7 Ways to Waste Less Food (and money) [edited]

1. Freeze your cheese (and rinds)
I freeze my hard cheeses like Pecorino Romano and Parmigiano-Reggiano in blocks, because I usually only grate a little bit at a time.
For melting cheeses like mozzarella or cheddar cheese, I grate them and store them in the freezer. This is really convenient for when you want to make quesadillas, grilled cheese sandwiches, or pizza!

2. Keep leftovers and faster-spoiling produce at eye level in the fridge
Out of sight, out of mind 🙁  Don’t be that person who leaves half a head of romaine lettuce in the drawers to wilt, rot, and turn mushy.

3. Use scraps creatively
Ever need to buy a whole can or bag of xyz to follow a recipe? Look in your pantry for lonely beans or grains or nuts that need to be eaten, and incorporate them into your cooking when you are making salad, soup, or maybe even stir-fries! I had some leftover bulghur from making tabbouleh that I was able to use up by adding to my salad.
Toss a cheese rind into your next Western soup; it will add lots of flavor!

4. Plan your purchases
Does that bag of Romanesco cauliflower at the farmer’s market look tempting? How about those cute little eggplants? Make sure you plan. Fail to plan, plan to fail!

5. Invite friends over for dinner
If you are anything like me, you might be zealous in your cooking escapades and find that you have too much food and the freezer is already stuffed. Invite some friends over; I’m sure they will appreciate your home cooking and hospitality!

6. Freeze ginger slices
Asian food fans, are you out there? You know that most recipes only call for a few slices of ginger. You can’t buy just a few slices of ginger and you cannot and should not use powdered ginger. So, what’s a ginger cook to do? Slice those suckers and put them in a bag in the freezer. Just remember to take it out first and give it some time to defrost, if you need to dice or mince it. Frozen ginger does well on the microplane, BTW.

7. Save water from blanching vegetables 
I have always been sad to see blanching water go down the drain. I was lamenting the thought of pouring the spinach-blanching water down the drain when Tim suggested I save it for my lentil soup. I packed it away in a quart container and used the next day for the soup. Use blanching water for soups, stews, stocks, and green smoothies (cooled first, obviously). Of course, maybe this is not so practical when you are not planning to make any of the above items soon after the blanching of vegetables. However, BRILLIANT idea, Tim!

*all pictures in this post were sourced from wikipedia 

1 Comment

  1. Peggy

    And your day time job is?

    I love your new heading… colorful! variety of food!

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