I have a few pet peeves about wasting food and sometimes it seems like its inevitable. Hence this post. I wanted to find the most interesting and useful tips about saving food which in turn saves money. Here are 5 ideas that I found (with more to come):
DON’T YOU JUST HATE IT WHEN …
1. You make tomato sauce but only use a couple of spoons of tomato paste. The rest just sort of sits in the fridge till …
Enter Martha Stewart:
Most recipes call for only a small portion of tomato paste — you use a tablespoon or two, and the rest invariably goes to waste. To save the remainder: Carefully open both ends of the can with a can opener. Remove one metal end, and discard it. Leave the other in place. Wrap the entire can in plastic wrap, and freeze overnight. The next day, use the metal end to push the frozen paste out the open end. Discard can, tightly rewrap unused portion, and store in freezer up to 3 months, slicing off just as much as you need each time you cook.
(Geepers, I used to just plastic wrap and elastic it. Duh. And then it would just not be so good looking the next week.)
2. Left over pasta gets, well, you know, ewww.
Pasta is super starchy hence, when left over without proper assistance, ends up being a sticky mess.
I’ve heard that mixing in your sauce works. I’ve tried that, but it just doesn’t taste quite the same, so what I do now is separately store the sauce and pasta.
The best thing to do is to add olive oil into the pasta while its still slightly warm, but not cold enough yet to get sticky. Mix well, you don’t need a lot but enough to make it glossy. Store in a ziploc bag or I just leave it in a bowl covered with a plate in the fridge overnight.
The next day, I simply boil water, drop the pasta in for no more than 30-40 seconds, and voila. The pasta is ‘refreshed’ and tastes delicious.
3. Vegetables like carrots & celery go limp in the fridge.
While it may hold true that vegetables that have lost their ‘crispness’ in the fridge may have also lost their nutritional value, I also don’t believe they have lost all their nutritional value.
Ice cold water is the droopy vegetables saviour. Carrots, celery, asparagus, broccoli – even lettuce, will become crisp after a 1 to 2 hour chilly soak.
In order to avoid veggies from going limp & mouldy, wrap them up in kitchen paper first, then put them into your re-used bags or ziplocs into the veg drawer. The paper helps to reduce any moisture from getting in, resisting mould growth & help to preserve crispness.
4. A recipe calls for wine, but only 1 cup & you really won’t be drinking the rest. It’ll just sit there.
I found this on a food site for which I forgot the address. Stupid. Never thought about freezing the stuff.
Waste no wine…Submitted by Evie, Holywood
Freeze any left-over bits of wine in yogurt pots. It all adds flavour and richness to stews, risottos, pasta sauces and even gravy and you dont have to open a new bottle every time.
5. You have no clue what to do with ‘all that stuff’ in your fridge? Oh ya, let’s make a Garbure! (It’s French for “all the stuff” soup.)
Gather up all the bits from your fridge – coarse outside lettuce leaves, that bendy carrot, bit of onion, green tops of leeks and spring onions, a few herbs, etc… Put in a pan with water to cover; add a stock cube or meat jelly or gravy or even those leftover bits of tomato sauce and boil until the veg are soft. Whizz in processor or liquidiser. The French call this ‘Garbure’ and it’s almost always delicious and different each time. Can be thickened with leftover potato, or some small pasta shapes can be added, or a cooked chopped bacon rasher. Soy sauce and a slowly poured beaten egg will make it Chinese-ish. Curry paste,and garlic, or grated cheese, or mushroom ketchup … almost any mixture you invent will taste better than a tin of soup, and it’s practically cash and additive free!
I will definitely be on the prowl for more tips & ideas, so follow us here on our blog for Part 2, Another 5 “Waste Not Want Not” Food Saver Ideas.
I would also like to thank all those who have become followers. So many of you have fabulous blogs & information on prepping, tips and so much more. Thank you.
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