Food Waste Friday

 Food waste. Nothing irks me quite like wasted food. Our world has such a massive problem with wasting food, from the portion sizes served at restaurants to the food tossed because it isn't 'pretty' enough to be sold before going bad. 

While I can't do much to personally affect food waste on a large scale, I do practice food waste control in my own home. Very little gets wasted here. I freeze leftovers for later use, vegetable scraps and leftover bones get made into different kinds of broth, and fruit that's near expiring gets frozen for smoothies or quick breads. I'm constantly looking for inventive ways to take today's food and turn it into something new for tomorrow, and no, I'm not talking mystery meatloaf.

Lois's mystery meatloaf from Malcom in the Middle

I want to start a weekly or bi-weekly post of ways I've saved food from hitting the landfill.  Who knows, maybe one day I'll inspire someone else to start looking at ways to reduce their food waste. 

This week's food save:

Froze a half container of Greek yogurt that was just about out of date. I'll use the portions in soups, curries, smoothies, or even baking. 

I love my Souper Cubes and Foodsaver for cutting down on food waste. 

I had a couple of limes and a lone lemon that were close to going so I sliced them and froze them. I'll add the lemon to water, and can use the lime in different dishes by either zesting or using the juice.

 

I also froze a banana this week. When my gallon bag is full of bananas, Ms. H likes to make banana muffins for her and her friends. 

I  took some lightly wilted baby spinach, spring mix, and sweet butter leaves, gave them a quick saute with garlic, and tossed in a few leftover shredded carrots from our salad drawer. Topped it all off with some extra chicken I cooked for Chicken Pho today for a friend, Sesame Oil, and sesame seeds. It made a great, quick, nutritious lunch.

I also took the veggies I used to make my chicken broth and pureed them. They are currently freezing in 2 TBS portions. I'll use those as thickeners for sauces and soups. 

I did a couple of fails this week. 

I wasn't quick enough to use the last of my sliced mini sweet peppers in our salad drawer, and I didn't get through all of the sliced scallions before they went bad. 

Overall, I'll call it a win. 

Tomorrow, I've got to figure out something to do with a few remaining quail eggs and some leftover canned yams. I might try to make a waffle or fritter of sorts with them for breakfast.