Leftover fatigue? Read on…
Waste sometimes feels inevitable in a busy home kitchen. When we’re shopping and cooking and living, the occasional head of lettuce gets forgotten in the crisper, or a container of chicken stew gets lost at the back of the fridge.
But even if it’s inevitable, it still frustrates me! I’m trying to get better at reducing food waste at our house. Here are some tricks I’ve learned along the way.
Meal planning. Planning is one of the best ways to cut down on food waste. When you shop with a plan, you’re less likely to buy a head of kale that will ultimately never get eaten.
Eat vegetables according to shelf life. Delicate items like salad greens, fresh herbs, peas and peppers should be eaten within 2 to 3 days. Hardier veg like cabbage, beets, kale and carrots can last in the fridge much longer. If you’re deciding between making a green salad or a coleslaw, always make the green salad first.
Treat best-before dates as a guideline, not a rule. These aren’t “death occurs to those who eat this item after this date.” More likely the item simply isn’t quite as fresh, but fully safe to eat. Obviously, use your senses and your judgment to know when something is off and should be tossed.
Once a week, eat from the fridge and pantry. Use up what you got! (This is my favourite tip!)
Reinvent leftovers to make them more exciting. Generally, I love having leftovers around. It certainly makes lunch easier. But when it comes to dinner, we get tired of eating the same dish (especially when I’ve made enough to feed 30 instead of three).
To combat Leftover Fatigue (it’s a thing), try one of the following recipes.
Bubble and Squeak: Mince leftovers and mix with about an equal amount of mashed potatoes, some minced green onion and a few dashes of curry or chili powder. Shape into patties and pan-fry in a little oil. Top with a fried or poached egg.
Omelette: Mix leftovers with 1 to 2 beaten eggs per person. Cook gently in a small non-stick frying pan.
Fried Rice: Sauté leftovers with chopped onion, garlic and ginger in a non-stick frying pan. Add about 3/4 cup cooked rice per person and cook until hot. Make some space in the middle of the pan and add 2 to 4 beaten eggs. Stir and cook until eggs are incorporated. Drizzle with soy sauce and sesame oil.
Tacos: Chop leftovers and sauté with minced onion and garlic. Add a spoonful of chili powder and a splash of wine or water. Spoon into tacos.
Pasta Bake: Add an equal quantity of cooked pasta to your leftovers, sprinkle with cheese and bake in a casserole dish until piping hot.
