So the tools and techniques don’t come around all too often mainly because I don’t usually think about my kitchen that way. There are many tricks that I use regularly and because they are habit I tend not to really notice them.
Recently I was hanging out with my friend Jon visiting from Toronto and – as we often do – we talked about consuming food. With consumption often comes waste. Jon went on about how much he hates wasting food and that there are some ingredients he just won’t buy in order to avoid a potential waste. I applaud his actions as I too, hate wasting food. I rather stuff myself than to leave food on my plate. I try to maximize every ingredient in my kitchen and pantry, and have come up with a couple of tricks to do just that.
Using his words “What the hell am I supposed to do with a huge bunch of cilantro when all I need is one cup?” My answer: “Why not make a batch of chimichurri? Freeze it in a jar or in ice-cube trays.”
Well, have no fear, Kristel’s Kitchen is here!
Let me share a few tips on how to maximize the use of your ingredients and minimize your waste:
Ice-cube trays! It’s convenient to have at least one ice-cube tray unused, that way you can easily portion out leftover ingredients and freeze for later use. Here are some examples:
- Tomato paste or sauce when you do not need to use the full amount; use individual cubes add depth of flavor to sauces, soups or
- Pesto, any kind. Pesto essentially just means to pound, crush to make a paste. Use basil, parsley, cilantro, arugula… basically anything that comes to mind or that may be lurking in your fridge.
- Fruit: purée and freeze, great for smoothies; or, cook down with sugar for a quick dessert topping.
Make soup! Often my soup creations spur from whatever is left in the fridge and pantry. The last creation was a Mexican influenced vegetable soup. From the fridge: the remainder of a bag of carrots and celery, an onion, a leftover ¼ cabbage from a previous dinner and shredded zucchini. From the pantry: a can of diced tomatoes, an ancho pepper (whole), a handful of coarse cornmeal and a handful of red lentils. All combined in a pot, topped off with water, seasoned with salt, pepper, cumin and coriander seeds, simmered for a about 40 minutes or until vegetables are tender.
Stale bread? Make breadcrumbs or croutons! Make sure the bread is hard and stale. Cut it up into smaller pieces then grind into crumbs using a blender or food processor. Store in the freezer. For croutons, toss with spices, garlic or parmesan (whatever you like), drizzle with olive oil and bake in the oven until brown. Store in an air-tight container.
Fresh ginger, always on hand! It is always convenient to have around for many recipes and marinades or even to spice up some tea, but like any fresh produce it doesn’t have the longest shelf life. When I bring home some ginger (and I am not talking about my better half here), the first thing I do is peel it and store it in a container in the freezer. Whenever I need some I just take it as is – frozen – and using a grater I shave off the needed amount.
Start composting! Contact your city, local borough office or Eco-quartier to find out what services are available to you. If you have the space for it, set-up compost bin in your yard. For Montrealers, get in touch with the nice folk at Compost Montréal to find out how you can get a compost pick-up service set-up for your residence, condo complex or even apartment building.
There’s a lot more where that came from. The key is to try to be a little creative, to think out of the ice-box when you’re looking at the leftovers you fear may be wasting away their shelf-life. Do you have your own tricks for minimizing waste? Please spread the word, share your comment on this post and help all of us make better use of our food consumption economy.