The moment I started this blog, friend and family started sending me videos, recipes, and articles with food-related ideas to inspire me. One idea I keep seeing over and over again is how to make vegetable broth out of scraps. (Think onions skins, carrot heads, celery leaves, things like that.)
Obviously, that idea is a home run for No Scrap Left Behind. To think that I could turn garbage into something useful and delicious...brilliant!
At least, it sounded brilliant.
The video I saw told me to use onion, carrot, celery, garlic, parsley, mushrooms, and potato peels.
I love all kinds of pie, but those pastries have a ton of food in them.
That can be a problem when everyone has had two or three slices and they don’t want any more. In my house, we struggle to finish dessert pies, specifically fruit ones.
Betty Crocker gave me the answer!
Of all the foods we used to waste in my house, rice was Culprit #1.
Lots of it gets stuck on the bottom of the pan or the rice cooker. After you eat the part that’s still good, the leftover rice gets hard and dry pretty much the second you put it in the refrigerator. Rice can stay on your counter covered for one day before it starts to get slimy.
"How do you freeze food so it doesn't get freezer burn? I too freeze leftovers my family is tired of eating, but when it sits in the freezer for weeks it gets frost on it. Then, my family refuses to eat it. Is there a solution for this?"
I don't blame your family; freezer burn is nasty.
Air is the cause of freezer burn, and the longer food stays in the freezer, the more time it's exposed to air. The solution is to keep air away from the food as much as possible. That's why they sell those vacuums that seal up food.
I love avocados. They’re rich and creamy, not to mention extremely nutritious. Did you know, that’s the only food you can eat exclusively and still survive? Nothing else has enough nutrients.
But I digress; another great thing about avocados is they’re versatile. If you only buy them for guacamole, you’re missing out
(At the end of this article is an extremely healthy, easy, and delicious recipe for a pasta dish jam packed with vegetables.)
Okay, so sure, I want the prize money for the contest I'm about to tell you about -- it would almost completely cover the cost of grad school -- but let's put a pin in that for a sec and talk about how helping me win would be a great thing for everyone else, too.
Home and Family is hosting a contest for the Best Home Cook. I think the fact that I never waste food makes me a unique and memorable candidate, so I made a video about a vegetable pasta sauce made from the random vegetables that happened to be in my fridge today.
The winner will fly to Los Angeles and actually be on the Home and Family show. Yeah. THAT'S pretty cool. All I need are enough likes, shares, and comments on Twitter, Facebook, Instagram, and YouTube for my healthy vegetable pasta video to get the judges' attention. Community involvement is huge.
All I need...is you.
I was introduced to the beauty of salami by a friend of mine who liked to sit inside the refrigerator when she snacked.
The first time I spent the night at her house, I woke up in the morning, went into the kitchen, and found her sitting on the ground with her elbows propped up in the fridge.
"What on earth are you doing?" I asked.
"Because it's good. Try some."
I took a slice of plain salami, and she was right. It was amazing.
Every week my local grocery store has tons of buy-one-get-one deals. Everything else at this store is more expensive than Walmart, so I typically go there to buy only the sale items.
It’s fun to swipe my card and see my charge on the cash register literally get slashed in half.
The deals are so sweet that I’ll buy anything I think my family will eat and then I'll plan most of our meals around the food I bring home.
Last time I went, though, I made a mistake. A lot of the sale items were freezer foods, and I didn’t stop to think if all those items would actually fit in my freezer. Oops.
Since Easter is right around the corner, it seems like a good time to talk about how to use up extra hardboiled eggs. Lucky for you, I recently had to use up thirty-six of them, and cooked eggs can’t be frozen without making the whites tough.
First, I let my three-year-old and my one-year-old eat as many as they wanted. This wasn't hard because they were reaching their fingers over the edge of the table trying to get at them. Incredibly, the three of us ended up eating ten the first day.
Last time I went home to visit my parents, we ate at an incredible brunch place (Tasty and Sons). Anyone who watches Portlandia can tell you; in Portland, we love brunch!
(Yes, I have waited in lines that stretched down the block just to eat breakfast. They were candied bacon doughnuts, and they were marvelous.)
I noticed that at this brunch place, they put a fried egg on top of everything... seriously, everything. I got Moroccan Couscous with sausage, dates, and an egg on top. There's something about the creamy goodness of a fried egg that makes food taste like breakfast.