Ways I minimize waste in the kitchen

October 17

These days I like to keep my visits to the kitchen as short as possible. It is all about meals that you can throw together quickly and move on. In doing so, I was realizing that there was so much food that I was wasting and it was just sitting there in the refrigerator because I did not have the ‘time’ to cook it.  And it wasn’t making me happy.

These are examples of some small steps that I am taking these days to minimize such waste. I will be on constant look out for more tips and tricks to get things done quickly in the kitchen. So, if you are in the same boat as me, give this a read and let me know what is your favorite waste minimizing trick!

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With just the three of us in the house, there is no way we will eat one big bell pepper in one sitting unless we are eating them as crudités. Take out an extra 5 minutes when you are at the chopping board and cut the rest into fine pieces. Next morning when you are making an omelette, vegetables are washed, cut and ready to go. Better than letting the other half rot in the fridge,right!?

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Celery has been my nemesis for as long as I could remember. And if you are Trader Joe’s aficionado like me, you end up with a 2-pack. Most recipes of soup use just one stalk at a time and let’s be honest here, how many times in that week you are going to make soup! If you also end up with forgotten pack of celery at the bottom of your vegetable basket try tackling it then and there. Use what you need for the soup, cut some more and put in a freezer bag, cut rest lengthwise. This way when I open the fridge and they are sitting right there to munch on, I would maybe pick up celery and a tub of hummus over scanning  the pantry for a piece of chocolate! I recently planted a big chunk of the root part in my vegetable garden. I shall report back if its a success.

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I have a toddler who would sometimes finish a cheese stick and hand me back the empty wrapper in 5 minutes; who would also sometimes nibble the smallest bite and throw the rest on ground! For such times, I grate all that mozzarella cheese and put it in the fridge. Next time you are making lasagna, one step is already out of the way! Thank you very much!

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Same principle as above. If your heart cringes at the thought of throwing left over milk down the drain, try storing it in a bottle for 3-4 days. Once you have sufficient stored away, use it in recipes in which you would need boiled milk like paneer (indian soft cheese), homemade yoghurt, custard etc. Because you are boiling it again, it takes care of any contamination in handling or otherwise.

I would love to hear some of your tips and tricks to minimize waste in the kitchen or in general! Send them this way!

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2 Comments

  • Reply Riya October 21 at 4:33 pm

    Some parents are not okay with eating frozen food , but if you are ok with it, my post might be helpful. After I acquired the MOM title and with a 2 year old boy, I am all for saving my sanity and less time in the kitchen since my son wants to ‘climb’ the moment I enter kitchen. If you like freezing curries, I cook in large portions and store one portion after it cools down in freezer. I have done dosa/idly batter, any curry, chutneys, aloo parathas(with wax papers between parathas). I use it within a month but from what I read online, it can be stored for 3 months maximum.

    Dosa batter & moong dhal sambar which I saved in freezer before going to India trip was such a life saver for the 2 days when we all were awake at odd times.

    • Reply Maneet Gupta October 23 at 12:00 pm

      Hi Riya, Thanks for the tips! I do this all the time too! Make a big batch when I am cooking and freeze one portion! And you are absolutely right about the ‘climbing’ part! Good to know I am not the only one! 😉

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