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Nutrition - Leftovers: Trash or Treasure


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#1 Beachdog

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Posted 21 March 2012 - 08:06 AM

The food we throw away is getting more attention, as prices continue to rise. Still, it's a challenge for home cooks to resist the temptation to eat out or order in. It's hard work using up all the food we have languishing in our refrigerators, freezers and pantries. And it takes creativity to prepare leftovers that will appeal to picky eaters.

But there is a reward for those who learn how. The average U.S. family of four spends from $500 to $2,000 a year on food they never eat, according to researchers' estimates.

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Get some tips on using leftovers! The best suggestion is to put them in front of me and ... poof... gone. :grin:

http://online.wsj.co...yle_LeadStoryNA

Life With Leftovers

Some experts' tips for dealing with leftovers are simple, while others are more challenging.

EASY

Store smarter. Immediately storing washed herbs and greens in an airtight container with damp paper towels in the refrigerator makes them last much longer.

Separate foods. Bananas, apples and pears give off ethylene, which ripens other fruits and vegetables stored near them.

Dress them up. Put leftovers in attractive glass jars to make them look more appetizing and visible, says Tamar Adler, author of "An Everlasting Meal."

MEDIUM

Make soup. Meat bones or vegetables can make a stock and other leftovers (vegetables, meat, grains, pasta, etc.) can be added, with seasoning, to make soup.

Add eggs. Soft boil them as a topper for leftover sautéed greens, rice, soup or pasta, says Ms. Adler.

Cook more at once. Cook enough beans to have as a side dish one night, and then sauté with broccoli and parsnips for a stir fry the next night, says Michael Anthony, executive chef at Gramercy Tavern.

HARD/TIME CONSUMING

Go pesto. Sauté broccoli and cauliflower stalks, then blend in a food processor with a hard cheese like Parmesan, along with garlic and olive oil and perhaps any about-to-go-bad herbs and nuts to make pesto for pasta, a toast spread or a soup garnish, says Ms. Adler

#2 Kathrynne Holden, MS

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Posted 21 March 2012 - 05:44 PM

Oof! This strikes at one of my weak areas. So dislike always having to deal with leftovers. My favorite solution? Make a frittata. You can put just about anything in a frittata, and bingo -- breakfast, lunch or dinner.
Best regards,

Kathrynne Holden, MS

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For a Parkinson Tip of the Day visit:

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