A few household tips.
One of my biggest challenges when cooking for two is the issue of excess. It always starts with solving for leftovers. How long is it safe to eat, can I freeze it (not eggs!), do I have the right packaging/seals to keep it fresh… and so on and so forth.
But what trips me up most are excess ingredients. I never seem to find a second use for the tub of ricotta cheese eager to spoil in my fridge or the orphan stalks of cilantro destined to wilt and wither away. Somehow this pains me more because, these poor guys never even got a chance in the kitchen. They didn’t get to show off their flavor and wow me atop of a homemade pizza or baked within an enchilada.
Poor, unfortunate excess. That is, until today. Thanks to wise folks at Whole Living, I’ve found a home for leftover herbs, bread, even wine!
For Herbs: grab an ice tray and pack it half full with your chopped up greens. Fill the remaining half with water and freeze. When you need that cilantro for your next dish, pop out your cube and let it defrost into the recipe! I recommend labeling your trays if you have several herbs in the ice box ;)
For Bread: Pulse stale slices in a food processor and make breadcrumbs. Or if you’re feeling adventurous, soak torn pieces in eggs and cheese and bake yourself a breakfast strata!
For Wine: Leftover red wine (as if that’d happen in my house) makes a great marinade and pan sauce substitute. White can even be transformed into vinegar (whoa!) by mixing three parts wine with one part live vinegar (WL suggests Apple Cider Vinegar) and letting it sit for a month in a warm, dark place.
What are your tips for conserving food? Tweet them to @saltycouture!