Thursday, May 18, 2017

Use it or lose it: good guidance for cooks

As I work my way through the recipes posted by the New York Times, I find I have lots of great ingredients remaining and begging to be used. Millions of dollars of food is wasted every year. Allowed to spoil and get tossed, this wasted food runs up food costs. I say use it or lose it.

To pare your food budget, a good place to start is food use management. For instance, I bought a bag of frozen cod at Costco. I saved money on the purchase by buying in bulk. I then did a search of my favourite food sites to find a number of recipes featuring cod.

I've been busy. But that big bag of frozen cod fillets is now down to one large piece of fish. Nothing will be wasted and the dinners were great and one was even memorable. Judy was particularly fond of the grilled cod recipe.

Another cod recipe used both olives and sweet red peppers. The picture at the top of this post shows the second time I served this dinner. I had served a warm olive appetizer a few days earlier and with all the ingredients on hand it just seemed reasonable to serve again my roasted cod with sweet peppers. I added some chunks of mushrooms both to add flavour and texture and to get rid of one more lingering ingredient.

So, eat well and keep costs down by keeping waste to a minimum.

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