Love Food Friday!
Love Food Friday Food Waste Elimination Tip #9: Get Serious — Document — and Save!
Chef Chris Giegel
For anyone serious about reducing food waste, it helps to know what is often wasted. Designate one week where you keep a journal or record all the food that gets wasted in your household. This will help you make informed and wiser buying decisions. If you buy less you waste less.
This could be as simple as freezing half a loaf of bread because you don’t eat an entire loaf before it goes bad, or realizing that your family doesn’t like something and avoiding purchasing it in the future. Buy a smaller gallon of milk if that regularly spoils before you can drink it all.
It’s easier to form a plan to reduce your food waste if you know what’s wasted. It’s well worth the time and will likely save you some money too!
Grecian Beef Strip Steaks & Mushroom Kabobs…
A great way to celebrate May as Beef Month and Memorial Day Weekend
Wishing you a fun filled holiday weekend, from our family to yours 🙂
Love Food Friday!
Love Food Friday Food Waste Elimination Tip #8:
Chef Chris Giegel
Sometimes, despite our best efforts, we wind up with an excess of food—canned goods, perishables, meal leftovers. The best way to minimize waste is to SHARE!
- If you made too much for dinner and no one in your family wants to eat it anymore, bring it to work and share with co-workers. They often enjoy something new, especially if they don’t have to cook it themselves.
- If you find yourself with an excess of perishable and canned goods there are always food banks, homeless shelters, and other organizations that would be more than happy to take your excess and use it for a good cause. A simple internet search will help you find resources in your area. It’s always a great feeling to know that you’ve avoiding wasting food and used it to benefit someone in need.
*Anne’s note: My crew of guys at the feed yard LOVE it when I bring leftover food and baked goods to work with me. It’s a great way to both reduce food waste and make someone’s day just a little bit brighter 🙂
Grilled Steak and Vegetable Salad!
This grilled steak and vegetable salad is a great way to use up leftover steak and vegetables for a tasty and healthy meal!
Love Food Friday
Food Waste Elimination Tip #5: Purge the Pantry!
Chef Christopher Gigiel
Use it so that you don’t lose it!
While you’re getting into that habit of planning meals and menus and organizing your kitchen, be sure to plan one day a week that uses what you have on hand. No matter how well you plan there are always leftovers, and left over groceries that need to be used. I do this regularly in the Culinary Center at NCBA. I often have extra produce on hand and get creative with how I can use it instead of buying more. I look at my canned goods and dry storage and see what I have on hand already and plan something that utilizes those things with a minimum of additional purchases required. And, of course, if you have several kinds of leftovers in the fridge and haven’t frozen them it’s always great for the family to be able to “make what they want” for dinner, and if there’s still some left, freeze it.
Love Food Friday Recipe Share #5: Four-Way Slow Cooker Shredded Beef
My favorite cowgirl/chef is also a volleyball champion!
Her team won 7 of 8 games to win the tournament! Her awesome serve earned 17 points in a row during one of the games 🙂
Champion Chili needs:
1 and 1/2 pounds of ground beef, 40 shakes of minced onion (or one chopped medium onion), 64 ounces of tomato juice, 15 ounces of chili beans (canned), 15 ounces of black beans (drain the juice out of the can before adding), 1 can of whole tomatoes (or fresh tomatoes if you have them), 1/2 tablespoon of chili powder, 1 teaspoon of garlic powder, dutch oven pot to cook it in, marbled cheese, crackers
Champion Chili directions:
Brown hamburger on the stove top.
Shake in the minced onion (or add the minced fresh onion) while cooking the beef.
Add the two cans of beans (remove liquid from the black beans before adding).
Add the garlic and the chili powder.
Add the whole tomatoes (28 ounce can or you can slice fresh ones if you have them).
Add the tomato juice.
Cook on medium low for 2-3 hours before serving stirring occasionally.
Serve with cubes of marbled cheese and your choice of crackers!
My favorite blonde ten year old announced over Christmas break that she was ready to graduate from baking goodies to cooking dinner. Her daddy applauded this proclamation in the hopes that the number of home made baked goods tempting him on the kitchen counter would decrease in number…
My budding young chef…
So, as we delve into 2013, Megan and I would like to announce a new blogging project: Megan’s Meatful Mondays. As Megan learns to cook new beef dinner dishes, we will share them on the blog site. Make sure that you look for Megan’s cooking adventures on Monday’s throughout the winter!
Needs: 1# ground beef, 1/2 cup chopped onion, 3/4 cup milk, 1 can cream of mushroom soup, 8 ounces of cream cheese, 1 cup corn (I prefer fresh or frozen rather than canned), 8 ounce package of cooked noodles (I prefer whole wheat), a touch of pepper and Lawry’s seasoning salt. In the summertime, when I have fresh zucchini, I dice it into little pieces and put 1 cup into the mixture as well.
Brown burger and onion in a large skillet on medium high heat until the burger is completely cooked…
Add cream cheese and stir until the cheese is melted…
Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.
Stir on medium heat until it is heated through. This will take 5-10 minutes so be patient! (The patience part was slightly challenging for Megan…)
Enjoy! And, always remember Feed Yard Foodie’s kitchen rule when you are asked to do the dishes…