Love Food Friday Tip #6: Buy “Ugly Ducking” Produce…

Love Food Friday

Food Waste Elimination Tip #6: Buy “Ugly Ducking” Produce!

Chef Christopher Giegel

There is beauty in an “ugly duckling”…

We often have this idea in our heads that all produce needs to look perfect—uniform, shiny, without a single blemish. The reality is that produce comes in all shapes and sizes, just like people and cattle. Just because a tomato isn’t perfectly round or a pear has a minor blemish doesn’t mean that it’s any less healthful or tasty.

In America we waste tons, literally tons, of produce a year because it doesn’t meet the consumer’s expectation of perfection. In commercial food service, chefs can actually choose to buy cases of produce labeled “packer” that aren’t perfectly shaped, but are completely healthy and delicious. We often can save some money doing this, and it helps to prevent food waste.

I choose to do this from time to time for things that the shape of the whole vegetable or fruit is unimportant. Anything that’s going to be chopped up small or added to soup where the shape of the whole doesn’t matter. This is an opportunity to affect change and reduce food waste on a larger scale than simply not wasting what you purchase.

Champagne Steak Salad with Blue Cheese Recipe!

Next time you’re at the grocery store consider the “ugly duckling” produce and that it might actually be something quite beautiful!

Love Food Friday Tip #4: The Freezer Is Your Friend!

Love Food Friday

Food Waste Elimination Tip #4: The Freezer Is Your Friend!

Chef Christopher Gigiel

Don’t Waste it, Freeze it!

I like soup, chili, stew, and casseroles. I’m also single and making any one of those meals means that there are a lot of leftovers because I haven’t mastered the art of cooking smaller amounts in my personal life after cooking for large groups of people in my professional life. But, I don’t waste it, I freezer leftovers in single-serving size containers so that I can pop them out of the freezer and reheat them for a quick dinner, or pack it for a homemade lunch.

I use inexpensive “disposable” type plastic storage containers that you can find at the grocery store so that it’s not a large expenditure to have a plethora of them on hand when things need to be stored. I also label and date leftovers on the front edge so that I can easily find what I’m looking for in the freezer and know how long it’s been in there. This lets me use up the things that have been there for a while.

This is a great tip if you’ve made a large amount of something and you don’t want to eat it all week. Portion it and freezer it. It also gives you choices for quick meal options or lunch on the go. Additionally, you can freezer an excess of produce before it spoils. Particularly good for fruit for smoothies. If it’s more than you can eat before it spoils, chop it and freeze it and you’ll have delicious fruit on hand for that morning smoothie. Also works great for veggies from the garden or farmers market – freeze them and pop them out and into that stir fry.

Love Food Friday Recipe Share #4: Albondigas In Spicy Tomato Sauce

Click Here For The Recipe!

Love Food Friday Tip #3: Stock the Staples…

Love Food Friday

Food Waste Elimination Tip #3: Stock the Staples!

Chef Christopher Gigiel

A kitchen stocked with the staple ingredients is a happy and less wasteful kitchen!

While it may seem counter intuitive to the two former tips (Plan and Organize!), stocking the staples is actually a key way that I ensure that I have what I need to make use of the more expensive and more perishable fresh items. I routinely stock dried and canned goods like pastas, rice, canned beans and tomatoes, and several jarred sauces as well as flour, sugar, etc.

With a basic inventory of these items, I can ensure that I make use of the produce or meat I bought but didn’t get around to cooking when my busy life got in the way. “Shelf stable” items like this never go bad, and allow me to whip something up in a pinch or for that unexpected company that drops by.

Love Food Friday Recipe Share #3: Beef Chili Five Ways!

Click here for the recipe!

Anne’s note: I don’t purchase 93% lean ground beef as the recipe suggests.  It cooks up nicely with burger that is less lean as well 🙂

Megan’s Valentine BBQ Beef!

This BBQ Beef is so AWESOME  that you will not believe how easy it is to prepare!

Don’t just take her word for it–try it yourself!

BBQ Beef Needs:

A 2-3 pound roast (I usually use a round roast).

Jar of BBQ sauce (I love KC Masterpiece Original recipe).

1 and 1/2 cups of water.

Minced Onion

Pepper

Crock Pot

BBQ Beef Directions:

Place roast in the crock pot with the water.

Shake on the minced onion and pepper.

Cover the crock pot and cook on low all day.

About 1/2 hour prior to serving, remove excess water and break apart the beef.

Mix BBQ sauce throughout the beef and allow to heat thoroughly.

I use at least a whole container of the BBQ sauce–sometimes more depending on the size of the roast…

The BBQ beef can be served as a sandwich or as a main dish with twice baked potatoes and your favorite vegetable!

It is so tasty that she can’t seem to help herself from sneaking bites as she serves the family!

Happy Valentine’s Day from your favorite CowGirl Chef!