Comments on: It’s been a good food waste week so far.

By: hiptobeme

hiptobeme — Fri, 11 Dec 2009 16:55:52 +0000

I like to postpone the shopping too, it forces creativity. Great post, very resourceful.

By: Kristen

Kristen — Wed, 09 Dec 2009 23:53:52 +0000

Sarah, you’re the first one to notice! I didn’t post one, because I didn’t really go grocery shopping. I picked up a few things on Saturday and a few on Monday. I’m going to shop for real on Friday, so this Saturday, my blog should be sporting a grocery/menu post as usual.

By: Sarah

Sarah — Wed, 09 Dec 2009 18:38:46 +0000

These are all such great ideas!!! Thank you so much!

Also, am I missing something, or did you not put up a grocery shop and menu plan on Saturday?

By: Frugalista

Frugalista — Wed, 09 Dec 2009 11:45:46 +0000

The pumpkin-chocolate chip muffins look awesome. I need to start doing better about food waste. I am trying to eat meatless one day a week, so I think that’s been helping with my vegetables-going-bad problem.

By: Ashley

Ashley — Wed, 09 Dec 2009 04:46:13 +0000

We are having a good week too! This is mostly due to the fact that we will be going on vacation in a week and don’t want anything left that could spoil. Still there is only half a head of lettuce, half a bag of carrots, and the bread is practically gone along with eggs and milk. The bread is an issue but I guess I’ll make a loaf and freeze it before we leave. I also have to decide whether or not to buy eggs or wait til we come back.

By: Mrs. Money

Mrs. Money — Tue, 08 Dec 2009 19:22:18 +0000

You rock! You totally are inspiring me to eat out of my pantry for a week or so!

By: Cate

Cate — Tue, 08 Dec 2009 18:51:18 +0000

Great ideas! I always love a no-waste week, but I REALLY love it when I’m having one due to my own resourcefulness. Speaking of my own resourcefulness, I should probably check out our fridge before it’s too late.

By: Kalee

Kalee — Tue, 08 Dec 2009 18:37:06 +0000

I love all these ideas! I actually was up late baking a cake last night because we had some leftover greek yogurt that needed to get eaten. I found a yogurt spice cake that I baked and we’ll see what it tastes like today with afternoon tea! The husband had to be kicked out of the kitchen from eating it all at midnight!

By: Shaylin

Shaylin — Tue, 08 Dec 2009 18:28:03 +0000

Thanks Theresa…..I just scooped the onion into 1 cup portions ( I was low on ziplocs…) and stuck them in my freezer. It was a 5lb tub and I got 12 cups of precooked onion out of it!!! No buying any onions for me for a while!

By: WilliamB

WilliamB — Tue, 08 Dec 2009 17:41:49 +0000

For Shaylin – lucky you! My vote is for French Onion Soup. Here’s how you make it:
You’ll need the onions, some sugar, some flour, 1-3 quarts of liquid (amount depends on how much carmelized onion you end up with and how thick you like your soup; beef stock is traditional, but you can use chicken or veggie stock, or water; don’t use milk), and the optional topping of toasted french bread and grated jarlsburg-type cheese. You may also need some red wine vinegar.

1. Carmelize several pounds of onions. This is where all the work is. You’ve got a head start because the onions are sliced and cooked. Put them in a deep pot (not a large pan), add 1/2 c. water, cover, and simmer over low heat. (A deep pan so the onions don’t burn easily, and water to get the cooking started and to prevent them burning before they get hot.) Every 5 min or so, check to see if it’s burning and give it a good stir, scraping the onions off the bottom of the pan; during this time the onions may give off liquid (it depends on how cooked they are already; if you were using raw onions they’d be swimming in onion juice for 30 min or more). When the onions start sticking persistently, your work begins: add a tablespoon or so of sugar (to help carmelization) and stir constantly till the onions are medium brown and look thoroughly mushy. You can freeze the onions now and make the rest of the soup later.

2. When the onions are carmelized, increase heat to medium, add 2-4 tablespoons of flour (again, depending on how much onion you have) and stir till the flour is incorporated and light brown – you’ve made a roux.

3. Add liquid, 2 c. at a time, stirring. The resulting soup should be a bit thickened by the roux. Add salt to taste. If the soup is too sweet, add vinegar to taste.

4. Optional: toast the bread, top with grated jarlsburg-type cheese, and broil till bubbling.

5. Add soup to bowl; some people like the cheese crouton on the bottom, the showier presentation is to put it on the top.