I’ve been much better lately about using up our stored foods. I changed a few things and that has made all the difference.
- Rather than simply looking where I always have for food to cook, I make myself dig through the dark corners of the freezer or pantry before I start cooking. Frequently, I’ll find something which alters my proposed menu.
- I am trying really hard not to have leftovers, so I am actively working at using them the following day if we aren’t using them outright for lunch.
Last night’s dinner, for example, was canned baked beans, with additions. The additions were smoked pork neck (needed to be cooked) and onion. There’s about 1/2C left. Also, after I cut the pieces off to add to the beans I still had a larger bony hunk, which I boiled.
I’d forgotten about that bit of broth and boiled meat but when I dug into the pantry this morning and found a lima bean and barley soup mix, I decided to make it for dinner (it had been on the bargain shelf at the market).
When I got to the kitchen, I realized I had a pan of cooked, smoked pork and broth to use up too. So, I did the obvious. I used the broth (and the meat) with the soup mix. The seasoning packet is separate, and I may or not use it — depends on the flavor about 1/2 way, in 45 minutes or so.
Previously, I might or might not have used the soup mix (I gave away a bunch of these last year) and/or the broth (I made and tossed TWO batches of turkey broth in November). I am working hard at changing how I deal with food and wasting as little as possible. Getting better!