Hello! I’m Chava Mazal, the blogger behind Almost Kosher,a healthy-ish, kosher-ish, and delish project I run with my husband. My husband and I live with our three cats, but no matter how hard we try to argue that they’re like our children reality is that we’re only cooking for two. The problem is that most grocery stores portion fresh produce and other items for households much larger than ours. We have a few tricks up our sleeves to ensure we don’t waste any food:
1.) Only buy what we need: This can be difficult, especially when it comes to produce or prepackaged meats. We utilize a little creativity to combat the issue. For meats, we may go to the butcher to ask for only the parts we need or buy a roast for use through recipes the rest of the week (more on that in point For vegetables, we might go to a salad bar to buy exactly the portion we need for each meal. We also buy frozen vegetables where we can.
2.) Buy a roast to cook one day and use in recipes through the week: We try to buy a full chicken or beef roast, roast or grill it in neutral seasonings, and then chop or shred the leftovers to be used in recipes in the coming week. Chicken left overs, for example, can be used to make burrito filling (recipe below), chicken salad, pulled chicken sandwiches, and pot pies, just to name a few!
3.) Composting: if you grow your own herbs or any other plants, you can use your vegetable and other non-meat scraps to feed your plants! Inevitably, a carrot doesn’t go completely used or some herbs are past their lifetime before I get to them no matter how hard we work to prevent it.
Learning the principles of composting can help you keep your veggies from dying in vain and help enrich your growing plants.
Composting is an excellent way to repurpose ”waste” into something productive
Chicken Burrito Filling
One way to use up chicken leftovers is to repurpose the meat into a completely different meal. Here, we combine the meat with spices to create a delicious burrito filling, sure to wow your family. We use it in a burrito filling, but it can easily be used to make a salad or a taco.
1 arbol chili pepper dried, seeds and stems removed
1 ancho chili pepper dried, seeds and stems removed
2 tablespoon olive oil
1 tablespoon cumin ground
1 tablespoon oregano Mexican, if available; Italian if not.
1 teaspoon allspice ground
1 teaspoon tumeric ground
1 teaspoon coriander seeds ground
2 lbs leftover chicken meat
4 cloves garlic
1/4 cup white wine
1 cup chicken broth or water
- Blend all of the marinade ingredients together in a blender or food processor. Add more olive oil if needed to blend smooth.
- Add chicken and marinade to a zip lock and allow to refrigerate overnight (or freeze for use within 1 month).
Prepare Pan Sauce
- In a pan over medium-high heat, add chicken meat and quickly brown, about 3 minutes. Remove chicken.
- Add garlic cloves to the pan and cook until fragrant. Deglaze the pan with wine wine.
- Add your broth or water to the pan and allow to pick up to a boil. Reduce heat to medium-low and reduce the sauce.
- Add chicken back in, stir, and serve!
So, what are your tips for reducing food