More food ends up in landfills than plastic or paper. In fact, 30 to 40 percent of the U.S. food supply is wasted, equaling more than 20 pounds of food per person per month.
Perfectly good food scraps get tossed in the trash when they can be used to help make
another meal. Here are a few ideas for how to do it.
When you prepare mushrooms, don’t discard the stems. Save them to add to burgers. They’ll add flavor as well as a boost of vitamin D.
1. Chop mushroom stems into small pieces.
2. Mix with hamburger meat.
3. Add some Worcestershire and soy sauce to the mix.
4. Form into patties and grill.
Instead of buying cans of bread crumbs, use
a slightly stale loaf of bread to make your own.
1. Cut stale bread into 1-inch cubes.
2. Mix cubes in a food processor or blender.
3. Store crumbs in an airtight container until you’re ready to use them to bread chicken cutlets or pork chops.
4. Dip the meat in flour, then a bowl of beaten eggs and then the bread crumbs.
5. With cooking oil in a pan, fry the breaded meat until each side is golden brown.
Make a sweet treat from citrus fruit peelings.
1. Wash several lemons or oranges and slice off the ends.
2. Remove the peels and slice lengthwise in about ¼-inch strips.
3. Place the strips in boiling water for 10 minutes, and then remove with a slotted spoon.
4. Let the strips dry for 15 minutes on paper towels.
5. Bring 1 cup of water and ½ cup of sugar to a boil.
6. Place citrus strips in the boiling mixture for 20 minutes.
7. Remove with a slotted spoon and place on paper towels for 15 minutes.
8. Toss the warm citrus strips in granulated sugar and place on aluminum foil to cool for several hours.
There’s plenty of flavor and nutrition in those greens.
1. Wash and dry carrot top greens.
2. Mix in a blender with extra-virgin olive oil, salt and pepper.
3. Toss with cooked carrots or any other cooked or grilled vegetable.
Throwing away broccoli leaves means throwing away good-for-you food. Make them into a crunchy snack.
1. Strip broccoli leaves from stalks and wash and dry.
2. Arrange in a single layer on a baking sheet and place in a 350-degree oven for about 45 minutes until the leaves are stiff.
3. Sprinkle with salt or red pepper flakes for a flavor kick.