I feel like Autumn is the beginning of a new year, even more so than January. It’s the ‘back to school’ phenomenon … new pencils, new clothes, new backpack. Everything is shiny and brimming with possibility.
So now’s the time to take a ‘back to school’ approach to the kitchen. It’s time to get organized, get rid of habits you don’t like, adopt some new ones. Over the summer, you may have been eating more take-out meals than you’d like, or one too many frozen dinners. September is the perfect time to get adopt a new regime and break the take-out/frozen meal habit. And I’ve got a few tricks that will help 🙂
Don’t know where to start? Have a look at what’s in your house.
Start by clearing your clutter. Go through your cupboards and your fridge. I think that it’s probably a good idea to throw out the stuff you know you’re not going to eat. I find it very demoralizing to open the freezer and see something that I put in there (that I didn’t really like when I made it). Then every time I open the freezer thinking “what’s for supper?” – I see that thing, and I say to myself “oh, I don’t want that.”
If you don’t want to throw out food, you can always give it to the homeless shelter in your town. I did this recently – I’m afraid to tell you – I got married last year and we had a reception here at the house where we had cake and champagne. I made three chocolate cakes, and only half of one cake was eaten. I cut the leftovers in half and froze them, and thought “someday we’ll eat them.” And six months later they were still in my freezer, kind of depressing … so I took them down to the women’s shelter with cans of frosting, and they were super thrilled to see me. It was going to be the treat for bingo in the afternoon.
While you’re looking through your house for food you know you’re not going to eat, at the same time you can make an inventory of what you DO have that could be turned into a meal. For example, if you have pork tenderloin in the freezer, we could put that on a short list of “let’s find a way to use it up this week.” If you’ve got some pasta, for example a box of spaghetti, we’ll find a meal for that. Start with what you already have in the house so that you’re not buying every ingredients for all of your planned meals.
Sometimes I’ve got a box of lasagne noodles that’s been there for 2 weeks, or 3 weeks, or 4 weeks. And I’ll open up the cupboard and think “those noodles, better find a way to get rid of those noodles.” Or it could be a single can of coconut milk, and that reminds me of the Thai curried chicken recipe that I like to make, so that’s what I’m going to make this week because it uses up an ingredient that I already have.
Check your pantry, and your deep freezer. If you have a half-pound of ground beef, or a pound, or a piece of pork tenderloin or a chicken breast – let’s find a meal to use that up. I’m sure there are lots of people who have deep freezes full of mystery meat!
This week’s cooking letter has been extracted from Step #3 in the “Eight easy steps to plan your week so you can eat at home, save money, be healthy, and impress yourself!” This 17-page Special Report #1 > Motivation and Meal Planning is available by PDF download now.
As always, I’d love to hear your feedback. Just hit reply to this email and drop me a line 🙂 You can always reach me at firstname.lastname@example.org.
Thanks and bon appetit!
Shelley MacDonald Beaulieu,Owner & Head Chef