I wouldn't feel so bad if we had a decent composting program here, but that went the way of the dodo. To be fair, I think a green waste collection program is pretty tough in a city where most people live in apartments. There is no garage or outside bin where you can store the stuff until it gets collected.
Anyway, that's a side issue. The real issue is that I want to do a better job of planning my eating so that I can reduce waste, make better use of the things I have, reduce the amount of food I need to store in fridge, freezer and cupboard, and ensure that I eat balanced meals throughout the week. Many of my Dutch friends manage with only one small cupboard as the pantry, a small half fridge, and no freezer. I assume the only way they can do it is to cook with a very limited variety of things (no jars of Thai curry paste, hoisin sauce, and harissa accumulating in the fridge). That would be difficult for me. My spice cabinet and pantry are ready for almost any cuisine.
This is of course, a luxury issue. We have so much choice in our supermarkets, and as an individual cooking for one, I can indulge almost any whim, trying out new products and brands, spontaneously deciding what I want to cook or eat, almost whenever I want. But sometimes it nags me that this behaviour seems to be lacking in respect to those who produce the food, and to those who can't afford what I can.
So this year, I want to make better use of my pantry and reduce its size. This should be an inspiration to creativity!
Pantry items to be used up
Pasta and Rice
Black beans, canned
Yellow split peas
Green split beas
Le Puy lentils
Black beans, canned
Penne, whole wheat
Macaroni, whole wheat
Thai red rice
Thai red curry paste
Thai green curry paste
Mango Chutney x 2
Red pepper paste
Meat (Freezer) and Dairy
|Lamb kidneys (fresh) |
Ground beef, lean
Meals for week of 31 January 2011Morocaan Roasted Vegetables, for week-day lunches
Celeriac soup for lunches, freezer
Low-fat Falafels for pre-dinner nibblies
Sunday: Lamb kidneys in mustard sauce with mashed potato-celeriac
Monday: Pepper steak, with stir-dried green pepper. tomato, onion, mashed potato-celeriac
Tuesday: Vegetable dal and rice
Wednesday: Beef stir-fry with red peppers, Pandan rice
Thursday: Steak and kidney pie, spinach, mashed potatoes
Friday: --Plan a mostly vegetarian week of meals for next week!