Go on. I dare you. Take a look in your fridge and tell us in the comments what you see, especially the moldy, oldies. Of course I wouldn’t ask without showing you some of mine. Boy, was I growing some mystery food in there!
About once a month I go through and pull out all the bits and pieces I’ve overlooked the past few weeks. We’re working at cutting back on food waste, but this month? Not so much. Today I pulled out fifteen jars and tubs, each one containing food too old to eat. Some of it was downright scary-hairy. If I’d thought, I’d have taken a few pictures, but all you get to see is the rinsed, empty containers!
Most were only partially full. We’d eaten some of the goodies, anyway. But what really bugged me was half a cabbage, moldy and slimy in the crisper drawer, shoved back behind an opaque bag of greens. I love cabbage. How could I forget that?
To this mess, I added at least a pound of organic mixed nuts. I bought those nuts in another city a few weeks ago for a big family do. They tasted, well, off. No one wanted to eat them. I should have returned them right then, but what can I say? We were having too much fun. Those nuts ended up in our car. We forgot to stop at the store on the way out of town. I’m embarrassed to admit they’ve been sitting on my kitchen table since.
But hey, give me some credit! Last week, I tried to rescue some of them. Thought maybe they just needed a little freshening up in the toaster oven. Gracious.
All told, I threw six pounds and eleven ounces of garbage in my compost bucket today. I might as well toss twenty dollar bills in there!
The good news? Digging in the fridge produced this gorgeous cauliflower, along with a few leaves of dark green dragon kale that needed using and these colorful lunchbox peppers, another holdover from that party weekend. Use ’em or lose ’em!
Thank goodness for Meagan Spencer of Big Eater Small Body, whose recipe I shared as Recipe of the Day on my Facebook page the other day. Yeh, YayYay’s Kitchen has its own Facebook page, now! Go over there and like it, won’t you? You’ll get all the Recipes of the Day and other good tips from around the web for cooking healthy and frugally with real, whole foods.
Shameless plug over. Back to that cauliflower. Just as Meagan prescribes, I tossed cauliflower florets in a mixture of curry powder and coconut oil, then roasted them for 15 minutes at 425º Fahrenheit.
While the florets roasted, I noshed a couple of those sweet peppers. So good! No dipping sauce needed. Their piquant juiciness spurts in the mouth with each crunchy bite. Multi-tasking, (yes, this granny can chew and cook at the same time) I sauteed the kale in a little olive oil with garlic slivers and fresh-squeezed lemon juice.
After fifteen minutes in the oven, the cauliflower came out crunchy tender. We could have eaten them just like that, but I followed Meagan’s recipe (mostly) and melted a little more curry-coconut oil mixture in a clean skillet, added the cauliflower and kale, and in less than five minutes dished up this delightfully flavorful dish.
I’d have loved the cauliflower just as much garnished with fresh cilantro, as Meagan suggests, instead of the kale, but not all my family members care for cilantro. So it was a win-win, substituting the kale and using up those tasty leaves before they turned to slimy goo fodder for the compost bucket.
So tell me, what’s in your fridge? Save on your grocery budget and eat those goodies up before they turn to fuzz and slime!