Waste Not 2

food

I’ve been reading about other chefs and laypeople who decided to go waste free. The Zero Waste Chef did something called the Use-It-Up Challenge, and it really aligned with what I was planning for my week (or however long it takes to eat the food in my house). One particular section caught my eye: the inventory. The chef took inventory of everything in their kitchen, so I did the same. I looked in every cabinet, my refrigerator and the freezer to itemize exactly what I have, and honestly I was shocked.

Here it is. The Inventory as of 9/26:

  • A big bag of yellow onions
  • 3 bulbs of garlic
  • Spices, oils and honey
  • 1 can of chickpeas
  • 1 can of white beans
  • 1 box of pasta
  • Half a bag of whole grain egg noodles
  • 3 cans of tomatoes
  • Rice
  • Oatmeal
  • Flour
  • Chicken Stock
  • Trader Joe’s squash soup
  • Peanut Butter
  • Espresso
  • Frozen Bolognese sauce (thanks, mom)
  • Frozen plantains
  • Frozen hamburgers
  • Frozen hot dogs
  • Frozen hot dog buns
  • Frozen Italian sausage (sweet and spicy)
  • Frozen chicken breast
  • A little bit of black beans
  • Yogurt
  • Half a bulb of fennel
  • Sliced cucumber
  • Cooked peaches
  • Jalepeno peppers
  • Tomatoes (from my mom’s garden. Thanks, mom)
  • Hummus
  • 1 pita
  • Shredded Cheddar
  • 1 avocado
  • Cooked rice (of unknown age)
  • 6 eggs
  • Fresh sage
  • Fresh thyme (both from my mom’s garden. Thanks, mom)
  • Grapefruit peel (for my bourbon)
  • Lemon
  • Orange
  • Assortment of hard cheeses
  • Half a container of almond milk
  • Leftover tomato sauce
  • Seltzer
  • Cooked spaghetti squash
  • Roasted spaghetti squash seeds

This is so much food, and yet my fridge looks sparse. I’m shopping for one person with a fridge the same size as the one 4 girls share in college. I have enough food.

Today was day 1 of this challenge. Here’s what I ate:

  • Espresso and yogurt with strawberries and cooked peaches
  • Lettuce-less salad of tuna fish, black beans, fennel and cucumber with balsamic and oregano-infused olive oil.
  • A teeny bag of potato chips
  • 1 pita with hummus
  • Pork chops with fennel pesto and roasted fennel stalk and onion

My portions are small since I tend to graze throughout the day. I spent $0 on food and ate everything or saved it for later (like the massive dinner I accidentally put together).

I’m proud that I ate an entire vegetable, root-to-stalk, this week. With the remaining bulb of fennel I have and the other delicious findings from my cabinets and fridge, I think I’m going to tackle Tomato and Fennel Soup, something I’ve seen on many a hipster menu this time of year. Chilly days are ahead of us, and soup seems to be the only remedy.