Being resourceful in the kitchen in a time of uncertainty helps to manage stress levels, your budget and your supplies.
Firstly, take a deep breath. If you are genuinely concerned as to where your next meal will come from, reach out for support immediately in your local community – church groups, neighbours, online community groups and government departments.
For those that have supplies, albeit limited, it’s time to get menu planning to (a) eliminate food waste (b) make your food go further (c) creatively substitute and exercise some new tips and tricks.
It doesn’t have to be a daunting time, although I am very empathetic to those who are already dreading the tough months ahead. Think of it as a fun challenge, if you can. You may enjoy it so much you continue to adopt your new regime long after Covid19 has allowed us to return ‘to normal’ (whatever the new ‘normal’ may be). You WILL however be able to stretch your groceries being resourceful so that’s a win all households can enjoy.
My thoughts on this are:
Eliminate Food Waste
Precious fresh fruit and veggies need good looking after! Find a great excuse to use them and create a menu around them, rather than allow them to spoil.
- Regularly acquaint yourself with the back of the fridge; bring ‘best before’ items to the front.
- Know the difference between Best Before and Use By!
- Don’t leave half empty tins in the fridge, instead ensure they feature in the next meal or transfer to an air-tight container and consume within several days.
- Store chilled food well to ensure that (a) cheese doesn’t go hard; wrap cheese cloth and (b) vegetables don’t sweat; take out of plastic bag.
- Use every last piece of your fresh veggies; from broccoli stalks to potato peelings, vegetable stock is easy to make or, save and freeze cuttings/peelings to make a big batch later.
- Compost the scraps that have no further use for (eg: a worm farm is excellent to create your own garden fertiliser, or create your own compost system).
- Ensure that you reseal any opened frozen goods or transfer them in an air-tight container to avoid freezer burn.
- READ MORE Food Saving Tips
Make your Food go Further
- Be a ‘creative left-over chef’ for the next day (eg: make breadcrumbs from stale bread, frittata from left-over roast vegetables).
- Bulk up meat (be it mince, chicken or whatever you can lay your hands on) with a whole heap of vegetables (eg: grated courgette, carrot, onion, diced potato, mashed pumpkin, frozen veggies, mushrooms).
- When cooking meat on the bone, serve the cooked meat in one meal, boil up the bones/frame for beef or chicken stock – the base of a soup, casserole or when making rice risotto.
- Only cook what you think you can eat OR if you have ample freezer space, go full-on and freeze single or family-friendly portions.
Creatively Substitute
In times like this, be adventurous in the kitchen.
- Have no fresh bread or yeast? Try your hand at making flat breads that use baking powder, or chapati bread (just flour, salt, water and oil).
- Never cooked with polenta, Israeli couscous, or dried legumes…now is your chance. Keep a watch for recipes on my blog over the next few weeks.
- Have no tinned tomatoes as a base for mince, pasta and slow-cooked meats? Thin chutneys and sauces with a splash of vinegar, add water for volume and cornflour to thicken as required.
- Have no pasta? Try your hand at homemade gnocchi or pasta made with mashed potato, kumara or pumpkin.
- Have no lasagne sheets? Try wraps or even corn chips (as I have successfully achieved with my Red Bean Nacho Lasagne).
I am many things, but not a qualified chef. I have however lived a resourceful life in the kitchen for decades quite successfully! PLEASE JUST ASK if you have any particular ingredient you need inspiration for. I’d love to share your journey with resourcefulness, especially in these challenging times.
Take care
