"Cooking with little to no waste isn't about rules; it's about rethinking old habits. Take inventory of the food you already have (I like taking a photo of my fridge and pantry before I go shopping), stick to your list and buy only what you need. Make sure you store it properly, too, so it lasts longer, and don't forget to cook with a bit of curiosity: that bendy carrot, yesterday's rice, the broccoli stem you'd normally bin they all have potential."
"Crispy rice with peanut-chilli crunch Leftover rice is never boring it's an opportunity. Cold, clumpy rice gets pressed into a hot pan until transformed with a golden crust. It's then broken up and tossed in my favourite peanut-tamari-chilli dressing. Add cucumber, spring onion, a bit of mint if there's some lurking in the fridge, and you've got crunch, heat and freshness all in one bowl. It's proof that the best meals often come from what's already sitting in your fridge."
Low-waste cooking focuses on rethinking habits to minimize food waste by taking inventory, shopping with a list, buying only what is needed, and storing food properly to extend shelf life. Imperfect or leftover ingredients such as bendy carrots, cold rice, and broccoli stems can be transformed into satisfying meals through curiosity and simple techniques. A specific recipe demonstrates pressing cold leftover rice in a hot pan to form a golden crust, then breaking it up and tossing it with a peanut-tamari-chilli dressing. Fresh elements like cucumber, spring onion and mint add crunch, heat and freshness, yielding an economical, flavorful meal for four.
Read at www.theguardian.com
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