Earthly Eating

When it comes to storing food, a lot of food is wasted before it’s used. There are a few tips that aren’t taken into consideration to help prevent this food waste.

First and foremost it’s best to use leftovers whenever possible. Leftovers such as hamburger or hot dog buns can be made into croutons by cutting into cubes then drizzle with melted butter, sprinkled with salt and herbs then heated in the oven at 375 degrees for 15 minutes.

You can also utilize eggs that are near expiration by hard boiling them and using them with breakfast or with salads at anytime. Use left over ground beef by cooking it up and refrigerating it to use with taco night or spaghetti night. Also, cooked veggies from the night before can be added to chicken broth in a Dutch oven and combined with beans, seasoning and herbs to make a quick and easy stew.

Storing food is easy if you know what to get into a habit of using before others. Label your fridge shelves. You may think this is silly, but if you have little kids in the house it also helps them to place things back into the fridge with ease. Group items together such as condiments into the door or top shelf, veggies in one drawer, fruits in another and milk, juice or sodas can be placed on the bottom shelf. Be sure and store foods from breakfast, lunch or dinner in clear containers. It’s best to use glass so that you can reheat it if needed. Never store hot items into plastic containers that can leach BPA into the foods. If you store in clear containers you can easily see what you have and what you should use before others.

When you fridge is organized you can then make out a grocery list with easy and not buy multiple items that you already own.

*Click on the label pictured below to help keep track of how fresh a vegetable or other dish is.

If you have leftovers such as:
• Chicken
• Rice
• Broccoli
• Potatoes
• Winter Greens
• Bacon
• Salmon
• Beans
• Pork
• Stale Bread

Here are ways to use them in recipes:

Egg and Lemon Soup With Chicken:
Serves 4

Leftovers to use:
2 cups finely shredded cooked chicken
1 1/2 cups cooked long-grain white rice
1/2 cup cooked broccoli florets, finely chopped

Additionally:
4 cups chicken broth
Zest of 1 large lemon, removed in big pieces with vegeatbale peeler
1 3-inch cinnamon stick
1 bay leaf
2 larege eggs
2 large egg yolks
2 tbs. fresh lemon juive
1/4 tsp. cayenne pepper
Kosher salt and freshly ground pepper
1 1/2 tbs. chopped flat-leaf parsley

1. Bring broth, zest, cinnamon stick and bay leaf to a boil in a large heavy pot over medium-high heat. Cover and boil 5 minutes. Remove zest, cinnamon, and bay leaf with a slotted spoon.

2. Whisk together eggs, yolks, lemon juice, and cayenne in medium bowl.

3. Remove pot from heat. Slowly add 1/2 cup broth to the egg mixture, whisking constantly. Continuing to whisk, slowly pour the egg mixture back into remaining broth.

4. Cook, still whisking constantly, over low heat until thickened slightly, about 5 minutes. (Do not allow boroth to boil, or eggs will scramble.) Fold chicken and rice and cook, stirring constantly, until heated through. Add salt and pepper to taste. Serve in bowls sprinkled with broccoli and parsley.
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Potato, Bacon, and Green Frittata
Serve: 6

Leftovers to use:
1 1/4 cup roasted or boiled potatoes, cut into 1/2-inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)

Additonally:
1 1/2 tbs. olive oil
2 large sweet onions, thinkly sliced
1 tsp. freshly ground black pepper
2 tsp. balsamic vinegar
8 large eggs, lightly beaten

1. Preheat oven to 350°F. Heat oil in a nonstick skillet with oven proof handle over medium heat. Add onions, 1/2 tsp. salt, and 1/8 tsp pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minutes longer. Stir in potatoes, greens, bacon, and 1/2 tsp. salt and 1/8 tsp. pepper.

2. Pou eggs over vegetables and stir to blend. Cook over medium heat until mixtues begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand for 5 minutes. To serve, loosen around edges with a rubber spatula and turn out onto a platter.
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Grilled Salmon and White Bean Salad:
Serves: 4

Leftovers to use:
1 2/ cups skinledd grilled slamon or tune pieces, broken into large chunks
2 cups cooked white beans, drained
1 cup green beans

Additionally:
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground pepper
1 cup grape tomatoes, halved
1/3 cup thinly sliced red onion, rinsed
1 1/2 tsp. thinly shredded fresh sage or minced rosemary leaves

1. Whisk together oil, lemon juice and zest, and pinch of salt and pepper. Toss salmon with 1 tbs. dressing.

2. Toss white and green beans, together. Ladle out onto a sided plate. Alternately stack rings of red onion on top of beans.

3. Ladle out your fish ontop of onions. Add grape tomatoes ontop of fish, then add the fresh sage or rosemary ontop if the grape tomatoes.

**Carrie Underwood is still with Chase Crawford, find out more about him here**
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Earthly Eating Recipe:

Frozen Chocolate Souffles
Serves: 1

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for about 2 minutes. Gently stir in whipped topping. Spoon 2 tbsp. of the chopped cookies into each of the eight 8-to9-ox drinking cups. Cover evenly with half of the pudding mixture. Rpeat leayers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in the freezer.

Happy Eating!