As the world is more active in talking about the benefits of food preservation, Lithuanians are not indifferent to the idea. Food waste is one of the biggest problems facing consumers today, and preventing it starts in your own kitchen.
Representatives of the Lithuanian trade brand “Maxima” remind us that making changes is much simpler than it seems at first glance. According to him, experimenting with leftover food not only contributes to solving global problems, but also saves time and money when planning a personal menu for the week.
Using leftovers equals undiscovered flavors
Ernesta Dapkiné, Director of Communications and Image at Maximos, noted that since the first quarantine was introduced, the countrymen have drastically changed their shopping habits. Most of the shoppers, in order to visit the stores less often, started planning their weekly shopping list in advance, thus using the products left in the refrigerator and kitchen cupboards.
“When people start paying more attention to responsible food planning, we also notice new trends in shopping carts. Buyers who have made a shopping list in advance avoid unexpected items and do not give in to impulsive purchases. Such buyers are more likely to consider the quality of production,” says E. Dapkienė.
At the time, Brigitta Baratinkeit, head of food production at Maximos, adds that by practicing a shopping plan for a long time, you can forget about throwing away leftovers. According to her, following a weekly menu plan will not only make shopping easier, but will also make you more enthusiastic about using last night’s leftovers for a new recipe.
“When planning the weekly menu, it is always important to take into account the variety of foods you buy. Maintaining a balance on your plate between vegetables, meat and grain products will help your body absorb all the nutrients and vitamins it needs for health and energy. In such cases, finding leftover food in the refrigerator to combine them with available ingredients becomes much easier, for example, when preparing pasta, grits or salad dishes. This way, you will be able to take care of the whole food and the most beneficial nutrients for the body”, says B. Baratinskaitė.
For those who want to try food preservation practices in their kitchen, food production experts suggest spending twice a week “cleaning” the refrigerator and cupboards, but share recipes to help take on this challenge.
You will need:
250 grams of boiled or fried chicken (you can choose other meat or cook without it),
200 grams of chickpeas,
100 ml of cream,
2 large handfuls of grated cheese,
1 onion, a couple of cloves of garlic,
A little salt and black pepper.
Cook the beans according to the instructions on the package. Meanwhile, fry the finely chopped onion in a pan until soft. Next, add grated carrots and chopped garlic – fry everything for a couple of minutes. Then, add the roasted vegetables, chicken (or other meat of your choice), baked beans and grated potatoes in a separate bowl. Beat eggs, pour cream and add salt and pepper – mix these ingredients well. Put everything in a baking dish greased with butter or oil and bake in an oven preheated to 180°C for about 30 minutes. After half an hour, pour the grated cheese on the bread and fry for a few more minutes until it melts.
“It’s no secret that buckwheat is one of the most beloved cereals of our compatriots, it is always found in their kitchen cupboards. The main reason for this is the abundance of vitamins and nutrients in these cereals. The amount of protein in buckwheat surpasses other cereal crops, and the taste allows you to eat it almost alone. At that time, the leftovers in the refrigerator Food always enriches the bean, both with useful ingredients and with hitherto undiscovered flavors”, says B. Baratinskaitė.
Pasta with vegetables
You will need:
100 grams of pasta,
1 red pepper,
1 small zucchini,
A couple of cloves of garlic,
half a glass of cream,
A handful of grated Parmesan,
A little oil for frying
A pinch of salt and black pepper and your favorite spices (dried basil is especially good).
Cook the pasta according to package directions. Meanwhile, fry chopped garlic and finely chopped pepper in a heated pan. Then, add the zucchini cut into small slices, add some water and cover with a lid and fry everything until the vegetables are evenly soft. Drain the cooked pasta well and add to the pan next to the vegetables. Pour cream and add spices. Mix everything and let it boil for a couple of minutes. Before bringing the plates to the table, do not forget to sprinkle the pasta with Parmesan cheese.
“Pasta recipes are attractive because of the freedom they offer to experiment, so in this case they become especially convenient to use the same vegetables available in the kitchen – whether they are fresh, frozen or perhaps cooked. When it comes to using leftovers in general, in terms of a rich variety of flavors and in rewarding you with new skills that will appreciate your time and save your budget There are endless new experiences. But the most important thing is that you will be able to contribute to the initiatives of this time that feed the world without even leaving the kitchen,” shares B. Baratinskaitė’s observations.