Asian Beet and Mushroom Sauté
I hate wasting food, yet waste so much. Keeping scraps of vegetables for chicken soup is not in my cards right now for lack of freezer and refrigeration space. The amount I accumulate could make many large pots of soup, but I just don’t have the storage space. When I make a dish and know I will have reusable scraps, I will try my best to use them at that moment or a few days later. I had one of this magical days where I saved a fantastic “scrap” from being thrown out and transformed it into a tasty side dish! That dish is the below recipe I am sharing with you! (Below the recipe you will find 5 common foods that are wasted but could be reused..make sure to keep scrolling and check it out)!
As a personal chef and entrepreneur you have to be VERY organized. Lists need to made, food needs to bought and prepped, and it’s all about timing. You make something too soon, it could go bad, on the other hand you wait until the last minute, it might not work or you might even run out of something. The majority of the meals I make go out on Monday and Tuesday, Friday’s are my prep days…I shop, wash all my veggies, I make items that need “resting”, I marinate meats, etc. This past Friday, I roasted beets for an amazing beet veggie burger that was served up to clients this week. When you buy fresh beets they come with a present, the delicious and gorgeous stems and leaves. The whole plant is entirely edible, but since I was using the actual beets as a dish for my clients, I decided to take the leaves and make an Asian beet and mushroom sauté for us! Totally made up and totally delicious! I ate this beside some chicken, but you could also easily crack an egg in the middle or scramble it up as an omelet.
Asian Beet and Mushroom Sauté
Beets Greens and Stems of 6 Beets, chopped
16 oz Mushrooms(any kind), sliced – 4 tablespoons olive oil
2 Dorot Ginger Gubes or 2 tsp. Fresh, minced
4 Dorot Garlic Cubes or 4 tsp. Fresh, minced
2 Tbs. Toasted Sesame Oil (or more to taste)
salt and pepper, to taste
Sauté the mushrooms in the oil until soft, add in the greens and cook until wilted. Add in the garlic, ginger, sesame oil, salt and pepper. Serve warm or cold
5 Commonly Wasted Foods
Bread
Problem: Stale
How to Reuse: Freeze and save for croutons, breadcrumbs, french toast, bread pudding or meatballs to make them extra soft.
2. Milk
Problem: About to turn
How to Reuse: Make smoothies and freeze them in glasses to pop into the blender or turn into popsicles, make a béchamel or cream sauce for pasta or fish, or make a rice pudding.
3. Potatoes
Problem: Turning brown and growing eyes
How to Reuse: Cook them as hash browns or gnocchi, then freeze.
4. Cheese
Problem: Becoming moldy
How to Reuse: A lot of the time the cheese is okay, just scrape off the mold and throw it out, then eat as you normally would. Most cheese can be frozen. You can also use the rinds of cheeses (specifically parmesan) to add flavor to sauces and soups.
5. Apples
Problem: Turning Brown
How to Reuse: Take out the brown spots and cook down to make an applesauce that can be stored in the fridge for a week or stored in your freezer.
