Southern View: August 03, 2023

6
Thursday August 3 2023
Warming ways to tighten your belt
Winter comes with an
extra challenge. The
folks from Love Food
Hate Waste have
some tips to get
through
Cook in bulk
If you know you are going to
eat foods such as pasta or potatoes
more than one night a week,
cook two nights worth in one go
and store in labelled containers
in the fridge or freezer.
Cook once, eat twice
Use leftovers as the starting
point for the next meal. Leftover
roast chicken makes delicious
chicken noodle soup.
Make the most of your mince
Make your mince go further
by bulking it up with other
ingredients. You can add in
carrots or pumpkin, celery, leek
or mushrooms, or a tin of beans
or lentils. This is a great way to
use up vegetables that have gone
limp as well. If you are making
meatballs or burger patties,
adding breadcrumbs makes the
meat go further and will help
them keep their shape. It’s also
a great way to use up stale
bread.
Try different proteins
Meat can be really expensive
so try using different types of
protein throughout the week,
such as beans, lentils or tofu, to
help keep costs down.
Serve soup
Soups are a wonderful way to
make a small amount of food
go a long way. Not only are they
cheap, they also help to warm
you from the inside. You can add
all sorts of leftover meat, vegetables
and grains to them.
Tips on choosing vegies
Check what vegetables are
cheaper or on special – often
these are the in-season vegetables
– and incorporate them into
your meals. Or choose to also get
some frozen vegies as they are
cheap, nutritious, pre-prepared
and won’t go bad. Eat all parts of
the vegetable – broccoli stalks,
silverbeet stems and the green
part of the leek are all edible
and can help bulk out a meal
and add an additional serving of
vegetables.
Sort your storage
Bread should be kept in the
fridge or freezer so it doesn’t
grow mould. Most of your apples
and other fruit should be kept
in the fridge too. Potatoes and
onions shouldn’t be stored next
to each other as they will both go
off faster.
Can I revive this limp vegie?
Lastly, if your carrot, celery
or leafy greens are looking limp
and you’re wanting them to get
crisp again you can cut the vegie,
soak in cold water and put it in
the fridge, and in 10-15 minutes
you’ll start to see it getting firmer
and crisp again.
Chicken noodle soup
Ingredients
Chicken bones/carcass (from
roast chicken) or you can use
3-4 fresh chicken frames
1 tsp salt
Pepper, to taste
2 cloves garlic, chopped or 1 tsp
crushed garlic
1 bay leaf (optional)
8 cups water (2 litres)
2 carrots, chopped or grated
1 leek, thinly sliced including
the green top
2 sticks celery, thinly sliced
2 cups cooked chicken,
shredded
250g your choice of dried
noodles e.g., egg noodles, rice
noodles, or spaghetti
2 chicken stock cubes
2 tsp mixed herbs
Directions
Make the chicken broth for
the soup by placing the chicken
carcass, salt, pepper, garlic, bay
leaf (if using) and water into a
large pot. Bring to the boil and
then reduce the heat and allow it
to simmer for at least 60 minutes.
Once the broth is ready, sieve
the broth, making sure to catch
the liquid in a bowl. Discard the
chicken bones.
Return the chicken broth to
the pot and add the carrots, leek,
celery, and chicken. Bring to a
gentle boil.
Stir in dried noodles, chicken
stock cubes and mixed herbs.
Simmer the soup for 10-15
WINTER
WARMER:
Chicken
noodle soup
is a great way
to make one
meal last two,
by using a
roast chicken
carcass.
PHOTO: ODT
minutes, until the noodles are
cooked. If you find the soup is
too thick, you can add more
water.
Season the soup with salt and
pepper before serving.
Cooking tips:
Switch up the vegetables in this
recipe and use what you already
have or what your household
likes. If you are short on time
or don’t have a chicken carcass,
you can make this recipe using
bought chicken stock.
• Find this recipe as
part of a weekly meal
plan in our Easy Choice
Family Kai meal planners,
free to download at
lovefoodhatewaste.co.nz
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