Reduce waste and eat well while using what s already in your fridge and freezer
By The Washington Post
By Becky Krystal
We all do it – pick a recipe, then shop for all the ingredients without first looking to see what s hanging around the house. The result? Bits and bobs of extra food without a designated purpose. And that can lead to food waste.
Eating down the refrigerator and freezer is a worthy goal for the sake of the environment and your wallet, and reduces shopping trips during a time when many of us are trying to go to the store less frequently.
Get to know your oats, and all the types and ways to eat them Becky Krystal Like geologic time, my life is divided into distinct food periods. Early post-college, it was Bisquick and rotisserie chicken. A few years later, homemade pizza (ongoing). Maternity leave was the era of oatmeal, easy and nourishing enough to whip up with a baby on my hip. The pandemic has been the age of sourdough bread, quesadillas and … a return to oatmeal. Will it ever not be time for oatmeal? Unlikely. Your takeout grain bowl has nothing on these creamy, savory oats
Avena sativa. While the hull is removed, the rest of the grain the coarse outer bran, the carb-laden endosperm interior (the source of refined flour in wheat grains) and the fat-containing germ remains.
The world s 20 best soups msn.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from msn.com Daily Mail and Mail on Sunday newspapers.