Those of you who’ve been watching my food waste progress for a while know that cilantro is a major downfall for me. I can never seem to use up an entire bunch before it goes bad. Well, this week I’m making a dish that calls for cilantro so I had to buy some. It was on sale for $.50 a bunch at my grocery store, which was great, but what wasn’t great is that all the bunches were enormous. The picture doesn’t really show it, but there is a LOT of cilantro there, more than I could ever hope to use in a week.
I’m thinking of asking if anyone at my church needs cilantro…maybe I can just give half of it away, and then I won’t have to worry about using it all up. And if that fails, I might offer it on freecycle…maybe someone in my neighborhood needs cilantro this week.
So, hopefully there will be no cilantro in my food waste photo next week. Speaking of food waste photos, I should tell you that I don’t have one this week because I wasted nothing. Woohoo!
I very nearly wasted an egg yolk, some sour milk, and part of a beaten egg white, it occurred to me that I could throw all three of those things into a batch of whole wheat pancakes, so that’s what we had for lunch today.
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miss fitz
Monday 8th of June 2009
re: cilantro. it also makes fantastic pesto which you can then freeze. blend it up with garlic, olive oil, a few nuts and grated cheese (and basil too if it's lying around) and make a pesto with a different flavor. great for nights noone feels like cooking - boil pasta, toss with pesto, eat!
The Frugal Girl » Food Waste Friday-3.27
Friday 27th of March 2009
[...] you noticed that something is conspicuously absent from my food waste photo today? None of my cilantro from last week is [...]
Mary
Tuesday 24th of March 2009
I too have wasted too much cilantro and parsley. I keep it in a glass container in the fridge for weeks but still never manage to use it all up most times. I'm a bit of a pesto nut. I've made it with basil of course, but also parsley or spinach, which is fantastic. I looked on Allrecipes.com and found the recipe. What I love about pesto is it lasts for quite some time and can be used on rice, pasta, sandwiches and thrown into soup. I will try this recipe. http://allrecipes.com/Recipe/Fabulous-Cilantro-Pesto/Detail.aspx Tzatziki with cilantro-I'm drooling at 8 a.m. for it!
Karen
Sunday 22nd of March 2009
I have a great way to keep cilantro for at least 7 days. If you treat is as you would fresh flowers, it lasts so much longer. I bring mine home, snip off the ends and place it in a glass of water. Then I place the glass in the fridge and add water as needed over the next week or so. I hope this helps.
zoe
Saturday 21st of March 2009
you don't have to freeze it! just use it in your other recipes!
on monday, add some to your green salad, especially good with an asian salad dressing. on tuesday, put some in your quesadillas, and/or upgrade your salsa by adding fresh chopped cilantro! and on saturday, if you still have some left over - I would totally mince it up and put it on the pizza on Saturday.
But .... I just love cilantro, so I would put it on just about anything. I just made a soup where you add chopped cilantro right before serving -- so pretty and so delish! I also love it to make guacamole, added to refried beans -- one time i made tzatziki with cucumber and cilantro instead of dill and that was also really great!
good luck!