Foodie Friday: Waste Not, Want Not

Around 220 million tonnes of food is wasted on an annual basis. On a global level it seems ridiculous that there are people starving and other people throwing food away. On a personal level and as the CFO of this household, it makes me wonder how much money we spend on food that does not even get eaten.

Thanksgiving is a prime culprit. Often there is way more food than needed and inevitably after a few days of eating leftovers, it is thrown away.

This year we were many miles away from any friends or family to spend the holiday with but we still wanted the traditional thanksgiving meal.  I wanted to make sure, however, that we did not end up with more food than two people could possible eat in a few days.

It was fairly easy to scale down most recipes and I got a turkey breast instead of a whole turkey. (We both missed the dark meat though.) The only issue we ran into was the pumpkin pie.  I made the crust from scratch, scaled to make just one crust, and my husband used the filling recipe from Epicurious. Somehow, after everything was put together, we had about two cups of filling left.

As I mentioned before I hate to waste, so I started thinking what could I do with this? It had raw eggs in it so I couldn’t hold on to it forever so after about 15 minutes of staring at it I decided to make it into pumpkin bread.

I wanted something quick and easy since I was already in the middle of making Thanksgiving dinner. Also I was keeping in mind the fact that my husband had to work the next day and I like to have “eat on the go” items for him to take for breakfast.

Here is what I did. I also think this would have made good cookies; the soft and pillow-y kind. Might need to add more flour for that.

Leftover Pumpkin Bread

Ingredients:

1 1/2-2 cups pumpkin pie mix (this is using the mix from the Epicurious recipe! I can not guarantee how it will work with a different filling.)

1 1/4 -2 cups flour (I used a mix of whole wheat pastry four and all purpose)

1/4 cup oil

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Chopped Walnuts (optional)

Directions:

Pre-heat oven to 350. Slowly mix in all ingredients one at a time. Once everything is incorporated stop mixing. Do not over mix. Fold in chopped nuts. Pour mixture into a greased pan. (Muffin tin, bread pan, cake pan; almost anything will work.) Bake for 40 mins or until a toothpick can be inserted and pulled out clean.

Ready to go into the oven. I used a round tin because that's what I had!

Ready to go into the oven. I used a round tin because that’s what I had!

 

This isn’t a real exact recipe because it all depends on what you have on hand. If you have made muffins or quick breads before you know what the batter should look like. If not all I can say is if it looks like cookie dough you have added too much flour. If it is thin or “soupy” you need more flour. Instead of walnuts you could add in other nuts or chocolate chips; whatever you would like. Experiment!

This is what the mixture should look like before baking.

This is what the mixture should look like before baking.

Somehow I managed to forget to take a picture of the finished product (probably because we were too busy eating other delicious food!) but trust me it turned out golden brown and moist; just like pumpkin bread should be.

Do you have an recipes you use to eliminate food waste? I would love to hear about them!

-Christy

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