I don’t know about you, but having freshly cut or purchased cut fruit start to wilt and soften irks me. I spend money on great hand picked fruit only to have the leftovers end up not being touched once open. I really don’t like wasting money. It wasn’t bad or anything, just Wilted.
Problem solved! I happen to have in my freezer some puff pastry. You definitely can make your own, but I happen to have bought some frozen puff pastry over the New Year.
So to start, this really isn’t a typical recipe, more of a guide. I had leftover cut and cleaned strawberries, cantaloupe and pineapple in storage containers for my family to snack on. Wilted several days later, I decided to create a filling with it. You will have to defrost the pastry as it is kept frozen. If using your own, roll out in a rectangle.
So, I started with mixing the cantaloupe and strawberries in a saucepan on medium heat and the pineapple on its own in another saucepan on medium heat. I then added about 1/4 to 1/2 cup of sugar to each (I had about 2 cups of strawberry cantaloupe mix for 1/2 cup sugar and 1 cup pineapple with 1/4 cup of sugar), and let is cook down until it was very thick almost paste like consistency. Time varies here depending on fruit. I then rolled out my pastry into a rectangle and cut horizontally in the middle, I eyeballed it. I then cut individual rectangles about 2×3 inches in size roughly and filled them with the mixture. I folded over all four edges after filling. Then, Bake at 400 until puffed and lightly brown. I’m sure you can use other kinds of fruit as well. This is a great way to not waste food and save time and money.
I don’t know about you, but sometimes deciding on what to eat for breakfast is time consuming. Let’s face it, breakfast recipes are mostly breads. As you can see with the bread cookbook behind, this breakfast is anything but! And…it is pocketbook friendly.
A simple creamy delight of fresh strawberries, homemade strawberry preserves, homemade pasty cream and on sale plain yogurt and a sprinkle of mini rose petals breaks that bread trend. If you wanted to purchase the jam and pastry cream along with yogurt and strawberries then I understand as time be gets us all. I like making my own and having it on hand. You can find a great lemon curd recipe on my Breakfast Pinterest board which is far superior than the store bought stuff. It lasts in the refrigerator for a long time and is great on ice cream! Strawberry jam is also there.
With a mixer or whisk mix cream cheese, sugar, vanilla and lemon zest and lemon curd in a bowl until creamy. Clean, hull and slice fresh strawberries. Open Greek yogurt add 4 tablespoons full to a serving bowl. Add lemon curd infused pastry cream. Top with fresh strawberries And strawberry jam and edible flower petals. I had miniature rose petals on hand.
A fast and pourable strawberry jam for your yogurt, toast or danish filling. Yes…it’s looser than most but by far less sweet and lends an amazing flavor to breakfast favorites as well as ice cream sundaes, warm winter oatmeal or farina cereals in winter. Yes, it’s budget friendly. Fresh or frozen strawberries will work. I make this on the weekend to have on hand for the week.
My last blog explained a little about meal planning. Breakfast at home really is not complicated and shouldn’t be so. Grabbing coffee and a danish elsewhere not only impacts your health but your wallet too (at more than $10 a pop for coffee and food).
Some of my favorite breakfast meals are put together with simple ingredients. If you love trying your hand at baking bread, crackers or the like, why not make them a part of your time-friendly breakfast.
My Pinterest Board “Breakfast” has some great recipes for sweet breads but the “Winter” board has some others like a classical French Bread. I substituted Bob Red Mill wheat flour for the bread flour.
The results were a tasty hearty nutty flavor perfect with fish. With all the salty, tenderness of smoked salmon with a sprinkle of dill, summer berries, and a sweet cherry tomato. It is exceptionally better than a grease laden fast food start to a busy day. You may spend some dough on quality lox but your brain can splurge on those Omega 3s needed for all the wrinkles on your brain. Try it and have more time enjoying food and less time mindlessly eating to get through your busy day.
So as we all know America has a lot of food waste. Not just in grocery stores and restaurants but in our own homes as well. It might not be as hard to save as you might think. Here are some of my go to bullet points to really help you spend less and waste less:
Make a list of what you tend to use as the basics. We all have basic food groups we like and eat often.
So questions like what, which, how and time are breakfast, lunch and dinner questions.
What? Meaning beef, chicken, fish, shellfish, vegetarian? Think in terms of weekly, not daily. Are you eating vegetarian 3 times a week with 2 other days eating chicken?
Once you have your days earmarked for main ingredient then move onto which recipe or cuisine for that main and how much time will you have to cook that entree? Is it 5 ingredients or less at 30 minutes? Or every Wednesday will you make a soup, salad and bread from scratch to keep veggies from going bad quickly?
Once you have time considered, you can choose to create a grocery list. Remember, that KISS(keep it simple supper!) is always going to be your go to for after work, after weekend chores, etc. Because I don’t know anyone, after some hard work, wants to then have to cook a from scratch meal with 40 different items!
Noodles, rice, flour, Broth or stock. Herbs, dried or fresh. Frozen berries, and veggies are always on hand and make great quick additions to your mains. Once you start thinking along a plan, it becomes habit and using what you have “in stock” makes for some unwasteful great meals!