I am not necessarily known for my resourcefulness in the kitchen. But I have a lot of lofty ideas. I look up recipes that require obscure ingredients and then I buy said ingredients. For example, I might buy a whole bag of Chinese mallow. Then let it rot in the vegetable drawer of my fridge. Because I run out of time. Or energy. Or both.
Just kidding. I’ve never bought Chinese mallow. I don’t even know what that is. Or if it’s technically edible. Or legal. But you get the idea.
The point is, a lot of times I buy an ingredient for a specific meal – like a bunch of basil or scallions when I only need one leaf or bulb – but then never use the rest.
But tonight, while looking up recipes I probably won’t make, I ran across these kitchen hacks in one of my favorite cookbooks: Cooking Light’s Dinnertime Survival Guide. (Because that’s usually the mode I am in: Survival. One strand of culinary-challenged DNA away from having my Mom of the Year status revoked). Anyway, I thought these hacks they might help someone else too. Maybe we can all save our moldy cheese and cold coffee together.
Who am I kidding?
I’ll never do any of this crap, but maybe you will.