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Is it truly a home-made cafeteria – what to store in it and how to utilize it?
Table of Contents
1. Domestic supplies in the freezer
Freezing refers to storing food products at a temperature of -18ºC or lower. Each product group has a specific storage time that ensures the quality of the food. Poultry meat can be stored for 3-4 months, pork for up to a year, lean fish for about 6 months, fats for only 2-3 months, vegetables and fruits from several months to a year. In frozen products, losses of vitamins and minerals are minimal - for example, losses of vitamin C in frozen vegetables and fruits can reach up to 20%. Freezing is one of the best ways to store food because temperatures below -18ºC inhibit the growth of microorganisms. It is important to note that products lose their firmness after thawing and may appear less appealing visually. Foods such as milk, cream, cheese, mushrooms, lettuce, cabbage, cucumbers, eggs, and especially previously frozen products are not suitable for freezing.2. Your home freezing compartment may contain:
– vegetables for the pan A diverse mixture of fruits and vegetables, for example, trio vegetables (broccoli, cauliflower, carrots) or Asian mixtures (Chinese cauliflowers), – frozen vegetables for soup both legumes and other frozen vegetables that can be used to prepare a specific soup, such as cauliflower soup, broccoli soup, – frozen spinach, – frozen cauliflower, – frozen broccoli, – frozen peas, – frozen carrots with peas, – frozen strawberries, – frozen raspberries, – frozen blueberries, – frozen mango, – frozen pineapple.3. The freezer may also contain:
– portions of fresh meats (poultry, beef, pork), fish, seafood, – portions of fresh vegetables and fruits that can be frozen and are not intended for immediate use, such as bulbs of various vegetables like pickles, peppercorns, lettuce. It is advisable to indicate the freezing date on the packaging to know the storage period and to determine if the product is still edible after removal. A prolonged storage in the freezer can make them less tasty and even hazardous to health. Frozen vegetables and fruits intended for salads should be thawed in the refrigerator with citric acid, oil, salt or cream, i.e., substances that stabilize vitamin C. A well-equipped home freezer allows for the preparation of a quick snack or a delicious home-cooked meal. Using frozen vegetables and fruits can increase the variety of diet, especially in the autumn and winter.4. My home supplies in the pantry
It should be noted that certain criteria must be met in order for food products stored in kitchen cupboards or the pantry to not spoil prematurely. Supplies should be stored in a dark, cool, and dry place, preferably in glass, dense containers that provide protection against food moths. Products containing a high amount of fat, such as oil, olives, nuts, almonds, pumpkin seeds, etc., are particularly susceptible to the effects of high temperature and light. If such products are not stored properly, fats can become oxidized, which can have negative health consequences.5. It's beneficial to keep in a home safe:
– whole grain wheat flour (type 1850), – whole grain pasta, – brown rice (or basmati), – millet, – barley, – bulgur, – oatmeal, – oats, – beans, – grain flakes, – lentils (green, red, brown) – dry or canned, – beans (white, brown) – dry or canned, – chickpeas – dry or canned, – peas – dry, – peas in a can, – corn in a can, – tomatoes in a can, – tomato sauce, – fish in a can (herring, mackerel, sardine), – nuts (walnuts, hazelnuts, hazelnuts), – almonds, – pumpkin seeds, – sunflower seeds, – coconut flakes, – sesame, – flax seeds, – chia seeds, – rapeseed oil, – olive oil, – dried fruits (goji berries, raisins, prunes, apricots, dates, cranberries – without sugar), – natural cocoa (dark, bitter), – dark chocolate, – baking powder and baking soda, – favorite spices (e.g. basil, pepper, sweet pepper, chili, garlic). Products stored under appropriate conditions in the home safe can survive for several years, but it is important to remember that improperly stored products, e.g. in a warm and humid room, can be dangerous for health and life due to aflatoxins. Aflatoxins are toxic substances produced by fungi and most commonly found in poorly stored grains, legumes, nuts, dried fruits, and spices. Aflatoxins can cause genetic defects in the fetus, liver and immune system damage. Products prone to mold growth are best purchased regularly and no large stocks should be kept.6. You can also store in your home pantry:
– homemade salted recipes, such as canned cucumbers, canned pepper, pickled cucumber, pickled cabbage, pickled beetroot, vegetable dishes, vegetable salads, pickles, red beet, and marinated forest mushrooms, – homemade sweet recipes, such as fruit preserves, fruit juices, fruit purees, – bee honey, – peanut butter, – coconut milk in cans or cartons, – plant-based drinks (rice, almonds, oats), – dry yeast, – coffee and tea. Of course, this is just an exemplary list, and it's worth stocking up on your favorite products.7. Utilization of accumulated supplies - recipes
Accumulated supplies - the fridge and pantry are full, yet there's a lack of ideas on how to utilize the gathered products -- a few culinary inspirations will make the task easier and stimulate creative energy -- one can quickly and easily prepare meals for the whole family -- breakfast.8. Oatmeal dish with morels and chocolate (1 serving)
Ingredients: oatmeal flakes 50 g (1⁄2 glass), almond drink 250 ml (glass), dried morels 25 g (5 pieces), bitter chocolate 15 g (3 cubes), spices: cinnamon. Preparation: Pour oatmeal flakes with warm or cold almond drink. Then add finely chopped morels and chopped chocolate. Sprinkle with cinnamon.9. Buckwheat bowl with coconut and raspberries (1 serving)
Ingredients: Buckwheat 50 g (1⁄2 cup), coconut milk 100 g (1⁄4 can), water 50 ml (1⁄4 cup), frozen raspberries 150 g (1⁄3 package), flaxseed 10 g (spoon), honey 10 g (spoon). Preparation: Buckwheat is covered with coconut milk and water, then covered and cooked on low heat for about 15–20 minutes. If necessary, water is added. At the end of preparation, flaxseeds are added to the buckwheat. The finished buckwheat dish is served with a raspberry puree made by blending frozen raspberries with honey.10. Pasta with spinach, canned sausages, and coconut milk (4 servings)
Ingredients: - Whole grain pasta 250 g (1⁄2 package), - Frozen spinach 450 g (packaging), - Canned sausages 280 g (can), - Coconut milk 400 ml (can), - Spices: garlic, salt, pepper, sweet paprika, chili pepper. Preparation: Cook the pasta al dente in lightly salted water. Sauté the spinach in a pan. Then add the drained canned sausages, coconut milk and spices. Serve the pasta with the sauce.11. Vegetarian Mexican meal with rice (4 servings)
Ingredients: White rice 200 g (cup), Red beans in can 240 g (packaging), Corn in can 280 g (packaging), Tomato sauce 375 g (1⁄2 bottle), Rapeseed oil 20 ml (2 teaspoons), Spices: Salt, Garlic, Cumin, Coriander, Sweet pepper, Mild pepper. Preparation: Cook the rice al dente in slightly salted water. Fry the spices in a pan, then add oil, tomato sauce, rinsed beans, and corn. Cook everything until the sauce thickens. Serve the rice with the tomato sauce. Dinner12. Broccoli Cream (1 serving)
Ingredients: – frozen broccoli 150 g (1⁄3 pack), – frozen spices in strips 100 g (1⁄4 pack), – water 250 ml (glass), – rice beverage 60 ml (1⁄2 cup), – sunflower seeds 20 g (2 tablespoons), – spices: frozen cilantro, salt, pepper, sweet paprika, curry seasoning. Preparation: Cover broccoli and spices with hot water and cook until soft. Add frozen cilantro and spices at the end. Blend the soup into a purée. Then, refine with rice beverage and sprinkle with sunflower seeds.13. Crepes with sweet fruit sauce and nut butter (1 serving)
Ingredients: whole grain flour 60 g (1/2 cup), rice drink 100 ml (1/2 cup), honey 20 g (spoon), baking powder 1 g (1/3 teaspoon), rapeseed oil 10 ml (spoon), nut butter 15 g (spoon), frozen strawberries 150 g (1/4 package), spices: cinnamon. Preparation: Prepare the dough from flour, cinnamon, and baking powder. Then add the rice drink, honey, and oil. Spread the prepared dough on a pan in the form of thin crepes. Serve with nut butter and sweet fruit sauce. The above suggestions for meals are based on products stored in the freezer and pantry. Fresh products were not used, but can be added. It is valuable to enrich the daily menu with seasonal products. However, sometimes the situation forces the use of only products with a long shelf life. From them, too, delicious and valuable dishes can be prepared. A good choice of food according to the principle of 4 P (planning purchases, processing purchased products, sharing food, and sorting waste) allows for a reduction in food waste, saving money and natural resources.
