Food Waste Friday – It’s A Doozy

Kristen, a.k.a. The Frugal Girl posts her weekly food waste on Fridays. She has inspired me to be more mindful to not waste food, and to use it up before it ends up inedible and fuzzy in the refrigerator. So, I’m jumping on board and joining in the Food Waste Friday fun ūüėČ After missing last week, this is my third week posting.

FoodWasteFriday
This week, I¬†some romaine lettuce, a small chunk of meatloaf and more than a slice of gluten-free pizza.¬† The lettuce was buried at the bottom of my crisper and apparently my mind, because when I remembered about it, I was sure it was only a week old but looking inside the leaves convinced me otherwise.¬† The meatloaf was wasted out of sheer stupidity.¬† I put it in the container and then didn’t put the lid on it and put it in the fridge.¬† See?¬† Totally stupid.¬† And the gluten free¬†pizza?¬† Well, that was an experiment gone wrong.¬† Mr. KB is gluten intolerant, and pizza is the one thing he missing the most (other than birthday cake!) so we have been trying and trying to find substitute¬†for the usual gluten-filled crust.¬† Other than Pizzaville’s¬†GF pizza, we’ve been pretty much out of luck on the home-made-pizza-front.¬† I’ll do a post on this most recent crust failure later on though.¬† Suffice to say, the piece pictures wasn’t the only piece that was tossed, but it was the only one I snapped a picture of (incidentally, I apologize for the poor quality of the photos.¬† I took them with my phone out of haste, but don’t think I’ll do that again!)

Not a good week for food waste around here. But, on the upside, a new week is starting soon ūüôā

Yes, I agree.¬† I fairly shameful showing this week.¬† But, but, but,¬†Im’ma gonna do a lot better next week *grin*

I hope you all have a wonderful Supercalifrugalisticexpialidocious weekend!

A recipe for you – Honey Badger’s Gluten-Free Shrimp Alfredo

Ok, so we’ve made this twice and I totally spaced and out and forgot to take pictures of the process and the final product twice!

But, since Mr. KB and I realized and finally admitted last night that as delicious and scrumptious¬†as this dish is, and as¬†frugally¬†as we are able to make it, it really is the anthesis of healthy eating, so we’re going to limit ourselves to this dish to maybe once a month – for the sake of our health and to keep it being a ‘special treat.’¬† Mr. KB, who has eaten a lot of seafood in his time, said that this was the BEST shrimp alfredo he’s ever had and that it’s a new favourite.¬† Very high praise, so I doubt you’ll be disappointed when you try it ūüôā

The second time we made this (um, ok, it was last night), we doubled the sauce and kept the noodles and shrimp portions the same.¬† That made two really good dinner portions and a big lunch portion for Mr. KB today.¬† He’s reported back that his lunch was delicious, so if you’re making this, keep that in mind.¬† All in, this is not the most frugal recipe, but for shopping the sales and making it gluten-free it is a reasonably priced recipe, especially considering the lunch it makes for the next day!¬† It probably cost us about $8 in ingredients to make this, including the pound of raw, deveined shrimp (awesome sale at RCSS this week. ) ūüėČ

Leave me a comment with your results from this recipe, I’d love to hear from you!

Honey Badger’s Gluten-Free Shrimp Alfredo

Adapted from Allrecipes.com

Ingredients:

1 pound (454g)¬† fettuccini¬†(or other) gluten-free pasta (we’ve used rice¬†rotini and fusilli)
1 tbsp butter
1 pound (454g) cooked shrimp Рpeeled and deveined (tails removed too!) (we have used cooked and raw Рjust sauté the raw for a few minutes longer before adding the rest of the ingredients)
4 cloves garlic, minced (or more, to taste)
1 cup (250ml) half-and-half (or 10% ) cream
6 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley or 1/2 tbsp dried parsley
2 tsp cornstarch in a dab of cream (only if your sauce won’t thicken)
sea salt and coarse black pepper to taste

Directions:

1.  Bring a large pot   of lightly salted water to a boil.  Add your choice of gluten-free pasta and cook for 8 to 10 minutes or until al  (or per package directions); drain and rinse under cold water to stop the cooking process.

¬†2.¬† In a large skillet, saute the shrimp and garlic in the butter for about one minute. Add cream and stir. Sprinkle Parmesan¬†¬† cheese in one tablespoon at a time, stirring constantly. Add the parsley and salt and keep stirring frequently making sure the sauce does not boil. It will take a while to thicken, and if it doesn’t and you’re in a hurry, add the cornstarch solution and stir.

3.  When sauce is to your desired consistency, run pasta noodles under hot water, drain and combine with sauce; serve hot.

¬†Enjoy, enjoy, enjoy (guilt has no place in Honey Badger’s kitchen)!