I moved a few months ago and haven't found good dumpsters close to my new house. I was going to the dumpsters near my work...until I left that job in August (explaining why I didn't dumpster at all in August). 2: Leaving my job allowed for me to get food stamps again (I need the money for non-dumpster-able items like olive oil, etc, I just also started using it for everything else too)...now, I know this makes me a lazy dumpster diver and probably shows you that a big motivation for my dumpstering is saving money as opposed to saving the planet. Still, that motivation is there.
Bottom line is this: I have decent excuses for not dumpstering a whole lot lately. I have some friends who are showing me some new spots, soon, though...so hopefully I'll resume my normal dumpstering routine in no time. Since I got food stamps, I've been taking the leftover amount of funds I have in the account and have been buying dry or canned goods and have been donating them to a food shelter so they don't go to waste (shh, don't tell)! I think a good idea might be to start dumpstering again so that the amount of food I can donate increases (I've also been cooking for starving artist friends a lot lately, so that sort of counts as donating food to a worthy cause too).
July Bounty (really out of date, I know, but:)
7/24/12 – Food Lion
- Bag
of broccoli
- 2
pkgs cherry tomatoes
- 1
red bell pepper
- 1
loaf honey wheat bread
- 2
pkgs kiwis
7/26/12
Tried a new Trader Joe’s during the day –
nothing good this time.
7/29/12
Chamomile tea, morrocan mint tea left in a "free" box by co-workers.
BAINGAN BARTHA
I had gotten really tired of making my usual eggplant dishes: eggplant parmesan, ratatouille, baba ganoush...and then I dumpstered another eggplant. So, I tried going WAY outside my comfort zone to try an Indian dish out. I'm really unfamiliar with Indian cooking, so the picture looks pretty gross below. However, it still tasted pretty good, even if it was a little off from the baingan bartha I'm used to having at restaurants. Hopefully this is my first and worst foray into the land of Indian cuisine, and that practice will be on my side with this one.
Ingredients:
- A few cups of brown cooked rice to put the mixture over (pasta will suffice, but will be weirder)
- 1 small onion, chopped
- 1 tomato, chopped
- 1-4 jalapenos (depending on how you like your spiciness), chopped & seeded
- 3-4 chopped garlic cloves, minced
- 1-2 inches chopped ginger
- Olive oil
- Yellow curry powder - optional
- Coriander to taste
Step one: roast your eggplant. Here's a nice video with instructions here.
Step two: take the pulp and put it in a saucepan with about a tbsp of olive oil. Add the onions until they're soft, then the jalapenos, garlic, and ginger, then tomato. Keep at a medium or medium-low heat until you start to smell the aromas mixing together.
Step three: Add salt, coriander, and curry to taste.
Step four: Taste and adjust flavors until it tastes right, then serve!
Ingredients not dumpstered or donated: Spices, olive oil
BAINGAN BARTHA
I had gotten really tired of making my usual eggplant dishes: eggplant parmesan, ratatouille, baba ganoush...and then I dumpstered another eggplant. So, I tried going WAY outside my comfort zone to try an Indian dish out. I'm really unfamiliar with Indian cooking, so the picture looks pretty gross below. However, it still tasted pretty good, even if it was a little off from the baingan bartha I'm used to having at restaurants. Hopefully this is my first and worst foray into the land of Indian cuisine, and that practice will be on my side with this one.
Ingredients:
- A few cups of brown cooked rice to put the mixture over (pasta will suffice, but will be weirder)
- 1 small onion, chopped
- 1 tomato, chopped
- 1-4 jalapenos (depending on how you like your spiciness), chopped & seeded
- 3-4 chopped garlic cloves, minced
- 1-2 inches chopped ginger
- Olive oil
- Yellow curry powder - optional
- Coriander to taste
Step one: roast your eggplant. Here's a nice video with instructions here.
Step two: take the pulp and put it in a saucepan with about a tbsp of olive oil. Add the onions until they're soft, then the jalapenos, garlic, and ginger, then tomato. Keep at a medium or medium-low heat until you start to smell the aromas mixing together.
Step three: Add salt, coriander, and curry to taste.
Step four: Taste and adjust flavors until it tastes right, then serve!
Ingredients not dumpstered or donated: Spices, olive oil
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