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Homemade Stock – a great way to limit waste and save money

What do you do with your onion skins and tomato cores? I hate to throw away anything that can still be used and vegetable waste is no exception. I save all the little odds and ends. Here are a few example of what I save, but this is by no means an exhaustive list:

parsley stems

garlic skins

horseradish peels

celery ends

carrot peels

potato peels

ginger peels

onion skins

tomato cores

broccoli stems

rosemary stems

hot pepper seeds and membrane

 

So what do I do with them? I keep them in the freezer until I am ready for them. Most everything goes into one seal-able container. There are a few things that are in need of separate containment, such as ginger peels and hot pepper seeds.

I wait until I have enough saved up for a large pot of stock. Either vegetable stock or I add meat. I put the vegetable matter into a large stock pot, cover it with clean, filtered water. Then I boil it for several hours and strain it. There you have it, cheap yet delicious veggie stock made from kitchen scraps.

The hot pepper seeds are great for whenever you want to add a little heat. Spicy soups, chili, and southwestern burgers come to mind. The ginger skins are wonderful boiled into (then strained) any stock destined for an Asian type application. I also like using them to make ginger tea.

Use your imagination and try to find ways to cut down on kitchen waste. The average American wastes more food than less fortunate people in third world countries have to eat. Be smart with your food and appreciate every bit of it.

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Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.