Serves ~12
Ingredients:
Method:
I’ve been working in professional kitchens for 25+ years
In that time, I’ve learned a lot about food waste and how to avoid it. The restaurant industry is a nickel and dime business. The cost of waste adds up quickly. We try to do whatever we can to save costs, but not only that, to save food. There are millions, if not billions of people in the world who don’t have enough to eat and it’s reckless, irresponsible, and just downright mean, to throw away food.
I’ve put together a quick post here on some simple ways to re-purpose scraps and food that might not be super fresh, but still good. Also some items you might not have thought were usable at all!
1. Save bones for chicken, beef, or fish stock
2. Bake carrot peels into chips, or make carrot pesto
3. Freeze veg scraps for veggie broth or stock
4. Cook spinach (link to spinach w/ lemon and garlic recipe, posts on 11/30)
5. Composting/Fertilizer
6. Natural Dyes for Easter eggs
7. Turn leftovers into a new meal (tacos, stir fry, casseroles, chicken salad, soup)
8. Save old bread for croutons or breadcrumbs – old flat breads such as pita or tortillas can be baked, fried, or air fried, into chips
9. Turn leftover rice into fried rice
10. Turn overripe brown avocado into flourless and fudgy avocado brownies
Remember, when you cook from scratch you know exactly what is going into your body. Have a happy and healthful life!
Avocado stars as the fat substitute for butter is this delicious fudgy brownie! This is also a great way to use up overripe avocados that have begun to oxidize and turn brown. A hint of avocado flavor can be detected. If you want to hide it even more try adding in a 1/4 cup maple syrup or a few tablespoons of molasses.
Ingredients:
Method:
Light, delicate, and healthy, this simple spinach dish can accompany so many things. It goes especially well with fish. It can also be tossed in with pasta.
Yields ~ 1 serving, or 2 small servings
Ingredients:
Method:
This carrot pesto is a great way to use carrot peels so they’re not wasted!
Recipe yields about 1 1/3 – 1 1/2 cups.
Ingredients:
Method:
Making your own chicken stock or broth at home is easy and is a great way to use the bones instead of throwing them away.
When I buy chicken I usually get the dark meat quarters which is the leg and thigh still attached. Dark meat is cheaper than breasts, and more flavorful.
Then I cut the bone off of the end of the thigh opposite the leg, then separate the leg and thigh. I also take off any extra skin hanging off the side.
I take a few of the thighs and remove the skin completely and take out the bone. Then I freeze all the chicken in meal sized portions to pull out as needed.
After that, I put all the bones and leftover skin into a stock pot. I put the skin in with it because later when it cools, it’s easier to peel it off the top.
Next, I add some aromatic veggies like celery, onions, and smashed garlic cloves. For a darker, richer stock roast the bones first and also add carrots. It’s not necessary to peel the onions or garlic. They will be strained out, and the nutrients from the skins will be in the stock. If you wash your carrots well you don’t need to peel them either.
Also throw in some black peppercorns, bay leaves, and whole sprigs of thyme.
Then, fill the pot with cold water. You want to start with cold water because sstarting with hot water draws out more impurities and clouds the stock. I know some chefs that even start their stocks with straight ice.
Turn on the heat and let it ride for an hour or two. I like to get it almost to a boil then cut back the heat and let it simmer, never letting it come to a full boil.
Next, strain it into another pot.
From here you have a couple of options..
You can cool it now and then skim the fat off the top, and use it, or you can reduce it even more for a thicker, more gelatinous stock. Either option is good, it just depends on how thick you want it to be. Since I’m going to be using it for stew, I’m going to reduce it some more.
After it cools, the fat comes right off!
What your left with is a luxurious flavorful liquid that can be used as a soup base, in velouté, substituted for water when making rice, and much more!
I don’t add salt to my stocks. I save that for when I make the actual dish. Many of the store bought broths and stocks have salt in them. I prefer to make my own so I have complete control over what goes in.
With store bought stocks you also never know for sure the quality of the ingredients. The best stocks use high quality items and the only way to know for sure is to make it yourself!
It is time consuming, but luckily it freezes well so you can make a big batch and freeze it in smaller portions. This way you can just pull out a little at a time as needed.
Next time you feel like homemade chicken noodle soup, you’re ready to go!
Broth is even easier because you don’t use bones, just the meat and veggies. This is an even quicker and simpler way to make your soup base, although it won’t be as thick and full bodied. It will still be delicious!
For chicken broth, just throw some skinless boneless chicken, onions, celery, smashed garlic cloves, bay leaves, and a sprig of thyme into a pot, cover with cold water, and bring to a simmer. Simmer about an hour or so. Strain out the broth, and use the chicken for chicken salad, or whatever you’d like!
Enjoy!
Here’s an easy, healthy, and delicious way to enjoy apples! (As if they weren’t delicious and enjoyable on their own..)
Ingredients:
Method:
This bowl of goodness is packed with Omega 3’s, low fat protein, fiber, B vitamins, Iron, Folate, Potassium, Magnesium, Phytonutrients, Vitamin E, Selenium, Calcium, CoQ 10, Lutein, Zeaxanthan, Beta-corotene, Vitamin C, and much more!
Ingredients:
Method:
**This can be a soup too, just add more veggie broth, and maybe substitute scallops for the tuna! You could even whisk up an egg and drizzle it in while the soup is simmering.
There’s no real set recipe here as far as quantities go, or ingredients, but making your own veggie broth at home is easy and it lets you control the quality of ingredients as well as salt content.
Why buy it, when you can make it?
Use your veggie broth in homemade soups and sauces. I even use it instead of water to cook beans, rice, and quinoa for another layer of flavor!
Usual Ingredients:
Method:
**Tip: Don’t include salt. You will more than likely be adding to salt to whatever dish you are using your homemade veggie broth in. No need to add it twice!
**Side note: There are many opinions on making stocks and broths. Some people peel the carrots and onions, and trim the leaves off the celery because they think it turns it bitter. Some people don’t. It is entirely up to you. There are no rules!
**I save my veggie scraps in a bag in the freezer when I cook and throw them in as well when I make broth. Also, you are not limited to the ingredients listed above. Try adding mushrooms, peppers, etc. into your broth. If you’re going for a particular color though, keep than in mind when adding your ingredients.
**This recipe freezes well. Make a big batch and portion in in smaller amounts to freeze. Then just pull some out as you need it.
Ingredients:
Method:
**If you zest the lemon before squeezing it you could sprinkle that over top too!
The New Super You 
You must be logged in to post a comment.