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frugality in the kitchen - Page 2

post #21 of 28
post #22 of 28
Quote:
Originally Posted by caiesmommy View Post
I've made apple peel jelly out of cores and peels. Dc dont like apple sauce with the peels, its a color thing I think..so I have to peel the apples for apple sauce, then I make jelly out of the peels and cores as xmas gifts
Please share your recipe!
post #23 of 28
This is the recipe I started with

http://www.recipelink.com/mf/20/7379

BUT I did not use 7 cups of sugar!! I think I used 5 cups of sugar and it was still too sweet for my liking BUT everyone loved it at xmas And I added cin. sticks.


This morning I used leftover grilled potatoes, for breakfast potatoes and leftover grilled eggplant, zukes, and portabello mushrooms turned into a pasta dish for dinner.
Leftover scrambled eggs from breakfast today will be a fried rice lunch tom. w some leftover rice I have in the fridge
post #24 of 28
You can save veggie scraps or meat/chicken scraps in a container in the freezer and use them to make stock. Some people even save potato and carrot peelings - I personally don't because I don't consistently buy organic. But ends of onions, wilty celery, droopy veggies - anything that's not moldy or gross in some way can have a use!
post #25 of 28
I dice the broccoli stems to bulk out diced potato, especially in a soup.
post #26 of 28

Fruit syrup

I make fruit syrup for our pancakes since anything in the store usually has HFCS. It's super easy.

Make a simple syrup using 1 cup sugar + 1 cup water. Add 1 T. arrowroot powder or corn starch. Whisk and boil for 5 minutes until thickened. Add 1 quart of frozen berries (we pick our own and freeze). Boil down for about 10 minutes, stirring occasionally to make sure it doesn't boil over.

Cool then strain the syrup if desired. I use a food mill b/c the kids don't like the seeds. A cheesecloth would work well, too (though messy).

Laurel
post #27 of 28

fruit syrup

We use maple syrup on our pancakes (no HFCS in that), but fruit syrup (and homemade jam) is GREAT:
  • mix into plain yogurt
  • add to plain seltzer for a fizzy fruit drink
  • add to homemade vinaigrette
post #28 of 28
leftover meat (bacon, ham, sausage), leftover veg (spinach, greens, broc, peppers, etc), leftover dairy (ricotta, cottage chz, yog, buttermilk, ched, swiss)...whatever-mix with egg, salt and pepper for a quiche-I usually keep either pie crust, phyllo or puff pastry in the freezer for this but not necessary.
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