frugality in the kitchen - Mothering Forums
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#1 of 28 Old 05-11-2010, 06:59 PM - Thread Starter
 
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I'm not sure if this would be better posted here or in one of the food forums, but it feels like a frugality issue first so I'll start with this. I'm really trying to reduce food waste. Some of it is a matter of being more mindful with what's in the fridge and cupboards, but I'm also catching myself throwing out parts of things that I suspect could be used if I was a little smarter. I've started making stock from vegetable ends, but that's a pretty obvious one. What about parmesan cheese rinds? Or broccoli stems? Any tips for these two? Are there any other things you used to toss but now make better use of?
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#2 of 28 Old 05-11-2010, 07:10 PM
 
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Parmesan rinds give an amazing flavor to pasta sauce. Just leave it in while it cooks for a while.
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#3 of 28 Old 05-11-2010, 07:31 PM
 
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Parmesan rinds are amazing when making chicken stock or soup, just boil them along with everything else... Such yummy flavour. Broccoli stems can be used to make cream of broccoli soup, like use one full head of broccoli and one stem. Purred with a little cream. Mmm.

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#4 of 28 Old 05-11-2010, 08:00 PM
 
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Broccoli stems can be grated to make a cole slaw.

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#5 of 28 Old 05-11-2010, 08:00 PM
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For the broccoli stems, I just slice them thinly and add to stir fry.

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#6 of 28 Old 05-12-2010, 12:37 PM
 
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I always serve the stems with the rest of the broccoli. If I'm roasting or grilling, I cut the florets so that they each have a piece of the stem. If I'm steaming, I cut the small florets, then peel and cut the stem into chunks, and just treat them like the rest of the broccoli. The peel comes right off in strips if you get ahold of it - you don't need a peeler or anything.

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#7 of 28 Old 05-12-2010, 01:15 PM
 
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I make bone broth with the thick broccoli stalks. I also make broccoli cheese soup with that part. Cook a little longer and puree it. Yum!

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#8 of 28 Old 05-12-2010, 10:14 PM
 
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I just found out recently that some people don't eat broccoli stems lol...I always thought that people just peeled it, sliced it and steamed it along with the florets. That's what my mom always did, that's what I do now .

If there's even a spoonful of leftover veggies, I throw it in a freezer container and the next time I make soup I throw whatever is in that container in the pot.

Any bits of leftover mashed potato goes into a different freezer container, and when that's full I make lazy perogie casserole. My mom would have made perogies, but I'm lazy .

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#9 of 28 Old 05-13-2010, 10:39 AM
 
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Any bits of leftover mashed potato goes into a different freezer container, and when that's full I make lazy perogie casserole. My mom would have made perogies, but I'm lazy .
Recipe please?

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#10 of 28 Old 05-13-2010, 12:21 PM
 
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Recipe please?

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#11 of 28 Old 05-13-2010, 01:23 PM
 
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What's a perogie?
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#12 of 28 Old 05-13-2010, 02:53 PM
 
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What's a perogie?
Dough stuffed with mashed potato. Sometimes with onion cheese or bacon

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#13 of 28 Old 05-13-2010, 05:55 PM
 
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My dc like to eat broccoli raw and I save the stems for stir fry.

I save ALL lemon/orange/lime peels for zest. I even have my MIL after she peels her morning orange to freeze the zest for me to add to stirfries/muffins ect

Bread ends get frozen for crutons/bread crumbs

Green stalks(like kale) get saved and chopped finely for soup

Mashed potatoes get saved for veggie shepards pie

I make veggie pot pie out of vegan cream soups that aren't very brothy by the end

Leftover noodles/rice/beans/veg/tomato sauce/gets thrown into soup once a week

Leftover breakfast potatoes gets turned into potato chickpea curry

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#14 of 28 Old 05-13-2010, 07:09 PM
 
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Another cheese one: if you find cheese that's a bit dried out, add it to cheese sauce. *really* dried out, it won't melt, but maybe could be used in stock ala PP with Parm. rinds?

Leftover fruits or veggies can go into muffins - sweet or savory. Or omelettes.

Potato water oand/or whey goes into bread.

Save veggie water for soups/broths.
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#15 of 28 Old 05-17-2010, 08:34 AM
 
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Broccoli stems are the yummiest part! They are very sweet. I don't think I've ever peeled a broccoli stem either.. why do you need to do that?
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#16 of 28 Old 05-19-2010, 04:48 PM - Thread Starter
 
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Yay. Thanks for all the ideas.
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#17 of 28 Old 05-20-2010, 08:46 PM
 
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you can also save apple cores and bits of fruit and cook down for fruit syrup.
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#18 of 28 Old 05-24-2010, 03:00 AM
 
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you can also save apple cores and bits of fruit and cook down for fruit syrup.
how do you do this? can you use berries?
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#19 of 28 Old 05-24-2010, 01:25 PM
 
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What's a perogie?
Heavenly comfort food.

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you can also save apple cores and bits of fruit and cook down for fruit syrup.
What would you use that for? I've never made a fruit syrup. LOL, the only thing that comes to mind is that gross fake strawberry syrup that's like...for milk or dessert topping. :Puke

I've used left over apple slices to make apple crisp for dessert. Not slices that have been eaten from of course, but if there are any left over that need to be used up they'll be turned into dessert for that night. I'm sure that would work for lots of fruits and berries.

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#20 of 28 Old 05-24-2010, 03:29 PM
 
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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

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#21 of 28 Old 05-24-2010, 04:13 PM
 
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#22 of 28 Old 05-24-2010, 05:18 PM
 
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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!

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#23 of 28 Old 05-24-2010, 08:55 PM
 
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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

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#24 of 28 Old 05-24-2010, 10:46 PM
 
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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!
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#25 of 28 Old 05-24-2010, 10:52 PM
 
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I dice the broccoli stems to bulk out diced potato, especially in a soup.
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#26 of 28 Old 06-01-2010, 01:49 PM
 
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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).

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#27 of 28 Old 06-01-2010, 01:54 PM
 
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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
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#28 of 28 Old 06-01-2010, 03:42 PM
 
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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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