BrokeAss Gourmet

BrokeAss Gourmet

Today's Reuse Roundup post comes from Audrey Dang of Nashville, TN.

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Audrey says:

Since I share a refrigerator with roommates, it is especially easy for me to forget about ingredients long enough for them to spoil.  To help me remember and encourage me to plan meals, I keep a list of perishable food on my computer desktop. Then, I plan my next meal based on the ingredients or few on my list that are closest to spoiling.  

Right now, the list has avocado, red bell pepper, celery, and sweet potatoes.  I'm thinking about making an egg frittata topped with avocado, your sweet potato and black bean tacos, or potato soup.  If I have multiple ingredients that need to be used up, I do an internet or Pinterest search with the names of the ingredients and the word "recipe" to see if there is a dish that can combine them all.    

 

Today's Reuse Roundup post comes from Kate O'Neill of Toronto, Ontario.

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Kate says:

There always seems to be the tail end of something green in my fridge, not enough for a full side dish but to much for the green bin.

I use up the ends of salad lettuce, spinach and other greens in my pasta. About three minutes before the pasta has finished cooking I toss any leftover veggies (cut to the same size for even cooking) into the boiling pasta water. Over the years I have added all types of lettuce, all leafy greens, any colour of pepper, diced carrots, you name it, you can put it in. Think of it as a quick blanche.

Drain with the pasta, toss in the sauce, sprinkle the cheese and enjoy!

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Today's Reuse Roundup post comes from Lesa Roemke of Kenosha, WI.

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Lesa says:

My tip for minimizing waste in the kitchen is to keep track of leftovers. First of all, since I know that my family is not good at eating leftovers, I try to cook in such a way that I don't end up with any.

But if I do have some leftovers, I write them down on a small dry-erase board on the fridge, along with the date. Then when we are wondering what to have for lunch, we can easily see what leftovers are available. Including the date makes sure we eat them in a timely manner. I started doing this a month or so ago and it has really helped cut down on the amount of leftovers I have to throw out.

Today's Reuse Roundup post comes from Stephanie Hodges of Seattle, WA.

I hope her tips inspire you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Stephanie says:

Your Reuse Roundup segment on the site got me thinking of things I do to minimize waste. While I've never made my own broth/stock, I usually end up with a handful of vegetable remnants that could probably be put to better use.

Here are a few small things I do to get the most out of my food and eliminate waste:

Hard boiling eggs. I've learned that eggs can last well past the date stamped on the carton and not only that, older eggs are easier to peel when hard boiled. Clearly my roommate and I are fans of this method!

Freezing bananas and other fruits. I absolutely love smoothies... especially when they are cold and thick! If I have bananas, strawberries, pineapple, etc. that are nearing their last leg, I'll chop them up and store them in the freezer for my smoothies. The same goes with fresh juice--last year I got a juicer as a gift and if my fruits and veggies get wilty and sad-looking, I know it's time to juice.

Getting every last bit of peanut butter out of that darn jar. I'm sure we've all experienced the sad end to a jar of peanut butter or almond butter, when the only goodness left is coated on the sides and in the bottom ridges of the jar. I learned this trick on the blog Kath Eats Real Food (www.kerf.com).-- she'll cook a batch of oatmeal and put it directly into the jar! The heat helps melt the nut butter into the oatmeal. You can also use it for overnight oats. And if that weren't enough, most of those jars are reusable too! Store nuts, granola, fresh juice, even vegetable sticks for an on-the-go snack.

Brussels sprouts chips. I love brussels sprouts, but when prepping them I always end up with handfuls of the outer leaves that fall off in the process. Solution: make chips! --Make stale bread or old tortillas into homemade croutons and chips

I don't have a garbage disposal, but whenever I visit my family members that have one, I make sure to throw unusable scraps in there. The rinds from citrus fruit are the best because they make the kitchen smell fresh!

This article on keeping produce fresh and this chart on the shelf life of food are super helpful and can be posted near the fridge as a reminder.

Today's Reuse Roundup post comes from Rachel Ray of Palo Alto, CA (no, not that Rachael Ray).

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Rachel says:

How often do you throw away the soft outer layers of an onion? The ends of celery stalks? Bits of veggies that are still good, but not good enough to add to a meal?

Next time you're chopping veggies, add the odds and ends to a freezer bag. Make sure the bits are clean and not rotten. This bag will become your "Broth Bag" to take out of the freezer whenever you want to make some veggie broth.

Suggestions of things to add to your broth bag:

  • onions
  • celery
  • carrots
  • kale
  • chard
  • bell peppers
  • parsnips
  • potatoes 

 

Once the bag is full, you can put it all in a stock pot, add water, salt, pepper, and any herbs you like, and reduce to broth. Add to rice, beans, or make it into your favorite soup.

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