18 September 2015

cleaning out the peanut butter container and other adventures in using food scraps

Sorry for the long title--I think I just had a grad school flashback. Perhaps this will one day become a dissertation (I'll only have to add fifteen more words to make it an academically worthy title!), but for now it's a list of easy stuff to do with those last little bits of things that seem a shame to throw away.

leftover peanut butter +
soy sauce
hot sauce
rice vinegar
= salad dressing, marinade, dip, soba noodle sauce...

Pour all ingredients to taste directly into the offending peanut butter jar with sickly remains clinging to the sides.  Shake vigorously and pour.

vegetable scraps (tossed into a container and kept in the freezer until ready)
= broth

Simmer scraps in salted water until flavorful, which can take up to an hour depending on how many and what kind of scraps you have.  Strain and make your soup. Every time I make a salad, I add the scraps to the freezer container, and eventually I have enough to make a broth.

apple peels+
3-4 C water
1/2 tsp. cinnamon (or 1 cinnamon stick)
1 T honey
1 T lemon juice

Place about 6 full apple peels in a sauce pan and cover with water and lemon juice and cinnamon. Boil about 10 minutes, then strain.  Add the honey to taste and serve.

broccoli stems become pickles in this genius recipe from Purple Kale Kitchen Works.

bread crusts+
food processor
= breadcrumbs (keep in freezer if not used quickly)

stale bread+
olive oil
dried herbs
= croutons
Allow to dry out thoroughly, chop into small pieces and coat with oil, salt, and herbs.  Toast in the oven at 350F, turning once, until golden.