Use it up! Don't throw it in the bin!

loren83

I use peeled carrot skins (cleaned) with the chicken carass and other wilting veg to make stock for soup. Scotch broth is my favorite, it's in my blood!! (scotish on my mothers side, greek on my fathers, weird combination!)

I havent tried it yet but I found on this board that you could use potato skins for crispy style things, sometimes I just cut up the tatties eally thin for this but the skins sound yummy and much more OS.

I'm an artist so I have loads of paint to clean up so use loads of rags made up of worn out knickers and torn up clothes.

Is this just leftover food? otherwise I've got loads of things I can add!

squeaky

I often end up making a veggie soup using up the remainders of my veg box before the next one arrives. Not all of them are great successes.

In that case I'll whizz them thoroughly and will later add, for example, a beef stock cube or two and some mince so that what I get is a nice mince in gravy. Works for me... honest

catznine

loren83 wrote:

Is this just leftover food? otherwise I've got loads of things I can add!

Not just food! Please let us know what else you do! :T

DawnW

All bones and scraps from any sort of meat go into the slow cooker overnight (with just enough water to cover), for stock, which can then be used straight away for soups, casseroles, pasta sauces, shepherds pie, gravy etc, or frozen for later. If there aren't enough bones from one meal/joint to fill the slow cooker, I just freeze them until I get enough of the same kind (chicken, lamb, game etc) and then proceed as before. As well as the stock, there are often scraps of meat that can be picked off the bones for the dogs and cats, which they love instead of their normal tinned food.

newlywed

No-one seems to want the end slice of the wholemeal bread in our house so I freeze them all and when there's a load, I'll make a bread pudding - yum!!

Made chicken noodle soup using the roast chicken carcass last week. It was much more filling than I expected and tasted yum.

Any left overs gets eaten for lunch or else frozen and added to at a later date (eg turkey curry left over in freezer will add potato and veg into the curry and heat it up for tea on Sunday).

Now that I cook from scratch 90% of the time, I'm not about to waste food that I've put all that effort into so will use it up!! When I used more jars of ready made sauce etc I'd not think so much about chucking it in the bin!!

Lizzieanne

Penelope_Penguin wrote:

Nothing today, but last week a couple of soft bananas made a batch of delicious choc chip muffins. I've tried to use them in banana loaf, but have never had success.

Penny. x

I have a great banana bread recipe!

75g/2oz dried apricots (the soft, sqidgy ones)
75g/2oz sultanas
Zest of 1 lemon
100g/3.5oz unsalted butter - soft, but not melted
125g/4.5oz caster sugar
2 large eggs
3 large ripe bananas
200g/7oz self raising flour

Preheat the oven to 160 degrees/gas 3.
Line a 13x23x7cm loaf tin (5x9x3") with greaseproof paper. Chop up the apricots so the pieces are roughly the same size as the sultanas. grate the zest of the lemon.
Cream the butter and sugar until blended. Break in an egg and beat into the mix, then do the same with the othe egg.
Add the dried fruit and lemon zest and mix well.
Mash the bananas on a plate with a fork then stir them into the mixture.
Carefully fold in the flour until well combined.
Pour the mixture into the tin and level the top.
Bake in the oven for about an hour but check after 50 minutes.
Leave the cake to cool in it's tin for about15-20 minutes then turn out onto a wire rack.

This is good to eat warm, but even better when it's left for a few days!

I make it in my food mixer (an ancient Kenwood Chef from the 1970s that used to belong to my Mum!)

And, in the spirit of this thread, I put the unused juice from the zested lemon into ice cube trays and freeze to use in other recipes.

Lizzieanne

DawnW wrote:

All bones and scraps from any sort of meat go into the slow cooker overnight (with just enough water to cover), for stock, which can then be used straight away for soups, casseroles, pasta sauces, shepherds pie, gravy etc, or frozen for later. If there aren't enough bones from one meal/joint to fill the slow cooker, I just freeze them until I get enough of the same kind (chicken, lamb, game etc) and then proceed as before. As well as the stock, there are often scraps of meat that can be picked off the bones for the dogs and cats, which they love instead of their normal tinned food.

I make my own stock and use my slow cooker an awful lot...but I've never thought of making stock overnight in the slow cooker! Doh!

Thanks :T

Aril

Over the last fortnight I've made the remains of a SC recipe into bottom of the fridge soup. I turned loads of carrots into carrot and coriander soup as had the latter frozen, we cut spare pitta breads into strips and fried them [tip from the New England Cookery Book] and we're going to turn the frozen lamb from the roast into rissoles [so OH tells me!!] On one of my early attempts at flapjacks they all crumbled in the tray...I bashed them up even more and turned them into cereal.
Aril

culpepper

If you grow your own , keep all egg shells.Let them air dry then
Grind them down into powder to Lime the soil before Brassicas or
Crush them up with a potato masher for sprinkling between plants to deter slugs.

Shortie

I mainly manage to reuse my roasts....

Chicken left over gets stripped off the bone and meat goes into freezer portions for curries, stir fry, pasta... the gristle and fat etc goes into my cats' food bowls.

The chicken carass gets boiled for soup base and when the stock is made I use it to simmer the peelings from my roast dinner veg (although I add in an onion or two to the whole thing which isn't recycling of course :rotfl: )

If we have lamb we use the meat in pies or pasta