Love food hate Waste Part two for 2018 :)

YorksLass

Mummy2cheekymonkeys wrote: »

I'm absolutely fuming though as j made a load of the duck wraps and some sausage rolls which I took round my parents last night for their boxing day buffet and the whole lot got wasted. No one could be bothered to try them and they had been left out too long to chance keeping them ��

That's such a shame when you went to the time and trouble of making them. Maybe don't bother next year. Or keep them for yourself!

lil_me wrote: »

Added reduce waste to my to do list for 2019 so I'm in, might not comment a lot but need inspiration.

Stick with us, there's inspiration a-plenty here!

We had roast pork for Xmas and that's now been dispensed with. Some eaten, some slices frozen in gravy, some chunked up ready for mincing to make a pork & pepper loaf tomorrow and some thin slices ready-cut for a sweet & sour stir-fry on Monday.

DS & DDiL brought us some cooked slices of roast beef, some of which we've eaten and the rest is in the freezer - I'll probably use it for a curry.

Today I've sorted through the veg in the fridge and taken out the bits that need using up, so we now have 4 portions of veg soup for lunches. Cheap as chips, tasty, nutritious and, best of all, no waste. I've also got some ys leeks that are earmarked for leek & potato soup.

I love this Crimbo Limbo period as it gives me a chance to plan how to use up what we already have. No shopping at all this week so won't be spending any of this week's cash. :j

The last few days have been very meat-heavy so tonight we're having a salad for a change. I had to buy a bag of mixed salad leaves (not something I normally do) as there wasn't a lettuce to be had on the sm shelves but it's not a big bag so won't get wasted. I also got a tub of ys coleslaw for 19p; whatever salad/coleslaw we don't have tonight will go with the last few snacky bits left in the fridge for a light lunch.

[Deleted User]

Good morning chums popped in to wish you all a very Happy New Year and this is a great time to use up odds and ends

I am in transit between both my DDs houses and had to nip in with lots of left over bits from youngest DDs house.

I did a tiny shop for fresh fruit and veg and essential bits for my fridge as it was empty so with this plus the leftovers I have enough for at least 10-12 days so no more going near a shop for me at least. I know I shall have even more leftovers tomorrow from my eldest DDs as I am a going there tonight.

Lunch today will be a couple of sausages plus some left over mash from stuff I brought home, and carrots and brussels (also left overs ) a mince pie for pud (another left over ) and this afternoon perhaps a couple of clementines (you've guessed it more leftovers ) But nothing has been binned and it will all get used up.

plenty of cheap veg in the supermarkets at the moment so I have loaded up with lettuce tomatoes,cucumber, spuds brussels,celery,large cauliflower a sweetheart lettuce, some red onions and mushrooms with what I have in the cupboards I have more than enough for at least ,probably maybe even a fortnight Spent in total £10.18 and that included eggs and UHT milk so I am Ok if the weather turns nasty with snow

great to see new folk joining in the LFHW campaign, its two fold really saving food going into landfill, and saving cash which stays in your pocket :) win-win I think

Cheers chums

JackieO xx

SarahC74

Hi all, sorry, I've been lurking for a while but now need to pick your brains if that's ok? I'm going to cook a chicken in the slow cooker today for the first time, which I think I'm all done about. But I want to make use of the carcass afterwards for soup. Ive seen how to do this if you roast the chicken, is it different if the chicken is slow cooked? Are the bones too soft already? Sorry for what is probably a really naive question!

pamsdish

SarahC74 wrote: »

Hi all, sorry, I've been lurking for a while but now need to pick your brains if that's ok? I'm going to cook a chicken in the slow cooker today for the first time, which I think I'm all done about. But I want to make use of the carcass afterwards for soup. Ive seen how to do this if you roast the chicken, is it different if the chicken is slow cooked? Are the bones too soft already? Sorry for what is probably a really naive question!

You will have loads of juice in slow cooker after you remove the chicken, this is a very good stock, if you left it to cool it would turn jelly like, add whatever veg you like to this you can add some more water too.

Living_proof

pamsdish wrote: »

You will have loads of juice in slow cooker after you remove the chicken, this is a very good stock, if you left it to cool it would turn jelly like, add whatever veg you like to this you can add some more water too.

If you chop up a couple of carrots and an onion or two (skin on for deeper colour) and plonk the chicken on top with literally an eighth of an inch of water in the bottom of the slow cooker you will find there will be plenty of fluid to get your stock going after you take the chicken out. The biggest mistake people seem to make is adding way too much water and then they moan that everything tastes the same! I also stick half a lemon in the chest cavity with a couple of bay leaves for a bit of extra flavour and I believe the lemon extracts more nutrition from the bones.

joedenise

Agree with Living Proof. I don't actually use any water when I slow cook a chicken, just put some onions & carrots in the bottom to stand the chicken on.

If I haven't got any veg handy then I use 4 balls of foil in the bottom to stand the chicken on.

Just be aware that the skin will be inedible as it won't brown & crisp and looks pretty horrible! Great if you're on a diet as the skin is high calorie!

Denise

SarahC74

Thank you so much Pamsdish, Living Proof and Joedenise. I ended up or far too long to be able to slow cook the chicken today, but I'll be doing it with your suggestions tomorrow. Thank you!

jackieblack

I have a ‘fail’ to confess

Several pots of yogurts brought, because they were on offer and had a long ‘Use by’ date on, about 10 days before Christmas but hidden up the back of the fridge shelf, behind other stuff with shorter dates - completely forgotten about and now need to be binned

I hate wasting food, and this happens very rarely with me, but I’m pretty annoyed with myself
If it was most other things I’d risk it - I’m not a slave to dates, but I don’t fancy it with these

thriftwizard

You can still make a stock from the chicken carcass, SarahC74; when you've stripped the bones, just add water to cover the carcass, any leftover skin, onion, and any "bendy" veg that needs using up like carrots, parsnip, leek & celery, plus plenty of salt, pepper, herbs etc. if you like them. I often add a shake of seaweed/"sea vegetable" too. Then slow-cook for at least 4 hours; if it totally disintegrates when you strain it, it's probably best to discard all the solid remains as some of those bones are very tiny & will slip through colander holes, for example. But the remaining stock is very good, and full of flavour; makes a great chicken noodle soup.

Starting the year as I mean to go on - 3 "leftovers" pies and a small quiche made tonight, to use up the last scraps of turkey, ham and beef from various festive meals, served with stir-fried veg, the last few leaves of which will be going out to the chickens tomorrow as they've now gone beyond sensible-to-use-up. The household has dwindled back down to the default 2 omnivores & 2 pescatarians for the foreseeable future, and lovely though it was to have them all gathered under our roof again, I'm breathing a sigh of relief as I can plan to use resources sensibly again and not worry about who likes (or will eat) what!

ETA: another good stock can be made from sweetcorn cobs (the actual fibrous centre bits) in the same way. There's lots of taste & goodness left in the bits that people often throw away...

pamsdish

While passing on tips for using up the bits usually thrown, all stalks are edible, broccoli, cauli, parsley etc, even the thick stalks from cabbage, chopped small, they all taste the same as the item.