I think every post I ever write unveils just how deep my frugality goes. Is frugality even a word? It is today. I'll make this one quick, because I now a ton of you are waiting for this cauliflower alfredo recipe. But I had to share this one to get to that one. You'll see why soon enough.
So, you know I'm always telling you to save all parts of your veggies. I love giving you all sorts of ways to use them, throwing very little away. I'm like the Native Americans ... only with veggies instead of buffalo. I can say that, being as I am part Native American. Maybe that's where I get this need to use every bit of everything? Any schnitzel, I specifically remember mentioning to keep a bag in your freezer in which you throw all your bits and pieces, day after day. Kind of like this.
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| My current stash of frozen bits |
If you forget me telling you that (or if I forgot to tell you that but think that I did), then here's what I mean. When you have bits of veggie stuff that you'd typically throw out or compost, toss it in a freezer bag instead. Here's some examples:
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| Cauliflower leaves? ... throw them in the bag. |
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| Onion skins? ... Yep, they are super full of nutrition and add a fab flavor to any veggie stock. |
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| Garlic skins? ... Just like onions, they are perfect for this! |
Don't forget to keep and freeze parsley/herb stems, carrot tips, etc! Once your bag is full, it might look a little like this.
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| Ready for stock! |
Now, toss all those frozen bits and pieces in a soup/stock pot. Cover it with filtered water. Bring it to a boil. Let simmer for a few hours. I like to add some salt and spices (salt, cayenne, herbs). Drain through a nut milk bag or just a colander. Now you have veggie stock for rice, soups, etc. I freeze in one cup portions in my deep freeze, so they are always measured and ready for any recipe! This comes in super handy ... like tonight when I made curry and needed some stock on-hand!
So, go make some stock so you can create this amazeballs alfredo I'm going to share with you.
Namasté!
Steph
