The moment I started this blog, friend and family started sending me videos, recipes, and articles with food-related ideas to inspire me. One idea I keep seeing over and over again is how to make vegetable broth out of scraps. (Think onions skins, carrot heads, celery leaves, things like that.)
Obviously, that idea is a home run for No Scrap Left Behind. To think that I could turn garbage into something useful and delicious...brilliant!
At least, it sounded brilliant.
The video I saw told me to use onion, carrot, celery, garlic, parsley, mushrooms, and potato peels.
Do you have potatoes and onions that need to be eaten up? Maybe they're getting soft, or they have mushy parts, or they've sprouted arms and legs?
You’re in luck, because I have a recipe that calls for potatoes and onions… and that’s it.
It sounds crazy, but it’s a Julia Child recipe, and everything she touches turns to gold. If you don't trust me, trust Julia.
Did you ever read Julie and Julia? It’s about a blogger who made everything in Julia Child’s cookbook in one year. This potato soup recipe is The One that inspired her to start the blog.
This recipe would be a fun Easter tradition!
Lots of recipes call for only one or two carrots - chicken pot pie, chicken noodle soup, casseroles - but stores don't let you buy only one carrot, do they? Most grocery stores sell 1lb, 2lb, 5lb, and 10lb bags.
I used to only cook with baby carrots for that very reason. I figured we could snack on whatever we didnât cook, since weâre all too spoiled to snack on regular carrots. But baby carrots cost more, and they can still go bad if you donât snack on them.
One thing that made me sad about the turkey carcass soup recipe was that I could only make it once a year. Then, I got a free rotisserie chicken at Sam’s club and was once again presented with a bird carcass. Lucky! We’ll have to eat rotisserie chicken more often so I can make more soups.
When I searched Pinterest for a carcass soup recipe, I kept running into recipes for stock. “Stock” is basically broth with herbs and vegetables that you remove after it’s done cooking. You can use the stock as a base for soups, or you can eat it as it is.*
I had already made carcass soup, so now I was going to give stock a try.
My quest to end food waste began with a Facebook photo.
Shortly after Thanksgiving, a friend of mine posted that she was making Turkey Carcass Soup. The name sounds overly morbid to me – I dislike the idea of eating “carcass”, even though I do it every day – but I loved the concept of using something I was going to throw away. That’s almost like free food.
After she and her family picked off and ate as much turkey meat as they could, she put all the bones in a pot of water and boiled it until all the meat fell off (about four hours). Then she added vegetables and a carbohydrate, and voila!