Save Money and Some Cholesterol, Uric Acid and Few Calories

Much of our food waste comes during preparation process. Carrots or ginger peel, tops and bottoms of zucchini, garlic and onion skins, parsley or coriander stems, and so on. So why throw all this and buy readymade soups, or cook with meat or chicken stock when you can make your own unique vegetable stock and use it to prepare soup, stews or rice?

The trick is to have as much vegetable leftovers as possible, every time you use any vegetable for cooking, place the leftovers in an airtight plastic bag and put them in the freezer. Once a month, take this bag out of the freezer and for every cup of vegetable and herb scraps, add two cups of water. Put the mixture on the stove; add 5-10 peppercorns, 2-3 bay leaves and salt to taste. Bring to boil, then lower the heat to the minimum and let it simmer for 2 to 6 hours depending on the quantity or until the stock is deeply colored and flavorful. An interesting idea to thicken the vegetable stock is by adding potato peels. Strain the solids through fine mesh sieve and discard them. Store the stock in an airtight container in the freezer until the next time you cook rice or make soup.

By following this, you will not only save money but save some cholesterol, uric acid and of course calories



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