Unless you have been living under a rock, you know it is getting hard to go to the store these days. Between the long lines and empty shelves, we thought we would share some cooking tips to help you avoid lines and add flavor to your meals.
Do not waste Food!
Parts of your normal leftover food such as bones and skins can be used to make so much wonderfulness. Chicken, pork, and beef bones and skins can be used to make broths and stocks that you can use to flavor up dishes such as dumplings, stews, soups and more.
- Drippings from bacon should be saved and can be used from gravy to sauce and more.
- Citrus peels can be zested to add a dash of flavor to seasonings and more.
- Fruits that are going soft or overripen, such as apples and bananas can be made into chips by dehydrating in your oven.
- Banana peels can be slowly simmered in milk to infuse their flavor, great for puddings and deserts!
- Veggies like broccoli and cauliflower stems can be shredded to make slaws.
- Tops of root veggies like beets, carrots, and radishes can be cooked and eaten like kale or spinach.
- Cheese rinds are great to add to sauces or soups!
- Herb stems can be used in stocks, soups, and braises to infuse flavors!
- Stale bread is great to make croutons and bread crumbs!
- Corn cobbs are great to infuse a corn flavor in stocks and soups and stews!
I will be updating this article often, so be sure to bookmark this page and check back!