Folks, here's a lil something I invented at home.
It's EASY and CHEAP if you do a lot of your own cooking.
I take 1-2 gallon freezer bags and fill em with leftover veggies, The ends you cut off of Celery bunches, cores from cabbage - head lettuce, leaves you peel off cabbage and lettuce heads, herb stems, the tops - bottoms - and the skin side of onions I use, if I scrape carrots I use those, tops and bottoms of carrots, roots and greens from green onions, etc. etc.
Or ANYTHING that's about to go bad veggie, herb, spice wise.
LOTS OF GARLIC. Any Fresh Herbs on hand. I like Rosemary.
Now were talking stuff you would normally dispose of and throw away.
You put this stuff in a LARGE pot, fill it with water, season with S&P, perhaps add Onion and Garlic powder, depending on your taste and the particular batch. Bring it to a boil then SIMMER for 3-4 hours. Strain out all the "chunks" and it's good to go.
USE IMMEDIATELY or let it cool properly in fridge for the next day OR put into silicone muffin pans to make "one cup" easy additions to add to rice, foods etc. (of course you freeze em into pucks and then put into freezer bags) You get the idea.
THIS NEVER COMES OUT THE SAME, but it's GREAT.
I FORGOT to mention Beer Can Chicken Bones, Turkey Bones, Rib Bones - if you pull em out and don't scarffel all over em, etc. NICE FLAVOR.
Makes GREAT Stock/Base for homemade soups.
Feel free to ask questions.
I may have made a more detailed description in my Recipe File on my 'puter.
EASY, CHEAP, GREAT, and WORTH it.
SKOL
V
It's EASY and CHEAP if you do a lot of your own cooking.
I take 1-2 gallon freezer bags and fill em with leftover veggies, The ends you cut off of Celery bunches, cores from cabbage - head lettuce, leaves you peel off cabbage and lettuce heads, herb stems, the tops - bottoms - and the skin side of onions I use, if I scrape carrots I use those, tops and bottoms of carrots, roots and greens from green onions, etc. etc.
Or ANYTHING that's about to go bad veggie, herb, spice wise.
LOTS OF GARLIC. Any Fresh Herbs on hand. I like Rosemary.
Now were talking stuff you would normally dispose of and throw away.
You put this stuff in a LARGE pot, fill it with water, season with S&P, perhaps add Onion and Garlic powder, depending on your taste and the particular batch. Bring it to a boil then SIMMER for 3-4 hours. Strain out all the "chunks" and it's good to go.
USE IMMEDIATELY or let it cool properly in fridge for the next day OR put into silicone muffin pans to make "one cup" easy additions to add to rice, foods etc. (of course you freeze em into pucks and then put into freezer bags) You get the idea.
THIS NEVER COMES OUT THE SAME, but it's GREAT.
I FORGOT to mention Beer Can Chicken Bones, Turkey Bones, Rib Bones - if you pull em out and don't scarffel all over em, etc. NICE FLAVOR.
Makes GREAT Stock/Base for homemade soups.
Feel free to ask questions.
I may have made a more detailed description in my Recipe File on my 'puter.
EASY, CHEAP, GREAT, and WORTH it.
SKOL
V
