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I almost always use stock made from bones in order to get the most nutrition. But there may be times when you don’t have bones available, or you want some vegetable broth for a meatless or Lenten meal. My friend and neighbor, Jeanne, just emailed me with this great kitchen tip:
“Kelly, I am not sure if I ever shared this tip with you. I keep a large ziploc bag in my freezer. Into it I put vegetable scraps, carrot peels, onion skin, broccoli stems, celery hearts, ends of cucumbers, inside membranes of red, green peppers, etc. When the bag is full, I put it in a large pot and cover with water. I simmer for a few hours, and then strain. I then use my vegetable stock for making vegetable soup. Or making rice for stir fry or casseroles. I was just finishing up in the kitchen and added some scraps to the bag and I thought of you! Have a great night, Jeanne”
Thanks for the great tip, Jeanne! I’ve also taken her idea and keep carrot, onion or celery scraps separate, too, and I toss those in with bones when making bone broth.
- Jeanne is always sharing great ideas and recipes with me. Here is another one from her: Fiesta Cheese Dip Appetizer
- Complete list of recipes and kitchen tips
- Wonder about choices for healthy bakeware? Don’t buy Teflon or aluminum!
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Thank you for this tip! I get frustrated about all the organic matter that ends up in the trash (I have a “garbage hound” who loves to follow us to any compost area). I save bread ends in the freezer for bread pudding; I never thought to apply the same idea for veggie ‘leavings’.
That is a fabulous idea – thanks!