This Week’s Receipt & Bonus “Recipe”Posted: May 5, 2009
Add on 2.50 for Chinatown purchases of nori and a pile of baby bok choy and we’ve spent $26.12 this week. $3.88 left!
I’m actually pleased with all of the purchases on this receipt. I managed to get a bag of vital wheat gluten in order to make some seitan and that bag will last us (and make) a ton of seitan. Since it was a drizzly and cool day yesterday, I threw our freezer bag full of veggie scraps in a pot with water to make stock and wow – what a stock! I am constantly amazed at how a pile of vegetable peels and cuttings can create deliciousness. If you haven’t done this yet, try it out!
Freezer Scrap Stock
- Every time you use onions, garlic, carrots, celery, parsley, mushrooms, leeks, scallions, etc. (anything that can go into a stock), save the peels and cut off ends and parts you don’t use in a freezer safe, heavy-duty ziplock bag or large container. Just in case, make sure you rinse these things well if you haven’t done so already.
- Keep adding to the bag. If you use a lot of vegetables, it will probably be full in about a week.
- Take bag out of freezer. Place in a large pot and cover with water. Add some bay leaves if you like.
- Bring to a boil and then let it simmer with a lid on. Add salt and pepper.
- Drain and save! You should have a huge pot of stock. I put half of it in a bag or container and freeze it and the other half in the fridge to have on hand.
- This ensures that you will have fresh stock just about every week with little or no effort.