This week the Peas Perspective is here to give you some ideas on how to waste not and $ave more. We're going to show you how to save common kitchen scraps that are usually thrown out and repurpose them so that they're delicious and even more nutritious.
When cutting scallions and green onions, start with the top, leaving the roots and white part of the onion untouched. Fill a small glass with an inch or two of water and place the chive bottoms in the water. Do not fully submerge the onion; only the roots and the very bottom of the onion should be in the water. The onion will quickly (almost right before your eyes) start to regrow. Next time you need a quick baked potato topping, they'll be ready and FREE.
Candied orange peels are one of our favorite fall treats. Check out Giada's recipe and don't forget to save your orange peels (or any other citrus for that matter); we recommend that you keep a ziplock bag of citrus peels in your freezer and add to it as you devour these tasty winter fruits. Then one Sunday when you're feeling inspired, defrost them and follow the above recipe.
Many people simply cut off the stalks or stems of the broccoli and toss them in the garbage. Which, let's face it, is usually about half of the vegetable. Yes, the skin of the stalk tends to be woody and almost inedible, but what's inside is crispy and delicious. Cut off the stalk as you normally would and use your knife to cut off the skin. You can use a peeler but we find that a knife is easier to ensure that you get all of the skin off. The middle of the stalk can be eaten right then and there as it's very crispy and moist; broccoli stalk also makes a fantastic addition to your vegetable platter, can easily be chopped into the perfect slaw or simply used with broccoli florets to steam and cook as you normally would broccoli.
Make vegetable stock! If you're prepping a lot of veggies, there's no reason to throw anything away. Simply wash your veggies as you normally would and throw the scraps in a pot of boiling water. We're talking onion skins, carrot peels and tops, potato skins, the tops of your favorite root vegetables. The only thing we don't recommend using in your stock is cruciferous vegetables like broccoli, cauliflower and kale as they tend to have an off putting smell when boiled for too long.
Okay... let's get scrappy!