Efficiency at its Finest: Killing 5 Birds with One Stone (Figuratively of Course)

What does having a crappy blender, having an awesome juicer, having a picky toddler I must trick into eating, my homemade pasta sauce and my homemade veggie broth all have in common?  You might want to find something to hang on to (for my fellow Whovians)…it’ll be a wild ride!

I’ll start with the fact that I have a crappy blender.  It is a Ninja but not a good enough one for veggies and ice.  I made an amazing peanut butter banana smoothie the other day, but I like greening smoothies and it wasn’t cutting it for that. 

Enter juicer.   My parents bought us a juicer for Christmas 2013.  I had always wanted to start juicing.  I thought about just juicing veggies, then adding the juice to the smoothie, but what would I do with all that pulp?  Then my mother-in-law told me she heard you can use the pulp from juicing.  Perfect.

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Enter picky toddler.  I mentioned in another post how my daughter used to eat everything in sight and now at 1 1/2 has seemed to gain this newfound independence and refuses most food, shaking of the head, waving of the hand and all.  If you know me well, I HATE wasting food.  If I could send it to the starving children, I would.  I made Butternut Squash Macaroni and Cheese (in recipe folder) the other day and she ate it all!  Hiding veggies in sauces seemed to work, so I must do it again!  The pulp from juicing is mostly chopped super fine so I needed a sauce to put it in that would hide it well.

Enter my homemade sauce.  Therese (and my hubby) have consistently loved one thing, and that is my pasta sauce, and it is a great thing to prep ahead and freeze in portions for a wide variety of future meals, like different pastas, chicken or eggplant parm, or create even more meals with lasagna, stuffed shells or manicotti.  I would hope I make my Nonna proud!  Let’s rewind for a second.  I had juiced 4 carrots, 2 stalks of celery and 1 packed cup of spinach.  I mixed a little bit of the pulp in Therese’s portion of the sauce and although it had visible spinach bits in it she gobbled it down!  SUCCESS!  I set aside more sauce and mixed the rest of the veggies in it for her for leftovers.  Now, I will never give away my sauce recipe, but I will say I do have a lot of left over stems from herbs and ends and peels from onions and garlic, plus the left over ends and peels of the carrots and celery from.  What do I do as to not waste this?

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Enter my homemade veggie stock.  My maternal grandmother showed me how she freezes organic material and although she throws it away, she doesn’t throw a lot away and freezes it to prevent it from sitting in the trash rotting.  I can just do this with celery, carrot, onion and garlic for veggie stock.  I still have plenty other organic material for composting!  Veggie stock is relatively easy.  Most recipes, like my Butternut Squash Soup and Tomato Bisque (both in recipe folder) call for 5 cups/32 oz. of stock, which is usually the size of a store-bought container.  I measure 5 cups of water in a pot and when I have about 3 cups of the peels and ends, I cover it and simmer it with salt, black pepper, white pepper, red pepper, garlic powder, onion powder and celery salt until flavorful and most of the veggies are super wilted, soft and some even translucent.  I never measure the salts, powders and peppers I put in…I just test it.  🙂

I am always trying to come up with efficient ways of doing things and this definitely is one!  I really hope it helps you!  Cheap, easy, efficient and next to no waste.  Who could ask for more?

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