{"id":1419,"date":"2024-10-03T18:58:12","date_gmt":"2024-10-03T18:58:12","guid":{"rendered":"http:\/\/ahomemakersworkmanship.com\/?p=1419"},"modified":"2024-10-03T18:58:18","modified_gmt":"2024-10-03T18:58:18","slug":"reducing-food-waste-pt-1","status":"publish","type":"post","link":"https:\/\/ahomemakersworkmanship.com\/?p=1419","title":{"rendered":"Reducing Food Waste -pt 1"},"content":{"rendered":"\n

Have you ever thought about how much food you might be wasting on a daily basis? I know I have. I get so disappointed in myself with all of the food I’ve thrown away just when cleaning out the fridge. Reducing food waste can help us save money, and teach us new ways of doing things.<\/p>\n\n\n\n

It’s estimated that 40-50% of food wasted each year is from households alone, and that each household throws out roughly 2.1 pounds of edible food a week and 3 pounds of inedible food parts.1<\/a><\/sup> However much of that is accurate, I don’t know, but I don’t doubt that we can waste a lot of food without even thinking about it.<\/p>\n\n\n\n

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To help reduce food waste I’ve come up with a list of practical ideas that we can start implementing into our daily routines to save us money. We are going to go over a few of them today:<\/p>\n\n\n\n

#1. Save Veggie Scraps for Making Broth.<\/h2>\n\n\n\n

Keep a gallon size bag in your freezer and throughout the week while prepping for meals, throw your vegetable trimmings and scraps into the bag. Once it’s filled up we can then use those scraps to make a delicious broth.<\/p>\n\n\n\n

How to make broth from veggies scraps:<\/h3>\n\n\n\n
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  1. A gallon sized freezer bag full of vegetable scraps ( carrot tops, potato peels, kale stems, pumpkin guts, cabbage cores, etc.).<\/li>\n\n\n\n
  2. About 8-12 Cups of Water, depending on the size of pot you use or how strong you want it. Less water will result in a stronger tasting broth.<\/li>\n\n\n\n
  3. Salt and Pepper (optional)<\/li>\n\n\n\n
  4. Any seasonings you may like (garlic powder, oregano, bay leaves, etc. These can also be added later when making soup with your broth).<\/li>\n\n\n\n
  5. A Large pot, or pressure cooker.<\/li>\n<\/ol>\n\n\n
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    Let’s begin-<\/strong><\/p>\n\n\n\n

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    1. Add all of your indigents to what you want to make your broth in.<\/li>\n\n\n\n
    2. For a large pot:<\/strong> Bring to simmer and simmer for about 45 minutes.<\/li>\n\n\n\n
    3. For a pressure cooker: <\/strong>Cook on high for about 20 minutes. Allow the pressure to release naturally.<\/li>\n\n\n\n
    4. For all methods:<\/strong> Allow to cool down and strain out your scraps. Don’t strain your broth into the sink!<\/strong><\/li>\n\n\n\n
    5. You can freeze this for later or use it right away.<\/li>\n<\/ol>\n\n\n\n

      #2. Be flexible with Recipes<\/h2>\n\n\n
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      A great way to reduce food waste is to learn to make swaps for special ingredients that you need a lot of but you won’t use more than for that one recipe. Or learn to use what you already have on hand. Of course on the flip side of that, when buying a special ingredient, try to come up with other recipes you can use it for. This is where meal planning can come in handy!<\/p>\n\n\n\n

      *Click here to learn how to make a bi-weekly meal plan.<\/a><\/p>\n\n\n\n

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      Some great swaps you could make:<\/h3>\n\n\n\n