Day 13 – Making veggie broth from scraps

This post is a part of the “15 Days of Green Tips for 15 years of Keep Carroll Beautiful” Virtual Birthday Celebration. Every day between April 8 and April 22, a member of KCB Board, Staff, or the public, will share their favorite tips on how to Reuse, Reduce, and Recycle!

Meet Becky Jackson, Carroll County Solicitor-General, and KCB Board Member. Becky studied psychology and sociology at the University of Georgia and then went on to study law at Georgia State University College of Law. She is an avid recycler and loves encouraging others to recycle as well.

How to make stock from kitchen scraps

Today we are learning how to reduce waste by making a scrumptious veggie broth from kitchen scraps! 

Day 13 – Cooking veggie broth from scraps

Day 13! We are just a couple of days away from Keep Carroll Beautiful's 15th Birthday! Today we are learning how to reduce waste by making a scrumptious veggie broth from kitchen scraps! 🥕🌶🍲Meet Becky Jackson, Carroll County Solicitor-General and KCB Board Member. Becky studied psychology and sociology at the University of Georgia and then went on to study law at Georgia State University College of Law. She is an avid recycler and loves encouraging others to recycle as well. Virtual Birthday Party – Keep Carroll Beautiful is turning 15!

Posted by Keep Carroll Beautiful on Monday, April 20, 2020

Becky uses scraps and discarded parts of vegetables that would otherwise be thrown away or composted. She has a freezer bag to which she adds small amounts of scraps as she cooks her meals!

Becky suggests you stay away from potatoes (they make the stock cloudy) and some leafy greens (like broccoli, which makes the stock bitter). But most of the other vegetables work great!

How to cook the broth:

1. Gather your scraps and put them in a pot.
2. Cover with water and bring to boil.
3. Reduce the temperature and simmer for an hour.
4. Strain through a colander and a sifter to remove small particles.
5. Enjoy!

How to use the broth

Becky uses her veggie broth as a liquid for cooking rice, quinoa, and couscous, or as a base for soups. Here is one of her favorite recipes:

Other “scrap” food ideas!

Smoothies

An over-ripe banana, slightly sad strawberries, half a can of peaches? You can throw stray fruit in a freezer bag until ready to make a delicious treat! Add frozen fruit to a blender, add yogurt, a splash of milk or juice, blend to perfection, and enjoy!

Roasted Potato Peels

YES! Roasted. Potato. Peels! Check out the “recipe” and mouthwatering pictures here: https://www.thekitchn.com/heres-why-you-should-never-throw-out-potato-peelings-tips-from-the-kitchn-212565

Bonus points – Roasted Brussels Sprouts leaves: https://www.thekitchn.com/last-minute-app-161128

Roasted Vegetable Soup

Potatoes, carrots, squash are great roasted as a side dish, but if you cooked too many, you can turn them into a delicious, creamy soup!

Rum Balls

Traditional Rum Balls are made with leftover cakes and pastries. Bakers blended leftover, dried confections and adder jellies, cocoa powder, and rum to make them sticky. Rum balls are a great way to get rid of large amounts of leftover birthday cakes! The best have small but recognizable pieces of different cakes in them and little chunks of Meringue.

Kid-friendly recipe: https://adashofdanish.com/authentic-danish-rum-balls/

Cooking with leftovers

Check out these ideas on what to do with your leftovers: https://ivaluefood.com/resources/cooking-eating/creative-ways-to-use-leftovers/