If you happen to have read yesterday’s article, you know that, in response to requests by readers, I am moving the Frugal Kitchen, Yard and Garden tips to the front of this Blog. This will add dynamic and useful content to our regular postings. Let’s begin with an overview of two favorite kitchen tricks.
Hold on to those bits and pieces
If you are in the habit of composting leftover bits and pieces of the vegetables you use in recipes, hold on. Do not stop composting, but do set aside such parts as celery leaves, vegetable peels, the outer layers of onions and carrot scrapings. Speaking of scraping, also scoop out the food mill, sauce maker, juicers or any other small appliance after use. Place all of these bits and pieces in a freezer-safe food container or bag. Next time you have soup bone on hand, throw everything in the pot for a tasty soup stock.
Better than butter in batter
Butter is used in baking to add moisture and proper consistency. Here are some healthy and fat-free alternatives that will not only add flavor, but also provide yet other ways to use other foods you use in the course of preparing meals. To add moisture to batter, try using puréed bananas, pumpkin or potato flesh and other puréed produce (experimentation is part of the joy of baking!) or yogurt. You can easily make your own purée with a food mill or sauce maker.
I like kitchen tricks that take waste into account. The compost pile is great and deserves care and attention, but in these practical times it seems to make sense to take full advantage of the nutritious content of the foods and produce we bring to the table. This also makes our time in the kitchen far more efficient and it saves money too.