There is nothing more frustrating than buying groceries and then throwing out unused, once-fresh produce a week later. We’ve all let a bundle of herbs wilt in the fridge after we used the small portion our dish called for, but you might also be throwing out parts of fruits and veggies you didn’t know you could eat! Before you let any more food go to waste, check out the 17 ways you can get the most out of your ingredients below. You’ll never buy bread crumbs or throw your pickle juice down the drain again!
1. You probably already knew that the best way to use up too-ripe bananas is to make banana bread. But if you don’t have time to whip up a loaf right away, you can put black bananas in the freezer and save them for later.
2. When you throw away the rind of a watermelon, you’re throwing away edible food! Instead of tossing them, pickle your watermelon rinds for a unique summer treat.
3. If you didn’t finish your morning pot of coffee, don’t throw the leftover brew down the drain. Freeze it and save it for a unique coffee-based treat, like these mocha popsicles.
4. Save the pickle juice from your store-bought pickles and use it to make pickled everything.
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5. It’s impossible to get all of the meat off your chicken or steak bones, so save them and make meat stock for soups.
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6. You can save slightly mushy vegetables for soup stock, too.
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7. Vegetable tops are edible and full of nutrients.
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Most people throw these away, but you can sauté them or even eat them raw.
8. Save bacon grease and use it to fry up breakfast foods.
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Use it to make pancakes and eggs instead of cooking spray for a savory kick.
9. Stale bread can be used to make croutons or bread pudding.
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10. And stale potato chips make for a unique breading on chicken.
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Just crush them up and apply the crumbs with egg wash.
11. Broccoli stalks make great coleslaw.
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Instead of buying a pre-made slaw mix at the grocery store, cut up broccoli stalks and make your own.
12. Before celery, carrots, and onions get old, cut them up and freeze them.
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Keep them in plastic bags and use rubber bands to separate the veggies into serving-size portions. When you’re ready to use them, break off a section.
14. You can use apple peels and apple cores to make jelly.
15. Give slaw a tangy flavor by adding slightly mealy apple slices.
16. Don’t let herbs wilt in the refrigerator. Throw them in the blender with just a little bit of olive oil. Then freeze them in an ice tray for later use.
You only need enough olive oil to get the blades turning.
17. In the fall, save the innards from your carved pumpkins and make protein-rich roasted seeds.
(via All Day)
I’m always looking for ways to add more veggies to my diet, so I’m going to start adding vegetable tops to my salads and sandwiches. I waste so much money throwing out old food, these hacks are going to save me not only my hard-earned cash, but also so much frustration.
