What to do with leftover vegetables?
Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). 2. For a quick and easy meal, serve the carrots and mushrooms and whatever else you?ve got over rice, quinoa or a simple salad.
What can you do with leftover stock?
Last week you made your favorite spicy soup and now you're left staring at the leftover stock in your fridge. What to do? There's actually a lot more potential for your stock than just soup. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around.
What to do with Veggie odds and ends?
It's a common problem: you only need a cup of diced butternut squash, half a tomato, or a handful of spinach, but veggies often aren't sold that way in the grocery store. After making a few recipes, you may also end up with half an onion, a few Brussels sprouts, and a broccoli stem. What now? Don't throw those veggie odds and ends in the trash.
What can you do with stock other than soup?
There's actually a lot more potential for your stock than just soup. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around. Use it to add richness to polenta, braise meat and veggies or make a one-pot meal. The possibilities are endless and extremely tasty.
Can you use leftover vegetables from stock?
Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don't throw them away, because you can do some creative recycling with them.
What can you do with extra vegetables?
10 Ways to Use Extra Garden VegetablesMake veggie-filled goodie bags. ... Preserve your pickings. ... Donate to a local food pantry or food rescue organization. ... Start a produce stand in your front yard. ... Add a listing to a local crop-swap site. ... Post ads on Freecycle or Craigslist. ... Cook a meal for a neighbor in need.More items...•
What vegetables should not be used in stocks?
Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
How long does homemade vegetable stock last?
3 to 4 daysVEGETABLE BROTH OR STOCK - HOMEMADE Properly stored, cooked vegetable stock will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked vegetable stock, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
How long do leftover vegetables last in the fridge?
7 daysFruits and vegetables When cooked, leftover vegetables stored in an airtight container will usually keep up to 3–7 days in the refrigerator. Cooked canned vegetables like beans or other legumes generally last 7–10 days with proper storage (2).
How long should you boil vegetable stock?
Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.
Why is my homemade vegetable stock bitter?
Simmer time - about 2 hours. It quite often happens that my vegetable stock is bitter, but it never happened with a chicken stock. I read here and there that vegetable stock shouldn't be cooked for long - even 45 minutes should be enough, and if simmered for too long it may become bitter.
What is the one ingredient you should never add to a stock?
Don't add too much water as it will only dilute the flavor. Simmer gently and skim to remove impurities that rise to the surface. For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later.
Can I use carrot peels in stock?
We do not recommend using things like onion skins and carrot peels in stock as they don't add a ton of flavor, but the final call is up to you! Imperfect vegetables that are great in stock: Onions, carrots, celery, garlic, leeks, fennel, mushrooms, thyme, parsley.
Is vegetable stock unhealthy?
Vegetable broth is packed with minerals like calcium and magnesium and vitamins like vitamin A, C, E, and K. Because they're both so nutrient-dense—not to mention low in calories and high in fiber—broths make an excellent addition to any diet.
Can I freeze vegetable stock?
In general, you can keep homemade vegetable or chicken stock in the refrigerator for 4-5 days and in the freezer for up to 3 months, provided it is in the proper container.
How do you know if homemade vegetable stock is bad?
The best way is to smell and look at the vegetable broth: if the vegetable broth develops an off odor, flavor or appearance, or if mold appears, it should be discarded. Discard all vegetable broth from cans or packages that are leaking, rusting, bulging or severely dented.
Make Something Delicious From Odds and Ends
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Fried Rice
An all-time favorite takeout dish, fried rice is easy to whip up at home. It's a perfect way to use up leftover rice (whether homemade or from a restaurant) as well as an assortment of veggies, and can serve as a main dish or a hearty side for meat.
Soup
The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. All are good ways to use up leftover vegetables from potatoes to leafy greens. They'll add flavor and nutrition to the finished dish.
Stir Fries
Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste.
Frittata and Quiche
If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. They are also delicious with a long list of veggie fillings. You'll want to briefly cook most vegetables before adding them—if they're cooked leftovers, simply add to the egg mixture as-is.
Roasts
Most vegetables taste delicious when roasted, and can be mixed and matched with ease. The key is to pair veggies that cook for a similar amount of time. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes.
Pasta and Risotto
Enhance a pasta or risotto recipe with the addition of tender vegetables. Some scrap vegetables, like carrots and mushrooms, add delicious flavor to a red sauce. Dice and sauté the veggies first before adding them to the sauce. Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto.
Wasteless Wednesday: Veggie Smoosh Burgers
Last year I posted a recipe for Spring Vegetable Broth, which in retrospect, should have been titled “Year-Round Vegetable Broth.” Although the vegetables called for hit that seasonal sweet spot between late winter and early spring, you’re likely to be able to find the ingredients (or flavorful substitutes) just about any time of year here in the 650..
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How to prepare vegetable broth and use the leftovers for tasty recipes
You should always keep some vegetables in the pantry so you can make a good broth.
Which vegetables?
Carrots, zucchini, potatoes, chard, spinach, tomato, celery and onion. You can use all of them and more. But you can also make a simpler broth with only carrots, zucchini and chard. For the kids use celery, carrot and onion, the classic marriage of vegetables and aromas.
How to make a good vegetable broth
The important thing is to get all the flavor out of the ingredients. So for a good broth you have to put the vegetables in the pot while the water is cold, to let them release all their flavor as it comes to a boil. Putting the vegetables into water that’s already boiling would be the opposite, in that they would all keep their flavor inside.
5 Recycling Recipes
Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don’t throw them away, because you can do some creative recycling with them. Here are some ideas.
Wild Boar Ragu
Beef broth does an awesome job of deglazing all the yummy bits stuck to your pan from sautéing vegetables. Scrape away! That’s the key to a flavor-packed ragu. (via the Gourmet Gourmand )
Tonkotsu Ramen
Any ramen lover knows that homemade stock is the most important part of ramen. It’s recommended that the broth simmers with plenty of bones and fat for six to 12 hours so it becomes thick and gelatinous. Make ahead and keep in your freezer to give instant ramen new meaning. (via Curious Nut )
Asian Style Braised Oxtail
Braising is the technique you need to master to turn tough meats and vegetables into melt-in-your-mouth dishes. First, brown your ingredients to create a tasty crust that seals in flavor, then slow cook with a small amount of stock, vegetables and spices. This oxtail falls off the bone after a few hours of simmering. (via Ang Sarap )
Braised Fingerling Potatoes With Garlic, Shallots and Fresh Herbs
These potatoes become super tender as the braising broth simmers. Once the stock reduces, it coats the potatoes in a garlicky sauce. These might be your new favorite potatoes. (via a Beautiful Plate )
Creamy Polenta With Ratatouille
While you can cook polenta with water, cooking polenta with stock packs a major flavor boost. LIFE. CHANGED. (via Green Healthy Cooking )
Curry Pearl Barley Porridge With Tomatoes, Coriander, Lime and Almonds
Grains, like this pearl barley, get an upgrade with the addition of stock. Try one made from chicken or mushrooms for a hearty meal with a meaty taste. (via Madeline Lu )
Creamy Thai Sweet Potato Curry
You only need a cup of broth to serve four peeps with this sweet potato curry recipe. So you’ve got enough to spare for this filling curry that only calls for a handful of key ingredients. Hello, easy weeknight dinner! (via Pinch of Yum )
Vegetable Couscous Salad – by Sugar and Charm
Veggie-based salads have criteria to meet in order to be satisfying (and worth making again). What are the goods? Lots of different textures and flavors, an addictive dressing, plus they should be hearty and filling so you’re not hungry again in an hour. This vegetable couscous salad satisfies the criteria one hundred percent.
Creamy Vegetable Risotto – by Minimalist Baker
It is hard to imagine a plant-based risotto being as comforting and delicious without butter and parmesan cheese, but this vegan risotto recipe is somehow just as flavorful, creamy, and dreamy. With oil instead of butter, it’s also far better for you.
Vegetarian Mapo Tofu – by Omnivores Cookbook
As one of the most popular and beloved dishes of the Sichuan province in China, many mapo tofu recipes use bone broth, beef broth, ground beef, and/or pork. However, it’s easy to modify this recipe to make it entirely plant-based.
Creamy Turnip Potato Soup – by Babaganosh
This super creamy vegan potato turnip soup is one of those recipes that proves less really can be more in the kitchen.
Vegan Tomato Soup – by Nora Cooks
Whether you’re cooking for a vegan, vegetarian, or a meat-eater, you can never go wrong with a classic tomato soup recipe. It’s creamy, silky, comforting, and nourishing. Tomato soup is the ultimate pairing for a crisp fall or winter day.
Quick Quinoa and Veggie Casserole – Cookspiration
There is never a bad time to whip up a casserole, is there? It’s also one of the easiest recipes to make with vegetable broth and the best way to clean out your fridge.
White Bean Fennel Soup – Taste of Home
Sometimes you’re just in the mood for a quick, hearty, low-maintenance vegetable soup. But rather than turn to canned minestrone again, try this white bean and fennel soup instead.
