I keep veggie peelings, cuttings, herb clippings and all other veggie compost in a freezer bag in your freezer for up to a month. At the end of every month I dump this bag into my crockpot, add 6-8 cups of water and cook on low for 6 hours. I drain out the veggies and herbs, and viola! You have like 8 cups of veggie broth.
I save things from veggies like: celery, garlic, onion, carrots, kale, squash, parsnips, peppers, etc. Basically any vegetable that would go into a soup, I save.
I also save bits of herbs that don’t make it into other recipes, or veggies about to go bad I have no other intention for. It’s an amazing way to cut back on costs and food waste. This stock can make enough soup to feed a whole family, or you can freeze it if you are only feeding yourself and thaw as needed.
You can customize with herbs and spices now, or when you go to make your soups. I like to at least toss in garlic, onions, a bay leaf, pepper and rosemary to the broth itself.
I havent bought soup broth in years, and I can make sure my broth is salt free or at least low salt!
It’s such a simple thing to do, and its noticable in your food budget.
We complied this image to tumblr as we’ve had a few questions about which mushrooms go nicely with what so every now and then we will post a mushroom recipe!
We thought this was a neat little chart to get you started.
Remember when foraging for mushrooms do not eat them unless you are 100% sure it is edible.
3 tablespoons each heavy cream and Rooh Afza syrup. Next time I might tweak this to 4 tablespoons cream, 2 Rooh Afza
10+ ounces powdered sugar
12 ounces semisweet chocolate chips
2 teaspoons peanut oil
In a medium bowl, whisk together heavy cream and Rooh Afza syrup. Sift 10 ounces of powdered sugar and stir into the liquid until thoroughly combined. Add more sugar by the tablespoon until the mixture is very thick and starting to come together as a ball (although the Daily Mail wants you to be able to knead this on the counter, mine wasn’t anywhere close to that and wasn’t getting there even after 6 tablespoons, so I stopped there. Things worked out ok).
Cover with plastic wrap and put in the fridge for at least an hour and up to overnight.
Use the mixture to make ½ tablespoon-sized balls, which you can flatten slightly into disks, then place them in two batches on powdered sugar-dusted plates. Make sure the mixture stays cool so it doesn’t get too sticky, and coat your hands well with powdered sugar to make rolling them more manageable. Place in the fridge while you prepare the chocolate.
In a double boiler, melt the chocolate chips with the peanut oil, stirring occasionally. When they are thoroughly melted, remove from heat and cool for 10 minutes.
Line a baking sheet with wax paper. Using two forks, dip and roll each of the rosy fondant disks in the chocolate to coat, working quickly so as not to melt them. Place each on the wax paper and cool completely until the chocolate has hardened.