What I made this week
I made some food with what I had lying around, with the prices of groceries I have been trying harder not to waste food as much as possible!
I had a couple zucchini’s I just truthfully didn’t want to eat that were going to get wrinkly so I made them into a bread with some applesauce that needed to be used up.
I also regularly keep certain scraps until I have enough, like scrap veggies for vegetable broth.
My pregnancy craving this week was German comfort foods that I’ve had as a child. I used up the last of some potatoes that needed to go, my half and half, an onion and a scallion. The only thing I had needed to purchase that I didn’t have on hand was the leeks!
Trying to utilize and be an ingredient household as much as possible has cut our grocery bill down quite a bit which is hard to do with a household of 6!
#ingredienthousehold #sustainable #germanfood #bakingfromscratch #pregnancycravings
One of the most rewarding aspects of cooking with what you have on hand is the opportunity to reduce food waste and save money, especially for larger households. Using leftover items like zucchini that are about to go wrinkly or applesauce that needs to be used quickly can inspire creative dishes such as homemade zucchini bread. This not only prevents food from being thrown away but also provides tasty treats without additional shopping. Collecting vegetable scraps over time to make your own broth is a fantastic sustainable practice. Leek greens, often discarded, can be boiled down for flavorful stock. Onion peels can be baked and ground into onion powder, offering a unique way to use every part of your ingredients. Even eggshells can find a second purpose by being pulverized into powder to supplement poultry feed. These small practices add up to reducing kitchen waste significantly. During pregnancy, cravings can influence meal choices, and incorporating nostalgic dishes like German comfort foods can provide emotional and nutritional satisfaction. Using staples such as potatoes, onions, scallions, half and half along with fresh leeks not only fulfills cravings but also efficiently uses ingredients before they spoil. Adopting the concept of an "ingredient household" — where leftovers and scraps are saved and reused thoughtfully — can substantially lower grocery bills. This approach requires planning but encourages mindful cooking and eating habits. Blending cooked leek and potato soup into a smooth, comforting dish exemplifies how to turn simple, leftover ingredients into nourishing meals for the whole family. By embracing these kitchen habits, anyone can contribute to sustainability efforts, reduce their environmental footprint, and enjoy delicious homemade meals tailored to their tastes and needs.
