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Frugal Cooking Tips

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SparkPoints: (5,385)
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Posts: 1,502
1/25/13 1:30 A

I agree Courtney. :)
God bless.

SparkPoints: (2,713)
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1/24/13 12:41 P

I just started becoming more educated about buying produce/meat/eggs from local farmers, and I can get better quality organic/nonGMO produce for cheaper prices than I can get comparable products at the grocery stores, and I'm getting fresher foods and helping the local economy.

SparkPoints: (19,574)
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1/24/13 11:50 A

I buy fruit when its in season from costco (all the berries). The put in the deep freeze in good ziplock bags. Then I have cheap berries year round. I do garden and grow my own herbs and dry for year round use. I never seem to have any leftover produce for the garden to can or freeze. I eat it all!

SparkPoints: (5,385)
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1/24/13 10:31 A

Frugal nutrition sustenance:
-enlarge your garden with more low-maintenance veggies
-hunt and butcher your own game
-fish locally
-blanch and freeze any abundant veggies from your garden
-raise hens, easy and provide free eggs
-barter (trade neighbors a bag of green peppers for 2lbs salmon)

SparkPoints: (39,701)
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1/24/13 8:21 A

Cook beans from scratch, use rice, pastas, eggs, frozen fruits and veggies.

Get your chicken breasts or thighs with the skin and bones and remove those yourself, or better yet get the whole bird and use every part.

Posts: 338
1/24/13 8:17 A

This is a great idea! I always freeze my chicken broth but I'm going to make a vegetable broth next. And I'm going to visit the rack in the produce section that has the marked down veggies. Thanks for the tips.

Leftover wine? Good gosh, that has never happened to me. emoticon

Posts: 298
1/24/13 7:40 A

I save the bones from my meat dishes and make my own stock. Sometimes I save my vegetable ends to add to the stock too.

SparkPoints: (3,236)
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1/23/13 4:40 P

I buy green peppers, red bell and onions on sale, cut them up and freeze in zip locks. When I make soups I throw them in. I use for fajitas. And for my crockpot receipes.

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1/22/13 2:44 P

I also save leftover vegetable water and any vegetables in a freezer container. When it's full I make vegetable soup- usually with left over chicken or beef. It never comes out the same but that's OK.

SparkPoints: (92,626)
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1/22/13 2:35 P

Hadn't thought of the wine - good idea!

Posts: 1,346
1/22/13 2:29 P

GRATTECIELLA, great idea. I do something similar with chicken or beef bones: throw them in a pot of cold water, add the ends of onions or any carrots or celery or other vegetables that are starting to get too withered, simmer for a few hours, and freeze the stock in quart jars. Makes great soup. Leftover wine -- white for chicken, red for beef -- makes a good addition to the broth while it's cooking.

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1/22/13 2:16 P

My favorite tip is that every time I cut up or peel vegetables (carrot sticks, etc.), I throw the ends in a bag in the freezer. Zucchini ends, celery ends, carrot peels, broccoli stems, outer leaves of cabbage, potato eyes, etc. Even the root ends and outer peel of the onion can go in, and sometimes large pieces of things like carrot tops, ends of leeks, old veggies that are going bad in the fridge, etc. When I have a whole bag full, I throw it in the slow cooker with water, a few garlic cloves sliced in half, two cloves, 8-10 peppercorns, and a bay leaf or two. (I also supplement with any vegetable that seems skimpy -- I might add more carrot, for example.) I boil it overnight, and it makes a great vegetable broth for any kind of soup. My husband loved the potato leek soup I recently made with broth from old veggie scraps.

Then to be truly conservation-minded, you can compost the vegetables (though I don't have a compost heap yet ...)

SparkPoints: (92,626)
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1/22/13 1:33 P

I make a lot of soups and stews in the winter. I keep a bottle in the fridge and save the water drained from cooking vegetables (not corn and potatoes because of the starch). Use it as part of the water in your recipe. That way you're not throwing away the nutrients from the vegetables. Also, I save the thick stems of broccoli and cauliflower. Peeled and diced, they cook up well in a soup or stew.

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