r/noscrapleftbehind

My SO always grills potatoes when he makes food. They very rarely get eaten and I like to scoop the potato out, and save the skin. So it's not the whole potato that I would appreciate some suggestions for, it is just the inside of the potato.

My grandparents went through the depression and had a lot of food insecurity. They passed that down to my mom, especially because we didn't have a lot of money growing up. She utilized absolutely EVERYTHING. One of the things that she would do is save the potato skins every time we had baked potatoes.

When you go out to a restaurant and order potato skins it's pretty much half of a potato with toppings on it. My mom made just the skins and put them in the oven and made them extremely crispy and then you put your green onions and cheese and sour cream on it. My SO said they were the best potato skins he ever had!

I am just at a loss for what to make with the potato and would appreciate some ideas. Last time I posted for ideas about a can of chicken and ended up having a great meal because you guys are all awesome!

And since everybody appreciated seeing my beautiful Blue point Birman girl last time I posted I made sure to include the kitty I just got yesterday, a red point boy! He really liked the potatoes too 😁

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

I bought a broccoli plant from a garden center back in May. It was growing fantastic, starting to look like what I would expect broccoli to look like. I left for a week for vacation, and came back to this monstrosity! It tripled in height and grew stems? What should I do now? Can I just cut all those stems off and get it to go back to making the normal broccoli part? What would everyone advise?

Made a braised brisket for dinner. Can I do with all the juices left in the pan? It's quite savory. Hate to dump The meat was cooked down with a bunch of onions, carrots, and a bit of tomato paste.

Got some reduced chicken breast, mushrooms and carrots today in our local supermarket. I chopped them up and threw them in the slow cooker all day with a chopped leek, sliced onions, frozen peas, some mustard, fennel seeds, tarragon and chicken stock. I will open freeze these overnight and then cut pastry to fit and wrap them up to go back in the freezer. I got 6 small and 1 large portions - love days like this!

It is way too hot where I live to want to use the oven right now but I’ve become sick of using this as its regular self for breakfast. Yes, I’ve also had it savory. It’s more of a texture thing. Thanks!

Do you think this is still safe? Vegan ground beef crumbles, never opened, been in a fridge the entire time!

I went on a freezer/pantry cull and decided to make lunch entirely made of leftovers/scraps. It's so insanely good that I weep, because I'll never be able to recreate it!

All ingredients were the last bits of the jar, end of the bottle, last dusts of the spice, an old garlic clove, a forgotten lime, handful of noodles from a recipe three days ago etc.

Broth:

I had some frozen bones from a rotisserie chicken, with a tiny bit of meat and skin.

Reserved the skin and the meat scraps.

Slow cooker the bones overnight with water to cover, a tablespoon of apple cider vinegar, 1 sage leaf.

When broth was strained and cooled, I put it aside.

Then, in a large pot I fried off:

- Chicken skin to render down the fat

- About a tablespoon of chilli crisp

- Sesame seeds (black and white, about a tablespoon)

Cooked until fragrant, removed and set aside to crisp up as a topping.

To the hot pan with chicken fat, I then fried:

- Some oil from a jar of shallots

- Half a stem of celery and leaves finally diced

- Ends of coriander stems finally diced

- Leftover spring onion (white to mid green part)

Once cooked down a few minutes, I added (less than 1/2 teaspoon each from the bottom of the jars)

- Ground Coriander

- Ground Ginger

- Chinese five spice

- Turneric

- Clove of garlic and about a teaspoon of crushed ginger from the jar

I let the spices cook and then added a few ladles of the chicken broth, the noodles, some of the cooked chopped chicken meat (1/4 cup approx), very finely sliced endy part of a red cabbage, and handful of fresh spinach.

Simmered until hot all the way through.

Put it in a bowl, topped with some coriander leaves, the dark green part of the spring onion, and a squeeze of lime.

Spooned over some of the chilli crisp and sesame topping.

Laid the fried crispy chicken on top to serve. I ate that part before I took the photo lol. It was so good!!

Approx time was 24 hours for broth, 30 minutes to chop and make the rest.

Cost was..... well not much considering it was all "throwaway" odds and ends. Maybe $5 max? It made four large serves!

The pie is Sally’s strawberry rhubarb.

The quiche is the leftover egg wash + one egg, broccoli, cheddar, garlic powder, salt and pepper. I used a mini Pyrex bowl and baked at 400 for 10 minutes, then 350 for 15 minutes. I found the crust to still be a bit soft so I removed it from the Pyrex bowl and popped it in a toaster oven for a few minutes to finish it off. Probably should have just pre-baked the crust but I was lazy. It came out great and no waste!

i have a big jar of this and though i love it, i dont eat this often enough and am worried it might spoil. i also dont have a big fridge and hate having unnecessarily occupied space taken up in it for long times. i buy it when i have a craving for a childhood favorite: crepe with cheese and plum jam.

anything that comes to mind for this? maybe smth i can portion up and freeze for sweet cravings? thank you in advance!!

Frozen whole vegetables (any ideas + best way to make this into stock)
Someone annoying I know just lazily shoved entire veggies in the fridge instead of processing them. At all. No peeling, root and all.

I can't even place in compost drop off since there's none nearby.

There's 2 leeks, bunch of celery, bunch of carrots. I won't put the cauliflower in a veggie stock but any ideas to save these would be great.

I figure I can chop some of these roughly if they are semi-defrosted.
I guess I can make stock with this.

Nothing peeled. I doubt any of these were washed so there's probably some dirt in the roots of the celery and the leek.

I had 16oz of freshly made ranch from a party. I'm not into ranch enough to eat it as a dip so it was great as pasta salad seasoning! Used three boxes of slightly expired off brand mac n cheese (saved the cheese packet for something else), large amount of wilting Chinese broccoli from the fridge that I blanched and chopped up finely, half a large bag of frozen peas, scallions, and some chopped up turkey cold cuts from Too Good to Go, and some vinegar shaken up in an almost empty jar of mayo. Really tasty! Great summer meal!

Hi guys! I love making my green leftover goddess dressing. It’s different every time, packed with fibre, iron, healthy fats and other nutrients, and uses up most of my leftovers in one go. Today’s batch looked like:

1. Leftover homemade basic salad dressing from the other night (balsamic, olive oil, honey, yellow mustard)

2. A box of spinach that was about to go bad

3. Last glug of maple syrup

4. Wilting basil and sad dill

5. That last bit of Greek yogurt in the tub that is too little to eat on its own

6. Parmesan rind

7. A handful of walnuts that I toasted

8. Emptied the bottle of rice vinegar

9. A glug more of olive oil and balsamic

BLENDDDD all together and bam you have an amazing salad dressing!

Today I boiled all the ends of my opened boxes of chickpea pasta and added the dressing to that and some kale and cabbage. A great pasta salad!