Subj : 5 Ingredient Dishes - 09
To   : Dave Drum
From : Ruth Haffly
Date : Sun Dec 29 2024 19:44:57

Hi Dave,


 DD> Many recipes tell me to discard something that can be re-purposed or
 DD> added back in later in that recipe. Stuffed peppers, for instance.

 RH> I always use the pepper top, minus the stem. If not in what I'm making,
 RH> then in something else. Bought some baby bok choy a couple of weeks ago
 RH> at the local farmer's market. Used the leaves as a substitute for savoy
 RH> cabbage in the pot au feu; the stems were used as part of a stir fry.

 DD> As my grandfather used to say when my grandmother (or my mom) did
 DD> things that way - "Use everything but the squeal".  Bv)=

We were brought up to use every last little bit. Only one jar of
jelly/jam open at a time--"use up the old before you start the new" was
drilled into us early on. Took a while to ease up on those standards
when Steve and I got married as his upbringing wasn't quite as strict.


 DD> And the bits and bobs trimmed from meat have myriad other uses and are
 DD> well worth keeping, bones too if I'm going to be making stock.  Bv)=

 RH> Small pieces of meat work well in stir frys, soups and lots of other
 RH> things. Agreed that bones work well in making stock; I've the remains
 RH> of a chicken to make into stock currently in the fridge, will probably
 RH> do it tomorrow.

 DD> If I don't have an immediate or even "near future" plan for meat
 DD> scraps they go into the freezer in the can next to the bits and bobs
 DD> of recycle vegetables I'm saving for a future pot of soup.

I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham for
both soup (ham for lentil soup) and other uses. When I do a bit of top
of the stove dressing to go with chicken or cook kasha/rice to otherwise
stretch out a meal, I'll generally grab a jar of stock instead of just
water for more flavor.

 the cheese a RH> bit. Good high protein meal for just a bit of work.

 DD> Sorta like a home-grown Egg McMuffin using bread instead of muffin.
 DD> Bv)=

 RH> Kinda sorta. (G)

 DD> Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
 DD> much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
 DD> at home I use Italian sausage patties rather than the regular
 DD> "breakfast"  sausage.

We've done our own "eggy muffin" at home but not recently. Used to buy
Thomas's English Muffins until they tweaked their recipe and added in
some things we'd rather not eat. I need to make some English muffins--in
a quantity that a bunch can be frozen and pulled out from time to time.
I did do that years ago when we couldn't afford to buy the commercial
ones, just another bread to add to my usual baking.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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