Much of your "discard" you can save to use as vegetable stock. The carrot ends, the cauliflower core, even onion skins, are all good for stock. Anything you cut off vegetables can be saved this way. Just place them in a bag in your freezer and when you have a bundle, place them in a pot and simmer. Then strain and freeze the liquid for future use. Yum!
Soups I make for the week: pasta e fagioli without the sausage, split pea soup, butternut squash soup all last well in the fridge because there is no meat in it. If I wanted to freeze them they would be fine but I would freeze pasta e fagioli without the pasta and I would cook a small amount of pasta and add it to the soup on the day I defrost it. I think the macaroni would be a bit mushy when defrosted if it were frozen in the soup. I also like to make a vegetable and noodle soup of whatever I get from the allotment if I want a soup for today and possibly tomorrow. I also make a chicken and rice soup but after a day in the fridge, it turns into pottage. For stews, I like a Flemish beer and beef stew but mostly, I like to make chilli, as it is cheaper. I have made cutbacks. I’m not eating out and I have had to find cheaper sources of proteins. I don’t know what I would do, if I didn’t have an allotment. The hard ground tip also applies to broccoli. I grow broccoli but not cauliflower because - per square meter - I get more food from harvesting broccoli and side shoots than from a single head of cauliflower. I miss the quiet and slow living that we gained during lockdown. Several years ago, the Imperial War Museum had a WW2 Ministry of Food exhibition. They also might have a cookbook you would enjoy. New viewer. Subscribed to both channels. - Tania
I make a super easy soup...I have health issues and need tons of vegetables everyday....and I make a big pot and freeze a lot in individual containers that I can either defrost overnight or pop into the microwave frozen. 2 sixteen ounce containers of chicken broth or stock. 1 bay leaf , 1-2 Tablespoons onion AND garlic powder, salt, hot pepper....and then whatever vegetables I want. I love to buy the pre-washed broccoli, cabbage, cauliflower, carrots, and I throw in mushrooms and celery. I put in shredded chicken.bring to a boil and toss in 2-3 handfulls of baby spinach. Then I use an immersion blender and make it as smooth as I want....and I might throw in some heated up frozen meatballs. It looks terrible because of the greens😂 I barely chop anything, which is worth buying the vegetables ready to toss into the poy. From start to finish it takes about 25-30 minutes...including taking everything out of the fridge and immersion blending it. Its my way to sneak vegetables to myself and the family. Using garlic, onion, bay leaves , it makes it all taste great which is why I use a lot. Plus it's a nice hot, cheap meal compared to eating out or most other meals. ❤❤❤
For leftover chicken, Brunswick stew is a great one-pot meal as it freezes well and tastes better the next day. A potato or three + canned vegetables & broth makes for an E-Z and tasty delight.
In Puerto Rico were I lived some yrs my parents are from there they put bay leaves and oregano and mint and lots of eucalyptus leaves here the flower shops use eucalyptus leaves in their arrangements. My son sends me flowers every year, and I save the leaves of the Eucalyptus and put them in my alcohol. It’s great when you have a fever, cold and cold rag on your head, it’s great for sores and cuts and woundsmakes things heal faster and the smell is so good rag on your nose and alcohol great mmm you put the leaves in the alcohol bottle last forever just add more fresh leaves about one a yr keep in dark cool place no sun good luck 👍
Good to see you not peeling the carrots, never understood why people do that, such a waste. We always 'multi-cook', make enough for 2 or 3 days, saves such a lot of time and often we find food tastes better on the 2nd day.
Guinn3ss stew is wonderful, it makes the meat so tender and tasty .with celery leek turnip parsnip potato onion ,and dumplings .yummy lasts for three days .
I love stew corned beef stew we call lobbies in st helens my mum told me when j was little I cooked dinner on a Saturday when mum was at work it used to be ready for her when she came home I was 11 .to put a lid on a pan it's saves energy and she used to put the green storks in with the cauliflower and we used to eat them and corned beef when j was a kid I'm 70 now corned beef used to be the cheapest meat love fran xxxx❤❤
P s kee the leaves in the bottle even when you put fresh leaves in the older the leaves get the better they are the alcohol will turn a greenish color the darker it is the better it is. Keep it dark cool spot. I keep mine in the closet, and I take it out in the winter.
lentil soups. Current favorites are red or yellow lentils. They have an awesome flavour and don't need to be pre-soaked are inexpensive and especially good with sweet potatoes, onions etc.
Stealing tins of corned beef and spam 🙂 the latest trend locally is emptying the meat fridges and walking out of the supermarket because no one stops them.
Much of your "discard" you can save to use as vegetable stock. The carrot ends, the cauliflower core, even onion skins, are all good for stock. Anything you cut off vegetables can be saved this way. Just place them in a bag in your freezer and when you have a bundle, place them in a pot and simmer. Then strain and freeze the liquid for future use. Yum!
The cores of cauliflower cabbage and broccoli stems are all edible. Too good to use for simply stock, but I take your point.
I love how you integrate with every culture. I respect your approach to world and nature
Soups I make for the week: pasta e fagioli without the sausage, split pea soup, butternut squash soup all last well in the fridge because there is no meat in it. If I wanted to freeze them they would be fine but I would freeze pasta e fagioli without the pasta and I would cook a small amount of pasta and add it to the soup on the day I defrost it. I think the macaroni would be a bit mushy when defrosted if it were frozen in the soup. I also like to make a vegetable and noodle soup of whatever I get from the allotment if I want a soup for today and possibly tomorrow. I also make a chicken and rice soup but after a day in the fridge, it turns into pottage. For stews, I like a Flemish beer and beef stew but mostly, I like to make chilli, as it is cheaper.
I have made cutbacks. I’m not eating out and I have had to find cheaper sources of proteins. I don’t know what I would do, if I didn’t have an allotment.
The hard ground tip also applies to broccoli. I grow broccoli but not cauliflower because - per square meter - I get more food from harvesting broccoli and side shoots than from a single head of cauliflower.
I miss the quiet and slow living that we gained during lockdown. Several years ago, the Imperial War Museum had a WW2 Ministry of Food exhibition. They also might have a cookbook you would enjoy.
New viewer. Subscribed to both channels. - Tania
I make a super easy soup...I have health issues and need tons of vegetables everyday....and I make a big pot and freeze a lot in individual containers that I can either defrost overnight or pop into the microwave frozen. 2 sixteen ounce containers of chicken broth or stock. 1 bay leaf , 1-2 Tablespoons onion AND garlic powder, salt, hot pepper....and then whatever vegetables I want. I love to buy the pre-washed broccoli, cabbage, cauliflower, carrots, and I throw in mushrooms and celery. I put in shredded chicken.bring to a boil and toss in 2-3 handfulls of baby spinach. Then I use an immersion blender and make it as smooth as I want....and I might throw in some heated up frozen meatballs. It looks terrible because of the greens😂 I barely chop anything, which is worth buying the vegetables ready to toss into the poy. From start to finish it takes about 25-30 minutes...including taking everything out of the fridge and immersion blending it. Its my way to sneak vegetables to myself and the family. Using garlic, onion, bay leaves , it makes it all taste great which is why I use a lot. Plus it's a nice hot, cheap meal compared to eating out or most other meals. ❤❤❤
Hi Sean! I'm viewing this October 2024! Loved seeing the cats.
For leftover chicken, Brunswick stew is a great one-pot meal as it freezes well and tastes better the next day. A potato or three + canned vegetables & broth makes for an E-Z and tasty delight.
Soup looks good. The bay leaf trees are a money making opportunity bag them up and sell to vegetable sellers on market.
In Puerto Rico were I lived some yrs my parents are from there they put bay leaves and oregano and mint and lots of eucalyptus leaves here the flower shops use eucalyptus leaves in their arrangements. My son sends me flowers every year, and I save the leaves of the Eucalyptus and put them in my alcohol. It’s great when you have a fever, cold and cold rag on your head, it’s great for sores and cuts and woundsmakes things heal faster and the smell is so good rag on your nose and alcohol great mmm you put the leaves in the alcohol bottle last forever just add more fresh leaves about one a yr keep in dark cool place no sun good luck 👍
I'd never ingest anything from floral shops. The products are sprayed with chemicals that aren't food safe.
Garlic rules. We had tins like that in the Great Depression but not now since they were replaced by pull-top containers.
That looks lovely sean, fantastic money saving cooking lovely winter food also😊
Good to see you not peeling the carrots, never understood why people do that, such a waste. We always 'multi-cook', make enough for 2 or 3 days, saves such a lot of time and often we find food tastes better on the 2nd day.
If the carrots aren't raised organically, I peel them.
The ads showed katie crumbling the oxo in the pan
Guinn3ss stew is wonderful, it makes the meat so tender and tasty .with celery leek turnip parsnip potato onion ,and dumplings .yummy lasts for three days .
Batch cooking is the way to go make a big pan of whatever you’re cooking and freeze the meals in the freezer 😊
Thank you, loved this Sean xxx
I love stew corned beef stew we call lobbies in st helens my mum told me when j was little I cooked dinner on a Saturday when mum was at work it used to be ready for her when she came home I was 11 .to put a lid on a pan it's saves energy and she used to put the green storks in with the cauliflower and we used to eat them and corned beef when j was a kid I'm 70 now corned beef used to be the cheapest meat love fran xxxx❤❤
P s kee the leaves in the bottle even when you put fresh leaves in the older the leaves get the better they are the alcohol will turn a greenish color the darker it is the better it is. Keep it dark cool spot. I keep mine in the closet, and I take it out in the winter.
Yes back to basics fresh veg and wholesome stews 😊
I loved cornedbeef stew 😊
lentil soups. Current favorites are red or yellow lentils. They have an awesome flavour and don't need to be pre-soaked are inexpensive and especially good with sweet potatoes, onions etc.
Ive always put leftovers in the freezer ive got some for lunch at work today x
Yes I’m in Oklahoma we have tons you open it’s corned beef also or some canned fish😂🎉
Good to see progress going back to the 1940's
Stealing tins of corned beef and spam 🙂 the latest trend locally is emptying the meat fridges and walking out of the supermarket because no one stops them.
Hi from nz... New to your channel... I've really enjoyed this video... 😊
Also check out my main channel @seanjamescameron
Regarding the salt lamp... I've got 2 very naughty cats n they don't touch the lamp.... However they destroyed all my house plants 😭
I never knew that about the oxo cubes who knew eh 😊
Sean it's very tasty
Moroccan stew/tagine with the spices.
Have you been watching the butlers lol