Sometimes, we end up throwing away more than we need to. The task of making sure you don’t waste anything is especially difficult in the kitchen, where it is often just easier to throw things in the disposal rather than think about practical uses for them. Here are four things you can get the most out of:
1. Onions. At my house, there are always one or two onions somewhere in the fridge that have been neglected and gone off. Onions are in nearly everything that I cook, and so I always end up with more of them than I need. But when you find an inedible onion in your fridge, all you have to do is cut it in half, and scrape it along the rack of your outdoor grill. It cleans all the char right off, and your grill is ready for hot dogs. If you don’t ever have gross leftover onions in your fridge, the top or bottom of one will work as well. So if you’re having a cookout, you can slice some onions for some great grilled burgers, and then use the top or bottom to clean your grill.
2. Bread heels. In order to make homemade (less additives!) breadcrumbs, or stuffing, all you need to do is save all your bread heels, or any pieces that have gotten smushed. Just get a plastic baggie for your freezer, and every time you get to the heel of your bread, pop it in the bag. There are plenty of breadcrumb recipes on the internet you could use. Or, you can just save those heels for toast. Bread that has been frozen and then toasted tastes no different from normal toast.
3. Vegetable scraps. If you don’t have a grill for your onion, the next step is saving your scraps in a baggie in the freezer. You can put any veggie scraps in this bag, and then you can use them to make your very own vegetable broth! That might sound like a lot of effort, but it saves you money, and salt. Preprepared broths are almost always super salty. Cut out the middle man and just make your own.
4. Rotisserie chicken or Thanksgiving turkey. If you’ve bought one of those rotisserie chickens at the store, or just have a chicken lying around, there is probably a lot more meat that you can get off of it after the first meal. This works well with a Thanksgiving turkey too. Scour the bird all that extra meat that is hanging on in the corners and use it for any recipe. After Thanksgiving, I usually make turkey salad (the same as chicken salad but with more sage–delicious) and turkey noodle soup. You could use these for chicken enchiladas or chicken fried rice. The possibilities are endless–and not merely limited to slapping it on a sandwich for a few days until you throw it out.