5 Foods That Don’t Go “Bad”
As we become more and more aware of how our daily lives affect our environment we also begin to develop new ways to make sure humans and the Earth can co-exist without harming one another. one big thing we rely on the earth for is natural and healthy food. Whether it’s the various plants or animals that grow and roam the wild or the plants and animals we have found and domesticated we are constantly reaping the benefits of Mother Nature. Often times we find ourselves throwing out left overs that seem to have no use, but rejoice my friends, there are some types of food that you can use even after it has gone “bad”.
1. Scallions (and other similar veggies)- also know as green onions these tasty celery like onions are great for topping off a dish or adding some flavor while cooking various meats and grains. What most people don’t know is that you can take the white ends, or buds, that are not too appetizing, put them in a cup of water on a windowsill that gets good sunlight and re-grow the scallions. This method can also be applied to sprouts, fennel, and romaine lettuce
2. Bread- One thing most people dislike about bread is the bread heels, or that last piece of bread that is basically all crust. Since most people would usually throw that out I have found a way to use that bread and not have it go to waste by turning it into crispy breadcrumbs. It’s very simple too! Link to recipe- http://creativesavingsblog.com/make-your-own/homemade-breadcrumbs/
3. Milk- I know this is not a food but there is a very interesting and useful way to use milk that would potentially curdle. When you buy a gallon of milk set some aside in case you don’t end up finish the milk before it expires. With the extra milk you can make your own cottage cheese that goes great with fruits like blueberries or cantaloupe for an easy breakfast. Link to recipe- http://www.theselfsufficienthomeacre.com/2013/02/cottage-cheese-made-from-sour-milk.html
4. Bananas- this is what I would call an “oldie but goodie”. Whenever you buy bananas you usually wind up with one or two that turns brown and does not look very appetizing. But you can use that “rotten” banana to make delicious banana bread. Link to recipe- http://www.foodnetwork.com/recipes/banana-bread-recipe.html
5. Meat- left over meat and fat trimmings can be used to make delicious stocks, broths, sauces, and gravies. These various bases and liquids then can be used to make stews and soups, glaze meat, or sauté vegetables. Recipe- Bring the broth to a vigorous boil. Then reduce to a simmer until done (beef broth: 48 hours; chicken or poultry broth: 24 hours; fish broth: eight hours). During the first few hours of simmering, you should spoon out the frothy layer that forms at the surface. (If your meat is from grass-fed, healthy animals, you will see less of this foam than with other animals.) Let the broth cool slightly before straining out all the bones, meat and vegetables. Store the broth in the fridge for up to five days or freeze for later use. (Source: http://www.offthegridnews.com/how-to-2/5-clever-and-unique-ways-to-reuse-old-food-scraps/ )
Bonus- Chips- A lot of times I’ll be fairly forgetful and leave at bag of chips open and they go stale over night. Well fortunately there is a way to reverse this unwanted effect on your tasty chips. All you have to do is pop those chips in the microwave for 10 seconds and they will regain their trademark crunch instead of being chewy and stale.