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Tips to turn kitchen scraps into delicious meals Zero-Waste Meals Dear Reader, Good morning! As some
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Tips to turn kitchen scraps into delicious meals
Zero-Waste Meals
Dear Reader,
Good morning!
As someone who loves getting creative with home cooking, a few weeks ago, I decided to take up the challenge of cooking with kitchen scraps. As I looked for ideas to turn my âwasteâ into food, I learnt so much about the treasure trove of nutrition hidden in our fruits and veggie scraps. Potato skins, radish leaves, cauliflower stalks...all perfectly edible, nutrition-packed parts that we throw away in the name of waste. My reading took me back to my childhood when my grandma, ever resourceful cook that she was, would make judicious use of every single part of a vegetable, only discarding what was absolutely inedible. From banana peel chutney to ghee-roasted pumpkin seeds, I had a lot of inspiration to turn to when I began my own journey of cooking with waste.
Here are some lessons I'd like to share with you:
Potatoes: When cooking with potatoes, try not to peel off the skins since potato skins are loaded with more nutrients and fibre than the inside of the potato which is pure carbohydrate. If you peeling off the skins, save them and use them later by brushing them with some oil and salt and baking them into crisp, healthy chips.
Cauliflower: Cauliflower stalks or stems are tasty and perfectly edible. Dice them small, peel off any thick fibre and cook them along with the florets. You can also steam and mash them into a silky puree or turn them into a creamy soup.
Oranges and lemons: Frozen, preserved, grated or pickled...citrus rinds are a fantastic way to boost the flavour of a dish. So do not throw them away. You can zest orange peels into tea or cake batter or preserve them with some sugar. Similarly, freeze lemon peels for future use or grate them into pastas and salads for extra zing.
Pumpkins and gourds: The seeds of gourds like pumpkins and melons are packed with healthy fats. Dry them for a few days, peel them (a great activity to do while you watch TV) and roast them with some salt in a teaspoon of ghee or coconut oil. Yum!
Peas: The first time I tasted koftas made with pea pods, I was mind blown. Extracting the fine, tender interior of the pod is painstaking work, not a task for the impatient. But, they are edible and taste lovely steamed or roasted with a pinch of salt and pepper.
Hereâs a recipe for a quick and easy chutney made with ridge gourd skins.
Youâll need:
Ridge gourd skins, finely chopped - 2 cups
Jeera - 1 teaspoon
Green chillies, finely chopped, 2-3
Ghee - 1 teaspoon
Tamarind - 1 inch piece
Grated coconut - 1 cup
Salt
In the ghee, add the jeers and wait till the seeds splutter, add the chillies and fry. Add the ridge gourd peels and fry until fragrant. Let it cool. Now grind this together with the grated coconut, tamarind and water until fine. Add salt and mix. This chutney tastes great as an accompaniment to meals.
Do you have any recipes that make creative use of kitchen scraps? We'd love if you could share them with us.
Warmly,
Maya
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