Happy Earth Day!
Wait! – Don’t throw away those carrot tops or drain that bean can water just yet, we have some useful suggestions!
Canned Goods/Pantry Items:
• Bean Water – Yes that liquid in your favorite can of beans can be used for anything from an egg white replacement or be used to thicken a soup, sauce or gravy.
• Cooked Oatmeal – Made too much oatmeal this morning? No Problem! Try the recipe at the end of this article!
Fresh Vegetables:
• Carrot Tops – Did you know you can sauté these and eat them all on their own? Check out this recipe by one of our customers!
• Over Ripe Bananas – Two words, “Banana Bread”. Need we say more?
• Vegetable Odds and Ends – Carrot tops, corn cobs, onion scraps, zucchini stems, leftover herb bits and celery leaves? Sounds like the start of a great soup stock base to us!
Meat/Seafood:
• Meat/Seafood Bones – We know our meat is fall-off-the-bone delicious but make sure to save those bones! They are the start to your next great bone broth – Yum!
• Beef Odds and Ends – Meatloaf is your classic when it comes to combining all your scraps and it’s a hearty and delicious all in one meal!
Too Much Oatmeal – Muffins
What you will need:
- 1 cup of all purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup melted butter
- 2 eggs, lightly beaten
- 1 cup leftover cooked oatmeal
- 1 cup dried cranberries
- 1 teaspoon vanilla
Instructions:
1. Preheat your oven to 350 degrees F
2. In a large bowl, mix together the flour, light brown sugar, baking powder, baking soda and ground cinnamon.
3. In another bowl, combine the melted butter, eggs, leftover oatmeal, raisins and vanilla together. Thoroughly mix these ingredients.
4. Add egg and oatmeal mixture to the dry ingredients and stir just until moistened.
5. Spoon batter into 12 greased muffin cups.
6. Bake for 18 minutes, or until the muffin centers are lightly firm to the touch.
