Thrifty Thursday


Soup. Okay, more than soup...stock.

Wondering why on earth I am talking about soup and stock in May? Well, let me tell ya. I am sitting here at the campground in our trailer. It is about 50 degrees outside. A storm is moving in and I am wearing sweats and flannel shirt. All I Can think about is hot steamy soup! Wishing I would have packed some soup stock so I could make a large pot of soup out over the fire to nibble on all day.

Do you have homemade stock in your freezer? I'm one of the those strange people who gets excited when I cook a roast or turkey or some chickens. Not for the actual meat but, for the fabulous stock I am going to make later!

There is no comparison when it comes to store bought broth and homemade stock. Homemade stock is so much richer and is seasoned the way you like it.

And making homemade stock is so easy and is wonderfully thrifty!

Remember, when it comes to the meats that we cook and serve, not to waste the bones! First of all they are where all the best stuff is! Among many other things, stock from bones contains calcium, magnesium, potassium, phosphorus, glycine, collagen, amino acids, protein and sulfate. All of these are, of course, extremely essential for healthy minds and bodies.

What I do is, I store all "like" bones together in a freezer bag until I have enough to make a pot of stock.

Also, when you are working with fresh vegetable, once you clean them, save all the peelings and tops of celery and freeze those as well. Add to the bones when you make a pot of stock.

I generally always add garlic and onions to the stock as well as some fresh herbs from the garden (or frozen or dried during the winter).

Another good "stock" that I keep handy is a vegetable stock. When your fresh veggies start to go bad and you don't think you are going to use them, throw them in a pot of water and season them up. cook them down and then throw all of it into a blender. A lot of the time I will throw in a can of diced tomatoes as well. It's a very nice rich both!

Do the same with fruit that is starting to get too soft. Make a fruit "stock" out of them. Throw them into a blender and puree and then freeze.

Here is an odd tip that is the perfect time to do right now. When freezing your veggies peelings and whatnot for stock or blending up some vegetable stock, go out side and gather a bunch of dandelion leaves and throw them in too.

Did you know that dandelions are one of the world’s most nutritious plants! 1 cup of dandelion leaves contains 1 1 / 2 times the recommended USDA daily requirements for vitamin A alone! It also contains vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D plus biotin, iron, calcium, potassium, phosphorus, magnesium, and zinc.

See! Who knew all those annoying weeds were so good for you!!

So go "stock up!".... LOL And I am going to go see what kind of hot filling soup I can conjure up with what I have here at camp.




Get more Thrifty Thursday ideas at Amanda's Cookin'!



2 comments :

  1. Great post Diann! Thanks for joining Thrifty Thursday :) Please don't forget to include a link back to Thrifty Thursday in your post so people can click over and visit the other thrifty ideas ;) Thanks!

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  2. Thanks Amanda, I totally spaced out! diann :)

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