Wildly Affordable Organic Kitchen Containers: Freeze Your Scraps for a Free Lunch

Freeze Your Scraps for a Free Lunch

Freeze Your Scraps for a Free Lunch

Are you throwing perfectly good food into the trash? Or worse yet, letting it molder in plastic tubs before you throw it way? In today’s post on kitchen containers, learn to set up and use a Stoup container to turn your scraps into a free lunch. This stew-soup is a core Wildly Affordable Organic meal.

WAO container 4: keep a Stoup container in your freezer for free meals, a cleaner fridge, and a greener life.

Start with a good quality, shatter-resistant jar or freezer-safe container with a wide mouth, perhaps the twin of your broth jar. Label it and put it in a prominent place in your freezer. Add the bits and pieces that accumulate in a kitchen: the chunck of onion that you didn’t need for a recipe, a spoonful of extra beans, and anything that might be good in a vegetable stew or soup. When the container is full, thaw it in the fridge, heat it up, and taste it. It’s probably great just as it is, because it comes from all the foods you like and cook with.

Recipe: Stoup with Corn bread Topping

Ingredients: About 8 cups Stoup 
1 recipe of your favorite corn bread batter

Instructions:

Heat the thawed contents of your Stoup container to a boil in a covered pot over medium-high heat, then reduce heat to low and simmer for 10 minutes.

Heat the oven to 400°F. Taste the Stoup. If it seems flat or bland, add a can of diced tomatoes, a few shots of hot sauce, or some lemon zest. If it’s more like a soup than a stew, drain some liquid into your broth jar. You want it to be more like chili than soup.

Make a batch of corn bread batter. Pour hot Stoup into a casserole, then pour the corn bread batter over the Stoup. Bake for about 25 minutes, until corn bread starts to brown and a tester inserted into the center section comes out clean.

Cut into squares and serve hot, making sure to get some juicy Stoup and crunchy corn bread in every serving. Refrigerate any extra for up to two days.

What do you have in the fridge that could be the start of a beautiful Stoup?

Linda Watson

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Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website CookforGood.com, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

 

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