laurenlikestocook

Don’t Throw That Out!

In Beans, CSA, Flexitarian, Japanese, Meat and Pultry, Mexican, Rice, Saving Money, Soup, Vegan, Vegetables on July 17, 2012 at 12:08 pm

I hate to waste, especially with food.  Maybe it’s from years of hearing my Great-Depression era grandmother say “eat everything on your plate.”  Or perhaps it’s from watching the starving children in those commercials you can feed for 25 cents a day.  Along with  several other motivators,  I strive to use every inch of food I buy.  I’m not perfect, but I’ve definitely found some ways to get creative.  Especially with my CSA produce.  I was able to stretch out the “scraps” from three items this past week and turn them into delicious meals!  This includes pods from peas, stems from broccoli, and greens from beets.  Let’s take a look.

I got about a quart worth of peas in a pod last week.  One doesn’t normally find these too often.  Usually people use frozen or canned peas, but the fresh kind are the best!  You can eat them raw as a snack or in a salad.  After I spent a good 15 or so minutes shelling the peas, I reserved the pods to potentially use in a stir fry (like I would use snow peas).  When the day came that I planed to make said stir fry, I found out Nick had Thai food for lunch, so I wanted to make something completely different.  That’s how this recipe was invented.  It still has an East Asian flair, but it’s a soup instead of a stir fry.

Ginger Lime Pea Pod Soup

Makes about 8 cups (4-6 servings)

1 quart peas in pod, shelled and separated
2 ribs celery, chopped
1 medium or 1/2 large onion, chopped (reserve some for garnish)
2 tbsp minced ginger
2 tsp EVOO
3 cups low sodium vegetable broth
3 cups water
1 tbsp chickpea miso paste (or miso of your choice)
1/2 tsp sea salt
1 cup cooked chickpeas
1 lime, zest and fruit

I had shelled the peas in advance, so I was able to start chopping the pods right away.  I also chopped the celery, onion, and ginger.

In a large pot, I added the EVOO and chopped veggies, allowing them to saute for 3 or 4 minutes just to get a little bit of the raw bite out of them.

I added the broth and water, and brought to a boil.  Then I added the chickpeas.  I combined 2 tbsp of the hot broth with the miso paste so that I could easily incorporate the latter.  I also added the sea salt.

I lowered the soup to medium-low to simmer for 20 minutes.  Then I added the zest of the lime to the pot.  Then I peeled the skin so I could use the fruit.  I know that sounds weird, but trust me you get a lot of flavor that way.  Plus, you don’t have to juice several limes, which helps to stretch out what you have some more!

I added those wedges to the pot.

After cooking another 2 minutes, I turned off the heat so I could use my immersion blender.  Once everything was smooth and incorporated, I added the fresh peas to gently cook for 5 minutes.

Then it was time to serve!

The soup had a really nice bite to it!  Tart from the lime, spicy from the ginger, and crunchy from the peas.  It was great both hot and chilled.  I even added a dollop of soft goat cheese to it later on, which was an amazing addition.

Now let’s move on to the other ingredients I mentioned:  Broccoli stems and beet greens.  I’ve used the stems before in slaw, and the greens for a salad.  Both occurrences were raw, which render a truer taste and texture.  Nick isn’t a fan of certain tastes and textures.  This is when I have to get really creative (i.e. sneaky).  The best trick I’ve learned is to chop any less-desired veggies into tiny pieces and mix them with other veggies.  That way it’s really hard to pick out the ones you don’t like, and you end up eating everything.  Case in point, enchiladas.  I had leftover pumpkin seed mole sauce, so this was a perfect way to use up the leftovers.  You can refer back to the original enchilada post for details, but here are the ingredients I used:

Veggies:

1 cup zucchini
1 yellow pepper
1 small green pepper
1/2 large onion
Stems of 2 bunches broccoli, cut into match sticks
1/2 bunch beet greens (about 3 cups chopped)

Seasoning:

I didn’t measure them out, but I’d guess about 1/2 tsp of each (except Cayenne).

Cumin
Ancho chili powder
Oregano
Onion powder
Garlic powder
Coriander
Cayenne
Salt
Pepper

I sauteed all the veggies (except greens) for 5 minutes, and then added all the spices.  Then I folded in the greens.

I added about 1/2 a cup of vegetable broth to deglaze.  I used a similar method with chicken breast (to add to Nick’s enchiladas).

I rolled up the enchiladas, topped with mole and low fat cheddar, and baked for 20 minutes at 350.  I served the enchiladas with some black beans and leftover brown rice.  I try to make a bunch of rice at a time, and then stretch it out by reheating with some broth.  You can do the same with leftover rice from Chinese take-out.  Money and time saver!

I just had the veggies and beans with some mole sauce and a sprinkle of cheese.  Without the cheese, this is a really good vegan dish!  Look at how the stems from the beet greens turned the veggies a lovely ruby hue.

Not only was I able to use all the veggie scraps, I was also able to use up all the mole, rice, and a lot of the tortillas I had on hand.  Next time you think of throwing out any of those, don’t.  Make one of these recipes instead!

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  1. Love that you are using what others might throw out. I like to make pesto from carrot tops.

    • Wow, that’s pretty impressive! The most I’ve used carrots tops for is to season chicken soup, but that’s only if I get a bunch that are still attached to the greens. Will def try your method if I get some with my share.

  2. Such wonderful ideas! I hate to waste too…and now feel bad because I never thought about using my veggie scraps this way. thanks for sharing 🙂

    Come and share this lovely knowledge with the rest of the CSA link party…http://inherchucks.com/2012/07/11/whats-in-the-box-34/.

    Looking forward to seeing you there!

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