|A little of this, a little of that...|
So now I am taking up a practice that I used to do and fell out of the habit. I keep a big tupperware tub in my freezer (the biggest one I have right now is about 5 cups) and whenever I just have a bit of something leftover I add it to the tub. It could be a small piece of chicken that I dice up first, a scoop of greens, the last spoon of beans, some pasta I didn't finish, 1/2 can of green beans...I don't discriminate! If it tasted good, it goes in. I also keep a gallon bag with all my veggie trimmings in the freezer, celery tops, onion peels and roots, carrot peels, herb stems. No broccoli or cabbage or potatoes or anything that will taste bitter, but the rest goes in.
I use the veggie trimmings to supplement the water when I make chicken stock, although if I have a full bag and no chicken bones I have been known to make a small batch of veggie stock as well.
|Almost full, will become delicious soup before too long!|
For the tub of leftovers, when it gets full I take the whole thing out, dump it in a crockpot with a quart of chicken stock from the freezer, some extra water, maybe some white wine or a bottle of beer (depending on what the main flavors are in the tub that day), possibly an extra bag of frozen soup veggies, a hearty dollop of Herbs de Provence, a good crank of salt and pepper, perhaps a glug of balsamic or rice wine vinegar. It is extremely free form and based on what made it into the tub! I let it cook on low for 4-6 hours and when it is done, a delicious leftovers soup.
Serve with a hunk of fresh baked bread and some parmesan grated on top...DELICIOUS! And made primarily from the odds and ends that otherwise would have ended up in the trash.