I have no new recipes to post tonight, but there are two carnivals that I can’t help but enter.
Kimi at The Nourishing Gourmet is hosting the weekly Pennywise Platter Thursday to help us find wholesome, nourishing foods without breaking the bank. She posted this week on Not Wasting Food, a topic close to my own heart. I have friends who will sheepishly tell me about food they threw away, apologizing, “I know you don’t like that kind of thing, but…” Here are the posts (so far) where I discuss food waste:
- Food for Thought: America’s Food Waste
- Supermarkets’ waste of food
- Monday Mission: Throw Away Less Food
(includes how to use bread heels and leftover random veggies)
Jessica at Life as MOM is encouraging A Chicken in Every Pot. I think cooking whole chickens and using the bones for stock is both nourishing AND frugal, and I love having cooked, shredded chicken always on hand in the freezer for recipes.
I think EVERYone should know how to make homemade stock, because of its health benefits and the $ you can save. See the post for how much broth I made and how much $ I WOULD have spent without the hour I spent making homemade broth.
Here are a few of my favorite recipes with the shredded chicken:
And the stock: