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Food Scrap Hacks

Jen Phanomrat

Toss these food scraps into your mouth and not the bin!

Food Scrap Hacks

Ingredients

  • Roasted potato peels:

  • Russet potato peels

  • Olive oil to taste

  • Cayenne to taste

  • Salt and pepper to taste

  • Roasted seeds:

  • Butternut squash seeds

  • Olive oil to taste

  • Cumin to taste

  • Smoked paprika to taste

  • Cinnamon to taste

  • Sugar to taste

  • Salt and pepper to taste

  • Bread crumbs:

  • Stale bread

  • End-of-the-jar chia seed pudding:

  • Almost empty peanut butter or chocolate spread jar

  • ¼ cup chia seeds

  • 1 cup milk

  • Maple syrup to taste

Instructions

  1. Roasted potato peels: Drizzle potato peels with olive oil and season with cayenne powder, salt and pepper. Spread evenly on a baking sheet and bake at 400°F for 15-20 minutes, stirring halfway through roasting.

  2. Roasted butternut squash seeds: Rinse and dry butternut squash seeds with a clean towel. Spread on a baking sheet and then drizzle with olive oil and season with cumin, smoked paprika, cinnamon, sugar, salt and pepper. Bake at 350°F for 20 minutes, stirring halfway through roasting.

  3. Freezer bread crumbs: Toss stale bread/bread ends into a food processor and blend into crumbs. Store them in the freezer in an airtight container.

  4. End-of-the-jar chia seed pudding: Add chia seeds, milk, and maple syrup to the jars, close tightly, and shake well to combine. Allow to chill in the fridge for at least 1 hour or overnight.

Food Scrap Hacks
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Transcript

- Let's talk about food waste, okay. It's a huge problem. Now, there are several different ways you could reduce your food waste, like through composting, but my favorite way is by eating food scraps. I know, you might be thinking that's gross, but don't gag, be glad. Who says that? First up, potato peels. This is great for when you wanna make some mashed potatoes, you have a bunch of them, you peel them and instead of throwing away the peels, just save them to make this little snack. If you can, try to go with the intention of making long strips when you're peeling your potatoes. That way you'll get a nice clean potato and a hefty little snack. Now this is something my mom taught me how to do when I was little and I thought she was a genius. Like, wow, chips made out of skin? You could try this with different types of potatoes. I particularly like it with russets because it's got a nice thick skin. There are no hate comments that are ruining this potato's day. Then, just lay 'em out on a baking sheet. They need a little bit of oil, so you could use olive oil, coconut oil. A little bit of cayenne pepper. Then just a little bit of salt and pepper. Mix them up really, really well. You don't need to make this snack immediately after peeling your potatoes, you can store them, but make sure you do it in a container with water and a little bit of lemon so that they don't get pink. I mean, it's not bad for you, it's not gonna kill you, but some people are like, sensitive about looks, so if you're one of those people, then just add a little bit of lemon. Now spread 'em out evenly, then just pop this into the oven at 400 degrees for about 15 to 20 minutes. You just wanna make sure you go in halfway through the roasting process to kinda stir 'em around so that they get evenly crispy and golden brown. Look at those roasted potato peels. Super crispy and so addicting. Next up, squash seeds. This is another scrap you should be putting into your mouth instead of the bin. This is great for when you're prepping things like butternut squash or even pumpkin. Just scrape out the seeds. I'm trying to do this delicately, but there's really no other way that's just like, goin' in there to scrape the guts. Don't worry about getting any of the flesh because it can easily rinse off. All you have to do is just rinse them in some water, go in there with your fingers, separate the seeds from all that flesh. It'll feel a little slimy, nothing you're not used to. The seeds will just float to the top, and then just dry 'em in a clean towel. It's okay if it still has a little bit of the squash in it, you just don't want super big chunks. This is another one you that could just store in the fridge until you have a whole bunch and then you could roast them. Just transfer it to a baking tray, drizzle with olive oil. Now I like a nice smoky spice to it, so I'm gonna add some cumin. Cumino, cumino, smoked paprika, some nice cinnamon, little touch of sugar. This will caramelize them a little bit. Don't forget the salt and pepper. Give that all a good mix. Pop this into the oven at 350 for about 20 minutes. Make sure you stir halfway until they're nice and browned. I love this one. It's such a great savory, crunchy snack. It has a nice smoky spiceness to it. Does stale bread make you sad? Why you do me like that? If you are ever left with some stale, hard bread that just drops like rocks, or you have a bunch of bread ends because nobody likes to eat those, then I highly recommend you turning these into bread crumbs. Pop them into a food processor and break 'em down into crumbs. Then all you have to do is pop them into a container. And then, seal it real tight and you could keep this in your freezer. That way every time you have some bread ends, you just process them up and then you will have a never-ending supply of bread crumbs. And finally, what about those end of the jar containers of peanut butter and chocolate spread. It is such a waste to just rinse these out and pour 'em down the drain. Instead, here's what I like to do with the leftovers. You can fill 'em up with some chia seeds. You could also do this with some oats if you wanted to. A little bit of sweetness with maple syrup. Then just fill up the jars with milk. You can use any type of milk you like. Then just close them up real tight. Then do a double-fisted shake. I've got lots of practice with that move. All right, this goes into the fridge for at least one hour or overnight. Ooh, peanut butter and chocolate chia seed pudding. And there you have it. All the ways my scrappy ass likes to have food scraps. I'm feeling like tasting a little sweet salty combo, so I'm gonna go in for the potato skin. Mm. Now for a little scoopy scoopy of this pudding. Mm. These together, so good. Don't judge me.