Sunday, 25 February 2018

Living on Rations - Week Two - Day 13 - Hot Soapy Water


I forgot to take a photo of breakfast ... yet again!!

Here's the pan our porridge was in just to show we had porridge for breakfast  ;-)


It was time to use up my stash of trimmings and peelings from the freezer, apart from them taking up so much space on my 'Living on Rations' freezer shelf we had just eaten the last of the previous batches of soup, including the ones from the freezer.

They were left in the pan on top of the Aga to start thawing out a bit while I got on with prepping everything else.


I put half of my dried soup mix to soak ...


...and added another tablespoon of red lentils to the jug.


Then it was time to raid the fridge vegetable drawer for anything that needed using up. 

All that I got out in the end were some more celery trimmings, I don't like eating the leaves so they always end up in soups, and the last of the red cabbage,


And then I got the two jugs of vegetable cooking water out of the fridge and added them to the pan.


This brought the level up nicely and it was all brought to the boil before being placed in the bottom oven of the Aga to simmer away for a couple of hours.


Then it was lunch time and for a change we had sausage butties.


I forgot to take a photo of our tea, but it was the two pans of stew in this picture, (minus the bit I removed from both ready to make pasties in the dishes at the front)  with added dumplings, four each.  It made for a tasty and very satisfying meal ... we were both very full and apart from a cup of coffee nothing else was eaten before bedtime.


The soup once it had cooled was portioned out and put into the fridge.  Eight portions of soup from a pan of peelings and trimmings, cost negligible. 

Absolutely nothing wasted, just the way I like it  :-)

Sue xx

18 comments:

  1. I abso-flipping-lutely LOVE what you’re doing.

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  2. I have never thought of using the veg peeling and trimmings, but I will do in the future, its almost free food.

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  3. Absolutely perfect! It sounds brilliant.
    J x

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  4. Do you actually eat the cooked peelings or are they for flavor? Are you losing weight on this eating plan?

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    1. Yes, we eat them. They are whizzed up with a hand blender and then strained through a colander to get out any chunky stems etc. that haven't been whizzed away properly. Nothing gets wasted, all the vitamins and nutrients of vegetables are just under the skin so it would be crazy to throw them away.

      If you don't fancy eating them I guess you could just strain it completely and use the liquid as a vegetable stock, but I prefer to turn them into soup.

      We won't know if we have lost any weight or changed any of our health readings until the end of the month when we will re-do all our stats. We are purposely avoiding the scales, this is really about health not weight, but it will be interesting to see if we do lose any.

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  5. Haven't commented for ages, but have been really enjoying reading of your efforts to live on war time rations, and no matter what you cook, it always looks delicious and makes me hungry! Really impressed with your determination in keeping so close to how it was done in the last war, you are a force to be reckoned with, keep calm and keep up the good work! best regards, Terry

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  6. Oh this is a good one. I like all of the productiveness of your day :)

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  7. Desr Sue, do you freeze your peelings/trimmings raw? How long for? I make a generic i.e.whats in the veg drawer soup but the veg is”fresh”
    Thanks

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    1. Yes, I just throw all the trimmings and peelings into a polybag, exclude all air and tie a knot in it. Once I have a few bags I do a big stockpot full of soup in one go, just as in this post. Once cooked the soup can be portioned up and frozen if necessary as it has now been cooked.

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    2. I forgot to add, as I don't blanch them they tend to get used up within three months at the longest.

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  8. Ditto Franny and Danny!
    I confess to never having used the celery leaves. Do you just use them for flavour or eat them? I suspect the latter but just checking. I guess I could use them in one of my 'throw in anything' frittatas.

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    1. They can be used in salads and sandwiches, anything you would use salad leaves in, they are just another edible leaf ... but a strong tasting one so use them sparingly. But as I say personally I don't like them, I don't like any bitter tasting things, so they get lobbed into the soup pan and used to give a big hit of flavour to the soup instead.

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  9. You are doing really well and really making use of every morsel. I get towards this part of the year and I'm gradually going off soup, having had it throughout the winter. I have 3 tubs in the freezer then I'm going to have to think of something else.

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  10. My veg peeling soup is in the slow cooker just waiting to be zapped and portioned out!! Hope you've joined the new War rationing group via Feed yourself for a pound a day! :-)

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  11. I read your title (Living on Rations - Hot Soapy Water) and thought you were reduced to having hot soapy water instead of Soup!! Just kidding...and I've been really inspired by your blog. I've been planning my menus, using leftovers, buying sale foods, no impulse buys unless it is a really good deal, controlling portion size, etc, etc. Don't worry, we're still eating well and having treats, but I think I am saving at least $50 a week now. Deb in Ohio

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    2. I don't peel much root veg unless I want to mash it, just scrub clean. I do save all the stalks from green veg and caulies, the dark thick ends of leeks and all the trimmings for soups.
      Good going Sue!

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