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Monthly Archives: May 2015

At least, that’s how I started it.  It ended up becoming vegetable chicken barley soup.

Recently, I came across the idea of saving your vegetable scraps (bell pepper tops, onion bottoms, celery tops, cilantro stems, mushroom stems, etc) in a gallon bag in the freezer and upon filling bag, making vegetable stock with them.  I thought this was a really good idea.  I happened to also have some chicken carcasses in the freezer from when I roasted a chicken and from two rotisserie chickens.  I often don’t bother carving chickens so carefully that there’s no scrap of meat left on the bones.  I just save them to make chicken stock later.  This time, I decided to toss all of that into the slow cooker and making garbage soup.

And it turned out really good.

I actually dumped everything from the freezer (vegetable scraps first) into a 6 qt slow cooker before I went to bed and put in enough water to come about halfway up the chicken carcasses.  Then I turned the slow cooker on low and went to bed.  The next morning I was really confused as to why my house smelled so good.  I’ve been waking up disoriented recently.  It’s probably a sign that I should be sleeping more.  But anyway, after a few moments, I remembered that I was making garbage soup.  So I got up to check on it.

You know how I said that I’m not very careful about carving chickens?  Turns out I’m very not careful about carving chickens.  There was still a lot of meat on the bones when I fished out the carcasses.  I had a large bowlful of meat after picking the bones clean.  I fished out the vegetable scraps too and discarded them and added some fresh, chopped carrots, celery, and potatoes to the broth and then about 0.5 cup of pearl barley and seasoned to taste.  Then I dumped all the chicken back into the pot.  Left it in the slow cooker all day on low and it smells wonderful.

Vegetable chicken barley soup via garbage soup.  Highly recommend it.  And it costs you just about nothing since most of the ingredients were purchased for something else!  Tada!

Oh, and I also tried my hand at making dinner rolls.  I used this recipe (proofing the yeast first because I used dry active) and just sprinkled some parm on top.IMAG00249

A-pusher: You know that begging strip commercial?

Me: Um… Maybe?

A-pusher: How I picture you: “Yum yum yum yum yum…..  It’s chocolate!!!!  And pizza”

Me: Hahahahaha

I think it’s well known that I really like pizza (and chocolate).  So…recently I made another pizza.  This time with a low carb/gluten free crust.  No, I’m not jumping onto the bandwagon of low carb/gluten free.  Yes, it is a bandwagon.  I tried it because I had to get rid of some cauliflower and I found this recipe that uses cauliflower (among other things) for the crust.

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I swapped out the skim mozz for a 6-cheese Italian cheeses blend because it’s what I had and the parm for a 5-cheese blend, also because it’s what I had on hand.  It takes a little while to prepare since you have to grate and parcook the cauliflower and then parbake the crust.  But the overall result wasn’t bad.  One pizza was topped with store bought tomato sauce, green bell, onions, garlic, grape tomatoes, mushrooms, and ham.  The other was topped with fresh tomatoes, green bell, onions, lots of garlic (I had to get rid of it), and the rest of the ham (yusssss! finally got rid of all the ham!!).

When the pizza is still quite hot, you can taste the cauliflower.  It’s not unpleasant, unless you don’t like cauliflower.  In which case, you probably shouldn’t be cooking with it.  As the pizza cools, the taste becomes fainter.  The texture is…soft.  I wasn’t expecting it to crisp up or anything but I don’t think I was expecting it to be quite as soft as it was.  The crust did hold up though.  There was some problem with sticking on the first pizza as I used foil instead of parchment.  But you were generally able to peel the foil away and still have a pizza slice.  The second pizza I used foil again but sprayed canola oil on the foil.  That one was much easier retrieve the pizza off the foil.

Overall, I’d say it’s a pretty decent way to use up cauliflower in a hurry.  It also made the calorie count much lower than a normal pizza.  So…I might have eaten a whole pizza in one sitting.  I may have regretted that after because low cal or not, it was still a lot of food.  And yes, I know that any pizza is a personal pizza if you try hard and believe in yourself.

But it was still a lot of food.