Wednesday, November 11, 2009

Newest Column Out and A Super Frugal Recipe

My newest newspaper article came out today and you can check it out here. There's a recipe for using vegetable peelings that you might have originally thrown away to make a rich nutritious vegetable broth. Make sure to go check it out.

8 comments:

Jennifer said...

Gayle, this is great! Can you tell me how you got started with the newspaper? I've thought about approaching our local papers with the idea of a frugal living feature, but I'm not sure how to go about it. Any advice?

EEEEMommy said...

I just heard about making broth from potato skins, but it sounded totally gross, so I added them to my chicken stock. Your recipe contained some good info about reduction that I've never implemented before. I'll have to start storing my veggies and give it a try. And I had no idea I shouldn't be stirring. My broth is always cloudy!
Thanks for sharing! :)

Gayle said...

Jennifer,

About a year ago someone told one of the editors of our newspaper about my blog. They did a feature article on me and in the interview I mentioned that I had thought about contacting the paper to see if I could write an article. The lady told me that they were hurting financially and were probably not able to hire anyone. A few weeks later she had pitched the idea and they liked the idea of a regular column. So I've been doing it for about a year. I would contact an editor with some samples of your work and a proposal about what you'd like to write about and why it would benefit the paper. See where that takes you.

Ceuson said...

I use Nourishing Traditions by Sally Fallon for my broth recipes. I do save shrimp peels to add to fish bones. Thanks for this idea. I'll just have another lovely stash in my freezer.

I knew, from Sally, that the cartilage from bones provided the same substances as the pricey pills. This, however led to problems at the dinner table. My husband and my eldest gnawed all the cartilage off their portions, while I was having fits about ALL of us getting some in the broth. When a chicken was roasting in the oven, they'd sigh and gripe that I "never let them eat it". Oh well, I still get rich broth and I'll stop stirring.

Emily said...

Fantastic idea about making broth.

Anonymous said...

I've made lots of meat based broth but never even thought of veggie broth. What a great idea to store up peelings in the freezer! Curiously, while purchasing seed potatoes for my garden one year, I recall the owner saying that store bought potatoes are sprayed with a chemical to inhibit them growing while on the store shelves. I wonder if that would transfer into soup stock? Thanks for all your inspirational methods. They've saved us money> Plus...my sons have fun with the wonderful texture of the homemade laundry soap!

Anonymous said...

When you make beef broth, roast your beef bones first and your stock will be even darker and richer.

Sandy (a.k.a.Grannie) said...

Hi Gayle -- extremely informative article on vegetable stock!

My d-i-l and I purchase rotisserie chickens when they are half off; debone them usually (some whole ones get saved to split and put back on the grill at a slow heat and baste with bbq sauce) and freeze the meat. The bones also get frozen; and when we get quite a stash, we put them in our huge Bayou pot which has a basket and simmer for a number of hours with carrots, celery, a Tbsp. or two of vinegar--helps to leach out the calcium in the bones--and onion and then can the stock. I got 21 qts plus a gallon to make soup that night with Klebas (small egg dumplings). I have a gem of a d-i-l who helped me this time with this project--I am blessed.
Sandy (a.k.a.Grannie)