A significant part of budgeting is learning how to re-purpose, reuse and not waste. Now that Thanksgiving has passed and I still have a ton of food in my fridge, I need ways to make sure that it doesn’t go to waste. Here are three foods that I have reused from my Thanksgiving meal.
1. Heavy Cream
It is hard to beat homemade pie with homemade whipped cream. Depending on how much whipped cream you use on your pie, there might be some heavy cream leftover. If you have a mixer (and I would hope you do if you made homemade whipped cream!), it is remarkably easy to make butter from the leftover cream. Leave the cream in the mixer for a few minutes longer than you would for whipped cream. Eventually the liquid (buttermilk) and solids (butter) will separate. Once separated, turn your sink on to cold, pick up the butter and squeeze it under the cold running water. What you want to do is remove any remaining buttermilk from the butter. When you are done you can salt, wrap in parchment paper and freeze or use immediately. As for the buttermilk save it for delicious buttermilk waffles or pancakes on the weekend!
2. Egg Shells
If you have a dog, egg shells can make an excellent mineral supplement. Every time I use eggs, I place the shells on foil in my toaster oven at 250 degrees for about 10 minutes. Then I place them in a ziploc bag in my freezer to eventually process. I use a Magic Bullet to grind the shells into a fine powder that I then sprinkle over Desi’s breakfast or dinner. This is a great way to avoid buying expensive supplements for your dog.
If you don’t have a dog, egg shells can help make great compost!
3. Cheese Rinds
Again, if you have a dog then cheese rinds or slightly old cheese make excellent dog treats. I almost never buy dog treats anymore, Desi just gets the old bits of cheese that I don’t want to eat as his treats. This is an easy and cheap way to give your dog healthy treats.
If you don’t have a dog, cheese rinds can be added to soups to add some additional flavor to the broth. Often it will just dissolve into the soup. This works especially well with hard Italian cheeses such as Parmesan.