Image of Leftover Beef 'n' Barley Soup in Slow Cooker

Waste Not, Want Not!

Frugal Living – Don’t waste so much food!

If we were to live more frugally, like our Grandparents did, we would be richer, healthier, less stressed and happier. Of course that generation had other challenges and issues – wars, disease, etc. but some of those old-fashioned habits might serve us well today.
One of the easiest habits that we seem to have forgotten is not wasting food by using up leftovers. I find it quite shocking that Canadians waste $27 million per year in food which is thrown out in the garbage. Check out this CBC story that has some helpful tips on reducing this waste.
Planning your food shopping to optimize both your food budget and your time budget just makes sense in these crazy-busy and way more stressful times than our Grandparents ever had.
Setting aside one morning or evening of a weekend to plan, shop, pre-prepare, pre-package and even pre-cut some items seems to me a fair exchange for the stress of not having a clue what’s for dinner tonight, and, sadly, all too often just going the easier but unhealthier way of eating out or take-away.
Try it for a week and see.
Send me comments – positive and negative, on your experiences with meal planning/ creative leftovers.

Now here’s one of my favourite yummy Fall recipes to use up leftovers. The smell when you get home from work is unbelievable!

Image of ingredients for Leftover Beef 'n' Barley Soup

Basic ingredients for leftover Beef ‘n’ Barley soup

Image of Leftover Beef 'n' Barley Soup in Slow Cooker

Such delicious soup – from leftovers!

Beef ‘n’ Barley Soup from leftovers
Ingredients:
Leftover beef rib bones from prime rib roast (previously gnawed upon is fine)
Beef marrow bones (optional) I get them with my freezer beef order. They add richness to the soup.
Onion, celery, carrot, garlic, green pepper, sweet potato (can be wilted or gnarly, doesn’t matter)
1/2 cup pot or pearl barley
Leftover vegetables – I used leftover squash and leftover baked potatoes
Tomato passata (puréed tomatoes) or you can use a couple of fresh tomatoes that are mushy or not attractive anymore. Just chop ‘em up and throw them in.
Beef bouillon cube
Paprika, Bay Leaf, Salt and Pepper
2 tablespoons soy sauce ( preferably dark mushroom soy sauce)
Boiling water to fill slow cooker
Method:
Put everything in the slow cooker. Cook on high 4 hours or 6 hours on low.
At this time of year – be grateful for what you have! So many, many people have nothing, so please consider donating a bag of groceries to your local food bank when you go to the grocery store or give generously to a charity that feeds poverty or war-stricken people such as the Red Cross. And have a Happy Thanksgiving!

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