Tuesday, November 4, 2008
Waste Not: stale grains
This post is also part of Frugal Fridays at Biblical Womanhood!
Wasting food is a huge money drain. Most of us do it unintentionally once in awhile. In our quest to continue to lower our food bills while striving to improve our diet in quality, nutrition and taste, wasting food is not an option. Since the bulk of our breads, rolls and muffins are homemade, they get stale quickly. If I don't plan as well as I should I end up with dry cornbread, stale whole wheat bread slices, or crumbly muffins. Here are some ways I have found success in re-purposing these otherwise unusable grains into something with a new life!
Waffles: this morning I added the last piece of stale coffeecake, crumbled up into our whole grain waffles. I couldn't tell the difference, but it stretched the batter further!
Casseroles, Meatloaf, Meatballs etc.: for the casseroles you can use crumbled bread, cornbread etc. for a topping or stir it in with the other ingredients. Meatloaf and meatball recipes typically call for some sort of bread, so this is a simple substitution.
Muffins: Same as for waffles, just watch to make sure you lose a little of the flour called for so the muffins stay moist.
Soups/Stews: adding chunks of bread or cornbread stretches these inexpensive meals even further! Last night we added some chips that weren't super fresh to our chili, but bread would've been good as well.
How do you re-use stale grains?