The Peel, the Heel and the Ham Bone: 15 Kitchen Scraps Grandma Turned Into Food We Still Fight Over
Grandma would be shocked by what goes in our trash. The orange peel, the heel of the bread, the ham bone, the broccoli stem: she turned every one of those kitchen scraps into something the family fought over at the table. She did it because money was tight, and because wasting food felt wrong. Here is what she made from each one, the simple recipe, and what it saves your family today..
Candied orange peel, the kitchen scraps candy grandma kept in a jar
Most of us toss the peel the second the orange is gone. Grandma simmered it in sugar syrup until it turned glossy and sweet, then kept it in a jar for fruitcake, cookies and a little treat after supper. It costs pennies and tastes better than anything in a store. Wash the oranges well before you peel them. Did your family ever make this? A) yes B) no C) never heard of it.
You will need: Peels from 3 oranges, 2 cups sugar plus extra for rolling, 1 cup water.
How to make it: Cut the peels into strips 1/4 inch wide. Cover with cold water, bring to a boil, drain. Repeat 2 more times to take out the bitterness. Boil 2 cups sugar and 1 cup water, add the peels and simmer on low for 45 minutes until see-through. Drain, roll in sugar and dry on a rack overnight.
Chocolate dipped orange peel for Christmas gifts
Once you have a jar of candied peel, dip half of each strip in melted dark chocolate. Lay them on parchment and let them set. In a small bag with a ribbon, they look like a gift from a fancy candy shop. A batch from a few oranges fills three or four gift bags, so this is a sweet way to save money in December.
You will need: 1 batch candied orange peel, 4 ounces dark chocolate, 1 teaspoon coconut oil, flaky salt (optional).
How to make it: Melt the chocolate and coconut oil in 20 second bursts in the microwave, stirring each time. Dip each strip halfway into the chocolate and let the extra drip off. Lay on parchment, sprinkle a few flakes of salt and chill 15 minutes until set. Store in a tin for up to 2 weeks.
Lemon peels, the kitchen scraps that become zest sugar
Before you juice a lemon, zest it. Rub the zest into plain sugar with your fingers and the sugar turns pale yellow and smells amazing. Grandma used it in tea, on top of muffins and in sugar cookies. It keeps for months in a jar. Two lemons that would have gone in the trash give you a whole cup of flavored sugar.
You will need: Zest of 2 well washed lemons, 1 cup granulated sugar, a clean glass jar.
How to make it: Zest the lemons with a fine grater, only the yellow part. Put the zest and sugar in a bowl and rub them together with your fingertips for 2 minutes. Spread on a plate to dry for a few hours, then pour into the jar. Use it on muffins, cookies or in hot tea.
Bread heels to bread pudding, the best known kitchen scraps dessert
Nobody in the house wants the heel of the loaf, so grandma saved them in a bag in the freezer. When the bag was full, she made bread pudding. Stale, dry bread is actually better here because it soaks up more custard. It is one of the most loved kitchen scraps recipes for a reason. For more ideas, see our cozy baked bread puddings.
You will need: 6 cups cubed bread heels or stale bread, 3 eggs, 2 cups milk, 1/2 cup sugar, 2 tablespoons melted butter, 1 teaspoon cinnamon, 1 teaspoon vanilla, 1/2 cup raisins.
How to make it: Butter an 8×8 baking dish and add the bread and raisins. Whisk eggs, milk, sugar, butter, cinnamon and vanilla. Pour over the bread and press down. Let it soak 20 minutes. Bake at 350F for 40 to 45 minutes until puffed and set in the middle. Serve warm.
Stale bread to croutons and breadcrumbs
The other half of the bread bag became croutons and breadcrumbs. Cubes tossed in butter and garlic turn into croutons for soup and salad, and dry slices whizzed in a blender make breadcrumbs for meatloaf and casseroles. Store bought croutons cost about $3 a bag. These cost nothing because they are kitchen scraps.
You will need: 4 cups stale bread cubes, 3 tablespoons olive oil or melted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian herbs, pinch of salt.
How to make it: Toss the bread cubes with oil, garlic powder, herbs and salt. Spread on a sheet pan and bake at 375F for 12 to 15 minutes, stirring once, until crisp. For breadcrumbs, dry the bread in a 250F oven, cool and pulse in a blender. Keep in a jar.
Ham bone to ham and bean soup
After the holiday ham, grandma never threw away the bone. It went into a big pot with dried beans, onion and carrots and simmered all afternoon. The meat left on the bone falls off and flavors the whole pot. One bone can feed a family for two nights. Which beans do you use? A) navy B) pinto C) great northern D) whatever is in the pantry.
You will need: 1 meaty ham bone, 1 pound dried navy beans soaked overnight, 1 onion chopped, 2 carrots chopped, 2 celery ribs chopped, 2 bay leaves, 10 cups water, salt and pepper.
How to make it: Drain the soaked beans. Put everything in a large pot and bring to a boil. Lower the heat and simmer, partly covered, for 2 to 2 1/2 hours until the beans are soft. Take out the bone, pull off the meat and stir it back in. Season with salt and pepper.
Vegetable kitchen scraps and chicken bones to broth
Grandma kept a bag in the freezer for onion ends, carrot peels, celery leaves and the bones from a roast chicken. When it was full, she covered it all with water and made broth. Today a carton of broth costs $3 to $4, and a full bag of kitchen scraps makes about the same as three cartons. Skip potato peels and cabbage, which can make broth bitter or cloudy.
You will need: 1 gallon bag of frozen vegetable scraps (onion, carrot, celery, herbs), bones from 1 roast chicken (optional), 2 bay leaves, 10 peppercorns, 12 cups water.
How to make it: Put the scraps, bones, bay leaves and peppercorns in a large pot. Cover with water and bring to a boil. Lower to a gentle simmer for 2 hours, or 4 hours with bones. Strain through a fine sieve and cool. Store in the fridge up to 4 days or freeze in jars.
Bacon grease to skillet cornbread
Every Southern kitchen had a little crock of bacon grease next to the stove. A spoonful heated in the cast iron skillet gives cornbread a crisp, salty crust you cannot get any other way. It is free flavor from the morning bacon. Strain the grease while warm and keep it covered in the fridge, then use it within a few weeks.
You will need: 2 tablespoons saved bacon grease, 1 1/2 cups cornmeal, 1/2 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups buttermilk, 2 eggs.
How to make it: Put the bacon grease in a 10-inch cast iron skillet and heat it in a 425F oven. Mix the dry ingredients. Whisk the buttermilk and eggs and stir in. Carefully pour the batter into the hot skillet, it should sizzle. Bake 20 to 22 minutes until golden. Cut into wedges.
Potato peels to crispy baked skins
Peeling potatoes for mashed potatoes? Do not toss the peels. Toss them with oil and salt and bake them until crisp. They taste like the best part of a baked potato and kids eat them like chips. Scrub the potatoes well before peeling and skip any green parts of the skin.
You will need: Peels from 5 pounds of scrubbed potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, sour cream and chives to serve.
How to make it: Pat the peels dry with a towel. Toss with oil, salt and garlic powder. Spread in one layer on a sheet pan. Bake at 400F for 15 to 20 minutes, stirring once, until crisp and golden. Serve with sour cream and chopped chives.
Broccoli stems to crunchy slaw
The thick broccoli stem is sweet and crunchy once you peel the tough outside. Grandma shredded it into a slaw with carrots and a tangy dressing. You can also slice the stems into stir fries. One head of broccoli gives you a side dish you used to throw away.
You will need: 2 broccoli stems, 1 carrot, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, salt and pepper, 2 tablespoons sunflower seeds.
How to make it: Peel the tough outer layer off the stems. Shred the stems and carrot on a box grater or cut into thin matchsticks. Whisk mayonnaise, vinegar, sugar, salt and pepper. Toss with the vegetables and chill 15 minutes. Top with sunflower seeds before serving.
Apple peels and cores to apple jelly
When grandma made apple pie, the peels and cores went into a pot. Apple cores are full of natural pectin, so the juice sets into a soft pink jelly with just sugar and lemon. It is one of the sweetest kitchen scraps tricks of all. Make it a fridge jelly and you do not need any canning gear.
You will need: Peels and cores from 8 to 10 red apples, 4 cups water, about 2 cups sugar, 2 tablespoons lemon juice.
How to make it: Simmer the peels and cores in water for 30 minutes. Strain through a fine sieve lined with cheesecloth, without pressing. Measure the juice and add 3/4 cup sugar per cup of juice plus the lemon juice. Boil hard, stirring, until a drop sets on a cold plate, about 15 to 20 minutes. Pour into clean jars and keep in the fridge up to 3 weeks.
Parmesan rinds, the kitchen scraps that make soup rich
The hard rind on a wedge of Parmesan looks like trash, but it is pure flavor. Drop one into a pot of minestrone or white bean soup and it melts a little and makes the broth rich and savory. Save the rinds in a bag in the freezer. Pull the rind out before serving. Have you ever tried it? A) yes, always B) no, but I will now.
You will need: 1 or 2 Parmesan rinds, 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can diced tomatoes, 6 cups broth, 1 can white beans, 1 cup small pasta, 2 cups spinach.
How to make it: Cook the onion, carrots and celery in oil for 8 minutes. Add garlic for 1 minute. Add tomatoes, broth and the Parmesan rinds. Simmer 30 minutes. Add beans and pasta and cook 10 minutes more. Stir in spinach, take out the rinds and serve.
Pickle juice to juicy brined chicken
When the pickles are gone, keep the juice. It is salty and tangy, which makes it a ready-made brine. Soak chicken in it for a few hours and the meat comes out juicy and seasoned all the way through. Lots of Southern cooks swear by this trick for fried chicken. Use the juice from a jar that has been kept in the fridge and throw it out after the chicken soaks.
You will need: 2 pounds chicken tenders or thighs, about 2 cups dill pickle juice, 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon pepper, oil for frying.
How to make it: Put the chicken in a bowl, cover with pickle juice and refrigerate 2 to 4 hours. Drain and pat dry. Mix flour, paprika, garlic powder and pepper and coat the chicken. Fry in 350F oil until golden and the inside reaches 165F, about 6 to 8 minutes. Drain on a rack.
Watermelon rind to sweet pickles
This one surprises people. The white part of the watermelon rind becomes crisp, sweet pickles with cinnamon and cloves. It was a summer favorite in Southern kitchens and a smart way to use every bit of the melon. It is one of the old-time kitchen scraps recipes worth bringing back, and a fridge version is easy.
You will need: White rind from 1/2 small watermelon (about 4 cups cubes), 1 cup apple cider vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, 2 cinnamon sticks, 6 whole cloves.
How to make it: Peel off the green skin and trim away any pink fruit. Cut the white rind into 1-inch cubes. Simmer the rind in salted water for 5 minutes until just tender, then drain. Boil the vinegar, water, sugar, cinnamon and cloves. Pour over the rind in jars. Cool and refrigerate 24 hours before eating. Keeps 2 weeks in the fridge.
Overripe bananas to banana pudding, plus grandma’s scrap rules
Brown, spotty bananas are the sweetest, so grandma used them in banana pudding. Layer them with vanilla custard and cookies and let it rest overnight. To waste less, keep a bag in the freezer for bread heels, peels and veggie ends. Do not save anything moldy, slimy or spoiled. Which kitchen scraps will you save first? Tell us in the comments.
You will need: 2 cups milk, 1/2 cup sugar, 3 tablespoons cornstarch, 3 egg yolks, 1 teaspoon vanilla, 1 tablespoon butter, 3 ripe bananas sliced, 40 vanilla wafer cookies, whipped cream.
How to make it: Whisk milk, sugar, cornstarch and yolks in a pot. Cook over medium heat, stirring, until thick, about 6 minutes. Stir in vanilla and butter. In a dish, layer cookies, bananas and warm custard. Repeat twice. Cover and chill at least 4 hours. Top with whipped cream.
