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As far as I can remember I always saved the cauliflower cores and the tough asparagus ends for stock, but in truth I discarded way too much good stuff. I felt bad especially for the gnarly celeriac peelings. Those used to be hard to come by and at eight bucks a root I resented throwing a third of it into the compost bin. I rationalized that all discarded vegetable matter ends up in the composter anyway. Dirt to dirt as my darling would say. But after seeing Eva's Compost Stock post over at Kitchen Inspirations I began to save EVERYTHING.

Now if you are short of water, this isn’t for you, some of the vegetable peelings require several batches of water to wash them free of dirt.  Fortunatley we have plenty of water in Kamloops. The name "Tk'əmlúps" is a Shuswap word meaning "meeting of the waters". The city sits at the confluence of the North and South Thompson Rivers. We not only have lots of it, with one of the best water filtration systems in North America, our water is drinkable and tasty.

Zero Waste Stock

  • Save all the vegetable peelings, the roots and the blossom ends, the tough parts, the ends and the cores and place in water until free of dirt.
  • Rinse in cold running water and drain.
  • Lay the peelings on paper towels and let them dry.
  • Pack them into large zyploc bags and freeze.
  • Keep adding to the bag until full.
  • Empty the bag into a pressure cooker or a large stockpot and cover with water.
  • Cook until the peels are very tender.
  • Strain the stock and pack them into freezer containers.
  • Defrost the stock in the microwave and use in all types of dishes instead of water.
  • I never cook rice in water anymore.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!