Since we became a one-income family, we are trying to stay on a really tight budget. My job is to stretch our food dollars as far as they can go. If I can do this efficiently it means an extra date night for us. I'm not willing to compromise on food quality and luckily we can afford not to. But that doesn't mean I'm not looking for ways to save.
One of the main things I'm trying to do is cut down on waste. I feel like a lot of food gets thrown away in our house on a daily basis. Part of that is just a fact of life with two kids. Food is often left on their plates or on the floor. But there is also waste that I'm responsible for: the chicken carcass that goes in the garbage, carrot pulp from juicing, almond pulp from milk and lots of broccoli and cauliflower stalks.
We love our cruciferous veggies here and end up with plenty of leftover stalks. I'm guilty of throwing them away in haste. Who wants a barren stalk lurking in their refrigerator? So now I'm on a mission to cut down on this waste... dare I say eliminate it? Not only is this an economic choice but also an environmental one. It's important to me to respect the Earth and everything we are so blessed to have. Not being wasteful with our food is part of this respect. This is so important to me to pass on to our kids.
With that thought in mind I made not one, but two, batches of broth from the carcass of our roast chicken. No need for store bought here. I’ve been freezing my almond pulp so I can dehydrate it into flour when I have a large batch. I’ve been putting my carrot pulp in these muffins. And I've been saving my broccoli stalks.
I'm pretty sure Andy thought I had gone off the deep end today. He asked me if I wanted to save the leftover broccoli stalk and I was perhaps a little too zealous with my "YES!" in reply. Luckily my husband takes these things in stride. He wasn't complaining at dinner time.
Asian Chicken Salad
Macadamia Nut Dressing
1 cup Macadamia Nuts
2 garlic cloves
1/2 tsp sea salt
1/2 cup water
1/3 cup olive oil
1/8 Red bell pepper (optional)
2 tbsp Lime
1 tsp ginger
Dash red pepper
1/2 cup Cilantro, chopped
1/2 cup Green onion, julienne
1 cup shredded Carrot
1 cup shredded broccoli (from stalk)
1/2 cup Green pepper, sliced thin
1 1/2 cups chicken, shredded or chopped
Sliced almonds to garnish
Combine all dressing ingredients except for oil in blender.
Blend on high until smooth.
Reduce speed to low and slowly add oil.
Combine salad ingredients and dressing and mix well.
Scoop 1/4 to 1/2 of mixture into food processor and pulse until chunky, just a few seconds.
Combine again, mix well and serve.
This is perfect over a bed of greens or in lettuce cups.
This post is shared at Whole Foods Wednesday, Real Foods Wednesday, Allergy Free Wednesday, Tasteful Tuesdays, Keep It Real Thursdays, Pennywise Platter Thursday and Simple Lives Thursday,