Hi Sweet Friends, Learn the 5 Green Cooking Habits You Can Implement In Your Kitchen Today! ➡SUBSCRIBE to my channel: ru-vid.com WATCH NEXT➡ ru-vid.com/group/PLkRuW3pBo2U3ejP-96sEt_ASu2cvG-0M9 ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/ ➡Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy: RU-vid.com/MarysNest 🍎BLOG POST: marysnest.com/5-best-green-cooking-habits/ ➡TIMESTAMPS: 0:00 Introduction 0:43 1. The Importance of 3 Scrap Bags 4:24 2. How to Make Clean Out the Crisper Meals 8:40 3. How to Make Clean Out the Fridge Meals 13:16 What is a Four Corners Pantry? 18:19 4. How to Do a Four Corners Pantry Inventory 21:05 5. How to Store Food Correctly 23:31 BONUS GREEN TIP ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ NO EMAIL REQUIRED FOR THE 3 DOWNLOADS BELOW: ➡ 1. FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡ 2. 10 STEPS TO INFLATION PROOF YOUR PANTRY CHECKLIST: marysnest.com/how-to-fight-rising-grocery-prices-with-free-checklist/ ➡ 3. FREE CREATE A TRADITIONAL FOODS KITCHEN CHART: marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡RELATED VIDEOS: ▶How to Make Bone Broth: ru-vid.com/group/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ▶How to Cook with Scraps: ru-vid.com/group/PLkRuW3pBo2U0Uc9r7s9UcgkrnRXAM9riz ▶How to Grow Veggies from Scraps: ru-vid.com/group/PLkRuW3pBo2U1K-YYL7cjro1ThS4a6YlhE ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶RECENT VIDEO UPLOADS: ru-vid.comvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest to equip your Traditional Foods Kitchen. ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/ ✳FAVORITE FOOD STORAGE SUPPLIES: Glass Containers: amzn.to/442puRR 5 Gallon Buckets w/ Lid: amzn.to/2ZEdlDM Gamma Lids - White: amzn.to/2RwYK8G 1 Gallon Mylar Bags: amzn.to/3bZxqJR Half Gallon Canning Jars: amzn.to/43J3SKA Leak Proof/Air Tight Jar Lids: amzn.to/3j45S8L 300CC Oxygen Absorbers: amzn.to/2EwFndd 5g Silica Gel Packs: amzn.to/2G9Dm7f Handheld Foodsaver with Docking Port: amzn.to/2FQNqlQ Foodsaver Jar Adapter Kit: amzn.to/2S2wKtL ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Northwest Wild Foods, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: RU-vid Community: ru-vid.comcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary
I have a 4th freezer scrap bag that is filled with citrus peels. :) once i get enough for a half gallon jar, cover with distilled white vinegar and leave it in the pantry for a week or 2, and then strain and its awesome homemade cleaning vinegar. Thank you for the video, Mary! i have to get better at regular clean out the crisper meals, for sure.
How much vinegar and water do you use in your spray bottle? I've made a batch using 1/4th citrus vinegar and 3/4 water, but I think that may be too strong?
@@irisdude you know, i don't even measure. i would say maybe a third of a cup or a half cup and then fill the rest with water. so maybe 1/6th or so? i also make a bathroom cleaner for the toilet thats much stronger and has dishsoap in it too. maybe 1 part vinegar, 1 part dish soap, 1 part water.
Hi Patrick, you might like my citrus vinegar video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-81BqH6l6cHw.html And here is the first update: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8qQMGgAKVU4.html And here is the second update: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UFO4Tm2VQ6E.html Love, Mary🤗
May I ask your advice? I've been trying to turn lemon peel into cleaning vinegar but it gets to a point where it just stops fermenting and goes off. I've tried adding more sugar, that doesn't work...
Your message about not wasting should be mandatory reading everywhere. Not wasting is not just about money- it’s the right thing to do. Too many people seem to think they’re above eating leftovers or vegetables past their prime or think throwing things out is ok since they can afford to do it or believe they’re “too busy” or that they’re cheating their family in some way. Living frugally is a source of pride.
Thank you so much for sharing this. You are spot on! My parents lived through the great depression and World War II, and they never wasted anything! My mother always made delicious meals and our table was always full - even if they were simple leftovers…and my father could pretty much fix anything with every little piece of equipment he saved. Yes, living, frugally, and learning how not to waste is the morally right thing to do. Love, Mary❤️🤗❤️
I was raised on the maxim "Use it up, Wear it out, Make it do, Or do without!" It was originally "eat it up," and that was the way President Calvin Coolidge quoted it in the early 1930s, when he said those values are what made New England great. Later, in WW2, it was popularized as "use it up..." when conserving resources was patriotic, the way those on the "home front" could help to win the war. My grandmother was born in Connecticut in 1884, and she quoted it often, and lived it always. For example, if she got a junk mail letter printed on only one side of the sheet, she cut it into thirds and used the back for scratch paper and making lists. The whole time I was growing up, we never had to buy a scratch pad, as Nana kept us supplied. I wish we could bring back frugal living as a patriotic value, because I think it's good for the environment. But if we can't do that, at least we can teach the skills for individuals to practice, as Mary does with food.
@ixchelkali, Interesting fact about the scratch paper. My grandma always did that also. I never really understood why. However, I have continued that habit in my life. Thank you for sharing this. 🥰 I now know 😊💖
Since I'm a vegetarian and don't make bone broths, I use all of my veggie scraps for veggie broth. It's so delicious. Good idea about the bread scraps.
I made a clean out the fridge meal this evening ! Also used home grown onions , garlic, canned tomato sauce , black beans in fridge I accidentally opened two days ago, and meat from freezer. Macaroni that was opened and used the dried dried cheese sauce for zucchini chips! So great idea. I have done this before , something my mom taught me!
These really are 5 great habits, Mary. We are working to get better at all of them. Nothing gets me more irritated at myself than picking up a pantry item only to see the best by date is over a year in the past. Have a blessed upcoming week!
I moved into a senior neighborhood & I’m gardening for the first time ever. I grew up in the desert & water was not always available for a garden. I’m having fun trying to grow things I can eat & that give me pleasure like flowers
Our favorite "clean out the fridge" meal is a frittata (or a quiche). A quiche is just basically a fancy frittata in a pie shell lol. You can put SO many things in one of those lol, veggies, cheese, any kind of cooked meat (even lunch meat). Our basic recipe is for a 10 inch cast iron skillet. Heat up or cook your ingredients in the skillet with a bit of fat of your choice, we usually go for about 3-4 cups of ingredients (don't measure, just eyeball it). Then beat 6 whole eggs, add some salt and pepper and whatever seasonings you like, and pour it over the ingredients in the skillet. If you don't have enough eggs, you can add milk, half & half, yogurt or whatever else you have to make up the difference. A little grated cheese on the top (or not) and then just bake it in the oven at 350 F for about 20-30 minutes. You want the center to be a little glossy, but not liquid. Let it cool for a while to firm up, then slice and eat. YUM! The leftovers are amazing as breakfast or a quick lunch (I especially like them as a "frittata sandwich" on some toast. *If you don't have a cast iron skillet, don't trust it to not stick, or want to use it for a different purpose, just transfer your warmed ingredients to a pie plate, pour the egg mixture over it, and cook it that way. If you go that route, I'd suggest putting the pie plate on a baking sheet to help avoid any potential spills.
Simply Wonderful of you to share your knowledge of cooking with scraps. My grandparents, and parents always used up every little bit of food we got. Thank you for caring & sharing. Looking foward to creating some scrumptious meals❤🎉😊
Mary, I’m so excited! I preordered your cookbook and it’s coming today. Such high praise on Amazon is much deserved. Your love and respect for your husband sold me! So many women complain and carry on about what’s wrong with their spouse. Mine has been gone for many years- I’d love to bring back those days to be more cheerful and appreciative, as you are!
Just put in my Survival Seeds order yesterday (no, I didn't order the shirt or tote with the cute saying on it, or the mugs). Right now they are having a Father's Day Sale on everything! I also made a coleslaw yesterday in which I added the julienned broccoli core after peeling it, and the peelings went into the scrap bag for when i make a mineral/vegetable broth. Love being able to use up everything. A couple years ago I started the process of replacing out all of my tupperware. Some of them were over 30 years old (definitely not Bpa-free). I replaced them with glass containers including mason jars. I am so glad I did. But, it is important to note, glass has some limitations I had to get used to. For instance, storing vegetable scraps in half gallon mason jars in the freezer...you can't get the scraps out until they defrost. I use your scrap bag method now instead, of a freezer bag inside Bpa-free tupperware. So convenient!
Hi Patrick, I am so with you! I used to store my scraps differently too, and I learned the hard way. When they are frozen, they are almost impossible to get out of the jars! Then I switched to just a plastic bag, but they were so misshapen in the freezer. They took up unnecessary amounts of room. Then I had a lightbulb moment about putting them in a tall, slim container lined with the plastic bag… And that’s finally worked great. Hope you are having a great weekend. Love, Mary ❤️🤗❤️
I had a lot of carrots, and my kids do not like cooked carrot. Yes, I can grate it into a bolognaise or similar, and from time to time I do. But I decided to experiment and grated mine to make gnocchi. After all there is spinach gnocchi, and beetroot gnocchi. You can hide quite a bit in gnocchi, and you don't need to buy as much pasta! My carrot gnocchi turned out fantastic.
I have been keeping more of my jars to reuse. I like to clean them up, put them in the dishwasher to get the smell out, and even put some fun decals on them to jazz them up. It has been so nice to see what I have, it definitely keeps me more organized. Love the bread idea, will definitely try that.
I love tips like that! My only issue is the squeamish, spoiled adults I cook for. But what they don't know can't hurt them, and might actually boost their nutrition, as long as I manage to keep my mouth shut about it :'D
Excellent video. There are so many cut and come again vegetables. I buy green onions and put the bottoms in water for a few days. When the roots are established, I plant them in my container garden. I try to grow plants so that a person can get continuous cuttings. I looked up plants and there are so many. Don't forget many beautiful flowers are editable or can be used in hair and skin products. Happy container gardener here!!
You just described my cooking styles and practice, minus the taco chips craving. Those never go bad or last past a couple of days unfortunately for my waistline. This morning I had a hankering for bacon, but I had jerky in my preps, and I opened my red beet eggs which I made last weekend. The jar selfsealed when I put the hot vinegar and beet juice over the eggs. I simply put it in the fridge and didn't notice until this morning when I had one with my jerky. I didn't have to even go outside.
I don’t make bone broth because I’m vegan, but I love making vegetable broth. We also put veggie scraps in our compost for the garden. And clean out the crisper is a great idea. I love making homemade soups.
Thank you for these tips. I save my scraps in my refrigerator freezer, but I am running out of room. Possible power outages concern me about owning a freezer. Am I too careful?
Hi Mary, You have very useful and basic simple tricks for smart living. Thank you for sharing them. I am wondering, do you wash all of the veggie scraps before putting them in the scrap bags? ie. Onion skins, cauliflower leaves and cores? Also, do you keep carrot skins that are starting to sprout some? Sadly I am limited in my freezer space and since my husband passed away last year, I don't need to make such large meals, so I go through less products.
I am so sorry to hear that. Your husband passed away. You can certainly wash any scraps you want before putting them into the scrap bag. It’s really a matter of just doing what makes you feel most comfortable. And yes, I save the carrot skins, even when they’re sprouting. So glad you’re here. Love, Mary❤️🤗❤️
TIP; I've found that by wrapping my veggies, lettuce, etc in paper towels, then back into veg bags, they last 2 to 4 times longer in my fridge. Hope this helps someone ❤
Unrelated, have you ever done baked pork on a bed of sauerkraut? Have to rinse sauerkraut well otherwise too salty. Little bit of oil to start, pork on the fatty side. Stir bed when it starts to brown, the browner the better, it's the star of the show.
I save chicken scraps for broth as well as ham bones (with a little chunk of ham added) for ham&potato soup, pea soup, bean soup, etc. Always make my own bread crumbs, panko crumbs and croutons, but I NEVER thought to save veggie scraps! What a great idea! I'll be saving them from now on as well! Thanku Mary!!😊
Thank you for the tips. I can't wait to print out the lists to use as a guide for my supplies both fresh and longer term. I don't utilise my freezer, left overs and scraps enough. Sorry chicken 😂 I have other uses for most scraps now.
@MarysNest I truly appreciate you sharing this video, I was just telling my daughter we are going to take inventory on everything in the pantry. We have done the freezer, afterwards we will be making freezer meals that are easy to put in the oven/ slow cooker. However, this will keep us on track 👣 with our successful way of eating healthier.
I have almost no food waste, because I have been thinking about how to best utilize foods, throughout my life. Although I agree with your general approach, I use a more organic rather than systematic approach. Whatever works. I compost my vegetable scraps, if I find them unusable. I plan to garden, although I am a beginner.
Love your tips and your channel. I am currently doing some of your tips but will add the rest to my list. I have a question about a past video. The "No Knead" bread recipe. Can you turn these into rolls and buns for hamburgers? Thank you so much. I really enjoy your videos with all the excellent information and cheerful attitude. It makes me fill that I can do it too.
HiSandra, thanks for the kind words! As to the no-knead breads, they may work as rolls but I’m not sure about hamburger buns, I have a hamburger bun recipe here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ha8nSASSWgQ.html Love, Mary❤️🤗❤️
Hi Dear Mary. I did a bulk lot of beans in my pressure cooker and froze them. Do I de frost before using? or can I use straight out of the freezer? Thankyou 💖💖🤗🤗
I have a spaghetti bag. Any leftover cooked or fresh just starting to go bad zucchini, carrots, squash, or tomatoes it goes in the bag. Whenever I make spaghetti sauce I dump what I saved in. It all cooks down and no one knows it’s in there.
Oh yes, it’s an Italian soup I grew up with. Basically a vegetable soup that you throw in scraps of bread to thicken it. Like a bread salad…just hot. Love, Mary
I think it’s fine to buy a ready-made sourdough starter. I believe King Arthur flour company sells them and then you’ll just treat it like a regular sourdough starter feeding it daily if you’d like to bake daily, or refrigerating it, and then feeding it once a week. There are other ways to maintain a sourdough starter, but those really are the two best ones that will ultimately give you the best results when baking sourdough bread. Also, be sure to use your discard and save some of it to dehydrate in case anything goes wrong with the sourdough starter you have. Here’s my Complete Sourdough Guide: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof Love, Mary ❤️🤗❤️
Hi Mary, Thank you for such informative information, I enjoy learning so much from your videos. I was wondering about the place you get your suet and bones, USA Wellness meats. Do you have to have a subscription for this site? Subscriptions won't work for me and I am having trouble to find a place that carries this grass fed & finished meats that you can just buy what you want/need at any time. Thank you for sharing with us all.
Great question! It really depends on what you want to do but cleaning your pantry regularly, storing food properly, and using strong smelling herbs as a deterrent can help tremendously but hope others will chime in with their tips. Love, Mary
It’s really up to you as to which chicken bones you want to save. When I roast a chicken for my family, I save all the bones. If you were having a dinner party at which you served roast chicken, then maybe you wouldn’t save those bones if you were uncomfortable about the germs from other people. However, you are heating everything at a very high temperature 180°F when you make bone broth so I don’t see it as so much of a concern. But that’s definitely a personal choice of every home cook. Love, Mary
