< PreviousScraps, Peels, and Stems126In a large serving bowl or on a platter, gently stir together the onions, lentils, and rice. Serve alongside a dish of yogurt. Mujaddara will keep in the fridge for 4 days and in the freezer for 3 months, although the onions will lose their crispness. Shakshuka Beloved in several Middle Eastern and North African countries, shakshuka is typically seen in the United States only as a sauce for poaching eggs, and that’s selling it short. It’s every bit as delicious without the eggs, stashed in the freezer for a quick meal with nothing more than a piece of toast or a sprinkling of feta, or as a base for some leftover grilled chicken. If you’re a gardener with bumper crops of peppers and tomatoes, you’ll want to put up some extra quarts; it’s an easy recipe to double or even quadruple. If you use red, orange, or yellow bell peppers, the final dish will have a sweeter, less pungent flavor than if you use green, so use your favorite or what you have on hand. It’s also fine to use chicken stock rather than vegetable broth. Makes 4 servings3 tablespoons olive oil1 medium white or yellow onion, diced4 cloves garlic, minced1 tablespoon pimentón de la Vera or smoked paprika2 teaspoons ground turmeric1/2 teaspoon dried thyme1/4 teaspoon cayenne pepper, or to taste2 medium bell peppers, seeded and diced1 (15-ounce) can whole or diced tomatoes, or 2 medium fresh tomatoes, peeled and diced 1 1/2 cups vegetable broth1/2 to 1 teaspoon saltIn a large saucepan set over medium-high heat, warm the oil. Add the onion and stir, cooking until it is translucent and golden, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute, until golden. Stir in the pimentón, turmeric, thyme, cayenne, and bell peppers. Cook for 10 to 15 minutes, stirring occasionally, until the peppers have softened.Add the tomatoes with their juice and the broth, stirring to blend. Simmer, uncovered, for 40 to 55 minutes, until the mixture has reduced to a thick sauce. Season to taste with salt. Shakshuka will keep in the fridge for up to 5 days or in the freezer for up to 6 months. ScrapsPeelStems_Pages_JG.indd 1265/21/18 2:55 PMCooking and Eating 127ShakshukaScrapsPeelStems_Pages_JG.indd 1275/21/18 2:55 PMScraps, Peels, and Stems96Roasted Berries Underripe berries won’t ripen after picking. If you’ve bought them, here’s how to boost the flavor and make them something you’ll enjoy eating—alone or with granola, yogurt, ice cream, or shortcake. You can add the scraped vanilla bean piece to a bottle of vanilla extract (or even plain bourbon) for an extra boost of flavor in future baking.Makes about 2 cups 1 to 3 tablespoons granulated sugar1/2 vanilla bean, split and scraped2 pints berries (any variety)Preheat the oven to 400 degrees F. In a medium bowl, toss together the sugar and vanilla seeds, trying to evenly distribute the sticky seeds as best you can.If your berries are strawberries, hull and halve them; if not, proceed to the next step. Toss the berries in the vanilla sugar, then spread in a single layer on a baking pan. Bake for 10 to 12 minutes, until the berries are soft but not falling apart. Scrape the berries and juice into a small bowl while still hot, then let cool and serve at room temperature or cover and refrigerate for up to 4 days. Mixed Berry Freezer Jam Get a little too enthusiastic at the fruit stand? This recipe works fine if all the berries are the same variety, too. Makes about 2 1/2 pints 4 cups mixed berries 3 1/2 cups granulated sugar1 tablespoon lemon juice1 (3/4-ounce) packet fruit pectin3/4 cup water In the work bowl of a food processor, pulse the berries until they are roughly chopped. (Do this by hand or in a blender if you prefer.) In a medium bowl, combine the berries, sugar, and lemon juice, and let stand 10 minutes. ScrapsPeelStems_Pages_JG.indd 965/21/18 2:55 PMStoring97Mixed Berry Freezer JamScrapsPeelStems_Pages_JG.indd 975/21/18 2:55 PMScraps, Peels, and Stems156Combine the aquafaba and cream of tartar in a small bowl. Using an electric mixer, beat on high for 5 to 6 minutes, until the liquid is creamy and fluffy, like soft meringue. It will have more than doubled in size and should hold its shape when you remove the beaters.Stir the milk mixture into the dry ingredients until the batter is thick and slightly lumpy. Using a broad spatula or wooden spoon, gently fold in the whipped aquafaba, only until no streaks remain. Do not overmix. Cook the waffles according to your wafflemaker instructions. Serve the waffles immediately. Cooled waffles will keep in the freezer for up to 3 months. Pop them into the toaster straight from the freezer to reheat. Aquafaba Gingerbread Loaf This is a great place to use the liquid from red or black beans; the stronger flavor completely disappears under the punch of the combined spices and molasses. If you’re a real fan of very spicy ginger cake, try stirring some candied ginger into the batter right before sliding the cake in the oven or adding a teaspoon or two of grated fresh ginger along with the dried spices. You can substitute three-quarters cup milk plus one-quarter cup plain yogurt for the buttermilk. Makes 1 loaf (about 10 slices) 1/2 cup butter, melted and cooled, plus more for the pan2 cups all-purpose flour, plus more for the pan 1/4 cup granulated sugar1 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground ginger3/4 teaspoon ground cloves1/4 teaspoon ground allspice1/4 teaspoon freshly ground black pepper1/2 teaspoon salt1 cup buttermilk or kefir 1/3 cup aquafabaPinch of cream of tartar (optional) 1/2 cup molasses (not blackstrap) 1 teaspoon rum, apple brandy, or vanilla extractPreheat the oven to 350 degrees F. Lightly butter and flour a 9-by-5-inch loaf pan.In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt. Set aside. ScrapsPeelStems_Pages_JG.indd 1565/21/18 2:56 PM157Aquafaba Gingerbread LoafScrapsPeelStems_Pages_JG.indd 1575/21/18 2:56 PMScraps, Peels, and Stems158In a small bowl, stir together the butter and buttermilk. Set aside. Combine the aquafaba and cream of tartar in a small bowl. Using an electric mixer, beat on high for about 4 minutes, until the liquid is very thick and creamy, with small bubbles that appear when you stop beating. Using a wooden spoon or spatula, stir the buttermilk mixture into the dry ingredients and mix just until the dough comes together in a soft ball. Stir in the molasses and rum (or apple brandy or vanilla extract) and mix until it’s smoothly blended. Fold in the aquafaba only until no streaks remain and gently spread the batter evenly into the prepared pan. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. Cool for 10 minutes, then gently loosen the cake from the pan and invert onto a wire rack. Cool completely. The loaf will keep at room temperature for 3 days; sliced, it will keep in the freezer for up to 5 months. KEY STEPS:Action Level 1 ›Learn to make at least one main dish so well you can adapt it to whatever you have on hand. ›Skip buying buttermilk and use homemade. ›Begin regularly using at least one type of cooking or brining liquid that you currently throw out.Action Level 2 ›Master two different main dishes so that you can adapt them to whatever you have on hand. ›Host an annual soup swap night. ›Save cheese brine to use in marinades.Action Level 3 ›Teach someone else how to cook a main dish in a way that shows them how to adapt the recipe in many ways. ›Replace some of the eggs you regularly use with aquafaba. ›Find a community kitchen space to share with friends every few months and make big batches of meals together.ScrapsPeelStems_Pages_JG.indd 1585/21/18 2:56 PMABOUT THE AUTHOR Jill Lightner has been writing about food, farms, and sustainability since 2001, working as a restaurant critic, recipe developer, and magazine co-editor for the largest member-owned food co-op in the United States, as well as editor of the James Beard-winning magazine Edible Seattle. She is the co-author of Mason Bee Revolution and lives in Seattle. Find her at jilllightner.com. ScrapsPeelStems_Pages_JG.indd 2555/21/18 2:56 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >