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When it comes to getting your pans super clean, what takes the place of pure elbow grease? Ingenuity! And host Mary DeAngelis has some great ideas for creating your own cleaners. “The first step is the easiest,” she shared. “Let pans cool before cleaning.”
“Homemade vegetable stock: If you don’t compost your vegetable scraps, freeze them! Once you have a bag of scraps—ends of onions, celery, carrot tops/ends, broccoli stalks, corn cobs, chard leaves and stems, potato peelings, etc.—prepare your stock! In a soup pot, add chopped scraps and 1 Tbsp olive oil with chopped green onions on high heat, stirring frequently. Add your favorite spices, mix through heated scraps. Add 1 Tbsp salt and 2 quarts of water. Bring to a boil then lower heat and simmer for 30 minutes. Strain and discard vegetables. Use, store, and freeze to enjoy as a meal or soup base, or to add flavors without added calories from butters, etc.” –Lisa, HSN Culture & Engagement