Hot Spinach Dip

daisi - January 19, 2011

It’s Breakfast Time: Sour Cream Pancakes

daisi - January 19, 2011

Homemade Vegetable Stock

daisi - January 19, 2011
spinach dip
pancake
BLOG

 

If you’re anything like me, every time you buy celery or carrots, you end up throwing half out before you use it. What a waste. There is an alternative that will not only save your veggies, but will also provide you with a base for dozens other recipes. That solution is vegetable stock. 

Here’s what you do: Keep a gallon freezer zip lock bag in your freezer. When you know you’re not going to use all the veggies you purchased, go ahead and chop them and throw them in the freezer bag. Also, when you’re chopping veggies for any meal, don’t throw away the “ends” for lack of a technical term. You know, the leaves from the celery, the bits you chop off for asparagus, the stems off of mushrooms, you get the idea. Once you have a bag full of veggies, you’re ready to make stock. I think all veggies work well in a stock base, but you’ll definitely need these three to get the most flavor: carrots, celery, and onions.

Step 1: Heat a few table spoons of olive oil over medium heat in a large pot. Add the thawed veggies from your freezer.

Step 2: Saute the vegetables for 20 minutes, stirring occasionally.

Step 3: Add water. I usually make a large stock pot of vegetable stock and freeze it. Let simmer for about 1-2 hours. 


Step 4: In the meantime, prepare bags to freeze the stock. I usually freeze them in 2 or 4 cup quantities as this is what most recipes require.

Step 5: Allow the stock ample time to cool (30 minutes) and pour through a sieve. I like to pour it through the sieve twice to catch everything.

Step 6: Lastly, scoop the stock into your prepared bags using a 1 cup measuring cup with a spout. You can store these flat or upright in the freezer until ready for use. Defrost them in the fridge or microwave before using.

Homemade Vegetable Stock

Ingredients

  • •8 cups of water
  • •1 onion, coarsely chopped
  • •1/2 cup carrots, chopped
  • •3 celery stalks, chopped
  • •2 cloves garlic, whole
  • •olive oil or butter
  • •any of the following:
  • •chopped mushrooms
  • •cilantro
  • •bell peppers
  • •potatoes
  • •leeks

Instructions

  1. Heat a few table spoons of olive oil (or butter) over medium heat in a large pot. Add the thawed veggies from your freezer.
  2. Saute the vegetables for 20 minutes, stirring occasionally.
  3. Add water and let simmer for about 1-2 hours.
  4. Allow the stock ample time to cool (30 minutes) and pour through a sieve. I like to pour it through the sieve twice to catch everything.
  5. Scoop the stock into freezer bags using a 1 cup measuring cup with a spout.

Notes

You can store these flat or upright in the freezer until ready for use. Defrost them in the fridge or microwave before using.

http://shesthebross.com/2011/01/vegetable-stock/