Homemade Vegetable Stock | Dishin & Dishes

homemade vegetable stock recipe

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Starting in January, you may remember Mr. Wonderful and I were doing a Daniel Fast or a 21 day plant- based diet including no meat, dairy and only whole grains, vegetables and fruits.

Many of the soups and recipes we made called for vegetable stock.  I have made chicken stock plenty of times (see how to make chicken stock with your leftover roasted chicken carcasses here). I have a shelf in my freezer devoted to housing plastic tubs of chicken stock. I haven’t bought a box of chicken stock in a long time.



But I couldn’t use that for our fast so I got to work making some vegetable stock.

homemade vegetable broth

There is no reason for buying it! You probably have all the ingredients laying around your kitchen.  Oh, and by the way, if you peel potatoes and carrots on a regular basis?  Toss the peels into a gallon sized freezer bag and collect them. They are great to add to any stock to bump up the flavor! Also hang onto your celery leaf tops of the celery if you don’t eat them (I LOVE celery leaves in my dishes!).  Toss them in with the peels and you can practically make stock with the stuff you normally throw out!

Today I made the vegetable stock with a stock pot filled with cold water (about 3 quarts of water). The easy thing about making stock is, you don’t even have to peel stuff!  I DO give my onions, carrots and celery a rinse just in case they have dirt on them.  Cut the onions in half (peels and all!) and then toss in 4 carrots that you’d just broken in half or thirds. Also break up 3-4 celery stalks. Leave on the leaves! They add delicious flavor! add in some garlic cloves (about 3 or 4) that you’ve smashed with a knife.


Photo Jan 16, 10 17 13 PM


I realize that the celery and carrots look “dirty” in the above photo but that’s just dried spices I added. In the summer I would add fresh herbs out of my garden, but here in the cold months of winter I add about 1/2 teaspoon each of thyme, rosemary and parsley to the pot.

I took one last look at my vegetable crisper and decided to go ahead and add in 2 scrawny stalks of kale that were getting close to hitting the trash can and a couple of button mushrooms. Even if you don’t like mushrooms, I encourage you to try them in stock. They add a wonderful richness to the broth.

Then you just pop the lid on, leaving a little space to vent on one edge and just barely simmer it for an hour.

Once it’s simmered for an hour, take the pot off the stove and let it cool off somewhat. Then pour it through a fine strainer into a bowl.


image


You can press on the vegetables with a wooden spoon or rubber spatula which will release more veggie-rich liquid into the broth.

begetable stock

See how nice and rich and dark the broth has become? That’s flavor baby….pure flavor.

Then I pop this into the refrigerator (uncovered) for an hour or two to completely cool. It freezes beautifully so you can put it into freezer-safe containers and freeze it to use another time or if you plan on using it soon, a mason jar or two will work also! Keep it stored in the refrigerator until you decide to use it.


vegetable stock mason jar


The difference this makes in any soup you make will be significant. Try making your own broth or stock next time and save yourself some money!

**For an extra flavorful broth, roughly chop and saute your vegetables in a little olive oil until they begin to brown before adding water, then complete the remainder of steps. Alternatively, you can roast the vegetables in the oven as well to brown.

Homemade Vegetable Stock (or Broth)

 

Author:

Recipe type: Soup

  • 4 large carrots
  • 4 stalks celery
  • 3-4 garlic cloves
  • 1 onion
  • 2 stalks kale
  • 2-4 button mushrooms
  • ½ t. dried thyme or several sprigs of fresh thyme
  • ½ t. dried parsley or several sprigs of fresh parsley
  • ½ t. dried rosemary or 2 sprigs fresh rosemary
  • 1 bay leaf
  1. Break celery and carrots into thirds and add to 3 quarts water in heavy bottomed stock pot.
  2. cut onion in thirds and add to pot (no need to peel)
  3. smash garlic with side of knife and add to pot (no need to peel)
  4. Add kale and mushrooms to pot (no need to cut)
  5. Turn heat to high on burner just until the pot comes to a boil then reduce heat to where it barely simmers.
  6. Simmer one hour, pour through fine strainer into large bowl and chill in refrigerator one hour.
  7. Pour into freezer safe containers and freeze.

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Jalapeno Hush Puppies | Dishin & Dishes

Jalapeno Hush Puppies | Dishin & Dishes

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At any given time, my husband could show up at our house with just-caught catfish.  Or, our freezer in the garage could have an entire shelf dedicated to frozen fish he’s pulled in from one of our Oklahoma lakes.

One night this summer, early on before the water all dried up, We cut up a giant catfish he’d caught and went outside to fry it up.  There aren’t too many evenings in the Wonderful household that we fry anything.  But fresh caught catfish lightly breaded in some cornmeal and spices is wondrous all by itself…

Or with Hush Puppies.



I had no idea how easy they were to make at home.

First you have to bring a large pot of oil to 365º. Or, if you have one of those neat deep-fryer things, use that.  I would love but..

#1 My hips would NOT love it and are crying out for more treadmill time.

#2  I have no idea where it would fit in my kitchen cupboards which are already crying out for more room.

A large heavy pot works just fine as a substitute.  We used canola oil but you could use vegetable oil as well.

In a large mixing bowl, dump in one and one-half cups of cornmeal, one-half cup of flour, one teaspoon of baking powder, and a tablespoon of sugar. Also in 1/4 cup of finely chopped onion and one large jalepeno chopped fine.  I removed the seeds and ribs from  the jalapeno by scraping them out with a spoon tip after I cut the pepper in half.  My family are spice pansies and they wouldn’t like things TOO hot.  But you can leave them in if you like.

Don’t worry! The addition of jalapenos are not too hot here! It just lends a nice little kick to your hush puppies.

In a separate bowl, crack two eggs and add 1/2 cup of milk, whisk it together.







Dump it right into the other stuff you added to the large bowl.







Mix this all up.





And then decide to be really brave and add in 1/2 teaspoon of cayenne pepper into the mix. I PROMISE YOU! It’s not too hot. I’m a real wimp when it comes to spicy and I loved these.







This all came together in about one minute or less.  How easy is that?

Now, take a teaspoon or a cookie dough scoop and scoop up some of the dough.







Be very careful and hold the scoop or spoon down close to the oil and gently drop the batter into the oil.







 

And then continue to keep doing just like you did with the first one.  We did about 10 at one time.  Be careful not to add too many so your oil doesn’t cool down too quickly.







And let these go and bubble away.







Pretty soon, they float to the top and get nice and golden brown.







This will take about two to two and one-half minutes.At this point, scoop  them out with a slotted spoon.







And dump them gently into a paper towel-lined plate or bowl.  Mr. Wonderful used this cooling rack.







Look at those little darlings would you!?

If you want to, sprinkle them with a little salt while they’re fresh out of the oil.  Then make another batch until the batter is all gone.







Your family will be watching with baited breath.







Okay, that little guy may actually have fish bait breath..but still, he KNOWS what’s good!

Next time you fry up some fish, try these semi-spicy little balls of crispy goodness alongside your catch.  The traditional way to eat them is to break them open and spread them with a touch of butter, but I like them just like this.







Jalapeno Hush Puppies

 

Author:

  • 1½ c. cornmeal
  • ½ c. flour
  • 1 T. sugar
  • 1 t. baking powder
  • 1 t. salt
  • ¼ c. onion, chopped fine
  • 1 jalapeno, (large, chopped fine)
  • 2 eggs
  • ½ c. milk
  • ½ t. cayenne pepper
  • 4 c. oil, (peanut, vegetable or canola)
  1. Bring large pot of oil to 365º or heat up deep fryer. In a bowl, whisk eggs and milk until thoroughly mixed. In a large bowl mix together cornmeal, flour, sugar, baking powder, salt, onion and jalapeno with a whisk. Add wet ingredients to dry and mix well. Drop with cookie dough scoop (small size) into hot oil until they float and are dark golden brown (about 2½ minutes). Remove with slotted spoon to paper towel lined plate. Sprinkle with salt again if desired while still hot.

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