vegetable stock – Best for the Moment

Last month I made vegetable-based stock for use in soups, meat and other dinners to add moisture, plus a boost of flavor. Since I haven’t been cooking this week, I thought it was the perfect night to take all the soon-to-expire veggies out of the fridge and “stock” up. This time around I boiled about 5 cups of water and added chopped onions, cabbage and kale. I added more water throughout to keep the pot full, since much of the liquid is reduced during the process. Also, I added a little wine and sprinkle of salt. (By the way, just a tablespoon of the frozen stock from last month added a kick to tonight’s ground turkey. The flavor is extra concentrated.)

Seasonal veggies + cleaning out the fridge = experimental vegetarian. Last week’s pre-made dinners were a breeze, and with the short holiday week I set out to create a similar outcome. I started with enchiladas, which are hearty enough for three nights as a main course – and not to be mistaken as healthy or vegetarian! 😉

From there, I had an overabundance of Capay vegetables left to deal with: butternut squash, collard greens, cabbage, carrots, and apples, oh my! I searched high and low on Epicurious and Everyday Food, and came up with the following items:

Butternut Squash, Apples and Braising Greens – An adaptation of SF chef Traci des Jardin’s recipe on Epicurious; I used butternut squash in place of sweet potatoes (based on the reviews I wasn’t the only one to do so!) and collard greens. I didn’t have parsley, but didn’t notice. Tomorrow night, I might try blending the dish and adding it to stock to make a soup – another reader’s suggestion.

Vegetable Stock – The perfect solution to freeze for later use! Using ideas from Martha Stewart, Sam Beall and Epicurous, I made my own hybrid by sauteeing chopped onions in olive oil, and then adding chopped cabbage, 5-6 cups of water, sliced carrots, dried oregano, a little white wine, and salt and pepper. After boiling for an hour, I strained out the veggies and brought the stock to room temperature before putting in tupperware for the freezer.

Tag: vegetable stock

Stocking Up

Like this:

Faux Vegetarian

Like this:

Share this:

Like this:

Share this:

Like this: