Vegetable Stock .

This is an added bonus to the upcoming posting next week. I am going to post a recipie for Chickpea and Kale soup. I plan on posting essentially two recipies. The easy way and the more tasty way to keep people interested.

Lauren's Vegetable Stock.
Cost per-serving - 20 cents... if that.

Ingredients -

1. Carrot
1. Stalk of Celery (use the leaves if attached)
2. Cloves of Garlic
1. Small onion
1. Tbs of oil

Bonus items you could add if around the house - any vegetable scraps, mushrooms would be the most exciting, any fresh or dried herbs that would work well with the soup or recipe you are creating.


Directions -

1. Heat oil on high in a sauce pan (or your dutch oven)
2. Chop vegetables and add to hot oil.
3. Stir frequently for about 3-5 minutes
4. Add 8 cups of water to the pot and bring to a boil
5. after it boils reduce heat to low and simmer for 45 minutes
6. Strain out the vegetables and the stock is ready to use.



Storage tips - This will last for a couple days in the fridge. Cool the stock to room temp before sticking it in there. You can also freeze it giving it a shelf life of prolly 3 months. You could easily double the recipe and then just have it around for a while.

Stock uses besides soup -

using it as the water for rice, or couscous.
using it to braise vegetables

The Basics.

Here is a list of basic ingredients I will assume you have.

Onions
Celery
Carrots
Garlic
Flour
Salt and Pepper
Access to spices
Milk
Oil (Canola and Olive)
Butter (unsalted)
Basic Condiments (Ketchup, Dijon mustard, Mayo)
Bread
These are the basics that are in most recipes that I make.

For Sylvia.

A once a week blog where I take a recipe from one of my favorite cookbooks. Write it down, explain how to make it and how to make it cost effective.