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Monday, August 23, 2010

Homemade Stock

Every weekend I take my scraps from the kitchen - vegetable peels, ends of onions, etc. - and make my own stock. By Saturday I usually have a decent sized bowl of raw veggie scraps just waiting for a purpose. I usually heat a bit of oil in a big pot (one with a tight-fitting lid) and toss in the veggies and roast them up a bit, stirring occasionally. Then once they are smelling nice, I fill the  pot with water, toss in some spices like salt and pepper, a bay leaf if you have it, and maybe a good squirt of Bragg's Amino Acid. I bring it to boil, then drop it to a simmer for a few hours. If I boil too much out, I add more water a few more times until I've squeezed every bit of life out of those veggies. Once I feel it looks good and tastes like stock, I strain out the veggies, pushing gently on them to push out all the "juice." Let the stock cool and put it in the fridge for your weekly cooking. I usually get about 2 cups worth.


1 comment:

  1. I just read this and have realized how ridiculous it is that we've been throwing about our scraps and buying veggie stock. What were we thinking! Thanks for this!