Homemadestock Food

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BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

VEGETABLE STOCK



Vegetable stock image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Time 2h5m

Yield 1 litre

Number Of Ingredients 8

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium

HOMEMADE STOCK



Homemade Stock image

Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there.

Provided by Karen From Colorado

Categories     Stocks

Time 2h5m

Yield 4 quarts

Number Of Ingredients 23

1 1/2 gallons water
1 large bay leaf
2 tablespoons peppercorns
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil
2 teaspoons dill
salt
1/2 cup onion, skins (gives your stock a nice dark color)
1/2 cup carrot, peels, ends and pieces
1/2 cup broccoli stem, and pieces
1/2 cup spinach leaves
1 bunch fresh parsley
1 cup celery, ends, leaves and pieces
1/2 cup green beans, ends and pieces
1 tomatoes, pieces
1/2 cup mushroom, stems and pieces
3 -4 garlic cloves
1 shallot
1 leek
1 turnip
1 cup chicken piece (optional)
1 cup beef, pieces (optional)

Steps:

  • Save a gallon freezer bag in your freezer.
  • Wash all stock ingredients well before peeling.
  • As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest.
  • Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
  • Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
  • If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve.
  • If making meat stock, add meat pieces and bones to the vegetables.
  • If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
  • If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
  • Strain stock through a colander to remove vegetables and herbs.
  • Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
  • Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
  • Stock can be kept up to 6 months in your freezer.
  • For Vegetarian and Vegan omit the beef and chicken.

Nutrition Facts : Calories 84.5, Fat 0.8, SaturatedFat 0.2, Sodium 125, Carbohydrate 18.6, Fiber 5.4, Sugar 6, Protein 3.9

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Making homemade stock is a fantastic way to turn leftover produce and bones from meat and poultry, that you'd otherwise throw out, into an essential ingredient for rich, flavor-packed meals and sides.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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