Celery tip... Saw this on some PBS cooking show, I think!?! When you need to dice up celery, try this. Put stalk, round side up, on cutting board, and give it a whack along length to flatten it out. Seems to naturally break into long strip, somewhat? Then just slice length-wise and then across for a small dice.
Fitness Minutes: (4,418)
278 7/27/13 3:00 A
Love these suggestions, I think I will start a peel bag in my freezer.
Oh yeah! I ALWAYS put my veggie trimmings in my soups. Sometimes it can get messy if you want a clearer soup at the finish... so just wrap those gems up in some cheesecloth. You get all the flavor with very little cleanup. Just pick the bag up, squeeze out the broth, and toss it! All those heavy bases from the broccoli and cauliflower go in there, carrot trimmings, veggies that aren't "pretty" for straight eating anymore... the only thing that doesn't always make it to the soup pot is celery leaves, especially the heart leaves. Those generally go into salads, especially meat or egg salads! mmm IF they don't go into the prep cook while things are being processed! LOL
Another tip - I absolutely love onion soup. My homemade used to come out sort of anemic-looking, although it tastes wonderful. Then I happened across a tip to use the onion peels/skins. What a difference! Nice color and flavorful. I use a mix of sweet and red onions. I like the onions caramelized, but the peels go right in the pot. Beautiful.
I'm also genuinely nonplussed about the habit of throwing out pot liquor from boiled meats. ??? What's THAT about? That's delectable water to boil potatoes or rice, or whatever other things you might choose to try in it (even veggies!). Potatoes cooked in the pot liquor from a fresh ham makes the best-tasting mashed you'll ever eat. I think mashed sweets would be good that way, too. Beans? I especially like rice cooked in chicken or turkey pot liquor when fricaseeing for chicken-n-dumplings or pot pies. Doesn't take much, so you won't reduce your gravy-makings significantly.
These are basic good granny-techniques. My grandmothers both cooked this way. I don't think it was an economy thing, it was the taste! And I can attest to that aspect wholeheartedly.
Thanks for all these tips, some I knew of before. and have tried, and some are quite new to me. I learn so much from the message board.
Fitness Minutes: (0)
7 7/11/13 4:50 A
Don' forget to save the water/fluid left from steaming or boiling veggies too. The water from canned veggies can be used but, it is generally much saltier and stronger flavored than that from fresh; be sure you don't over-power your collected veggie water. You can also use your saved veggie water when cooking starches like rice, noodles, and potatoes; be sure to get the water to a rolling boil before adding your starch.
Fitness Minutes: (13,037)
143 6/28/13 11:27 A
Salsa has become my favorite magic potion. Replaces butter as a potato topper. Almost any vegetable is better topped with 2 Tbsp. salsa and 2 Tbsp parmesan cheese, even ones slightly past their prime (sometimes the cheese doesn't fit in my sodium / calorie limit, but when it does, it's a great way to add extra calcium and protein).
Fitness Minutes: (12,058)
114 6/24/13 10:03 P
These are some great tips!
Fitness Minutes: (75)
20 4/2/13 12:50 P
I recently found that to get more veggies in my diet I like dipping them in ranch but of course this is a no no unless you are doing it the way I have been with non-fat greek yogurt mixed with a ranch dip packet...TASTES JUST LIKE REGULAR RANCH!!! Check out more tips on my site weighingwoman.com
Fitness Minutes: (15,393)
30 3/20/13 1:17 P
What a FANTASTIC idea. I only use fresh veggies, so I always have tons of that stuff left over. Will definitely start doing this immediately. I love soups/stews, so this is awesome news!!!
THANKS for sharing!!!
Fitness Minutes: (1,220)
110 3/16/13 10:45 P
Delicious. Thank you.
Fitness Minutes: (31,155)
2,624 3/14/13 12:47 P
Vegetable soup, poaching,any recipe you need broth you could use veggie broth. Making gravy instead of using water. I'll get back when I think of more:-)
Fitness Minutes: (31,155)
2,624 3/13/13 7:38 P
What is a popular dish that veggie broth is used. I've never seen it in a recipe but it sounds good?
Fitness Minutes: (39,796)
176 3/12/13 9:43 P
I make chicken broth all the time, and only once made veggie broth when a recipe called for it ( and I used "new" veggies). So when I saw this post last week, I started a bag in my freezer and this past weekend, I made a big batch of veggie broth that is now in little 2 cup portions in my freezer. Fabulous Idea! Thanks!
Fitness Minutes: (31,155)
2,624 3/11/13 11:07 A
So true. You might as well be doing something instead of nothing at all
Fitness Minutes: (0)
85 3/10/13 10:50 P
I've never had a turnip. But this year was my first for parsnips, which are good in the roast and veggies two nights ago and good in morning juices, just like carrots. One year ago I discovered fennel and love it in cooking and juicing too!
I just made this broth again tonight. I'm writing a blog and posting pictures of the process so please check it out! I drained the veggies, bottled my broth and covered the veggies with more water to make broth for the dogs, adding rice when it's done. They love when I cook for them:-)
Fitness Minutes: (1,559)
16 2/24/13 6:57 P
The vegetable broth sounds really good and I am going to try this. Thank you so much
Fitness Minutes: (21,370)
1,786 2/24/13 6:30 P
I regularly save the leafy parts of celery to use in soups and stews.
Never thought of using peels etc.
Thanks for the tip - I'm definitely going to try it.
Fitness Minutes: (2,808)
89 2/16/13 3:30 P
Thanks for posting this. I will try it!
Fitness Minutes: (16,594)
4,789 2/16/13 8:21 A
Living in a GF household with a veggie cook really makes you penny wise and just as important...healthy wise!
Fitness Minutes: (5,636)
428 2/16/13 7:34 A
been doing it for years, I knew it was healthy but didn't really realize how it was saving me money. How about that.
Wow! What a great tip! And it's very earth-friendly too!! Thank you!
Fitness Minutes: (622)
15 2/8/13 9:52 A
I do the same for chicken broth. Only difference is to add chicken bones/carcass to the veggies. This is a great way to make use of what's left after I take the meat off a whole chicken.
And I love doing this in the slow cooker and coming home to homemade broth!
I skim the fat off and save it for the dog, too! I usually mix in 1 tablespoon of chicken fat into this dry kibble and microwave for 10 seconds. He gobbles it up! He won't eat his kibble dry and this is cheaper than buying the stew-like trays of dog food.
Fitness Minutes: (25,739)
1,047 2/6/13 1:07 P
So glad you posted this! I've been making my own veggie broth for a few years using this method. I add in pretty much anything except for lettuce or potato skins. When the bag (or bags) is full, I add it to a large pot, cover with water and then add some whole peppercorns and 2 bay leaves. My husband used to hate my using valuable freezer space until he realized just how much we were throwing away (and we only use scraps too!). I have recently started buying the split chicken breasts that are still on the bone and save the bones and other stuff in a freezer bag to make chicken broth. I use all of the frozen chicken scraps and fill the rest of the pot with my veggie scraps. It's a bit more labor intensive because I like to can it after skimming the fat off, but it is well worth it!
Fitness Minutes: (16,594)
4,789 2/5/13 8:16 A
Here is the recipe for a vegetarian broth. (Borrowed from years ago!)
Making your own vegetable broth is very frugal, especially if you use veggies from your garden. It is easier to make than bone broths, because you dont have to worry about the bones or the fat.
Saute diced size onions,carrots,celery and garlic in a bit of oil in a large pot. Add water to your pot and fill with assorted cuttings of the veggies, 2 quart size baggies of cuttings and shavings if you saved them, or an assortment of carrot, celery stalks with the leaves, onions, potatoes,sweet potato,fennel,leeks,parsnips,green beans, fresh herbs etc. Just about any veggie but things like broccoli,cabbage,Brussels sprouts. Those make a stinky broth or so I've heard. Bring your pot to a boil then turn to a simmer and cook for two hours or more. You can add salt,pepper or favorite spices to your taste but remember it's not a soup just a broth at this point. I've made lots of chicken and beef broths before but now am trying to eat more veggies, so now onto veggie broth. I used some tonight to make roasted corn chowder. Use broths to cook with instead of plain water and you'll infuse flavor with out fats etc. Hope this helps! Juice? We do juice fruits and veggies each morning and I save some of the veggie cuttings from that but most stuff goes whole through the juicer.
I was thinking of making vegetable broth when I heard "you should save all you cutoffs and skins from vegetables you are preparing and use them to make broth." How did I never think of this? I use lots of fresh produce and often give that stuff to the chickens. But even they say enough is enough! I started putting the onion skins, celery ends, carrot shavings ,etc in a freezer Ziploc bag and in one week I'd filled two quart size bags and it was enough to make broth. And it was the best veggie broth I'd made. Here's another week and two more bags are full. The credit goes to Martha Stewart , I caught her show on PBS a couple weeks ago. If you have a PBS 'create' channel there are lots of cooking shows and healthier ones too!
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