Author: Sorting Last Post on Top ↓ Message:
LORENVER's Photo LORENVER Posts: 5,034
7/5/11 7:34 P

My SparkPage
Send Private Message
Reply
I have been looking into making broth recently and there is some great advice here. Thanks! I'm going to try keeping scraps in the freezer, but I know i don't usually have many scraps....

:)

LV

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



69 Days until:  Vacation
 
100
75
50
25
0
BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,698)
Fitness Minutes: (6,693)
Posts: 1,289
11/28/10 2:25 P

My SparkPage
Send Private Message
Reply
I appreciate this subject. I have been saving kale, romaine and asparagus stems in the freezer, but I haven't made any broth yet.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


 current weight: 139.0 
 
151
147
143
139
135
55WALKER's Photo 55WALKER Posts: 4,641
11/28/10 8:16 A

My SparkPage
Send Private Message
Reply
I never notice any bitterness and am perfectly happy with my ingredients...

Only when we are no longer afraid do we begin to live.- Dorothy Thompson

The universe and nature should be regarded with the deepest reverence, and nature should be treated with the deepest respect. - WPM



"Optimist: someone who figures that taking a step backward after taking a step forward is not a disaster, it's a cha-cha." ~Robert Brault
BURRITAELITA's Photo BURRITAELITA Posts: 1,446
11/27/10 6:25 P

My SparkPage
Send Private Message
Reply
Just wanted to follow up and note that Deborah Madison is the one who recommends against certain "ingredients to avoid" when making stock: turnips, rutabagas, cabbage, brussels sprouts, broccoli, cauliflower, red beets, tiny celery seeds, powdered herbs, ground pepper (because they can make the stock bitter), onion skins, artichoke trimmings, any more than 4 cups of greens, "anything you wouldn't eat: no funky or spoiled vegetables."

Take it or leave it, but there it is. I knew I had read it somewhere! This is from "Vegetarian Cooking for Everyone." I'm making her split pea soup recipe today, which calls for "aromatics," such as fresh thyme sprigs, bay leaves, and parsley branches. I also added some fresh sage from our garden. We'll see how it turns out, but it smells good!

Edited by: BURRITAELITA at: 11/27/2010 (18:26)
The most effective health-care is self-care.

Nutrition is the prescription.

You can literally stretch your lifespan by shrinking your waistline.

Nutrition and other lifestyle factors that you can choose are a more significant determinant of your health than genetics.

Filling your stomach with high-nutrient foods is like by-pass surgery without the surgery.

We are all born with an innate desire to not only survive but thrive.

--Joel Fuhrman
VM4HIM's Photo VM4HIM Posts: 492
10/10/10 4:31 P

My SparkPage
Send Private Message
Reply
What great ideas! Thanks everybody.

Christy
www.appetitesandattitudes.com

"Remember, the prescription is nutrition." Dr. Joel Fuhrman


 current weight: 157.0 
 
184
174.25
164.5
154.75
145
55WALKER's Photo 55WALKER Posts: 4,641
10/10/10 3:40 P

My SparkPage
Send Private Message
Reply
Yeah, I don't think cabbage, kale, or turnips are culinary school approved in broth. They probably would have taken me out and shot me for that in school (that and not putting salt in it; I ruined a perfect test score once by not salting).

I love the strong taste myself.

edited in:

I just looked at several reputable websites and the only thing I use that I did not see was the kale and if people make soup from kale, then why not broth?

Edited by: 55WALKER at: 10/10/2010 (15:58)
Only when we are no longer afraid do we begin to live.- Dorothy Thompson

The universe and nature should be regarded with the deepest reverence, and nature should be treated with the deepest respect. - WPM



"Optimist: someone who figures that taking a step backward after taking a step forward is not a disaster, it's a cha-cha." ~Robert Brault
WILD4STARS's Photo WILD4STARS Posts: 8,088
10/10/10 3:38 P

My SparkPage
Send Private Message
Reply
I also like the "no chicken" broth made by "Better Than Bouillon" it is very good. I've never avoided cabbage, but try not to use a lot of it. Thanks for the tip on leeks, I might try that next time.

Also, on my trimmings, that includes lettuce, like romaine etc. When I cut out the core, it goes in the freezer with the other "stuff."

I stay on my road and I don't change lanes.
~
"If your lifestyle doesn't control your body, your body will eventually control your lifestyle." Ern Baxter
~
I AM more powerful than the temptations I face today. I AM stronger than my addictions.
~


42 Days since:  2 Friends / 11 weeks
 
0
12
25
37
50
WILD4STARS's Photo WILD4STARS Posts: 8,088
10/10/10 3:29 P

My SparkPage
Send Private Message
Reply
I do the same thing with all my trimmings, etc. I either use them in a smoothie or for veggie broth.

If I have veggies that have gotten too old to eat fresh, I throw them in the mix. Sometimes I don't remove all the solids. I'll remove most of them, but use my-hand held blender to blend the rest into the broth, gives it a little more body.

Sometimes I'll add something tomato. Either a whole tomato or a can of stewed / diced tomatoes and blend that in.

I like lots of onions and garlic in my broth. Sometimes I'll add extra garlic once it is almost done cooking.

If I've added tomato I also like to add Italian type seasonings, basil, oregano, thyme, etc. This base makes a great Minestrone type soup.

I stay on my road and I don't change lanes.
~
"If your lifestyle doesn't control your body, your body will eventually control your lifestyle." Ern Baxter
~
I AM more powerful than the temptations I face today. I AM stronger than my addictions.
~


42 Days since:  2 Friends / 11 weeks
 
0
12
25
37
50
BURRITAELITA's Photo BURRITAELITA Posts: 1,446
10/10/10 3:21 P

My SparkPage
Send Private Message
Reply
I use scraps, too. I avoid adding cabbage or turnips or kale to the broth mix, as they can create a strong, unpleasant taste. I usually try to add some carrot, celery, and my favorite is a leek or two. Leeks make a great-tasting broth or soup.

I remember one cookbook author advising against using scraps for a broth, saying you should use fresh vegetables.

Sometimes I use "Not chicken" bouillon that comes in a jar if I need even more flavor.

I also like Rapunzel no-salt veggie bouillon cubes.

The most effective health-care is self-care.

Nutrition is the prescription.

You can literally stretch your lifespan by shrinking your waistline.

Nutrition and other lifestyle factors that you can choose are a more significant determinant of your health than genetics.

Filling your stomach with high-nutrient foods is like by-pass surgery without the surgery.

We are all born with an innate desire to not only survive but thrive.

--Joel Fuhrman
KOKOEK9's Photo KOKOEK9 Posts: 7,164
10/10/10 3:21 P

My SparkPage
Send Private Message
Reply
thanks for sharing I will try that

Mike


 current weight: 170.0 
 
215
202.5
190
177.5
165
55WALKER's Photo 55WALKER Posts: 4,641
10/10/10 3:02 P

My SparkPage
Send Private Message
Reply
I'm curious to know what people put in their veggie broth.

Mine: I save the peels, ends, and other trimmings from any veggies I prep, washed of course, in the freezer and fridge until I have enough for a big pot. I also use whatever older prepped things I have not yet eaten.

Usually my pot will contain onions of various kinds, garlic, red and green cabbage, red and green pepper, carrots, parsley, broccoli, kale, spinach, turnip, celery, mushrooms, and tomatoes with some bay leaves and black peppercorns.

I use a huge stock pot, fill it packed to the top with the vegetables, add as much water as I can, and cook until the vegetables are tender adding water if needed. Then I strain the solids out. It usually makes about 3-4 quarts of strained liquid, pretty strong tasting.

And I eat the mushrooms, turnips, and carrots while I'm straining it. There's probably nothing nutritious here but it tastes good!

emoticon

Only when we are no longer afraid do we begin to live.- Dorothy Thompson

The universe and nature should be regarded with the deepest reverence, and nature should be treated with the deepest respect. - WPM



"Optimist: someone who figures that taking a step backward after taking a step forward is not a disaster, it's a cha-cha." ~Robert Brault
Page: 1 of (1)  

Report Innappropriate Post

Other Eat To Live Share recipes here Posts

Topics: Last Post:
Fennel Green Beans 7/7/2014 6:12:23 PM
Wish Upon a Watermelon Juice 5/6/2014 6:31:32 PM
Tried something different 5/27/2014 10:27:30 AM
Lentil Mushroom Walnut Balls with Cranberry Sauce 11/17/2013 12:55:30 AM
Piņa Kale-ada Smoothie 6/6/2014 11:54:49 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=13983x1024x37227722

Review our Community Guidelines