|(photo courtesy of Chez Us)|
Maybe some people do this all the time but it was a revelation for me-how ding dang easy it was to make and how great it made my house smell. It made enough for me to use for the next two weeks with some to freeze.
Give it a try-here's the recipe. I no longer have to worry about purchasing too salty or expensive boxes of organic stock. Thank heavens. I also set up my mise en place for this recipe which made me feel extremely cooking cool.
Light and Easy Vegetable Stock
A 5 1/2-to 6-quart cooker is best.
8 to 10 hours cook time
Makes 8 cups
1 T. olive oil
2 medium-size yellow onions, quartered
2 large carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
2 or 3 garlic cloves, left unpeeled and crushed
Peels from 2 large well-scrubbed potatoes (I actually used the whole well scrubbed pots)
1/3 cup coarsely chopped fresh parsley leaves
1 large bay leaf
1/2 tsp black peppercorns
8 cups water
2 tsp tamari or other soy sauce (might be nice to make sure it is wheat-free)
1 tsp salt (I kind of thought this was unnecessary and didn't add it)
1. Drizzle the oil in the bottom of a the slow cooker. Add the onions, carrots, celery, garlic, potato, parsley, bay leaf, and peppercorns, pour in the water, and add the tamari. Cover and cook on Low for 8 to 10 hours.
2. Allow the stock to cool slightly, then strain it through a fine mesh sieve into a pot or bowl, pressing the vegetables against the sieve to release all the juices. Store the cooled stock in tightly sealed containers where it will keep for 3 to 5 days in the refrigerator or in the freezer for up to 3 months.
As I came down the stairs that morning there was a delicious smell filling the house. Now I'm ready to make the several soup recipes from Moosewood that I was interested in as well as the No Hurry Vegetable Curry on my menu for this week.
How 'bout you? Do you make your own or buy the box, cube, jar or can of stock? Do you have a favorite stock recipe?