Wednesday, December 14, 2011

I did something revolutionary this week!

(photo courtesy of Chez Us)
Don't you get tired of buying cans, boxes, jars or cubes of veggie, beef or chicken stock?  On my ongoing quest to bring less "stuff" into my house, especially the kitchen, I started to re-evaluate my constant need for stock.  While searching through my favorite crock pot book, Fresh from the Vegetarian Slow Cooker by Robin Robertson I ran across an easy recipe for stock and thought I should give it a try.

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
Low setting
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?


Heather said...

Thank-you for the stock recipe. I am currently collecting soup recipes on my blog for my parents. This will be a good addition. I have added a link to your recipe to Mr. Linky.

JoAnn said...

I love that cookbook, too! Have borrowed it from the library twice, but think I need to purchase a copy of my own. I usually purchase stock, but have thought about making my own. This sounds simple and delicious... would just need to plan ahead.

Kelly said...

Thank you! I've been wanting to start making my own veggie stock but didn't really know how. I'm an ace at beef and chicken stocks because my gramma always made them with the carcasses from Thanksgiving, etc. Love that, but sometimes I want veggie stock instead. This recipe looks like it's gonna be good :)

TheBookGirl said...

I have to confess to using the boxed varieties most often. I do make homemade soups on a regular basis; I guess with the stock, I just default to being lazy, lol.
You have inspired me, though -- I am filing away this recipe for further use.