My (only- (a story for another blog post)) friend Ash, tried out the Spicy Thai soup I'd made when he visited us with a long lasting cold. He had a couple comments which I incorporated into the recipe and also mentioned that we should try making our own stock. In my mind stock was always something you slaved over- bringing meat and bones to a boil and having to wait hours until you had something flavorful. And then what would you do with it? My freezer barely has enough space to contain left overs, nuts, spices and the myriad sweet nothings (read ice cream)!
But it got me thinking. Here I am, a pseudo vegetarian- trying to come up with healthy easy recipes for vegetarian cooking! Why couldn't I come up with a good vegetarian stock on my own? A concentrated version that would lend itself to being frozen perhaps?
Voila! I give you- vegetable stock cubes. Well they become cubes once you freeze them. And they should stay good in the freezer for about 3 months.
5 oz zucchini (or your favorite flavorful vegetable, mushroom anything!)
4 oz carrot, chopped
2 oz red pepper, chopped
2 oz green pepper, chopped
2 oz sun-dried tomatoes (or tomato paste)
3 oz red onion
3 large cloves of garlic, minced
3 oz ginger, minced
1 oz mint, chopped (or basil, rosemary or any fresh herb whose flavor you fancy)
1 oz cilantro, chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
4 oz kosher salt
In a saute pan heat 2 tbsp of good quality extra virgin olive oil
Add the cumin and coriander seeds and roast on medium low heat for a couple minutes
Add the onions, garlic, ginger and saute until translucent, about 3 minutes
Mix in the turmeric and salt
Add the vegetables (except tomato) and saute about 5 minutes
In a dry food processor, mince the herbs
Add the tomatoes/paste and process a couple seconds until combined
Add the vegetable mix and process until smooth
Freeze this in an ice cube tray. Once frozen, transfer cubes to a zip lock bag and store in freezer for up to 3 months.
To use: 1 cube for 1 cup of water. Add salt as necessary.
Uses: Soups, Risottos, Curries ... any recipe that calls for broth.
But it got me thinking. Here I am, a pseudo vegetarian- trying to come up with healthy easy recipes for vegetarian cooking! Why couldn't I come up with a good vegetarian stock on my own? A concentrated version that would lend itself to being frozen perhaps?
Voila! I give you- vegetable stock cubes. Well they become cubes once you freeze them. And they should stay good in the freezer for about 3 months.
5 oz zucchini (or your favorite flavorful vegetable, mushroom anything!)
4 oz carrot, chopped
2 oz red pepper, chopped
2 oz green pepper, chopped
2 oz sun-dried tomatoes (or tomato paste)
3 oz red onion
3 large cloves of garlic, minced
3 oz ginger, minced
1 oz mint, chopped (or basil, rosemary or any fresh herb whose flavor you fancy)
1 oz cilantro, chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
4 oz kosher salt
In a saute pan heat 2 tbsp of good quality extra virgin olive oil
Add the cumin and coriander seeds and roast on medium low heat for a couple minutes
Add the onions, garlic, ginger and saute until translucent, about 3 minutes
Mix in the turmeric and salt
Add the vegetables (except tomato) and saute about 5 minutes
In a dry food processor, mince the herbs
Add the tomatoes/paste and process a couple seconds until combined
Add the vegetable mix and process until smooth
Freeze this in an ice cube tray. Once frozen, transfer cubes to a zip lock bag and store in freezer for up to 3 months.
To use: 1 cube for 1 cup of water. Add salt as necessary.
Uses: Soups, Risottos, Curries ... any recipe that calls for broth.
No comments:
Post a Comment