Vegetable Broth
Lately, I've been on a bit of a "diet alteration" plan. All that really means is that I decided it was time to clean up my diet and in the process try to figure out what might be triggering some health issues. I decided that the best way to go was to cut out pretty much everything that could be a problem. This meant no more meat, seafood, dairy, gluten, eggs, processed and fried foods, preservatives and sugar/sugar substitutes including honey, etc.
It's funny, because along with my diet "clean up", I've naturally started cleaning up the cupboard and refrigerator. It's amazing how your behavior alters once you become conscious of what you are actually consuming. (Just watch an episode of Food Inc. and you'll know what I mean!)
I have always made my own chicken/turkey broth but sometimes would buy a few cartons of vegetable and beef broth for convenience. The last time I went to the grocery store I really looked at the ingredients list on the things I was buying. (I've done this before so this wasn't a new exercise.) Even "organics" can have ingredients that would surprise you!
Ok, back to the broth issue. Being that I'm not eating meat or anything associated with meat I knew I needed a vegetable broth for some of the recipes I've been making. It occurred to me that with all the veggies I've got in the house (and garden) right now, that there was no reason for me NOT to make my own broth. I mean, seriously, it is about the easiest thing to do and soooo much more healthy than anything you can buy. From start to finish, you might invest 40 minutes of actual working time and in the process use up some of those vegetables and scraps you haven't used.
Here is a very "loose" recipe. Really, there isn't a "recipe" for broth. The only three ingredients that you really can't do broth without (whether meat or veggie) are carrots, celery and onion. This is traditionally known as "Mirepoix", or the "holy trinity". Amounts are really not particular. You can add any or all of the veggies from the list below. I've included several herbs that will work quite well. Don't overdo the herbs. Pick one or two.
Veggies for stock: celery, carrots, onion, garlic, green, red or yellow peppers, broccoli, cauliflower, squash, beans, peas, corn, tomatoes, turnips, leeks, spinach, kale, (any greens).
Herbs: thyme, sage, rosemary, parsley, (add sparingly as you can always add these to a finished dish)
Chop your choice of veggies so that they'll fit in your stock pot easily. Onions and garlic do not need to be chopped. Peeling is not necessary as long as all veggies are washed/clean.
Add herbs of choice, salt, and whole peppercorns.
Cover with water and bring to a boil. Turn down heat and simmer for about 45 mins. - 1 hr.
Strain veggies in a colander and strain again through cheese cloth if desired. Discard veggeis.
Measure broth into 1 C. portions and place in 1 qt freezer bags or 1 pint freezer jars
Measure some broth into icecube trays if desired for small size portions or for deglazing pans.
Alternate method:
Place all veggies in a large oven roaster. Coat with olive oil and salt and pepper. Roast at 350 for 45 minutes. Remove from oven and place in dutch oven. Cover with water and bring to a boil for 30 mins. Strain and proceed as above. This method produces a much richer and deeper colored vegetable broth.
It's funny, because along with my diet "clean up", I've naturally started cleaning up the cupboard and refrigerator. It's amazing how your behavior alters once you become conscious of what you are actually consuming. (Just watch an episode of Food Inc. and you'll know what I mean!)
I have always made my own chicken/turkey broth but sometimes would buy a few cartons of vegetable and beef broth for convenience. The last time I went to the grocery store I really looked at the ingredients list on the things I was buying. (I've done this before so this wasn't a new exercise.) Even "organics" can have ingredients that would surprise you!
Ok, back to the broth issue. Being that I'm not eating meat or anything associated with meat I knew I needed a vegetable broth for some of the recipes I've been making. It occurred to me that with all the veggies I've got in the house (and garden) right now, that there was no reason for me NOT to make my own broth. I mean, seriously, it is about the easiest thing to do and soooo much more healthy than anything you can buy. From start to finish, you might invest 40 minutes of actual working time and in the process use up some of those vegetables and scraps you haven't used.
Here is a very "loose" recipe. Really, there isn't a "recipe" for broth. The only three ingredients that you really can't do broth without (whether meat or veggie) are carrots, celery and onion. This is traditionally known as "Mirepoix", or the "holy trinity". Amounts are really not particular. You can add any or all of the veggies from the list below. I've included several herbs that will work quite well. Don't overdo the herbs. Pick one or two.
Veggies for stock: celery, carrots, onion, garlic, green, red or yellow peppers, broccoli, cauliflower, squash, beans, peas, corn, tomatoes, turnips, leeks, spinach, kale, (any greens).
Herbs: thyme, sage, rosemary, parsley, (add sparingly as you can always add these to a finished dish)
Chop your choice of veggies so that they'll fit in your stock pot easily. Onions and garlic do not need to be chopped. Peeling is not necessary as long as all veggies are washed/clean.
Add herbs of choice, salt, and whole peppercorns.
Cover with water and bring to a boil. Turn down heat and simmer for about 45 mins. - 1 hr.
Strain veggies in a colander and strain again through cheese cloth if desired. Discard veggeis.
Measure broth into 1 C. portions and place in 1 qt freezer bags or 1 pint freezer jars
Measure some broth into icecube trays if desired for small size portions or for deglazing pans.
Alternate method:
Place all veggies in a large oven roaster. Coat with olive oil and salt and pepper. Roast at 350 for 45 minutes. Remove from oven and place in dutch oven. Cover with water and bring to a boil for 30 mins. Strain and proceed as above. This method produces a much richer and deeper colored vegetable broth.
I agree. It doesn't seem to matter what the combination is. This is always better than the store bought stuff and there's so much less sodium. I'm still trying to figure out where to put a raised bed for a garden in my very shady yard. However, we never complain about trees in West Texas.
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