Easy Vegetable Stock — A simple, use - up - those - veggies stock that makes a great base for soup.
Not exact matches
This way, we will eat the chicken straight away in the
stock with some
vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an
easy meal, then have a whole pot of meat
stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.
It's quick and
easy, and far better than store - bought
vegetable stock or a flavorless alternative like water.
How to get more flavor into rice or grains: An
easy trick is to cook with tomato liquid,
vegetable or chicken
stock, instead of water.
This homemade
Vegetable Bouillon is quick and easy to make, and it's really great to have on hand for recipes that call for vegetab
Vegetable Bouillon is quick and
easy to make, and it's really great to have on hand for recipes that call for
vegetablevegetable stock.
Stews also normally contain meat and
vegetables, but let's face it — take out the meat, add some veggie
stock, and most recipes are fairly
easy to adapt from there.
1/2 ounce dried porcini mushrooms 1 tablespoon
vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef
stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is
easy) salt, to taste
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for
easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml)
vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
Soups and Chili Curried Butternut Squash Soup
Easy Vegetarian Chili Hearty Fresh
Vegetable Soup with Veggie
Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup Roasted Carrot Soup Simple Tomato Soup
Vegetable Broth Vegetarian Lentil Soup with Greens Vegetarian Yellow Split Pea Soup
If you've made homemade chicken /
vegetable / beef
stock, trays are the perfect way to portion these into little cubes for
easy portioning into recipes, and garlic butter can be made in advance to make homemade garlic bread or melted on top of steaks.
Surprisingly
easy to make, this
stock is built on basic
vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.
Frozen
vegetables are also quick and
easy to toss into a
stock - base in the last minutes of cooking, especially if you are going to purée your soup.
While fresh foods you find in the produce aisles are ideal,
stocking up on frozen berries,
vegetables and other items provides longer - lasting alternatives for healthy,
easy meals.