cooking, garden, health, recipe, recipe comfort food, respect, Uncategorized

garbage broth

I keep a plastic bag in the freezer.  Whenever I have 2 mushrooms left over or the stems of some cleaned bok choy, half a carrot, 1/4 onion, extra green beans and on the list goes, I toss into the bag.   Until the bag is packed full, I just keep adding to it.  You know?  One tomato left in the basket, 2 stalks of broccoli…. and so it goes.

To be honest, I am learning that not everyone cooks.  So if you don’t have a “garbage bag” full of bits and pieces, odds and ends, you can always use fresh.

I like the idea of truth telling.  I am getting brave.

I prepare dinner at least 26 or so times a month.       Mr. Right and I are worth excellent home made food.  It is my privilege to prepare and cook delicious meals that are without chemicals, additives and dyes.  Our health is vital and of value to us.

I do have other hobbies and an actual job, so I do appreciate a smart cooking short cut.   I actually mean, I don’t cook 28 days a month.  More like 12 to 15 days.  I always make two or three sides/meals worth at a time.  For example today, I made 3 cups of broth for our Risotto tonight. Then I froze two packages, 3 cups each for another time.

20160915_103520-1_resizedTo make the broth, I use a large stock pot.   I added one chopped onion (save the skin and ends for the broth) 4 cloves garlic, one stalk of celery, a splash of peanut oil and I cook until soft and it all browns a bit.  Next, I added the entire bag of “garbage” from my freezer and the ends of the onion, celery and carrot from what I am simmering.  Added 9 cups of filtered water.  I toss in 2 Bay leaves, 6 peppercorns, oodles of fresh herbs from our garden and some real salt.

Cook/simmer for 1 hour.

Strain through a sieve.  Cool.

I package into freezer bags, 3 cup portions.  Take up less space, freeze flat, then store like books in your freezer.  20160915_122720-1_resized

Hey, 3 cups is the exact amount I need to make an amazing mushroom Risotto tonight for supper!

While that is cooking, I already had the cutting board  & knives out.  So I chopped some mushrooms and tossed it with some vegetables and put it all into the slow cooker.  Creamy dreamy mushroom soup headed our way.  20160915_113414-1_resized

The dehydrator is filled with sage today.  I wish I could make this post have a scratch n sniff option.  Our home smells so earthy, savory…. just lovely. 20160912_112906-1_resized

In this together,

Here’s to our good health and wellness.

Love to hear what’s cooking in your neck of the woods.

 

 

 

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4 thoughts on “garbage broth”

  1. I would never think to put scraps in a bag in the freezer. I would be afraid that they would wilt away. You have given me a new idea. I do love to make broth, especially when the weather cools off. Thank you for the lovely tip.

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