REC
12-18-2000, 04:25 PM
Brought to you by Kelly_S:
How about making some Veggie Stock from scratch for those who have problems with using canned broth? Hmmmmmmmmm...
VEGGIE BROTH
14 cups water
4 stalks celery (with leaves), chopped
4 carrots, chopped
1 cup chopped green cabbage
1 cup mushrooms
1 onion, chopped
12 cloves garlic
10 srpings parsley
2 bay leaves
In Dutch oven, combine all ingredients; bring to a boil over medium-hihg heat. Lower the heat to medium; cook for 1 hour or until the stock is golden brown. STrain the stock through a colander,pressing the vegetables lightly to extract their flavor. Discard the veggies.
Makes 12 cups. Per 1 cup: Calories 2; Total fat: 0 g; Saturated fat: 0 g; Cholesterol: 0 g; Sodium [/i]; Fiber 0.1 g.
Cost per serving: 3¢
From Prevention's Low-Fat, Low-Cost Cookbook Page 98
and
CHICKEN BROTH
14 cups water
4 pounds chicken pieces (thighs, drumsticks, backs, necks)
2 large carrots, quartered
2 small onions, unpeeled
6 cloves garlic
2 bay leaves
In a Dutch oven, combine water, chicken, carrots, onions, garlic and bay leaves; bring to a boil oer medium-high heat. Skim the foam fromt he top; reduce the heat to lowe. Cook for 2 hours, or until stockhas a rich chicken flavor.
Strain the stock through a colander, pressing the ingredients to extract their flavor. Save the chicken for another use; discard the vegetables. Refrigerate the stock overnight; skim off and discard any solidified fat before using.
How about making some Veggie Stock from scratch for those who have problems with using canned broth? Hmmmmmmmmm...
14 cups water
4 stalks celery (with leaves), chopped
4 carrots, chopped
1 cup chopped green cabbage
1 cup mushrooms
1 onion, chopped
12 cloves garlic
10 srpings parsley
2 bay leaves
In Dutch oven, combine all ingredients; bring to a boil over medium-hihg heat. Lower the heat to medium; cook for 1 hour or until the stock is golden brown. STrain the stock through a colander,pressing the vegetables lightly to extract their flavor. Discard the veggies.
Makes 12 cups. Per 1 cup: Calories 14; Total fat: 0.4 g; Saturated fat: 0.1 g; Cholesterol: 6 g; Sodium [/i]; Fiber 0.1 g.
Cost per serving: 13¢
From Prevention's Low-Fat, Low-Cost Cookbook Page 98
How about making some Veggie Stock from scratch for those who have problems with using canned broth? Hmmmmmmmmm...
VEGGIE BROTH
14 cups water
4 stalks celery (with leaves), chopped
4 carrots, chopped
1 cup chopped green cabbage
1 cup mushrooms
1 onion, chopped
12 cloves garlic
10 srpings parsley
2 bay leaves
In Dutch oven, combine all ingredients; bring to a boil over medium-hihg heat. Lower the heat to medium; cook for 1 hour or until the stock is golden brown. STrain the stock through a colander,pressing the vegetables lightly to extract their flavor. Discard the veggies.
Makes 12 cups. Per 1 cup: Calories 2; Total fat: 0 g; Saturated fat: 0 g; Cholesterol: 0 g; Sodium [/i]; Fiber 0.1 g.
Cost per serving: 3¢
From Prevention's Low-Fat, Low-Cost Cookbook Page 98
and
CHICKEN BROTH
14 cups water
4 pounds chicken pieces (thighs, drumsticks, backs, necks)
2 large carrots, quartered
2 small onions, unpeeled
6 cloves garlic
2 bay leaves
In a Dutch oven, combine water, chicken, carrots, onions, garlic and bay leaves; bring to a boil oer medium-high heat. Skim the foam fromt he top; reduce the heat to lowe. Cook for 2 hours, or until stockhas a rich chicken flavor.
Strain the stock through a colander, pressing the ingredients to extract their flavor. Save the chicken for another use; discard the vegetables. Refrigerate the stock overnight; skim off and discard any solidified fat before using.
How about making some Veggie Stock from scratch for those who have problems with using canned broth? Hmmmmmmmmm...
14 cups water
4 stalks celery (with leaves), chopped
4 carrots, chopped
1 cup chopped green cabbage
1 cup mushrooms
1 onion, chopped
12 cloves garlic
10 srpings parsley
2 bay leaves
In Dutch oven, combine all ingredients; bring to a boil over medium-hihg heat. Lower the heat to medium; cook for 1 hour or until the stock is golden brown. STrain the stock through a colander,pressing the vegetables lightly to extract their flavor. Discard the veggies.
Makes 12 cups. Per 1 cup: Calories 14; Total fat: 0.4 g; Saturated fat: 0.1 g; Cholesterol: 6 g; Sodium [/i]; Fiber 0.1 g.
Cost per serving: 13¢
From Prevention's Low-Fat, Low-Cost Cookbook Page 98