Tag Archives: vegan

Guest Post – Quick Vegetable Stock

I’m very excited to share a guest post from The Kitchen Professor today. Check out his awesome site here! It’s a great source of recipes, product reviews, and information about cast iron cookware.

There are three main reasons that I like to make my own vegetable stock:

1. I never seem to have vegetable stock when I need it.
2. You can use your vegetable scraps to make homemade stock.
3. You can avoid high sodium broths and stocks.

The great thing about vegetable stock is that you can get complex flavors out in short order – as opposed to chicken, beef, or fish stock where you need to simmer the stock for a while. You can get a lot of flavor in 15 minutes or so.

pot-full-of-veggies-foodforthoughtrd

Ingredients

1 medium yellow onion
1 clove garlic, peeled
1 – 2 carrots, no need to peel
1 bay leaf
¼ teaspoon of paprika (I like the smoked variety.)
¼ teaspoon of ground black pepper
1.5 quarts of cool water
Optional: Kosher Salt to flavor
Optional: Other vegetable scraps if you have them.*

*You can save all sorts of other vegetable cuttings to use like: red, green, yellow bell peppers, mushrooms, celery, fennel, fresh herbs of all types especially thyme, parsley, rosemary, and sage. You can save your cuttings in the freezer over the week and make your stock weekly.

You will need the following:

Large cutting board
A Sharp Chef’s knife (see a selection of my favorite chef’s knives here)
Large stock pot (3 to 5 quarts will work)

Here is what you do:

1. Coarsely chopped the onion, carrot, and garlic.

2. Add the onion, carrot, garlic, bay leaf, paprika, and black pepper to a large stock pot.

3. Add 1.5 quarts of cool water to a large stock pot and cover the pot.

4. Turn the heat to high until it reaches a boil.

5. Reduce the heat to a simmer.

6. Allow the veggies to simmer for 15 minutes and up to an hour if you have the time.

7. Strain the stock through a strainer. You can just ladle the liquid through the strainer, while holding the strainer over the pot.

8. Use the stock immediately, if desired.

9. Or, you can allow the pot to cool off the heat, uncovered for about an hour. Cover, then move to the refrigerator until cooled completely.

10. I like to move the stock over to a mason jar or other airtight container. The stock will keep for a week in the refrigerator.

As you can see, making your own stock is super simple and only takes a few minutes. You can get fancy by adding different vegetables, too. Like if you were making a mushroom risotto, then you may want to add a handful of mushrooms to add to the overall complexity of the dish.

Bio
Doug isn’t really a professor, but he geeks out in the kitchen. He can barely follow a recipe and just uses them as guidelines. Doug blogs about everything from knives and sharpeners to cutting boards to cast iron, with some recipes thrown in just for fun. Check out more at The Kitchen Professor!

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Rice Stuffed Tomatoes

One of my husband’s sisters is currently serving a mission for our church in Italy. She’s been gone for almost a year and half and comes home soon. Periodically, while she has been gone, we have tried to make at home or to eat at restaurants more authentic Italian dishes. We’ve tried some pizzas that are pretty far from anything you’ll find at Pizza Hut. We had arancini, which is basically deep fried risotto balls. And recently, we tried this dish. I only include it in the authentic category since the food blogger I adapted this from ate it originally in Rome.

I was very skeptical about this dish going into it. I wasn’t sure about the whole tomatoes. The potatoes seemed like carb overkill since we already had rice. And there just wasn’t enough sauce to seem like this would be good. But it blew my expectations out of the water. It was so incredibly delicious. And despite needing to be baked in the oven, it tasted like summer. I can only imagine how good this will be in a few weeks when tomatoes are really in season. Enjoy!

Rice Stuffed Tomatoes (Serves 4)

Rice Stuffed Tomatoes

8 medium-to-large tomatoes
¾ teaspoon salt, divided
2 tablespoons olive oil, divided
½ medium onion, finely chopped
1 garlic clove, minced
¼ teaspoon red pepper flakes (to taste)
½ cup arborio rice
6 medium yukon gold potatoes
½ teaspoon black pepper
2 teaspoons Italian seasoning or 2 tablespoons fresh basil or parsley, chopped
½ cup whole wheat breadcrumbs

1. Preheat oven to 350. Lightly coat a baking dish with cooking spray.

2. Cut the tops off the tomatoes. Scoop out the seeds and flesh over a non-aluminum bowl, making sure you get the juices. Do not cut through the bottom of the tomato. Sprinkle ½ teaspoon of salt over the inside of the tomatoes. Place them upside down on a plate to drain for 15 or so minutes. Add any drained juices to rest of tomato juice/flesh.

3. Pulse scooped out tomato juice/flesh in a blender until coarsely pureed.

4. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Saute onion for 2 minutes, or until it begins to soften. Add garlic and red pepper flakes, cooking one minute more. Add rice. Cook together for 2-3 minutes, until rice begins to toast. Add tomato puree. Bring to a simmer, then reduce heat to medium-low. Cover with a lid and let simmer for 10-15 minutes, stirring occasionally. Rice should not be fully cooked. Stir in herbs.

5. Clean potatoes. Cube into small-medium pieces. Toss with remaining tablespoon of oil, ¼ teaspoon salt, and ½ teaspoon black pepper.

6. Spoon rice mixture into tomatoes, but don’t fill it all the way up. Place tomatoes in the baking pan. Arrange potatoes around tomatoes in pan to help keep tomatoes upright. Sprinkle breadcrumbs over the tops of the tomatoes.

7. Bake 30-45 minutes, or until tomatoes are soft and potates are tender.

Nutritional Information (Amount per serving):

Calories: 475
Protein: 11 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 91 g
Fiber: 12 g
Sodium: 599 mg

Recipe Notes: I would stay away from roma tomatoes. Choose more of a slicing type tomato, like beef steak or one the vine. They need to have a flat bottom so they at least kind of say up on their own. If you have a medium or short grain brown rice, that would also work here. You would just need to par-cook it first, as in this recipe. I would cut the potatoes a little smaller than shown in my picture. These took a very long time to cook.

Recipe Source: slightly adapted from Smitten Kitchen

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Slow Cooker Veggie Sweet Potato Chili

I just spent a good chunk of my morning playing outside with my daughter.  The weather is absolutely beautiful today, and tomorrow it all goes to pot.  It will be cold and windy.  No more swings and parks and playing in the leaves.  I’m sad.

A nice bowl of warm chili makes the prospect of actually seasonal weather seem less gloomy to me.  I like traditional, meaty chili well enough, but I love the extra boost of flavor and texture that sweet potatoes bring to this chili.  And there are so many veggies, you won’t miss the meat.  I promise.

Enjoy!

Slow Cooker Veggie Sweet Potato Chili (Serves 6-8)

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1 large red onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 cup chopped carrot
2 medium sweet potatoes, peeled and cut into about ½ inch cubes
½-1 teaspoon garlic powder
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon cayenne pepper, more if desired for heat
1 tablespoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans no salt added diced tomatoes, including liquid
1 (15.5 ounce) can low sodium kidney beans, rinsed and drained
1 (15.5 ounce) can low sodium black beans, rinsed and drained
1 (15.5 ounce) can low sodium garbanzo beans, rinsed and drained
up to 4 cups low sodium vegetarian broth
salt and pepper to taste
sour cream, optional
diced green onions, optional
grated cheese, optional

1. Combine all ingredients in the slow cooker, adding enough broth last to just cover the rest of the ingredients.

2. Cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili has thickened slightly. About an hour before it is done, taste test and adjust salt and pepper if needed. Serve with sour cream, diced green onions, or shredded cheese, if desired

Nutritional Information (Amount per serving):

Calories: 207
Protein: 12 g
Fat: 2.5 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 37 g
Fiber: 11 g
Sodium: 231 mg

Recipe notes: I didn’t find it needed any salt. But I did serve it with cheese on top, which adds some salt.  If you aren’t worried about it being vegetarian, chicken or beef broth would also work

Source: adapted from Real Simple and Cookie and Kate

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