And the nose has started…

I can’t tell if it’s a cold or my allergy pills not cutting it at the moment. Pooh

I need to convince Rob to make his egg rolls. Haven’t had those in forever.

We were talking about another meal we haven’t made in forever and I can’t remember what it was.

Oh, I plan on christening my baking sheets with cookies this weekend if the dishes are done (hint, hint).

And now the

Vegetable Stock Rule of thumb 2 parts water to 1 part vegetables.

4 cups finely chopped vegetables – a mix of onions, celery, carrots (optional) add any of the following to make up the 4 cups of veggies – fennel, garlic, bell pepper, potato, summer squash, spinach, leeks
2 large tomatoes, chopped (optional – only do this is I want to make a tomatoey soup like minestrone)
1 cup mushrooms, chopped (optional)
Fresh herbs (optional) – bay leaves, parsley, lemon basil, thyme, rosemary
2 quarts water
Salt & pepper to taste

Simmer uncovered for about an hour and only an hour. Strain out the vegetables and squeeze hard to get out all the broth. Let cool then pour into bags to freeze.

I usually don’t use cabbagey veggies like well cabbage, broccoli, cauliflower or turnips but will if there is a little bit sitting in the fridge that needs to be used.

How to make chicken stock with pictures

A couple tightwad gazette recipes recently posted in A Penny Closer:

Onion-Soup Mix from The Complete Tightwad Gazette (p.424)

3/4 cup instant minced onion
4 teaspoons onion powder
1/3 cup beef flavored bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar

Mix all ingredients in a bowl and store in an airtight container.

To use, add 2 tablespoons mix to 1 cup boiling water. Cover and simmer for 15 minutes. This makes a stronger soup than the store bought mix, so you can use less.

Taco-Seasoning Mix from The Complete Tightwad Gazette (p.423)

6 teaspoons chili powder
4 1/2 teaspoons cumin
5 teaspoons paprika
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 to 1/4 cayenne pepper

Mix all ingredients in a bowl and store in an airtight container.

Please note for each pound of ground meat: I season with Goya Adobe (thus salting the meat) and “powder” meat with 2 tablespoons of flour. When meat is kinda dusty looking I add about a 1/2 cup of water and 2.5 tablespoons of the mix. I usually use more onion powder or add 1/4 cup minced onion to mix.

Hands-on time: 30 minutes
Time to table: 60 minutes
Makes about 3 cups

Big pot of salted water
1 large head cauliflower

1 tablespoon unsalted butter
1 small onion, diced
2 – 3 garlic cloves, roughly chopped
1 chicken bouillon cube, crushed

1 cup sour cream
2 tablespoons unsalted butter, cut into bits
Salt & white pepper to taste
Grated nutmeg or pimentón to garnish

Preheat oven to 350F.

Bring the salted water to a boil. Cut off the outside leaves of the cauliflower, use knife to cut out the core with a large V. Cut into large florets. Drop into boiling water, cooking til soft, about 10 – 15 minutes. Drain well in a colander.

Meanwhile, heat a small skillet on MEDIUM, add the 1 tablespoon of butter and let melt til shimmery. Add the onion, garlic and bouillon and let cook til onions are just beginning to turn brown.

Combine the onion mixture, cooked cauliflower and sour cream in a food processor and process til smooth. Add the 2 tablespoons of butter and process til smooth. Transfer to a well-greased baking dish and bake til hot all the way through, 15 – 20 minutes.


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