Text, photos and recipes by Chef Joey
These days we have the convenience of running to the market for pre-made items. Heck, you can even buy pre-made mashed potatoes! I was floored when I saw that, and for the price of two portions, you could buy 10 pounds of potatoes and feed 10 to 15 people!
I always have root vegetables stored on my stairs. I tend to buy 20 pound bags of onions and potatoes and 10 pound bags of carrots, just to have them on hand. They come in very handy, and you save money when you buy these staples in bulk.
Here is a simple recipe for vegetable stock, and it costs less than buying it.
You will need the following:
2 potatoes chopped evenly
2 onions coarsely chopped
2 carrots peeled and chopped (so you can eat them!)
1 stalk celery chopped
2 leeks split cleaned and chopped (they can hold dirt)
2 turnips peeled and chopped
5 or 6 cherry tomatoes split
Place all the ingredients in a large pot. Cover with 6 ½ cups water, add a pinch of salt and bring to a boil.
Then turn the heat down to simmer for 20 minutes.
Remove from heat.
Strain into a bowl using a colander, and press gently down on the veggies to extract the maximum flavor.
Chicken Pot Pie!
You can use the veggies with tofu or sautéed chicken to make a chicken pot pie!
Literally, take a cup of your broth and thicken with a teaspoon of cornstarch that you mixed with a little cold water.
Add the cooked chicken meat and veggies.
Pour onto a pie plate, cover with a crust and you are done!
One last recipe for you …
It is so easy – especially with summer veggies coming up. You can modify it each time by adding additional herbs!
1/3 cup uncooked long grain white rice (brown or wild rice works, too)
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini or summer squash or both, cubed
1 cup sliced scallions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
5 or 6 basil leaves sliced
1/2 teaspoon paprika
1/2 teaspoon oregano – fresh is best
1 1/2 cups chopped tomatoes – plum are best or minis cut in half
2 cups shredded sharp Cheddar cheese – divided
Heat oven to 350 degrees.
Grease a 1 ½ quart casserole dish and set aside.
Cook the rice in the water, bring to a boil and simmer covered. If using brown or whole grain, follow the package directions.
In the meantime, in a sautee pan, add everything from the oil to the paprika.
Sautee 5 minutes.
Add the rest and 1 cup of the cheese.
Place into the casserole dish and cover with remaining cheese.
Bake for 20 minutes until hot.
Chefs, if you are looking to replace the animal ingredients in your recipes for health or ethical reasons …