I have to admit, most times I limit myself to turkey or chicken stock. Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.
It is so easy to make your own stock! It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?
In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!
Beef Stock
1 pkg of 4-6 beef marrow bones
2 carrots
1 lg onion 1 potato
2 stalks celery
4-6 mushrooms
1 tomato
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Bay leaf
S&P
Roughly cut up carrot, potato, and celery. Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan). Add beef bones, olive oil, spices and vinegar. Toss. Roast at 450 degrees for about half hour or so , stirring once. Make sure bones and veg are browned nicely. Remove from oven and deglaze the pan with a little water, getting all the brown bits up.
Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water. Bring to a boil and simmer partially covered for 2-3 hours. Adjust seasoning and drain out bones/veg. It's ready!!
Showing posts with label stock. Show all posts
Showing posts with label stock. Show all posts
Sunday, March 4, 2012
Tuesday, October 11, 2011
Oh How I Love Thee, Turkey Soup...
Happy Belated Turkey Day! We spent a glorious weekend at the beach (???!!!) with family and friends--it doesn't get much better than that-especially in Ontario! So thankful for such beautiful weather, so thankful for the love of family, so thankful for all the laughs, the food and of course the turkey!
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
Thursday, October 14, 2010
Waste not, want not--I'm sticking to it!
My in-laws brought over Swiss Chalet for dinner last week--which is a treat for us all. We don't go out to eat often, and we stay away from fast food these last few years--but we just can't leave Swiss Chalet in the dust, they make great chicken, and I LOVE their fries (...some things are just Non-negotiable :)
Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...
Swiss Chalet Chicken Stock
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
bay leaf
whole chili
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute about 1/4 tsp each of dried)
cracked pepper
any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip
Place all ingredients into a large pot at cover with water. Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary. Cool. Strain out bones and veg. You now have homemade stock! Easy peasy :)
Tip: you can use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below). I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock. Soooo much better for you than canned/tetra pack soup, and tastes so much better!!
Chicken Noodle Soup
To stock add:
Chicken picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
a couple good handfuls of"med" size egg noodles
Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.
Enjoy!
Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...
Swiss Chalet Chicken Stock
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
bay leaf
whole chili
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute about 1/4 tsp each of dried)
cracked pepper
any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip
Place all ingredients into a large pot at cover with water. Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary. Cool. Strain out bones and veg. You now have homemade stock! Easy peasy :)
Tip: you can use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below). I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock. Soooo much better for you than canned/tetra pack soup, and tastes so much better!!
Chicken Noodle Soup
To stock add:
Chicken picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
a couple good handfuls of"med" size egg noodles
Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.
Enjoy!
Subscribe to:
Posts (Atom)