Vegetable Stock Low Fat Recipes

VEGETABLE STOCK WITH KITCHEN SCRAPS

Steps:

• Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.
• Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.
• Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.

30 LOW FAT VEGETARIAN RECIPES - LESS THAN 8G PER SERVING!

Steps:

• Give the bulgur a quick rinse, then add it together with salt and milk into a pot and bring to a boil. Then reduce to a simmer and let it cook for 10 minutes until the bulgur is nice and fluffy.
• Peel and mash the banana and chop the peanuts.
• Dice the mango or peach.
• Once the bulgur is ready, stir in the mashed banana.
• Now spoon into a breakfast bowl, sprinkle over some peanuts and mango/peach.
• Pour in milk to create a lovely castle moat and enjoy!

VEGETABLE STOCK

Steps:

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

LOW FAT, HOMEMADE STOCK

Steps:

• Prepare all the vegetables and chop them as described in this recipe. Add water to large pot. Add vegetables and spices. You can also spice up this stock even more if you like it very spicy. The red pepper flakes can be omitted if you are not comfortable with spicy stocks.
• Bring to a boil and then reduce to medium-low for 2 hours. Once cooked for 2 hours the stock will reduce to 4 cups of stock. Strain vegetables and keep the stock. Pour them into individual containers for freezing. You can use this stock immediately once cooked.
• There are few calories in this recipe. There is no salt added.

LOW COST, LOW SALT, LOW FAT VEGETABLE BROTH

Steps:

• Cooking options: Pressure cooker, stock pot or crock pot.
• Pressure Cooker: Put all ingredients in pot. Add water to 3/4 full. Cook at 15 lb pressure for 1/2 hour or so.
• Let cool to reduce pressure.
• Pot: Add water to cover, simmer (very low) on stove for 10 hours or so.
• Crock Pot: Put everything in 6 qt crock pot. Add water to 3/4 full. Cook on low for 10 hours or so.
• The times are approximate though I like to cook it for a minimum of 8 hours unless using the pressure cooker.
• Strain: Line a colander with a clean loosely woven dish cloth and place another colander on top. (The cloth will be sandwiched between the two colanders.) Strain broth, discard the 'mash' - it has no nutrients left!
• Use in recipes calling for broth - I find that the pressure cooker broth is very concentrated and I often dilute it when I use it. Taste yours to see.
• As this broth is salt free, you will have to add salt to taste. I do not add herbs because the long cooking pretty much destroys the flavor. I add them when using the broth to suit the dish I am making, as this is more economical. Because of this, the broth may not taste that great but it will taste just fine used in cooking and for soups.
• The yield is approximate.
• Ideas:.
• Add the bottom of that celery bunch that you usually throw away. Don't forget mushroom peelings. Toss in that lettuce that didn't make it to the salad. Add that nearly empty jar of salsa for flavor. You get the idea. I sometimes include the peel of an orange or lemon - but only one as otherwise the broth is too bitter.
• I used to toss in small amounts of cabbage, broccoli or cauliflower leftovers and get away with it but stopped after one batch was dominated by a bitter cabbage flavour.

HOMEMADE VEGETABLE STOCK RECIPE BY TASTY

Steps:

• Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
• Keep adding scraps until the storage container is full.
• Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
• Bring water to a boil and then let it simmer for 30 minutes.
• Using a sieve, strain the stock to remove the solids. Let stock cool completely.
• Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
• Enjoy!