Today felt like a soup day and it was perfect cause I had lots of fresh veggies that needed to get cooked before going bad. As they say “Waste not, want not” and I love making my own food as it allows me to know […]
Month: October 2018
The smell of a kitchen is distinctively different when everything’s homemade and while cooking up this pot of colorful beauty the house was smelling so delicious. I couldn’t help but to think of my grandmother who was an amazing cook. This dish actually came out […]
Today started out as an opportunity to check out a pop up location of which I decided to take a friend to do the same. If you haven’t learned by now I’m a sharer. I had the pleasure of meeting AJ and Tonya of EntrePODneur and I must say these ladies have come up with what Audria Richmond of Uncloned Marketing would call an uncloned idea. I also checked out a fairly new restaurant Rosie’s Coffee Café which at the moment has a Groupon available where you can get $30 for $15. I ordered a Garden Salad, Fried Green Tomatoes and Homestyle Potatoes. Everything was pretty good; babygirl really fell in love with the French Toast w/strawberries. The day was getting away by now so we still needed to make a trip to the Farmer’s Market & Sevananda. On our trip to Sevananda babygirl wanted to help fill the bags and weigh them so I turned it into a math lesson after all she’s homeschooled and the best way to learn is hands on and when you don’t realize its a lesson. We weighed bags of quinoa, lentils, and Arborio rice.
Here are pics of my mini-me helping me make this homemade vegetable broth. I let her dump all the vegetables un as I cut them up, do the stirring and added of all other ingredients. As you can see something so simple made her day.
- Tbsp. Avocado oil
- 1 Vidalia onion (with skins/ chopped up)
- 1 1/2 Tbsp. minced garlic
- 4 medium carrots
- 4 celery stalks (chopped)
- 2 tsp. kosher salt (can use sea salt)
- 1 tsp. black pepper
- 10 cups water ( I used filtered water)
- 1 cup chopped greens (kale, collards, etc../ I used kale)
- 1/2 cup chopped fresh parsley
- 1/2 Tbsp. ground thyme
- 1/2 Tbsp. ground rosemary
- 2 whole bay leaves
- 1 can tomato paste (about 5-6 Tbsp.)
- Heat pot over medium heat and add oil, onion, garlic, carrots, celery, salt and pepper. Stir sautéing about 5 minutes or until softened. Remember to stir frequently.
- Add the water, greens, parsley, thyme, rosemary, and bay leaves. Increase heat to medium high cooking until it reaches a boil, reduce the heat to a simmer and tomato paste. Stir to break up paste then add lid to the pot leaving a crack.
- Cook for 45 minutes to an hour. The flavor will infuse better the longer it cooks.
- At his point you can add more salt and pepper to taste or spice it up with hot sauce.
- Allow it to cool before pouring through strainer and putting in jars.
Waste not want not they say; so we’ve taken the leftover veggies; blended them up in our Vitamix and can now eat as a soup or add to other meals for extra flavor. I hope you enjoy and until next time “It’s Been D’Lish Dishing with ya’ll.”