GLOBAL RECIPE FAT-FREE, SALT-FREE Vegetable Broth Making..just the basic for the BEST flavored Vegan-Vegetarian Dishes

Vegetable Broth I am calling this broth as it has an intense flavor, more like a concentrated stock.
Great Broth is the secret to all cooking and nothing compares to own made.
It is also salt-free so that it does not affect any recipe.

Make it on a regular basis every 3 or 4 days in a regular home setting, if you are cooking lots of Vegetarian-Vegan dishes.

For 4 cups you will need:

All the vegetables must be well washed at home, do not peel any organic vegetables, and if using brown onions, leave the skins on-as they add color to the broth.
This cooks on medium simmer for 1 1/4 hours so the veggies can be chopped in 1 inch chunks..don't mince the veggies as it might cloud the broth


BASE
10 cups water
2 cloves garlic
4 cups chopped onions (skins on)
4 cups chopped carrots
3 cups chopped celery ( including bulb base & especially leaves)
3 bay laurel leaves
2 tsp dried herbs of choice or sprigs of herbs ( rosemary, parsley, basil,  thyme, dill, cilantro, anise) DO NOT USE TARRAGON..it imparts a flavor that is strong and difficult to use with many dishes.
3 black peppercorns


OPTIONAL ADDITIONS 
varying with YOUR location & seasons, all can be added, or 1 or 2


2 cups chopped mushrooms
3 cups  chopped leeks
1 tbsp juniper berries
1 cup chopped fresh fennel OR 2 tsp fennel seeds
1 cup vermouth/white wine/apple juice
2tbsp nutritional yeast
2 cups chopped tomatoes
2cups chopped parsnips/celeriac.
Squashes will cloud the stock but not affect the flavor



METHOD:

Add all the vegetables, herbs, vermouth and peppercorns to a large heavy bottomed pan.
Cover with cold water and bring to boil.
reduce to low simmer and cook for 1 hour, allow water to slowly evaporate by almost 2/3 add the nutritional yeast.
Make sure that you remove any scum that floats to the surface BEFORE ADDING ANY DRIED HERBS AND PEPPERCORNS.

Taste (at the cooling stage you can add more herbs) then cool, strain (all cooked vegetables can be composted for garden) and store (I store mine in sterilized canning jars in the fridge).


*NEVER USE CABBAGE(and cabbage family) as they will sour the stock if being stored

*NEVER USE POTATOES as they will spoil the stored broth quickly

* unless you are making the broth for a cabbage and potato dish and NOT planning on storing it in the fridge.

BELL PEPPERS AND CHILIES MAY BE USED IF YOU ARE PLANNING ON USING THEM FOR A DISH FEATURING THESE, they do tend to overpower the flavor of any dish.


The more BASE vegetables you can add, the better flavored the completed broth.


Also if you are making a dish and have no broth ready, just put all the peelings and cut offs from that recipe in a pan, cover with cold water and simmer for 30 mins then add to the dish..don't waste FOOD

DARK VEGETABLE BROTH
Place all the vegetables in a plastic bag, add 1 tbsp olive oil and mix well to coat.
Place in a roasting pan in a 375 oven and roast until they turn dark golden brown (not black).
Proceed as for the above recipe and skim, off all the fat before adding any dried herbs and peppercorns

Pre- Chinese New Year Menu, Year of the Horse..over 20 color photos: Egg Drop Soup; Chicken and broccoli soup; Moo Goo Gai Pan; Mongolian Style meatballs; Ginger and vegetable stir-steamed "fried rice"; Bolognaise Italian Style; and Berry Cobbler

Happy New Year of the Horse, Jan 31st 2014


The full menu in all color photos is on my other blog (as all the dishes either contain meat or are made with own made REAL chicken broth, except the rice and vegetable pancakes & The Berry Cobbler)
Please hit the link below, and I wish you Happy, Healthy and Prosperous New Year !

www.chorleycakes.blogspot.com

SPECIALITY VINEGARS : WINTER PART 1..RECIPES

As winter is the season for citrus in USA.

 I will be featuring some ideas to make flavored vinegars at home.
These are items that cost a "small fortune" in stores, yet with a bit of practice can easily and economically be made at home.

Vinegars to use:
Wine vinegar ( red or white)
Cider
Rice wine


CITRON VINEGAR..makes 3 cups

2 limes
1 medium orange
2 lemons thinly sliced and pips removed
4 cups  vinegar
1/4 tsp sea salt
1/4 tsp sweet paprika
4tsp white cane sugar
Strips of lemon rind (optional)

In a non-reactive saucepan ( no aluminum)
Grated rind from limes and oranges, and the lemon slices.
Add the vinegar, salt & paprika.
bring to high boil, and remove from heat.
When it has cooled down add the juice from limes and oranges.
Pour into a sterilized* jelly jar  (*boil the empty jar and lid in boiling water for 10mins ( remove, drain and allow to air dry, then fill).
Cover well and place in a sunny position for 1 week, shaken every day to allow the fruit zest to steep.

Strain  well and put the vinegar and sugar in a non-reactive pan and bring to boil.
When sugar has dissolved pour into a new sterilized jelly jar, (if using lemon strips add before sealing) and seal with a tight fitting sterilized lid.
Store in refrigerator or cold cellar

RED WINE AND ROSEMARY VINEGAR..MAKES 2 CUPS

Fresh rosemary is available all year round as it is an evergreen

2 cups red wine vinegar
1tbsp cane sugar
1/2cup fresh rosemary leaves
1 clove garlic smashed

Bring vinegar and sugar to boil.
Crush the rosemary between fingers and add to a clean sterilized jelly jar ( see previous recipe), and add the garlic.
pour over the hot sugar vinegar mix, cover and steep in a sunny location for 2 weeks, shake every couple of days and taste after 7days.
When the desired flavor is reached.
Strain the vinegar and pour into a sterile jar and cap with tight fitting lid and store in fridge.


SHERRY VINEGAR makes 2 cups

1 CUP  WINE VINEGAR
1 CUP SHERRY

Bring to boil, remove from heat and cool slightly.
Pour into sterilized jar and tight fitting lid and store in a dark place for 4 weeks, test flavor then store in fridge.


CHAMPAGNE VINEGAR (use leftovers from Valentine's Day) makes 2 cups

1 cup dry champagne
1 cup white wine vinegar
1tbsp cane sugar

Bring to boil.
remove from heat and cool slightly then bottle in sterilized jar.
Cap tightly and store in a dark place for 4 weeks.
Test flavors and then store in a fridge


As the seasons change I will feature ideas using fresh herbs, fruits & etc. to increase your bank accounts and also have more variety in your kitchens.

Malibu Colony last week looking south-east

CRUNCHY SALAD WITH CUCUMBER DRESSING & WATERCRESS SOUP ..2 RECIPES UNDER 500 CALORIES EACH

HERE ARE 2 RECIPES FOR THE LIGHTER SIDE OF LIFE...great for a quick lunch or appetizer.. the salad is best eaten before 3pm.
Both recipes are under 500 calories per serving

Fresh Watercress* Soup:

serves 4

1 cup minced onion
2 minced scallions
1 cup peeled and chopped starchy potatoes
4 cups vegetable stock/water

3 cups chopped fresh watercress
 Salt & pepper
1/2 cup plain live yogurt  or 1/2 cup light coconut milk
grated nutmeg to serve

Bring the first 4 ingredients to a boil & cook until the potatoes are cooked.
Add the watercress, simmer for 3 mins then blend.
Reheat and season with salt and pepper to taste

Serve in warmed bowls with sour cream and sprinkle with nutmeg OR
chill and serve cold

* this may also be made using parsley in place of watercress then just use 2 cups, washed well and chopped parsley

CRUNCHY SALAD WITH FRESH CUCUMBER DRESSING

serves 2-3

1 cup chopped celery
1 cup cored, ripe eating apple, chopped ( leave skin on)
1/2 cup chopped ripe bell pepper
2 scallions minced
3 oranges segmented ( 1 1/2 cups)


 Mix well together in a bowl and add any orange juices, just before serving over salad greens.
Dress the salad and garnish with fresh mint leaves


Dressing:
2 cups peeled and seeded cucumber chopped
1 cup low fat plain live yogurt
1 tsp minced fresh mint
1 tsp dill seed
 juice 1 lemon
Blend until smooth

Variation in place of cucumber use any melon and omit the dill seed.

You may also add any fresh berries/kiwi fruit/ star fruit & etc. in season

This is a very refreshing and flavorful salad..do not serve ice cold, better served at room temp.

Rustic Brioche Type Crust -Part of the filling before roasting Vegetable Tarts Photos and info

The root vegetables before roasting in olive oil and herbs

Whole wheat flour, butter, eggs and yeast..the pastry for the rustic tarts.Make the day before and allow to "rest" overnight and flavors to develop.

The roasted vegetables marinating overnight

This one non-dairy tart roasted vegetables and chickpeas

Cheese based and topped vegetable tart

After shaping..spray with olive oil & more herbs ( thyme or rosemary)

Bake 400f for 20-25 mins until golden brown

While cooling spray again with olive oil

Roasted Vegetable Brioche,Butternut & tomato Vegan Bisque; Whole wheat tarts; 10 bean soup with leeks; chickpeas.; Whole wheat-flax seed, banana-walnut, sourdough waffles.Photos Prep & Tips

Still no sign of REAL rain in Sunny California,although it has begun to drizzle just now, back of house is dry front has got a few rain drops.

The menu for tomorrow is:

 10 bean soup and leek

Butternut squash and tomato Bisque finished with coconut cream

A roasted Rustic (free form) vegetable tart made with a whole wheat brioche crust..baked photos tomorrow

The vegetables and thyme drizzled with olive oil before roasting

These 2 the mushroom, zucchini and grape tomato base for the roasted vegetable tarts

Whole wheat "brioche type" yeast dough for the tarts, butter & eggs, make 24 hours ahead of baking and allow flavors to develop

These 2 the roasted and sauteed vegetables for the tarts

Soaked overnight chickpeas on first boil to remove the gas enzyme..the white scum on top of boiling peas/beans. Strain and wash the legumes well, then return to heat in fresh water and add seasonings

Some of the tarts will have cheese and others these cumin-turmeric scented chickpeas

The 8yr old sourdough starter..fed and happy

The Bubbling, wholewheat-flax seed-banana waffle batter, the walnuts are added then they are in waffle iron

This menu also includes a Turkey Moussaka and that will be featured on my other blog Chorley Cakes, tomorrow

Yams with Tequila and Lime; Refried beans from scratch; Baked Rice with cheese and Chiles..MEXICAN STYLE AT IT'S VERY BEST recipes

Yams with tequila and lime  serves 6 as a side dish

2 pounds peeled yams coarsely grated
1/2 cup butter
1tbsp sugar
2tbsp tequila
2 tbsp lime juice
zest 1 lime
Salt & Pepper /hot sauce

and lime wedges to garnish

In a large heavy skillet, melt the butter and sugar and add the grated yams.
Cook over medium heat turning several times to brown(caramelize) and look slightly transparent.
Stir in the tequila, lime zest  and juice, cook for 2 more mins. then remove from heat.
Season to taste with salt & pepper

Serve with lime wedges on side.

Re-fried Beans from scratch..serves 6-8

3 cups dried and sorted pinto  or black beans, rinse well under running water and allow to soak overnight/12 hours.
Next day rinse well and then cover with cold water, bring to boil and cook for 30 mins then empty into a colander and rise well (the white foam is the enzyme that causes intestinal gas).
return to saucepan, re-cover with cold water and bring to boil add:
1 cup minced onion
3 cloves garlic smashed and minced
2 tsp ground cumin
3tsp Mexican Oregano
2 tsp smoked paprika
2tsp dried epizote (Mexican herb, optional)
Bring to boil then simmer for 2-2 1/2 hours until beans are tender...adding extra hot water as needed.

Mash the beans with a potato masher or coarsely process half the beans, and return to pan.
Stir in 1/2 cup melted butter/margarine/neutral oil.
Cook over medium heat stirring until the fat has been absorbed and the beans are very hot.
Season to taste with salt & pepper and hot sauce(optional)..serve accompanied with grated melting cheese.

 

Baked rice with cheese..this is a wonderful and creamy dish and can be spicy or not, your choice..serves 8 as a side dish


8 cups cooked brown rice  (may also use any other whole grain, quinoa, millet & etc.)

2 x 4 ozs cans chopped spicy green chiles ( optional)

1 cup packed minced cilantro

1/2 cup packed minced parsley

1 cup minced scallions

2 cups sour cream

2 cups shredded melting cheese

salt & pepper to taste 

hot sauce optional

You will need a greased 9x2x13 inch oven proof dish

Preheat oven 350f..middle shelf

In a large bowl combine the rice, cilantro, parsley, sour cream, chiles,  and scallions. Add salt & pepper to taste.

Spread half the mixture over the base of the dish, top this with half the grated cheese.
Then top this with the remaining rice mix then the rest of the cheese.
Bake on a cookie sheet for approx 30-35mins until golden and bubbling.
remove from oven and wait 10 mins before serving to allow contents to settle

HIKE PHOTOS MALIBU CALIFORNIA TODAY

I have lived in los Angeles for 30 years and love to go for hikes.
I have also driven past this park for the same 30yrs having no idea what was there...this is a wild Native Californian Nature Preserve. It is not sign posted and I discovered it by accident.

Fantastic long pathways through native brush and chaparal with that distinctive aroma of sage brush and anise seeds..song birds  everywhere..today was low clouds and overcast which made this long loop trail perfect.

Enjoy the photos..I took 200 these are but a few, and yes it is signposted Rattlesnakes but they were not visible today...and as with all Californian hikes ..long pants( deer ticks, bugs and snakes) and plenty of bottled water.

looking north to Paradise Cove and Point Dume all Million dollar homes

Catalina Island

Movie Star Homes of Malibu Colony

The orange layer in skyline is remenants of smoke form recent wild fires

Looking south Sta Monica in background

These 2 Downtown Malibu

Surfers at Topanga State Beach

Very "Turner" Skies