Stocking (Homemade) Supplies

Stock is something I use a lot.  I make soup about once every two weeks - more often now that it's colder, put it into veggies when I saute to add  flavor, and have used it in mashed potatoes to add flavor without a lot of added fat.  I hate to buy stock, however, because it's so easy to make and it's a bit of a rip off when you consider the actual cost!  Plus, I almost always have everything I need.  Here's how:

Everything goes into the slow cooker.

First, keep the carcass from that rotisserie chicken you bought last week (or that you will buy this week).  Put it in a freezer bag and save it until you're ready to make stock.  To the bag, you can add a second carcass (I like to use two), onion, carrot, bell pepper and celery trimmings.  You can also do this with that turkey carcass or ham bone from Thanksgiving or Christmas.  What, you say, ham stock?! Yes!  Imagine using it for 5-bean soup or split pea, just remember the ham bone will have a lot of residual salt, so no need to add additional salt to the broth.

When you're ready, here's the basic recipe:

• 2 chicken carcasses, most of the skin removed, plus whatever vegetable trimmings you saved
• 1 onion, quartered
• 2 carrots, scrubbed and chopped (no need to peel)
• 2 stalks celery, chopped
• 3 cloves garlic, smashed
• 1 tsp whole peppercorns
• 1tsp salt (unless using ham bone)
• 2 dry bay leaves
• 4 sprigs fresh parsley
• 2-4 sprigs fresh thyme
• 1 sprig fresh sage



Add water and then simmer for 6-8 hours.

• 1 hot pepper, split (optional)

Put everything into a large slow cooker - at least 2 quart size.  Cover with water.  Cook on high 6-8 hours.  Strain stock and store in freezer bags in portions you think you will use (I do this by putting the bag into a measuring cup, so it stays upright while I ladle the slightly cooled stock through the strainer into the bag).  I store in 3-4 cups by portioning into labeled freezer bags and then freezing them flat in a square baking pan so I can easily store them in the fridge.  The total yield on this will be about 8 cups of stock.  If your stock has a lot of fat, you can skim the fat off the top or pour the stock into one of those fancy separators - they are handy, but mine is packed in a box somewhere.

Here are some other options to try: Replace the fresh herbs with 1 tablespoon of herbs de Provence.  Add some zing with a lemon by cutting in half, squeezing juice in and tossing in the whole fruit. Give it a little Asian flavor by adding in 2 tablespoons fish sauce, 2 tablespoons soy sauce (omitting salt in the basic recipe), and a large handful of chopped lemongrass.  You can also use bell pepper, parsnips, mushrooms, or other veggies that are almost ready to toss out.  Just chop and toss in your freezer bag and use when you're ready to make stock.

I think this stock is as good as any I buy at the store and it's a heckuvalot cheaper.  I make this recipe about once a month or when I have time and I know it saves me money, plus I get to control the ingredients.  No preservatives, flavor enhancers, excess salt or other stuff.  Just the good stuff.  I put it on early on a Saturday or Sunday and let it cook away while I do chores, or go shopping, or hang out with dh.  Enjoy!

A Taste of Fall

A Taste of Fall

I love to bake.  But I don't love what it does to my thighs.  So I don't bake often.  When I do, I really try to make it a nutritious bread, muffin or cake.  What?!  A nutritious cake?  Sure.  It's just a matter of ingredients...and a name perspective.

The weather in Atlanta this weekend was just hinting of Fall and I was reminded of this cake that I never got around to posting.  At the time, I was craving something sweet.  Yet, I wanted to be sure that it also fit into the healthy goals that I have for myself.  You know, eat more vegetables, choose whole foods, watch my sugar, etc.  So was born this Seedy Cranberry Pumpkin Oat Cake.

Made with Pumpkin, high in vitamin A, fiber and deliciousness - oh yea, that's a nutrient in my book - it was something I could feel good about.  Add to that cranberries, also high in anthocyanins, flax seeds for omega-3 fatty acids, pumpkin seeds for protein (and because I like them), and a whole grain base (whole wheat flour and oats) and you've got a cake that's chock full of nutrition! 

And zero guilt.  Even the fat and sugar aren't off limits, since I used olive oil and honey.  Check it out for yourself and let me know what you think.

It's not too sweet and the crumb is really a cross between bread and cake, but I'm going to call it cake.

 Seedy Cranberry Pumpkin Oat Cake

• 1 can pumpkin puree
• 2 whole eggs
• 1/3 cup olive oil
• 1/2 cup honey
• 2 cups whole wheat flour
• 1/2 cup whole rolled oats, plus more for topping
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup chopped fresh/frozen cranberry
• 1/4 cup pumpkin seeds, plus more for topping
• 2 Tablespoons flax seeds, plus more for topping
• 1 heaping teaspoon cinnamon 

Mix together pumpkin through honey in a small bowl.  In a larger bowl, mix flour with oats, baking powder and salt.  Add wet ingredients to the dry and fold until about 1/2 way mixed.  Then add all of the additional ingredients and fold together, being careful not to over-mix.

Pour into a greased 9" square pan (or the pan of your choice), top with toppings, and bake at 350 degrees until done, which for me was about 40 minutes.  The cake will be dense.  If you prefer a sweeter cake, consider substituting fresh blueberries, strawberries or even grapes instead of cranberries - or you could add a bit more honey or some molasses for a richer sweetness.  Enjoy!