Homemade Vegetable Stock

When it comes to the stock that I use in soups, stews or anywhere else that it's required, I almost always use vegetable stock no matter what the recipe calls for.  My biggest problem is that if I buy the cartons from the grocery store I usually only get to use about half of it and the rest gets put into the fridge until I need it for something else - by then though, it's undoubtedly found it's way to the very back, hidden by a plethora of condiments, and I forget that it's there.

Today was a less than stellar day as far as summer weather was concerned (very blustery), so it was a perfect day for boiling up some homemade vegetable stock that made the house smell divine - it even made my hubby pause just inside the door when he got home from work to ask what the lovely smell was.  Alas, I didn't actually make anything with the stock today so he didn't get to enjoy it, but the freezer is now full with 9 cups of golden nectar, ready for my curried carrot soup that I'm going to make in a day or two.

Homemade Vegetable Stock
makes 8-9 cups

1 red bell pepper, cut into eighths
1 kg carrots, chopped (no need to peel)
1 large white or yellow onion, peeled and quartered
1 large or 2 medium purple onions, peeled and quartered
1 large bunch of celery, coarsely chopped (include the small internal leaves)
6 cloves garlic, peeled and cut in half
2 bay leaves
1/8 tsp mustard seeds
2 tsp black pepper
pinch of salt (optional)
12 cups water

• preheat the oven to 450 degrees F.
• put all of the chopped vegetables into a large roasting pan and roast in the oven for 30-45 minutes until just beginning to colour slightly.
• transfer the vegetables to a large pot; add all the other ingredients and mix together.
• cover with a lid and bring to a boil.
• reduce the heat to medium and rapid simmer for around 1 - 1 1/2 hours, until the vegetables are soft and muted in colour.
• strain the vegetables and liquid through a fine mesh strainer (or even cheesecloth if you want a clearer stock), adjust any seasoning if you want and let cool.
• divide into 1 or 2 cup containers or ziploc bags (for easier use) and freeze until needed.

 Homemade Vegetable Stock ingredients.

roast all of the chopped vegetables in the oven until they're beginning to colour slightly.

transfer the roasted vegetables and all the other ingredients to a large pot and over medium heat rapid simmer until...

...soft and muted in colour.

strain the vegetables and liquid through a fine mesh strainer and once cool...

divide between containers (or freezer bags) ready for the freezer.

(the square ones are 2 cups and the circular ones are 1 cup capacity).

Don't forget to label them (like I did at first :o), otherwise in a couple of months time you'll be wondering if it's stock or apple juice!!!

Pork Chops in Red Sauce

I can't believe that I'm going back on my comment from the last post already!!
Here I was thinking that I wouldn't have time this week to feed my hubby anything but cookies, treats and take-out, and what do I do?  I cook him pork chops!!!  He's soooo spoilt (only joking honey ;o)

It's not as if I slaved over a hot stove all afternoon to get these chops on the plate - it's a simple yet very delicious way to serve pork chops.  They come out so unbelievably tender you almost don't need a knife to cut them.

Pork Chops in Red Sauce
serves 2

2 large pork chops (or 4 small)
1 onion, sliced
1 cube beef bouillon
1/2 cup hot water
1/2 tsp garlic powder
1/2 tsp mesquite seasoning
1 can condensed tomato soup
pinch salt & pepper

• preheat the oven to 375 F.
• in a medium bowl dissolve the beef bouillon cube in the hot water.
• once the cube has dissolved completely, add the garlic powder, mesquite seasoning, soup, salt and pepper; mix well and set aside.
• place the pork chops in a baking / casserole dish and cover with the sliced onion.
• pour the tomato mix over the chops to cover them completely.
• cover the baking dish with either a lid (if you have one) or aluminum foil, and bake for 1 hour.
• these are great served with practically anything, rice, noodles, potatoes - whatever you have a hankering for.

 Pork Chops in Red Sauce ingredients.

dissolve the beef bouillon cube in the hot water.

mix in all the other sauce ingredients.

cover the pork chops with the sliced onion.

pour the sauce over to completely cover the chops.

after an hour of cooking it almost falls from the bone.

tonight I served them with these potatoes.

Butternut Squash Soup

When you start with something as wonderful as a butternut squash it doesn't take many more ingredients to make it into a tasty, heartwarming soup.  This soup comes out quiet peppery (we like it that way), so today I had a watermelon and tomato salad along side to cool things down a bit - a very nice combination.

Butternut Squash Soup
serves 4-6 depending on bowl size :o)

2 Tbs butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
3 lbs butternut squash, peeled, seeds removed and flesh cut into 1 inch cubes
4 cups water
1/3 cup fresh orange juice
1 1/2 tsp salt
1 tsp pepper (or less if you don't like it so peppery)

• melt the butter in a large saucepan over medium heat.  Cook the onions until slightly transparent, about 2 minutes.
• add the ginger, garlic and squash; cook, stirring occasionally, until fragrant, about 6-8 minutes.
• pour in the water and bring to a boil; reduce heat and simmer until the squash is tender, about 20 minutes, stirring occasionally.
• puree the soup in a blender in batches (when pureeing hot liquids you should only fill your blender to half way).
• stir in the orange juice, salt and pepper and serve hot.

 unfortunately I didn't grow butternut squash this year, but next year I will and it will taste even better!!!

don't throw those seeds away. Toss them with a little salt, chili and cayenne pepper and roast in the oven at 350 F, for about 10-15 minutes. Delicious.

little golden nuggets

onion, ginger and garlic - three intense flavours that compliment the squash perfectly.

I LOVE the smell of onions as they cook.

doesn't look much like soup yet, but it will.

as the water boils and then simmers, stir occasionally.

if you don't have a stand blender, an immersion blender will work just as well.

we had ours with a cooling watermelon and tomato salad on the side.