tag:blogger.com,1999:blog-55009470669737718332024-02-08T02:47:51.762-08:00carrotcake for breakfastJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5500947066973771833.post-74984308923975017772008-06-13T06:12:00.000-07:002008-06-13T06:15:51.609-07:00first CSA share<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0232-1.jpg"><br /><br />Wednesday Zack and I got our first CSA vegetable share from Red Fire Farm:<br />radishes<br />turnips<br />lettuce<br />chives<br />cilantro<br />mesclun<br />spinach<br /><br />We've been in salad heaven.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com1tag:blogger.com,1999:blog-5500947066973771833.post-21802547199703926182008-06-13T05:52:00.000-07:002008-06-13T05:54:32.062-07:00Cherry Apricot jam<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0210.jpg"><br /><br />Haymarket "farmer's market" fruits that needed some using fast so I just boiled them with sugar to make homemade jam.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-62606112201601663982008-05-09T05:30:00.000-07:002008-05-09T05:37:24.811-07:00Black Bean SoupThis week has been SO stressful. Between senior reviews, signing up for TPP classes (and getting billed), working, applying to day camps for work this summer, getting my school to finally defer my college payments, and studying for the MTEL test(!!!) which is TOMORROW, I've been keeping meals simple. <br />Last night I made black bean soup--something that I haven't had since my first trip to the Bahamas. It's the best when it's simple: lime juice, rice milk, onion, cayenne pepper, salt & pepper, & thyme.<br /><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0134-1.jpg">Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com2tag:blogger.com,1999:blog-5500947066973771833.post-34707976953997274022008-05-09T05:25:00.000-07:002008-05-09T05:30:41.106-07:00Creamy Coconut SauceMonday night I think I made this because we had extra coconut milk that needed to be used. I heated the coconut milk, added corn starch, cayenne pepper, garlic, soy sauce, salt and pepper and let it thicken. And I poured it on top of stir-fried vegetables and noodles. It was surprisingly really good. Sweet & savory. <br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0132.jpg">Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com1tag:blogger.com,1999:blog-5500947066973771833.post-12028414238670838422008-05-05T12:11:00.000-07:002008-05-05T12:28:09.058-07:00Chickpea Patties & Mushroom GravyLast night I made chickpea patties. They were made up of one can of mashed chick peas, whole wheat flour, bread crumbs, thyme, shredded carrots, onion, garlic, olive oil, salt & pepper. For the gravy I boiled dried porcini and straw mushrooms for about five minutes then took them out. Then I added cornstarch, salt and pepper and let thicken. Zack made the made the mashed potatoes. And for the frozen vegetables? Well, I hate them, but I always keep some on hand for when we run out of fresh vegetables (like last night).<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0125-1.jpg"><br /><br />As for dessert, we cheated. We made No Pudge brownies for the first time (www.nopudge.com). They are really good, fat free, and super easy to make...all you do is add yogurt. I added the remaining yogurt on top with walnuts and my daily dose of flax seeds.<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0128-1.jpg">Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com1tag:blogger.com,1999:blog-5500947066973771833.post-3795000889626213922008-05-02T05:22:00.000-07:002008-05-02T05:32:43.465-07:00Mung BeansI'm sprouting mung beans. The first time I did this last year I tried sprouting way too many. These are coming along well. We had them in our peanut noodles the other night.<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0072.jpg"><br /><br />http://en.wikipedia.org/wiki/Mung_beanJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-56678057895561779232008-05-02T05:08:00.000-07:002008-05-02T05:34:01.531-07:00Peanut sauce & Noodles and Jalapeño PoppersMy brother stayed over the other day and we made homemade jalapeño poppers, peanut sauce and noodles, drank lots of beer, and watched four episodes of Anthony Bourdain "No Reservations". <br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0083.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0084-1.jpg"><br /><br /><br />It was interesting making the poppers because I have never eaten or made homemade ones before. I've always had the frozen ones--yuck. I like knowing what's in my food! They were really good. The only issue we had was that we couldn't touch anything with our hands after handling the peppers or else it would burn for at least 20 minutes!<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0077.jpg"><br /><br />The peanut sauce contained lemongrass, peanut butter, chili flakes, rice vinegar, soy sauce, raw sugar, ginger, and I forget what else. We added mint, mung beans (that I'm growing), raw broccoli, and peanuts on top of the sauce & noodles. So good and so easy!!<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0078.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0081-1.jpg">Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-57718558670681286262008-05-02T04:45:00.000-07:002008-05-02T05:08:06.681-07:00My Kitchen<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0073.jpg"><br /><br />I love my kitchen, I hang out there more than the living room! Even at my parents house and my Memere's house the kitchen has been the more comforting place to sit, talk and relax. <br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0074.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0076-1.jpg"><br />Our shelves and closet...just because kitchens are interestingJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-29966290723967009682008-04-30T06:35:00.000-07:002008-05-02T04:44:54.190-07:00Banana BreadMy first attempt at vegan banana bread...and it was successful! <br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0069.jpg"><br /><br />Ingredients include: flour, sugar, apple sauce, bananas, walnuts, pumpkin seeds, sunflower seeds, flax seeds, baking soda, baking powder, olive oilJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com1tag:blogger.com,1999:blog-5500947066973771833.post-32055519589284150552008-04-26T12:28:00.000-07:002008-04-26T12:35:44.144-07:00Yam and Scallion Mashed Potatoes<img src="http://img.photobucket.com/albums/v710/oldladybra/IMG_0039.jpg"><br /><br />1 large yam<br />1 scallion<br />1 garlic clove<br />1 teaspoon raw sugar<br />salt<br />pepper<br /><br />Wash and cut into small cubes one large yam (leave skin on)<br />Boil still soft, then drain water and mash.<br />Chop scallion and small garlic clove, add to yam and mix well.<br />Add sugar.<br />Add salt and pepper to taste.<br /><br />If you aren't crazy about garlic, I suggest using 1/2 clove.<br />I put my yam potatoes in the fridge for an hour to have cold, but I'm sure<br />these would be good warm.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-89031604463229581362008-04-25T12:38:00.000-07:002008-04-26T04:41:29.759-07:00Grain Beverage & Almond MilkDelicious cold almost-like-iced-coffee-drink<br /><br /><img src="http://img.photobucket.com/albums/v710/oldladybra/IMG_0036.jpg"><br /><br />1 1/2 tablespoons of Inka Grain Beverage (Instant version of traditional Polish grain beverage including rye, barley, beets, and chicory root)<br />1 cup almond milk<br /><br />Stir or shake well.<br /><br />This is also good heated with soymilk in the winter.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-13250337544363152512008-04-25T08:36:00.001-07:002008-04-26T12:27:46.844-07:00Lemon Thyme Quick BreadThanks to Have Cake, Will Travel! I made this awesome lemon thyme bread today.<br />I didn't have yogurt on hand and the spanish market right near my apartment didn't have yogurt without gelatin, so I used soy creamer instead.<br /><br />http://havecakewilltravel.com/2008/03/30/lemon-thyme-cakequick-bread/<br /><br /><img src="http://img.photobucket.com/albums/v710/oldladybra/IMG_0030.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v710/oldladybra/IMG_0035.jpg"><br /><br />I've been obsessed with thyme lately (hence the SIX thyme plants I just bought)...I've been putting it in everything. And with the warmer weather here anything lemon is welcome.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-28612284579154895932008-04-25T08:22:00.000-07:002008-04-25T08:33:29.312-07:00Garden Tofu-Stuffed TomatoesLast night Zack made fish and I made garden tofu-stuffed tomatoes<br />from "A Mountain Harvest Cookbook" by Roberta Sickler<br />I altered the recipe slightly<br /><br /><img src="http://img.photobucket.com/albums/v710/oldladybra/IMG_0024.jpg"><br /><br />8 ounces tofu (medium-soft)<br />1/4 drained, chopped green olives<br />2 scallions, chopped<br />1/4 grated carrots<br />1/4 grated cucumber<br />1 garlic clove, chopped<br />dash of soy sauce<br />2 tablespoons organic mayonaaise<br />lettuce<br />2 large red ripe tomatoes<br /><br />Mash tofu in mixing bowl. Add olives, scallions, carrot, cucumber, and garlic and mix.<br />Add soy sauce and mayonnaise and mix well. Set aside, covered.<br />Wash tomatoes, cut, and "carve" out center (save for tomato sauce or something) and add tofu salad mix. Serve on lettuce leaf.<br />The tofu salad was so good. I can imagine this being good on bread or a bagel.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-20464550083680669102008-04-24T15:16:00.000-07:002008-04-24T15:19:52.655-07:00HerbsSadly, no one has returned my lost/stolen camera.<br />But yesterday Zack bought me a new one.<br /><br />Here are some pictures of my darling herbs<br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0009.jpg"><br />garlic chives<br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0008.jpg"><br />basil<br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0002.jpg"><br />thyme<br />I'm also growing rosemary, summer savory, and chamomile but none have<br />sprouted yet.<br />Also, my website is up finally! It needs some improvements, but at least it works! www.jryanillustration.comJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-67506797574754564162008-04-16T06:03:00.000-07:002008-04-16T06:07:01.914-07:00Apple Cheese PizzaLast night Zack and I made green apple cheese pizza<br />with a cream cheese "sauce". Not very healthy, but<br />very tasty. It even looked pretty. Unfortunately, my<br />camera was lost/stolen recently so I probably won't be posting<br />in here for a little while (it is no fun without pictures!).<br />Hopefully I'll have a new one by the time our CSA share<br />comes in June!Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-89777466493058835782008-03-26T11:39:00.000-07:002008-03-26T11:53:32.466-07:00Chai tea muffinsRecently, Zack and I have made homemade pizza, mushroom pie, and horseradish beets.<br />Right now my vegan Chai Tea muffins are baking!<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/011.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/013.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/014.jpg"><br /><br /><br /><br />Ingredients include:<br /><br />whole wheat flour<br />baking powder<br />vegetable oil<br />coconut almond oats<br />cinnamon<br />raw pumpkin seeds<br />flax seeds<br />banana<br />cup of double-brewed chai tea<br />maple syrupJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com1tag:blogger.com,1999:blog-5500947066973771833.post-27139849722907080302008-02-27T11:57:00.000-08:002008-02-27T12:05:33.166-08:00Black Bean Burger and Fried Plantains<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0302.jpg" /><br /><br />Last night we made black bean burgers. Which consisted of mashing up a can of black beans, fresh bread crumbs, an egg, and a diced fresh jalapeño pepper. After mixing well, and shaping them into patties, we dipped them in cornmeal and put them on a hot skillet with oil. Then we let them brown and crisp on each side.<br />We also made fried yellow plantains, too. While frying them I sprinkled some sugar on them. Served hot and dipped in sour cream...they're so good.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-56898625527139873282008-02-23T05:49:00.000-08:002008-02-23T05:59:55.836-08:00Zucchini and Fresh Herb Fritters<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0298.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0297.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0299.jpg" /><br /><br />Last night Zack and I made zucchini fritters and lentils. I got the fritter recipe from my<br />lovely "Vegetarian Cooking for Everyone" by Deborah Madison<br /><br />Ingredients<br /><br />salt and pepper<br />2 lbs green zucchini (we used yellow squash, too), coarsely grated<br />2 eggs, beaten<br />1 bunch scallions (we didn't have scallions so we used some onion)<br />1 cup dried bread crumbs<br />2 garlic cloves<br />1/2 cup parsley (we didn't have parsley)<br />1 tbl chopped basil (fresh from my basil plant!)<br />1 tsp chopped mint (also fresh lemon-mint from my mint plant)<br />olive oil as needed<br /><br />Basically you mix everything together and drop batter, about 1/4 of<br />a cup, into the hot-olive oil-coated frying pan and wait till they are<br />browned on each side. Serve hot. They're delicious.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-22620637444166670322008-02-23T05:38:00.000-08:002008-02-23T05:48:39.015-08:00Vegetable Lasagna<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0293.jpg" /><br /><br />Vegetables! We could have shelves filled with food, but if there are no vegetables<br />I feel like we have nothing. There isn't a day that goes by without me eating/cooking<br />vegetables.<br />These vegetables and herbs are what Zack and I put in our lasagna a few days ago.<br />Then we added an egg, ricotta cheese, Muir Glen canned diced tomatoes and mixed<br />it all together. Then we layered it with half-cooked lasagna noodles and baked it<br />for 45 minutes.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-65117917409915045432008-02-20T06:21:00.000-08:002008-02-20T06:41:41.024-08:00AmaranthAmaranth...what I'm eating for breakfast right now. I just add some real maple syrup to it.<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0292.jpg" /><br /><br /><ul><li>The <a href="http://en.wikipedia.org/wiki/Protein" title="Protein">protein</a>, which is of an unusually high quality, according to ECHO.</li><li>A ¼ cup of amaranth grain supplies 60% of the <a href="http://en.wikipedia.org/wiki/Recommended_Dietary_Allowance" class="mw-redirect" title="Recommended Dietary Allowance">Recommended Dietary Allowance</a> of <a href="http://en.wikipedia.org/wiki/Iron" title="Iron">iron.</a></li><li>Amaranth grain is particularly high in <a href="http://en.wikipedia.org/wiki/Lysine" title="Lysine">lysine</a>, an amino acid that most grains lack.<sup id="_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/Amaranth_grain#_note-2" title=""></a></sup></li><li>Amaranth grain is free of <a href="http://en.wikipedia.org/wiki/Gluten" title="Gluten">gluten</a>, which is important for people with gluten allergies.</li></ul><br /><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">"Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads, or just to munch on.</span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">To cook amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding some fresh herbs or gingerroot to the cooking liquid can add interesting flavors or mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">The leaves of the amaranth plant taste much like spinach and are used in the same manner that spinach is used. They are best if consumed when the plant is young and tender.</span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition. </span></p><p><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach." </span></p><p><br /></p>Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-10417705934339082622008-02-20T06:14:00.000-08:002008-02-20T06:21:33.894-08:00Mexican Lasagna<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0288.jpg" /><br /><br />There are actually three layers of whole wheat tortillas in between layers of organic refried beans, green peppers, cheese, salsa. I forget what else we added. Then we baked it for a little over a half hour and served it with sour cream.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-485251367588780742008-02-20T06:12:00.000-08:002008-02-20T06:13:49.444-08:00Potato Fish Soup<img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0287.jpg" /><br /><br />Zack made me a really good Finnish soup last week. I don't know the recipe<br />but I watched him make it and it seemed pretty simple.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-6669523275831350082008-01-22T07:14:00.000-08:002008-01-22T07:24:40.828-08:00Vegetable ChiliChili is so hearty, filling, and easy to make. I always base mine with tomato<br />sauce, onions, garlic, bulgar, chili powder, and other spices. Then you can add any<br />and all your vegetables, and a meat substitute. The most important thing to let<br />is simmer for a long time.<br /><br /><img src="http://img.photobucket.com/albums/v309/jackiesadork2/IMG_0188.jpg" /><br /><br />Ingredients<br /><br />olive oil<br />bulgar<br />garlic<br />onion<br />tvp<br />kidney, great northern, and pinto beans<br />green and orange pepper<br />eggplant<br />carrot<br />celery<br />corn<br />rosemary, coriander, salt/pepper, ground mustard, and cayenne pepper<br />tomato sauceJacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-50871879023062058112008-01-14T13:51:00.000-08:002008-01-14T13:58:12.112-08:00Basic LentilsBasic method for cooking brown and green lentils.<br />I love eating a big bowl of lentils for lunch with<br />hot sauce and grated parmesan cheese!<br /><br /><img src="http://img.photobucket.com/albums/v477/jackiesadork/IMG_0145.jpg" /><br /><br />1 1/2 cups brown or green lentils, sorted and rinsed<br />1 onion, chopped<br />2 garlic cloves<br />2 bay leaves<br />1 carrot, diced<br />1 celery rib, diced<br />salt and pepper<br />2 tablespoons extra virgin olive oil<br />red wine vinegar<br />chopped parsley<br /><br />Put lentils in soup pot, cover with 6 cups cold water and bring to a boil.<br />Add onion, garlic, bay leaves, carrot, celery, and 1 1/2 teaspoons salt.<br />Lower heat and simmer until tender but still a little firm--they shouldn't<br />be mushy--about 25 minutes. Strain and reserve liquid for soup stock.<br />Remove garlic, and bay leaves. Add salt and pepper to taste. Stir in oil<br />and add a few drops of vinegar. Garnish with parsley and serve.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0tag:blogger.com,1999:blog-5500947066973771833.post-85109300319057393772008-01-14T13:44:00.000-08:002008-01-14T13:50:23.757-08:00Quick StockA basic, easy, fast vegetable stock that can be used for anything.<br />Makes about 6 cups.<br /><br />Heat 2 tablespoons of vegetable or olive oil in a large pot.<br />Add any chopped vegetables desired (I used asparagus ends,<br />leeks, carrots, and celery).<br />Then add garlic and any spices appropriate.<br />After about 10 minutes, add 2 teaspoons salt and 2 quarts cold water<br />and bring to a boil, then lower heat and simmer, uncovered, for 25 to<br />35 minutes. Strain as soon as stock is finished.Jacquelinehttp://www.blogger.com/profile/11150024893443362782noreply@blogger.com0