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  • Lauren

    posted on January 13, 2010 at 8:08 pm

    Thats something I should do. Although I have a great packaged brand, this looks even better!


  • Jenn

    posted on January 14, 2010 at 1:51 am

    Yes, a great stock is essential to good cooking! One thing I do is when I am cutting veggies, I save the ends that would otherwise go into the compost in a container that I just keep in the freezer – peeled carrots, peeled onions, celery, etc.
    You can experiment with the vegetables that you use to some extent, I find many root veggies (like turnips) and onion relatives go well into stock. Then, when I have a full container of veggies, I just take it out of the freezer and into the pot it goes to make a great stock.


    Amy Reply:

    @Jenn, I do that, too, but when I don’t have lots of carrot pieces and tons of peel I throw in a carrot or two to try and balance it out. I’ve found that there is a different flavor in the peel than the meat of the carrot.

    I don’t compost and am going to start. Would love to know if you have any tips or suggestions posted on your blog.


  • SnoWhite

    posted on January 14, 2010 at 6:45 am

    I love making veggie stock — I throw it all in the crockpot for 8-10 hours and it’s so easy!


    Amy Reply:

    @SnoWhite, I have seen recipes for it before but have never tried it…it would be so easy to throw it on before going to bed and wake up with a CrockPot full of fragrant stock. Thanks for adding that!


  • Winnie

    posted on January 14, 2010 at 7:50 am

    You are so right Amy! A good stock makes all the difference for good soups, and it’s so much cheaper and healthier to make your own!


  • Alta (Tasty Eats At Home)

    posted on January 14, 2010 at 8:10 am

    I love making stock. I need to do it more often – I never make enough to last that long. I love veggie stock too, many times it’s MORE flavorful than chicken or beef.


  • Susie's Homemade

    posted on January 14, 2010 at 8:40 am

    That looks like a great recipe to use up bumper crops in the fall:-)


  • Jenn AKA The Leftover Queen

    posted on January 14, 2010 at 11:10 am

    I couldn’t agree more about how important it is to have wonderful homemade stock! I need to make some veggie soon!


  • Dawn Hutchins

    posted on January 14, 2010 at 11:22 am

    Wonderful idea! I will definitely do this. It would be great for those days at the farmers market when I bring back so much I can’t possibly consume it all.


  • gfe--gluten free easily

    posted on January 14, 2010 at 1:45 pm

    That’s a beautiful photo. Who could resist veggie stock looking at that? Another wonderful way and reminder to use everything we have. I should post a big sign on my refrigerator that just says STOCK! I make chicken and beef stock, but rarely veggie stock. I like the idea of making it in the crockpot, too.

    Thanks, Amy!



    Amy Reply:

    @gfe–gluten free easily, I never make beef stock…I don’t use it much because Joe doesn’t eat red meat. When I make French Onion Soup, I buy it.


  • kate the bake

    posted on January 14, 2010 at 3:06 pm

    Thanks for the reminder, Amy. I was complaining the other day that commercial vegetable stocks contain tomatoes (which I can’t eat at present) but it never dawned on me to make my own! Definitely one for this weekend.


  • Faith

    posted on January 14, 2010 at 6:08 pm

    Thank you for this yummy recipe! I like the idea of using cloves, very great sounding addition:)


  • Karen

    posted on January 14, 2010 at 10:23 pm

    I love homemade stock too. I use it in many recipes but I also drink it hot and straight when I have had something I shouldn’t have. It eases my system back to normal. BEAUTIFUL PICTURE!! Karen


  • Elizabeth

    posted on November 8, 2013 at 10:00 pm

    I made my first pot of veggie stock the other day – but didn’t want to waste all the veggies afterwards (I used fresh this time, but love the idea of freezing the peels etc). So the next day I pureed up the veggies and herbs from the stock, and have frozen it – great base to use for soups come winter :-)!


  • Linda

    posted on December 30, 2013 at 8:03 pm

    Can you not eat the vegetables? Why throw them out?


  • Pat @ Elegantly, Gluten-Free

    posted on December 30, 2013 at 8:05 pm

    Your post is beautiful as well as tasty, Amy. I’ve linked to it in my post today about Gluten-Free Navy Bean Soup — and why dried beans aren’t always gluten-free.


  • Pingback: Navy Bean Soup -- Gluten-Free and Casein-Free
  • Joann

    posted on August 4, 2015 at 5:24 pm

    I’m so excited to try this stock recipe tonight. We just recently found out that my husband has celiac disease so I’ve switched to gluten free cooking. I’m making gluten free potato soup and this will be a fantastic stock to add some great flavor to it. Thanks for the recipe!


  • Ricky Barnes

    posted on October 13, 2015 at 6:30 am

    Trying to give up as much sugar as i can and taking into account all shop bought stock cubes have hidden sugar in, this is going to be amazing in my house. Thanks alot.


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