Homemade Veggie Bouillon

Homemade Veggie Bouillon base. Dissolve 1-2 teaspoons per cup of water for a delicious instant broth for soups or with which to cook grains, etc. One of my favorite blogs is Heidi Swanson’s 101 Cookbooks. She blogged about this basic and brilliant idea of making your own bouillon paste in a matter of minutes. I’ve taught it in countless cooking classes and sent folks home with a jar to keep in the fre... Read more »

Using Prepared Pantry Items in Everyday Meals

...  Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked... Read more »

Kissin’ Wears Out, Cookin’ Don’t!

...teaspoon of sea or kosher salt and plenty of pepper. You need to be generous with the salt. Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the Read more »

Chickpeas & Pasta

...don’t have celery or both or neither. . . it will still be great) 2 cloves of garlic, peeled and minced ½ teaspoon red pepper flakes Olive oil 1 sprig of rosemary, leaves picked and finely chopped, about 1 teaspoon’s worth or a bit more 1 quart cooked chickpeas (keep the cooking liquid they were frozen in) or 2 14-oz. cans of chickpeas, rinsed and drained 3 1/2 cups veggie bouillon or vegetable stock (or mix... Read more »

The Best Soup

...or 1 14 oz. can of cannelini or other white beans 2 tbs olive oil 2-3 leeks (about 2 cups, chopped) 5 large cloves garlic 6 cups home-made veggie bouillon or veggie or chicken stock 2 cups packed cilantro one large bunch chard, stems removed, coarsely chopped (about 4 cups) sliced crusty bread (4 slices) 4 eggs salt and pepper, to taste good olive oil for drizzling Cook the beans in water with one clove of the... Read more »

Winter Veggie Hash, Poached Egg and Salsa Verde

...chives (optional—see note above) 4 eggs, poached (see below) Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over high heat. Add the onions and veggies all at once. Add a couple of pinches of salt and stir well. Cook on high heat for several minutes and then turn down to medium-high as the veggies start to brown. Cook for about 7-10 minutes until veggies are tender a... Read more »

Recipes

...Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa ... Read more »

I Stared Down the Fridge and I Won!

...in olive oil for a few minutes. Then I added 1/2 cup of water and covered the pan and braised them for about 10 minutes until the stems were tender. Then I made a quick bechamel, but for the first time ever used half milk and half veggie bouillon (yes, I know you’re probably tired of hearing about the stuff but it is transformative). Then I remembered that I had a bag of leftover, sliced baguette in the freezer. So...... Read more »

Veggie

Very Green Risotto

...pea shoots And as per usual, I used my homemade veggie bouillon instead of chicken or vegetable stock, adding another layer of green. Very Green Risotto I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (see above). It really doesn’t take that much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes.   I... Read more »

The Comfort of Good Food - Lentil Soup and Carrot Cake

...French green lentils (or regular brown ones if that’s what you have) 5 cups water or veggie or chicken stock (use homemade veggie bouillon if you have it) 1 bunch chard or spinach (collards, kale, beet greens. .. ) washed and chopped squeeze or two of lemon juice Heat olive oil in a 4-quart pot on medium to medium-high heat. Add onion, carrot and celery and saute until softened. Add all spices and saute ... Read more »

Tomato Paella

...seasoned. Serves 4-6 3 1/2 cups stock, water or veggie bouillon (made with 4 1/2 teaspoons bouillon paste and 3 1/2 cups water) 1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes) Salt and freshly ground black pepper 4 tablespoons olive oil, divided 1 medium onion, minced 1 tablespoon minced garlic Large pinch saffron threads 2 te... Read more »

Good Soup on the Fly

...much bean cooking liquid, a rich, silky base for a soup. Also present, about 2 cups of already roasted butternut squash, some of it very soft and some of it still keeping its shape. I had a small chunk of celery root and I always have onions, potatoes and garlic on hand as well as veggie bouillon base (water would have been just fine since the bean broth was flavorful) in the freezer. The garden offered up a handful of...... Read more »

Simple Italian Lentil and Rice Stew

...small either French green or Italian brown lentils is the perfect lunch or dinner with a salad on the side. You cook the lentils and rice in the same pot with just some garlic, parsley and a little tomato and some good broth of your choosing or veggie bouillon. Dress it up with some more parsley, some parmesan and a drizzle of good olive oil and dig in. Rice and lentil stew with parmesan and parsley. There’s nothing fanc... Read more »

White Beans, Roasted Tomatoes, Spicy Sausage

There are so many nights when I’m grateful for the work I put in at times when I don’t need to put dinner on the table in 30 minutes. Things like already cooked beans and a jar of veggie bouillon base and frozen, roasted tomatoes all add so much flavor. It’s not the time of year to be roasting tomatoes but the other two you can make anytime you have a bit of spare time. In order to provide more...... Read more »

The Nonplanner

...and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a frittata will make a fine, light supper. And I should note that I do some planning, though in a very different, general/ad hoc sort of way. I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs... Read more »

Winter Squash Coconut Muffins

...then seems like such a coup to have those sweet, tender chunks of goodness in your fridge whenever you want them. I think of this as another element in my prepared pantry. A term I use to describe all those things (veggie bouillon, cooked, frozen beans, etc.) that enable you to make fast food with real, wonderful ingredients.   Sometimes I don’t even manage to make the squash or beets into anything but just snack on... Read more »

Green Curry Summer Squash Soup

...– 2 heaping teaspoons green curry paste (I particularly like Thai & True brand), to taste 1 can full fat coconut milk 2 cups veggie bouillon broth (or vegetable or chicken stock) 1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish) Salt Squeeze of lime juice to taste (optional) Cooked white or brown, long grain rice   Put a large soup pot on medium high heat. Add 3-4 ... Read more »

Yellow Peas and Rice with Onion Relish

...consider them both. Yellow Peas and Rice with Onion Relish (Golden Kichuri) –adapted from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup yellow split peas (matar ki daal) 1 2/3 cup basmati rice 3 tablespoons ghee, coconut or olive oil 1/2 teaspoon cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups veggie bouillon broth or water Salt Onion Relish 1/2 a small red onion... Read more »

Silver Linings and a One-Pot Dinner

...seasonings and other additions. I discovered some wild rice in the back of my pantry yesterday. I had two leeks that needed using, half an onion, a few carrots, half a bunch of parsley and some pork sausage in the freezer. I sautéed the leeks, onions, and carrots; added the sausage cut into half-rounds. After all that was starting to brown I tossed in the rice, some veggie bouillon, covered it and brought it to a boil, ... Read more »

Radicchio & Mizuna Risotto

...1/2 onion, finely diced 1 clove garlic, minced 1/2 teaspoon fresh or dried thyme 1 good-sized head Arch Cape or Radicchio Treviso, trimmed and washed (or other chicory, see headnote) and finely chopped, divided 1/2 bunch mizuna, trimmed washed and finely chopped, divided 5 handfuls risotto rice, arborio, carnaroli, vialone nano 1/2 cup dry white wine 6-7 cups water or vegetable broth or veggie bouillon broth 1-2 tablespoons bu... Read more »

Seven Years of Learning and Cooking with You All!

...Have to life visually with beautiful photography on and offline. Culinate asked me to write a monthly column which became an avenue to celebrate seed breeders, CSAs, Slow Food, parsley and homemade veggie bouillon! The Portland Farmers Market tirelessly promoted my cooking classes and its many neighborhood markets are the source of most of of the fresh produce for classes, testing, etc., as is the fabulous Hillsdale Farmers&rs... Read more »

Salad, Soup, Patties: One Ingredient, So Many Options

...jar and top if off as needed all week. You may have more dressing than you need for this salad so the jar method is a good one here. Put all the salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches...... Read more »

Why I Like Vegetables

...some veggie broth. Then I pureed the whole thing, added it to a small batch of cream sauce and baked it with pasta and a bit of cheese for a very-veggie-heavy “mac-n-cheese”. He devoured two bowls full with a grin on his face and asked me to be sure and save some for him for after school today and not send ALL of it to work with Daddy! Why did I feel so compelled to do this? I love vegetables...... Read more »

Pantry

Homemade Veggie Bouillon

Homemade Veggie Bouillon base. Dissolve 1-2 teaspoons per cup of water for a delicious instant broth for soups or with which to cook grains, etc. One of my favorite blogs is Heidi Swanson’s 101 Cookbooks. She blogged about this basic and brilliant idea of making your own bouillon paste in a matter of minutes. I’ve taught it in countless cooking classes and sent folks home with a jar to keep in the freezer for that last-minute risotto, soup, braise, etc….

Using Prepared Pantry Items in Everyday Meals

…  Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted…

Kissin’ Wears Out, Cookin’ Don’t!

…teaspoon of sea or kosher salt and plenty of pepper. You need to be generous with the salt. Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the veggies and press down firmly. Bake…

Chickpeas & Pasta

…don’t have celery or both or neither. . . it will still be great) 2 cloves of garlic, peeled and minced ½ teaspoon red pepper flakes Olive oil 1 sprig of rosemary, leaves picked and finely chopped, about 1 teaspoon’s worth or a bit more 1 quart cooked chickpeas (keep the cooking liquid they were frozen in) or 2 14-oz. cans of chickpeas, rinsed and drained 3 1/2 cups veggie bouillon or vegetable stock (or mix veggie bouillon into chickpea…

The Best Soup

…or 1 14 oz. can of cannelini or other white beans 2 tbs olive oil 2-3 leeks (about 2 cups, chopped) 5 large cloves garlic 6 cups home-made veggie bouillon or veggie or chicken stock 2 cups packed cilantro one large bunch chard, stems removed, coarsely chopped (about 4 cups) sliced crusty bread (4 slices) 4 eggs salt and pepper, to taste good olive oil for drizzling Cook the beans in water with one clove of the garlic until soft….

Winter Veggie Hash, Poached Egg and Salsa Verde

…chives (optional—see note above) 4 eggs, poached (see below) Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over high heat. Add the onions and veggies all at once. Add a couple of pinches of salt and stir well. Cook on high heat for several minutes and then turn down to medium-high as the veggies start to brown. Cook for about 7-10 minutes until veggies are tender and a bit browned. Just before the veggies are done add…

Recipes

…Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa Verde   Veggie Sides   Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and…

I Stared Down the Fridge and I Won!

…in olive oil for a few minutes. Then I added 1/2 cup of water and covered the pan and braised them for about 10 minutes until the stems were tender. Then I made a quick bechamel, but for the first time ever used half milk and half veggie bouillon (yes, I know you’re probably tired of hearing about the stuff but it is transformative). Then I remembered that I had a bag of leftover, sliced baguette in the freezer. So…

Very Green Risotto

…pea shoots And as per usual, I used my homemade veggie bouillon instead of chicken or vegetable stock, adding another layer of green. Very Green Risotto I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (see above). It really doesn’t take that much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes.   If you’re using…

The Comfort of Good Food – Lentil Soup and Carrot Cake

…French green lentils (or regular brown ones if that’s what you have) 5 cups water or veggie or chicken stock (use homemade veggie bouillon if you have it) 1 bunch chard or spinach (collards, kale, beet greens. .. ) washed and chopped squeeze or two of lemon juice Heat olive oil in a 4-quart pot on medium to medium-high heat. Add onion, carrot and celery and saute until softened. Add all spices and saute a few more minutes. Add potatoes,…

Tomato Paella

…seasoned. Serves 4-6 3 1/2 cups stock, water or veggie bouillon (made with 4 1/2 teaspoons bouillon paste and 3 1/2 cups water) 1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes) Salt and freshly ground black pepper 4 tablespoons olive oil, divided 1 medium onion, minced 1 tablespoon minced garlic Large pinch saffron threads 2 teaspoons Spanish pimentón (smoked paprika), or other paprika 2 cups Spanish or…

Good Soup on the Fly

…much bean cooking liquid, a rich, silky base for a soup. Also present, about 2 cups of already roasted butternut squash, some of it very soft and some of it still keeping its shape. I had a small chunk of celery root and I always have onions, potatoes and garlic on hand as well as veggie bouillon base (water would have been just fine since the bean broth was flavorful) in the freezer. The garden offered up a handful of…

Simple Italian Lentil and Rice Stew

…small either French green or Italian brown lentils is the perfect lunch or dinner with a salad on the side. You cook the lentils and rice in the same pot with just some garlic, parsley and a little tomato and some good broth of your choosing or veggie bouillon. Dress it up with some more parsley, some parmesan and a drizzle of good olive oil and dig in. Rice and lentil stew with parmesan and parsley. There’s nothing fancy about…

White Beans, Roasted Tomatoes, Spicy Sausage

There are so many nights when I’m grateful for the work I put in at times when I don’t need to put dinner on the table in 30 minutes. Things like already cooked beans and a jar of veggie bouillon base and frozen, roasted tomatoes all add so much flavor. It’s not the time of year to be roasting tomatoes but the other two you can make anytime you have a bit of spare time. In order to provide more…

The Nonplanner

…and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a frittata will make a fine, light supper. And I should note that I do some planning, though in a very different, general/ad hoc sort of way. I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs…

Winter Squash Coconut Muffins

…then seems like such a coup to have those sweet, tender chunks of goodness in your fridge whenever you want them. I think of this as another element in my prepared pantry. A term I use to describe all those things (veggie bouillon, cooked, frozen beans, etc.) that enable you to make fast food with real, wonderful ingredients.   Sometimes I don’t even manage to make the squash or beets into anything but just snack on them or serve them…

Green Curry Summer Squash Soup

…– 2 heaping teaspoons green curry paste (I particularly like Thai & True brand), to taste 1 can full fat coconut milk 2 cups veggie bouillon broth (or vegetable or chicken stock) 1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish) Salt Squeeze of lime juice to taste (optional) Cooked white or brown, long grain rice   Put a large soup pot on medium high heat. Add 3-4 tablespoons of the solid…

Yellow Peas and Rice with Onion Relish

…consider them both. Yellow Peas and Rice with Onion Relish (Golden Kichuri) –adapted from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup yellow split peas (matar ki daal) 1 2/3 cup basmati rice 3 tablespoons ghee, coconut or olive oil 1/2 teaspoon cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups veggie bouillon broth or water Salt Onion Relish 1/2 a small red onion, very thinly sliced 1/2 teaspoon salt Juice of half…

Silver Linings and a One-Pot Dinner

…seasonings and other additions. I discovered some wild rice in the back of my pantry yesterday. I had two leeks that needed using, half an onion, a few carrots, half a bunch of parsley and some pork sausage in the freezer. I sautéed the leeks, onions, and carrots; added the sausage cut into half-rounds. After all that was starting to brown I tossed in the rice, some veggie bouillon, covered it and brought it to a boil, then turned it…

Radicchio & Mizuna Risotto

…1/2 onion, finely diced 1 clove garlic, minced 1/2 teaspoon fresh or dried thyme 1 good-sized head Arch Cape or Radicchio Treviso, trimmed and washed (or other chicory, see headnote) and finely chopped, divided 1/2 bunch mizuna, trimmed washed and finely chopped, divided 5 handfuls risotto rice, arborio, carnaroli, vialone nano 1/2 cup dry white wine 6-7 cups water or vegetable broth or veggie bouillon broth 1-2 tablespoons butter 3/4 cup grated Asiago Stella (an aged Asiago) or Parmesan, divided…

Seven Years of Learning and Cooking with You All!

…Have to life visually with beautiful photography on and offline. Culinate asked me to write a monthly column which became an avenue to celebrate seed breeders, CSAs, Slow Food, parsley and homemade veggie bouillon! The Portland Farmers Market tirelessly promoted my cooking classes and its many neighborhood markets are the source of most of of the fresh produce for classes, testing, etc., as is the fabulous Hillsdale Farmers’ Market. Clackamas County and Columbia Sportswear’s wellness departments hired me to teach…

Salad, Soup, Patties: One Ingredient, So Many Options

…jar and top if off as needed all week. You may have more dressing than you need for this salad so the jar method is a good one here. Put all the salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches…

Why I Like Vegetables

…some veggie broth. Then I pureed the whole thing, added it to a small batch of cream sauce and baked it with pasta and a bit of cheese for a very-veggie-heavy “mac-n-cheese”. He devoured two bowls full with a grin on his face and asked me to be sure and save some for him for after school today and not send ALL of it to work with Daddy! Why did I feel so compelled to do this? I love vegetables…