new here and vegetable stock

[Guest guest]

Thank you so much for the welcome Shawn,

You are fortunate to have Susie in the group as am I. I hope you pay her well.

::laugh::

I am fortunate to have joined such an organized group!

I do have some questions for those who are kind enough and have time enough to

answer.

I have attempted to make some vegetable stock on several occasions, but I am

never happy with the results. I use carrots, onions, and usually some potato

variety. I add some parsley and thyme as I read is good. What am I missing here?

It comes out very bland and flavorless.

Thanks and replies appreciated,

Ron

 

 

subprong <subprong wrote:

Welcome to the group, Ron. It is great to have you with us.

 

Please feel free to ask as many questions as you like - anytime you like. We

have wonderful members who love to share recipes, information and advice.

Please feel at home.

 

Thanks for the recipe. It sounds great. Susie is in charge of adding recipes

and organizing recipes in the file section. Feel free to share as many

recipes as you like with us. Our wonderful Susie has taken the burden off of

us and she so wonderfully files all of the recipes that we all share.

 

Great intro and once again, Ron, welcome aboard.

 

Shawn

 

On 9/17/05, Ron wrote:

>

> Hello,

> I am new here. My name is Ron and I am new to this group and any group,

> LOL. A coworker told me to check out as I have no vegetarians

> in my life with whom to share any recipes or data, besides my coworker that

> is, and I don't want to bother her all of the time, LOL.

> I have so many questions to ask but I don't wish to bombard anyone with my

> needs immediately after just joining, so I will post a recipe now.

> I hope this is the way it is done. If it is not and I need to add my

> recipe into the files section or use some other procedure, please inform me

> of this and I will take the appropriate steps.

>

> My coworker Anna gave me this recipe, I have no idea from where she

> obtained it, it was a truly delicious experience:

>

> Ingredients:

> 3-4 medium zucchini, unpeeled

> 2 tablespoons butter

> 2 tsp. parsley, chopped

> 2 tablespoons chopped onion

> 1/2 pound fresh mushrooms, sliced

> 1 tsp. salt

> 1 garlic clove, minced fine

> 1 tsp. fresh oregano or 1/2 tsp. dried

> 1/2 cup cheddar cheese, grated

> 1/2 cup buttered, seasoned bread crumbs

>

> Wash and slice zucchini in thin rings. In a large skillet, saute parsley

> and onion in the butter until soft, add mushrooms, then garlic (the last

> minute). Stir in remaining ingredients, except bread crumbs.

>

> Pour into buttered casserole dish. Sprinkle bread crumbs over top, and

> Parmesan cheese if desired. Cover with foil and bake at 275 degrees for 30

> minutes.

>

> Remove foil and bake about 15 minutes longer or until browned.

>

> Nice to meet you all,

> Ron

>

>

 

 

 

[Guest guest]

On 9/17/05, Ron Hess wrote:

>

> Thank you so much for the welcome Shawn,

> You are fortunate to have Susie in the group as am I. I hope you pay her

> well. ::laugh::

 

 

LOL.

 

There isn't enough money or gratitude in the world that could possibly even

come close to how she's contributed to the group. That goes with many of the

other sincere folks and helpful contributors here as well and especially the

group founder, " ~PT~ " .

 

I am fortunate to have joined such an organized group!

> I do have some questions for those who are kind enough and have time

> enough to answer.

> I have attempted to make some vegetable stock on several occasions, but I

> am never happy with the results. I use carrots, onions, and usually some

> potato variety. I add some parsley and thyme as I read is good. What am I

> missing here? It comes out very bland and flavorless.

> Thanks and replies appreciated,

> Ron

 

 

Personally, I think I've only made one stock before (I'm a " Better than

Boullion " type 'o guy) so hopefully someone with more experience will jump

in as I'm interested in this question too (I've got plenty of frozen veggies

- especially the celery tips and brocalli stems).

 

Ron, the one thing I've heard of people using are Bay leaves as part of

their herbs to go along with that parsely and thyme that you mentioned. I

think people also add beets and celery to a stock. Are you a garlic fan?

That might be an addition that would work to give it some more flavor. These

are just ideas that I've heard so I'm hoping someone with more experience

with stocks will help out a bit.

 

Shawn

 

 

 

[Guest guest]

Welcome Ron...I made a zucchini casserole the other day, but yours

sounds better! I have a total cheat answer to your veggie stock

question. I like the boxed (ascpetic type package) stocks/broths that

you can buy in health sections/better stores...Imagine is a brand that

comes to mind...there is also a no-chicken broth one. I always have

boxes of both on hand - I use the veggie stock in many, many things -

a little here, a lot there - if I don't use a whole box I just mark

the date on the lid and store it in the fridge...it will keep for 7-10

days, but I always finish it off well before then. I use the fake

chicken for " mock chicken noodle soup " and matzoh ball soup...and if

sometimes in smaller amounts to add chickeny flavor to chickeny

dishes...it has a nice flavor, different from the veggie. I love to

cook rice in the veggie...

 

Oh, I've gone on haven't I!!

 

m

[Guest guest]

Make sure you add enough salt. Another trick for deepening the flavor

is to roast the veggies before you make the stock.

[Guest guest]

On 9/18/05, Ron Hess wrote:

>

> Hello Shawn,

> yes I do enjoy garlic, very much so, but I don't eat it often as I work

> odd hours seven days per week. I don't wish to share my garlic with others,

> LOL, so I try to stay away from it. Hopefully in about three years my

> schedule will allow a couple of days off per week and it will be on those

> days when I will enjoy garlic once again.

 

 

Hi Ron. Yah, I hear you on the garlic bits. You just gotta force your

friends, family and workmates to eat the same gahlicky things that you are.

Then they can't tell. lol.

 

I am surprised that one can use frozen vegetables in stock. Does that work

> out well for you Shawn?

 

 

I have yet to try it. I've just been freezing the spare parts of veggies (or

things that I know will go bad and I won't use) in hopes of some day

throwing them in a crockpot with some fried up onions and such. I need to do

this soon as my freezer is running out of space.

 

I never thought of a bay leaf, what a great idea. I will try that and maybe

> get a bit more adventurous with my vegetable choices. I just don't want to

> include the wrong vegetable and have to sadly cast the entire pot to file

> 13.

 

 

Oh I hear that. I'd hate to do something like that. I think you are fine

with the usual types of veggies or the ones that you like. You more than

likely may need to worry more about the herbs and/or spices that you use.

This is my assumption though. I think I've made stock only once.

 

have you ever used beans such as the black, red, or white variety?

 

 

In a stock or by themselves? I eat beans all of the time. I really like

them. Whether it be my chilli bean soup, homemade refried beans, hummus

(garbanzo beans), dal, or just my throw together beans and broth with onion,

jalps, garlic, liquid smoke, etc.

 

I'm also a huge nut fan. Peanuts, cashews, pistachios (those are great). I

usually just eat these as snacks but they work well in Asian dishes too.

Great protein in beans and peanuts.

 

i am contemplating utilizing these as I would like to start consuming a bit

> more protein in my diet as I have started lifting weights a bit, and I

> stress the adverb phrase, " A BIT " LOL

> Ron

 

 

LOL. Well we all have to start at some pace. Good luck with it. There are

several protein powders for post workouts of if you are just looking to

supplement protein. I just got a whey protein powder (chocolate flavor)

recently (which I've since found may not be technically vegetarian) for post

workouts. Well, I've tried it twice and I find it disgusting. Perhaps, It

may be because I haven't consumed cow's milk in awhile but it just doesn't

suit me. I'm going to give the packets away and get some soy protein powder.

 

Have a good week,

Shawn

 

 

 

[Guest guest]

Hello Amy,

meaning Beloved One.....

really? I would have thought that roasting the vegetables first would leave less

flavor for the stock. I will try this. Maybe it gives the stock a roasted

flavor? Great idea of which I never would have thought. Thank you.

Ron

 

Amy <sandpiperhiker wrote:

Make sure you add enough salt. Another trick for deepening the flavor

is to roast the veggies before you make the stock.

 

 

 

 

 

[Guest guest]

subprong <subprong wrote:

 

<Hi Ron. Yah, I hear you on the garlic bits. You just gotta force your

friends, family and workmates to eat the same gahlicky things that you are.

Then they can't tell. lol. >

 

My problem there is my coworkers and I work with patients for all of our working

hours, LOL, I don't need any complaints to the administration :big laugh:

 

 

 

<In a stock or by themselves? I eat beans all of the time. I really like

them. Whether it be my chilli bean soup, homemade refried beans, hummus

(garbanzo beans), dal, or just my throw together beans and broth with onion,

jalps, garlic, liquid smoke, etc.>

 

I meant in a stock. I wonder what type of flavor each variety would lend to the

stock. I have never tried liquid smoke, I will have to, with beans that is, not

in the stock, LOL.

 

<I'm also a huge nut fan. Peanuts, cashews, pistachios (those are great). I

usually just eat these as snacks but they work well in Asian dishes too.

Great protein in beans and peanuts.>

 

yes, more nuts would be good, and I can eat those at work also.

 

 

 

<LOL. Well we all have to start at some pace. Good luck with it. There are

several protein powders for post workouts of if you are just looking to

supplement protein. I just got a whey protein powder (chocolate flavor)

recently (which I've since found may not be technically vegetarian) for post

workouts. Well, I've tried it twice and I find it disgusting. Perhaps, It

may be because I haven't consumed cow's milk in awhile but it just doesn't

suit me. I'm going to give the packets away and get some soy protein powder.>

 

Thanks for the luck, I shall need it! I really don't want to go the powder

route. I want to stick to food proteins, but thank you for thinking of me.

 

Have a good week,

Shawn

 

You do the same Shawn (God is gracious)

 

Ron

 

 

 

 

 

 

[Guest guest]

> Hello Amy,

> meaning Beloved One.....

> really? I would have thought that roasting the vegetables first would

> leave less flavor for the stock. I will try this. Maybe it gives the

> stock a roasted flavor? Great idea of which I never would have

> thought. Thank you.

 

It seems to concentrate the flavors more, in my experience, Ron! You

still use lots of veggies to water.

 

And yep, I've been " beloved one " since I was 5 (I got to pick my name

when I got adopted). :-)