I realized while working today that I have learned to conserve on stock/water when I cook, and have never talked about it in any cooking classes.
Discovering long ago that cooking fresh vegetables in homemade stock gave them more flavor...but what should I do with the extra that lay in the bottom of the pan? With things being tight and with the holidays we have to conserve somewhere.
Planning out a menu for client family meals that will transfer to my own dinner table can be daunting. Formulating task order to fit the ingredients is not as challenging once we begin to fit it in our schedules. My friend Doggybloggy said he does the same thing...think about what you are creating from start to finish before you make it...figure out if stock can be stored or reused in some way for the same meal...like making gravy...or for soup the next night with leftovers from that ingredients. Poaching chicken, fish, or meats in the liquid is another great way to stretch it out.
Families sometimes get tired of eating the same thing more than a two days...so freeze them (no longer than a month), and practice Kitchen Conservation. If this is something that you already do then Kudos to you!
Gluten Free: Stock Green Beans & Pasta
1 1/2 pounds fresh or frozen green beans 4 pieces of bacon (optional & seasonings will add that extra flavor punch) 1/4 small sliced red onion 4 cups stock (I used chicken) 2 T Garlic Powder 2 T Italian Seasonings 1/4 cup white wine (optional) Salt & Pepper to taste GF Buck Wheat Pasta
In small soup pot caramelize red onion and bacon together; adding 2 cups of stock and wine; add seasonings- boil until tender.
Remove green beans, leaving some of the onions and bacon; add enough cups of stock as needed to cook pasta; cook until just tender; add 1 can of fire roasted organic tomato pieces; let stand for 7 minutes
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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