Homemade Veggie Broth

There’s no real set recipe here as far as quantities go, or ingredients, but making your own veggie broth at home is easy and it lets you control the quality of ingredients as well as salt content.

Why buy it, when you can make it?

Use your veggie broth in homemade soups and sauces. I even use it instead of water to cook beans, rice, and quinoa for another layer of flavor!

Usual Ingredients:

  • Carrots
  • Celery
  • Yellow onions
  • Garlic
  • Bay leaves
  • Whole black peppercorns
  • Fresh thyme

Method:

  • Rough chop all the veggies and throw them in a pot
  • Add all other ingredients
  • Cover with plenty of cold water
  • Bring to a boil, then simmer for awhile
  • Strain liquid
  • Enjoy!

**Tip: Don’t include salt. You will more than likely be adding to salt to whatever dish you are using your homemade veggie broth in. No need to add it twice!

**Side note: There are many opinions on making stocks and broths. Some people peel the carrots and onions, and trim the leaves off the celery because they think it turns it bitter. Some people don’t. It is entirely up to you. There are no rules!

**I save my veggie scraps in a bag in the freezer when I cook and throw them in as well when I make broth. Also, you are not limited to the ingredients listed above. Try adding mushrooms, peppers, etc. into your broth. If you’re going for a particular color though, keep than in mind when adding your ingredients.

**This recipe freezes well. Make a big batch and portion in in smaller amounts to freeze. Then just pull some out as you need it.

Ginger-Soy Salmon w/ Sesame Cauliflower and Spinach

Ingredients: Marinade

  • ¼ cup rice wine vinegar

  • 1/8 cup water

  • 3 TBS low sodium soy sauce

  • 1 tsp sesame oil (preferably toasted)

  • 1 lime, juiced

  • 2 tsp ginger paste

  • 2 Wild Salmon filets, 4-5 oz

Ingredients: Sauce

  • ½ tsp ginger paste

  • ½ tsp fresh garlic, minced

  • ½ TBS shallots or red onion, minced

  • 1/8 c cilantro, chopped

Ingredients: Cauli/Spinach

  • 1 TBS shallots or red onion, minced

  • 2 tsp fresh garlic, minced

  • 1 head cauliflower, cut in florets, lightly steamed or blanched

  • 5-6 oz baby spinach

  • 1 TBS sesame seeds

Method:

  • Make marinade by combining all ingredients in a blender and mix until smooth

  • Arrange the salmon filets in a baking dish and cover with half the marinade

  • Cover and refrigerate for about 30 minutes. Save the rest of the marinade for the sauce

  • Preheat oven to 350 degrees F

  • Pull the salmon from the marinade to a baking dish. Discard the marinade

  • Bake the salmon for 12-15 minutes, maybe longer depending on your oven. You want the filets to flake with a fork and be at least 140 degrees F

  • For the sauce, put the reserved marinade in a pan and add the onion, garlic, and ginger

  • Simmer about 5 minutes, or until garlic and onions are soft

  • Add cilantro, simmer another minute, remove from heat

  • For the Cauli/Spinach, heat a little canola, or cooking oil of your choice in a sauté pan. Add the garlic and shallots and shake them around. Add in the blanched or steamed cauliflower and shake it around til it gets hot. Last, add the spinach and cook until it just begins to wilt. Add the sesame seeds

  • Put the cauli/spinach on the plates and top with the salmon. Spoon the sauce over the salmon and garnish with a squirt of lemon juice, a little chives, and perhaps some minced bell or hot peppers

  • Enjoy!

**Tip: Salt depends on how salty you soy sauce is. Taste before adding more salt. I also like to add just a pinch of crushed red pepper flakes whenever I sauté garlic, just because.

Roasted Sweet Pepper Sauce

This is a good-for-you basic sauce that can be tweaked to complement just about any dish you want to make. It can be made in large batches and frozen in small portions to be pulled out as needed for something delicious and healthy in a pinch.

This is a versatile sauce that can be used alone as a cold dip for veggies or used as an ingredient for a vinaigrette or aioli. It could be turned into a pasta sauce and used as a marinade.

Try adding other ingredients and play around with it! Make it yours!

Ingredients:

  • 2 qts roasted mini sweet peppers
  • 1/2 cup red onions, diced
  • 2 tsp raw garlic, minced (3-4 cloves)
  • 2 tsp canola oil
  • 1/4 tsp Allepo pepper or chili flakes
  • 1/2 tsp turmeric, ground
  • 3/8 tsp lemongrass powder
  • 1/8 tsp white pepper
  • 1 tsp lemon juice
  • 1/2 TBS kosher salt

 

Method:

  • Roast the sweet peppers in a high heat oven til they blister a little. Make enough to end up with 2 qts cooked peppers.
  • Run the peppers through a blender
  • Heat the oil in a pan and add the onions, garlic, and Allepo
  • Cook for a few minutes til the onions are soft
  • Add in the roasted pepper puree
  • Mix it all together well and heat it up
  • Add in the rest of the ingredients, mix well, simmer for about 10 minutes
  • Pass the mixture through a food mill or fine sieve (it will be silky smooth)
  • Enjoy hot or cold!