Although I only recently discovered my passion for cooking, I've been cooking since I was old enough to hold a spoon. I've spent a great deal of time reading cookbooks, watching cooking TV, and talking with others about cooking, and through the years I've picked up some pretty useful information. I hope you, dear readers, may find some tidbit I share in Tips and Tricks and Helpful Hints useful in your own kitchen endeavors.
Veggie broth freezer bag: When we peel and trim vegetables and herbs, we put the trimmings into a zip-top freezer bag and pop it into the freezer. When the bag is full we simmer the contents in water in a large stockpot. Then strain the liquid through a sieve and refrigerate or freeze the liquid.
We use this as the base for all types of soups, sauces, and to cook veggies. Not only does it add flavor to your soup, sauce, or veggies, it also adds nutrients. Why let all that good stuff go to waste?
When preparing soup you can add beef or chicken bouillon to the veggie broth for a great base.
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