Simple Veggie Stock

18 10 2010

This is a super super easy recipe that is easily adapted depending on what veggies you have on hand.  It’s particularly useful when you have veggies that are starting to go bad, or are a little soggy.  But here’s the basic recipe.  Feel free to add or substitute on your own.

6 stalks of celery, ends discarded, cut into 3/4″ pieces
6 carrots, chopped up
1 onion, cut up
6 garlic cloves, diced
1 handful of dill
1 potato, cut up
1 tsp. sea salt
1 tbsp. pepper
1/2 c. green onions

Fill crockpot with enough water until it’s about 3/4 of the way full.  Add all ingredients.  Cook on high for 4 hours.  When done cooking, strain and either use immediately or freeze for up to 2 months.

Easy peasy

Fall Applesauce

18 10 2010

The farmer’s markets and local farm stands in New England are overflowing with apples right now, so what better way to eat them, then applesauce?  This is a very easy, very basic recipe that is good hot or cold.

4 medium apples (whatever variety you love)
1 cup of water
1/3 c. brown sugar
1 tbsp. cinnamon
1 tbsp. ginger

Core and slice apples and combine in a dutch oven with the water, cinnamon, ginger, and brown sugar.  Cover and cook for around 15 min, careful not to burn.  Let the sauce cool, and then mash to your desired consistency.

Healthful Heather’s Amazing Bread

10 10 2010

I have been steadily working on perfecting my bread baking skills since acquiring my kitchenaid stand mixer.  The following recipe is so good that there wasn’t any bread left to take a picture of to post!

1/2 cup vanilla rice milk
3 tbsp. sugar
2 teaspoons kosher salt
3 tbsp. Earth Balance “butter”
2 packages of active dry yeast
1.5 c. warm water
5 cups of all-purpose unbleached flour

Warm the bowl of your mixer, add warm water and yeast.  Let the yeast dissolve.  Place milk, sugar, salt and butter in a small saucepan.  Heat over low heat until everything is melted and dissolved.  Let cool for 30 seconds.  Add milk mixture to yeast and add 4.5 c. of flour.  Attach dough hook to mixer and turn on to speed 2 and mix for about 2 minutes.  Slowly add 1 more cup of flour to the mixture and continue to mix for another 3 minutes or until the dough is smooth and coming off the sides of the bowl. If it looks too liquidy, add a little more flour but be careful not to overdo it.

Turn oven on to 400 for 30 seconds and then turn off to get oven slightly warm.  Place dough in a greased bowl, turning to grease the top.  Cover, and place in oven to let rise for 1 hour or until doubled in bulk.

Remove dough, punch down, and divide the dough in half.  Place each half into a greased loaf pan and cover and place back in oven to let rise again for another 60 minutes or until doubled in bulk.

Bake at 400 degrees for 30 minutes or until golden brown.  Remove from pans immediately and let cool on wire wracks.

Calling all celiacs!

22 04 2010

For those who missed it, King Arthur recently announced the launch of their new gluten-free flour. Healthful Heather here wants to know- have you tried it? Does it live up to the hype? Does it make a mean cake? Give us your feedback and what recipe you tried it with, and your recipe will be featured in an upcoming post!

Heather’s Homemade Chicken Stock

19 02 2009


1 cooked roasted chicken leftovers (including giblets from before cooking if available)
1-2 stalk celery & leaves*
1 onion, quartered *
1 carrot, in chunks*
1 garlic clove

2 tsp of whatever spices you have on hand.  I like Herbs from Provence and Penzy’s Fox Point Seasoning.
cold water
* I also just use whatever veggies are on hand.  Leeks, spinach, parsnips, turnips, shallots.


  1. After eating the cooked chickens for the original chicken dinners pick as much meat off the bones to use for leftovers as possible. (ie: chicken salad)
  2. Break the bones apart so that they’ll fit better into the crock pot if necessary.
  3. Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.  (I don’t usually use the giblets.  gross!)
  4. Add vegetables of choice, and then add cold water until crock pot is full to 1 1/2 inches below the rim.
  5. Cook on high 4 hours and then on low for another 6-8 hours.
  6. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal. If I don’t have something to strain the broth through, I’ll often just put it straight in the freezer to separate the fat from the broth.  It also makes for easy removal of fat from the rest of the stock after frozen.  Just slice it off.
  7. Be sure that the water is COLD. I learned that cold water draws the flavor out of the bones and veggies while hot water seals it