Plant-It-Up Sloppy Joes & One-Bowl Dinners

Plant-It-Up Sloppy Joes are your meat-based Sloppy Joe’s with extra vegetables and legumes added. Just as delicious as the original but with more fiber, nutrition, and flavour.  That’s why I call it, Plant-It-Up Sloppy Joe’s. Try this recipe version and let me know what you think. It will increase your fiber and nutrition for the day.

At the end of the post, in addition to how to make a Plant-It-Up Sloppy Joe sandwich, three other meals that you can make with Sloppy Joe’s are presented: One-Bowl Sloppy Joe Dinner, One-Bowl Sloppy Joe Soup, One-Bowl Sloppy Joe Pie.

Sloppy Joe's
Sloppy Joe’s

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Nov. 25, 2020 by Deborah Esplin

Ingredients for Plant-It-Up Sloppy Joes

450 grams (1 pound) ground beef

150 grams of frozen spinach or fresh

75 grams (1/3 cup) of red lentils

1 or 2 tomatoes, chopped

100 grams (1 cup) of mushrooms, chopped

1/2 onion, diced

1 garlic clove, crushed, if desired

125 to 150 mL (1/4 to 1/2 cup) water, possibly more depending on how much liquid you want

65 (1/4 cup) tomato sauce or 125 mL (1/2 cup) tomato juice

Dash or 1/4 tsp of mustard powder, and dried coriander

30 mL (2 tbsp) ketchup, balsamic vinegar, lemon juice, Worcestershire sauce

5 mL (1 tsp) salt, pepper, Italian seasoning, or herb mixture

Canola or sunflower oil for sautéeing

Preparation of Plant-It-Up Sloppy Joes

Here you can view the video where I cook the meat and vegetarian versions of Sloppy Joe’s and make a one-bowl dinner with roasted vegetables.

In a frying pan or casserole pan (see recommendations on pans below) add a little oil and sauté the mushrooms, onion, and garlic for 2 to 3 minutes. Add the ground beef and cook for 2 more minutes, making sure to chop the ground beef into little pieces as it cooks.

Add the red lentils, water, spinach, tomato juice or sauce, and the other liquids and let the mixture simmer, stirring frequently and making sure the ground beef is chopped into little pieces.

When the ground beef is almost cooked add the seasoning. Let the mixture simmer for 15 to 20 minutes to cook the lentils. If you need to add more water, please do so.

Taste the mixture and adjust the seasoning to your taste. You may want to add more lemon or tomato juice, salt, or pepper, as well as water if you want more liquid.

Plant-It-Up Sloppy Joes

To use the mixture as a Sloppy Joe topping take your favourite type of bread and toast it, or not, as you wish. Put on your favourite condiment. I like mustard or cheese. Spoon the hot topping onto the bread. Top with roasted vegetables and serve.

Easy, No-Reheat Lunches with Vegetarian Sloppy Joes 

In your lunch bag, you can toast your bread, pack the Vegetarian Sloppy Joe mixture (warmed up), in a thermos and pack a small container of your condiment. Then assemble the lunch when you are ready-to-eat.

You can warm up the soup or pie and pack it in a thermos for an easy no-reheat lunch.

This rugged, 16-ounce thermos will keep your food hot or cold and it comes with a folding spoon.

Here is an 18-ounce version or a 10-ounce version.

Meal Ideas for Plant-It-Up Sloppy Joes

Other ways you can use this recipe.

One-Bowl Sloppy Joe Dinner

Put cooked rice, quinoa, or noodles in a bowl, add this topping, then add the roasted vegetables and a topping of your choice like salsa or sour cream. For this recipe, a little more sauce is a good thing to soak the rice or quinoa. Serve hot.

One-Bowl Dinner
One-Bowl Sloppy Joe Dinner

One-Bowl Sloppy Joe Soup

Add the Sloppy Joe mixture and cooked rice or noodles to tomato, or carrot soup to make a hearty stew and another one-bowl meal.

Soup
Sloppy Joe Soup

One-Bowl Sloppy Joe Pie

Put the Sloppy Joe mixture in a casserole dish, top with canned or frozen corn, and then mashed potatoes to make a Sloppy Joe Pie. Bake at 350 F for 30 minutes. For this dish, you may want to not add too much water to the Sloppy Joe mixture.

Sloppy Joe Pie

This pie has a mashed potato topping like a Shepherd’s Pie but with the Sloppy Joe filling. Delicious.

NOTE: The vegetarian version of this meal is coming soon.

Equipment Needed To Make Sloppy Joe’s

It is best to have a frying or sautée pan for this recipe. I like cast iron but any large frying pan will work. However, cast iron or stainless steel are regarded as the best as they are heavy and thick which will prevent the meat from burning and sticking to the pan. The pan needs to be large so that the contents do not slop over the sides and out of the pan.

11 ” Cast Iron Pan

I prefer cast iron because they provide even heat, and are easy to clean. However, if you have a glass top cooker, you need to be very careful not to drop the pan on the cooktop or pull it across the top. The weight of the pan could break the glass top and pulling heavy objects across the cooker and scratch the glass.

9.5 ” Stainless Steel Fryer

9.5 ” Non-Stick Fryer with lid

These two pans are not as heavy as cast iron but still have are thick enough to provide even heat for the cooking.

Cuisinart 5.5 Quart Casserole Pan

High Quality, Heat Resistant Stirring Spoon – A heat resistant spoon is a good idea so that it doesn’t melt if you accidentally leave it on the pan.

Measuring Cups & Spoons – I like this set because the cups and spoons nest inside each other and they have comfortable handles.

I really like plastic containers for freezing meals, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other recipes from The Daily Basil Blog.

I hope you enjoy these recipes and ideas. Leave me a comment and let me know what other recipes you would like me to share.

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Guinness No-Beef, Vegetarian Stew, with Gluten-Free Version

Guinness No-Beef Vegetarian Stew is a delicious, no-meat version of the classic Guinness Beef Stew.  This vegetarian version is just as delicious, with beans, and is just as hearty as the beef version.

There is also a gluten-free version presented which is just as good and easy.

This stew can be made in a slow cooker or a pot, as you wish.

Guinness Beef Stew
Guinness Beef Stew

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Nov. 16, 2020 by Deborah Esplin

How To Make Guinness No-Beef, Vegetarian Stew

Ingredients for Guinness No-Beef, Vegetarian Stew

1000 – 2000 mL (4 – 8 cups)  mushroom or vegetable stock

1 can Guinness beer

1 can black, kidney, or mixed beans, drained & rinsed

2 celery sticks, chopped

2 carrots, cubed

75 grams turnip, diced

2 potatoes, cubed

1 tomato, diced

100 grams mushrooms, diced

1/8 onion, diced

1/3 cup lentils, optional

Oil for sautéeing

Salt, pepper, seasoning, thyme

10 mL each lemon juice & balsamic vinegar

10 mL of vegetable concentrate

30 mL butter and flour for the roux / or cornstarch for the gluten-free version

Preparation for Guinness No-Beef, Vegetarian Stew

Add 1.5 (6 cups) mL of stock and the beer to the pot. Save the remaining 2 cups and add if the stew is too thick or if a lot of liquid evaporates.

Sautée the onions for 2 to 3 minutes. They do not need to be completely cooked. You may need to add more oil. Add the onions to the liquid.

I like to very lightly sautée the other vegetables, but you can just put them straight into the liquid if you prefer. Giving the vegetables a light sautée adds a little extra flavour. Add the lentils.

Note: I add lentils because they increase the fiber but do not change the taste or texture. You can the lentils or not as you wish.

Add a small amount of pepper and seasoning. Save the remaining ingredients for later.

If you are using a pot, stir and slowly bring to a boil. Turn the heat down and let the stew simmer for 2.5 to 3 hours. Stir it every 30 minutes. If there is too little liquid add some water or stock.

If you are using a slow cooker, give it at least 6 hours of cooking time. Or you can let it cook for up to 8 hours. Stir every hour or so.

Making the roux to thicken the gravy

Put the butter in a saucepan and melt it over a gentle heat. Slowly add the flour, stirring the entire time so that there are no lumps. When the flour is evenly mixed, add a small amount of the stew liquid, and stir it in until it is completely mixed. Add a little more stew liquid and stir it very well until it is mixed in and there are no lumps. Do this four or five more times until the roux is very liquid and smooth.

Mix the roux into the stew and slowly bring the stew to a boil, stirring frequently. Let simmer for one minute while stirring all the time. Remove from the heat.

Tip: For the gluten-free version mix equal parts water and cornstarch 1 – 2 tbsp.) and then slowly mix into the stew and stir.

Add the lemon juice and balsamic vinegar. Taste and adjust the seasoning as you wish.

Serve the stew hot in bowls with a spoonful of mashed potatoes on the top. Here is my recipe for Mashed Potatoes.

Note: The alcohol in the beer will evaporate during the cooking process. So this stew is appropriate for the entire family.

Do you prefer to eat beef stew? Check out my meat version of this stew here, Guinness Beef Stew.

The stew is good in the refrigerator for four days or it can be frozen.

Check out the live video here. Making Guinness Beef Stew.

Equipment Needed To Make Stock

A stockpot is very useful because the making of a stock involves a lot of water. Having a good-sized stockpot means that you can make bigger batches, which is more efficient.

Check out these links with the tools you need to make Vegetable Stock.

Stock Pot, 20 quart

Stock Pot, 16 quart

Stock Pot, 12 Quart

Soup Ladle, stainless steel with a cool, grip handle

Soup Ladle, silicone

Stainless Steel Bowl Set with Lids

Oxo Easy-Grip Bowls 3-Set

I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other recipes from The Daily Basil Blog.

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Plant-It-Up Guinness Beef Stew, with a Gluten-Free Version

Plant-It-Up Guinness Beef Stew is your traditional beef stew with lentils added. Why add lentils? They add nutrition. They add fibre. They help thicken the stew and they do not change the taste or texture.

Plant-It-Up Guinness Beef Stew can be made in a slow cooker or a stove top pot. I prefer the slow cooker method because the beef stays tender and the flavours have time to blend.

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Updated March 23, 2021, from the original publication date of Nov. 9, 2020 by Deborah Esplin

This recipe is healthy, hearty, and gluten-free.

Guinness Beef Stew is a great one-pot, one-dish complete meal.

How To Make Plant-It-Up Guinness Beef Stew

Here is the video showing you how to make the stew, or you can read the directions below.

Equipment Needed For Guinness Beef Stew

 

Stew Essentials Kit

Check out my Essential Kitchen Kits or use these links to find the tools you need to make Beef Stew With Guinness.

Using a slow cooker or the slow cook function of an Instant Pot is a great way to get a nicely cooked, tender stew, rich in flavour.

6-Quart, 7-In-1 Instant Pot with slow cook function

8-Quart, 9-In-1 Instant Pot with slow cook function

A stockpot is very useful because the making of a stew involves a fair amount of water and ingredients. Having a good-sized stockpot means that you can make bigger batches, which is more efficient.

Stock Pot, 20 quart

Stock Pot, 16 quart

Stock Pot, 12 Quart

Soup Ladle, stainless steel with a cool, grip handle

Soup Ladle, silicone

Stainless Steel Bowl Set with Lids

Oxo Easy-Grip Bowls 3-Set

Victorinox Chef’s Knife

I like to have colour-coded, separate cutting boards for raw flesh ingredients and for other ingredients. I use one colour for cutting for raw, meat, fish, seafood, and poultry, and then other colours of cutting boards for everything else. This is a good food safety practice to adopt.

Coloured Cutting Boards, set of 3

I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

Here is the recipe for Guinness Beef Stew, in a format that you can download, save, and print if desired.

Ingredients for Plant-It-Up Guinness Beef Stew

For the ingredients, do you like to shop at Walmart? Here is a coupon for the Walmart Membership Program with free shipping and no order minimum, fast delivery, and discounts on fuel.

  • 1 Litre (4 cups) concentrated beef stock + 3 Litres (12 cups) water OR
  • 2 Litres (8 cups) beef stock + 2 Litres (8 cups) water
  • 1 can Guinness beer
  • 14 mL (1 tbsp.) each Lemon juice, Balsamic vinegar, Beef concentrate, Worcestershire sauce
  • 450 grams (1 lb raw Beef)
  • 125 mL (1/2 cup) Red lentils
  • 3 Tomatoes or 1 cup tomato sauce
  • 100 g (1 cup) Mushrooms
  • 3 Celery sticks
  • 4 Carrots
  • 1 small Rutabaga
  • 4 Potatoes
  • 1 Parsnip
  • 1/2 Onion
  • 1 clove Garlic, if desired
  • 5 – 10 mL (1—2 tsp) each Salt, Pepper, Thyme, Italian Seasoning, or Provence Herbs
  • 3 mL (1/2 tsp) Mustard powder
  • Corn starch (or flour) and oil

Note: If you use corn starch, the recipe will be gluten-free.

Preparation for Guinness Beef Stew

Cut the beef into bite-sized cubes. Roll the cubes in the corn starch, or flour, until coated. Heat the oil in a skillet and sear the beef until most of the sides are lightly browned. You do not need to cook the beef just partially cook the outside.

Add the stock and beer to the pot. Put the seared beef cubes in the pot.

Wash, peel (as needed), and chop the vegetables into bite-sized pieces.

Sautée the onions and garlic for 2 to 3 minutes. They do not need to be completely cooked. You may need to add more oil. Add the onions to the liquid with the beef.

Lightly sautée the other vegetables, for about two minutes. This is to add extra flavour, but you can just put them straight into the liquid if you prefer. Add the lentils. Add a small amount of pepper and seasoning. Save the remaining ingredients for later.

Stir and let cook in the slow cooker for 6 to 8 hours. Stirring every 2 hours. If you use a pot, slowly bring the stew to a boil then reduce it to a slow simmer for 3 hours, and stir every 30 minutes.

After 5 hours in the slow cooker or 2 hours on the stovetop, add the remaining ingredients. Let the stew continue cooking until it has had 6 to 8 hours in the slow cooker or 3 hours in the pot. You can always cook the stew a little longer if you want.

Taste and adjust the seasoning as you wish.

If you need to thicken the stew, you can add a little more cornstarch. However, the cornstarch, or flour, used to coat the beef cubes, plus the slow cooking, should be enough to thicken the stew.

Serve the stew hot in bowls with a spoonful of mashed potatoes on the top. Here is my recipe for Mashed Potatoes.

Guinness Beef Stew is also delicious with rice or noodles instead of mashed potatoes.

Note: The alcohol in the beer will evaporate during the cooking process. So this stew is appropriate for the entire family.

Note: I add lentils because they increase the fiber but do not change the taste or texture. You can the lentils or not as you wish.

Tip: The stew is good in the refrigerator for four days or it can be frozen.

 

Don’t forget to add love to your recipe.

 

This stew would go very well with a side-dish of How To Make Easy, Healthy 4-Vegetable Coleslaw.

And a simple dessert of 4-Ingredient Butter Shortbread: Fast & Easy is a great way to end the meal.

 


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Do you like this recipe?        Let me know in the comments below.

 

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Check out my YouTube channel for more recipe videos.

 

Do you prefer to eat vegetarian? Check out my recipe for Guinness No-Beef, Vegetarian Stew, with Gluten-Free Version.

Check out other recipes from The Daily Basil Blog.

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Mini Pita Pizza | A Fast, Easy, Healthy Lunch Idea with Vegetarian & Gluten-Free Options

Mini pita pizza is a great idea for a fast, healthy, easy lunch that you can eat anyplace and anytime for anyone. This lunch is fast and easy to make, can be packed in a bag and eaten at room temperature.

The mini pita pizzas taste good and are healthy. Whether you are home or traveling, at school or work, this lunch idea is the answer for people that need something fast, easy, and healthy to eat.

Plus, this is a delicious way to use stale pita bread. This recipe is presented with meat, vegetarian and gluten-free options.

Mini Pita Pizza
Mini Pita Pizzas

Ingredients for Mini Pita Pizza

6 Mini pitas or 2 large pitas

Tip: This is a great way to use mini pitas that are not fresh and getting harder.

Note: If you use gluten-free pitas, then this recipe will be gluten-free.

1 tomato or several cherry tomatoes, diced

Or dried tomatoes

Soft cheese,

Bell pepper, diced

Onion, diced

Hard cheese, grated

Diced meat, fish or bacon, if desired

Tomato or pizza sauce

Salt & Pepper to taste, if desired

Here is the video with this recipe. Check it out.

https://youtu.be/g3ciN-99jbM

Preparation for Mini Pita Pizza

Put the diced tomato in a sieve over a bowl and push as much of the water out of the tomatoes, as possible.

Spread the tomato sauce over the mini pitas. Sprinkle the soft cheese. Add the peppers and onions. Sprinkle the meat, fish or bacon, if desired. Sprinkle the grated, hard cheese. Add the tomatoes.

Tip: I like to use a pizza pan with holes but you can use a regular cookie sheet.

Bake at 425 F for about 6 minutes or until the cheese is melted and the edges of the pita are golden brown.

Hint: This pizza is delicious hot but it can be kept in the fridge for up to four days.

You can also pack it for lunch with an ice pack, remove it from the ice pack thirty minutes before you want to eat so that it can warm up to room temperature, and enjoy.

Of course, you can also use regular size pitas for this recipe.

Equipment for Mini Pita Pizza

The pizza pan with holes is good because it allows for air and heat to penetrate more easily to the bottom of the pitas which gives a crisper crust.

Here is a 13-inch pizza plate.

Here is a 15-inch pizza plate.

Measuring Cups & Spoons – I like this set because the cups and spoons nest inside each other and they have comfortable handles.

Check out other recipes from The Daily Basil Blog.

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Toasted Fish Wrap | A Fast, Healthy, Easy Lunch with a Gluten-Free Option

Toasted Fish Wrap is a fast, healthy, easy lunch that you can eat anyplace and anytime for anyone. This lunch is fast and easy to make, can be packed in a bag with an ice pack, removed from the ice thirty minutes before eating, and eaten at room temperature. It tastes good and is healthy. Whether you are home or traveling, at school or work, this lunch idea is the answer for people that need something fast, easy, and healthy to eat.

Here you have gluten and gluten-free versions of the recipe.

Toasted Fish Wrap
Toasted Fish Wrap & Side Salad

Ingredients for Toasted Fish Wrap

Corn or flour tortilla

Note: If you use corn tortillas, this recipe will be gluten-free.

1 can tuna fish, drained

3 pieces pickled beets, diced

1 pickle, diced

Onion, diced, if desired

15 mL olive oil

5 mL balsamic vinegar

5 mL Lime Juice

Salt & pepper, to taste

Dash of cumin

Goat cheese or any soft cheese

Lettuce Leaves

Coriander or Parsley Leaves

Salsa

Hot sauce, as a topping

Check out the video for this recipe here:

https://youtu.be/g3ciN-99jbM

Preparation for Toasted Fish Wrap

If the tortilla is frozen, warm it in the oven until thawed and pat dry with a towel. Brush a small amount of olive oil on the inside of the tortilla. Sprinkle a dash of salt and pepper. Place a lettuce leaf on the tortilla.

Mix together all the ingredients, including the rest of the olive oil, except the cheese, salsa, and hot sauce.

Put the fish filling in the middle of the tortilla. Add the salsa. Add the cheese. Roll the tortilla and broil for 2 minutes.

Put the tortilla on a plate with a side of salad and drizzle hot sauce or more salsa on top.

Note:  This wrap can be refrigerated for three days.

Note: The wrap can also be packed in a lunch bag with an ice pack for a portable meal. Remove the tortilla from the ice pack thirty minutes before eating so it can warm up to room temperature and enjoy.

Check out other recipes from The Daily Basil Blog.

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Vegetable Stock And Variations

Making vegetable stock is so easy and so delicious. It can be made in several different ways. Plus it is inexpensive and makes use of vegetable parts and liquids that we often throw out. Below you have the variations on vegetable stock with the do’s and don’ts specific to vegetable stock. Try all the variations.

Vegetable Stock
Vegetable Stock

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Revised Oct. 24, 2020, originally published October 11, 2020 by Deborah Esplin

How To Make Classic Vegetable Stock

This is a liquid broth made from vegetables. It is useful as a base for soups, stews, sauces, casseroles, pasta and gravies.

Ingredients for Classic Vegetable Stock 

3 carrots, washed & peeled

4 celery sticks, washed & peeled

1 large or 2 small potatoes, washed & peeled

1 onion, peeled

1/3 celery root, washed & peeled

6 Litres (24 cups) of water

30 mL (2 tbsp) vegetable stock concentrate

Herb mix

Juice from 1/2 lemon

15 mL (1 tbsp) white vinegar, if desired

1/2 grated lemon rind, if desired

Note: You can use more water but the stock will be less concentrated.

Preparation Of Classic Vegetable Stock

Chop the vegetables into large pieces and put them in a stockpot. Add the water, a dash of salt and pepper. Put on the stovetop and bring to a boil. Simmer for 30 minutes. The vegetable stock concentrate, herb mix, lemon juice and white vinegar will be added later.

Let the stock cool for 20 minutes. Ladle the vegetables into a sieve that you hold over the pot or over a bowl. Do this until all the vegetables are removed. Add the vegetable stock concentrate, a dash of herb mix, the lemon juice, white vinegar and lemon rind. Add a little more salt & pepper to taste.

Taste the soup and add more seasoning if desired.

Cool and use or put into containers to freeze. Do not keep in the fridge for more than four days.

This recipe gives you 20 to 21 cups, 5 Litres, of stock.

How To Make Variations on Classic Vegetable Stock

You can make variations on the classic vegetable stock to use up vegetable pieces that you have in your fridge.

Ingredients for Variations on Classic Vegetable Stock

Before you start, choose if you want to make a mild stock or a strong-flavoured stock. If you make a strong-flavoured stock, then it may not work in all your dishes.

Take vegetables that you like, and generally ones that have a somewhat mild flavour, like:

    • carrots, potatoes, sweet potatoes, tomatoes, parsnips, celery, celery root, zucchini, and squashes

You can also use vegetables that have a stronger flavour like:

    • mushrooms, spinach, kale, carrot top greens, bell peppers, onion, garlic, leek and other strongly-flavoured vegetables
    • Water
    • White vinegar
    • Salt

Preparation Of Variations of Classic Vegetable Stock

Wash, peel and chop the vegetables into chunks. The chunks do not need to be bite-size. Add the vegetables to a stockpot. Add water until you have twice as much water as vegetables. Add a tablespoon or two of white vinegar and a pinch of salt and pepper.

I don’t add more seasoning at this point, because you can always add more seasoning when you use the broth.

Bring to a boil and simmer for 30 minutes or until the vegetables are soft.

Let cool for 20 minutes with the lid off. With a strainer and a bowl, remove the vegetables from the stock and let the liquid drain over the bowl.

When the vegetables have drained put the stock in the bowl back into the pan and put in your containers. The stock can be refrigerated for up to 4 days or frozen.

Tip: The main caution is to select your vegetables for the stock that have flavours that work together.

Note: Turnip can be used but it has a strong flavour.

Note: Also, carrot tops and zucchini can make your brother bitter. I only add a few and do not simmer the stock for more than 20 minutes. Generally vegetable stock should simmer for more than 20 to 40 minutes.

How To Make Thick Vegetable Stock

This kind of stock is where you will blend the cooked vegetables into the liquid instead of removing them and putting them to waste. This stock is almost like a soup, and it can be used as a base for soups or stews, but it would not work as a base for sauces or gravies. It would work with some casseroles, but not all depending on the flavour and thickness.

Because you are going to blend the vegetables into the liquid, you need to be careful about the flavours and colours. Generally, you will want to only use one or two vegetables to make this thick stock.

Also, I generally don’t mix colours because it makes the stock go an ugly brown colour that is not appetizing. You could mix:

    • tomato, red bell pepper, carrots and beets, if desired
    • green pepper, spinach, celery
    • potatoes, leeks
    • mushrooms, onions

I would not mix red bell pepper & spinach, as an example, unless I was going to use it in a casserole or pasta dish with those vegetables.

Also, for potatoes, you may not want to use a potato stock with all your dishes. Potato stock tends to be thick, but it can be good in some dishes.

Zucchini and greens can go bitter when cooked for a long time.

Follow the preparation instructions above, but blend the vegetables into the liquid, instead of removing them.

Note: You want to have a large ratio of liquid to vegetables if you are going to purée the vegetables into the stock. Otherwise, it will be very thick and more like a soup.

How To Make Stock From Leftover Vegetables & Throwaways

You can also make stock from some parts of a vegetable that you throw away and from liquid leftover from cooking vegetables.

When you boil potatoes, carrots or other vegetables, you can keep that liquid for stock instead of throwing it out. I have a plastic bottle that I keep in the freezer and when I have liquid leftover from cooking vegetables, I let it cool then put it in the bottle. When the bottle is full or when I need stock, I use that liquid.

Other parts of vegetables that we throw away like carrot greens, celery tops, leek greens, can also be used to make stock. Instead of throwing them out, put them in a storage bag in the freezer and when you have enough make Classic Vegetable Stock with the leftovers.

If you have vegetables that are near the end of their life and you don’t want to use them as a vegetable, you can freeze them and use them to make stock. For example, celery that has gone soft can be used for stock instead of throwing it out. Don’t make stock from rotten vegetables, as it will taste rotten.

Follow the preparation instructions for Classic Vegetable Broth Above.

Equipment Needed To Make Stock

A stockpot is very useful because the making of a stock involves a lot of water. Having a good-sized stockpot means that you can make bigger batches, which is more efficient.

Check out these links with the tools you need to make Vegetable Stock.

Stock Pot, 20 quart

Stock Pot, 16 quart

Stock Pot, 12 Quart

Soup Ladle, stainless steel with a cool, grip handle

Soup Ladle, silicone

Strainer, metal

Strainer, silicone collapsible

Stainless Steel Bowl Set with Lids

Oxo Easy-Grip Bowls 3-Set

I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other recipes from The Daily Basil Blog.

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Bone Stock Or Broth And Variations

Making stock or broth is so easy. If you can boil water, then you can make stock. Stock is nutritious and forms a great base for soups, sauces, stews, and casseroles. Plus you use up food that would go to compost or is leftover. Making stock saves you money and cuts your food waste. This is how to make bone stock.

Bone Broth
Bone Stock

Oct. 2, 2020 by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Ingredients for Bone Stock

Leftover bones (chicken, pork, beef, or any kind of bone except fish)

1/3 cup white vinegar

3/4 full pot of water

1/2 teaspoon salt

You can watch the video here or read below for more instructions.

Bone Broth Link

 

How To Prepare Bone Stock

Put all the ingredients into a stockpot or large pan. If the bones are frozen, that is fine. Bring to a boil and simmer for 1 hour. You can simmer longer but 1 hour is the minimum.

You will need a strainer, a ladle, and a separate bowl. Ladle the liquid into a bowl through the strainer. This way the strainer catches the bones and solid material.

Pick through the bones and pull off any remaining meat. I like to add this to the stock or save it for a soup or stew.

Let the liquid cool, then use it right away or put it into containers and freeze.

30 cups of stock from one batch,

Stock makes a great soup base and is very nutritious.

TIP: I collect my bones whenever we have a meal with meat that leaves bones. I put them in the freezer and when I have enough I make the stock.

TIP: The white vinegar and salt help pull the nutrients out of the bones and into the stock.

TIP: I have a 12-quart stockpot which makes 8 to 10 quarts of stock when filled 3/4 full with water and bones.

Note: You can mix your bones as suggested above, but you can also do the bones separately. You can make just chicken stock or beef stock. It depends on how you will use the stock. If you are going to make chicken soup, you would not want the flavour of been in your soup.

Stock From Raw Meat With Bones

You can also make stock from raw meat and bones. In this case, you would put the raw meat, possibly a whole chicken or piece of beef with bones into a large pot. Fill the pot with water. Bring to a boil and cook for about 40 minutes. Remove the meat and bones from the liquid. Remove the meat from the bones. Put the bones back into the liquid and boil for another 30 to 45 minutes.

You can use the meat in a stew, casserole or many other dishes or chop it up and make a soup with the stock and the meat.

Tools You Need For Bone Stock

Check out these links with the tools you need to make Bone Stock.

You can check the complete kit here, or see the individual items below:

Stock Pot, 20 quart

Stock Pot, 16 quart

Stock Pot, 12 Quart

Soup Ladle, stainless steel with a cool, grip handle

Soup Ladle, silicone

Strainer, metal

Strainer, silicone collapsible

Stainless Steel Bowl Set with Lids

Oxo Easy-Grip Bowls 3-Set

I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other Recipes from The Daily Basil Blog.


 

Kale, Vegetable Salad with Yogurt & Goat Cheese Dressing

Kale Vegetable salad with yogurt & goat cheese dressing is a fast, easy, nutritious salad to make. The hard-boiled egg adds protein and the yogurt cheese dressing makes a nice change from a vinaigrette.

Kale salad
Kale Vegetable Salad with Yogurt & Goat Cheese Dressing

Sept. 20, 2020 by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Ingredients for Kale & Vegetable Salad

Several kale leaves washed

1 or 2 Romaine lettuce leaves, washed

1/2 tomato or several cherry tomatoes, chopped

Cucumber, chopped

1 hard-boiled egg, chopped

Any other veggies you want like bell pepper

Chives & fresh herbs, chopped

Ingredients for the Yogurt & Goat Cheese Dressing

35 grams of goat cheese

40 grams plain yogurt

15 ml of olive oil

10 mL balsamic vinegar

30 mL cranberry juice

pinch of dry mustard

a sprinkle of salt & pepper

chives & fresh herbs, chopped

Ingredients for the Topping

pumpkin seeds and sesame seeds, or any other seeds that you like

Preparation for Kale Vegetable Salad with Yogurt & Goat Cheese Dressing

Mix the salad ingredients in a bowl. Mix the dressing ingredients in a separate bowl. Put the dressing on the salad and mix. Sprinkle the topping, seeds, on the top. It is ready to serve.

TIP: the seeds add crunch and nutrition.

Tools

Chef’s knives: Chef Knife Pro 8 InchTuo 8 InchVictorinox 8 Inch

Cutting Boards: Bamboo 11 x 14 inches, Oxo Plastic 11 x 14 inches, Acacia 14 x 14 inches

Mixing bowls: 5 Stainless Steel Bowls + lids, 3 Pyrex Bowls, 4 Porcelain Bowls, 3 Kitchen Aid Bowls

Scales: 15 kg Scale, USB Charging Scale, Waterproof Scale

 

The presentation in the photo is with corn on the cob and Tattie Scones. Here is the recipe for Tattie Scones.

Check out more recipes here: Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

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Please comment. I would love to know what you think.


 

Mashed Potatoes, Made From Real Potatoes

How to make mashed potatoes from real potatoes. Mashed potatoes are easy and delicious. They go with any meal at any time.

Mashed Potatoes

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Sept. 17, 2020 by Deborah Esplin

Ingredients for Mashed Potatoes

4 medium to medium-small potatoes (550g), peeled & chopped into large chunks

50 g butter

Milk 110g

Pinch of salt & pepper

Preparation for Mashed Potatoes

Peel, rinse, and chop potatoes. Put into a pot with a couple of inches of boiling water and a pinch of salt. Boil until soft, approximately 7 to 10 minutes.

Drain the water. Mash the potatoes with a potato masher. Add the butter and continue mashing. When well mashed and blended, add the milk and continue mashing. Continue mashing and stirring until well blended and smooth.

NOTE: You can replace half of the milk with the equivalent amount of plain yogurt if you want. I love the taste of yogurt in the mashed potatoes.

Add a pinch of salt and pepper.  Serve hot or use later to make Tattie Scones.

TIP: I love to put plain yogurt on my mashed potatoes instead of sour cream or butter. Plain yogurt is more nutritious and adds less fat, plus the taste goes so well with mashed potatoes.

Tools

Do you have a potato masher? It is very important to have a real one to get smooth mashed potatoes. A fork or pastry tool won’t do the job.

Here is my favourite potato masher. You can use a blender but you waste so much potato that stays stuck int he machine and the texture is too fine. Plus, with a potato masher, you control how smooth and fine the potatoes are. The fineness of the mash is critical to the texture and the amazing taste.

If you have leftover mashed potatoes, check out this recipe for Tattie Scones.

Check out other delicious recipes here: Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

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Please comment. I would love to know what you think.


 

Tattie Scones

What do you do with left-over mashed potatoes? Make Tattie Scones.

From Scotland, Tattie Scones are traditionally served at breakfast, but they are a great meal accompaniment at any time.

Also called potato scones, or Scottish Potato Scones, they are fast and easy to make. Delicious; here is the recipe to make Tattie Scones.

Tattie Scones
Tattie Scones

Sept. 14, 2020 by Deborah Esplin

Ingredients for Tattie Scones

275 grams of leftover mashed potatoes

100 grams of flour

NOTE: the quantity of flour is approximate. You want to add enough flour so that the mashed potatoes form a ball. You can not make the scones with warm mashed potatoes. They must be at room temperature, but it is better if they are cold from the fridge.

Preparation for Tattie Scones

In a bowl, add the flour to the mashed potatoes and mix until a ball forms. Split the dough into 4 equal balls. On a piece of parchment paper, roll out the ball until it is about 2mm  (1/16″).

Place a round bowl, about the size of the dough, rolled out, on the dough and cut around the edges of the bowl to form a circle. Cut the circle into 4 equal pieces. Place the pieces on a baking sheet. Generally, I don’t oil the baking sheet, but if your dough is very sticky, you should lightly oil the baking sheet. Do the same for the other balls.

Preheat the oven to 400 F. Bake the scones in the oven for 15 to 20 minutes, turning them over halfway through the time.

You can also pan-fry the scones. Lightly oil a frying pan and, on medium heat, fry one side for about 4 minutes, then flip and fry the other side for 3 to 4 minutes.

I prefer the baking method because I don’t use oil.

TIP: If your scones are sticky, that means you did not add enough flour. Next time add a little more. The scones should not be sticky when you roll them and put them on the baking sheet.

Serving

Eat the scones when hot and spread a little butter over them.

They can be frozen and reheated or kept in the fridge for up to a few days and reheated.

Check out this recipe to make Mashed Potatoes, Made From Real Potatoes

Check out these other recipe ideas: Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Please comment. I would love to know what you think.