Homemade Soup Stock

Contributed by Angela Matthews

Bag of "Ends & Bits"

If you have never made soup with a homemade stock then you are missing an entire realm of rich flavor and texture that only home cooking can provide. In fact, once you've tried it, I guarantee that you will find yourself skipping the canned broth aisle altogether.

Have I mentioned that I cook like a peasant? This does not mean I use cheap ingredients or boxed substitutes. This does mean that I use quality ingredients in a way that makes them stretch the furthest and still provide clean tasting, rich and soul-satisfying food. One of the ways I do this is to make my own soup stock every week. I do this by keep a “stock bag” in the refrigerator where I place “ends and bits” until stock day and I also keep a separate bag of soup bones from meat served throughout the week in the freezer.

For example:

·         Root vegetable peels (carrots, potatoes, turnips, beets, etc.)

·         Onion and garlic skins, tops and roots (the onion skins give vegetable and chicken stock that buttery yellow color that we all expect)

·         Wilted leaves from greens (wilted or rusty but not brown and slimy)

·         Stems cut from greens, tops from celery, etc.

·         Squash, cucumber, cabbage, apples, mushrooms, peppers … you’re getting the picture.

Preparing the vegetables above

creates an entire bowl of useable

"ends and bits".

Stock pot with "Ends & Bits"

Place all these ends and bits in a large stock pot along with an onion (cut in half) and a full garlic clove, cover with water and bring to a rapid boil. Sometimes I also add leftover stock from the week before. Lower heat to a simmer and leave alone. I mean this – do not stir. Every hour or two you can remove any bubbly residue from the sides of the pan if you like but do not stir! Check the pot once in a while. Remove from the heat after the liquid has been reduced by half. This may take six to eight hours.

See the color of the stock becoming a
rich golden color.

After the stock has cooled strain into another soup pot. Some people use a fine sieve for this but I prefer a food grade straining bag. Let the liquid drain then squeeze the juice from the vegetables. You can then discard the remaining vegetable bits. Do not compost them if you do not have a super hot composter. I throw them out for the critters. If your stock is vegetarian, then you can put the cooled mash 
out for the birds. They absolutely love it.

Food grade bag for straining.

I normally pour the stock into quart freezer containers then place them in my refrigerator overnight. This allows any grease to solidify on the top so it is easily scooped off. I use the stock throughout the week as a soup and gravy base and to flavor rice dishes. I freeze any stock I don’t think I will use. It comes in handy, especially when unexpected guests pop in.

We Want Your Ideas

If you have recipe suggestions, please send them to coop.cooking@gmail.com. Be sure to include your name so we can recognize your contribution. Photos are welcome but not necessary.

Welsh Pasties (Gluten Free)

Contributed by Angela Matthews

A Wintry Mix Can Be Expected

This week Dave brought us beautiful turnips, mizuna, spinach, green onions and carrots. A perfect mix for warm wintry baked dishes.

I make peasant food. Good, hearty, stick to your ribs peasant food, my favorite kind. So today I valiantly attempted gluten free Welsh pasties. No, not the strip tease kind! These are hand sized pies full of meat and vegetables. Appalachian men took them out into the coal mines and the fields wrapped in a towel to keep them warm until lunch. Sometimes they were made with meat on one side and fruit on the other, lunch and dessert in one container.

Welsh pasties, Spanish empanada, Polish pirogues, Italian calzones, Indian samosa – all hand pies that begin with a crusty dough and hearty filling that can keep the average worker filled until dinner time. Mine need to be wheat free and gluten free to meet the health needs of my household but I will give time and measurements for wheat flour pastry as well. Also, if you want to save time you can use pre-made pasty sheets from the refrigerator section of your grocery store.

Pastry Recipe

2½ cups of flour (all purpose wheat or gluten free mix)

1 teaspoon salt

2 sticks ice cold butter cut into tablespoon size chunks

8 – 10 tablespoons ice water

1 tablespoon vinegar (I prefer apple cider)

4 cups of meat and vegetable filling (see below)

For gluten free, stir a cold egg to the first 8 tablespoons of water immediately before using it.

Chilled bowl & butter chunks.

Mix the flour and salt together in a large, chilled mixing bowl. Quickly cut the butter into the flour. I used a pastry cutter but you can also process with a couple pulses of your food processor. You are finished cutting when the mix is chunky and the size of large peas. Place the bowl in your refrigerator for 20 minutes to half an hour.

Clumps after tossed with liquid.

Combine the first 8 tablespoons of ice water with the vinegar. (Add the egg for the gluten free flour mix.) Take the bowl of flour mix from the refrigerator, make a well in the mix, pour the water & vinegar mixture into the well and quickly mix with a fork. If the dough is too dry add the remaining water and toss again. The water should complete be absorbed, the dough clumpy not like cookie dough. Place bowl in the refrigerator for another 30 minutes.

Roll the dough into a ball on a floured surface and split the dough into four separate balls. Roll each ball of dough into a circle. (For gluten free I cut into eight squares.)

Rolled gluten free dough.

For wheat crust: Take one circle of dough. Place it on an ungreased baking sheet and fill one side of the round with meat and vegetable filling. Fold the remaining dough over to make the pie. Crimp the edges of the pie together and repeat until all pies are filled.

Squares of gluten free pasty dough.

For gluten free: The gluten free dough is not as elastic as the wheat dough, so you will not want to fold it. Instead, place a square of dough onto the baking sheet. Fill the center of the dough with filling. Place a second square of dough over the top and crimp the edges.

Place meat pies in the oven at 350° for 40 – 60 minutes. The crust will be golden brown and flaky when finished.

Serve with a dipping sauce if you like. My family usually preferred something like ketchup but others prefer a meat gravy or spicy sauce.

Vegetables for filling.

Meat and Vegetable Filling 

The filling is simple. Use cooked meat in your filling. Roasted beef or chicken, cold ham and sausage are good fillings. I had low fat turkey sausage in the refrigerator so that is what I used. Root vegetables are the perfect pasty texture so I used carrots, turnips and potatoes along with a little onion. It takes 1 cup to 1½ cup filling for each pie. (As you are cutting the vegetables, don’t forget to put vegetable roots, skins, wilted (but not spoiled) bits, etc. into your stock container. (See post on “Homemade Soup Stock”.)

Helpful Hints 

Finished Welsh Pasties
A little brown on the edges because I was trying
 to shovel snow and bake at the same time.

Start your pie crust and use the time you chill the crust to prepare the vegetable and meat mixture. You cannot chill the dough too much.

We Want Your Ideas

If you have recipe suggestions, please send them to coop.cooking@gmail.com. Be sure to include your name so we can recognize your contribution. Photos are welcome but not necessary.

GF Slippery Noodles

Contributed by Angela Matthews


Back home in Kentucky a pot pie was a full, flaky pie crust filled with meat and vegetables and thin, flat dumplings in a stew were called rolled dumplings. After moving to Berkeley Springs I ordered a chicken pot pie and received what I think of as a bowl of chicken and rolled dumplings. Now I know this is Pot Pie with Slippery Noodles.


Something about freezing temperatures and howling winds makes people want a good stew with dumplings. Everyone here agreed that chicken pot pie with slippery noodles would hit the spot. The gluten free dumplings turned out tender, chewy and delicious!

Chicken Pot Pie with Slippery Noodles

Gluten Free Slippery Noodles


You will need a pot of your favorite stew hot and ready to cook your noodles in. While the stew is heating make your noodles.


Ingredients:


2 c. gluten free flour mix
1 T baking power

1 t salt

2 T butter or margarine
1 c. milk
1 egg

Pat dough into a rectangle.

In a deep mixing bowl combine the flour mix, baking powder and salt. Cut butter into the flour mixture until it the mix looks like coarse corn meal. Make a bowl in the flour mix and set aside.




Mix egg into milk. Pour milk & egg mixture into the bowl in the flour mixture and fold the flour mixture into the milk. The dough should be stiff but not crumbly. If it is crumbly, add more milk to the mixture until it holds together well.

Dough cut into noodles.

Pat the dough into a ball and move it to a surface floured with gluten free flour. Press the dough to 12" long by 4" wide by 1" thick rectangle. Continue to press until the dough feels very firm under your hands.


With a sharp knife cut ⅛" wide noodles from the shortest (4") edge of the rectangle.

Finished noodles.

Drop noodles into your boiling stew one at a time. Aim the thin edge of the noodle into the stew so that the noodle slips a little under the surface. This will allow your  noodles to cook fully without  sticking together. Cover your pot and lower the heat. Simmer noodles for 10 minutes or so. They will be done when cooked through but still chewy. Remove from heat and serve.

Basic GF Flour Mix & Yeast-Free GF Pizza Crust

Individual size pizza made with gluten free flour mix.

If you or another household member has been diagnosed with one of the many diseases related to wheat or gluten allergies, you know how hard it is to find gluten free products and the products you find are expensive. Knowledge of gluten free cooking can help ease the strain on your budget and allow the entire household to make their diet more adventurous.

Here is the basic flour I am currently using for wheat-free gluten-free recipes:

Gluten Free Flour Mix

Ingredients:

• 1 lb. finely ground rice flour
• 1 lb. finely ground tapioca starch
• 1 lb. pounded yam flour

Put the flours together in a large container with a lid. I usually layer them 1/3 pound at a time and then mix with a heavy whisk. Then roll the container around for 5 - 10 minutes, turning it end over end as well as rolling side to side. This will help ensure that your flour is evenly mixed. I also roll it around a little every time I take it out of the pantry to use it.

Although these flours can be found in most health food stores, I prefer the ones I find in the Asian and African markets. The flours are a finer grind and the final result is more cake like and less grainy than many of the other gluten free flours.

Gluten Free & Yeast Free Pizza Crust (Makes 2 Large Crusts)

This easy recipe makes a pizza crust that everyone in the household enjoys. Gather the follow ingredients:

• 3 c wheat free flour mix, tightly packed (recipe above)
• 1½ T baking powder
• 1 t sea salt or kosher salt
• 2 T olive oil
• 2 eggs
• ⅔ c milk
• ⅔ c water (as needed)

Preheat your over to 425°. Lightly oil and flour your baking pan(s).

In a large bowl sift together flour mix, baking powder and salt. Set aside.

Dough is becoming smooth

Stir together olive oil, eggs and milk. Make a well in the flour mix and pour the milk mixture into the well. Using your hands, fold the flour mix into the milk mixture until all of the liquid is absorbed. The dough will be crumbly at this point. 

Add a small amount of water at a time to the dough, squeezing the dough until is is slightly soft and no longer crumbly. (You may or may not need all the water.) It will not be as elastic as a wheat flour dough but should be form-able at this stage. Separate the dough by squeezing it into two balls. Roll the balls in GF flour. I use the flour mix but rice flour or masa work well.

The dough is ready for the oven.

Place the dough onto your oiled and floured baking sheet. Flatten it from the center outward until it is the thickness you desire, leaving a thick enough outer edge to hold your toppings on.

Place baking pans in 425° oven and bake for 15 to 20 minutes. The crust will be smooth,  mildly crispy (try tapping) and slightly golden. Remove from oven and let cool while you organize your toppings.

Individual pizzas

Add your pizza toppings. Place your pizzas back in the oven. Your pizzas will be ready when both the crust and the cheese toppings are golden, usually between 10 and 15 minutes.

Pizza Night at Frog Valley

Once in a while we have a “make your own” pizza night. I used this recipe to make three separate crusts and pulled together various ingredients from the refrigerator and pantry. These included sun dried tomatoes from our garden, capers, homegrown & canned Hungarian pepper rings, caramelized onion, Neufchatel cheese balls (very much like goat cheese), parmesan cheese, mozzarella cheese, olive oil/garlic/dried herb sauce and stir fried chicken. The results were beautiful and everyone had exactly what they wanted on their pizza.

Slumgullion

slum·gul·lion

 [sluhm-guhl-yuhn, sluhm-guhl-] 

–noun

1.  a stew of meat, vegetables, potatoes, etc.

January 18, 2011


Thanks to Uncle Dave of Blue Mountain Farm we have carrots, spinach, green onion and red leaf lettuce in our CSA (Community Supported Agriculture) bags today. We both got the list at about the same time and decided we needed to sleep on it. Oddly our morning conversation consisted of similar ideas but sort of "inside out and upside down" from each other's. Fun! 

Kat's Slumgullion Adventure

When I first got this week's list from Angela, one of my favorite concoctions sprang to mind. It doesn't really have a name, or rather, I like to improvise so it's never really the same dish twice!

Begin with the carrots and onions.  Saute' (or better yet, stir-fry/steam) in your favorite liquid (I like grapeseed or sunflower oil, or just a small amount of water) in a large skillet.  As the carrots become tender, add whatever other veggies you have--Of course, potatoes, beets...hard veggies first.  I often add mushrooms, as they make for a brown "gravy", but ANYTHING goes...So broaden your thinking!  Some of my favorite additions are:   

• Beans (Aduki beans are our household favorite.  Macrobiotically acceptable, protein-rich and alkalizing)
• Seeds (particularly sunflower and sesame)
• Nuts (Almonds, pecans, walnuts, cashews,...)
• Fruit (raisins, dried cranberries)

As it cooks, add your favorite herbs and spices. Some of my favorites: thyme, garlic, tumeric (an anti-inflammatory), Celtic salt or miso, or even a small a splash of wine!

Add the greens last (in this case our spinach, but you can substitute [or add!] kale, cabbage, bok choi, pak choi, chards...so they just steam on top.  (I advise cutting broccoli into florets and steaming at the end, also). 

Serve on organic brown jasmine rice or a favorite pasta.

 

Note:  Any meat can be cooked and added (or used as a base starter) for the dish, or it can be strictly vegan or vegetarian.  In the latter two cases, I suggest the addition of beans/served on rice or a grain, and the addition of nuts/seeds.

Angela's Slumgullion Adventure

When I woke up this morning I knew what I was going to suggest - a one dish dinner using the vegetables, rice and chicken/vegetable stock. Then Kat told me about her slumgullion idea and I laughed because our ideas were so similar. The difference is that my recipe begins with the rice and ends with the vegetables.

This recipe uses the carrots and spinach in the main dish and the green onion and red leaf lettuce in the side salad.

For this meal I used:

2 tbl extra-virgin olive oil

2 cups white long grain rice

4 garlic toes, minced

½ sweet yellow onion, chopped

3 cups broth or stock (chicken or vegetable), heated

1 tbl curry powder

½ teaspoon sea salt

¼ teaspoon cracked black pepper

3 tbl fresh parsley or carrot greens, chopped 
4 carrots, scrubbed & sliced into ¼" rounds (leave the skin on)

1½ cups spinach, washed & roughly chopped (be sure to soak & spin)

Browned rice, onion & garlic

Begin by heating the olive oil in a large non-stick skillet over a medium heat. Add the rice, onion and garlic. Continue to stir ingredients over medium heat until the onions are browned rice has become a golden brown color.

Carrots & spinach on
top of the browned rice

Carefully add hot stock. Cover the skillet and reduce heat to low. Add curry powder, sea salt, cracked black pepper and parsley (or carrot green). Stir until evenly distributed. Simmer for 10 minutes, stirring occasionally.

Add carrots and spinach to the top of the rice. Return lid to pan and continue to cook on low heat. Cook for 15 to 20 minutes. Periodically check the carrots and when they are done take the pot from the stove.

Low-fat turkey sausage added to rice
amd vegetable mix

Pre-cooked meat can be added at the end. For a vegetarian meal I would add beans with the vegetables to steam. Tonight we added low-fat turkey sausage slices that had been browned in a skillet to the mix and served the dish with a salad of fresh mixed lettuces, sprouts and homemade organic ranch dressing.