This is the blog segment of my podcast; “Preparing for Hard(er) Times!”, you can listen to the podcast over on Spotify – it’s free!
We tried creating a stock with the canned liquids while combining the “waste” parts of vegetables to deepen the flavours- turns out using onion skin makes it have a whole new level of depth! Later, it had been decided that we try creating a stew with this to use up the canned vegetables that we had taken the liquid from. Or perhaps – reduced ;P!
It was an amazingly delicious stew! So I suggest that you should give it a go and tell us what you think of it down in our comments! Enjoy the cooking and make sure to experiment with those canned goodies!
Recipes included in this episode!
Vegetable Cutting Stock with Canned Liquids
- 1 Cook Pot
- 2-6 cans Canned Vegetable Liquid The more canned liquid you use- the less water, you should use.
- 50~500 grams Vegetable Cuttings Put vegetable cuttings and the canned liquid into the pot before the water to make sure that the liquids cover all of it- just to make sure that the pot does not overflow.
- FILL Water Fill the pot around 3-4 inches below the top with water.
- Pour the canned liquids into the pot then turn the heat onto medium on the stove.
- Wash the vegetable cuttings then toss them into the pot
- Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
- After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
The stock is great, but make sure to add water if it starts to reduce too much! Talking about reducing- one great way to prepare for the hard times is to start drying your fresh produce that you know that you won’t be using for a while. Not only does that preserve it- but it can also condense the flavour. You could try freezing it after drying them so that you have more space in the freezer; though I haven’t tried that method yet (my flatmates have taken over the freezer! With their instant-cooks!).
Well- talking about that- we have dried mushrooms that we’ll talk about in a short while!
Chickpea and Potato Stew
- 1 Cooking Pot
- 1 Skillet
- 1 can Chickpeas
- 1 can Mushrooms
- 3 Potatoes
- 2-3 liters Liquid Stock
- 1 Beef Stock Cube optional
- 1 Chicken Stock Cube optional
- 1 tbsp parsley
- 2 tbsp paprika
- 1:2 ratio'd lard to flour (for the roux)
- 2 onions better to use if the onions are older, to get rid of food that could go off so that it reduces waste.
- 3 tbsp oil
- Set heat to medium on stove for the pot with stock inside. Add the stock cubes into the liquid and mix until they have been incorporated.
- Add the mushrooms (optional step: if you dried the canned mushrooms- they taste better than undried!) into the pot.
- Turn stove to mid-high heat- dice the onions and slightly brown them on the skillet with 1 tbsp of oil and the paprika. Once browned; toss them into the pot.
- (optional: remove the potato skins) Dice the potato up into small pieces; then use the skillet to quickly broil them. Remove the water (optional: add the water to the pot so that you don't waste it!) and then add 2 tbsp oil to brown the potatos slightly.
- Once the potatoes have been browned, simply add them to the pot. Add the chickpeas shortly after and the parsely.
- Create the roux; stir the lard and flour on a low heat.
- Add the roux to the stew and stir thoroughly to make sure it doesn't chunk up.
- Enjoy! Wait until its warm and not piping hot so you can enjoy it!
Dried Flat Mushrooms
- 1 Tray
- 4 Flat Mushrooms
- Heat the oven to 50 C (fan on)
- Place flat mushrooms on the tray
- Wait 8 hours then take them out of the oven- if they are not fully dried then keep in oven for a few more hours.