Friday, February 10, 2012

Friday in the Kitchen


I had a very productive day in the kitchen today. I began this morning by putting a pot of veggie broth on to simmer. I had a gallon size bag of vegetable scraps in the freezer, plus a gallon size bag of zucchini pieces and another gallon size bag of beet greens, and a few carrots, these last three items were from last summer’s garden. I had frozen them just for this purpose. I put all these veggies in my 14 quart stock pot and added 3 gallons of water….



In the afternoon it was time to start doing a little baking and cooking. I made 2 dozen pumpkin muffins. My family loves these muffins and usually eats them up pretty quickly…



Dinner tonight was salmon patties and garlic roasted potatoes. This was supposed to be Wednesday night’s dinner but we ended up having leftover tacos on Wednesday instead so I moved it to Friday’s menu. I also made a big tossed green salad.



I ended letting my veggie stock simmer for about 7 hours. It is a beautiful dark color (most likely due to the beet greens)…



After I get this posted I will strain it and bag it up in quart size ziplock bags for the freezer.

You can find the recipes for all these dishes here:

Pumpkin Muffins: http://www.thefamilyhomestead.com/pumpkinmuffins.htm 
Garlic Roasted Potatoes: http://www.thefamilyhomestead.com/garlicroastedpotatoes.htm 
Salmon Patties: http://www.thefamilyhomestead.com/salmonpatties.htm 
Veggie Stock: http://www.thefamilyhomestead.com/ttbveggiebroth.htm


6 comments:

  1. I guess you can use any variety of veggies for this veggie stock?...This sounds like a great way to use up veggies when you have an abundance. Thanks for all the great tips! You never cease to amaze me!

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    1. Hi Monica, I give detailed instructions on the veggie stock on my site.. the link is posted above. I typically save all my veggie scraps.. onion peels, carrot peels and end pieces, tomato cores, sad limp looking veggies that I figure I might not get used in time, etc.. I have a gallon size zip lock bag in the freezer and I just keep adding the scraps to the bag. When I have 2 or 3 bags full then it is time to make stock! :)

      Crystal :)

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  2. I have to know something about the flour you use. I have white whole wheat flour and you use whole wheat pastry flour. what is the difference? jana

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    1. Hi Jana, whole wheat pastry flour is also known as "soft white wheat". You can also purchase "hard white wheat".. hard white wheat is typically used to make yeast breads. It has a higher protein content and more gluten than soft white wheat. But hard white wheat can be used for quick breads as well. So the question to you would be is your white whole wheat flour hard or soft wheat?

      Crystal :)

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  3. i sent in the answer you asked for sbout my flour, but did'nt know if you got it or not. it is hard white whole wheat. where can i buy the kind you used? i have looked but can;t find any. just white, whole wheat and bread flours. do i have to get it somewhere other then local grocery stores? jana

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    Replies
    1. Jana, you can find soft white wheat in health food stores or food co-ops or online.
      Crystal :)

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