Buying vegetable stock in stores can be quite pricey. The good news is that stock is so easy to to make at home! Use this method to make soups, season rice, crock pot meals or add to any dish that might need extra flavor. It’s incredibly flexible so add whatever left over scraps you have on hand. Keep in mind it will effect what you’re making for example bell pepper scraps. Save onion, garlic, carrot, and celery scraps from your weekly meals. Place each of these in a large freezer bag and store in the freezer. When the bag is full, place all frozen vegetable scraps in a large stock…
This is a great slow cooker recipe for a rainy day. I combined what I had in my refrigerator to make this recipe. I really like it. Mushroom & Lentil Stew 3 Portobello caps, chopped 1 Box white mushrooms, chopped 1 Onion, chopped 3 Cloves garlic, minced 1 Tomato, chopped 1 Large Potato, chopped 1 Cup green lentils 1 Teaspoon paprika 1/2 Teaspoon ground cumin Pepper to taste 4 Cups of veggie broth Combine all ingredients in a slow cooker. Give it a quick stir and cook on low for 10-12 hours or 4-6 on high.