Volume 1 – Mrs. Frugal Suggests…Soup.
Soup. Nothing is more wel-come at table, more nourishing to the body, more enjoyable at all times of year, more pleas-ing to the palette of young and old, and more cost effective. From hearty, meaty stews to smooth, delicate creams, soup is relished as a starter or main, and soup’s infinite variations will surely lighten the vegetable load in your crisp drawer, use up those half-forgotten sundries in the pantry, and the frost-kissed meat from the back of the freezer. Throw together a savory broth with a vegetable or five, and combine with endless options of weekly left-overs: pasta, rice, tortilla chips, chopped chicken, beans, sausage or cheese.
The only thing more praise-worthy than a steaming bowl of this goodness is one that features your own, home-made soup stock. It is a simple procedure, and one that you will learn to do automatically as part of your kitchen routine, once you have tried it a few times and experienced for yourself, the exceptional alchemical transfor-mation of your foodscraps into a quart of kitchen gold.
To make soup stock, you must first collect these neglected gems: onion and garlic skins, car-rot peels, and trimmings of mild vegetables such as squash, celery, potato and tomato, in any combi-nation. To make chicken, pork or beef stock, also gather the bones, skin, and leavings from your Sun-day meat roasts. Store these items in a bag or lidded container in the freezer, adding to them through-out the week as you prepare and clean up your meals.
A weekly inspection of your refrigerator bins will yield more willing participants in the form of wilted vegetables that need a job, pronto. Mild herbs such as parsley, green onion, and cilantro can be added in small amounts, as can apple cores and trimmings. For vegetarian stocks, an old bit of parmesan rind, mushroom stems, leftover beans, or a knob of tomato paste can work wonders in achieving a rich and well-balanced, earthy broth.
Resist the temptation to include members of the brassica family, bitter greens, or any product of strong flavor: vegtables such as brussel sprouts, spinach, beets, mustard and kale can be harsh and unpleas-ant to the tastebuds, and are best avoided.
When you are ready to con-vert these castoffs into culinary treasure, take them from the freezer and place them in a pot, add enough water to cover, and bring to boil. A spoonful of vinegar can assist in breaking down proteins and balancing flavors. Once on the boil, cover the pot and lower the heat to keep the concoction at a lively simmer. Stir occasionally, and leave to brew for as little as 20 minutes if you are in a rush, or as long as 4-6 hours for vegetables, 8-10 hours for hearty, concentrated meat stocks. Strain into jars and use at once, or let cool, la-bel and store in the freezer. Be sure to leave plenty of room for the liquid to expand if you freeze the stock in jars.
You can use your home-made soup stocks in any recipe that calls for broth or a canned product from the grocery shelves, and you will never wish to buy store-bought stock again, Mrs. Frugal guarantees.
One more thought before I go. The greenest, cleanest, safest and cheapest form of energy is using less energy, so in the words of the great Bugs Bunny: TURN OFF THAT LIGHT! The planet, your neighbors, and your pocket-book will thank you.
Until we meet again, may your cooking pot be full and your heart be warm.
Mrs. Fancie Frugal