Leggi questo post in: Italiano
yep, i’m writing about vegetable broth. why? because i’ve gone back to being vegetarian (yah!) and i don’t eat meat broth. but mostly because there are so many recipes calling for broth and i never have it on hand. and i don’t like using boullion cubes or those weird pre-made broths (am i the only one who finds those gelatin-like broths freaky?). and i thought of a ridiculously simple idea, i have no idea why it took me years to think of it.
i thought of it while preparing my little guy’s food. using the super baby food method (which i wrote about here, too), i prepare lots of food at once, pureeing or chopping into cubes, and i freeze it in pre-measured portions. for grains i use the “phantom container” method, so i freeze measured portions of the pureed grains in plastic containers (not glass jars or other containers with a narrower opening). when they’re frozen, i take them out of the containers and put them in a freezer bag. that way they take up less space, i can use the containers and i only have to take the portions that i want out of the freezer.
and so why not do it with vegetable broth too? so one day i made a big pot of broth, but without tomato, oil or salt. then i measured out 1 or 2 cup portions (and, because i didn’t have enough small containers on hand, one of 3 1/2 cups) and i put the containers in the freezer. the next day, i took them out of the containers and put them in freezer bags, separating them by portion size. that way i can take out just a cup (or more) for my recipes when i need it. so simple! i’ll try to show you tomorrow what i cooked with the 3 1/2 cup portion….