Tag Archives: onions

Easy Homemade Vegetable Broth

22 Dec

I love a bowl of hot broth while curled up on the couch watching a movie on a cold winter night!  You can make your own vegetable broth in these simple and easy steps to enjoy now or freeze the broth in containers for later use.  This vegetable broth is delicious and is ideal for making soups, just add your favorite ingredients such as noodles, pasta, beans, potatoes, or tofu to name a few.

vegetable broth

 You will need:                                             

  • 1 large onion chopped into large chunks
  • 1 clove garlic
  • 4 carrots peeled and chopped into large chunks
  • 4 celery stocks chopped into large chunks
  • 1 cup broccoli
  • left over celery tops
  • 1/4 cup fresh parsley chopped
  • 1 pinch salt
  1. Wash trim and chop vegetables
  2. Put all ingredients into a large pot of water, bring to a boil, reduce heat and simmer for 3 hours while stirring occasionally
  3. Remove from heat and strain the broth through a mesh strainer into quart size containers.  Freeze up to 6 months.

straining

Herb Roasted Potatoes With Baby Carrots

2 Oct

You can’t go wrong with Herb Roasted Potatoes because they are so easy to make and  taste so good. Make some on a cold day to warm up the house when the temperature drops!

Make a double batch so you have leftovers for lunch during the week!   You can add other veggies if you don’t have carrots.

Roasted Potatoes

4 large potatoes                                                                                                                                                                                                     1/4 cup olive oil
1 tsp. salt
1 tsp. black pepper
2 tbsp. herbs such thyme, parsley, rosemary, oregano, sage
3 cloves chopped garlic
1/2 med onion sliced
2 cups baby carrots

Preheat Oven to 400 degrees
*Cut the potatoes into even chunks and place in a bowl with the olive oil, salt, pepper, and garlic.

*Toss until the potatoes are well coated. Transfer the potatoes to a  baking pan  and spread out.

*Put the carrots and onions into the same bowl, toss and coat with more oil if needed and set aside.

*Roast in the oven for 45 minutes or until slightly browned.

*Flip the potatoes once or twice with a spatula during cooking, for even browning.

*For the last 15 to 20 Minutes add the baby carrots and onions, bake until tender.

*Remove the potatoes, carrots, and onions from the oven and transfer to a serving bowl. Toss and add
a drizzle of olive oil along with the herbs.

**Can be refrigerated for a couple of days or frozen.

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