Monday, March 4, 2013

Carry-On Baggage & Vegetable Stock

Simplicity is making the journey of this life 
with just baggage enough.

- Charles Dudley Warner


Just back after a quick visit to see some snowbird friends in the Phoenix area.

Hmmm.... Just in time for a Canadian prairie storm.  Sigh!

As for being limited to carry-on baggage?

Wonderful...uncluttered...stress free  : )  That makes for a great holiday!

What would life be like if we all had to limit our possessions to what could fit in a carry-on bag?

Our snowbird friends are living a wonderfully uncomplicated life these days.  We enjoyed some great visits to interesting places (more about that another day) and some great meals based on very simple, well-prepared food.  

Making their own stocks for cooking, baking their own bread (on the BBQ), squeezing oranges for fresh juice...inspiring!!

Still feeling that motivation this morning, so join me as I make some...

Vegetable Stock

3 tablespoons olive oil
3 cloves garlic, minced
3 carrots, peeled and chopped
1/2 onion, chopped
1/2 orange pepper, chopped

Saute gently for about 8 minutes.

3 tablespoons McCormick "No Salt Added Seasoned Herb Medley"
3 litres (about 12 cups) water
3 dried tomatoes

Add and gentle simmer for about 45 minutes.

That's it.  Simple!  

You'll notice I didn't add any celery (didn't have any) or salt - thought I'd wait and add that later when I use the stock.  

Basically, (almost) all vegetables are going to be happy jumping into the pot, but there are some exceptions - check here.  For some additional handy tips, I'm also linking a second article.

Happy Monday!

1 comment:

  1. Hope you are staying warm up there! I bet it really seems cold after being in Arizona!