Another thing I've learned from the Naked Chef is to make your own stock/broth (yeah I don't know the difference). I realized that as we switch to eating a lot more veges I end up with a lot of cuttings. Of course I compost them, but heck, save them up for a couple days and then toss in any less than fresh veges too.
Recipe? Not really. I put all the veges in the pot and covered it with water. I threw in a clove of garlic and two bay leaves. My vege scraps were dominated by carrots and so the resulting broth was a bit carroty but still good. That and considering the investment, pretty cheap.
Tomorrow night I plan on using it for a barley recipe and naturally I'll post on how it comes out.
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