Behind the scenes -Kitchen Adventures

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This post  cooking fails made me smile and think “How timely for the holidays” . It also reminded me of last summer when my nieces would often say “Great photo, but if only they could see behind the scenes”. I am no Rachel Ray, I do not keep a garbage bowl on my counter as I cook. I just cook. I clean up once dinner is on. The key for me is I always start cooking with an empty dishwasher. I also keep a  gallon Ziploc bag nearby for vegetable scraps-Then I turn my trash into treasure (recipe below). It costs me nothing more than time that produces amazing rewards. What are your cooking fails or organizational tips?

Behind the scenes …

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Vegetable broth

  • 1 Ziploc gallon bag of (frozen )vegetable scarps
  • 3 liters of water

Preparation:  Dump frozen vegetable scraps  into stock pot Add the water. Reduce heat to low and simmer, uncovered , for hour to two hours. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. store broth it the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags. 

How do you make broth?

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For more broth recipes you may enjoy this post from food52

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