In this video, we will learn to make 3 easy and delicious recipes from scratch: veggie stock, ranch dressing, and cornbread. Everyone can use these recipes regularly and prep them at the beginning of the week. First, we explore the layered flavor of making your own veggie stock at home. It's easy and quick enough to make weekly and keep in your fridge for when you need stock.
Next, we will learn to make the most delicious ranch dressing from scratch. You can keep this recipe in your fridge for two weeks and use it for all those healthy salad lunches.
Last, but not least together we will make a classic sweet cornbread. It's one of the easiest breads to make and makes a delicious side for any picnic, BBQ, or hearty soup.
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Veggie Stock
Ingredients:
1 tablespoon of olive oil
1 large yellow onion
2 carrots
2 celery sticks
1 leek
4 cloves of garlic smashed or minced
4 sprigs of thyme
4 sprigs parsley
4 bay leaves
1 teaspoon of black peppercorns (more if you like)
10 cups of water
Salt
1. Heat oil in a large heavy bottom pot. Roughly chop all the veggies.
2. Saute the onions until the edges are brown.
3. Add the carrots and celery. Stir and saute for about three minutes.
4. Add the leeks and garlic and saute for another three minutes.
5. Add the herbs and black peppercorns. Stir a few times.
6. Add a splash of water to scrape the brown bits off the bottom. Add more water if needed to get it all.
7. Stir in the 10 cups of water. Cover with lid slightly askew. Bring to a boil then simmer for 30-40 minutes.
8. Strain, discarding veggies and herbs. Season with salt. Store in an airtight container for a week.
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Ranch Dressing
This is the recipe I use
simplelivingrecipes.com/homem...
However, I did change a few things. I used plain yogurt instead of sour cream and an avocado oil based mayo. I also used dried chives instead of fresh. I also added more than 1 teaspoon of lemon juice because I like the tart/tangy flavors.
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Classic Sweet Cornbread
Ingredients
½ cup (1 stick) unsalted butter, melted, plus more for pan
1 ½ cups yellow cornmeal
1 cup all-purpose flour (leveled)
6 tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk (or use milk. I have and it's fine)
3 large eggs
1. Preheat oven to 400F. Put the oven-proof skillet in the oven as it's preheating.
2. Mix the dry ingredients in a large bowl. Make a well in the center and add wet ingredients. Mix until just combined.
3. Remove the skillet from the oven carefully. Butter the bottom and sides. Spoon batter into pan and smooth out.
4. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes.
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00:00 Veggie Stock
02:40 Saving Fresh Herbs
03:03 Ranch Dressing
04:04 Sweet Cornbread
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Негізгі бет Тәжірибелік нұсқаулар және стиль Homemade Veggie Stock, Ranch, Cornbread. All From Scratch!
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