Nancy Newcomer, Food Blogger & Radio Personality at http://NancyNewcomer.com, shares a smart tip about how to make your own healthy and nutritious veggie stock right at home!<br /><br />"Smart Tips" is produced by Geffner Productions. Please visit http://GeffnerProductions.com to find out how to become a featured on-camera expert in your very own series of "Smart Tips" videos.<br /><br />Transcript:<br />Are you wondering how to maximize your produce so none of it gets wasted, especially if you're paying extra for organic? Well I'm going to show you how you can turn those scraps into a beautiful veggie stock! When you're doing your normal cooking during the week, instead of just throwing out those scraps from your veggies, why don't you just grab them and throw them into a designated Ziploc bag that you keep in your freezer? You can do this as you go, could take place over a week or two, and once it's all filled with frozen scraps, you're ready to make stock. Grab a stock pot, fill it 2/3 full with water, dump the contents of the Ziploc right into the pot. You can throw in a few extra items like peppercorns or garlic, maybe a bay leaf to give it a little extra flavor. Adding salt is optional. I do like to add a little bit. I prefer sea salt or kosher salt. Lower the temperature and let it simmer for about an hour and a half. Remove it from the heat and let it cool. Then it's time to strain the stock, to remove all the veggie scraps. Now you've got a beautiful pot full of veggie stock which you can use for a soup base. You can also add it to your rice or your quinoa dishes, for a little extra flavor. It stores beautifully in your fridge in mason jars, or you can freeze it in tupperware containers to use later. I'm Nancy Newcomer. I hope you'll visit my website at NancyNewcomer.com. There, you can sign up for Nancy's Dish - my monthly newsletter, it's FREE, with lots of great recipes and tips. Thank you for watching!
