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JWARD199's Photo JWARD199 Posts: 2,499
7/15/11 12:37 P

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Sara, I do the same thing!



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JENN26POINT2's Photo JENN26POINT2 SparkPoints: (0)
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6/14/11 11:52 A

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Sara, I love that idea!!

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HEALTHIERKEN's Photo HEALTHIERKEN Posts: 5,886
4/24/11 9:12 P

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I have also frozen it in ice cube trays so that I have small quantities readily available for flavouring or moistening things like too-dry rice or pasta, or to make a cup-a-soup from scratch.

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TRICIAN13 Posts: 361
4/23/11 6:27 P

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Really a simple idea, but definitely a good one. The best way to have no-fat, no-sodium broth available and it is cheaper and with less calories than commercially prepared broth. I also make my own chicken and beef broth to keep on hand. I freeze it in the plastic jars (like peanut butter come in) without the lids, then put the lids on.

I use the "unused" parts of the chicken, e.g., the neck, back, ribs, and skin, including any bones and fat and sometimes the dark meat. After it cools you can easily take off the fat that rises to the top and remove the bones and skin. Part of the broth I store for soups by leaving the meat in it and part I strain so I have just the broth. For beef broth I usually use end pieces from roasts, etc. and/or any "unused" part of beef of any kind that I have on hand, including bones and fat. Again, you can easily remove the bones and skim off the fat when cooled. I also keep the meat in part of the broth for beef based soups and strain some for just broth.

In addition to the onion, I also add a bit of celery, celery leaves, garlic, parsley and a bay leaf when making the broths. I also use broths in place of oil when sautéing, stir-frying, etc. and when preparing pasta, rice, beans, quinoa, etc., I cook these things in broth (unless I'm using it for a breakfast or dessert item). Any unabsorbed broth when the pasta, etc. is done gets put in whatever sauce I'm making. This adds a little bit of flavor to the rather bland pasta, rice, etc., but isn't enough to effect the taste of any sauce. It also adds a bit of nutrients to the dish.


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DONNAEDA's Photo DONNAEDA Posts: 30,939
4/23/11 10:52 A

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very good idea.

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KHATLADY's Photo KHATLADY Posts: 1,330
4/23/11 8:51 A

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Do you also doi a chicken or beef broth?

BARCLE's Photo BARCLE SparkPoints: (246,707)
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4/23/11 8:27 A

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emoticon emoticon

Smile .... it makes people wonder what you're up to ;-)

It is far easier to MAKE time to exercise than it is to FIND time to exercise. You want results???? MAKE it happen.

Keep trying - you CAN do it - believe in yourself!


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PRAIRIECROCUS's Photo PRAIRIECROCUS SparkPoints: (624,432)
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4/23/11 2:55 A

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emoticon SARAFITP !

Central Time
Manitoba, Canada


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4/23/11 2:39 A

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First, we make our own broth, a simple task when you are chopping veggies like onions, peppers, celery, whatever. Just throw the end pieces that you cut off and the paper thin outside of the onion in a soup pot, add water, bring to a bowl, simmer (I stop when the house smells fragrant), then put the cold broth into the fridge to use that week.

Next, I use the broth throughout the week to saute my food (I don't need or use oil anymore). Whatever you are making on the stove that you would normally put in hot oil, just pour your wonderful homemade broth on. Better yet, on days when you don't have a lot of time, just bring your broth to a boil, add fresh or frozen or canned veggies and beans, and you have a great soup in minutes.

Edited by: SARAFITP at: 4/23/2011 (07:20)
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