I don't know anyone who has more free time than they would like, yet we all end up finding time for the things we want to do most. For those who are passionate about cooking as a hobby, I don't need to help you figure out how to make time for it. However, if one of your personal goals is to do more cooking, and specifically to make healthy foods, and you are just not sure how to fit it into an already full schedule, a few time management tricks can make it more feasible.
1. Many people find that the best way to squeeze in cooking time is to incorporate it into a weekend activity.
2. Planning ahead of time can be an asset.
3. Buying non-produce ingredients in bulk can save time and money.
4. Love your freezer: create dishes that you can divide up and store in the freezer. This can save you time in the future and gives you restaurant quality meals every day of the week.
5. Last but not least, try to include your family in the process of preparing meals. It's extremely important for the younger generation to know that "potatoes don't grow trees".
My next recipe may surprise you a little bit, but please bear with me.
If you saw my last post and the video about a rather unusual corn salad combined with other summer ingredients gathered on one platter called the Raw Corn Salad with Fermented Onions, Poblano and Herbs, you read that I asked you to save the cobs. I love to have less waste in my kitchen and prefer to spend money on quality vs. quantities of foods. Scraped sweet corn cobs can be used in vegetarian stocks, so don't throw them away!
Today I'm offering you a simple recipe for corn stock. This liquid is great to create and have on hand. This is also an easy recipe for those who are first learning to cook from scratch.
It takes only 30 minutes to make with only 5 minutes of hands-on time.
What is the use for this stock?
In the summertime, when it's so hot I crave lighter meals, like salads, grilled veggies, etc. and even once in a while for soup. Soup is always a great way to use up all your summer produce that starts to look sad in your fridge.
Every time a recipe calls for chicken stock, or water, I love to replace it with something lighter but with more focused flavors. During hotter months corn stock is one of my staple stocks in my summer kitchen. It is not used exclusively for soups but also for dishes like risotto, gravy, casseroles, pastas, grains, stews, pan sauces, etc.
Can I freeze it?
Yes, absolutely just like any stock this one is also freezer friendly. Use freezer bags or containers. My favorite way is to freeze it in Mason jars (allow room for two inches of expansion) or in little silicon cups.
Check out my all time freezer must stocks:
Let's do it...
Prep Time: 5 minutes
Roasting Time: 25 minutes
Total Time: 30 minutes
Author: Inna of innichkachef.com
10-12 cups water
Inner husks from 2-3 ears of corn (minus the silk)
5-6 corn cobs with the corn removed
1 small, sweet onion cut in half (wash and leave unpeeled)
1 head of garlic cut in half (wash and leave unpeeled)
1 celery stalk with leaves cut into big pieces
Cilantro stems (from one bunch)
1 teaspoon of whole black peppercorns
1-2 teaspoons of Celtic salt
When you shuck your ears of sweet corn, remove the outside layer of the husk and throw it away. Reserve the inner husks, minus the silk, from 2-3 ears and add to the big pot along with cobs.
3. Bring to a boil with the lid on, then reduce the heat and simmer for 20-30 minutes.
4. Let it sit in the pot for half an hour (this allows for the accumulation of more flavor but this step is optional, and only if you have time for it). Then strain the liquid, and after it cools down, keep it in the fridge for 7-10 days or freeze for up to 4 months.
Enjoy your journey of cooking with corn stock!