One-Hour Vegetable Stock Recipe

No matter how much I fix for Thanksgiving, when all is said and done there's going to be a hodgepodge of vegetables left behind. Instead of throwing them out, I make vegetable stock. It can be used anywhere chicken stock is - from soup to main courses.

This recipe makes about six cups. If you prefer to cook in larger batches, simply double or triple the recipe and allow longer for the stock to simmer.

2 leeks
2 onions
1 garlic bulb, peeled
2 carrots, unpeeled, cut into chunks
2 stalks celery, trimmed and chopped
2 potatoes, scrubbed clean, quartered
Sprig of thyme
Sprigs of parsley
2 bay leaves
Pinch of salt and pepper

Prepare all of the ingredients and put into the bottom of a small stockpot. Add water to cover, until the ingredients start to float. Bring to a boil, and then reduce the heat to simmer gently. Cook about 20 minutes, or until vegetables are tender, then strain. Taste, and adjust seasoning, as desired. Use or freeze in suitable portions.


Need an easy dessert?

Keep it short and sweet. Literally. Whip up this quick banana dessert when last-minute guests show up. Saute sliced bananas in brown sugar, cinnamon and butter. Then serve the warm bananas spooned over Greek yogurt. Fantastic!

I also loved this recipe for peach melba crepes. While a little more elaborate, I think you'll love it, too!



1 12-ounce package frozen raspberries

Place raspberries in a medium saucepan and bring to a simmer on medium heat. Simmer for 10 minutes, stirring occasionally. The berries will gradually disintegrate as they are cooking. Remove from heat and strain the sauce through a fine mesh wire sieve placed over a bowl. Throw away the seeds and pulp that remain in the sieve.


2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to a plate. Continue until all batter is gone.

Crepe Filling:

1 8-ounce package cream cheese

1 cup powdered sugar

1 teaspoon almond extract

In a small bowl, beat all three ingredients until smooth.

Divide filling among 8 crepes, spreading evenly. Fold crepe in half, then in half again, forming triangles. Place 2 crepes on each plate. Top crepes with sliced peaches; drizzle with warm raspberries. Optional, serve with a scoop of vanilla ice cream.

Read more about fast desserts and get the recipe for Cinnamon Sauteed Bananas in this week's Table Scraps column.


2011 Ruskin Seafood Festival

Great food, great music, great friends. What more could you possibly ask for?

The weather gods were feeling good to us this weekend for the Ruskin Seafood Festival. It was another great family event, with an excellent array of mouth-watering crustaceans and other sea fare.

So dig in!


It's seafood time in Ruskin for the Ruskin Seafood Festival!

Yes, that's right. I can't wait for this weekend, when the 23rd annual Ruskin Seafood Festival comes to South Shore. The annual fish fest rolls into E. G. Simmons Park with boatloads of delectable seafood, and much more! Read all about the festivities in this weeks Table Scraps column.

I'm always looking for different ways to cook fish. Reach for the sour cream and garlic when baking this easy recipe for tilapia. These two basic ingredients provide a subtle flavor boost, while protecting the delicate fish from toughening or drying out.

You'll want to keep this one in your recipe log.


2 tilapia fillets
4 garlic cloves
2 tomatoes
5 tablespoons of sour cream
Salt and pepper to taste

Preheat oven to 325 degrees. Place the tilapia fillets in a baking dish. Bake for approx. 10 minutes. While the fish is baking, crush, mince or press the garlic and dice the tomatoes. Stir together garlic and diced tomatoes in a bowl. Stir in the sour cream. Add salt and pepper to taste. When the tilapia is halfway done, remove the dish from the oven and pour the sour cream mixture over the fish. Place the dish in the oven again and cook until the fish fillets can be easily flaked with a fork (approx. 10 minutes).
Source: www.aquaticcommunity.com