The Frugal Café | Photo credit: Rebecca Anne, "Flora's Cup"</a> | Creative Commons License,
Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License,

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Recipes Using Vegetable Stock: Couscous with Garbanzo Beans, Cheesy Veggie Rice Bake, Rosemary Potatoes

Compiled by Vicki McClure Davidson


For tips on making your own vegetable stock, click here.

Couscous with Garbanzo Beans

This healthy dish, brimming with Middle East seasonings, is satisfying and flavorful. Serve as an exotic vegetarian main dish or as a side dish to any meats.


* You can add your own toasted pine nuts by sautéing 2-3 oz. pine nuts in a small pan with olive oil on the stove. Sauté for 5 minutes.

Prepare couscous as directed by box label, substituting vegetable stock for water. Add raisins to cooking stock to soften.

Meanwhile, in nonstick 12-inch pan, heat olive oil over medium-high heat until hot. Add zucchini and cook 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and pepper, and cook 30 seconds, stirring.

Add beans, olives, and 1/4 c. vegetable stock, and cook 5 minutes to heat through, stirring often.

Add cooked couscous to bean mixture and toss together gently. Place in serving bowl.

Serves 4.

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Chef foods divider


Cheesy Veggie Rice Bake

For tips on making your own vegetable stock, click here.

Green bell (or sweet) pepper and scallions (green onions) contribute flavor and vitamins to this cheesy baked side dish.


In a small saucepan, stir together the rice and vegetable stock. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender. In a medium bowl, stir together the cooked rice, chopped pepper, parsley, and green onions/scallions.

Add cheese, egg, and milk. Stir until combined.

Turn into a greased 1-quart casserole. Bake, uncovered, in a 350-deg F oven for 15 minutes; stir. Sprinkle dried Parmesan cheese and paprika on top. Return to oven. Bake, uncovered, about 15 minutes more or until golden and bubbly around the edges. Let stand 5 minutes before serving.

Makes 4-5 servings.

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Chef foods divider


Rosemary Potatoes

For tips on making your own vegetable stock, click here.

This side dish is a crisp, rosemary-scented alternative to fried potatoes. Economical and filling!


Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the potatoes, rosemary, oil, salt (or non-salt blend) and pepper. Toss well to coat.

Spread evenly onto cookie sheet. Sprinkle bread crumbs over potatoes evenly. Bake in preheated oven for 30 minutes.

Makes 4 servings.

Gravy for Potatoes (optional)

In a separate pan, add 2 cups vegetable stock, diced onions, and dried rosemary, and cook over medium-high heat on stove. When stock reaches a boil, remove pan from heat.

In a cup or small bowl, blend cornstarch into 4 tablespoons cold water. Put pan back on heat and add the cornstarch/water mixture. Cook and stir constantly to prevent lumping, until mixture thickens and boils; boil for at least 1 minute. Season with salt and pepper to taste, serve over rosemary potatoes.

Yield: 2 cups

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