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

Frugal Café Philosophy
Save more.
Spend wisely.
Use resources responsibly.
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Kindle passion in life.
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Recipes Using Vegetable Stock: Caramelized Potatoes, Garlic Bowtie Noodles with Olives, Vegetable Rice Farrago

Compiled by Vicki McClure Davidson

 

For tips on making your own vegetable stock, click here. Making your own vegetable stock is easy, cheap-cheap, and healthful.

 

Caramelized Potatoes

Boil the potatoes in the vegetable stock until just soft. Drain and allow to cool slightly. Place the sugar in a heavy skillet over low heat. Stir frequently until the sugar browns, approx. 5-7 minutes. Stir in the melted butter or margarine. Add the cooked potatoes and shake until well coated. Serve immediately garnished with the pan sauce and parsley.

Serves 3-4.

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Garlic Bowtie Noodles with Olives

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

Prepare the bowtie noodles according to the directions on the package. Heat a large skillet to medium-high, add olive oil and margarine. When margarine is melted, add the crushed garlic, basil, oregano, and crushed red peppers. Sauté for 2-3 minutes until the garlic softens. Be sure to not let it brown (garlic can become bitter if overcooked).

Turn heat to low. Add vegetable stock and drained olive slices, heat for 2 minutes, stirring gently. Ladle in the noodles and mix all ingredients together gently so that the bowtie noodles aren't broken and are coated with the stock and fat.

Sprinkle in dried Parmesan cheese and gently mix, then cook for one more minute to reduce the liquid.

Serves 4.

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Vegetable Rice Farrago

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

In a 2-quart saucepan, combine the rice, vegetable stock (or water), dry soup mix, salt, pepper, and paprika; bring to a boil.

Add the diced onions, frozen vegetables, and peanuts; return to a boil. Reduce heat; cover and simmer for 15 to 20 minutes. Cook until the rice and vegetables are tender.

Serves 4.

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