{"id":56,"date":"2012-03-06T21:14:56","date_gmt":"2012-03-07T05:14:56","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=56"},"modified":"2012-11-16T19:30:34","modified_gmt":"2012-11-17T03:30:34","slug":"basic-vegetable-stock","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=56","title":{"rendered":"Basic Vegetable Stock"},"content":{"rendered":"<p>Very tasty <a href=\"http:\/\/allrecipes.com\/recipe\/basic-vegetable-stock\/detail.aspx\">vegetable stock<\/a> and doesn&#8217;t take long to cook. I changed the recipe: put less garlic and added potatoes.<\/p>\n<div>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1-1\/2 teaspoons olive oil<\/li>\n<li>1\/2 large onion<\/li>\n<li>1 stalk celery, including some leaves<\/li>\n<li>1 large carrots<\/li>\n<li>1\/2 bunch green onions, chopped<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>4 sprigs fresh parsley<\/li>\n<li>3 sprigs fresh thyme<\/li>\n<li>1 bay leaves<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>4 cups water<\/li>\n<\/ul>\n<ol>\n<li>Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.<\/li>\n<li>Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.<\/li>\n<li>Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.<\/li>\n<li>Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Very tasty vegetable stock and doesn&#8217;t take long to cook. I changed the recipe: put less garlic and added potatoes. Ingredients 1-1\/2 teaspoons olive oil 1\/2 large onion 1 stalk celery, including some leaves 1 large carrots 1\/2 bunch green onions, chopped 4 cloves garlic, minced 4 sprigs fresh parsley 3 sprigs fresh thyme 1 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=56\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Basic Vegetable Stock&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/56"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=56"}],"version-history":[{"count":3,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":130,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions\/130"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}