A couple days ago you may have receive an email for this recipe, clicked on the link and nothing was there. My bad! It wasn’t ready to publish until now.
Finding the balance between keeping meals homemade, fast and with real food ingredients has been a line I’ve been balancing lately. I would love love love for so many of our pantry staples to be homemade. I would also love another 10 hours a day. Neither of those are going to happen, but with baby steps I’ll get closer and closer.
It started with enchilada sauce, now I can add homemade bouillon to the mix. It’s definitely not at all like traditional bouillon.
For one, it’s fresh. No dehydrated cubes or powder here. Second, it has no salt. Now, the original recipe I based this off of called for salt, but I figured I could add that into the dish separately instead of from bouillon. It gives me more freedom. Without further adieu, bouillon!
Homemade Salt Free Bouillon
Adapted from 101 cookbooks
- 8 oz leeks, rinsed and chopped
- 7 oz carrots, peeled and chopped
- 6 oz celery, chopped
- 2 oz shallots, diced
- 3 garlic cloves, minced
- 1 oz sun dried tomato, minced
- 1 tbsp dried fennel seed
- 1/2 oz fresh parsley, chopped
- In a food processor add the leeks, carrots, celery and shallots. Pulse until combined. Add in remaining ingredients and pulse until it’s semi smooth and uniform in size.
- Use right away, keep in fridge for 1 week or freeze.
Note ~ I froze one ice cube tray full of bouillon, then once it was frozen I popped out the cubes and stored them in a freezer bag. The remaining 2 cups that was left I stored in the fridge and added it to pizza, enchiladas, and a couple other dishes.
So now that we’ve made enchilada sauce and bouillon, we can make these crockpot enchiladas! The next thing on my list the share.
Hope your week is starting out on a great note,