Use Homemade Vegetable Stock Instead of Oil
In the MITK kitchen, we have tried to reduce the amount of oil we use when we cook. Instead of using olive oil in recipes, we use water or vegetable stock. We use stock when we sauté, steam, or roast vegetables, and even use it to cook up grains. There is always a box of low sodium organic veggie stock in the pantry or fridge. One of the cost-conscious ways of reducing the amount of stock we buy, is to make our own from time to time. There is a stock bag in our freezer that we add to throughout the month.