A lot of recipes call for the use of “stock,” “broth,” or “bouillon” (dehydrated stock) for flavor – and not just when making soups. Sure, you can always go buy packaged stock at the store (even we do) – but you don’t have any control over what exactly is in it when you do that. Even the best organic stock contains things like cane juice (sugar), higher (than I prefer at least) salt, and ingredients labeled merely as “flavor” (what exactly is “organic chicken flavor” ???). And if you get your hands on a “quality” gluten-free bouillon, you’re still going to see things like soybean powder, yeast extract, and “natural” corn syrup crystals.
If you made the pot roast this past weekend, or did a traditional oven-roasted turkey for Thanksgiving, you know that when you had carved all of the meat and removed all of the veggies from the roasting pan or crock, you were left with a bunch of water, juices, fat, and little bits of herbs and veggies, along with an assortment of bones with little bits of meat still attached (or lots of marrow inside of the roast bones). The more resourceful of you may have taken some of the liquid and added a bit of arrowroot powder to make a nice primal gravy, but most people end up dumping the majority of it down the drain and out in the trash… Continue reading
Posted in Beef or Venison, Poultry, Printable, Recipes, Secrets of a Primal Cook, Soups & Stews
Tagged Beef or Venison, bone broth, Leftovers, Poultry, Soup, stock
Recovered yet from the Thanksgiving weekend? Have you finally gotten all the extra company out of the house? Do you still have some small thread of sanity left? Are you getting tired of leftover turkey and ham yet? Do you need to get some red meat back into your system? Have I asked too many hard questions? Here’s a recipe that doesn’t take a lot of prep work so you can have dinner ready quickly and get back to cleaning up the destruction that surely took place over the long weekend.
Okay, so are measuring cups and spoons really that important for me to write a blurb on my blog about them? Oh you better believe it! I suppose you could stick with the “eyeball” method and just say “that looks about right,” (I actually like this method), but sometimes it really becomes necessary to pay attention to the amounts; especially when trying a new recipe as I want to make sure I get it right because if I don’t like it, I know I can’t blame it on the fact I wasn’t wearing my glasses that day. Continue reading
It has been almost three months since we started this blog. We wanted to take this day, but really every day, to say thanks for supporting our site and trying our recipes. We have heard from people not just locally, but literally from all over the world. We are happy to be able to share our recipes as our hope is to help change those that think eating healthfully means food has to be bland or choices have to be limited. I think we have proven this is definitely not so!
If you try a recipe, we ask that you please continue to make comments under that recipes heading. Let us and others know what you liked and what you didn’t like or what you changed.
We hope this finds you enjoying a bountiful and healthful Thanksgiving of 2010!
So after that big Thanksgiving feast and maybe spending most of your evening before the big day in the kitchen and then the day of preparing and cleaning up, how about something easy for Friday that you can throw into the crockpot? You can hit Black Friday with a vengeance and not have to worry about dinner when you get back with your coveted items as it will be ready to go right to the table. Or, if you are like me, maybe you just want to rest the day after and take it easy. Whatever your tradition, this is sure to be a delicious and quick meal.
My wonderful friend Peggy is such a rockstar!!
A True Warrior!!
I look up to her in so many ways. I try really hard just to keep up with her at the gym and it is just as hard to keep up with her in the kitchen as anything she cooks or bakes tastes heavenly. She gave me this great recipe for salsa. Her family has it every year for Thanksgiving and she says it is great on just about anything. We tried it on some pork chops and also as a side for dipping veggies. I even got caught taking some spoonfuls and eating it straight! YUM!! Continue reading
Brussels Sprouts. The very word has been known to make children cry, strike fear in the hearts of the bravest of men, and cause household pets to dash under a bed and shiver uncontrollably. Certainly if you asked a stranger on the street to name their favorite vegetables in order of preference, Brussels sprouts would not be in the top ten…or fifty… Even I will admit that ever since having them a time or two in my childhood, I have otherwise avoided them like the Plague for the past 20+ years.
Why do these little green buds – which are actually the same species as kale, broccoli, kohlrabi, and cauliflower – have such a bad reputation? Why does this cluster of miniature heads of wild cabbage, which has been grown since medieval times, conjure reactions of flared, wrinkled nostrils and curled lips (or worse) with just the mere mention of it? Turns out, most people just haven’t had them cooked right. Or more specifically, have had them overcooked; a condition which releases compounds that have a potent smell and taste of sulfur. So, when our CSA share recently included Brussels sprouts and April suggested roasting them, I decided it was time to give them another chance…