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home-made chicken stock 

good morning, friends!

It’s a rainy Sunday morning here in Denver, and I’m starting my day by sipping on  a giant mug of chicken broth.

Its a perfect combo 🙂

Last week I was chatting with y’all about BROTH BOWLS and the health benefits of bone broth. (Stock)

Making stock is really quite easy.. And inexpensive ( bonus!)

A few months back, I started saving all of my veggie scraps ( onion tops and skins, carrot tops and shaving, parsley stems, pea pods, potato skins, celery leaves and ends… Basically anything except for peppers or cauliflower)

I save them in a Tupperware dish and when it’s full, I make broth

For veggie broth, simply add all of your scraps to a pot, fill with cold water, a few pepper corns, sea salt  and a bay leaf.  Bring to a boil and simmer for about an hour.  Once liquid is cool enough, drain through a colander ( into a bowl ) and voila! Free veggie broth!

Chicken stock is quite similar, but there are a few more steps.

Start with a ROAST CHICKEN.  Pull off and discard any excess skin.  Remove as much of the meat as possible and reserve for another dish.  Add bones to a large stockpot and add vegetable scraps

( if you don’t have scraps, use one onion, chopped ( don’t bother peeling) a carrot or two, a few ribs of celery )

Add ice cold water … This is very important,  you need the cold water to properly extract the minerals from the bones

add either some white wine, lemon juice or vinegar. ( healthy splash ) it also helps extract the minerals

Add a bay leaf or two, some peppercorns, sea salt and place pot on  medium high heat and slowly bring to a boil. If any foam should arise, skim off and discard .

Once pot reaches a boil, reduce heat to low and allow stock to simmer for 2-3 hours.

When stock is cool enough, drain first through a colondar ( into a bowl…. Once I forgot the bowl and poured the soup right down the drain. )

Pure.

Genius.

Not.

Once stock reaches room temp, refrigerate until fully chilled.  The fat should float to the top.

Strain again, this time through a fine mesh strainer to remove excess fat.

Test for salt and pepper and voila! Enjoy as is or use in your favorite recipe!

Click for more soup recipes

Basic beef stock 

 

Creamy roasted tomato and garlic soup

Crock pot potato cheese soup

Chilled cucumber soup 

Autumn mushroom soup with cognac

Kale soup

Creamy curried butternut soup 

Veggie chili

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creamy buttermilk lemon-herb dressing

Yes. You heard me correctly.

Last night I had a couple of friends over to carve pumpkin ( yup… It’s not just for kids 😉)

I take any advantage to make PIZZA. Even if it’s Thursday night,not Friday.

( the pup was uber happy to get pizza crust a day early )
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Since I thought we should be all healthy ‘n stuff, I thought a salad was appropriate. Then I thought buttermilk dressing. And I was off!

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You’ll need

1/2 cup buttermilk ( sounds unhealthy… It’s actually low in fat )
2 TBSP Light mayo
2 TBSP creme freche or sour cream
Zest and juice of 1 lemon
2 TBSP olive oil
Chives, chopped ( I used a small bunch )
1/4 cup chopped parsley
Freshly ground pepper
Sea salt to taste

Add it all to a small mason jar ( heads up, there are measuring marks on the glass, so this is truly a one dish thing to make )

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Put the lid on and shake

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Taste for salt and pepper and enjoy!

Take that store-bought
dressing!

Oxoxox

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Boo!

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a lentil story..

this is a true story.  and it happened today.

I had to help a friend this morning, so I was out and about running errands; unfortunatley, my purse was not… it was at home on the counter…

classic michelle.

soo I headed home to get my purse.. debated just waiting until tomorrow to go to the store.. but I had lentils on the brain.

(doesn’t everyone?)  I-needed-to-eat-lentils-ASAP

back to the store I went….. straight to the isle with the lentils.. and headed home ( actually I made a detour, but you get the idea 😉

I set into the kitchen sans recipe.. just an idea. Lentils, spinach, goat cheese. The rest I just pieced together and I loved it!  I’m so glad that I decided to take pictures of it so that I could share it with all of you!

And here is the funny thing.. I took the last bite of my lunch and read a message from a different friend  looking for a recipe for dried lentils.

here ya go!!

Lentil-veggie bowl

1/4 cup dried lentils ( I used brown.. you could use green  but I wouldn’t recommend red for this… they might get too mushy)

1/2 -1 cup water

1 tablespoon oil of coice ( I am having a fling with coconut oil right now… I can’t  get enough of it )

1 small onion, chopped

1/2 zucchini, chopped

2 handfuls baby spinach, rough chopped

a few cherry tomatoes ( the last from the barefoot garden ;( )

Goat cheese ( omit if veganizing your diet)

Sea salt & pepper

Chopped parsley ( if desired)

In a small saucepan. place lentils & cover with 1 cup of water. (unsalted)  Bring to a boil then reduce heat , stirring occasionally until lentils  get just past the al dente stage.. usually 15-20 minutes. If the water evaporates and lentils still aren’t done, add water in 1/4 amounts until they are done. Set aside.

Heat a saute pan , add the oil & let come to a shimmer; add the zucchini and onions. season with salt and pepper. once they start to brown add the spinach and stir… ( you want the spinach to wilt here, not burn)

add maters and lentils; season with salt and pepper

 Place in serving bowl and dot with goat cheese. ( I used about 1/8 of a cup)

this is half of what it made. It was soo tasty.. and healthy!  Did you know that lentils are a veggie? yuppers!

confession… I went back for the second half…. and even cold… it was still good! Bonus…. lunch on the go 🙂

I love it when friends are in sync with each other !

Still working on the give away…. hopefully it will be ready by tonight!

ciao bellas…. eat yer veggies!!

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