Bone Broths Revisited
November 26, 2011
It is the season for the warming, nutritious bone broths which are so healing all by themselves or the basis for wonderful, flavorful soups.
Keep in mind one of the main reasons for making bone broths is to pull the wonderful minerals from the bones and cartilage. It’s so important to consider the quality of the bones you are using. Certified organic and grass fed is the way to go here.
Beef or lamb: Use approx. 2 pounds of bones for each quart of water. These can be roasted @ 275 degree until browned for a deeper flavor. I like to use my Nesco to make a BIG batch at one time. The strained stock freezes beautifully in 1 quart or 1 pint containers.
Chicken: 1 whole chicken or a couple of chicken stock packages from our farm store or Stewing hen or save bones in the freezer from previous meals until you have enough for a pot full.
Add: 2 Tablespoons cider vinegar or lemon juice per quart of water. The extra acidity helps dissolve the bones and puts more minerals into the broth.
Simmer the beef or lamb up to 72 hours on the stove, in a crock pot or a Nesco roaster (my favorite). Chicken (Turkey or Duck works well too) doesn’t need to cook as long due to the softer bones. I usually go 24 hours. Keep covered to prevent evaporation. Strive for a very gentle, barely there simmer.
If using a whole chicken or the chicken stock package, cook until the meat is done (as short as 1/2 hour), then remove the meat and save for the finished soup or a different meal. Throw the bones back into the pot to finish simmering. If you leave the meat in the the whole cookding process, it will be totally flavorless. Add more water as needed to keep covered. When finished cooking, strain through a colander and discard bones.
For more flavor, add coarsely chopped onions, carrots, celery, garlic, parsely and/or sea salt at anytime in the process. Simmer these until very soft, then strain out with the bones and discard. At this point all the nutrition (and flavor) has gone into the broth.
Chill in the refrigerator so the excess fat will solidify on top and can easily be removed. Put into containers, label and freeze.
Quick Turkey Breast Bake
July 23, 2011
This receipe is an adaptation of several Thai recipe’s. I like it because it is quick and basically can be ignored in the oven. The juices from the turkey blend with the coc0nut milk mixture and make a really nice “gravy” to put on a bed of rice.
Thaw a GrassWay Farm turkey breast. Make slices about 1 – 1 1/2 inch thick. Place slices in 9×13 pan.
On the stove in a kettle, put:
1 can coconut milk
1 – 2 inch piece of ginger, minced
lime juice from 1/2 to 1 whole lime
salt/pepper
cilantro (chopped). I’m crazy about cilantro, so I use about 1/2 cup chopped.
Heat gently on stove and pour over turkey breasts. Cook in 350 degree oven until turkey is done, about 30 minutes. Serve with rice and a spoon to catch all of the juices.
Blueberry-Lemon Crisp (my version is GF) with Pine Nut Topping
January 2, 2011
This recipe comes from Mark Bittman’s book, The Food Matters Cookbook. I picked this up at our local library and found several really nice recipes. I made it for desert, but I’m going to use the leftovers as a breakfast topping for rice pudding. Sounds yummy, doesn’t it? I’m always on the look out for a fast and healthy breakfast, so I think this may give us another option.
Blueberries are SOOOO good for us – and we have a wonderful frozen wild blueberry product called Wyman’s of Maine in our store. I didn’t have pinenuts on hand (we’re had them on and off in our store – but of course not today when I wanted to make this recipe), so I used pecans instead. I suspect it was no big step down.
4 Tablespoons (1/2 stick) butter, softened.
4-6 cups fresh or frozen blueberries
1 cup pine nuts (I used pecans)
1/2 cup sugar (try brown sugar)
1/2 cup whole wheat flour (I used coconut flour since I’ve developed a gluten intolerance.)
1/2 tsp nutmeg
pinch of salt
grated zest of 1 lemon
1. Heat the oven to 375 degree F. Grease an 8 or 9 inch square or round baking dish with a little butter. Put 3/4 pine nuts (pecans) in a food processor along with the 4 T butter and sugar. Let the machine run until the nuts are finely ground and the mixture is creamy and fluffy. My mixture never got fluffy (probably because of the coconut flour vs wheat flour), but the results were really good anyway.
2. Transfer the mixture to a bowl and add the whole pine nuts, pecans, flour, nutmeg and salt and stir with a fork until crumbly.
3. Spread the blueberries in the prepared baking dish and sprinkle the top with the lemon zest. Crumble the topping over all and press down gently.
4. Bake until the billing is bubbling and the crust is just starting to brown, 30-40 minutes. (Mine was done at 30 minutes). Serve immediately, or at least while still warm with real whipped cream, sweetened just a bit with some vanilla added.
Baked Pecan Crusted Salmon
October 2, 2010
Don’t try to grill this salmon. It is MUCH better in the oven. It’s so easy and so good!
2 pounds salmon fillets
1/3 cup pure maple syrup
1 teaspoon Worcestershire sauce
salt & pepper
1/4 cup crushed pecans
dash brown sugar
2 tablespoons butter
Melt butter in a saucepan over medium heat. Add the worcestershire sauce and brown sugar. Mix in syrup and heat until warm, then turn off heat. Spread the pecans on a plate. Salt and pepper fish to taste. Dip salmon, one at a time, in the sauce, then in the pecans. Place fish in a greased baking pan. Bake at 325 degrees for 25 minutes.
Thai-Spiced Cilantro Chicken
July 15, 2010
I have to give credit to “What’s Cooking Thai” by Christine France. This is a wonderful fast and easy receipe that I make when I crave the taste of ginger and cilantro. Don’t be put off by the list of ingredients – you can vary things quite a bit and it will still be wonderful.
4-6 chicken breasts (with or without bone)
2 – 4 garlic cloves, peeled
1 fresh green chili, deseeded *
3/4 inch fresh ginger, peeled
4 Tablespoons fresh cilantro
Finely grated rind of 1 lime
3 Tablespoons lime juice (fresh is best, bottled if nothing else)
2 Tablespoons soy sauce
1 Tablespoon sugar
3/4 cup coconut milk **
*if you don’t have a green chili (and who usually does?), use green or red chili paste or dried chili flakes
**Use the rest of the coconut milk from the can for the recipe “Garlic and coconut sweet potatoes”
1. Place the chicken breasts in a single layer in a wide, non-metalic dish.
2. Put the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar and coconut milk in a food processor and process until a smooth puree forms.
3. Spread the puree over both sides of the chicken breasts.
4. Bake uncovered at 350 degrees for about 1 hour.
5. Serve as is on the table or lift out the chicken breasts and put the wonderful juice in something to serve along side.
Baked Oatmeal with Dried Fruit & Nuts
March 27, 2010
This receipe came to us via “The Nourished Kitchen”. It’s wonderful warm out of the oven, but also reheats well using a hot buttered skillet. Cut into squares and fry briefly to warm up. This receipe makes a 9×13 pan of steel cut oats that has fed our family of 3 for 3 days (they say it makes 12-16 servings). It’s very filling and economical! (if the “cheaper” dried fruits are used and a frugal hand dishes out the nuts). Our 12 year old really likes it plus he can reheat/fry it up himself.
1 lb. steel cut oats
1 cup nuts (walnuts, almonds, pecans, etc.)
2 T. yogurt, kefir, whey or buttermilk for soaking the oats. If you don’t have, just soak without.
6 eggs (the chickens are really laying right now)
2 cups whole fresh milk
up to 1/4 cup maple syrup (optional)
1/2 cup raisins or dried cranberries
1/2 cup dried unsulfured apricots (diced) or other dried fruit of your choise.
2 T cinnamon
1/4 cup coconut oil, plus extra for greasing baking pan.
1. Put steel cut oats in a bowl with enough filtered water to completely submerge the oats. Add kefir, etc. if you have it.
2. Allow the oats to soak, covered, overnight in a warm place in your kitchen, about 8-12 hours.
3. After the mixture has soaked, drain off any extra water and put back into your bowl.
4. Preheat the oven to 375 degrees F, and grease a 9×13 pan with coconut oil or butter.
5. Meanwhile, beat together eggs, milk, maple syrup until well combined and frothy.
6. Pour the egg mixture over the oats and stir to combine.
7. Add nuts, dried fruit, cinnamon and melted coconut oil to the mixture.
8. Pour into the 9×13 pan and smooth out mixture. Bake for 40-45 minutes or until the oatmeal achieves a pleasing golden-brown color. A knife inserted into its center should come out clean and free from liquid.
Kay’s Dry Cereal (just add milk)
January 10, 2009
I have to give “Wholesome Home Cooking – Prepaing Nutrient-Dense Foods” by Katie L. Stoltzfus credit for this recipe. I have made a few modifications to it however.
Ingredients:
2 cups oatmeal
4 cups ground wheat (spelt, soft, kamut)
3 cups milk or buttermilk (I’ve replaced the liquids with up to 1 to 1 1/2 cups kefir &/or yogurt to good effect). The goal is a stiff batter.
2/3 cups butter or coconut oil
3/4 cup honey
1/4 cup rapadura (helps to rise better)
2 tsp cinnamon
2 tsp vanilla or almond extract
1/2 tsp salt
3 tsp baking soda
Directions:
1. Mix oatmeal and flour with milk, buttermilk, yogurt &/or kefit, cover and let set at room temp. for up to 12 hours.
2. Mix in cinnamon, vanilla (or almond), rapadura and salt.
3. Put honey & butter and/or coconut oil in a pan and wam just to melt and mix. Add to batter in 2 or 3 batches and mix in thoroughly after each addition. At the last addition, sprinke baking soda on the batter and mix in well.
4. Take 2 large baking sheets (jelly roll pans are the best to control the spread). Line with parchment paper.
5. divide the batter between the 2 baking sheets. Don’t spead too close to the end (unless you use a jelly roll pan).
6. Bake at 350 degrees for 15 minutes or until done. I switch the baking sheets halfway through baking (put the top pan on the bottom rack and the bottom pan on the top rack).
7. Take out of the oven and cool completely. It now looks like a large messy cake.
8. In manageable batches, process cake in a food processor until crumbly. Spread back on baking sheets and put in a warm oven to dry (12-24 hours). It doesn’t hurt to pull it out after about 12 hours to break it up and mix. Put back in the warm oven if not completely dry. Cool and store in a glass jar. Enjoy!
Tandoori Chicken (from Cook’s Illustrated)
December 28, 2008
Tandoori Chicken (from Cook’s Illustrated)
Don’t be put off by the spices. It is not “hot & spicy” at all, just full of flavor. Our 10 year old son just loves this receipe. We have all of the spices listed in our Store. Garam masala is a spice blend (a typical blend contains coriander, black pepper, cardamom, cinnamon, caraway, cloves, giner, and nutmeg). The fresh ginger and lime juice are a must!
Ingredients
|
2 T. |
Coconut oil |
|
6 |
Med. Cloves garlic, minced or pressed |
|
2 T. |
Grated fresh ginger |
|
1 T. |
Garam masala |
|
2 t. |
Ground cumin |
|
2 t. |
Chili powder |
|
1 cup |
Plain yogurt |
|
4 T. |
Lime juice |
|
2 t. |
Unprocessed sea salt |
|
3 lb. |
Cup up chicken w/ skin |
Directions
1. Heat oil & add garlic & ginger until fragrant, about 1 minute. Add garam masala, cumin & chili powder, continue to cook until fragrant, 30 to 60 seconds. Transfer half to a medium bowl; stir in yogurt & 2 T. lime juice. Set aside.
2. In large bowl, combine remaining garlic/spice mixture, remaining 2 T. lime juice & salt. Lightly score chicken skin and gently massage salt/spice mixture into chicken. Let stand at room temperature 30 minutes.
3. Pour yogurt mixture over chicken & toss to coat. Arrange scored side down & bake at
350 degrees until done (1-1 ½ hours). Or, if you are adventurous, put into 325 degree oven and cook until mostly done (instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs the thighs). Take out chicken and turn oven to broil & heat for 10 minutes. Flip chicken pieces over and broil until chicken is lightly charred in spots and instant read thermometer registers 165 degrees for breasts and 175 degrees for legs and thighs. Tranfer chicken to large plate, tent loosely with foil and let rest 5 minutes.
Classic Chicken and Dumplings
July 13, 2008
Once again I am plagerizing shamlessly from Cooks Illustrated. My only defense is that I am a rabid fan and highly recommend that you subscribe to their monthly, or join the on-line family. See www.cooksillustrated.com. To me, chicken and dumplings are classic comfort food. I plan on roasting a chicken the day before (and eating the best parts) and then using the leftovers to make the stew. Of course I have home-made chicken stock in the freezer to draw from. (No chicken stock in the freezer? I highly recommend using a BIG pot (or Nesco) and make yourself several quarts of the brown gold. Flavor aside (not said lightly), the nutritional benefits are outstanding. (Sales pitch – we sell chicken stock packages {necks, backs, etc.}). Don’t hesitate to call to talk about how to make stock.
Classic Chicken and Herbed Dumplings with Aromatic Vegetables
3/1997
A touch of heavy (please use raw – this is my addition, of course) cream gives the dish a more refined look and rich flavor, but for a weeknight dinner, you may want to omit it. If you are in a hurry, you may poach boneless chicken breasts in low-sodium canned stock, then pull the breast into large pieces, and skip step 1 below.
Serves 6 to 8
| Poached Chicken with Creamed Gravy and Aromatic Vegetables | |
| 1 | large roasting chicken , 6 to 7 pounds, butchered according to illustrations below |
| 1 | large onion cut into large chunks (unpeeled) |
| 2 | bay leaves |
| Table salt | |
| 3 | ribs celery , trimmed and cut into 1-by-1/2-inch pieces |
| 4 | carrots , peeled and cut into 1-by-1/2-inch pieces |
| 6 | boiling onions , peeled and halved |
| 4 | tablespoons unsalted butter softened, or chicken fat from the cooked chicken |
| 6 | tablespoons unbleached all-purpose flour |
| 1 | teaspoon dried thyme |
| 2 | tablespoons dry sherry or vermouth |
| 1/4 | cup heavy cream (optional) |
| 3/4 | cup frozen peas , thawed |
| 1/4 | cup minced fresh parsley leaves |
| Ground black pepper or ground white pepper | |
| Baking Powder Dumplings | |
| 2 | cups unbleached all-purpose flour |
| 1 | tablespoon baking powder |
| 3/4 | teaspoon table salt |
| 1/4 | cup minced fresh parsley leaves , chives (or scallion greens), dill, and tarragon |
| 3 | tablespoons unsalted butter |
| 1 | cup milk |
1. For the Chicken: Heat deep 11- or 12-inch skillet or Dutch oven over medium-high heat. Add hacked-up chicken back, neck, and wings, and onion chunks; sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. Increase heat to medium-high, add 6 cups hot water, chicken parts (legs, thighs, and breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes longer. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.
2. Meanwhile, bring 1/2-inch water to simmer in cleaned skillet fitted with steamer basket. Add vegetables; cover and steam until just tender, about 10 minutes. Remove and set aside.
3. For the Dumplings: Mix flour, baking powder, herbs, and salt in medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Following illustrations below, form dough into desired shape; set aside.
4. Heat butter or reserved chicken fat in cleaned skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables; return to simmer.
5. Lay formed dumplings on surface of chicken mixture; cover and simmer until dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in peas and parsley. Adjust seasonings, including generous amounts of salt and pepper. Ladle portion of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
STEP BY STEP: Cutting a Whole Chicken
 1. With a sharp chef’s knife, cut through the skin around the leg where it attaches to the breast. |
 2. Using both hands, pop each leg out of its socket. |
 3. Use your chef’s knife to cut through the flesh and skin to detach each leg from the body. |
 4. A line of fat separates the thigh and drumstick. Cut through the joint at this point. |
 5. Using poultry sheers, cut down the ribs between the back and the breast to totally separate the back and wings from the breast. |
 6. Place a chef’s knife directly on the breast bone, then apply pressure to cut through the bone and separate the breasts. |
STEP BY STEP: Dumplings
 For flat noodle-like dumplings, roll dough to 1/8-inch and cut them into about 2-by-1/2-inch strips. |
 For biscuit-like dumplings, roll dough to 1/2-inch thick. Use a 2-inch biscuit cutter or a round drinking glass top to cut dough rounds. |
 For round puffy dumplings, divide dough into 18 pieces. Roll each piece of dough into a rough round. |
Spring Tonic Nettle Soup
May 7, 2008
Nettle
Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top four inches of the plant. In the kitchen use tongs or a large fork to pick them up. You may want to remove the thick stems from the nettle tops before cooking. Always cook nettles until they’re soggy or completely wilted before eating; a quick saute’ is not sufficient to deactivate the sting. If you’re making nettle tea with fresh nettles, be sure to strain the nettles out, and don’t eat the leaves unless they’ve been thoroughly cooked.
2 leeks, cut into rounds (or onion or scallion in a pinch)
3 Tablespoons butter
1/4 pound stinging nettle tops (available wild – we have pick your own on the farm)
1 bouquet garni
1 quart chickens stock (because this soup is subtle, real home make stock is best)
2 eggs yolks
1/2 cup creme fraiche (we have freeze dried packets to make your own)
salt and pepper to taste
nutmet to taste
1. Saute the leeks in the butter. Add the stock and bring to a boil.
2. Add the nettles (being careful not to touch them with your bare hands!!), and bouquet garni.
3. Cover, bring to a boil, and simmer until the nettles are very soft.
4. Meanwhile, in a bowl, whisk together the egg yolks and creme fraiche.
5. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper.
6. Take a ladleful of soup and stir it into the egg mixture.
7. Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again).
8. Grate some fresh nutmet into the soup, taste and add more salt as necessary to make it savory and delicious.
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