Showing posts with label bone broth. Show all posts
Showing posts with label bone broth. Show all posts

12.06.2012

My Favorite Kale


I don't like to have to work to chew my kale. Anybody with me?

This recipe makes the most of kale's robust flavor, and adding nutritious ingredients like butter and chicken broth helps to unlock all the nutrients that kale has to offer. And you cook it until it's good and tender, so you can chew it, not chew it.

This recipe's true merit? My husband eats it. And likes it. And that makes me a happy wife.

My Favorite Kale

 

Ingredients:
1 bunch of kale (8-10 large leaves)
2 T. butter, coconut oil, bacon grease, lard, or chicken fat
1-2 cloves garlic, sliced
1/2 an onion, diced (optional)
1/4 t. salt
pepper to taste
a pinch of nutmeg (freshly grated is the best!)
1/4 c. chicken broth

Directions:
  1. Wash the kale and pull leaves off of stems. Discard the steps. Chop the leaves coursely.
  2. Heat an iron or stainless steel skillet over medium heat. Melt the fat in the pan.
  3. Add the kale and optional onion to the pan and cook, stirring, until kale is wilted. 
  4. Add sliced garlic, salt, pepper, and nutmeg, and stir to incorporate.
  5. Add chicken broth, bring to a boil, reduce heat to low, and cover.
  6. Cook, covered, stirring occasionally, until the kale is tender (taste it to make sure it's tender enough.)
  7. If you want it to be a little more browned, cook an additional couple of minutes with the lid off. (My husband likes it a little crispy.)
Enjoy! This kale is great underneath a couple fried eggs, or as a side dish with roast chicken or meatloaf.

How do you like your kale?

This is part of Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Farm Girl Blog Fest, Monday Mania

Like what you just read? Subscribe so you don't miss a thing! 

9.26.2012

Two Dinners in One: Tex-Mex Stuffed Zucchini and "Hamburger Helper"


I love it when you get two meals out of little effort. This stuffed zucchini recipe leaves you with extra filling to eat in whatever manner your taste buds desire. We mixed it with brown rice pasta and called it "Hamburger Helper," but you could also eat it over rice, put it in a quesadilla, or use it as a crepe filling.

The stuffed zucchini was just enough for our family of one hungry dad, one nursing mom, and one almost three year old with a good appetite. Double it for a larger family or for company. The leftover filling was enough to feed us dinner the next day with about 2/3 pound pasta.

Bonus: This is a great way to use up overgrown zucchini!

9.07.2012

Recipes by the Soup Goddess: Minestrone

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!




This is the second soup in this series, Recipes by the Soup Goddess. The Soup Goddess is my mom, and she's not really a goddess, but she is a pretty gifted woman. And one of her gifts is making soup.

When I think about this soup, I remember a time during the first year I was off of meal plan at college and cooking for myself. My mom came for a visit and brought with her a gallon sized freezer bag full of this soup, complete with a little baggie of grated Parmesan. I don't remember much of what I ate that year, but I had virtually no cooking experience and that soup was a bright spot in a dark culinary period.

This is a great soup to make in late summer or early fall, when vegetables like green beans and zucchini can still be found in your garden or at your farmer's market. 

8.16.2012

French Onion Quesadillas

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

French Onion Quesadilla on a Sourdough Tortilla
 
I'm sometimes skeptical when I come across a dish that is posing as something else. You know what I'm talking about: "Taco Pizza." "BLT Salad." "Baked Potato Soup." "Pot Pie Chicken Salad." I usually say that I'd rather just eat the food that it's trying to be. But these quesadillas are a blessed exception to that rule. Clearly, they are not authentic in any way. But man are they good. And they make a stinkin' easy lunch.

8.13.2012

7 Unexpected Uses for the Humble Ice Cube Tray

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Freshly Squeezed Orange Juice for a Strawberry Orange Julius

These babies are not just for ice anymore, folks. 

I love when a simple, inexpensive tool has so many uses.  Take the humble ice cube tray: it can help you preserve the harvest, prevent food waste, save you time, boost your family's nutrition, and make your tastebuds do a little happy dance!

Here are 7 unexpected ways you can put those ice cube trays to work in your real food kitchen:

8.10.2012

Chicken and White Bean Enchiladas

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Mmmm...cheesy goodness...

I love when I can throw a meal into the oven and do the dishes or feed the baby while it bakes. This meal comes together relatively quickly (though it does dirty two pots and a casserole, but it's worth it!) and would be a great thing to prep ahead of time for company.  The spiciness can be adjusted to your liking; we used two jalapenos this time but I think I'd prefer it with just one.

Another reason I like to make this recipe is this: I sometimes buy stewing hens for cheap (this last one cost me $3 from a local farm), which are great for making soup or broth, but the meat tends to be a little dry. Somehow, when you cover it with cheese and sour cream, it doesn't matter so much. :)

Chicken and White Bean Enchiladas

Filling ingredients:
1 T. coconut oil
1/2 c. chopped onion
2 cloves of garlic, minced or pressed
1 (4 oz.) can diced mild green chiles
1 1/2 c. cooked white beans, such as cannellini or great northern (or one can, if you're in a pinch)
1 1/2 c. cooked, shredded chicken (I made broth with a stewing hen and saved the meat)
2/3 c. chicken broth
1-2 t. cumin
unrefined sea salt and pepper to taste

Sauce ingredients:
1 T. butter
1/2 c. chopped onion
2 T. flour (I use all-purpose, I'm sure sprouted would be a good alternative)
1 c. chicken broth
1 (4 oz.) can diced mild green chiles
1-2 chopped jalapenos (I wear a glove when I chop hot peppers. They burn!)
unrefined sea salt to taste

Other ingredients:
1/2 c. sour cream (I like Daisy Brand - no additives!)
1 c. shredded cheese (I used colby jack)
8-10 corn tortillas (We like Milagro brand, which are traditionally prepared in lime. Sprouted corn would also be a good option.) 
Chopped cilantro for garnish
Sour cream for serving

Directions:
1. Preheat the oven to 350 degrees F. 

2. Make the filling. Saute onion in oil until almost tender. Add garlic and saute one minute more. Add chiles, beans, broth, cumin, and salt and pepper. Stir, cover, and cook on low fifteen minutes while you prepare the sauce. Add chicken and cook long enough to heat through. Taste and adjust seasonings.

3. Make the sauce. Cook onion in butter and until tender. Add flour and cook, stirring, one minute. Whisk in the broth and bring to a boil, stirring and cooking until it thickens. Add chiles, jalapeno, and salt, and cook a 2-3 minutes. Remove from heat and stir in 1/2 c. sour cream.

4. Assemble the enchiladas. Spread a thin layer of sauce on the bottom of a 9x13 pan. Fill tortillas with about 1/3 c. of the filling. Roll them and place them seam side down in the baking dish. Repeat until you run out of filling. Pour and spread the sauce over the enchiladas, and top with the grated cheese.

5. Bake them for 25-30 minutes or until the cheese is melted and slightly browned.

6. Serve, garnished with chopped cilantro and sour cream.


Try this recipe and let me know what you think in the comments!

 This is part of the following carnivals: Foodie Friday, Fight Back Friday, Friday Favorites, Inspire Me Friday, Eat, Make, Grow

7.27.2012

Recipes by the Soup Goddess: Tomato Soup

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!



This is the first recipe in my new series, Recipes by the Soup Goddess! This tomato soup is like nothing you've ever tasted, especially if you grew up on Campbell's. Seasoned with loads of fresh basil and chock full of nutrients, it's totally worth the effort of peeling and seeding fresh tomatoes from your garden. 

We like to serve it with pesto grilled cheese sandwiches, made with homemade pesto that we froze last summer in ice cube trays.

The makings of a great grilled cheese: sprouted bread, fancy cheese, and a cube of pesto from the freezer.

It makes a big Dutch oven full: enough to eat, share, and have leftovers! (We like to freeze the leftovers for a summery treat in the dead of winter.)

Tips for Success from the Soup Goddess

1. Fresh basil is key. Don't be shy!
2. Blend to the thickness you like. She likes hers a bit chunky.
3. Freshly grated Parmesan sprinkled on top is The Upgrade. (She always has an Upgrade.) She likes to grate hers on a microplane.
4. As always, remember this Soup Goddess secret: "Taste, sprinkle, taste, sprinkle, taste."
The cheese oozing out the bottom is Dill Havarti.

Best-Ever Tomato Soup  

Original Recipe by Sara Moulton, amended and upgraded by Linda Leeman

Ingredients:
  • 4 T. butter
  • a splash of olive oil
  • 2-3 cloves garlic
  • 1 onion (medium or large), diced
  • 3 carrots, finely diced
  • ¼ c. flour (I've used all-purpose, but I bet sprouted would work well)
  • sea salt and freshly ground pepper to taste
  • 6 lbs fresh tomatoes, peeled, seeded, and chopped (details below)
  • 2 (28 oz.) cans pureed tomatoes, or more fresh tomatoes
  • 1 small can of tomato paste
  • 4 c. homemade chicken broth
  • 4 t. fresh thyme leaves (or 1-2 t. dry)
  • 2 T. fresh basil, chopped
  • 2 c. light cream or whole milk
  • freshly grated Parmesan, for garnish
Directions:
1. To peel and seed the tomatoes, fill a large pot halfway full with water. Bring it to a boil, and carefully place the tomatoes in the pot. Remove from the water with a slotted spoon after less than a minute, or when you see some of the skins starting to break or wrinkle. Drain in a colander, and let cool. Slip the skins off, cut off the stem end with a serrated knife. Slice in half and remove the seeds, either by squeezing or scoping them out with your finger. Chop coarsely.
2. Melt the butter and olive oil in a Dutch oven or other large pot. Add the onion and carrot and cook over medium heat until almost tender. Add the garlic and continue cooking a few more minutes.   
3. Add the flour and cook, stirring, 1-2 minutes. Do not allow to brown. 
4. Add seeded and peeled tomatoes, canned tomatoes (if using), tomato paste, chicken broth, and salt and pepper to taste. 
5. Simmer, stirring every few minutes, for 30 minutes or longer (the longer it simmers the better it tastes). Halfway through simmering, add the fresh thyme. Toward the end of simmering, add the fresh basil. Taste and adjust the seasonings.
6.  Puree the soup (preferably with an immersion blender to avoid extra dishes and potentially squirting soup all over the kitchen!). The Soup Goddess prefers hers a little bit chunky.
7. Add the cream or milk and heat on low for a few minutes, tasting to adjust the seasonings one last time.
8. Serve with a sprinkle of freshly grated Parmesan and a grilled cheese sandwich.

A Few Notes

The last time I made this,  I used tomatoes I had frozen whole last summer. Did you know you could do that? When they thaw, the skins slip right off and you can cut and seed them as normal. It actually saves a step - you don't have to boil them first.

(My next contribution to Modern Alternative Kitchen is a post on Lazy Freezing Techniques like this one! Be sure to subscribe over there so you don't miss out!)


Tomatoes frozen whole with skins. Who knew!?
I also made use of my crock pot last time I made this. We were having some friends over for lunch after church on Sunday, so I went as far as step 4 above the night before, on the stovetop. Then I plopped the contents of the pot into my crock pot insert and stuck it in the fridge. In the morning before church, I turned it on high and it simmered for about three hours. When we got home I added the fresh basil and cream, pureed it, and seasoned to taste. It may have been my best batch ever!

Does it get any better than this?
 

7.25.2012

Recipes by the Soup Goddess: A New Series

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!


Best Ever Tomato Soup with Pesto Grilled Cheese
Summer seems a strange time to start a series about soup. But it's also the time when gardens start to overflow with fresh vegetables. One of the best ways I know of to use up fresh vegetables is to turn them into soup. And I happen to know a soup expert.

This is my mom, Linda.

Isn't she a good lookin' Grandma?

Her friends call her the Soup Goddess.

I'm not sure when it started. She has always been a good cook, but in the last ten years or so she has been perfecting the art of soup. Cream of Asparagus, Minestrone, Tomato, Ham and Potato, Split Pea, French Onion, Beef Barley, Chicken Corn Chowder, Broccoli Cheese, Turkey Dumpling, Wild Mushroom, Chicken with Wild Rice, Butternut Squash with Brie...are you getting hungry yet?

Momma's Minestrone

How many times have you been to a restaurant, ordered the soup, and thought, "Well, that was disappointing"? Or do you go through the effort of making soup from scratch at home and then think that it was just okay?

Butternut Squash Soup with Brie

Let the Soup Goddess teach you how to make soup. I'll be sharing her recipes here at Plus Other Good Stuff, as well as her secrets for how to achieve the tastiest soup!

We'll start with some summery recipes like Tomato Soup and Minestrone, and as fall approaches you better believe we're bustin' out the brie for the best squash soup ever! Yeah, get excited! 

Are you ready to learn how to make delicious, nutritious, satisfying, family-pleasing soups?

7.15.2011

Tuscan Style Potato Soup


I like soup any time of the year. Especially when I can use locally grown produce from our CSA. This soup is the perfect comfort food, and is full of healthy fats. Our toddler loves it. But he pretty much loves any soup. He must have a thing for bone broth, which is a key ingredient in all the soups I make. (And it's no wonder! Broth is an excellent food for babies and toddlers!)

So on to the recipe. Eat it up and don't feel one bit guilty about the butter and cream and cheese and bacon. Your body needs saturated fat!

Tuscan Style Potato Soup

Ingredients:
4 T. butter
5 mini onions (bulbs and tops) or one large onion
3 cloves garlic
1 t. salt
freshly ground pepper to taste
1 lb. potatoes, cubed (peeled or not, according to preference)
4 c. chicken broth
1/4-1/2 lb. nitrate-free bacon, cooked and crumbled
1/2 c. whole milk
1/2 c. sour cream (additive-free) or plain yogurt
1 c. grated sharp cheddar
a fistful of fresh parsley, chopped
(optional: a few leaves of kale or swiss chard)

Method:
Melt butter in a large pot over medium heat. Add chopped onions with salt and pepper and cook for a few minutes, until beginning to soften. Add minced garlic and cook a couple minutes longer. Add potatoes and broth. Bring to a boil, then lower heat to a simmer and cook until potatoes are tender. Puree all but one cup or so of the mixture in the pot.*

Add the remaining ingredients and stir to combine over low heat. Taste and adjust seasonings as needed.

If desired, you can add a few leaves of kale or swiss chard to this soup. Chop and add after pureeing the potato mixture, along with the other ingredients. Cook about 10 minutes or until tender. If you want to retain the probiotic qualities of the sour cream or yogurt, add that at the very end.

*A note on pureeing the soup:
The easiest way to do this is with an immersion blender, apparently. Simply set aside one cup of the potato mixture, puree the rest, and add the cup back in. If you do not have an immersion blender (I'm with you), puree in batches in a regular blender, putting the blended soup into another bowl as you go. Leave a cup of the potato mixture un-pureed in the pot, and then pour the pureed soup back in. And then wash the mound of dishes you just created, and tell your husband you want an immersion blender for your birthday, which is coming up in three days. ;)