The sky’s the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn’t get baked, bits of broccoli or red pepper from a party tray, zucchini that’s gone soft, wilty herbs that might be thrown out anyway… Anything is fair game. And delicious! [by Lindsey Dietz]
Fish stock doesn’t usually make a person’s top ten “I need to try this!” list. It certainly didn’t make mine! But “unfortunately”, I’m a reader, and when I read about the health benefits of fish stock, I had to give credit where credit is due. All meat stocks are healthy for you, but fish stock is in a class all by itself. [by Paula Miller]
This happy accident came to be when I was trying to use up a few extra root vegetables. It’s not a stew. It’s sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. [by Lindsey Dietz]
My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I’m sharing with you today — creamy, delicate, and full of fresh spring flavors. [by Kresha Faber]
Canned and packaged foods tend to be chock-full of preservatives, unhealthy fats, and other additives — not to mention, they are usually expensive.
But oh, the convenience! When my family and I started moving into eating GNOWFGLINS, I missed the ability to grab a packaged mix and pull together a quick meal. Not any more! Today, since it’s January and the doldrums of winter have just begun to set in, I thought some nourishing comfort food from my book, The DIY Pantry, might be just the ticket. In our house, this chicken noodle soup and cornbread often grace our lunch table. [by Kresha Faber]
What about keeping up the routine of making stock constantly, so it is always available? You know how that goes. Fill the pot with bones and water and vinegar. Simmer, strain, store, use. Wash the pot and start all over again. Practically daily. It could be simpler. It could be easier. Let me introduce you to perpetual stock. With perpetual stock, you hardly feel like you’re working at all. With perpetual stock, the stockpot is always on, always ready. You don’t have to store the stock, you don’t have to wash the pot daily, you’re not always messing with it. Here’s how.
We’re down to the last of our yearly grass-fed beef. All the ground beef is gone — long gone — so I’m finding ways to cook the odds and ends in the freezer: stew meat, tri-tip, some gorgeous grass-fed steaks, and various roasts. Necessity is the mother of invention, they say, and I would agree. I’ve had a fun time learning and getting better at cooking grass-fed meat. In this post, I share the warming and flavorful beef and cabbage soup we enjoyed last night.
Did you tuck a turkey carcass into the freezer after Thanksgiving? Time to get it out! Today, Roxanne from The Holistic Mama shares her easy crock pot (or stockpot) broth method. Plus, she’ll totally win you over to the health benefits of making homemade broth and stock. My method for stock, taught on video in Fundamentals eCourse, differs only slightly, and mainly in how I flavor my stock with ginger.
Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.