Simple Bone Broth

One of the core “ingredients” to most of the recipes for promoting healing include bone broth. Unfortunately most of the broths in the stores have sugar or other flavorings which can hinder our progress. Making broth is rather simple and something we can make in batches to freeze for later use. I make broth out of any type of bones – we save the carcasses from turkey, chicken and any beef we eat. I freeze the bones until I am ready to make a big batch and follow the following process:

Simple Bone Broth

Simple Bone Broth

  • Servings: varies
  • Difficulty: easy
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Simple Bone Broth


Ingredients

  • Bones – roasted – (if not see below)
  • Filtered or distilled water
  • 1 -2 tsp. Salt
  • 1 Bunch of Celery – diced
  • 1 small Onion – diced
  • 4-6 cloves of Garlic – minced
  • Oil – Butter – Ghee (choice) for sauteing
  • Parsley (Optional garnish)

Directions

  1. Pre-heat oven to 375
  2. Roast uncooked bones for about 30 minutes (if bones are already roasted such as leftovers from a whole chicken previously baked/roasted)
  3. Add bones to large pot or slow cooker and add water until bones are completely covered – then add about 50% more water
  4. If using a pot on the stove bring to a boil , then turn down on a low simmer and simmer for 12-24 hours
  5. If using a slow cooker turn on high for 2-3 hours then on low for 24 hours (can also leave on low the entire time)
  6. After the broth is made I then saute the veggies & garlic in a large stock pot
  7. When the veggies are almost done I strain the broth into this pot with the veggies and cook on low for 6-12 hours
  8. After this round of “cooking” I will either strain out the veggies and add them to a “stir-fry” and save the broth for later recipes or a mixture of straining out some of the broth for later use and some broth with the veggies for later.

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Ch-ch-chili, celeriac style

Cold weather necessitates making some hearty, warming chili!!! We have been loving the celeraic so much I thought I would attempt a different twist – well according to the kiddos it turned out to be SENSATIONAL!!! (I have to agree with them 🙂

Hearty, satisfying heart warming chili!

Ch-ch-chili, Celeraic Style

  • Servings: 3-4
  • Difficulty: easy
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Hearty, satisfying heart warming chili!


Ingredients

  • 1 lb ground meat(I used grass-fed beef)
  • 1 medium Celeriac (chopped/cubed)
  • 3 stalks of Celery
  • 1 large can of Chilis
  • 1/2 c. chopped Onion
  • 1 tsp. Paprika
  • 3 cloves Garlic, mashed and diced
  • 1 tsp. Salt
  • 1 tsp. Chili Powder
  • 1 tsp. Cayenne Powder
  • 1 TB Butter or olive oil
  • 4 C. Water
  • 1 C. Beef Broth

Directions

  1. Peel and chop Celeriac – saute in butter(or oil) in large pot while preparing the rest of veggies.
  2. Rinse and chop Celery, dice up onion – add to the Celeriac, saute for about 3-4 more minutes
  3. Peel and mash, dice Garlic. Empty veggie contents into a bowl and set aside while preparing the meat. Add Garlic, spices and salt with Meat to the pot and cook until the meat is done.
  4. Add veggies back to the pot with the meat. Stir well then add water and broth – cook for approx 90 minutes. Then ENJOY!
  5. TIPS: This can be made with a variety of ground meat.

Celeriac Surprise Soup

We really enjoyed the Celeriac Creamy (or Not) soup that I made last week and decided to try our hand at another celeriac combination! So, I looked in our refrigerator to see what I could throw together and thus I present:

 Tasty combination of cerleriac, leeks, asparagus and mushrooms

Celeriac Surprise Soup

  • Servings: 4-6
  • Difficulty: easy
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Tasty combination of celeriac, leeks, asparagus and mushrooms.


Ingredients

  • 1 Celeriac Root
  • 10-12 stalks of Asparagus
  • 1 small Leek
  • 5 ounces Shiitake Mushrooms
  • 1 tsp salt (I use Himalayan or Real Salt)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 1 TB of Olive Oil
  • 6 cups Water
  • Optional: 1-2 cups homemade beef or chicken broth (I used some beef broth, a little over a cup)
  • Optional garnishes: Spoonful of Chilled Coconut Milk, Roasted Pumpkin Seeds, Parsley or other Herbs

Directions

  1. Rinse, peel and chop Celeriac
  2. Melt oils, on medium heat, in large stock pot and add Celeriac
  3. While Celeriac is sauteing rinse and chop Leek, Asparagus and mushrooms.  Occasionally stirring Celeriac.
  4. Add Leeks, Asparagus and Mushrooms.  Saute and stir about 3-4 minutes.
  5. Add water and bring to a boil. Then cover and turn down to a low boil/simmer for about 2 hours
  6. After almost two hours add optional broth and simmer another 10 minutes
  7. Garnish with spoonful of coconut milk, parsley, pumpkin seeds or other favorite garnishes!
  8. TIPS – I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.

Creamy or… Not??

This week I got my AzureStandard order which included celeriac.  This is the first time I have ever had this vegetable and wasn’t quite sure what to do with it.  My search on pinterest led me to this recipe at JamieOliver.com. I tweaked and made some modifications because, well… I like to do things my way LOL!

The result was a soup with so much flavor I am not sure how to describe it other than I couldn’t stop eating the first bowl when I went to take pictures!  The original recipe calls for blending the soup to make a creamy soup, which I tried(it was fabulous) but it looks sooooo delicious as is that I just had to taste it – well its just as amazing.  It’s a toss up and can really go either way!  So here goes:

creamy-or-not-celeriac-post

Robust Creamy(or not) Celeriac Soup

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 -2 Stalks of Celery (chopped)
  • 1 large onion (chopped)
  • 1 Celeriac Root (chopped)
  • 2 Cups of Apples (chopped)
  • 3-4 Cups of ‘soup stock’  I used beef
  • 2 TB of oil (I used organic grass-fed butter, can use olive oil or coconut oil or oil of choice)
  • 1 tsp Fresh Rosemary chopped
  • 1 tsp Dried Thyme (crushed)
  • 1/2 tsp Homemade Poultry seasoning blend (sage, rosemary, thyme and marjoram)
  • Parsley – garnish

Directions

  1. Rinse and chop Celery
  2. Peel and chop Onions and Celeriac
  3. Heat up oil in stock pot and add Celeriac, stir for 3-4
  4. Then add Onions, Celery, Apples and Herbs – stir another 2-3 minutes
  5. Add soup stock, bring to a boil then reduce to a simmer for about 30 minutes
  6. At this point the soup is ready!  You serve it with some parsley OR go to next step to make it ‘creamy’
  7. Fill blender about half way with the soup, make sure lid is secure and turn blender on low speed until it reaches your desired consistency.  Pour in bowl and repeat with remaining soup as needed. Garnish this ‘creamy’ soup with parsley or other fresh herbs and ENJOY!!!
  8. As for salt – I did NOT add any salt to this soup, I am not sure if my stock had salt or not but the soup was VERY flavorful and did not need any.  This is my very first time using celeriac so not sure about the saltiness of it??  Anyway… You may need to add salt

Interesting how this totally fits today’s daily prompt “OR

Fantastic Kale & Veggie Soup

For some reason I have been craving soup lately and the one I made today was absolutely delicious!  SO here is my attempt to post a “real” recipe.  Hope you enjoy!

Fabulous Fall Kale Soup - The Functional Perspective

Fantastic Fall Kale & Veggie Soup

  • Servings: 4-6
  • Difficulty: easy
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A flavorful comforting soup for those brisk fall days.


Ingredients

  • 1 bunch of Celery
  • 1-1 ½ lbs Carrots
  • 2 – 3 Zucchini
  • ¼ cup chopped fresh Kale
  • 1 tsp salt (I use Himilayan or Real Salt)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 1 TB of Olive Oil (Optional)
  • Parsley (Optional garnish)
  • Roasted Pumpkin Seeds (Optional garnish)
  • approx 3 qts. of water (May also use beef or chicken broth as well as a mixture of water and broth)

Directions

  1. Rinse and chop Celery
  2. Rinse and chop zucchini (optional to peel first)
  3. Peel and chop Carrots
  4. Melt Butter or Oil in stock pot, add in celery. Lightly saute until celery begins to turn soft, the color will begin to appear translucent. The celery does not need to be completely translucent, just when it starts to turn.
  5. Add chopped Zucchini and lightly saute
  6. Add Carrots, Salt and water
  7. Bring to a boil then turn down to a simmer or very low boil for approximately 2 hours.
  8. If using the Olive Oil, add at this time, and stir
  9. Add Kale and simmer approximately 10 min.
  10. Garnish with parsley, pumpkin seeds or other favorite garnishes!
  11. TIPS – I will chop the celery first and get it sauteing while prepping the remaining ingredients. As I chop the zucchini I add it to the celery. IF it looks as though the celery is getting done too quickly I will turn off the pan and just add the remaining ingredients.
  12. I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.