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Tag: Bone Broth

Golden Split Pea Soup

Golden Split Pea Soup

Golden Split Pea Soup

 

1 lb. Yellow Split Peas

1 lb. Sweet Italian Sausage

2 T. XVOO

2 C. Diced Leeks

4 C. Diced Celery

4 C. Diced Carrots

3 C. Diced Sweet Potato

6 Garlic Gloves, Finely Minced

3 tsp. Coarse Sea Salt

2 tsp. Freshly Ground Black Pepper

8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth

Homemade Croutons, Crème Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup

 

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.  Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid halfway on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

 

10 ounces mature spinach (about 1 bunch), trimmed

3 6×4-inch pieces dried kombu

6 cups homemade or store-bought low-sodium chicken bone broth

1 cup bonito flakes

2 T. mirin

2 T. soy sauce

Kosher salt

2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise

1 medium carrot, peeled, cut into 2-inch matchsticks

4 ounces shiitake mushrooms, stemmed, thinly sliced

Toasted sesame seeds (for serving)

 

Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in batches if necessary). Transfer to a colander and let cool. Squeeze spinach to remove excess water, then coarsely chop; set aside. Bring kombu and stock to a simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain kombu mixture through a fine-mesh sieve into a large bowl. Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. Cook until chicken is cooked through and mushrooms and carrots are just tender, 4–6 minutes. Divide spinach among bowls and ladle in soup. Sprinkle sesame seeds over.

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

2 C. toasted buckwheat groats

1 T. Apple Cider Vinegar

4 C. water (or Bone Broth)

Sea salt a pinch

2 T. grass-fed butter

1 onion large

8-10 chestnut mushrooms

pepper to taste

2-3 sprigs flat leaf parsley leaves only

1 egg per person

 

To prep the buckwheat groats, place them in a large bowl with 2V2 C. of filtered water and the apple cider vinegar. Cover the bowl and let it sit at room temperature for 8 to 12 hours (or overnight), then drain and rinse well. Transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelizing process. Fry them slowly, stirring occasionally and not letting them burn. Once your onions look wilted and darker in color, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste. Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavors to meld, taste for seasoning. In a separate frying pan, fry the eggs and top each portion with an egg.

 

Yield: 4 servings

Calories: 276

Fat: 13g

Fiber: 4g

Bone Broth French Onion Soup

Bone Broth French Onion Soup

Bone Broth French Onion Soup

½ cup grass-fed butter

5 large sweet yellow onions

2 quarts beef bone broth*

1 tablespoon chopped fresh thyme (or 1 tsp dried)

1 teaspoon sea salt (or to taste)

1 teaspoon black pepper

6 ounces Extra Sharp Cheddar (like Kerrygold Dubliner), Parmesan, and/or Gruyere cheese*

 

Slice the onions into thick rings. Melt the butter in an 8-quart stock pot or Dutch oven over medium heat. Add the onions and cook, stirring regularly, until translucent– about 7 – 8 minutes. Do NOT brown the onions. If they start to sizzle, turn the heat down and keep cooking over low. Cook time here will depend on how thick you have sliced your onions. Add the beef bone broth, thyme, salt, and pepper. Turn the heat down to low and simmer uncovered about 45 minutes, stirring occasionally. The broth will thicken, and the onions will become incredibly soft and sweet. Preheat the broiler. Slice the cheese thin. Place 4 ramekins or oven-proof soup bowls onto a cookie sheet and fill each with soup. Top with plenty of sliced, sharp cheese. Broil until the cheese is bubbly and starting to brown on top, about 1 ½ – 2 minutes. Watch this carefully, as broilers vary, and the cheese can burn quickly. Serve hot with a nice green salad.

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

2 eggs, beaten

1 T. cornstarch

2 T. cold water

1 carton of Kettle & Fire Bone Broth

1 stem green onion, chopped

Salt to taste

Sesame oil to taste

 

In a small saucepan, bring beef bone broth to a boil. In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside. Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.

BEEF BONE BROTH

BEEF BONE BROTH

BEEF BONE BROTH

4-5 pounds grass-fed beef bones, preferably marrow, joints, and knuckle bones

1 beef or pig’s foot

3 pounds meaty bones such as oxtail, shank, or short ribs

¼ – 1/2 C. apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

2 ribs organic celery, including leafy part, roughly chopped

1 onion, cut into large chunks

2 dried bay leaves

1-2 whole cloves

1 T. peppercorns

 

Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you are cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step.  Add the carrots, celery-, onion, bay leaves, cloves, and peppercorns and reduce the heat to low and cover the pot. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 12 hours or up to 24, adding water as needed to ensure the bones are always covered with water. (You will likely have to add water during the cooking process.)  When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the beef for another recipe. Pour the broth through a fine mesh strainer and discard the solids.  Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

 

1 whole egg

1 T. apple cider vinegar

2 egg yolks

1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)

3 T. bone broth (neutral or lightly flavored)

1 tsp. sea salt or Himalayan salt

2 C. extra-virgin olive oil

Optional spices for flavor and balance of tastes:

1 tsp. thyme

1 tsp. basil

1 tsp. black pepper

2 large cloves garlic

 

Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in.  Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

 

2 T. coconut oil, ghee, or butter

2 tsp. turmeric

2 tsp. black pepper

3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)

1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)

2 tsp. sea salt

Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini

 

Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body.  Add more sea salt and pepper, if needed.  Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

 

4 medium carrots

1 zucchini

1 yellow summer squash

1 C. mirin

1/4 C. extra-virgin olive oil

1/4 C. bone broth or stock

1 tsp. sea salt

2 tsp. dill weed (or 1 1/2 T. fresh)

1 tsp. oregano

 

Preheat oven to 350° F. You can cut these vegetables however you want: If you’re in a hurry and not concerned about presentation, you can rough cut them into chunks. You can avoid chopping altogether by using one of the slicing attachments on your food processor and slice them into half-moons or rounds (a fast and easy kitchen trick). You can amp up the presentation for a fancy dinner by julienning them (again, your food processor may have an attachment for this— bonus!). Make flat strips (that is, long, thin slices) in your food processor or with a mandolin. As one more creative alternative, you could make thin spaghetti-like spirals with a spiralizer.  Put all ingredients into an uncovered casserole dish and mix well. Bake for 20 minutes (if you’re doing long, thin slices or spirals, cook for 10-15 minutes). The vegetables are done when they’re slightly soft when pierced with a fork. Save the excess liquid for another recipe.

CHICKEN BONE BROTH

CHICKEN BONE BROTH

CHICKEN BONE BROTH

 

Yield: Varies depending on pot size; these ingredients are sufficient for 1 gallon of broth

 

3 or more pounds raw chicken bones/carcasses (from 3-4 chickens)

6-8 chicken feet or 1 pig’s foot

1 whole chicken and 4 -6 additional legs, thighs, or wings

1/4-1/2 C. apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

3-4 ribs organic celery7, including leafy part, roughly chopped

1 onion, cut into large chunks

1 tomato, cut into wedges (optional)

1-2 whole cloves

2 tsp. peppercorns

1 bunch parsley

 

Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you’re cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery, onion, tomato (if using), cloves, and peppercorns and reduce the heat to low. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 4 hours or up to 6, adding water as needed to ensure the bones are always covered with water and adding the parsley in the last hour. (You will have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the chicken for another recipe. Pour the broth through a fine mesh strainer and discard the solids.  Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very’ gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

French Onion Beef Bone Broth

French Onion Beef Bone Broth

4 C. (1 quart) Beef Bone Broth

1 small clove garlic, smashed

About 1 C. Roasted Sweet Onions

1/4 tsp. herbs de Provence

1 peppercorn

Celtic or pink Himalayan salt

 

Heat the broth in a saucepan over medium heat. Add the garlic, onions, herbs, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the garlic and peppercorn. Season with salt.

Thanksgiving Bone Broth

Thanksgiving Bone Broth

Thanksgiving Bone Broth

 

4 C. (1 quart) Turkey Bone Broth

2 ribs celery, diced

1 carrot, diced

1 small clove garlic, crushed

1/4-1/2 tsp. ground sage or Bell’s Seasoning (see Note)

1 clove

Celtic or pink Himalayan salt

Ground black pepper

 

Heat the broth in a saucepan over medium heat. Add the celery, carrot, garlic, sage or Bell’s Seasoning, and clove. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, or just until the carrots and celery are tender. Remove and discard the garlic and clove. Season with salt and pepper and serve.  NOTE:  Bell’s Seasoning is a salt-free blend of herbs and spices containing rosemary, oregano, sage, ginger, and marjoram.

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

 

1 bay leaf

4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)

1 T. butter, ghee, or coconut oil

1/2 C. bone broth (flavored or neutral, or stock)

2 cloves garlic, minced or pressed

1 T. dried oregano

2 tsp. dried thyme

2 tsp. dried basil

1 tsp. black pepper

1 tsp. sea salt

 

Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step.  Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.

Balanced & Bright Jasmine Rice with  Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with  Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with  Seasonal Vegetables, Golden Raisins, and Pistachios

 

1 C. uncooked jasmine rice

2 C. bone broth or stock of your choice

 

Dressing ingredients:

1 small shallot

1 clove garlic

2 T. flat-leaf parsley

2 T. red balsamic vinegar

2 tsp. fresh oregano

2 tsp. basil

1/3 C. extra-virgin olive oil

1 tsp. sea salt

1 tsp. black pepper

 

Salad ingredients:

2 C. bite-size pieces of assorted seasonal vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)

3/4 C. hand-torn seasonal mixed leafy greens, sprouts, and herbs

1/3 C. chopped red, yellow, or white onion or green onions

1/4 C. toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)

1/4 C. dried currants

 

Start the day before if you want to soak the rice.  Cook rice per the package directions using bone broth in place of water (1 C. of rice to 2 C. of bone broth will yield 2 C. cooked rice for this recipe). Dressing instructions: Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper. With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined. Salad instructions: Place salad ingredients in a large serving bowl. Assembling the meal:  Drizzle the vegetables in your serving bowl with 3 Tbsp, dressing and toss to coat.

Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

4 C. (1 quart) Chicken Bone Broth

3″ length of lemongrass, cut into 1″ pieces

1 small clove garlic, smashed

One handful of shitake mushrooms, sliced

2 scallions, white and green parts, cut into ¥2” pieces

Celtic or pink Himalayan salt

Ground black pepper

2 T. coarsely chopped cilantro leaves

 

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

 

4 C. (1 quart) Beef Bone Broth

1 small clove garlic, smashed

Large handful of shredded cabbage

1 rib celery, diced

1 bay leaf

1 tsp. dried dill

1 peppercorn

Celtic or pink Himalayan salt

 

Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.

Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

2-3 lb. whole chicken or whole rotisserie chicken

1 onion sliced in half

1 garlic head top removed

2 tsp. peppercorns

2 tsp. turmeric

2 bay leaves

salt & pepper to taste

 

Before making chicken broth in instant pot, I like to soak my chicken in cold salted water for about 1 hour or overnight (100% optional). Place chicken into the instant pot. Add 1 sliced onion, 1 whole garlic head, 2 tsp. of peppercorns, 2 tsp. turmeric, 2 bay leaves, salt & pepper. Pour water until water reaches the MAX line. Cover the lid and place the vent valve to ‘Sealing’. Push the soup/broth setting for 60 minutes. Naturally release pressure for 15 minutes (let the instant pot stand untouched for 15 minutes). Release pressure. Pour the broth thru cheese cloth into the jars or freezer safe containers. Enjoy!