My bone broth is different every time since I use various leftover veggies. I make sure I add two onion, garlic and celery. Magic touch: add 1 tbsp. chicken powder (from flavour town). You will see the difference!
When collagen (from the bones) is cooked, it turns into gelatin. The sign that a bone broth has been made properly and is full of collagen is that as the liquid cools it solidifies into gelatin. NOTE: If you bone broth turns into a thick gel then you made it right, the secret is good bones [ chicken wings has the most collagen in the chicken ], DO NOT to over boil the stock. Small bubbles/boil is okay -MEDIUM LOW TEMPERATURE.. Keep an eye on your boil, that you don’t get a vigorous boil. (One big secret). Over-boiling breaks down vegetables for nutrition loss. The steam takes nutrition away along with H2O evaporation.
Mom’s chicken aspic was a favorite of mine as a child. I now know how healthy and nutritious bone broth/ jelly is for our body. Mom’s was the best…Here’s a salute to you mom..for bringing good, healthy food into our lives.
Gelatin /Collagen
Cooled BONE BROTH turns into a gelatin. TIP: Soak bones with Apple Cider Vinegar (ACV) before cooking to encourage gelatin to be made. Chicken wings have the most gelatin. Also, chicken feet. But, chicken feet are hard to get. Never boil bones. Simmer or medium-boil to get good collagen; 8-10 hours. Over boiling will thin out collagen. Aides in Anti aging. Plugs up the holes from Leaky Gut.
JELLY ~ GELATIN ~ ASPIC: was first made way back in the Egyptian times (Kitab al-Tabikh). French boiled calves feet and bones and made bone soup. When done, the French put the soup into a cold cellar to chill.
Jelly from the 30’s and 50’s were at every picnic and summer desserts and main course. Today, BONE BROTH IS TRENDING. After you jar your bone broth and tuck it into the frig the liquid turns into a gel. It’s summer and I wanted to make something other than soup. My learned friends informed me there was a lot of natural collagen in bone broth; especially from the wings and feet. How about making collagen and gelatin laden aspic/jelly? Here we go! I believe the spices will do most of the talking. The additions to the jelly are endless.
RECIPE: Cover the bones and veggies with water. Simmer (LOW boil) for at least one hour. The more you simmer , the more gelatin and flavour seeps into the water. You may simmer the bone soup overnight. I have done it -by accident and its still good! (The longer the simmer..the more gelatin is extracted from the bones.)I also add cumin, caraway seeds, pepper flakes, pepper corn. Then, sea salt..towards the end
GELATIN : VIDEO The Classic Recipe!
Chicken Feet (if you can get it!)has a lot of Gelatin /Collagen. This is a Russian recipe from grandma!
Find something around the kitchen for a mold like silicon cupcake molds. Even the disposable aluminum containers for a potluck or a picnic.
SUGGESTED: Grass fed organic bones. Ask your butcher where you can get chicken feet or have him provide chicken feet for you. Dr. Greger of NutritionFacts notes, “Without presoaking, it takes 45 minutes in a pressure cooker to get rid of all lectins, but an hour to make kidney beans edible.
VEGETABLE BROTH
YOU CAN ADD CHILI PEPPER, FLAKES, GINGER AND LEMON GRASS.
I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup. No refrigeration needed. Pantry shelves of great gourmet soups includes sun dried tomatoes, Le Puy lentils and an array of great spices to warm your tummy!
Here are some of my favorite jar soups, I would like to share the recipes with you, along with a dozen mason jars.
🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? Dry, dehydrated garlic was the answer. Slightly roast the garlic before dehydration is the key to Flavortown? Yes!!!
Jarred soup turned out to be delicious! Make at least one of my gourmet soup-in-a-jar!
INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top. DIRECTIONS.
Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process
I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer). Many people call this soup ~ VEGANDETOX SOUP for the obvious, healthy reasons. Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it. TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!
INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup) ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions.. DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days
Print LABELS “5 Bean Vegetarian Soup” (include instructions)This is a great gift for college students, family visits and the holiday season.
Download label -instructions HERE when gift giving!
Italian Barley Soup
This is for my Italian friends and barley soup lovers! ❤️
INGREDIENTS
1 cup pearled barley
1/2 cup sun-dried tomatoes (dehydrated, not packed in oil)
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 veggie bouillon cube DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.
<–Left Italian Barley Soup with sun dried tomatoes
BONUS: Split Pea Soup-In-A-Jar ~ Fast and Easy!
I grew up on split pea soup. Buying a huge bag of dry split peas can be daunting and dismal, staying on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier! That’s how it’s done!!!
INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr) DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham (optional) before serving. Season to taste.
Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.
Burn Belly Fat
Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!
A WARM HUG
Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!
How To Dehydrate Vegetables
– An Addition To Your Dried Soup-in-a-jar Recipes
Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying. –> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).
Dehydrated Vegetables ~Healthy Additions
EXPERIMENT
IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.
There is even a 15 bean soup. The possibilities are endless.
With higher food prices, we need to support sustainable gastronomy. The MICHELIN “Green”star is a welcomed new addition. This green “star” is awarded to restaurants that support sustainable gastronomy .“ Sustainable gastronomy meanscuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually onto our plates.”. “It is about choosing food that is both healthy to the environment and our bodies, a crucial aspect of sustainable gastronomy,” says Dr. Adenike Akinsemolu.
Simply Splendid Food 