Tag: Recipes

Bone Broth Trending ➡️ Classic Gelatin

11 Comments

GELATIN ~ BONE BROTH Reduction ~

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.

from nutritionTactics.com —>

Get Your Gelatin/Collagen In Food 🐓Not Pills. 💊

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.

FEED YOUR ‘GOOD ‘ MOOD

Oven Roasted Tomato Sauce

8 Comments

ROASTING FRESH TOMATOES, carrots and onions until they’re soft brings out natural sweetness. All you need is simple seasonings, like aromatic oregano (or herbed de province ) and a good hit of garlic, to enhance this delicious, velvety tomato sauce. Make a big batch to freeze for the winter.

Recipe

  • Servings: MANY
  • Difficulty: easy
  • Print

INGREDIENTS
3 pounds Roma tomatoes, halved
1 yellow onion, halved and sliced into ¼-inch half moons
6 large garlic cloves
2 carrots, peeled and cut into large pieces
2 teaspoons Italian seasoning (or herbs de province)
½ teaspoon red pepper flakes or Aleppo pepper, (add more to your liking)
Kosher salt
Black pepper
Extra virgin olive oil

INSTRUCTIONS
1. Preheat your oven to 450°F.
2. Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons). ( I use a spray bottle ) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
3. Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
4. Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
5. Blend. Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
6. Use or store. Use immediately, or let cool fully before storing.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Technically a fruit, tomatoes are found with vegetables—and they belong to the infamous nightshade family, which also includes eggplants, peppers, and potatoes. The carb content of tomatoes consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water (95 %).

What to Serve with Roasted Tomato Sauce

Poaching eggs: Use just like the base Eggs. Bring the sauce to a simmer in a large, wide saucepan, then make holes to add the eggs, and cover until they’re set.
Meatballs or sausage: You can simmer the meatballs right in the sauce, or serve spooned over……
Pizza: Use as a base for homemade pizza.

meatballs with sauce/gravy – roasted sauce & poached eggs on a bed of hummus

To store: Transfer the cooled tomato sauce to airtight mason jars or plastic containers and refrigerate for up to 4 days or freeze for up to 4 months. If freezing, leave 2-inches of headspace. Once frozen the sauce will expand in the freezer. Thaw overnight in the fridge before using.

Are TOMATOES Good For Your GUT HEALTH?

Whether they’re adding a delicious pop of color to summer salads, or making your savory sauces sing, tomatoes are one of the most well-loved prebiotic foods around. Tomatoes support a healthy, balanced gut. Antioxidants in tomato sauce (cooked tomatoes) boost the helpful effects of L. reuteri, resulting in the overall positive effect on gut health.

FOOTNOTE: I added 🥕carrots after I learned they are a preventative measure against Alzheimer’s ( mom’s disease). Onions are good for your immune system and much more. Along with the roasted garlic, I would add one fresh minced* garlic to each jar. (A garlic farmer’s suggestion) at the very end! Feel free to enhance the recipe to your liking. Make it healthy!

Let me know what you think of this recipe. Do you have a favorite ❤️ way to ‘can’ or preserve tomatoes?

Beet Smoothie ..🎶..BEET IT 🎶 !!

12 Comments

Harvest Season For Beets ~ North America ~

Beetroots will be ready to harvest in July or August if you did a fall planting. Plant beets NOW and you will have beets ready to HARVEST in late September through early November. Eat the outer leaves for salad while the beets are still in the ground.

And The Beet Goes On!🎶

SMOOTHIES are such a great start to the day! This one was really yummy! In most beet drinks I’ve had, there is an overwhelming beet flavor. This one has a much more subtle beet taste. But, you can definitely still taste beet in the smoothie. The color was so beautiful!! Throw all of the ingredients together in the blender and enjoy!

BEET Smoothie Recipe

  • Servings: 1-2
  • Difficulty: easy
  • Print

INGREDIENTS

▢ 1 cup of ice
▢ 1/2 cup raspberries (can be frozen)
▢ 2-3 beets (depends on size)
▢ 1 banana -frozen
▢ 1/2 cup Greek Yogurt ( use goat milk yogurt if available)
▢ 1 tablespoon chia seeds
▢ 2 tablespoons bran buds 
▢ ½ teaspoon turmeric 
▢ add a smidgen of black pepper
▢ 1 1/2 cups goat milk (almond, oat or whole milk)
▢ 1 teaspoon of honey (optional)
▢ 1/2 cup blueberries (optional) (fresh or frozen)

INSTRUCTIONS

1. Place the bran buds in the mixer first. Blend to a powder form. Add the raw beets (chopped roughly) and blend.

2. Add goat milk, frozen banana, fruit, then pulse and blend in the rest of the ingredients.

3. The order is not so important. However, it would be best to add the bran and beets first.

HEALTHY NEWS

Beets are super stars in the veggie world. Amazon toots that beets are good for the heart by lowering blood pressure. Beets mixed with blueberries gives you a double dose of antioxidants. Beet Smoothie ‘DETOX’ are filled with nutrients; folate, potassium, vitamin C manganese and magnesium. Weight loss –>eat beets (low calorie count)! “Fiber rich” ~ keeps you satisfied and felling full for a long time.

Add basal, cumin seeds, ginger to your smoothie or fermented, pickled beets. You can jar your beets raw or cooked. Sometimes I steam my beets for 10 minutes and then jar beet rounds or shred them using a gilotine. Sometimes I have scrambled eggs and pickled beets for breakfast.

LEMON CHICKEN with Garlic: Spatchcock Method

20 Comments

CELEBRATE comfort food with lemons ~ FAST COOKING Lemon Chicken!

Spatchcock is ‘TRENDING’ in how to cook chicken today. Fast and easy; cooked to perfection. I always order lemon chicken when we have special Chinese dinner night. Making my own lemon chicken is crispy when you prepare the chicken using this fast cooking method. I never go back to the old method. I want to share this delicious chicken recipe with you. You’ll never have a dry chicken with spatchcocking. This is how chickens should be cooked all the time. I sometimes use a lower temperature for a longer oven time and the chicken falls off the bone. One day, I grabbed a chicken leg and the bone pulled out clean. Nice!!!

THE BENEFITS of spatchcocking sometimes called butterflying a chicken, is that you get an even heat across the chicken. The chicken cooks faster and remains juicy. Cook time is reduced by about 25%. A 3.5 lb chicken should cook in about 35 minutes.

Better With 🧈 BUTTER 🧈

  • Start with up to 8 oz. unsalted butter! You decide how much butter your heart can take ?!?

Spatchcock ~Lemon Chicken with Garlic Recipe

  • Servings: 2-4
  • Difficulty: easy
  • Print

INGREDIENTS

▢ 8 ounces softened butter
▢ 1/2 - 1 teaspoon dry/fresh thyme (use fresh if you can get it) 
▢ 1/2 - 1 teaspoon dry/fresh rosemary
▢ Kosher salt and pepper
▢ 2 tablespoons finely chopped parsley
▢ 3 lemons
▢ 3 large cloves garlic, minced [garlic lovers double up on garlic -I do!]
▢ 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging (TIP: add 1/4 tsp starch or flour and reduce soy liquid to a paste before adding -works like a charm)
▢ 1/4 cup vermouth or white wine [or cognac, brandy, sherry, dessert wine]
▢ 1/4 tsp crushed red pepper flakes, optional,[with a smidge - the flavor is enhanced - you don't taste the heat
▢ One 3-4 pound chicken - spatchcocked

INSTRUCTIONS
▢ Preheat oven to 450F High temp works well for complete cook time – fast and juicy![2nd VERSION: Change temp. to 375F as son as the chicken in the oven, takes about 2 hours cook time for the fall off the bone version]
▢ Put butter, thyme, rosemary, 1/2 teaspoon each salt/pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine – put about 1/4 of this mixture into another bowl and set aside for later
▢ Cut the ends off the lemons (including the zested one) then cut into 1/2 inch slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet. Give the sliced lemons a bit of a squeeze to start off the flavor process. – pour in the vermouth (or white wine)
▢ Dry chicken with a paper towel (ensures crispiness). Season the inside of the chicken with salt & pepper, then rub chicken with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the ‘pinched’ lemons
▢ Put chicken in the oven and cook until instant read thermometer reads 165F in the breast and about 175F in the thigh (different times for different ovens)
▢ Remove from oven, brush with saved butter mixture, lightly tent with foil and let rest 10 minutes
▢ Remove foil, cut into pieces and enjoy!

Make It …EZ..EASIER!

SLOW COOK YOUR CHICKEN!

I like the slow version for a fall off the bone, juicy chicken. Not always into the crispy skin. And, it depends on my time. The slow cooking is a weekend meal -still crispy but not intensely crispy. Prep time around 2:00 pm into the oven -then you know dinner is done around 4:00 or 5:00 pm. Veggies you can even throw in with the chicken half way done or in the beginning of cooking. I may toss in Japanese sweet potato, turnips, squash, carrots, cauliflower, onions or brussels sprouts. Fresh veggies is best. Now its a ‘one pot’ meal. HOW EASY!!!

SPATCHCOCKING

TODAY, many experts recommend NOT WASHING your chicken before cooking it. Washing the chicken SPREAD GERMS around your kitchen ( up to 9 feet). Paper towel dried chicken inside and out, also kills bacteria. After spatchcocking: you can marinate the chicken overnight or cook immediately. Note: you can spatchcock turkey!

CRISPY CHICKEN

An interesting twist -One New York chef pats dry the chicken and covers it with salt and baking POWDER [excellent substitute salt tip from AOC, (America on coffee): vinegar and lemon or lime juice are great substitutes for salt. ] and lets the spatchcock chicken sit in the fridge overnight. IN THE MORNING, you can see the powder has been absorbed into the chicken. A crispier skin is the outcome. You can do this with turkey to enhance the crispiness. Crispy chicken is one of my favorite parts of the fowl. An overnight brine ensures flavor all the way through the chicken. Overnight marinated chicken breaks up the work flow. You do not have to do the overnight marinade. Although – after cooking, always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.

ACCORDING TO RUMOR

spatchcocked chicken came from the IRISH in the 1800’s. This wacky term from Ireland may be an abbreviation of “Dispatch the cock,” Furthermore, cock is short for cockerel ( a young rooster).

HOW TO ~ Spatchcock A Chicken ~ Picture Perfect Directions

YOGURT ~ JUST DESSERT ~ No Sugar!

37 Comments

What are you having for dessert TODAY!!! YOGURT with blueberries (any fruit – apples), a handful of seeds or nuts, flax seeds, chia seeds. Whatever tickles your fancy.

Yogurt

I grew up on yogurt. The quality of your yogurt depends on the quality of your ingredients. This is such a good video I wanted to share it with you. NO SUGAR!!! ignore those recipes low sugar yogurt. BAH!!! You don’t even have to buy a yogurt maker. Notice when you have home made yogurt has a slight fermented acidic notes. Something like Kambucha. If you think it’s sour, you’ve been eating way too much sugar in your diet. I am at a point where ice cream is too sweet. I cant eat it. Take care of yourself for me! Please be good to yourself!

The next thing you want to know is ..What is the best yogurt?

HOME MADE YOGURT

NEXT BEST YOGURT: GI (Glucose Index) for GREEK YOGURT : 11. The GI for ice cream : 88!!! Replace your sour cream (GI 56) with Greek yogurt – for your baked potatoes-a side with any meal to add creaminess and balance to what you are eating. Instead of a dollop of ice cream or whip cream, use a dollop of yogurt? Note: GI under 55 is considered low.

GREEK style yogurt has the least amount of carbs.

DOCTORS AGREE
Full fat Greek yogurt is your #1 choice.
2% is the lowest percentage you want to buy.

Did You Know?

If you are lactose intolerant you can eat yogurt.

YOGURT contains lactase which is the enzyme our bodies need to break down lactose.
Yogurt is often beneficial to the lactose intolerant.

Blame The Manufacturers Then .. Blame Yourself!

MANUFACTURERS know that people like sugar. No, people are obsessed with sugar. Sugar is a preservative and enhances flavours. What would you think if I told you 70% of the supermarket shelves would be empty if sugar products were removed.

PIONEERS did not know the price you pay for sugar. Today’s ULTRA “Processed Foods” have way too much sugar. A lot of sugar is found in processed foods not as a preservative but to eat freely. Read your labels. The first ingredient in most power bars is sugar. Sugar is found in abundance from white bread, whole wheat bread to milkshakes.

Sugar Is Legal

GLUTEN FREE chocolate brownies have listed sugar as the number one ingredient written on the side of the box.

Diabetes (type 2) was diagnosed for a 13 yrs old child! !Diabetes leads to heart disease… It all starts with sugar. Since sugar is legal, we can eat as much as we like. Don’t be porous and let this information go right through you. I hope you are mindful of the dangers from sugar.

GOOD Dessert CHOICES

Fruits are an excellent sources of minerals, vitamins and enzymes. They are easily digested and excise a cleansing effect on blood. Each and every fruit is enriched with their own kinds of nutrients. And, 70% dark chocolate is full of manganese!

Home Made Clafoutis (click for recipe)

Blueberries are at the top of the nutritional food chain. I have them around all the time. If it’s not fresh, it is frozen. But, always GOOD! If you have to have sugar, be sensible about it.

15 BEST SUGAR FREE DESSERTS