Recipes

Bone Broth

 And, in case you’re worried about the cost of keeping your slow cooker on twenty-four hours a day, every day of the week, the estimated cost of running your slow cooker is about $0.01 to $0.03 per hour – for a total cost of $1.68 to $5.04 for the week.  Undoubtedly worth it.

Ingredients

• 1 whole chicken (or the frame of a roasted chicken)
• 2 sweet bay leaves
• 1 tbsp black peppercorns
• any vegetable scraps you have on hand
• filtered water

Instructions

1. Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.
2. After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in
3. At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.

Oven "Fried" Chicken

6 (4 oz.) skinless chicken breast
2 eggs
1/4 cup milk (whatever you like )
1/2 cup finely chopped pecans (I  have not used these, Nick is allergic)
1/3 cup cornmeal (I use and organic, cause it is much better for you, no toxins)
1/3 cup flour (we use a gluten free, for Nick)
1 tsp Salt
1tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp pepper
1 Tbsp Real Butter slivered into thin slices ( yes I use real butter, not that fake stuff! Everything in moderation)

Pre-heat oven to 425 line a 9x13 pan with foil. In a bowl whisk the eggs and milk. In another bowl, stir together the pecans, cornmeal, flour, salt, onion powder, cayenne and pepper. Dip the chicken in the egg mixture, and then dredge them in the pecan mixture. Place the chicken in the baking dish. Dot each coated breast with butter and bake until golden brown-approximately 40 mins. Enjoy



Vanilla Blue Smoothy

1/2 cup crushed ice (optional)
1 scoop or 4 TBSP Vanilla protein powder
(it is best to use a protein powder that has at least 21 grams of protein, and no more than 5grams of carbohydrates)
1 cup frozen or fresh blueberries
1 small banana, sliced
6 to 8 oz purified water
Blend all ingredients together until desired consistency is reached. Add more water as needed.
Enjoy!












  Taco Seasoning Mix
We had some really good tacos for dinner last night. My guys raved about the meat and the flavor!

These days I use either ground turkey or chicken for our meat, and sometimes if you don't really find a good seasoning it can be very bland. And in the words of my Nick, Nick, "I want to live spicy!"
There is no yucky stuff in it, just everyday spices and very little salt, and the flavor... really good!
Have I got you hooked? Okay, here you go.

1/2 Cup chili powder

1/4 Cup onion powder

1 Tbs paprika

1 Tbs sea salt

 Mix together and store in an air tight container. You can start using 2 tbs of mix for every 1 lb of meat, then if that is not enough just season as desired! See, now wasn't that so easy!  I did double the recipe for us, we like tacos, and I have  a feeling I will use it for burritos too! Enjoy...

Make your own take out!

Adapted from Rachel Ray's recipe

                  Lion's Head (meatballs and cabbage) 4 servings

Salt

Vegetable oil

1 Cup rice (white or brown whatever you like)

6 Garlic cloves, finely chopped

2 pounds of ground turkey or chicken

1/3 cup Tamari (dark aged soy sauce) plus more for serving

1 egg, lightly beaten

1/2 cup plus 1 Tbls of cornstarch

1 tsp finely ground black pepper

1 cup of chicken stock or broth

1 med to lrg head of cabbage, cut into large dice

Bring 2 cups of water to boil. Add salt and the rice. When water returns to a boil, reduce the heat to a simmer and cover the pot.Simmer for 20 min, or till the water is absorbed. Set aside.

Pour 2 inches of  the oil int he bottom of a large wok or wok-shaped pan and heat over high heat.

Place the meat in a bowl. Add the Tamari, egg, and a few spoonfuls of the cornstarch, and the pepper. Use a pair of chopsticks to mix the meat, stirring only in one direction until combine. The mixture will be wet. Place all but one Tbs of the remaining cornstarch on a plate. Form 10 to 12 meatballs and dust them lightly but evenly in the cornstarch. 

When the oil smokes, add the meatballs and flash-fry them for 2 minutes on each side, or until deep golden brown in color. Brain the meatballs on paper towels.

In a deep pot heat the chicken stock to a bubble. Add half of the cabbage, then layer in all of the meatballs and remaining cabbage. Place a lid on the pot and let simmer for 10 minutes. The cabbage will cook down and add to the broth. Remove a ladleful of broth to a small bowl and dissolve a Tbs of cornstarch in it, then return it to the pot. Simmer with the lid off for a minute or two to thicken the broth. Serve with rice (or I like to serve it over rice) and extra Tamari