Beef Bone Broth

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There are various broth recipes out there and each creator seems to have their own formula for success.  This is my version, created by trial & error and my own taste.  If you have any recommendations I’d love to hear them in the comments!

*Created for a 6 quart CrockPot or Slow-cooker*

What You Will Need:

  • 3 lbs of fresh marrow bones (organic, 100% grass-fed, is ideal)
  • 1 head of garlic (halved, cleaned but the skin can stay on)
  • 1 red onion (halved. cleaned but the skin can stay on)
  • 1 leek (halved lengthwise, trimmed slightly)
  • 2 stalks of celery (halved)
  • 1 large carrot (halved)
  • 2 Tbsp whole peppercorns
  • 2 Bay leafs
  • 1 large handful of fresh parsley
  • 4-6 sprigs of Tarragon
  • 4 sprigs of Thyme
  • Water

How it’s Done:

  1. Oven to 400 degrees
  2. On a rimmed cookie sheet, lined with parchment paper — Place your Marrow Bones, Garlic, Onion and Leek.  Roast until bones are golden brown, usually about 25 minutes.
  3. Transfer all ingredients to the crockpot, including any grease left behind from the bones.  Add remaining fresh ingredients to the crockpot and fill with water to the top.  Try to submerge all ingredients.
  4. Cook on low setting for 24 hours (you may need to add a small amount of water around the half-way mark)
  5. Once 24 hrs is completed, turn off the crockpot, and allow to cool slightly.  CAUTION: contents will be extremely hot for some time
  6. Remove as many of the ingredients as possible, then pour the broth through a fine mesh strainer to filter out any other particulates.  (On occasion, I have also strained the broth though cheesecloth, it’s all a matter of preference)
  7. The Fat:  I choose to keep it, since much of the nutrition I am trying to capture by “making my own” is in the fat itself.  While the Broth is still warm I distribute it evenly between my containers, as it cools it will thicken and create a natural seal on the broth…preserving it longer.  Although, it’s not usually something that sits in the fridge for very long 🙂

Have fun experimenting while creating your own!

Walnut Roasted Radishes and Chive Vinaigrette

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I noticed these beautiful things in the grocery store and just had to use them!  I know and love radishes in their raw state, but they aren’t exactly a crowd pleaser in my house.  Until now…

What you will need:

  • About 1 lb of radishes (cleaned, roughly trimmed, and halved)
  • Walnut Oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of fresh chives
  • 1/2 teaspoon dijon mustard
  • Black pepper & Salt

How it’s Done:

  1. Heat oven to 425, and toss radishes in walnut oil
  2. Place on parchment lined baking sheet and roast for 30 minutes.  I turned on the broiler at the end to get more color on them.
  3. Mix oil, chives, dijon, salt and pepper.  Pour over radishes, serve immediately

Recipe Inspiration from: http://www.bhg.com

Roasted Corn & Jalapeño Créme Fraîche Crostini

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What you will Need:

  • Sliced French Bread or Baguette for Toasting
  • Olive Oil
  • 1 cup Crème Fraîche
  • 1 cup Roasted Corn (cut from cob)
  • 2 Limes for juice & zest
  • Salt
  • 1/2 cup Cilantro (remove stems)
  • 2 Jalapeño (seeds are the majority of the “heat”, add to suit taste)
  • Pico de Gallo seasoning (optional)

How it’s done:

  1. In a small bowl, mix Crème Fraîche, juice of 1 lime and about a tablespoon of lime zest.  Add salt and 1 jalapeño to taste.  Mix well and set aside.
  2. Toast the bread slices.  I like drizzling olive oil on the slices and broiling them until I get the desired color.
  3. Spread Crème Fraîche mixture on to toast.  Then add cilantro leaves and about a tablespoon of corn.  Top with thinly sliced jalapeño.  I added a dash of pico de gallo for a little pop of color & flavor.
  4. Serve & Enjoy

White Nectarine & Burrata Salad

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So easy, and so delicious …found myself making this almost every-other-day this summer.

What you will need:

  • White nectarines
  • Burrata
  • Small cherry tomatoes or heirloom (any variety will work)
  • Fresh Basil
  • Balsamic reduction
  • Small pinch of salt

How it’s Done:

Chop ingredients.

Drizzle with Balsamic & salt

… Enjoy!

Banana & Chia Seed Breakfast Custards (dairy free)

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I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Spicy Sausage & Tomato Soup

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This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Crispy Roasted Brussels with Smoky Honey Aioli

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It’s no secret that I am a huge fan of the Brussel Sprout in almost any form; but this one is too exceptional NOT to share!  Although, not a deal breaker, I highly recommend that you make your own mayo for this aioli…see previous post!

 

What you will need:

  • Brussel sprouts
  • Bacon Grease or Coconut oil
  • Salt
  • 2/3 c Homemade Mayonnaise (see previous post for recipe)
  • 2 cloves garlic, minced
  • 1 tbsp Raw Honey
  • 1/2 lemon/lime juiced
  • 1 tsp smoked paprika
  • pinch of salt & pepper

How it’s Done:

Brussel Sprouts

  1. Preheat at 400
  2. Trim the brussels, and half them (depending on size and personal preference)
  3. Line a baking sheet with parchment paper (I had JUST baked some bacon and simply reused the same pan)  Ensure that the brussels are well coated with the grease/oil and then salt them.
  4. Bake for 5 min
  5. Then turn on the broiler, move pan to top rack and broil the brussels for 5-10 min (depending on your broiler, mine is weird)  you want them slightly charred, and crispy…be careful not to OVER-cook them.

Smoky Honey Aioli:

  1. Mix mayo, garlic, honey, lemon juice, paprika, salt & pepper together well.
  2. Drizzle on top of Brussel Sprouts and devour!!

Optional: top with Bacon 🙂

Aioli concept is from: HowSweetItIs.com