Comfort food at it’s best. The apples and onions give this dish a sweet and unusual flavor. The same recipe could be prepared with other meats, such as grass fed beef or even cubes of poultry meat.
Cut the lamb meat into little cubes. Peel, core and cube 3 of the apples.
In a cast iron Dutch oven, or other heavy bottomed kettle, heat the olive oil on medium low. Add the meat, and constantly stirring, cook it until it is all brown, but not seared. Lamb needs to be cooked gently.
Add the onions, cubed apples, spices, salt and pepper and cook, stirring, for 2 minutes.
Pour in the broth and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally.
Add the carrots and sweet potatoes to the pot. Return to a boil and reduce the heat. Simmer, covered, for 20 minutes, stirring occasionally.
Cut the remaining unpeeled apple in half. Remove the core and slice into small wedges. Cut the wedges in half. Add them to the pot and simmer for 10 minutes.
I have sensitivities to bell peppers, and most stock recipes contain them. You can use any vegetables that you desire. This is great for all vegetarian recipes.
Preheat oven to 425 degrees.
Wash and Cut Vegetables and place on baking sheet. (Not collards)
Salt and Pepper to taste.
Bake until fork tender 30-45 minutes.
Place roasted vegetables in a large pot.
Tie Rosemary, Oregano, Thyme, and Dill in unbleached cheesecloth, place in pot.
Add collards, water, and tomatoes; bring to a boil.
Turn to simmer and cook for 45 minutes.
Allow to cool. Pour into desired containers, and freeze.
**Note. I will freeze stock into ice cube trays. That way I have small portions ready.
Slow-cooked over night, this rich stock is so very good. I use it as the base for braising liquid for pot roasts, and braciole. It also makes a great French Onion Soup.
Preheat oven to 425 degrees.
Salt and pepper bones to taste.
Place on baking sheet and roast until golden brown (2 hours)
In a slowcooker, place roasted bones, carrots, onion, celery, garlic.
Cover with 2 quarts of water and tomatoes.
Add apple cider vinegar and rosemary.
Cook on low for 8-10 hours or over night.
Skim off any fat, and fill containers. Then, freeze.
A rich and satisfying soup.
In a large pan over medium heat, cook the bacon until crispy, about 10 minutes. Remove the bacon, keeping the fat in the pan.
Add in the onion and celery. Cook over medium heat, stirring occasionally, until very soft, about 30 minutes.
Chop the cooled bacon and add it back into the pan.
Add in the chopped potatoes and beef stock.
Bring to a boil and cook over medium heat, stirring occasionally, until the potatoes are soft, about 30 minutes.
Add in the spinach and simmer for 2 minutes.
Remove from the heat and salt and pepper to taste.
After a chilly winter day, not that I know what that is like this year, a warm Hamburger Soup really feels good in the belly!
I made a huge batch for just the two of us and stored a quart in the freezer thinking I could save it for an inspiration emergency in a month or so. But I got a request for more even after eating it three days in a row!
It really is that tasty!
Brown beef and onion together until meat is lightly browned. Add remaining ingredients and bring mixture to a boil.
Cover and simmer for two to three hours on the stove or in a slow cooker. Check periodically and add more water, if needed.
Can be stored in the refrigerator for up to four days, or freezer for months.
A delicious, warming and filling soup for a cold winter’s evening! Clams are an excellent source of Magnesium and Manganese, and a very good source of Vitamin B12, Phosphorus, Potassium, Copper and Selenium.
In a 4 quart heavy-bottomed saucepan (or larger) combine 2 cups water, onion, celery and potatoes. Bring to a boil, cover, and simmer for 20 minutes.
Add the butter, salt, chopped clams and 2 cups water.
Bring to a boil, reduce to simmering.
Mix the milk, arrowroot powder and the clam juice in a blender and stir into simmering soup.
Stir and cook until thick.
Freshly ground black pepper may be added if you wish.
You may also replace some or all of the water with home made stock.
A sweet and savory stew that is perfect for a cold winter day.
Turn your crock pot on high.
In a large skillet, heat the bacon fat on medium heat until melted.
Add in the onion and garlic. Cook until soft, about 10 minutes.
Add in the sausage and cook until brown, breaking it up with a spoon into small pieces.
Put the sweet potatoes and squash into the crock pot.
Add in the sausage mixture and mix well.
Pour boiling water over the stew until it covers it halfway.
Turn the crock pot on low and cook for 4 hours or until the squash is soft and just starting to fall apart.
Mix the cornstarch or arrowroot powder with a small amount of cold water until smooth and add it to the stew. Stir until thick.
Add in the nutmeg and rosemary.
Salt and pepper to taste.
There are oh so many butternut squash soup recipes out there to choose from. So why add another one? Because I’ve yet to find one I like more than this (in complete humility, of course). Tehe. Honestly, you can use any winter squash in this soup (pumpkin, acorn… just not spaghetti) as long as it’s been roasted. This soup can be made silky smooth if you purée it in a high-speed blender like a Vita-Mix. I just used a basic emersion blender for this batch, hence the lumpy look. Don’t get me wrong, though. It still goes down smoothly. Like buttuh.
Preheat oven to 350. Cut ends off squash and cut in half lengthwise. Spoon out seeds and stringy membranes. Put halves flat-side-down in a cooking dish with about 1/2 cup water in it. Bake about 45 minutes or until the meat is scoopable with a spoon.
While squash bakes, melt cooking fat in a soup pot. Add onions and sauté until translucent.
Add cooked squash to the onions, then the chicken stock, apple cider, and white wine. Cover and bring to a boil. Spoon out any foam that comes to the surface and add nutmeg, thyme, and red pepper flakes to the soup. Simmer for about 10 minutes.
Turn the heat off and add garlic, cream cheese, salt, and pepper. Mix well and use a blender to purée. Serve warm in bowls and sprinkle some nutmeg on top.
Tomatoes, tomatoes, tomatoes.
After making countless batches of delicious, fresh salsa and storing up jars of homemade ketchup, what else to do with the last of these jewels of summer? Now that the days are shorter and the nights are deliciously crisp, how about a nice, comforting bowl of creamy tomato bisque (a.k.a. Jeremy’s all-time favorite soup)? Pair it with a buttery, sourdough drilled cheese sandwich, yes? Let’s do this thing.
Purée tomatoes in blender (a high-speed like a Vita-Mix is best) until thoroughly blended.
Heat soup pot with bacon grease until melted and add onion, carrot, and celery. Sauté until the onions are translucent. Whisk in flour for about 3 minutes. Add stock and puréed tomatoes and continue to whisk until it’s brought to a boil.
Turn heat to medium-low and add thyme sprigs, red pepper flakes, and pepper. Keep the top open and allow soup to reduce to about 1/3 (about 45 minutes to 1 hour), stirring occasionally.
Turn off heat and compost thyme sprigs. If you don’t mind your soup a little lumpy, add remaining ingredients, run an emersion blender through it, and you’re good to go. If you’re like my husband and enjoy the bisque as smooth as possible, you may also want to pour it through a sieve, composting any chunks.
If you like a soup that’s healthy, flavorful, and comforting, you’ve come to the right place. This warming dish is crafted with probiotic-rich creme fraiche, immune-boosting chicken stock and garlic, and sniffle-fighting cayenne pepper. But for those of you who don’t enjoy spicy soups; fear not. My son is spice-sensitive and he loves this soup.
Melt the butter with olive oil in your soup pot. Saute onions in the butter until soft over medium heat, about 5 minutes.
Add potatoes and stock. Bring to a boil and skim off any foam.
Reduce heat to a simmer and add cayenne pepper and thyme. Simmer for about 15-20 minutes.
Remove from heat and add garlic, creme, cheese, salt, and pepper and puree soup with a hand-held blender until desired smoothness.
Fill serving bowls with soup and garnish (optional) with chives and bacon pieces.
This is a recipe my mom made up after enjoying some chili at a restaurant that she wanted to emulate. We’ve been happily eating it up for decades now. I only tweaked it a little to enhance it’s nutrition content, but it still tastes as delicious as my mama’s, if I do say so myself. Pair it with some homemade cornbread slathered with raw butter an honey and you’ve got yourself the most comforting meal ever on a chilly evening in.
*A note on cooking dry red or kidney beans.* Red beans carry a toxin that cooks out, so only eat red beans that are not undercooked.
12-24 hours before making the chili, place the beans in a large bowl. Cover with water and add lemon juice or whey. Stir, cover with a towel, and let soak for 12-24 hours. Drain and rinse.
Brown ground meat with onions and pepper in a Dutch oven. Stir in remaining ingredients. Cover and simmer for 4-6 hours. You can also cook this in a crock pot for 6-8 hours on the low setting.
This recipe has been stewing (I couldn’t help myself. I’m my father’s daughter) in my head for ages. So here we go, Nourishing Traditions style.
Ladies and gents, this is how chicken stock has been made for centuries, and if you want an effective, comforting way to treat many ailments, this is what you’ll want to have on hand. I usually have a couple quarts of this standing ready in the freezer.
Combine all ingredients accept the parsley.
Bring to a boil, skim off any foam.
Simmer for 6 to 24 hours. The longer you let it simmer, the higher nutrients and flavor it will yield. Add the parsley 10 minutes before finishing the stock, imparting more mineral ions to it.
Strain the stock into a big bowl.
After the chicken is cool enough to handle, remove and store the meat. It’s great in enchiladas, salads, soups, etc. The skin and smaller bones are soft enough to give to your cat or dog, and they’ll probably gladly eat the veggies, too (mine do).
Store the stock in the refrigerator overnight or until the fat rises to the top. Skim the fat off and reserve the stock in containers (I use wide-mouthed canning jars, my all-time favorite storage container).