How to Make Bone Broth (and Why Is it So Healthy?) With cold and flu season upon us, you might want to learn how to make bone broth so you can stock up on this superliquid. For those, not in the know, bone broth is stock on steroids (not literally, of course). Back before meat and vegetables came already cut up and wrapped in styrofoam and plastic, our grandparents used to make mineral rich bone broth from bones, scraps and other leftover bits. Nothing was allowed to go to waste. Unfortunately, we lost the knowledge to make this nourishing food. What Is Bone Broth? Everyone knows what stock is, right? Why Is it So Healthy? Bone broth is rich in vitamins, minerals, good fats and tissue-restorative collagen. Don’t take my word for it though; read more about why bone broth is considered a superfood from The Paleo Mom, the Whole 9 and Wellness Mama. How to Make Bone Broth I make two kinds of bone broth–chicken and beef. Ingredients: 2 pounds of good quality beef bones (I usually get knuckles and rib bones from a local butcher.
Bacon and Eggs : One Year Supply of Food Storage Under $300 A years worth of food storage for under $300! Yes, you read that right. How does expanding your food storage with literally hundreds of meals for around $300 sound? I think I may have found one of the best kept secrets around for pumping your food storage up REAL FAST and REAL CHEAP. On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tablespoon of stock. We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. Kids will usually only be able to eat half a bowl w/bread, or a small bowl, whichever you prefer. If there is any mixture left on the third day, just add the new mixture to it. Assuming there are no refrigerators etc., it's best to err on the side of caution and not use them in the soup. We LOVE onions in our house, and cook them by wrapping them in tinfoil, and putting them in the ever-burning wood stove for an hour.
Decoding the Secret Language of Food Expiration Dates Americans tend to harbor dark suspicions about that forgotten can of beans in the back of the pantry, far past its sell-by date. If you’re like most consumers, you probably just toss expired items on the better-safe-than-sorry principle (unless, perhaps, it’s a Twinkie). But there’s a good chance many aged food remains totally safe to eat, according to a new report (PDF) that blames the flawed food-dating system for tons of perfectly edible food getting wasted each year. While many consumers consider the dates printed on foods a hard deadline, they actually indicate maximum quality or freshness, not safety, explains David Fikes, vice president in charge of consumer affairs at the Food Marketing Institute (FMI), a food trade group. “Producers want people to have the best experience of product,” he says. There’s a window after the “expiration” date when a product is still edible—it just won’t look or taste quite as good. • Pack date: This is the day the product was manufactured.
Slow Cooker Bone Broth Recipe Asian | Steamy Kitchen In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal. Growing up, Mom always had soup simmering on the stove. I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. What is bone broth? Bone broth is often gently simmered for 24 hours (or more!) Sure, it’s a trendy thing right now, with restaurants offering drive-through bone broth served in a coffee cup for $9, cookbooks dedicated to the art of bone broths (I highly recommend The Nourished Kitchen Cookbook which features bone broth) and even an entire line of bone broth concentrates that you can buy. What’s the difference between broth, bone broth and soups? Key to bone broth – be gentle.
The Pantry Journal. Record keeping notebook for the home preserver. A Canning and Preserving Notebook Keeps you Organized Organization is your best friend you know! Organizing a Garden and Pantry Journal is a great idea for convenience and a wise idea for improved production. Get a three ring notebook and dividers for the materials included. The first time I decided to keep a canning record it was VERY simple. At the end of the season it was kind of fun to count up how many jars I canned. NEW! However I am aware that in this computer age, many folks like to keep it all electronically. If you plan on using the pantry journal as an electronic record keeer, I suggest you save a copy as your master copy. This way next year you can save the master copy again as Pantry Journal 2015. If you are like me and like a paper copy, just print it up and place in a 3 ring notebook. Canning Records The first year was a guess as to how many jars to make of each type of food. 5 Easy Steps to figure out how much YOUR family needs. Handy reference sheets. Buy Right Here.....
NutsOnline | Premium Bulk & Wholesale Nuts, Dried Fruits & Gift Baskets What's the Difference Between Dutch Process and Natural Cocoa Powder? | Serious Eats [Photographs: Marissa Sertich Velie, unless otherwise noted] There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style. Sometimes I wish I baked like that, but truth be told I often freestyle and substitute. The answer: it depends on what you're baking, but no matter what, the two varieties don't taste the same. So What is Cocoa Powder Exactly? [Photograph: Vicky Wasik] Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. Natural Cocoa Powder If you're making natural cocoa powder, that's the end of the line. Dutch Process Cocoa Powder Disappointingly, this does not mean that it wears tiny wooden shoes. Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. Are Dutch Process and Natural Cocoa Interchangeable? Chocolate Cake Chocolate Pudding Hot Chocolate More Chocolate
101+ Canning Recipes for Food Storage - Mom with a PREP Canning season is getting into full swing around most of the country, so here are 101+ canning recipes to help you preserve your garden bounty! If you are interested in Dehydrating food for long-term food storage, check out this post: 101+ Dehydrator Recipes. This is not the be all and end all of recipes as there are more than anyone can count, but this is a good basic resource on how to can the most of what you produce or stock up on. There are many recipes for doing things several ways, so if the ketchup recipes here don’t inspire you, go to Pinterest – it’s an awesome source to find things quickly. *Please follow standard canning guidelines for safety and long-term storage. Get Started Canning • Safe Canning Guidelines • How to Store ApplesApples 2ApplesauceApple butterApricotsBananaBlackberriesBlueberriesCranberry JuiceDandelion JellyFigsGrapesGrapefruitGrapefruit – Juice OrangesPeachesPearsPineapplePlumsRaspberriesStrawberriesTomato (See under vegetables) Other posts you might enjoy:
The Serious Eats Field Guide to Asian Greens [Photographs: Ben Jay, unless otherwise noted] When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. AA Choy AA Choy stalks and leaves. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. Back to the full list » Bok Choy Shanghai and baby bok choy. Chinese Broccoli Chinese Celery Chrysanthemum Greens [Photograph: Chichi Wang] Daikon Greens [Photograph: wikioticscan/Flickr] En Choy Fava Greens [Photograph: Lily Chin] Kokabu Greens Malabar Spinach