Previously, I shared an easy way to make your own vegetable broth, which I use regularly. Today, we’ll tackle bone broth, a surprisingly healthy soup. What is Bone Broth? Bone broth is a highly nutritious stock made by simmering animal bones and connective tissue. What are the benefits of Bone Broth? The amounts of nutrients in broth are dependent upon the ingredients used, but in general: Bone: The bone itself yields minerals like calcium and phosphorus. Sodium, magnesium, potassium, sulfur and silicon are also present. Marrow: Bone marrow provides vitamin A, Vitamin K, Omega-3 and Omega-6 fatty acids and minerals
I love a classic salad, and this Nicoise salad certainly qualifies. It’s an easy dish that has many variations, which means you can adjust ingredients to suit individual taste buds. This version comes with a shallot vinaigrette which complements the flavors wonderfully. The origin of Nicoise salad? Let’s explore: Salade niçoise (French pronunciation: [niˈswaz]), is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.
Like most Americans, I always thought of salad as a bed of greens and a bunch of veggies slathered with salad dressing from a bottle. But when I read that the Italians take an entirely different approach, I needed to give it a try. The basic idea is: stop thinking of dressing as being separate from the salad. Dressing is a verb, not a noun. So the process of “dressing” is the treatment you give to your salad greens before eating. This is how it works: oil, salt and vinegar. Now, each person feels these ingredients should be used in
This is a recipe that a friend told me about, saying “you’ve gotta try Mississippi Chicken” – she was right! Its one of those oh-so-easy meals thanks to a trusty crockpot, a couple of seasoning packets (au jus and ranch dressing) and butter. The author at thecountrycook.net, uses boneless skinless chicken breasts. I also made them with boneless, skinless thighs and had great results so don’t get too hung up on specific cuts of meat. As long as it’s boneless and skinless, you will be fine. The recipe calls for peperoncini peppers, the whole kind, but the first time I
Meat lovers OR Vegetarian versions Looking for some March Madness munchies? Even without a tournament happening, we still get in the mood for game time food, very much like football season, and Stromboli works whether the ball goes through the hoop or the goal posts. I’m also happy to say that this is my 150th post! Time really does fly! So I’m glad to be bringing one of my favorites at this milestone. Traditionally, Stromboli is made with cheeses and cold cuts wrapped in dough. The dough can be pizza dough, but I really like using puff pastry and
with Citrus Vinaigrette To illustrate how cooking sometimes takes its own path, this salad started with a completely different recipe that a friend shared years ago for a farro (grain) salad, which had a unique dressing: Clementine vinaigrette. The salad was “okay,” but the star was the dressing. I decided to make my own version with this tasty Broccoli-Kale Salad. With this recipe, I’m trying for something that resembles the sweet kale salad I sometimes get from Costco. My version has a little less sugar and a little more control over the quantity. Plus, I do have occasional negative experiences
Today I am thinking spring. Oh, and what a coincidence. Today marks the vernal equinox! This is the day when day and night are equal, when daylight starts to increase and our agrarian roots start to tingle with the advent of “growing season.” And that should be a cause for celebration. Also, this day marks the time when we reckon with our willpower. Do those summer wardrobe shorts still fit? I don’t know about you, but I’ve come up “short,” so to speak, with my New Year’s resolution (to weigh what it says on my driver’s license). So it’s time