Bone broth is excellent for making soups, stews, sauces, and sautés. If you are on a paleo or AIP diet, bone broth is often recommended for sipping in between meals for extra nutrition.
Ingredient: water
Lemon Cilantro Vinaigrette
Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”
Curried Chickpeas with Rice
Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
Red Fork Beef Stew
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.
Red Fork Pot Roast
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend.
| Prep Time | 20 minutes |
| Cook Time | 3-7 hours |
| Servings |
people
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Ingredients
- 1 package Red Fork Pot Roast Slow Cooker Sauce
- 2.5-3 pounds Chuck roast
- 1 cups water or beef or vegetable broth
- 1 cup red wine or water; omit if using slow cooker
- 1 pound baby carrots
- 1 pound parsnips or potatoes
- 1 tablespoon olive oil
Ingredients
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Instructions
- Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
- Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
- Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
- Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
- Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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