Have you ever tasted a soup with a depth of flavor that you just can’t explain? Did it have an indescribable richness that you would love to duplicate? Chances are the chef of that soup utilized a secret trick that has become less common ever since boxed and canned broths have become prevalent at the market. Most likely the cook has an important but old-fashioned weapon in his or her arsenal – chicken stock made from scratch. While the sound of this might initially seem too overwhelming or involved, I can assure you that making chicken stock is easier than you think. I dare you to try it just once and you likely won’t be buying boxed chicken broth again. It does take some planning ahead, but it is SO WORTH IT! Not only is homemade stock delicious, it is incredibly nutritious as well. Continue reading Making Chicken Stock is Easier Than You Think
These curried chickpeas are a hearty addition to our meal plan rotation. Preparation is quick and simple, and the smell of the sweet curry wafting through the house is a welcome addition on a chilly afternoon. Besides being delicious, it is packed with protein and fiber, and plenty of nutrient-rich vegetables. We like to serve it with steamed quinoa topped with freshly diced pineapple, tomato, and cilantro. For extra heat, you can add more curry paste or a sprinkle of cayenne pepper. This recipe is also an excellent candidate for preparing in bulk and freezing. Continue reading Curried Chickpeas
Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
- 1 large organic onion, diced
- 3 organic stalks of celery, diced
- 5 organic cloves of garlic, minced
- 10 oz of organic carrots, shredded
- 8 oz nitrate/nitrite free organic ham, diced
- 1 qt. of organic chicken broth
- 2 cups water
- 1 TBSP curry powder
- 2 TBSP Sugar in the Raw
- 1 tsp freshly cracked pepper
- 1/2 tsp cayenne pepper
- 1 tsp dried sage
- 1 tsp dried thyme
- Place all ingredients into a large crock pot.
- Stir lightly to combine.
- Cook on low setting for 6-8 hours.
- Use immersion blender to smooth out some of the chunks, if you like. I leave mine lumpy and just mix it a bit with a spoon.
- Garnish with a dollop of fresh organic plain yogurt, or some shredded cheese, if desired.
BULK COOKING INSTRUCTIONS
For Bulk Cooking, I quadruple this recipe using two large crock pots. In EACH crock pot I add:
2 large onions, diced
6 organic stalks of celery, diced
10 organic cloves of garlic, minced
20 oz. organic carrot, shredded
16 oz. of nitrate/nitrite free ham, diced
2 qts. chicken broth
4 cups water
2 TBSP curry powder
4 TBSP Sugar in the Raw
2 tsp freshly cracked pepper
1 tsp cayenne pepper
2 tsp dried sage
2 tsp dried thyme
Cook as directed above. Cool completely and divide each crock pot contents into two gallon-size freezer bags, yielding four bags in all. Lay flat and freeze to stack horizontally. Don’t forget to label your bags with date and contents.
FREEZER TO CROCK POT INSTRUCTIONS
Take frozen soup out of freezer and run under warm water long enough for the soup to release from the sides of the bag. Cook in your crock pot on low setting until warmed through and steaming hot.
- 12 Beets (or however many you can fit in bottom of crock pot) , variety of your choice
- Scrub beets well and place in crock pot.
- Cook on low setting for 12-16 hours, or until beets are tender when pierced with a fork. Time will vary depending on the size and variety you have chosen.
- To peel beets, run under cold water while rubbing skins off with your fingers.
- Eat as is, or use in desired recipe.