Stocker Mom

Today is a cold and rainy day, in fact it has been raining for the past two days and according to the weather report, rain is in the forecast until the end of this week. This is, you understand, a perfect time to make stock.

The thought of making stock can seem overwhelming and time consuming, however not only is it extremely easy, it is tasty and oh so good for you.

Beef stock is basically broth, the stuff that makes the base for your vegetable beef barley soup, beef gravies and stews, rice dishes, beef stroganoff, pho, and so much more.  It is a fantastic feel good comfort food.   Heat some up, and a few leftover veggies and last night’s steak and you have an easy and delicious meal.

Stock is extremely good for you   If you use bones from grass fed beef you will get tons of Omega 3’s and minerals. The gelatins in this dish strengthen your bones and immune system as well.    Stock offers so many health benefits, especially if you are sick or have a cold.

I found my recipe in Jordan Rubin’s book “The Maker’s Diet”.  He uses a recipe by Sally Fallon. I base my stock recipe on this.  I use apple cider vinegar to pull the minerals out of the bones, so your body can use them.

Beef Stock

about 3-5 pounds beef marrow and knuckle bones
1 or 2 calves or beef feet, cut into pieces (optional)
3 pounds meaty rib or neck bones
filtered water
1/2 cup apple cider vinegar
3 onions quartered
3 carrots, quartered
3 celery stalks, quartered
several sprigs of fresh thyme bundled together and tied ( use string)
l bunch parsley

Place the knuckle bones, marrow bones and feet in largest stock pot you have and cover with water.  Add apple cider vinegar let sit for one or two hours.  Take meaty bones and bake at 350 degrees until brown.  Add this to stock pot that has been sitting.  Make sure you include all of the drippings.  Add all veggies at this time.  Add filtered water to almost the top of the pot. (leave at least one inch). Bring to a boil. A whole lot of scum will rise to the top.  Skim it off and discard.  When the scum is all gone, reduce to a simmer, the lowest heat possible.  Add thyme bundle.   Cover and simmer for up to 48 hours, the longer you cook, the better it is for you.  When done, let it cool  a bit and take out the bones.  Strain it, to remove rest of bone bits and veggies. Place in refrigerator of 20 minutes to one hour.  Fat will rise to the top and you can scrape it off and discard.  Use immediately or ladle into labeled quart-sized freezer bags for future use. 

This stock is the perfect base for any soup, sauce or gravy.  My next blog will give away my favorite soup recipes.  Until then, please remember to eat Whole Tasty Food!

The American Berry

As I started on my famous Cranberry-Orange Relish I decided to look them up and see what all the hype was about.  Okay, actually my wonderful husband Trey looked cranberries up for me on Wikipedia.    This tiny sour red fruit is loaded with vitamin C, phosphorous and polyphenol antioxidants which benefit the immune system, the cardiovascular system and are cancer fighters to boot.  They even help fight gingivitis and urinary tract infections.  Good stuff to know, good stuff to put into your body.

I  can make my cranberry orange relish on a regular basis because I buy cranberries when they are in the store during the Thanksgiving/Christmas season.   I freeze them right in the bag and then cook them frozen.  I make my relish with no artificial sweeteners or processed sugars; instead I sweeten it with fruit and honey.

Juliana's Cranberry-Orange Relish

1 bag cranberries

1/2 cup to 1 cup wild raw honey

2 oranges peeled, seeded and diced

10 dates, pitted

1 cup strawberries, fresh or frozen

2 cups Water

1 teaspoon cinnamon

 Put cranberries in large pot with water and bring to a boil.  Put dates into food processor and puree.  Add to cranberries.  Do the same for oranges and strawberries.  Add honey.  1/2 cup to start, more if you need it, depending on the sweetness of the oranges and strawberries. Stir occasionally. Add Cinnamon and turn heat to low and bubble until the cranberries have all popped open.  When relish is of desired consistency, chill.  This will keep for several weeks in your refrigerator.

This will be divine with the roasted lamb.  I also love to put a big spoonful of this in my smoothies to sweeten them and add that extra cranberry benefit.  Until next time, eat Whole Tasty Food!