Chicken Bone Broth- ancestral medicine

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I recently purchased a book, Nurishing Traditions by Sally Fallon, a fascinating and controversial tome filled with anthropologic studies on nutrition and recipes following traditional methods. From fermenting foods to raw meat, this book covers many interesting dietary theories. The book is very controversial for its praise of animal fats and discouraging of vegetable oils and homogenized pasturized dairy, I can definitely imaging my vegan friends flipping a lid over this. Either way, I've found it to be a great read and can see the common sense in the recipes. My first attempt was bone broth. So, here we go down the schmaltzy road to CHICKEN SOUP WITH RICE. 

In my first attempt at broth I rushed into it a bit too enthusiastically and refused to reread the recipe. I used a roasted chicken carcass, a fresh organic chicken, beef bones, spinach, a bag of shredded Brussels I had lying around, organic carrots, celery, an onion, bay leaves and apple cider vinegar. At some point I threw in herbs my mom gave me. This was a slight disaster, so far as, the spinach and herbs dissolved into a green paste mixed in with the meat and small bones. Definitely use a cheese cloth bag to keep herbs separate. 

Attempt #2- I started with an ORGANIC chicken and two ORGANIC chicken feet from Whole Foods, because we are cooking out all the amazing minerals in the marrow of the bones it must be of the highest quality.  Covering the chicken with cold filtered water, I added a 1/4 of apple cider vinegar and let it sit for 30 minutes, I finally read the dang recipe. 

Then I added the celery, peeled carrots and bay leaves. A quick press of the button on my crock to 8hr and was finished and free to fold some laundry. 

8hrs or 2 playoff football games later- the celery had practically melted away, so I removed what I could and added more celery, carrots, sautéed onion, garlic, new potato chunks and pepper (no salt yet!) to make my morning prep easier, let's be honest I only give myself fifteen minutes to get ready, I separated as much cooked chicken as possible into a jar and refrigerated it. Then I reset the crock to 8hrs. 

  

6:45 this morning- the entire house smells of garlic and chicken, or HEAVEN. 

I grabbed my new ceramic travel mug and added some chicken from the fridge, leftover rice from Saturday's dinner, broth from the crock and selected a few carrots and potatoes. There it was, gorgeous chicken and rice soup that took practically no effort and will feed myself and the man for at least three days. 

Vegan Marco Polo salad.

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So easy it hurts!

Quinoa cooked in veg broth. Mix with cooked soybeans, a jar of sun-dried tomatoes, a jar of marinated artichoke hearts, a jar of kalamata olives (chopped) and chopped romaine. Toss with sesame and balsamic. It's a little trip around the world.

The House Guests Couscous.

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As the family hippie vegetarian, I find that too often meal time can be, "Oo Andy we made a delicious beef stew for dinner" and "How's pizza sound for everybody?" Stomach groaning, it can start to send me into a slight panic. I love to eat and love cooking almost more. Lucky for me my sister-in-law has a gorgeous pantry.




As soon as I get into town I head straight to Trader Joes. On this occasion I picked up Tofurkey sun-dried tomato sausages. They are a consistently delicious alternative to meat. In the pantry here I found a box of Casbah Roasted Garlic couscous. Score!!! I chopped up and sautéed the 'sausage'. Served over the warm couscous it made for a dairy free vegetarian feast for three.

Even better, the leftovers will go great with my Trader Joe's frozen falafel tomorrow.


- Posted from the ether

Vegan Superbowl artichoke dip

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Racking my brain for a non-dairy snack to bring to the Superbowl party today, I settled on an artichoke dip that will fool even the most hardcore fans. At the grocery store aka bedlam, I looked at the ingredients on a packet of ranch dip. MSG was practically at the top of the list. Oh heck no. But, the rest was just powdered onion and garlic. I can manage that. I had a can of artichoke hearts in the pantry and we were good to go.

Ingredients:
1 pkg soft tofu
1 can artichoke hearts
1tbsp garlic powder
3 tsp onion powder
1/2 tsp salt
1/4 tsp cracked pepper
1 tbs olive oil
2 tbsp soy creamer
1 tbsp earthbound

I first heated the artichokes with the earthbound on a medium flame. Then, in a processor, I mixed the tofu and spices. Add the oil and soy creamer (or feel free to substitute coconut creamer). Throw the artichokes in and pulse on low to mix lightly, keeping the artichokes a bit chunky.

The heat from the artichokes will warm the tofu. You'll end up with a super creamy dip for pita chips, carrots, or hollow a round loaf and serve with the soft chunks of bread.

Have a great Superbowl party!!


- Posted from the ether

Oh My Goddess Couscous

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Brian and I threw this pearl couscous salad together for an infomercial tomorrow. Super easy and super delish.

Ingredients:
1 pkg Pearl/Israeli couscous
1/2 cup chopped marinated artichoke hearts
1 marinated red pepper chopped
1 can garbanzo beans
1/2 cup sliced black olives
1/4 cup Trader Joes Goddess dressing
Splash of white balsamic vinegar
Salt and pepper to taste.

In a pan melt a tbsp of butter or earthbound. Toast the dry couscous until lightly golden. Add water and boil until tender and water is absorbed.

Toss all together and serve warm or cold. Enjoy!!


- Posted from Craftlandia

Vegan Orange Ginger Bok Choy

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Today recipe is whipped up from a need to use some Bok choy I had in the fridge here on set. I thought I had teriyaki sauce but it was orange sauce, which has chicken broth in it. So I scrambled to find a new sauce.

What I did have:






1lb or so Bok choy, cut in quarters and rinse
2tbsp chopped garlic
2tbsp chopped fresh ginger
1/4 cup Olive oil
Juice of 1/2 orange and peel just the bright orange of the peel.
1 big squeeze of agave
1tbsp dried red chili pepper

I read that, despite the usual rules of stir fry- super hot wok then add oil, when you want a pungent garlic flavor start with cold oil and add the garlic and ginger. Then bring the wok up to temp, or in my case, electric skillet. Once the garlic and ginger begin to brown add the bok choy.

I fried it until the leaves were soft. Then I added the orange juice, zest, chili pepper, and a healthy squeeze of agave. Once the bok choy was tender enough to eat I scooped it into a bowl and let the wolves descend. I think the biggest sign that it was a hit was how fast it went, this from the crew that I was told eat mostly meat.

- Posted from the crafty kitchen

Fried Egg Bruchetta

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As a dairy-free mostly vegetarian, brunch can be a hard menu to pick from. A few weeks ago I finally found a breakfast joint in my 'hood that had a flavorful dish I could and would eat. The award goes to The Mustard Seed Cafe in Los Feliz for their Eggs Bruchetta. Now the only difference here is that mine has no toast, couldn't be bothered to put on boots to trudge across to the market. I have, however, made this with cornmeal pancakes with scrumptious results.

For the bruchetta, two servings worth, I chopped three organic Roma tomatoes and two cloves of garlic. I mixed it with about 1/4 cup of basil chiffonade, I use scissors for convenience.
Add a few dashes of salt and mix.

I like my eggs over-medium with just a touch of thick yolk to run out. Spoon the bruchetta over the eggs and season with a bit of fresh cracked pepper.

- Posted from the ether