www.siloamsprings.locallygrown.net

All this cold weather and hearing about the colds and flu that are affecting our community has me thinking about nutrient rich bone broth. I make and freeze bone broth to drink, and use in soups or stews. The Nourished Kitchen blog is a great source for information and recipes about making and using bone broths. (http://nourishedkitchen.com/bone-broth/)

Here is an excerpt from the blog:

What’s the difference between broth, stock and bone broth?

In traditional foods circles you’ll hear a lot about broth, stock and bone broth – and they’re typically used interchangeably. Bone broth, broth and stock are built on the same basic foundation: water, meat or bones (or both), vegetables and seasonings. As it cooks, the liquid is typically skimmed (although this is not necessary since the scum that rises to the top of the stock pot – off-putting as it is – is a rich source of amino acids) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.

Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.

Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.

Why bone broths are good for you

Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken stock inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. Pretty cool, huh?

Perpetual Soup or Bone Broth the Easy Way

YIELD: As much or as little broth as you want, my family consumes about 2 to 3 quarts of broth each day.

Perpetual soup: Bone broth can be made in a slow cooker using this simple technique.

Ingredients
1 whole chicken (or the frame of a roasted chicken)

2 sweet bay leaves

1 tbsp black peppercorns

any vegetable scraps you have on hand or a whole onion, several carrots, 2-3 stalks celery, a head of garlic, thyme or parsley(optional)

filtered water

Instructions

Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.

After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in casseroles.

At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.

I encourage you to visit the page at the link provided for additional information and more recipes. Beef soup bones, marrow bones, chicken frames, and whole chickens are available to order via the online market.

Link for bone broth recipe: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/

Link for blog article: http://nourishedkitchen.com/bone-broth/

www.siloamsprings.locallygrown.net

www.siloamsprings.locallygrown.net

New Year is coming and here is a great recipe for your celebrations that incorporates blackeyed peas!

Zannie’s Black-Eyed Pea Dip
Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 12

Ingredients:

1 can (14-ounce) Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.

Courtesy of The Pioneer Woman
http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/