Food

Bone Broth

I love making bone broth…it is so nice to have once it starts to get cooler outside…and it has many nutritional benefits as it is loaded with minerals, it helps aid with digestion and the collagen helps to rebuild joints – these are just to name a few!

I have been using organic chicken necks and backs which I get through TK Ranch. Here is how I make it ๐Ÿ™‚

I first roast the chicken parts I use for about 45 minutes..this will help to make the broth more flavourful.

Then I put the chicken parts ย in a stock pot filled with water and add about 3 tablespoons of apple cider vinegar…I let it sit there for about an hour..the apple cider vinegar helps to pull the collagen and nutrients of the bones out of the chicken.

Next I add some chopped vegetables and spices to the broth – then bring it to a boil and simmer on low for about 24 hours..and then voilร  it is done…almost! All you will need to do next is strain the chicken and vegetables from the broth…let the bone broth cool to room temperature and then put into mason jars..make sure to leave about 3 inches space in the mason jar…as the jars can crack if they are filled to full. Enjoy ๐Ÿ™‚ I often will drink bone broth for breakfast and as a snack throughout the day…delicious ๐Ÿ™‚

 

 

 

I’m making tomato sauce! :)

Janelle and I both have been on a big kick and looking at things that we buy regularly and seeing if we can do it better…cheaper…and healthier….pasta sauce is one of those things that can be a bit time consuming to whip up properly which is why it’s best to do huge batches of it. And since we recently acquired a new apartment sized freezer we now have enough space to store more great stuff like this.

(I have canned pasta before but it’s got a few more steps to it and really isn’t as space effective.)

I was considering posting a recipe here…but at the end of the day I think you all know what goes into pasta…experiment…taste it along the way…add things you think would work well together…if in doubt…throw some honey in.

Pesto

Fresh ground up basil from the garden (and some from Sparrows Nest Organics)

 

The trick is to not use a food processor…just use a mortar and pestle (btw…pestle…pesto….why do you think it’s called pesto?) and use as fresh ingredients as you can. 1/3rd cup of pine nuts….some parmesan if your wife doesn’t eat it all…some garlic to taste and then start smooshing. I love it! I’m really trying to limit the amount of kitchen gadgets and machines that we have.

 

Dear Diary… <3

Hello….it is me…Janelle..and I am writing a blog entry! I am going to make more of a concious effort to update our wonderful blog that Justin worked very hard to make! Today is Sunday…I enjoy my Sundays as I usually am working Saturdays…I am just relaxing…went to hot yoga earlier…I love Moksha Yoga studio where I go…I think I am going to try doing an energy exchange program there to make it easier on myself financially and I think it is a nice way to contribute to the studio ๐Ÿ™‚

We are currently getting ourselves ready for a trip to Manitoba to visit family, we are really looking forward to seeing everyone as we haven’t seen everyone in over a year and we miss them!

And because I love photos here are some photos of some food from our garden…the stars are KALE and BEETS!!! (my juicer has been never been happier)

 

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Have a wonderful week!!! <3

Love,

Janelle

Home made fridge pickles!!

Something about pickling or fermenting just gets me so darn excited!

My recipe:

(freestyle it as you will)

  • 1 cup of diced onion
  • 1 bulb of diced garlic
  • 1 big cup of fresh dill
  • 2lbs of pickles (always local and organic of course)
  • 2 cups of vinegar
  • 2 1/4 ish cup of hot water
  • 2 tsp’s of pickling spice from Earths General Store…ideally left in a cupboard and forgotten for a year
  • 1 tsp of caclium chloride to get them pickles to *SNAP!

Cut the pickles into thirds, mix all the liquids together and then submerge everything in the fridge for 4 days. After 4 days take them out and toss them into some jars. Give it another week and then BAM done! tasty!

I have canned them in the past but I think that’s mostly a big scam so these one’s are going fridge style.

Some gorgeous pics below..

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(Note: i still got to figure out a good resizer in chrome…this is kinda ridiculous…