Tuesday, July 17, 2012

Day 28- Two More to Go!

Hubby left very early this morning for a biz trip so its just us girls the next couple of days. I didn't sleep well (I never do when he's not here) and when I finally got out of bed I was pretty grumpy. Munchkin was in a great mood though, and was soon zooming through the house as I threw together breakfast for her (I wasn't hungry and decided to fast). A fried egg and some fruit did for Munchkin and while she gobbled those up I started a pot of chicken bones to simmer for bone broth.

Once the bones had simmered for a couple hours (and we'd moved on from drawing to reading stories to running up and down the hallway giggling madly) I made Garden Chicken soup for lunch. Munchkin went down for her afternoon nap soon after and I debated between a math lesson and cleaning the house.

Cleaning the house won (I really hate math) and while Munchkin slept I swept, did dishes, cleaned the deck and wandered the house moving things back to their proper places. After the place was acceptable I was hungry so I sat down with a mug of soup broth and a hard-boiled egg and glared at math problems. Needless to say, while my belly got full my mind just got twisted and tangled and more confused. *sigh*

After Munchkin woke up we went outside and played in the yard for while, even though it was cold and windy. After a few hours of goofing off we came back in and Munchkin snacked on frozen blueberries while I started supper cooking.

Tonight we had pan-seared pork shoulder steaks with roasted broccoli and tomato slices with lots leftover for lunches tomorrow. After a dessert of watermelon mint salad it was showers, cuddles, stories and finally bedtime for Munchkin and some quiet time for me.

In other words, more math. *sigh*

Only 2 more days left in my Whole30!!!


How To Make: Chicken Bone Broth
Makes about 6 cups of broth

Approx. 1-3 pounds of chicken bones (or a mix of bones and feet)
Enough water to cover the bones
Splash of vinegar or lemon juice
Patience
Optional: 1 carrot, 1 stalk of celery, 1/2 a medium onion

Add all the ingredients into a stock pot. Bring to a rapid boil, lower temperature and simmer for at least 4 hours. The longer the simmer the more nutrients are removed from the bones. Add water as needed. The longest I have simmered chicken bones is 24 hours.

When done simmering taste broth-if its too weak flavored remove lid and simmer uncovered to reduce liquid and increase flavor. Strain broth to remove bones and softened veggies, reserving any meat for soup. Return broth to the heat. Serve or store for later use.

Notes:
If the broth seems too greasy store in the fridge over-night. In the morning remove the top layer of hardened fat.

If you are making the broth for soup return the softened veggies to the broth and use an immersion blender to puree them. It will add another level of flavor to the broth.



Garden Chicken Soup
Serves 4

4 cups chicken bone broth
2 chicken breasts (and/or the meat reserved from making the bone broth), cut into 1" pieces
2 stalks celery, diced
2 carrots, cut into medallions
1 medium onion, diced
1 cup green cabbage, sliced thinly
1 tablespoon garlic (more or less to your taste)
1 teaspoon paprika
1/2 teaspoon thyme
1 bay leaf
Salt and pepper to taste
2 cups spinach, sliced thinly

1. Add broth to a large soup pot and bring to a medium boil.

2. Add chicken, celery, carrots, onion, cabbage, and spices. Cover and reduce heat to simmer. Simmer for 20 minutes.

3. Add spinach. Adjust seasonings if needed. Continue to simmer another 15-20 minutes, till veggies are tender and spinach is desired consistency.

4. Taste, adjust seasonings if needed, and enjoy!

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