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Food Fitness and Fun – ByCandace

~ Good Health Made Simple

Food Fitness and Fun – ByCandace

Tag Archives: #kettle&fire

Recipe: All-In-One-Meal – Unstuffed Cabbage Rolls

30 Thursday Mar 2017

Posted by ByCandace in Food

≈ 2 Comments

Tags

#bonebroth, #cabbage, #grassfedgroundbeef, #kettle&fire, #maindish, #meyerlemons, #onepotmeal, #recipe, #rice, #tinstarghee

Tools:

  • Chopping Board
  • Knife
  • Large Deep Pan w/ Lid
  • Spatula and or Large Spoon

Ingredients:

  • 1 – 2  Lemons  to taste
  • ½ – 1  Cup of Broth
  • 1  Can Tomato Sauce
  • 1  Can Diced Tomatoes
  • 1  Head Green Cabbage or Savoy Cabbage
  • 4  Cloves Garlic
  • ½  Large Bell Pepper (color of choice)
  • 1  Yellow Onion
  • 1 lb  Ground Elk or Bison
  • 1 lb  Ground Grass-fed Beef

Seasonings:

  • Butter or Ghee
  • Salt
  • Black Pepper
  • Garlic Powder
  • Lemon Pepper
  • Red Pepper Flakes

Directions:

Chop onion into small even sized pieces and saute in pan with butter or Ghee, season with salt, black pepper, and garlic powder over a medium-high-heat. While you onion is cooking, chop bell pepper into small even sized pieces and mince garlic cloves.

Pan
Tin Star Ghee
Veggies
Frozen Lemon Juice
Ground Meat

Once the onion is ½ way cooked, add the bell pepper with a little more salt and garlic powder. Once they are soft and have some color on them (de-glaze pan with broth or lemon juice) add the ground meat and season with salt, black pepper, and red pepper flakes (if you desire). Add in any seasoning or herb to the meat you prefer, the more flavor the better.

Onion & Bell Pepper
Add Meat
Meat

While the meat is cooking, chop the cabbage into large long strips. (Cooking Tip: Because cabbage cooks down, if you cut the pieces too small they will dang near disappear in this dish.)

Once the meat is cooked through and is nice and brown, add in the minced garlic and cook for a few mins. Add the chopped cabbage, diced tomatoes, tomato sauce, juice of two lemons (I used previously frozen lemon juice), and more of each seasoning. Place lid.

Browned Meat
Cooking Down
Lid On - Wilt Cabbage

Reduce to medium-heat and cook for approximately 20 minutes; after this time the cabbage should be wilting and easier to mix/stir. Stir well and if more liquid is needed to continue the steaming of the cabbage add in bone broth or white wine and maybe a little more lemon juice and salt and place lid back on and continue to cook for 30 – 40 minutes, stirring occasionally.

If you so choose, this dish is served well over rice. This is the time to make rice, with approximately 30 – 35 minutes of cook time left. I personally like to cook rice in bone broth and a couple of dashes of salt instead of water to add in nutrients and flavor.

Rice & Broth

Cooking Tip: As you may have noticed, I season each layer as it goes in the pan, this allows for the flavor to build as the dish progresses through the cooking process, if you do not the dish may turn out bland.

Done. Eat. Enjoy.

Unstuffed Cabbage Over Rice

I highly encourage you to Sign-up for Thrive Market.  

The annual fee is less than Sams Club or CostCo at $59.95 per year. Since March 2015 and today, I have saved $1,222.28 purchasing through Thrive Market. The second best part, aside from saving money, is that it all gets delivered to my door and I do not have to go to stores thus saving me time and energy as well.

Thrive Market allows you to shop for all the healthy food items you know and love at discount prices, because they cut out the middle man, and it gets delivered to your door so it also saves you time. Not only to you save money, but for every paid membership Thrive Gives a membership to a family in need.

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Bone Broth

05 Friday Aug 2016

Posted by ByCandace in Food

≈ 4 Comments

Tags

#bonebroth, #broth, #crockpot, #instantpot, #kettle&fire, #slowcooker, #thrivemarket

Bone broth has become very trendy and all the rage over the past couple-ish years for good reason. It is an incredibly healthy food that was all but lost from most homes. It’s back now and so very important for optimal health and longevity.

Just about every Paleo/Ancestral/Whole Food blogger has a post or multiple posts on the value and nutrition of bone broth.

You can also purchase pre-made bone broth. Other than Kettle & Fire Grass-fed Bone Broth which I do usually keep in my pantry at all times, I find that the others are pretty expensive considering it doesn’t cost very much to make it yourself.

Here are some of the folks I trust, if you are going to purchase instead of make it.

  • Kettle & Fire – This is my favorite; you can get the beef or chicken at Thrive Market.
  • Bare Bones Broth
  • The Brothery
  • Boneafide Provisions Restorative Bone Broth
  • The Osso Good Co.
  • Au Bon Broth
  • The Flavor Chef

Be aware of boxes of “broth” you can purchase in the average grocery store, they are full of all kinds of yucky ingredients you don’t want in your body. Read your labels.

How I Make Bone Broth

I like using my large oval crockpot or Instant Pot on slow-cooker mode. I prefer the low-n-slow method. You can do my way in a stainless steel stock pot on the stove as well.

I am always collecting bones; large ziploc bag of bones in my freezer at all times. When I get a full gallon size freezer ziploc bag full of bones, I know it is time to make broth.

The quality of your bones is really important; get grass-fed beef, free-range pastured chickens and pork bones. You can also make stock from duck, turkey, lamb, or deer.

The bones that I collect are mostly from our dinners, I save all our chicken bones and steak bones, pork chop bones etc. These work the best because they were seasoned well and browned in the cooking process. I keep the fat on the bones if I can and save it too along with the fat that I cut off and don’t eat. I mix my bones and use all the different types in each batch.

If you buy a bag of bones from a butcher, store, or farm I suggest putting some salt and pepper on them and roasting them in and brown in the oven before making broth from them; it provides so much more flavor.

Bone Broth Instructions

I get my crockpot out and fill it with good filtered water, I turn it on high and let the water start getting really hot.

I add ¼ cup of apple cider vinegar and some real salt. You can add additional salt to the finished product as well, should you not add enough at the start.

Then I pull out my very favorite secret – Regency Soup Socks I put all my bones in one soup sock and tie a double knot at the top. I put the bones in the water.

Timing: Some people like to cook their bones for 24 hours. I like to cook mine for 10 – 12 hours because that is how many hours on my crockpot and am able to plan ahead for. The longer you cook the more gelatinous the result should be; it also depends on your bones. The longer you cook it the deeper and richer the flavor will be.

Note: If you use the stove-top you want to get it to a good boil to start then lower the heat to a simmer. Watch to make sure your water doesn’t get too low; you may have to add water. You do not have to add water to the crockpot, since it is sealed, and it creates more of a gelatinous result.

In a second soup sock I add onion, garlic cloves, celery, a couple bay leaves, 1 – 2 lemons cut in ½ or ¼ – I squeeze the juice in and then throw them in the bag. I like to wait until around 4 hours before the broth is done cooking before I add this bag to the crockpot. You can also add fresh or dried herbs, but wait until a couple of hours before you are done before adding them.

Once it is done cooking, I pull the bags out and trash them.

I let the broth cool for a while, but not all the way.

Once it is cooler, I get my jars, strainer, and a ladle and put it in the containers.

I allow them to sit uncovered until completely cooled to room temperature.

I put them in the fridge and freezer and use them as needed.

Uses for Your Broth

It is awesome to warm up a mug and add some lemon and sea salt and drink it every day. The healing effects on your body over time will be very noticeable. I love to use it for my liquid to warm up foods. And naturally, making soup with the broth is a great way to get it in your diet.

Leave me a comment and let me know if and how you use bone broth in your life.

 

I purchase my Kettle & Fire Grass-fed Bone Broth from Thrive Market –

Thrive Market allows you to shop for all the healthy food items you know and love at discount prices, because they cut out the middle man, and it gets delivered to your door so it also saves you time. Not only to you save money, but for every paid membership Thrive Gives a membership to a family in need.

I’m currently projected to save $500 – $600 on my groceries in 2016 by purchasing from Thrive Market.

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