primal cavewife

Showing posts with label bone broth. Show all posts

Pulled Pork

This pulled pork is easy to make. I just dumped everything in the slow cooked in the morning before work and dinner's ready when I come home!

Ingredients:

pork shoulder

salt

pepper

turmeric

cloves

nutmeg

cayenne pepper

1 cup chicken broth

Rub all the dry ingredients on the pork shoulder.
Place it in the slow cooker on low for 6-8 hours.
Add in chicken broth and let simmer for another half hour.

Made another soup last night to use up the last my bone broth. I also had to use up the broccoli that has been in the fridge for a while so I gathered all the veges I could find including the stuff from the backyard to make the soup!

Ingredients:

4 carrots, chopped

1 broccoli, chopped (including the stalk)

1 onion, sliced

handful of kale

handful of spinach

herbs (chives, parsley, basil and oregano from the backyard)

1 can coconut cream

2 cups bone broth

salt

pepper

Place all the ingredients in a pot and bring to boil.
Simmer for about half an hour or until the vegetables are soft.
Cool for a bit and blend in a blender. Serve warm.

Carrot & Cabbage Soup

It's getting a bit chilly here in Perth and both my boyfriend and I are a bit sick. Something warm in the belly always feels good so I made vegetable soup! I know... eurgh... vegetable soup... that sounds gross... But try this and you may just love it! Blended vegetable soup is one of the yummiest things in winter! You can throw in any vegetable you like, boil it down and blend it. My other recipes include sweet potato or cauliflower, but I needed them to make my cauliflower mash and baked sweet potato for my surf and turf and we were running low so I just threw in other veges I could find in the fridge and voila!

Ingredients:

2 cups bone broth

1 can coconut cream

1/4 cabbage, chopped

6 carrots, chopped

1 onion, sliced

herbs (I used chives, oregano, basil and parsley from the backyard, lots of it)

salt

pepper

Put everything in a pot and bring to boil.
Simmer for about half an hour or until the vegetables are soft.
Blend everything in a blender and serve.

Pork Pot Roast

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

Heat coconut oil over medium heat in a large frying pan.
Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
Sear the roast in the frying pan for 4 minutes on each side.
While the roast is searing, chop the veges into large pieces.
Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
Add the stock, canned tomatoes, thyme branches, garlic and pepper.
Stir well and bring to boil.
Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
After the roast is done, remove the roast from the vege mix.
Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.

Bone Broth

Bone broth is one of the healthiest foods you can have. All you need to do is to invest in a slow cooker so you can let it cook while you're away. You can either save up a bag of bones in the freezer or buy a big bone from the supermarket.

Ingredients:

Bone

1/4 cup Vinegar (I used Apple Cider Vinegar)
Water
Salt

Put the bone in the slow cooker and fill it up with hot water until the bone is covered.
Pour in the vinegar and add salt.
Set the slow cooked on high until it is boiling, and then turn it down to low.

I let mine cook for 48 hours before I turned it off. You can then freeze it, which is what I did, and use it as a stock or drink it like that or cook it with vege. Be creative!

Shepherd's Pie

I used to work at a bakery when I was still studying my Bachelor degree. I love the smell of pastry and bread. Smells so homely. I can still bake them now, but it’s no fun baking when you can’t share it with your other half properly. Even though it’s not the same without the smell of freshly baked pie, this is a close alternative especially for those cold winter nights to keep your bellies warm.

Ingredients:

coconut oil
1.5kg beef mince
2 onions, chopped finely
4 medium carrots, chopped finely
dried herbs
2 bay leaves
8 tomatoes, chopped
2 cups bone broth
cinnamon

Mash Potato Topping:
1 large sweet potato
pepper
cinnamon
butter, melted

Preheat oven to 190 degrees.
Add coconut oil to a large frying pan and heat over a low/medium fire.
Add the mince, onion and carrot and stir until cooked.
Add the bay leaves and herbs and stir through for about a minute.
Stir in the cinnamon, pepper, chopped tomatoes and broth, and cover and simmer for 30 minutes. Season to taste.
Peel the sweet potato and cut it in thirds and boil it until it is soft. Drain the water and mash them. Season to taste.
Pour the mince mix into a large casserole dish and cover with the mashed sweet potatoes. With a brush, glaze the top with butter.
Bake in the oven for 30 minutes or until golden brown.

Cream of Vegetable Soup

Spring’s here in the southern hemisphere, but it still gets a little chilly at night. Here is a recipe that is bound to keep you and your belly toasty warm!

Ingredients:
3 tbsp chicken stock
4 cups water
6 carrots, chopped
cinnamon
oregano
pepper

2 cups cauliflower, chopped
1 can coconut milk

Bring the chicken broth to a boil in a large soup pot, and then add the carrots and spices.
After a few minutes, add the cauliflower.
Boil the whole mess together until the vegetables are soft.
Pour in the can of coconut milk.
Pour the soup in a blender and blend on high speed until smooth.

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