BROTH

[GitOverIt]

I found this site on another forum, an alternative one at that :D I spent a long time reading all about broth and its healthy uses.
last night for dinner I roasted a small turkey (with all the trimmings) and later deboned the leftovers and put all BONES into a crockpot (a large oval shape that holds more than the average size) I followed the directions and let it cook over night on low. Now I have the makings for a fast meal of soup, stew, broth to cook veggies in, or just a cup of hot broth instead of tea........
I'm going to freeze in different size containers and label for some hopefully interesting meals!

and this might be considered a good flu/cold tip for this coming season!



http://www.townsendletter.com/FebMarch2005/broth0205.htm

[grannyfranny]

Sally,,,sounds good. Don't you just love to smell those bones cooking? I put bay leaf in mine,,,makes it smell even better. I sometimes make a turkey/rice soup,,,,,,,better than Campbells!

[bratsareus]

Yummy sounds like a great idea Sally.

[RichJ]

hi sally,
that sounds real good. um :D :D and im hungry

have a good night my friend

richard

[ARL]

Yes I agree Sally,,,last year I made a big pot of turkey soup,,,I also left some meat on the bones... Goodddddddddd

[GitOverIt]

In the article they said skin, meat, bones, gristle (full of collagen) So what I would normally toss, I instead tossed into the crock pot...it made 2 large containers and 3 smaller ones for the freezer and future dishes....My mother used to make homemade noodles...maybe I''l make that on our next cold day....It's been warm here lately.

[ARL]

Not here it's a little cold at night... I saw soome dryness starting on my hands,,,boy did I jump in that tub fast,,,I'm still clear and not taking a chance.... Sally,nothing like homeade noodles for soup....that's a job to make,,,wow

[Dulane]

I can't eat wheat anymore. I wonder if I could make buckwheat noodles with eggs.

I can eat the rice noodles tho.

I do miss pasta, cause it's a good way to fill your tummy when you are hungry.

I'm gonna have pesto and chicken and rice noodles tonite. I'm already smacking my lips!

[GitOverIt]

how about rice flour or artichoke flour? I'm going to do a search on different flours!

[wackydog]

Sally - with the struggle to lower my BP, I'm really conscious of salt and it's pretty high in most canned broths. Also, the skin is where most of the cholesterol (chicken & turkey with skin can be higher than beef) is located.

Wonder if you left the skin & salt out, if your broth recipe would taste OK? I've been experimenting with salt substitutes - Mrs. Dash has some interesting blends now and there are pure potassium salt substitutes in our groceries.

[GitOverIt]

I didn't salt my version.......however I do like salt...but I use the grey natural
http://www.celticseasalt.com/

[GitOverIt]

I just read some interesting observations on cholesterol...and was wondering if I should post it on alts....didn't want to get it moved ya know?
anyway read it and see what you think!

http://www.mercola.com/2005/oct/18/can_low_cholesterol_increase_your_parkinsons_risk. htm

some of the related articles look good too!

[GitOverIt]

DULANE!!!!

see what I found :D


http://www.foodsubs.com/Flournw.html

[wackydog]

The Thesaurus is neat!

Here's a veggie broth recipe I found for the slow cooker - no fat, no salt:

makes about 2 quarts
preparation time: 20 minutes
cooking time: 6 to 10 hours

One of the best uses for a slow-cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own vegetable combinations.

1 onion, peeled and chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1 potato, peeled and cubed
2 celery stalks, chopped
3 cloves garlic, crushed
2 bay leaves
10 whole peppercorns
5 whole cloves
8 cups water
In a sauté pan, heat 1/4 cup water to a simmer. Add chopped onion, and sauté until water has evaporated. Continue to cook, stirring often to loosen onion from the pan, until onion is well browned, adding a bit of water if necessary, about 15 minutes.
Combine browned onion with remaining ingredients in a slow-cooker. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
Strain out and discard or compost vegetables, bay leaves and spices. Cool broth, then refrigerate for up to 5 days or freeze in small portions.

Now, I think I'll try your recipe for a batch of chicken soup this weekend! (and freeze the rest, in case we "come down" with whatever's going around this year.

[GitOverIt]

my next batch was going to be a vegetable one so this is good....my new Jack Lalanne juicer suggests using the residue from the juicer for broths or meatloaves etc......so this is a good way to use for the veggie broth!
they say to bag and freeze til you get enough to use!

[wackydog]

I'm so hungry I want to go home & scatter cookbooks all over and start stocking up - pun intended! - for winter!

This is what happens when I'm trying to keep myself awake while the computer is taking FOREVER to accomplish a task...tsk-tsk... :D