Recipes · Snacks · Vegetarian · Veggies + Side Dishes · Whole30

Just Beet It! Beet Purée

I’ll be honest, for most of my life beets have been a hard limit. No way, no how, they were not going in my mouth. The taste was fine, a little earthy, whatever; but the texture, ugh I could not get over that texture – and so I spent all my life pushing away my grandma’s borscht and every fancy beet salad at nice restaurants.

“What changed?” you ask. For one, taste buds evolve as you get older. There are so many foods that I used to despise as a child that I love now (mushrooms for one). This doesn’t really help if you have a thing with texture though, so let me just get to the beet story: I recently had the extreme pleasure of ordering my Passover Seder plate contents from authentic-Russian/Ukrainian Portland powerhouse Kachka. Let me just say, if you’re in Portland and looking for a place to eat – you will not be disappointed.

One of the components of the Seder plate is commonly a shank bone or lamb chop, but vegetarians often use root vegetables. Kachka’s z’roah was a phenomenal lamb chop with a beetroot purée. Guys, listen to me when I tell you, this was the most amazing vegetable item I had ever put in my mouth. I licked my plate clean… and the container the purée came in, and the Seder plate, and The Boyfriend’s plate. Revelation: I love beets, and have been on a mission to recreate the recipe since this discovery (took me about… four days). Kachka let me know that their recipe uses a bit of honey which I have obviously omitted as it is not a slow carb compliant ingredient, but feel free to add some in on cheat day or if you’re eating paleo!

If you have never worked with beets before, don’t panic! I hadn’t either, but it was very easy!

For this recipe, you will need: 
Clean kitchen gloves (or two pairs disposable gloves)
Large pot with lid
Strainer (optional, but recommended)
Blender or food processor

Ingredients: 
1 bunch red beets (3-4 large beets)
1-2 tsp olive oil
~ 2 tbsp warm water
Salt, to taste

While wearing gloves, remove greens from beets. Leave the beets whole including the roots (the long skinny part) and about 2″ of the stem – this will help keep the red color from going all over the place. Place the beets in a pot, season with salt to taste, and cover with water.

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Cover pot with lid and bring water to a boil. Allow beets to boil until tender, about 40-45 minutes (very large beets may need some more time). Immediately drain beets and rinse them in cold water for 1-2 minutes. While wearing gloves, gently peel the skins off the beets – they should just slip right off along with the root, no peelers needed!

Allow beets to cool on a cutting board for at least 15 minutes. I gently cut the beets into a few large pieces so the insides would cool as well.

Once beets are cool to the touch, add them to the bowl of your blender or food processor with salt, olive oil, and 1 tbsp warm water. Blend until smooth or desired texture. Taste and adjust seasonings if needed – if your purée is very thick, you may need to add a bit more water or oil – and blend again.

Serve as is, or refrigerate and serve cool (I like it cold). Eat within 2-3 days.

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Beef · CrockPot · Recipes

Spring Fling: Short Rib Chili

Spring is here, spring is here! Well… sort of. In between glorious bits of sunshine, it’s still a little chilly which makes chili the perfect choice for dinner!

We picked up some beautiful boneless short ribs the other day, but I’m mixing it 50/50 with beef stew meat for a slightly more budget-friendly meal. This spicy hearty chili is a great option for weekend camping trips too (we usually make chili ahead of time and then reheat it in cast iron). And let me just say, these pictures may not be great, but the chili was amazing (seal of approval from The Boyfriend too).

For this recipe, you will need:
crockpot/slow cooker
non-stick pan
blender

Ingredients: 
~ 1.25 lb boneless beef short ribs
1 lb beef stew meat
2 cans (14.5oz) diced tomatoes
1 can (16oz) black beans, drained and rinsed
1 can (7oz) chipotle peppers in adobo sauce
1.5 medium yellow onion, chopped
1 clove elephant garlic (or 3-5 cloves garlic)
3 dried chili peppers
2 tsp extra dark cocoa powder
2 tbsp apple cider vinegar
1-2 tsp avocado oil (olive or coconut is fine)

Seasoning: 
4 tsp ancho chili powder
2 tsp oregano
2 tsp cumin
2 tsp salt / to taste

Add one can of diced tomatoes and liquid to the crockpot. With the other can of diced tomatoes, drain the liquid first (do not rinse) and add to the pot. Drain and rinse beans until water runs clear, add beans to the crockpot. Remove stems and seeds from dried chili peppers and combine in blender cup with one full can of chipotle peppers in adobo sauce. Blend pepper mixture for about one minute or until it resembles a uniform paste and add to the crockpot. Add 2 tsp extra dark cocoa powder, 2 tsp salt, and 2 tsp ancho chili powder to the crockpot mix.

Using a sharp knife, finely chop elephant garlic clove (also called elephant toes) or 3-5 cloves normal-sized garlic. Set aside in a bowl with the chopped onion. Add 2 tsp each of oregano, cumin, and ancho chili powder to the onions and garlic.

One clove of elephant garlic vs a whole head of "regular" garlic
One clove of elephant garlic vs. a whole head of “regular” garlic

Pre-heat oil in a non-stick pan on high-heat. While the pan is heating up, dice the ribs and stew meat into ~1/2 cubes – they do not at all have to be uniform in shape, just similar in size. You want the pieces to be small enough that they are “bite size” but big enough that they can still be shredded later on. Add meat to the pan, in batches if necessary, and cook for 3-5 minutes on one side only to sear the meat and lock in some flavor. Add all of the meat to the crockpot.

In the same pan, add the onion-garlic-spice mixture and cook on medium heat for 3-5 minutes until fragrant and the onions have softened slightly. Add this to the crockpot.

Add 2 tbsp apple cider vinegar, stir to mix everything together, and set crockpot on low for 7-9 hours. If you don’t want to wait that long, try cooking on high for 3-5 hours checking periodically to make sure it doesn’t burn. If you find that the chili has let off a lot of liquid, you can crack the lid a little bit to let some of the liquid evaporate. I personally prefer a thicker chili (as opposed to more liquid) so we usually crack the lid for half the cooking time.

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Serve immediately – as is, with chopped raw onion on top, with guacamole, or with grilled veggies.

Store in the fridge up to three days.

Beef · CrockPot · Lamb · Poultry · Recipes · Soup · Vegetarian

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
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  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!
    Beautifully set. Dig in!
  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
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  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
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  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
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  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!
    Mmm saucy!
  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
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  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
Poultry · Recipes

Southwestern Turkey Bowl

Between grad school, daily life, makeup nerdery, preparing for another trip back east, and a recent trip to Israel (followed by a vicious cold), I’ll be honest – I haven’t felt much like writing recipes lately.

Last week I had a bit of an eye-opening encounter with an old friend who reminded me that I’m not alone, that it’s okay to share even when everything isn’t fine and dandy, and that health comes first. She was right, and health definitely comes first – mine and yours. Taking care of myself starts, in many ways, with eating the right foods and I started this blog with the promise of sharing them with you guys. Not really doing good work if I’m keeping all the recipes to myself, am I? So, while there hasn’t been anything super extravagant lately, here’s a few quick meals coming up for those days when you’re running low on spoons.

Dinner is served!
Dinner is served!

Southwestern-inspired Turkey Bowl

Ingredients:
2 lbs ground turkey
1 15-oz can black beans, drained and rinsed
1 medium yellow onion, chopped
2 Serrano peppers, chopped

Seasoning:
1 tsp granulated garlic
fresh cilantro
cumin
chipotle powder
salt and pepper, to taste

For guacamole:
1 large ripe avocado
dried parsley
red pepper flakes
lime juice

turkey bowl

Heat oil in a large skillet over medium-high heat. Add peppers, onions, and granulated garlic and sauté for 3-5 minutes or until onions soften and slightly brown. Stir in beans, cilantro, and ground turkey. Season immediately with salt, pepper, chipotle powder, and cumin to taste and stir well to incorporate. Continue on medium-high heat, stirring frequently, for 7-10 minutes or until turkey is completely cooked through.

While your entrée is sizzling away, prepare guacamole following THIS recipe. I left out the pistachios this time (mostly because I didn’t have any), but I’m sure they would add a nice crunch.

Serve turkey-bean mixture in a bowl and top with guacamole and fresh cilantro or parsley. Enjoy!

Recipes · Soup

Turnip For What: Winter Mushroom Soup

Woo-hoo! The first semester of grad school is finally over. New recipes posted created by slowcarbsnacktime, 1/4 MHA. No but seriously, I finished the semester with straight As for the first time since sixth grade and I am feeling so relieved and ready to write.

If you follow me on instagram or facebook, you may have heard that our Whole30 adventures went exceedingly well. The Boyfriend and I each lost about 10 lbs and he is down nearly two inches on his waist! We just started a new lifting program so I didn’t expect to see much in the way of inches lost, but all my jiggly bits are definitely less jiggly. Bonus: a lot of my chronic stomach issues seem to have disappeared on Whole30 as well (I am guessing because of sneaky soy lecithin hidden everywhere that we weren’t so strict about before). For this reason, we’ve decided to give strict paleo a whirl and see how it stands up to slow carb. For the time being, I will do my best to create and share recipes compliant with all three – slow carb, paleo, and whole30 – but you should always make sure to check my ingredients anyway just to be safe.

One of my first winter break creations was this damn delicious mushroom soup that came together so quickly and paired great with The Boyfriend’s pan seared pork chops.

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For this recipe you will need:
1 large pot
Immersion blender
Vegetable peeler

Ingredients: 
1.5 lbs white button mushrooms, sliced
1 lg yellow onion, diced
1 turnip, peeled and coarsely chopped
1/2 can coconut milk (Thai Kitchen)
2 tsp white vinegar
2 qts (8 cups) chicken or beef stock

Seasoning:
2-3 tsp salt
1/2 tsp cracked black pepper
1/2 tsp celery salt
1 tbsp granulated garlic
1/2 tsp sage

Notes:

#1 – pretty much any mushroom will do, but I’ve been on a huge button mushroom kick lately and they’re also super cheap, so that’s what I used.

#2 – if possible, get the Thai Kitchen brand coconut milk (in the red can). For whatever reason, the milk is separated with solid cream at the top and the liquid at the bottom. I only added the cream and it was amazing. Mushrooms and onions already give off a ton of liquid and with two quarts of chicken stock, we didn’t need any more. Just adding the cream (all of it) made for a super creamy and rich soup, completely dairy free. A regular can of coconut milk will do just fine (in the can, not the carton), but I highly recommend that brand if you can swing it.

#3 – if you’ve seen some of my soup recipes in the past, you may have noticed I’m a big fan of blended soups. It’s a trick my step-grandma used to pull on us when we were kids to eat her (seriously delicious) healthy soups without picking out ingredients we didn’t like. It’s a trend that stuck and my go-to state for soups, but if you want a bit more chunk, just chop your mushrooms and turnip into small bite-sized pieces and ditch the Immersion blender.

#4 – I used chicken stock today because it’s all we had at home, but I suspect it would be even more delicious with beef broth. This soup (and most others on my blog) can also be made vegan in a pinch by subbing in vegetable broth.

Recipe:

Peel the turnip, removing ends, and chop into large chunks. Thoroughly wash all mushrooms with water. Seriously, they grow in poo, wash them well. Transfer mushrooms to a large bowl. Dice the onion and add it to the bowl of mushrooms.

Drizzle 1-2 tbsp of oil over the mushroom-onion mixture and toss gently to coat.

Melt 1 tbsp of ghee or olive oil in a large pot over medium-high heat. Add mushrooms and onion to pot and allow to gently fry, stirring occasionally (to ensure even browning) until reduced by half – about ten minutes. As I said above, mushrooms and onions hold a lot of water, so when you first add them to the pot it will take up a lot of space. As the mushrooms cook, they will give up a lot of this water and shrink down taking up half as much space in the pot as they did when raw. Add ~1 tbsp granulated garlic.

Add the chopped turnip to the pot and 1tsp of salt, mixing again to make sure everything got a little bit of time on the bottom of the pot to brown up. This caramelization packs a ton of flavor and will add some serious depth to your soup.

Add in two quarts of stock, mix again, and bring to a boil – stirring occasionally. Reduce heat and allow soup to simmer for 20-25 minutes before adding the coconut cream/milk. Remove from heat and let cream melt before blending the soup. Blend to desired consistency and return to low heat.

Add 1tsp salt, cracked pepper, and celery salt, and sage to taste and allow to simmer for another 10-15 minutes, until soup thickens.

Sometimes a few pieces miss the blender so if the soup isn’t smooth enough for you, now is the time to blend it again (remove the pot from the stove to do this).

Return pot to heat to help marry flavors. Adjust seasonings to taste and serve immediately. Finish with truffle salt or a swirl of coconut cream (optional).

Allow to cool completely before storing in the refrigerator. To reheat, add desired amount of cold soup to a small pot. Bring to a low boil on medium-high heat and serve.

Kid-Friendly · Party Food · Poultry · Recipes · Snacks

XXX: Spiced Up Chicken Salad

With the very last of our warm weather, we’ve been using the grill basically every day, and this meal was no different. Since I first came up with this dish, we’ve had it at least three times and it is definitely a new house staple.

Ingredients:
1 lb boneless skinless chicken thighs
1-2 tsp za’atar
1-2 tsp harissa
2 tsp high quality oil (olive or avocado)

For Salad:
1/2 cup sugar-free mayo or to taste
1 tsp dried tarragon
1/2 sweet yellow onion, finely chopped
salt and pepper, to taste

In a mixing bowl, drizzle oil over chicken thighs. Add harissa and za’atar and mixed gently until coated well. Grill on medium heat until cooked through (or oven roast at 425*F for about 20 minutes). If you are grilling chicken specifically for this recipe, let the meat cool completely and refrigerate for at least an hour before chopping – you don’t want the onions to soften or the mayo to melt! I specifically made extra so I’d have leftovers to make this spiced up chicken salad for lunch the next day, so I’m working with meat right out of the fridge.

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To a large bowl, add chopped 1/2 of a sweet yellow or Walla Walla onion. I highly recommend chopping the onion quite fine, I don’t think I went small enough and ended up with lots of mayo-covered onion at the bottom of the bowl (though The Boyfriend did not seem to mind this and cleaned out both plates).

Using a sharp knife or kitchen shears, coarsely chop chicken thighs into bite-sized pieces and add to the chopped onion. I have been relying on my squeeze-tube mayo lately, but I am estimating that I used about 3/4 cup. This really comes down to personal preference, so add a little bit at a time, stirring and tasting until you get to your desired consistency and flavor. Season with salt, pepper, and tarragon to taste and mix well.

Serve immediately or refrigerate until serving. Recommend eating within 24-36 hours.

Recipes · Sauces · Vegetarian · Veggies + Side Dishes · Whole30

Sweet Hundos: Oven-Roasted Cherry Tomato Sauce

Courtesy of our lovely next-door neighbors, late last week I found myself with close to four pounds of cherry tomatoes in the kitchen, mostly of the irresistibly orange Sweet 100 variety. We couldn’t possibly eat them all, and soup was out of the question – have you ever peeled that many tiny tomatoes? I certainly wasn’t going to. So here it is, oven-roasted cherry tomato sauce: so good, I literally ate half the jar before it had cooled enough to put away.

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For this recipe, you will need: 
Large baking pan (glass recommended)
Food processor
Heat-safe jar (glass recommended)
Plastic bags for freezing (optional)

Ingredients:
2-3 lbs cherry tomatoes (Sweet 100, or other variety)
6-8 cloves garlic, peeled
1-2 tsp onion powder
2-3 tbsp high quality oil (olive or avocado)
~ 0.5 oz fresh basil (10-15 g)

Gently remove stems from all tomatoes and rinse with cold water (I saw a hobo spider while out in the garden, so I made sure to wash them really well).

Pour 1-2 tbsp oil in a glass pan, tilting the pan to cover most of the bottom. Add tomatoes, garlic, onion powder, and an additional 1-2 tbsp of oil and carefully toss – you want to be gentle so the tomatoes don’t break, but you also want them to be coated with the onion powder and in a flat layer.

Roast in the oven for 30-35 minutes, until tomatoes are soft and wrinkly and liquid is lightly boiling. Remove from oven and let cool for 5-10 minutes.

Oven ready!
Oven ready!

Transfer full contents of the pan (including any liquid) to a food processor. Add fresh basil, red pepper flakes, and salt and pepper to taste. Blend for 1-2 minutes or until desired texture is reached (some people like it chunky, but I like it pretty smooth).

Transfer sauce to a heat safe container like a mason jar and let cool before storing in the fridge.

Serve with… basically everything. I put it in my roast chicken and even in a sausage and pepper stir-fry! Or just eat it with a spoon, ’cause it’s really that good.

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This recipe makes about one quart of sauce. Can be stored in the refrigerator for up to one week or frozen in a ziplock bag for 1-2 months (to defrost, place bag in a bowl of warm water).

Baked · Date Night · Party Food · Poultry · Recipes

Conflict-Free Wings

With flavors stemming from North Africa and the Middle East, I wanted to bring all these herbs and spices together without stirring up any trouble so for the sake of enjoying a good meal, any debate on the origin of flavors or other political discussions end here.

Somewhat inspired by the za’atar skillet bread The Boyfriend and I were fortunate enough to try at Willi’s Wine Bar on our recent trip to California, the marinade for these wings comes together very quickly and is practically impossible to stop licking off your fingers (before you touch the raw chicken of course).

You Will Need: 
1 large baking sheet
1 cutting board
1 large bowl
1 medium bowl or large ziplock bag
1 small bowl
1 very sharp knife or cleaver
1 rubber spatula
1 pair boning tweezers or equivalent

Ingredients: 
2 lbs whole bone-in chicken wings (about 10 wings)
5 tbsp high-quality olive or avocado oil
4 cloves garlic, minced or cubes
2 tsp lemon juice

Seasoning: 
2 heaping tbsp za’atar
2 heaping tsp harissa
1 tsp cayenne
1/2 tsp salt

Place the wings in a large bowl, cover with cold water, and set aside.

In a small bowl, combine all herbs and seasoning with 2 tsp lemon juice and 5 tbsp oil. Using a fork, stir until mixture resembles a paste. Set aside.

Cutting board: Using boning tweezers or equivalent, remove any feathers left behind on the wings. Split each wing from the drumstick at the joint with a very sharp knife or cleaver. Add split wings to a clean bowl.

Making this recipe a few times is actually what inspired me to pick up this little thing
Making this recipe a few times is actually what inspired me to pick up this little thing

Using a rubber spatula, toss wings with marinade-paste until all wings are coated. Transfer to ziplock bag or cover bowl with foil, refrigerate for at least four hours.

Remove wings from refrigerator about 30 minutes before baking, this ensures the meat will cook evenly.

Pre-heat oven to 410*F and cover baking sheet with foil.

Arrange wings on baking sheet skin side up and bake for 20 minutes. After the first 20 minutes, turn the wings so they are facing skin side down and bake for an additional 10 minutes.

Set oven to broil, flip wings one last time so they are skin side up, and broil for 3-5 minutes to get the skin nice and crispy.

Serve immediately.

Enjoy!

Health · Information · Kid-Friendly · Recipes · Sauces · Vegetarian · Veggies + Side Dishes

Homegrown Summer Ghee

I’m sure by now you have heard plenty about clarified butter. No? Let me explain, ’cause it’s pretty wonderful. Clarified butter, also known as ghee, is made by separating milk solids from butterfat and removing them. This Yahoo article sums it up quite nicely: “A staple of Ayurvedic medicine and Indian cuisine, ghee is made by heating butter until the milk solids are separated and then removed, meaning it’s not dairy, just fat—mostly saturated—which is essential to brain health, muscle recovery, and immunity.” … “It’s ideal for cooking at high heat (less prone than olive oil to go rancid when crisping or frying). And, with a rich, nutty flavor, it’s delicious on everything from lobster to Brussels sprouts.”

Now that you know the truth, it’s easy to see why the dairy-free product has become so popular with slow carb and paleo eaters. The best part is… it’s ridiculously easy to make. I’ve made clarified butter before, it really is quite simple, but I tried a few new things this time and it’s pretty damn hard not to eat this batch straight off a spoon!

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Putting my little garden to work! Fresh homegrown basil.

Appliances/Equipment: 
1 large pot
1 fine mesh strainer (small)
1-2 ice cube trays
1 sealable container (preferably glass)
Measuring Teaspoon
Measuring cup or small pitcher
Large bowl or pitcher with pouring spout

Ingredients: 
~ 1 lb grass-fed butter, unsalted
4 oz fresh basil (bonus points if it’s homegrown!!)

Cut butter into chunks and add to a clean pot. Over medium-low heat, melt butter until completely liquefied, stirring often to prevent burning. While the butter is melting, rinse basil with cold water. Gently pat/roll dry with a paper towel and remove all leaves from the stems – I do this by lightly pinching the base of the leaf between my thumb and forefinger and it just pops right off; discard the stems.

Lay the leaves out and pat both sides dry again. Using your hands, tear the basil into small pieces – small enough to fit several into each individual ice cube mold (but don’t throw them in yet).

Once the butter has melted completely, remove it from the heat. Set up your strainer or a piece of cheesecloth over a large bowl or pitcher and pour the liquid through – this is the first step in separating the milk solids from the butterfat.

Now, set the strainer over a measuring cup and pour butter through again – you don’t actually need to measure anything here, I just found my measuring cup to be the best shape for the steps that follow.

At this point, you should see the butter start to separate – the milk solids will sink to the bottom while the butterfat will float to the top. Using a measuring teaspoon, layer a small amount of the butterfat only into the bottom of each ice cube mold. On top of this base layer, place a small piece of basil. Cover with butter and repeat the butter-basil layering process until all the cubes are full – I think I got 8-10 pieces of basil in each one, possibly more. Remember to only use the butterfat for this, the idea is to keep it separate from the milk solids!

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So I used an entire pound of butter for this and ran out of ice cube trays. If you encounter the same problem, you can repeat the layering process on a larger scale in any container with a lid, but glass is preferable. Remember to put a layer of the butterfat in first so the basil doesn’t stick to the container.

Place ice cube trays in the refrigerator until the ghee solidifies – at least 12 hours. You can toss them into the freezer just like that, or if you are lazy like me, bang them all out at once and store them in the freezer in a ziplock bag for easy access later on.

Enjoy!

I’ve already used these little ghee cubes a few times and they paired wonderfully with my Saturday Morning Shakshuka and my Thai-ish Spicy Peanut Chicken.

Beef · CrockPot · Health · Kid-Friendly · Recipes · Soup · Whole30

Rosemary Bone Broth

I have written, deleted, and re-written this post like 10 times now. There is just so much information about the endless benefits of drinking bone broth, I’m kicking myself for not trying it earlier. It’s delicious, it’s super easy, and it’s really really good for you – what more do you need? Just ask your butcher for a few pounds of beef soup bones – femurs or knuckles – and get cookin!

No, but seriously – the list of health benefits is astounding. Bone broth is packed with nutrients and minerals like calcium, magnesium, and potassium as well as amino acids like glycine and proline which promote a healthy gut, and aid in digestion, growth, even muscle repair. I could write about all the good stuff in bone broth for ages, but let’s just get to how you can make it at home and then you can see all the benefits for yourself!

Special Equipment/Appliances: 
Large slow cooker/crock pot
Fine mesh strainer
Cheese cloth (optional but recommended)
Mason jar or other glass container(s), for storage

Ingredients: 
2 lbs beef soup/marrow bones (femur or knuckle)
2 tbsp apple cider vinegar
3 sprigs fresh rosemary
~ 4 L cold water (about 16 cups)

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Add marrow bones to slow cooker. Cover with water by at least 3″ – this took about 3.5L (~14 cups) for my 5 quart crockpot. Add 2 tbsp apple cider vinegar and 3 large sprigs fresh rosemary (the rosemary will be removed after the first 12 hours, so if you are using dried herbs or smaller pieces, I recommend placing them in a spice bag or using a string to tie them). Note: Do not, I repeat DO NOT, add salt. As the broth reduces, the salt will likely become too concentrated and will ruin you broth – it is best to add other herbs and seasoning later, in individual portions, when serving.

Set on low for 36-48 hours.

After the first 12 hours, remove the rosemary. Left in for longer, it will become bitter and start to disintegrate.

After 24 hours, add back some of the water that has evaporated. You still want to keep the water line about 3″ over the top of the bones.

The longer you let it simmer, the better it will be, but I am impatient and only managed 42 hours before I had to have it!

Line your mesh strainer with a thin piece of cheesecloth (one or two layers) and place it over a large bowl or mason jar. My strainer is quite large so I had to do this over a bowl and then pour it into the mason jars for storage.

Using a large ladle, run the bone broth through the strainer and cheesecloth – this ensures there will be no muck or bone fragments in your pretty broth! If you used a separate bowl like I did, carefully transfer your broth into your storage containers (I used large 1/2 gallon and quart mason jars). If you have a smaller strainer, you can place this over the top of your mason jar to strain it one final time – not necessary, but certainly won’t hurt.

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Leave uncovered on the counter to cool. As the fat comes to the top and solidifies, you can remove it with a spoon if so compelled, but it will render back down when microwaved so feel free to leave it in if you like it! Store in the fridge for up to one week.

Just be mindful, when you take it out of the fridge, it will act and look like jello. You made cow jello, and it is amazing!

To serve, season with salt and pepper and microwave about two minutes per mug. This would also make a great base for French onion soup, but we quite like it as is.

Enjoy!