Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Blend all spices together with a whisk. Generously rub both sides of the roast. Store the extra rub in a container with a lid that seals well. Mason jars work well. This is a great seasoning to have on hand…
Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp. Keep warm until ready to serve. Have bowls of all other ingredients and allow everyone to build their own tostada….
LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.
This is a skillet dinner.
The hardest thing about this soup is whether to add one chili pepper (which gives it a mild kick) or three (where you get a “punch”). This creamy soup is good hot or cold. Add some corn or cooked chicken to make it more substantial.
These healthy breakfast “treats” are so simple to put together that you shouldn’t save them just for company. Change up the flavors with granola and seasonal berries and this will always seem like a new recipe.
Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream.
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.