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Monthly Archives: February 2015

February 26, 2015
1 Comment
familyglutenfree
Soup and Salad

Slow Cooker Chicken Stock

February 26, 2015 Soup and Salad 1 Comment
Slow Cooker Chicken Stock

I think everyone has had enough of winter by now. We’ve had over 100 inches of snow in one month here in lovely MA and it has also been freezing cold. Even if they could manage to get themselves over the immense snow banks, it’s too cold for my little nuggets after about 10 minutes. I’ve had it. The only silver lining I can find is that I have really been on a roll in the kitchen.

With more time indoors and at home, I’ve had the ability to try new things or make meals that usually take a little more time. One meal my whole family universally loves is roasted chicken. Who doesn’t??   With these long days, I’ve had the time to roast a chicken once a week. One 4 pound chicken will give us 1 dinner and extra meat for lunches for the following few days. What I love most though, is saving the bones to make stock.

Making stock was one skill I always wanted to master. The act of making stock is so fulfilling. It is the best way to get back to our primal nature of using the whole animal. I feel like I truly honor the chicken by using it in its entirely, without waste. It is also a great way to access some of the best nutrients, such as minerals and gelatin. Although there is some debate around the benefits of bone broth or stock, everyone can admit that stock can make an ordinary soup into something wholesome and nurturing, with a whole depth of delicious flavors to boot.

Chicken Carcass

Chicken Carcass

 

Veggies - onion, carrots, celery, broccoli stems

Veggies – onion, carrots, celery, broccoli stems

They key to making delicious stock is time. The carcass needs to simmer at a low temperature for as long as possible to extract the nutritious and yummy goodness. I have fond memories of my grandmother’s stockpot working away on the stove. However, having two young kids and interest in leaving the house, this method just doesn’t get the job done. The solution is the ever-useful slow cooker.

Finished, Unstrained Stock

Finished, Unstrained Stock

All you need is your chicken carcass, water, a tablespoon of vinegar, salt, and an assortment of veggies for added flavor. Put it all in your slow cooker and let it do the work all day. Here are some tips I use to get the most out of my stock:

  1. Use quality water, whatever you would drink.
  2. Add vegetables to enhance flavor/nutrients. Typically, I always use onion, carrots and celery. However, I also save vegetable bits, such as, broccoli stems, asparagus ends, or kale stems. It’s a great way to reduce vegetable waste and add flavor to your stock.
  3. If using fresh herbs, add them for the last hour of cooking, since they are more delicate.
  4. Leave the skin on your onions to enhance stock color. Cool trick I learned.
  5. The longer your stock cooks, the better. I typically start it in the morning and end it after the kids go to bed (8:00 or so). You can also have it go overnight.
  6. Freeze your finished stock in 1 or 2 cup increments for later use.
  7. If you have a chicken carcass but you aren’t ready to make stock, freeze it. When you are ready, just pop it into the slow cooker. No need to defrost beforehand.
Finished Stock

Finished Stock

Getting into the habit of making stock, is a great way to enhance your recipes and feel good about the way you make the most of food. The slow cooker makes this daunting endeavor, easy and doable in our busy lives. It requires a little effort, but the reward is worth every drop. Enjoy!

Slow Cooker Chicken Stock
 
Print
Yield: Makes approximately 8 cups of stock. Prep Time: 10 minutes Cook Time: 8-12 hours
Author: FamilyGlutenFree.com
Serves: 8 cups
Ingredients
  • 1-2 chicken carcasses (bones with skin, extra fat removed)
  • 1 Tbsp apple cider vinegar
  • Enough water to submerge chicken
  • 2 tsp salt
  • Assorted vegetables (carrots, celery, onion, broccoli/kale/asparagus stems, herbs)
Instructions
  1. Add all ingredients to a slow cooker, except for any fresh herbs if using.
  2. Set slow cooker on high (4 hour) and cook for 2 hours.
  3. Reduce slow cooker to lowest setting (10 hour) and cook for as long as possible, 8 hours minimum is ideal.
  4. Stop the slow cooker and allow to cool down for a half hour to one hour. I usually remove the whole ceramic bowl containing the stock to expedite cooling.
  5. Set up a mesh strainer over a large bowl. Pour stock through strainer to remove chicken bones and veggies.
  6. Allow stock to cool and refrigerate overnight.
  7. Remove stock from refrigerator and skim any fat off the top. The stock should be gelatinous, like a bowl of jell-o.
  8. Use within a few days or freeze for later use.
3.2.2929

 

1 Comment
February 22, 2015
1 Comment
familyglutenfree
Our Story

Happy 1 Year Anniversary!

February 22, 2015 Our Story 1 Comment
Anniversary

One year ago today, Familyglutenfree.com went live!  It is really hard to believe that it has been one year already.  I feel like I have done so much more with the site than I thought was possible, but at the same time there are so many things I still wish I could do.

This blog started as a creative outlet for me.  It was a way to create something where I could express my current thoughts and interests in food and nutrition with a starting point being gluten.  I also hoped that in some small way I could help others who are struggling with the concept of becoming gluten-free and who are looking for ways to eat healthier.   When I started the blog, I had no idea what I was doing or how this would fit into my life.  It was really the first time in my life I jumped into something completely foreign in such a public way.

One year later, I am proud.  The feedback has been overwhelming and I hope I can continue to be creative, learn more and support others in the gluten-free community. Thank you to anyone and everyone who has taken time out of their lives to look at my blog.  I am looking forward to writing about another year of my family’s journey eating healthfully gluten-free.

This picture is of my two sweetie-pie boys, watching the snow pile up.  It has become the norm this winter here in eastern Massachusetts.  We have spent many days indoors at home.  However, it has been a great way to spend time in the kitchen.  I have finally gotten to recipes that have been on my back burner for months.  Although we may have severe cases of cabin fever, we are eating well. Whatever your definition of “eating well” is, we can all agree that good food starts in the kitchen and not in a package.  What are you cooking?

 

 

1 Comment
February 12, 2015
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familyglutenfree
Side Dish
paleo, vegan

Simple Mushrooms and Greens

February 12, 2015 Side Dish Leave a comment
Simple Mushrooms and Greens

Everyone says, “Eat your greens!” right! Well, after a while, a salad can get kind of boring, especially in the winter time when you are craving something warm and comforting. There are many ways to use leafy greens in a yummy, warm side dish. This is one of my go-to recipes, due to its simple flavors and how it comes together quick and easily.

Staples that I have on-hand at all times are prewashed greens (baby spinach, baby kale, or like one pictured as a mix). They are great for salads, smoothies and a side dish in a pinch. I also always have a carton of mushrooms. I especially love baby bella mushrooms because they have more meatiness than conventional white button mushrooms, but they are cuter and easier to prepare versus the larger Portobello mushroom caps (no need to scrape out the gills). Finally, shallots are a cooks’ best friends. They are the perfect size, stay fresh in the fridge forever and they have a much mellower oniony flavor that can go with almost any savory dish.

Ingredients

Ingredients

 

Prepped Ingredients

Prepped Ingredients

Bring these 3 ingredients together and you have a pretty yummy dish. All you need to do is pick your fat of choice. Sometimes I opt for coconut oil if a coconutty flavor will complement the dish.  Sometimes butter or ghee (clarified butter) will do for a more warm/hearty flavor. Sometimes avocado oil is best if I need something completely neutral tasting. The fat is up to you and how you think your greens and mushroom side will best suit your dish.  Note, olive oil is not stable under high heat, so I avoid it in the frying pan.

Simple prep is all you need. Just sauté the shallot and then the mushrooms, then wilt the greens. A whole container of greens seems like a lot, but I promise they wilt down, as these pictures illustrate.

Shallot and Mushrooms

Shallot and Mushrooms

Add the Greens

Add the Greens

Wilted Greens

Wilted Greens

I hope you enjoy this recipe!

Simple Mushrooms and Greens
 
Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Vegan Option, Paleo
Author: FamilyGlutenFree.com
Recipe type: Simple Mushrooms and Greens
Cuisine: Side Dish
Serves: 4
Ingredients
  • 1 10 oz carton of baby bella mushrooms, chopped into bite size pieces
  • 1 5 oz container of prewashed greens (baby spinach, baby kale, or mix)
  • 1 shallot, finely chopped
  • 2 Tbsp cooking fat of choice (coconut oil, butter, ghee, avocado oil)*
  • Salt to taste.
Instructions
  1. Add fat to frying pan and turn heat to medium/low.
  2. Sauté shallots until they begin to turn translucent and soften.
  3. Increase heat to medium and add mushrooms. Cook mushrooms until they begin to soften.
  4. Add greens and allow to wilt into the shallot/mushroom mixture and become tender.
  5. Add salt to taste.
  6. Note: excess liquid may form from greens and can be discarded or used as a sauce.
3.2.2885

 

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