So my friend Colleen Segarra made this wonderful apple bread .. So my friend Colleen Segarra made this wonderful apple bread
tried it cold and OMG .. I want the recipe .. so what did I do
.. I made a French toast batter ( 2 eggs and cinnamon ) dipped it in.. fried a few pieces of bacon… took that fat and fried the bread in it… hallowed our the middle of one and put an egg in there .. fried it up… drizzle with maple syrup… mmmm so good… the other slice goes with me tomorrow.. it I don eat it later…
Found some veal liver in the grocery store.. being from a European family and background.. anything cooked ..boiled or frayed was usually in maggi… the magic seasoning…..
liver and onions with a side of mashed potatoes with a little butter was always on our dinner table… so I thought hey I've never had this style … we always bought calves liver or chicken liver… let's try it!! Here we go…
What did I do… simple…
So I didn't have any onions so added or sprinkled some onion powder on top…and now lightly pan frying … just sprayed with Pam spray… this is .50 lb …
My opinion.. if you want to add a little salt and pepper… you can but I eat a low sodium diet so didn't need it..
Flavor compared to calves and chicken liver .. earthy… yes would have been better with real onions I just did not have any in the house.. so improvised.. a woman's life ( onion powder) …
The benefits of this broth are infinite, but the biggest natural benefits of adding bone broth into your primal diet are:
1. Joint Health 2. Better Digestion 3. Rich in Minerals 4. Improved Immune System 5. Protects against the common cold and flu
However, bone broth isn’t just your regular stock made after a few hours of simmering a chicken carcass on the stove (although, that’s pretty tasty too). Bone broth’s real benefits come from simmering the bones for up to 72 hours, which allows the marrow to be cooked down and the minerals to be released.
The bone broth recipe is thick and gelatinous, filled with minerals and healing properties that many cultures have believed in for thousands of years.
4 lbs beef bones
12 cups water
2 T apple cider vinegar
1 medium onion, roughly diced
1 1/2 cups chopped carrots
1 1/2 cups chopped leeks
3 bay leaves
3-5 sprigs fresh rosemary
6 cloves garlic
1 t black peppercorns
Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.