Category Archives: Broth, Stock, and Soups

Video: The Perfect Simmer on Your Stock

by Sarah TheHealthyHomeEconomist December 22, 2011

Many of you will be making stock with leftover turkey, duck, or maybe even goose in the coming days as you celebrate the holidays.

At our home, we will be roasting 2 ducks for Christmas dinner and I am more than a little excited about the incredibly flavorful gallon or so of duck stock I’m going to get from these two birds.

I talk quite a bit about the importance of homemade stock in the diet and how crucial it is to make stock yourself on a frequent basis and have some ready in your freezer at all times for quick meals as well as any illnesses that might strike your household.

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Video: Traditional Stocks and Soups

by Sarah TheHealthyHomeEconomist November 29, 2011

My Freezer is Usually Loaded with all Kinds of Homemade Stock

Chances are, you’ve probably used up most of the turkey meat from Thanksgiving by now and you are about ready to throw out those turkey bones.

WAIT!

Before you throw out those bones, did you realize that you can get about 2 gallons of delicious, nutrient rich, mineral loaded turkey stock by simmering them for a few hours with a bit of vinegar and a few chopped veggies in a big pot of filtered water?

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Video Clip: Strong Body Strong Mind Documentary

by Sarah TheHealthyHomeEconomist May 19, 2011

Chinon 8mm Movie CameraLast month, I wrote about a healthy living documentary for our local PBS station that I was privileged to be a part of.  I attended the screening party recently at the University of South Florida and was frankly a bit disappointed as the documentary seemed to focus almost exclusively on exercise as the optimal way of being healthy with eating well a distant second on the list of priorities.

The few times healthy eating was actually discussed, it was referred to in a vague and general way.  Specific recommendations for what to actually eat and how to prepare the food for optimal nutrition were not included.

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Video: All About Duck

by Sarah TheHealthyHomeEconomist December 29, 2010

We roasted two ducks for Christmas dinner this year.   As luck would have it, I was able to source them for the fantastic price of only $3.10/lb.   For such a gourmet dinner choice, they turned out less expensive than the local chickens I buy!

Duck is a much fattier bird than turkey or chicken.    One great benefit of roasting a fatty bird like duck or goose is that you can cook it at a higher temperature, so the meal is ready faster, yet there is little risk of dried out meat.

We baste our duck while it is cooking in honey water.    This glazes the meat beautifully and results in the most out of this world crispy duck skin you’ve ever tasted.

There is much less meat to be had on a duck versus a turkey, but you get a ton of duck fat in return.   I save this wonderfully healthy, nutritious, tasty fat in a glass container in the fridge and use it for weeks later to season roast vegetables.     My children never turn down vegetables roasted in duck fat.    They are simply too delicious to resist (even more tasty than veggies cooked in butter if that is possible)!

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Video: Preparing Lentils

by Sarah TheHealthyHomeEconomist December 8, 2010

Lentils play a critical part in my traditional cooking repertoire.   Low in phytic acid and other anti-nutrients, lentils require only a quick soak before they are ready to cook – unlike beans.    If you sometimes have trouble digesting beans like I do, even when properly soaked and cooked, lentils are a wonderful alternative.

There are 3 types of lentils:  green, brown, and red.    I typically use green lentils as they hold their shape very well after cooking, but I have recently found the red lentil to be simply delightful in soups.

When combined in a dish with rich, homemade stock as shown in this week’s video, lentils make an economical, nutritious alternative to meat.   The gallon of lentil soup I make in this video only cost about $5 - and I used organic vegetables and organic lentils!     This is about 25 cents a serving!

Even the cheapest fast food can’t beat that!

In these tough economic times, incorporating lots of lentils into your meals is a smart way to keep the food budget in check without sacrificing anything in nutrition!

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