Cook Together Class #30 // Recipes: Bone Broth

Braised green Beans

Cinnamon and Carrots with olive tapenade

Kale and cumin marinated Feta salad

Vegan Bone Broth

Chicken bone Broth

Hummus

Braised Green Beans

2 lbs Green beans, trimmed

2 onions

1 cup olive oil

2 heads garlic

1 Tb curry powder or garam marsala

Salt

Lemon

  1. Julienne the onions and garlic and add to a large pot with the green beans
  2. Bring pot up to a high heat and add the olive oil and lightly season with salt
  3. Cook the beans until brown stirring often for 20 minutes
  4. Add the curry and cook for another 5 minutes
  5. Taste and season with extra salt and lemon as needed

Cinnamon and Carrots with olive tapenade

3 lbs carrots cut on the bias

2 each onions julienned

1 tsp cinnamon

2 lemons

2 cups olives, castelvetrano recommended

2 bunches basil

1 cup olive oil

2 cloves garlic

Salt

Lemon

  1. Add the carrots, 1 cup olive oil, onions and 2 cloves garlic to a large pot and cook on high for 30 minutes, stirring often
  2. Pit and roughly chop the olives, 2 cloves of garlic and the basil, combine with 1 cup olive oil in a separate bowl and set aside
  3. After the carrots are properly cooked add the cinnamon and plate
  4. Garnish with the olive mixture and season as necessary

Kale and cumin marinated Feta salad

5 bunches kale, washed and dried

2 cups olive oil

3 lemons

½ lb feta

1 cup roasted almonds

1 tsp ground cumin

Salt

  1. Wash and chop the kale, massage with the olive oil and a pinch of salt in a large mixing bowl
  2. Chop the feta and the almonds, mix and marinate with ½ cup olive oil, cumin and a pinch of salt
  3. Juice the lemons into the kale and season to taste
  4. Plate the salad and top with the feta and almond mixture

Vegan Bone Broth

2 cups chickpeas

1 lbs sundried tomatoes

1 head celery

1 leek

1 apple

2 cups dehydrated mushrooms

1 bunch of thyme

½ cup oil

Salt

Lime

Apple cider vinegar

  1. Add all dry ingredients to a large stock pot with the olive oil and sauté until brown
  2. Add 2 gallons of water and cook for 6-12 hours on low
  3. Strain broth, saving solids for the hummus
  4. Season to taste with salt, apple cider vinegar and lime
  5. Serve hot!

Hummus

2 lbs of leftover solids from the vegan bone broth

1 cup olive oil

2 each lemons

1/4 cup salt

2 cloves garlic

  1. in a vitamix combine the bone broth leftovers with the oil and garlic in 7 small batches in a Vita-Mix or other countertop blender.
  2. Season with salt and lemon juice as needed serve hot or cold

Chicken bone Broth

2 whole chicken

1 apple

1 head celery

1 tsp Apple cider vinegar

  1. Roast the chicken at 500 until brown, about 1 hour
  2. Add all ingredients to a large stock pot and bring to a light simmer for 12-24 hours
  3. Strain out liquid and season with salt and apple cider vinegar
  4. Serve HOT!

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