Noelle likes Good Food

Did you enjoy my post yesterday talking about prepping meat and organs for quick and easy dinners ? I hope so. Today we are talking about BROTH!  Besides getting wonderful meat, organ meats, and tallow from Indian Creek angus , I also get lots of bones. Speaking of bones, I am a fan of any type of meat that is bone-in that require a long slow cooking time. Because the bones add lots of flavor and tenderness to the meat, it adds minerals, and dissolving the connective tissue in the cooking process fills the dish with easily absorbed amino acids and soothing collagen that benefits our skin and joints. Seriously, you are missing out if you only eat boneless skinless meat! Okay, back to the bones. I had an assortment of marrow and joint bones that I wanted to use to make broth. I was excited because they had lots of fat and connective tissue. First I loaded them into two pans and roasted them for an hour and a half at 375 F. Roasting gives them a great flavor, and renders o...

I had no clue what I was going to make for lunch on Sunday. I hadn't been grocery shopping in over two weeks and the empty shelves in my fridge were there to prove it.  I had a few old potatoes, some leftover sausage from making pizza a few nights ago, some frozen peas I had packed in my lunch the day before and never ate, 1 small zucchini, and some beef broth I made a couple days ago.  The remnants of my bare refrigerator aligned perfectly. I was going to make soup! So, I made soup and it was delicious. While we were eating it, Chris kept saying how good it was and that the seasoning was perfect. That was a big deal because he doesn't even like soup! I thought it was delicious as well. We ate the soup for 3 meals and I was sad when it was gone. I definitely need to make this again soon. When I made it, I just threw a bunch of stuff into the pot and tasted as I went. I tried to remember everything and give approximate measurements to write down a recipe. The bes...