Soup stock from beef bones

We love soup at our house - we eat it for lunch almost every single day - especially during the fall and winter.  Good soup is easy to make and the best soaps use a stock made from beef or chicken bones.










Vegetable Beef Soup
Put about 1lb beef bones in pressure cooker.  Add 6 cups water and 4 tomatoes or 1 can tomato paste .  Put lid and weight on.  Bring to a boil.  Let pressure cook with weight rocking for 30 minutes.  Turn off heat. Let pressure come down.  Or simmer in large pot for 1-2 hours .  Remove meat and bones and set aside.  Strain the liquid if you choose and return it to the pot.  Once meat has cooled you may slice it up.

Add to pot of stock:
 3 stalks celery diced
1 large carrot shredded.
1 bay leaf.
3-4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon thyme
 1 tablespoon parsley flakes
1/2 teaspoon pepper
the diced cooked meat taken from the bones
1 teaspoon onion powder
1/4 cup orange lentils
Bring to a boil, reduce heat and simmer for 30-60 minutes. Or until lentils are soft. Add fine rice noodles if desired.  Season with salt and pepper. and add more water until it is about 1 " from top of pan. 

 

How to feed a family of 6 Three Meals from one medium Pork Shoulder Picnic Roast.

Got a good deal on Pork Shoulder Picnic $4.41 kg or $2.00lb.  Im going to show you how to feed a family of 6 three meals using this pork shoulder!
On day 1:

Pork Shoulder Picnic
1 pork shoulder picnic about 1.5- 2kg it has hock removed but still has a bone in
Place roast into a heavy cast iron roast pan
Preheat oven to 350
Place roast covered into hot oven and roast for 1 hour.
Reduce heat to 325F and add 1 cup water
Roast for 20-30 minutes a pound - this roast will take about 90 minutes.

Remove roast and place roaster on stove element.

see the darker spots in the grease?  Great for the gravy!

For the Gravy: Mix 2 tbsp flour (rice or regular flour), two teaspoons onion powder and two cups water together.  Pour into roaster and stir into roast drippings.  Simmer for two or three minutes while stirring until thickened.  Season with salt and pepper.
Slice off 6  pieces of meat 80 grams - 100 grams and serve to your family with a vegetable, potatoes and the gravy. 
Pick the meat off the bones and dice placing in a 2-3 cup container and store in fridge.

Day 2
Make Bahmi 

Day 3
Make Nasi Goreng and serve with Kroepoek and salad or sliced cucumber.

Nasi Goreng

This has got to be one of our favourites - have been making it for years! Great way to use up left over pork.
Nasi Goreng
2 cups rice
3 cups water
1 teaspoon salt
1 large onion, diced
1 teaspoon garlic powder
3 tablespoons cooking oil
1 - 1 1/2 cups diced cooked pork
1/4 cup finely diced ham or bacon or bacon bits
1/2 teaspoon sage
1/2 teaspoon ginger powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/ 8 teaspoon turmeric
Method:
Cook the rice with 3 cups water and 1 teaspoon salt.  It is s common to make the rice the day before or to use left over rice.
Fry onion and garlic and oil together in heavy frying pan or wok. Add meat and spices.
Fry 5 minutes.  Add soy sauce a tablespoon or 2 depending on how you like it.
Mix in the rice and fry it altogether. 

In a separate pan make an omelet.  I use about 8-10 eggs for 6 adults.  Mix eggs with 1-2 tablespoons milk, green onion (optional), salt and pepper.  Pour into greased and heated frying pan.  Pull the sides in with a fork as shown in picture.


 





Flip and fry on other side.  Cut up and place over Nasi Goreng.

If you wish to have Kroepoek with it, fry that up before you start.  You can purchase Kroepoek in the Oriental Stores or the Dutch stores.  Serve with sliced fresh cucumber, Kroepoek and a salad if you like. We like sambal oelek on our rice to give it some "heat".

Bahmi Goreng - Gluten Free

This is our traditional Bahmi method - its great for serving a family with just a little bit of meat.




Bahmi - serves 6
1 lb spaghetti style pasta - I use Costco's  Giovanni Panzani Gluten Free.
1 cup cabbage, sliced and diced
1 onion, diced
1-2 cups cubed pork in 1/2" cubes (cooked pork from roast, chops etc.)
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon ginger powder
1/2 teaspoon salt
1-3 tablespoons soy sauce - depending on how you like it
1 cup canned or frozen cut great beans
1/4 cup diced green pepper
1 leak, diced - optional
Method
Cook spaghetti according to directions.  Drain.  Sauté onion and garlic powder in a few tablespoons cooking oil.  Add meat and spices.  Add vegetables and fry until done.  You may need to add a little water.  Add the cooked pasta and season with some leftover pork gravy (if you have it) or with soy sauce.  We like adding a little Sambal Olek to spice it up.

Sauté onion, leaks, meat spices vegetables

Butterscotch Fingers gluten free

This recipe is my mother-in-law's - one that she makes often.  She is in her nineties and still makes it.  Figured it would convert to gluten free quite easily and it did!  This is so simple and really has a nice taste - try it!




Butterscotch Fingers
1/2 c butter, melted
1 c packed brown sugar
1 large egg
1 1/2 cups fine rice flour - I use Asian
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup walnuts chopped
1/4 cup dates, chopped
Mix in order given.  Spread in a lightly greased 8" baking pan.  Bake @ 325 for 30 minutes.  Chill before slicing.

Barbecue Sauce

We use this recipe on ribs or on meatballs- very good and easy to make!
 Barbecue Sauce
1 med. onion, diced
1/4 cup vinegar
2 tablespoons sugar
1 cup ketchup
3 tablespoons worcestershire sauce - check if your is gluten free
1 tablespoon prepared mustard
2 teaspoons salt
Mix all ingredients together.
I usually double this for a slow cooker of meatballs or a few racks of ribs.  We like the extra sauce on rice with the meal.

Gluten Free Corn Flour Bread

Another Corn Bread recipe - almost the same but it required extra liquid - guess the yellow corn flour is a drier flour.  This is good for breakfast as well with jam and butter!  For a whiter version go to:
http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-cornbread-delicious.html
Gluten Free Skillet Corn Bread with Corn Flour
1 1/2  cups milk
1 egg
1/4 cup cooking oil - I used canola
1/4 teaspoon vinegar
1 cup yellow corn flour (buy at Bulk Barn or Asian section of store)
1/2 cup tapioca starch
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2tsp. guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5" cast iron skillet over high heat and melt 1 tablespoon butter in skillet.  Pour batter into hot skillet.  Fry for about 3 minutes until edge starts to look set.  Using a oven mitt grab handle of skillet and place into hot oven.  Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean.  Serve warm with butter.
Notes:  You could also butter a 10" baking pan and bake it in there for 15-20 minutes until done

yellow corn flour

fry a minute or two in hot skillet until edges look like this

fresh out of the oven!

makes 8 large slices 224 calories each

Gluten Free Skillet Cornbread - Delicious!

Sometimes the best things  are spur of the moment recipe alterations.  This started out as a muffin recipe I had developed years ago.  I head read about cornbread today and it stuck in my mind so 15 minutes before supper I decided to give it a go. 
This is a very simple recipe that goes great with most meals.  If you prefer a recipe using corn flour go to this link: http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-corn-bread-with.html
Gluten Free Skillet Cornbread! 
1 cup milk
1 egg
1/4 cup cooking oil - I used canola

1/4 teaspoon vinegar
1/2 cup cornstarch
1/2 cup tapioca starch
1/2 cup rice flour
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2 guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5" cast iron skillet over high heat and melt 1 tablespoon butter in skillet.  Pour batter into hot skillet.  Fry for about 3 minutes until edge starts to look set.  Using a oven mitt grab handle of skillet and place into hot oven.  Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean.  Serve warm with butter.
Notes:  You could also butter a 10" baking pan and bake it in there for 15-20 minutes until done. 

Green Tomato Relish - for Hamburgers and Hotdogs

Wondering what to do with all the green tomatoes this fall?  We kept our tomatoes ripening slowly until the last frost and decided to salvage the green ones to make relish.  This relish turned out very well and tastes quite a bit like bread and butter pickles.  The colour is not dark green like store bought relish but the taste is really nice and if you really prefer a dark green you could add
a tiny bit of green food colour.  I use to do that until the family said they preferred I left it in it's natural colour!

Green Tomato Relish  
3.5kg green tomatoes
450 grams onion
450 grams green peppers
2-3 celery stalks
2 cups sugar
2 cups vinegar
2 jalapenos- optional
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon salt
1 teaspoon turmeric - optional
Wash and core tomatoes.  Coarsely chop in food processor - in batches.  Place chopped tomatoes in large colander to drain.
Coarsely chop remaining vegetables in processor.
Place all ingredients in large pot.  Bring to a boil stirring often.  Simmer for 15 minutes. 
Place relish in hot sterile canning jars.  Wipe rims clean and place 2 part lids on.  Place in boiling water bath - covered by 2" water and boil covered for 30 minutes. 
Or, if you prefer process in pressure canner at 10lbs pressure for 15 minutes.  Turn off heat and let pressure down slowly following canner instructions.  Makes 6 quarts.