the Nourished Dwelling

How to use more bone broth

by 9 Comments

If you’re just jumping on the practice of incorporating more bone broth into your daily diet you may not know exactly how to use it. Well, look no further, here I will show you how to use it in your regular kitchen rhythm. Incorporating bone broth into your diet on a regular basis has so many benefits. It’s packed full of collagen, vitamins, and minerals making it a great addition to your daily nutrition.

Not only does it significantly increase the protein content of your meals and add a deeper flavor profile, it also boosts collagen, supports digestion, helps maintain a healthy immune system, improves joint pain, overall stiffness, and even helps support sleep. The list goes on and on! But like with anything, choosing a higher quality bone broth is really important. I often make my own which I shared a how-to for here. But in case you’d rather source some broth elsewhere here are a few brands we have used and love.

Thrive Market Organic Bone Broth

Kettle & Fire Bone Broth

Soup & stews

This one may seem obvious but it had to be said. Making more soups is a simple and effective way to use more bone broth in your weekly routine. We make soups and stews all year around with seasonal produce and herbs.

This nourishing chicken and potato soup is a household favorite. It’s packed full of vitamins and minerals and a great meal for gut health making it just as healthy as it is delicious.

We also regularly make Half Baked Harvests Persian Stew replacing water or stock with our home made broth.

bowl of bone broth soup on wooden cutting board with napkin and spoons

Hot chocolate and infused drinks

This one is far less obvious but yes… bone broth can be used to make hot chocolate. And and as crazy as it is to believe it’s palatable, it’s actually a welcomed treat in my kiddos eyes. It took me a few tries to get our preferences just right but when we did it was game over for the traditional hot chocolate packets in our home. I shared our go-to recipe here.

The biggest tip I can give for this one is a resource I found that has become my favorite for all things broth. Better broths & Healing Tonics by Dr. Karen Fitzgerald and Jill Sheppard Davenport.

Their sweet chicken broth replaced the typical onion, carrots, garlic combo with apples, citrus, cinnamon, clove, and nutmeg making it the BEST brith to use in something like hot chocolate.

toddler stirring bone broth hot chocolate

Bone broth rice

Another staple in our home is using it as a base anytime we make rice. Not only does it add flavor to your rice it adds all that protein and additional benefits listed above. It’s as simple as replacing water or stock 1 to 1 in your rice making method. Boost your rice even more by adding turmeric and a pinch of salt to take a classic middle eastern yellow rice to the next level. We make this weekly and often with something like roasted chicken or our favorite beef kofta recipe.

bone broth rice plated with beef kofta with stripped napkin and fork beside plate

Finishing off vegetables and deglazing with bone broth

Another great way to get in some of those benefits is to use bone broth when sautéing, stem, or deglaze in any recipe. It’s literally that easy. Never throw away left over bone broth! Finish off whatever you have in your next meal using this method.

Pin for Later!

How to Guide: Sourdough Bread for Beginners

by 1 Comment

Jump to Recipe

Learning how to make a simple sourdough recipe doesn’t have to be complicated. In fact, all it will take is a little time and a few ingredients you likely already have. This how to guide: sourdough bread for beginners will talk you through step by step, learning how to make sourdough the simple way.

My sourdough journey started just before it blew up online through the 2020 pandemic area which was fortunate enough for me because suddenly there were so many resources to help guide me along. Yet, I felt stuck and it all felt overwhelming and complicated. I felt like it had to be super scientific. And as a new mom that just wasn’t feasible and I quickly became defeated. Then I learned one recipe that changed my life. It’s super easy to remember as mom on the go. And that’s exactly why I created this how to guide: sourdough bread for beginners!

loaf of artesian sourdough bread on wooden cutting board

Why Sourdough?

Sourdough bread is a method of baking that by nature is healthier for many reasons. Some of my favorite are that it’s easier on the digestive system. It has a lower glycemic index, provides healthy bacteria, is better for those with gluten sensitivity, has no preservatives, and it’s just plain delicious.

What is a sourdough starter and do I need it?

The quick answer is yes and yes. Sourdough starter is fermented flour and water that once activated provides healthy bacteria for your gut while also acting as the rising agent for your sourdough recipes. It can easily be cultivated at home. If you have never made sourdough before and do not have a starter you will want to go back to my sourdough starter how to as your first step. Once you have one going come on back her to make your beginners sourdough bread!

Supply List

Outside of the ingredients there are a few things I would recommend you have on hand. The first being a food scale that measures grams. This is the best way to have consistency in your sourdough bread making. You will also need a few mixing bowls, a scoring blade or a very sharp pairing knife, a dutch oven for baking, and two tea towels.

areal shot of toddlers hands helping mix sourdough dough

Sourdough Bread for Beginners Ingredient List

  • 750g filtered water
  • 250g active sourdough starter
  • 1000g unbleached organic all purpose flour
  • 25g salt.

What makes this recipe so easy to follow is remember the bulk of it in two parts: wet and dry. Essentially you will end up with 1000g wet ingredients (750g water and 250g sourdough starter) and 1000g dry ingredients (1000g flour.) Then, just 25g salt!

How to make your first beginners sourdough bread

1. Combine filtered water and starter in a larger bowl.

2. Add 1000g flour and knead until well combined.

3. Allow dough to rest for 15min. (this step is known as allowing dough to auto-lapse… aka fully absorb water)

4. Dimple the 25g salt into the dough.

5. Begin the stretch and fold process. Stretch and fold in quarters three times every 15 minutes followed by two more times every 30 minutes. (Mom tip: don’t over complicate this part. I often mix this up right before bed and never stretch and fold. It still works! But for a more round loaf, just stretch and fold the dough a few times whenever you walk past it in the kitchen. The point is to start without getting overwhelmed so if watching the clock stresses you out… just don’t.)

6. Cover with a damp tea towel and allow to double. This happens faster in warm seasons than cool. Could happen as soon as 6 hours, could take as long as 12 hours.

7. Once doubled, spill dough onto a clean surface to divide and shape. Split dough in half and set one half aside.

8. Using one half, stretch out dough into a rectangle. Fold each side in one at a time and then roll into a ball. Then begin shaping the loaf by pushing back and forth on the countertop to create tension within. Then let the loaf rest for 15-20 minutes. Repeat with other half.

9. Once each loaf has rested, flip them over and repeat. Dough will remember its shape and be tougher to stretch this time. Once again build tension with pushing and pulling. Then flip the loaf into a rattan basket or floured mixing bowl, cover, and refrigerate.

10. Refrigerate for 2-24 hours. This is called the bulk ferment. The longer you can wait the more probiotic benefits your final loaf will have. For good scoring and baking the dough has to at least be thoroughly chilled. In a pinch two hours is fine!

11. Preheat oven to 450 degrees with dutch oven inside. Once heated, flip out dough onto parchment paper and score.

loaf of artesian sourdough dough scored on parchment paper

12. Place scored dough Into dutch oven and bake covered for 30 minutes.

13. Remove lid and bake for an additional 20-25 minutes until you’ve achieved a nice golden crust.

14. Remove from over and pan and let rest one hour minimum.

Lastly, slice, eat, and fall in love with homemade bread. You will never turn back.

loaf of artesian sourdough bread cut on wooden cutting board

Need more?

I hope this how to guide: sourdough bread for beginners was helpful. For more tips and tricks as well as recipes and supply lists download my free sourdough ebook!

jillianmelissa

HOW TO GUIDE: SOURDOUGH BREAD FOR BEGINNERS

5 from 1 vote
This how to guide: sourdough bread for beginners will talk you through step by step, learning how to make sourdough the simple way.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 750 g filtered water
  • 250 g active sourdough starter
  • 1000 g unbleached all purpose flour
  • 25 g salt

Method
 

  1. Combine filtered water and starter in a larger bowll.
  2. Add 1000g flour and knead until well combined.
  3. Allow dough to rest for 15min. (this step is known as allowing dough to auto-lapse… aka fully absorb water)
  4. Dimple the 25g salt into the dough.
  5. Begin the stretch and fold process. Stretch and fold in quarters three times every 15 minutes followed by two more times every 30 minutes. (Mom tip: don’t over complicate this part. I often mix this up right before bed and never stretch and fold. It still works! But for a more round loaf, just stretch and fold the dough a few times whenever you walk past it in the kitchen. The point is to start without getting overwhelmed so if watching the clock stresses you out… just don’t.)
  6. Cover with a damp tea towel and allow to double. This happens faster in warm seasons than
  7. Once doubled, spill dough onto a clean surface to divide and shape. Split dough in half and set one half aside.
  8. Using one half, stretch out dough into a rectangle. Fold each side in one at a time and then roll into a ball. Then begin shaping the loaf by pushing back and forth on the countertop to create tension within. Then let the loaf rest for 15-20 minutes. Repeat with other half.
  9. Once each loaf has rested, flip them over and repeat. Dough will remember its shape and be tougher to stretch this time. Once again build tension with pushing and pulling. Then flip the loaf into a rattan basket or floured mixing bowl, cover, and refrigerate.
  10. Refrigerate for 2-24 hours. This is called the bulk ferment. The longer you can wait the more probiotic benefits your final loaf will have. For good scoring and baking the dough has to at least be thoroughly chilled. In a pinch two hours is fine!
  11. Preheat oven to 450 degrees with dutch oven inside. Once heated, flip out dough onto parchment paper and score.
  12. Place scored dough Into dutch oven and bake covered for 30 minutes.
  13. Remove lid and bake for an additional 20-25 minutes until you’ve achieved a nice golden crust.
  14. Remove from over and pan and let rest one hour minimum
  15. Lastly, slice, eat, and fall in love with homemade bread. You will never turn back.

Pin for later!

Old Fashioned Applesauce Bars

by 2 Comments

These old fashioned applesauce bars are a kid approved treat that’s free of processed sugar and packed with minerals and fiber. Super easy to make and egg free! (A bonus for those with allergies.)

Every now and again, I like to go through our pantry and gather up what needs to be used up before the next season of harvest. We currently have an over abundance of applesauce. My children don’t love to eat applesauce plain and therefore we are more slow to go through what we’ve preserved. This old fashioned applesauce bar recipe is super simple to make and even better to eat.

old fashioned applesauce bars plated on round blue willow plate

Why bake with applesauce?

It can be hard to find healthy recipes that retain moisture or replace ingredients in recipes without sacrificing something like sweetness. Unsweetened applesauce acts as a fat while offering a subtle sweetness that’s low in sugar and high in fiber. We love making these applesauce bars with it as well as baked oatmeal.

Ingredients

  • 3/4 cup coconut oil (melted)
  • 3/4 cup maple syrup
  • 2.5 cups flour
  • 1/4 teaspoon salt
  • 1.5 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1.5 teaspoons vanilla
  • 2 cups applesauce
ingredients on countertop with stand mixer

Making old fashioned applesauce bars

First, preheat the oven to 350 degrees.

In a medium bowl combine your dry ingredients. 2.5 cups of flour, 1/4 tsp salt, 1.5 tsp baking soda, and 2 tsp cinnamon.

In a separate bowl combined the melted coconut oil with 3/4 cup maple syrup. Once mixed add the remaining wet ingredients: 1.5 tsp vanilla and 2 cups of applesauce. Slowly add your dry ingredients and combine well. At this stage it will look like a cross between a very thick batter or a very sticky dough.

Finally, spread the mix into a well greased 9×13 pan and back for 20-25 minutes.

dough in stand mixer and grease pan on countertop

How to serve and store applesauce bars

This old fashioned applesauce bar recipe is the perfect cross between a dessert or a quick bread which means its super versatile in how to pair it as well. Could easily be served as a dessert with a simple cream cheese frosting or be served at brunch warmed with some good grass fed butter.

Every time I make these applesauce bars the pan barely cools before they are gone; but should you have any left over they can be stored at room temp for a few days, longer in the fridge or freezer.

old fashioned applesauce bars plated on round blue willow plate

Pin for later!

How to make a sourdough starter

by 2 Comments

The art of sourdough does not have to be complicated and learning how to make a sourdough starter is often where people give up. Follow along to take the stress out of starting and learn how to make sourdough the simple way.

Sourdough bread is a method of baking that by nature is healthier for many reasons. Some of my favorite are that it’s easier on the digestive system. It has a lower glycemic index, provides healthy bacteria, is better for those with gluten sensitivity, has no preservatives, and it’s just plain delicious.

a artisan loaf of sourdough bread, scored and floured on a cutting board

Before you get started making your sourdough starter

When making a sourdough starter, don’t let yourself get overwhelmed. This is the step where most people start and stop because it can feel intimidating. But once you get a feel for the process it becomes a rhythm you can practice without much thought. Essentially, its as simple as mixing equal parts flour and water each day and allowing the mixture to ferment over time.

Keys to success:

Use filtered water; treated municipal water can actually kill good bacteria therefore killing your starter.

Use a clean glass jar or container with a lid. But don’t seal it up tight!

Keep your jar in a warm spot. I find the top of the fridge is the warmest spot in my kitchen.

Always double the amount of mixture you already have in your jar when feeding your starter. Example: If you have 50g of a mixture you want to feed it at least a combined 50g more!

The amount of time it takes for a starter to become active will vary from household to household as well as be affected by elevation and climate. So be patient.

Look for a thick pancake batter consistency when feeding your starter. It’s better to be a little on the thick side than to underfeed.

glass jar with lid filled with sourdough starter sitting on a farmhouse wooden table
Screenshot

What you need for making a sourdough starter

The supply list is short and sweet:

Making a sourdough starter:

Day 1 – combine 25g flour with 25g water.
Day 2- add to your jar another 25g flour and 25g water.
Day 3- add 50g flour and 50g water.
Day 4- this is the only point in my process that I truly “discard” starter. Because it won’t be very active yet and will quickly accumulate. By this time you have 200g of inactive starter mixed. Discard 100g of the mixture and then again add 50g of each water and flour.
Days 5 and on- continue this process. Discarding half your mixture every day and feeding the mixture fresh flour and water each day until you begin seeing bubbles and it doubles in height. Then you will know you have active starter. Ready. Set. Bake!

the inside of a glass jar with filled with sourdough starter
Screenshot

I have made sourdough starter…. now what?

Once the sourdough starter is actively and bubbly you are ready to bake with it. You can make anything; from long fermented artisan loaves to instant discard pancakes, you got this friend!

If you have active starter and are not ready to bake with it or are not using it consistently, seal your container and put it in the fridge in between baking. Once you are ready to put it to use simply pull it out of the fridge, feed it, and allow it to rise again. For prolonged refrigeration just pull it out and feed it every two weeks or so and that is enough to keep alive and fresh. (Full disclosure- I have left mine untouched for much longer and have never had to actually start over so take heart.)

Pin for later!

There’s more like this…

Follow along for more recipes! Nothing goes better with bread than a nourishing soup, check it out!

Beginners Guide: How to Plan Your Garden

by 3 Comments

This is the beginners guide on how to plan your garden for the first time gardener who has dreamed of getting a garden growing but experiences start paralysis like me! We just moved from our suburban home and garden and are starting a garden from scratch all over again.

Step One: Know Your Zone

The very first thing to do when starting a garden of any size (a pot or two on a city apartment patio counts!) is identifying your growing zone. The easiest way to do so is to simply google it. Type in “what growing zone is {insert zip code} and waaalaa! You will get a number and that will tell you your average first and last frost dates.

Step Two: Identify Your Growing Space

Nearly everyone has the ability to grow something… even with little to no land. Last year we produced 75% of our produce and 100% of our herbs from less than a quarter acre. It may have been in our front yard but I did not care! If you have no yard at all there is still a way! Patios, pots, and vertical growers like the greenstalk are great options.

You want to find a location that gets full sun meaning there is direct sunlight for a minimum of 6 hours per day.

Next you will determine if your soil needs amendment. If working in raised beds or pots you can worry about this later. You’ll likely purchase some compost or raised bed soil to get started. In ground however, you may have to do a little more homework (though more cost efficient.) There are soil test kits like available for purchase at nearly any garden center which will help determine what type of organic matter is needed. to add to your soil for fertilizer.

seven raised beds in grid creating a suburban garden

Step Three: Starting Seeds vs. Buying Starts

When starting a garden from scratch, knowing your end goals and the limits you have can help narrow down your focus. Now that you know your zone and the amount of space you have to grow, it’s time to decide what you want to grow and how much.

My biggest tip here is to PLANT WHAT YOU EAT. If you hate tomatoes then don’t grow them even though “everyone” seems to start there.

women holding freshly picked strawberries for toddler

If it is still before your last frost date and frugality is a factor in getting your garden started then starting seeds yourself can be a huge money saver. I will be starting seeds myself this year and will share a post in detail on how to do so soon!

If you only plan to grow a few things are are still feeling intimated than I suggest buying some starts! Find your local nursery and get starter plants that are ready to go come planting time for your zone.

Pro tip: local nurseries are always the best place to start. Last year a local greenhouse offered all starters for $1.99. Veggies, herbs, everything! Which is a huge savings from the $5.99 tomatoes you’ll find at big box stores. Especially if you are growing a good handle of things.

shopping car full of flowers

Step Four: Make Your Plan

Now its time to get excited and make your garden plan. There are apps like Seed-Time that can make things very helpful as far as setting a calendar and dates for when to do certain gardening plants. But I love to do it with pen and paper.

I hope this beginners guide: how to plan your garden empowered you to just start. For more tips, recipes, and inspiration that empowers your everyday life follow along on instagram 🙂

Pin for Later!

The Best Gut Healthy Hot Chocolate

by 4 Comments

This gut healthy hot chocolate recipe is a simple and creamy chocolate treat that’s packed with minerals and up to 10 grams of protein! It’s easy to make and kid approved.

Jump to Recipe
toddler stirring mug of gut healthy hot chocolate on farmhouse table

BONE BROTH HOT CHOCOLATE?

The short answer is YES! I promise it’s more palatable that you can believe if you’ve never tried it. Gut health doesn’t have to be boring or treat free. You just have to learn how to incorporate more from scratch recipes and well-sourced ingredients.

WHY BONE BROTH?

Incorporating bone broth into your diet on a regular basis has so many benefits. Not only does it significantly increase the protein content of your meals and add a deeper flavor profile, it also boosts collagen, supports digestion, helps maintain a healthy immune system, improves joint pain, and overall stiffness, and even helps support sleep. The list goes on and on! But like with anything, choosing a higher quality bone broth is really important. I share my hands off process of making bone broth here!

INGREDIENTS

  • 1 cup grass fed milk (can use milk substitutes)
  • 1/2 cup bone broth (can substitute with water)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extra or vanilla bean
  • 1 pinch sea salt
  • 1 tbsp cocoa
  • 1 scoop collagen peptides (optional)

MAKING GUT HEALTHY HOT CHOCOLATE

It’s as easy as combining all the ingredients in a medium saucepan. Heat on low to medium heat. Simmer until desired temperature. Pour, serve, and enjoy!

TIPS AND TRICKS

If you are really wanting the benefits of this recipe and bone broth but are struggling to use it often try this recipe. And if it’s just not it… switch the brand of broth you’re using. The more mild in flavor the better it will be when using store bought broth.

It took me a few tries to get our preferences just right but when we did it was game over for the traditional hot chocolate packets in our home.

Better broths & Healing Tonics by Dr. Karen Fitzgerald and Jill Sheppard Davenport is our all time favorite resource for all things broth. Their sweet chicken broth replaced the typical onion, carrots, garlic combo with apples, citrus, cinnamon, clove, and nutmeg making it the BEST brith to use in something like hot chocolate.

toddler holding mug of gut healthy hot chocolate

PIN FOR LATER

bone broth hot chocolate in mug on farmhouse table

Gut Friendly Hot Chocolate

This bone broth recipe is a simple and creamy chocolate treat thats packed with minerals and up to 10 grams of protein! It's easy to make and kid approved.
Print Recipe Pin Recipe
Servings: 1
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 cup grass fed milk can use milk substitutes
  • 1/2 cup bone broth can substitute with water
  • 2 tbsp maple syrup
  • 1 tsp vanilla extra or vanilla bean
  • 1 pinch sea salt
  • 1 tbsp cocoa
  • 1 scoop collagen peptides (optional)

Method
 

  1. Combine ingredients in medium saucepan and heat on low to medium heat. Simmer until desired heat. Pour, serve, and enjoy!

Winterizing Your Chicken Coop: A Guide to Happy, Healthy Hens

by 1 Comment

As winter approaches in the Midwest, it’s crucial for chicken keepers to prepare their coops for the colder temperatures. Winterizing your chicken coop is essential to ensure the health and well-being of your feathered friends during the chilly months. In this comprehensive guide, we’ll walk you through the steps to winterize your chicken coop and provide tips to keep your hens comfortable all season long.

Insulate your coop

One of the first steps in winterizing your chicken coop is to insulate it properly. Insulation helps retain heat and keeps the coop warmer. Consider adding fiberglass insulation to the walls and ceiling, ensuring there are no gaps or drafts. Additionally, use weatherstripping around doors and windows to prevent cold air from seeping in.

Ventilation is key

While insulation is crucial, it’s equally important to maintain proper ventilation. Good airflow prevents moisture buildup, which can lead to frostbite and respiratory issues in chickens. Install adjustable vents to regulate airflow and ensure they are positioned high enough to avoid drafts near roosting areas.

Deep Litter Method

Adopt the deep litter method for bedding in your coop during winter. This involves adding layers of straw, hay, or wood shavings regularly, allowing the material to compost naturally. The composting process generates heat, contributing to a warmer coop. Regularly turn the bedding to aerate and promote decomposition.

Heated Water Supply

Ensure your chickens have access to unfrozen water by investing in a heated waterer or having a second waterer on hand to be swapping out when one is frozen. Dehydration can be a significant concern in winter, and a heated water supply helps to keep your flock hydrated. Check the waterer regularly to ensure it’s functioning correctly and remains free of ice.

Winter-Ready Roosts

Chickens roost at night, and it’s essential to provide them with a comfortable and warm space. Opt for wider roosts to allow chickens to cover their feet fully, minimizing the risk of frostbite. Consider wrapping roosts with burlap or providing flat surfaces to reduce the chances of cold toes.

Cold-Resistant Lighting

Chickens require sufficient daylight to maintain egg production during the winter months. Install cold-resistant lighting in the coop to supplement natural daylight. LED bulbs are energy-efficient and produce less heat than traditional incandescent bulbs.

Regular Health Checks

Winter conditions can exacerbate existing health issues in chickens. Conduct regular health checks to ensure your flock is in optimal condition. Watch for signs of respiratory distress, monitor egg production, and consult with a veterinarian if you notice any abnormalities.

By taking proactive steps to winterize your chicken coop in the Midwest, you’re not only ensuring the comfort of your hens but also promoting their overall health and well-being. Implement these tips, stay vigilant in monitoring your flock, and you’ll be well on your way to a successful and cozy winter for your feathered friends.

How to make Middle Eastern Kofta

by 4 Comments

This traditional beef kofta recipe is a must eat. Sweet and spiced kabab paired with bone broth rice or a chickpea stew is a wonderful way to change it up if you don’t know what to make with your ground beef beside meatballs and tacos. Read on to learn how to make Middle Eastern Kofta.

middle eastern kofta plate with yellow rice with fork and napkin

As an American married to a Middle Eastern, there was much to learn about the food that made him feel “at home.” New spices and parings in ways I was unfamiliar with. Cinnamon was for desert not meat, right? Wrong. Soon after watching my mother in law, tasting as much as I could, and exploring the spice blends of the Middle East, my palate was completely opened up and so was my cooking.

Why we love Middle Eastern Kofta

As mentioned in the opening my husband is from the Middle East, born and raised into his adolescence in Iraq. Having been raised in a little farm town in the midwest this style of cooking was brand new to me.

Mesmerized by what my future MIL was always doing over the stove I knew that I needed to learn. Having lived at home until just a year before we married, her food was all my husband ever knew and he loved it. So has his new wife I wanted to be able to share in that.

My mother in law at the time was still learning english, therefore it was a learning curve for the both of us. Regardless, she was just as pleased to teach me as I was to learn. This is my favorite pass time at their house. Mom, if you read this… we need another kuba rolling date soon.

We love this Middle Eastern kofta recipe for lots of reasons. One, it is so simple to make. It uses spices that most of us (if we have spent any time in the kitchen) are familiar with. Two, it’s simple enough to mix into your weekly dinner rotation. And three, to my husband it tastes like home.

Women and Child hovering over stovetop cooking

Ingredients needed for Middle Easter Kofta:

  • ground beef or lamb
  • yellow onion
  • fresh garlic
  • ground cumin
  • ground paprika
  • ground cinnamon
  • salt and pepper
  • fresh or dried parsley for topping (optional)

A quick note on sourcing ingredients. We currently love and regularly buy the bulk of our spices from Thrive Market. Get 40% your first order with a membership here!

With that said, I encourage you to venture into your local spice market whether it be Indian, Asian or anything of the sort and just explore. Your senses will thank you.

How to make Middle Easter Kofta:

This is my favorite part because I get to tell you just how easy it is to make this recipe! It is likely you already have much of the spices needed in your cupboard which makes for a stress free new meal to try in your weekly rotation.

First, preheat the oven to 350 degrees Fahrenheit. Then chop one yellow onion and 3-6 cloves of fresh garlic. If using minced, I would add 2-4 heaping tablespoons depending on your taste. Then, add that into a bowl with 2 pounds of ground meat (beef or lamb.) Next add in your spices: 2 tsp of cumin, 1 tsp salt, 1/2 tsp black pepper, 1 tsp sweet paprika, and 1 tsp of cinnamon.

woman's hand shaping kofta meat mixture into an oblong shape

After everything is in the bowl and thoroughly mixed, take a handful of the mixture and shape into a round log like portion. Place meat log onto a parchment lined baking sheet. After the mixture is shaped and on the pan, use one finger to press down on the logs to create wave like patterns in each piece.

Lastly, bake for 20-25 minutes or until thoroughly cooked through. If necessary check with a meat thermometer that the center has reach 160 for medium plus as this is not a recipe you want to over cook.

Once to tempeture, remove from the oven and top with fresh or dried parsley.

This recipe pairs well with a traditional yellow rice. I love to keep it simple and make our rice with oil, salt. tumeric, and bone broth. However, there are other traditional recipes that pair just as well.

women pressing oblong shaped kofta meat mixture into wave like pattern

Pin for later!

middle eastern kofta plated with yellow rice, fork, and napkin
Yield: 4-6 Servings

Middle Eastern Kofta

middle eastern kofta plate with yellow rice with fork and napkin

This traditional beef kofta recipe is a must eat. Sweet and spiced kabab paired with bone broth rice or a chickpea stew is a wonderful to change it up if you're tired of eating meatballs and tacos with your ground beef.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds ground beef or lamb
  • 1 yellow onion
  • 3-6 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh or dried parsley for topping (optional)

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Chop one yellow onion and 3-6 cloves of fresh garlic. (If using minced I would add 2-4 heaping tablespoons depending on your taste.)
    3. Add chopped onion and garlic to a bowl with 2 pounds of ground meat (beef or lamb.)
    4. Add in your spices: 2 tsp of cumin, 1 tsp salt, 1/2 tsp black pepper, 1 tsp sweet paprika, and 1 tsp of cinnamon and mix.
    5. After everything is in the bowl and thoroughly mixed, take a handful of the mixture and shape into a round log like portion.
    6. Place meat log onto a parchment lined baking sheet. After the mixture is shaped and on the pan, use one finger to press down on the logs to create wave like patterns in each piece.
    7. Lastly, bake for 20-25 minutes or until thoroughly cooked through. If necessary check with a meat thermometer that the center has reach 160 for medium plus as this is not a recipe you want to over cook.
    8. Once to temperature, remove from the oven and top with fresh or dried parsley.

Notes

Serves well with yellow rice and salad.

© jillianmelissa
Category: Food

How to make bone broth at home

by 18 Comments

Bone broth is a kitchen staple in this house and learning how to make bone broth at home can be a game changer for your recipes and your budget.

Why we use and make bone broth at home.

Incorporating bone broth into your diet on a regular basis has so many benefits. Not only does it significantly increase the protein content of your meals and add a deeper flavor profile, it also boosts collagen, supports digestion, helps maintain a healthy immune system, improves joint pain, and overall stiffness, and even helps support sleep. The list goes on and on!

In a recent recipe, I shared some of our favorite sources for buying store bought bone broth in a pinch, you can find that here. Now I want to share with you how to actually make it! And like with any other skill you acquire it will add to your tool box and make you feel that much more empowered in your kitchen.

instapot sitting on counter with decorated shelves and spices behind it

What are the best bones to make bone broth?

The bones we use most often when making our bone broth at home are chicken bones from a roasted whole chicken and chicken feet bought separate from the butcher. The chicken feet totally freaked me out at first and if you are like me you might want to omit those to start. But once you gain confidence give it a try! They really to add to the mineral density and gelatin quantity in your broth.

Our second favorite are soup bones we got when we ordered a half beef for the year.

how to make bone broth in instapot

Is it cheaper to make bone broth at home?

One of the reasons why I want to teach you how to make bone broth at home is the cost savings. When planned well it can make a significant difference to your grocery bill if batching for yourself at home. (plus it is better for you.)

The easiest, most affordable why I have built this into my weekly routine in the kitchen is to stop buying cuts of chicken and sticking to buying a whole chicken to roast each week. And I use every bit of that chicken getting the most bang for my buck! Day one we roast the chicken to eat for dinner. I then scrap whatever meat is left on the bones and store in an air tight container stew or soup for dinner the following night. Lastly, all the bones go straight into the instpot or crockpot to make 2-4 quarts of bone broth depending on the size of the bird. And just like that for $15-17 I have two dinners and bone broth. 4 quarts of store bought bone broth alone would be around $24!

Do you use raw or cooked bones to make bone broth?

When teaching how to make bone broth at home I often have heard the questions of raw or roasted bones and the answer is one rule followers wont like… its both! You can certainly use either one and get a tasty nutritious result but with that said… I have had a better experience getting my bone broth to be nice and gelatinous but using roasted bones.

women straining bowl of bone broth into quart ball canning jar

Can you use bone broth everyday?

The best part of learning how to make bone broth at home is that the more regularly you can incorporate it into your diet the better! I use bone broth to make soup, stew or a sweet broth hot chocolate every single day.

Now, onto the making. I have two methods for you on how to make bone broth at home. One for the crockpot and one for the instapot. Though I am not including it in this post, it can certainly be done on a stove top as well!

womens hand reached out holding jar of gold gelatinous bone broth

Crockpot Instructions:

Add the bones from one whole roasted chicken into the bottom of a crockpot. Add a few cups of vegetable scraps or 3 whole carrots, a full head of garlic, 4 celery stalks, and a sweet onion. Things do not need to be chopped but I due tend to half the onion and garlic.

Next add 2 tablespoons of apple cider vinager and 1 teaspoon of salt. This helps extract moisture from the bone and minerals too. Be careful not to over salt during this step.

Lastly, add filtered water until the bones are covered (about 2 or 3 quarts) and set crockpot to high. Replace lid and let cook down for 12 or more hours. Check once in a while to make sure the water isn’t too low.

After cooking time, use a fine mesh strainer to strain off broth from scraps. Jar up and store in the refrigerator for up to a week. Or in the freezer for up to 3 months!

Instapot Instructions:

Add the bones from one whole roasted chicken into the bottom of a instapot. Add a few cups of vegetable scraps or 3 whole carrots, a full head of garlic, 4 celery stalks, and a sweet onion. Things do not need to be chopped but I due tend to half the onion and garlic.

Next add 2 tablespoons of apple cider vinager and 1 teaspoon of salt. This helps extract moisture from the bone and minerals too. Be careful not to over salt during this step.

Lastly, add filtered water until the bones are covered (about 2 or 3 quarts) and set instapot to pressure cook on high for 2 hours with natural release.

After cooking time, use a fine mesh strainer to strain off broth from scraps. Jar up and store in the refrigerator for up to a week. Or in the freezer for up to 3 months!

Pin for Later!

easy bone broth at home
Yield: 2-3 Quarts

Chicken Bone Broth

ball canning jar on counter with garlic, carrots, and onion nearby

Bone broth is a kitchen staple in this house and learning how to make bone broth at home can be a game changer for your recipes and your budget.

Ingredients

  • Bones of one whole roasted chicken
  • 2 chicken feet (optional)
  • 1 sweet onion
  • 1 head of garlic
  • 3-4 whole carrots
  • 3-4 stalks of celery
  • 2 tablespoons apple cider vinager
  • 1 tsp sea salt

Instructions

    Crockpot Instructions:

  1. Add the bones from one whole roasted chicken into the bottom of a crockpot. Add a few cups of vegetable scraps or 3 whole carrots, a full head of garlic, 4 celery stalks, and a sweet onion. Things do not need to be chopped but I due tend to half the onion and garlic.
  2. Next add 2 tablespoons of apple cider vinager and 1 teaspoon of salt. This helps extract moisture from the bone and minerals too. Be careful not to over salt during this step.
  3. Lastly, add filtered water until the bones are covered (about 2 or 3 quarts) and set crockpot to high. Replace lid and let cook down for 12 or more hours. Check once in a while to make sure the water isn't too low.
  4. After cooking time, use a fine mesh strainer to strain off broth from scraps. Jar up and store in the refrigerator for up to a week. Or in the freezer for up to 3 months!


Instapot Instructions:

  1. Add the bones from one whole roasted chicken into the bottom of a instapot. Add a few cups of vegetable scraps or 3 whole carrots, a full head of garlic, 4 celery stalks, and a sweet onion. Things do not need to be chopped but I due tend to half the onion and garlic.
  2. Next add 2 tablespoons of apple cider vinager and 1 teaspoon of salt. This helps extract moisture from the bone and minerals too. Be careful not to over salt during this step.
  3. Lastly, add filtered water until the bones are covered (about 2 or 3 quarts) and set instapot to pressure cook on high for 2 hours with natural release.
  4. After cooking time, use a fine mesh strainer to strain off broth from scraps. Jar up and store in the refrigerator for up to a week. Or in the freezer for up to 3 months!
© jillianmelissa
Category: Bone Broth

Healthy 8 Ingredient Everything But the Sink Cookies

by 2 Comments

These Healthy 8 Ingredient Everything But the Sink Cookies are a dairy free and gluten free twist on Panera’s everything but the sink cookies. This healthy alternative is easy peasy to whip together and I would even bet you have what you need to make them in your pantry already.

three everything but the sink cookies on a wooden cutting board with oats sprinkled around

Ingredients Matter

Like with any recipe I share, sourcing quality ingredients is what makes them a healthy alternative. For these healthy 8 ingredient everything but the sink cookies consider ditching the tradition red, green, and blue peanut butter (if you know what I mean) and try one that is literally… just peanuts (maybe salt). Peanuts are rich in protein and contain their own natural oils so there is not need for all the hydrogenated and highly inflammatory oils (PUFA’s) they add to most creamy peanut butter mixes. Skip the stuff that makes you feel like junk and lean in towards more whole food ingredients.

Baking and storing tips!

My first tip with these cookies is to accidentally spill a touch more vanilla (like in any recipe, haha) and that they are very fragrant! I always know when these cookies are ready to get snagged from the oven when I smell them. Tell tale sign every time. They cooke fast so set a timer and stay close.

My husband and I’s favorite is to actually freeze them and eat them frozen! So yummy!

Make it a family activity

Learning to cook and bake with littles around is certainly a learning curve. But it is a more enjoyable experience for everyone in the house when you let the mess go for a minute and invite them to participate. Its even easier to do so with recipes that are simple, whole, and have fewer ingredients. My three year old son loves making these cookies with me and forces his dad to eat one hot no matter how many times we’ve made them. I have little to no guilt letting them eat one or two as there’s little sugar per cookie and no dairy for my allergic 15 month old daughter. Whats the point of delicious food if you can’t savory it with the whole family?

a dozen healthy 8 ingredient everything but the sink cookies formed by cookie dough on a baking sheet with measuring cups.

What you need to make 8 ingredient “Everything But the Sink Cookies”

1 cup Old Fashion Oats (we love using these sprouted oats)

1 cup Peanut Butter

1/2 cup Brown Sugar

1 tsp Vanilla

1/4 tsp Salt

1 tsp Baking Soda

2 Eggs

Optional: Chocolate chips, pretzels, cranberries or raisins.

How to make healthy 8 ingredient “Everything But the Sink Cookies”

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine peanut butter, eggs, and brown sugar until smooth.
  3. Next add in the salt, baking soda, and vanilla.
  4. Once all other ingredients are combined and smooth add in the oats.
  5. Optional: this is the part that makes the cookies everything but the kitchen sink. Toss in whatever you have! Up to this point the cookies could be bake and would be delicious. But we love to add a sweet and salty twist by tossing in a half cup of chocolate chips, 1/4-1/2 cup dried cranberries, and a handful of crushed pretzels.
  6. Scoop two heaping tablespoons per cookie onto a parchment lined baking pan and bake for 6-8 minutes. Pro Tip: when you smell the cookies they are likely done!
toddler scooping healthy 8 ingredient cookie dough onto baking sheet

More recipes love…

If you enjoyed this everything but the sink cookie be sure to check out some of my other recipes like my bone broth chicken potato soup. I also have a free sourdough ebook that can be snagged here.

Yield: 12-18 cookies

Everything But the Sink Cookies

three cookies staked on a wooden cutting board

This Everything but the Sink cookie is a dairy free and gluten free twist on Panera's everything but the sink cookies.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 2 large eggs
  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup old fashion oats
  • Optional:
  • 1/2 cup chocolate chips
  • 1/4 cup dried cranberries
  • Handful of crushed pretzels

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine peanut butter, eggs, brown sugar until smooth.
  3. Next add in the salt, baking soda, and vanilla.
  4. Once all other ingredients are combined and smooth add in the oats.
  5. Optional: this is the part that makes the cookies everything but the kitchen sink. Toss in whatever you have! Up to this point the cookies could be bakes and would be delicious. But we love to add a sweet and salty twist but tossing in a half cup of chocolate chips, 1/4-1/2 cup dried cranberries, and a handful of crushed pretzels.
  6. Scoop two heaping tablespoons per cookie onto a parchment lined baking pan and bake for 6-8 minutes. TIP: when you smell the cookies they are likely done!

Notes

Freezes well and and can be kept at room temp or in fridge for up to a week.

© jillianmelissa
Category: Deserts

Pin it for later!

Pinterest image of healthy 8 ingredient cookies stacked