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Bone Broth

We use a lot of broth in this house.  And when I used to buy it, I would always opt for the organic kind, or the kind with the least amount of chemicals in it….

Chemicals! Who needs those.  Seriously though.  They are in broths, and its funny how I used to eat those square cubes and think nothing of it.  Now I understand that buying organic broth from a box can be a bit expensive.  But if you are already buying organic meat, bone in, than you should never have to buy your own broth again.

Bone broth is super good for you.  Read about it on the Paleo Mom blog.  She has some great info about it, so I wont bother restating it.



  • a bunch of bones (stick with the same type of animal)
  • aromatic veggies like onions and garlic, celery and carrots
  • herbs and spice (optional)
  • water
  • salt (optional)
  1. In a large stock pot, add bones and veggies.  I don’t like to add herbs while making the stock because they could interfere with the flavor of what I’ll end up using it in later.
  2. Cover with water.
  3. Bring to a boil and simmer for 4 hour. You can also make this in a crock pot.
  4. Strain into heat-safe containers.  (To make this step easier, if you have a strainer that fits in your stock pot, cook the bones and veg inside that).
  5. Stir in 1 tsp of salt if so desired.

*This freezes well

**Money saving tips:

  • if you’re not in the mood to make stock right after picking the meat of the bones, you can pop the bones in a freezer bag and save for later.
  • when chopping veggies, save the ends and bits for a stock.  The ends of onions, peels of carrots, the tops of celery make great additions to stocks, but there is no need to buy veggies that could be used for eating to put in a stock when you can use the junk stuff.  Throw it in the same bag as the bones in the freezer and use it when you’re ready.

Oops Soup

oops soup

Out of sheer necessity, I decided that I would make my staff lunch for Christmas rather than being crafty. I was planning on making reusable mesh produce bags, but I ran out of time…. I’ll start on them for next year.

So last night, I had made 3 beautiful pots of Spicy Squash and Sausage soup from the Squashed! cookbook.  It turned out so nicely. And I had a brilliant idea that I would take all the crock pots down to my car last night because my weather app said it would get down below 40. Then I wouldn’t have to carry them out at 6 in the morning.

Brilliant, at least I thought so.

Well I woke up at 1am, why, I don’t know.  But I looked at my weather app, and 43 degrees! DANG IT!!! My soup never actually got cold. Panic set in.

What if I get my entire staff sick?!?!

Should I dump it out?

Has it really gone bad?

How long until food poising sets in? So I googled it.  One side said 2-6 hour.  Ok so its 1 am, if I become a ginny pig now, and taste the soup (or eat a bowl full) and I dont die by morning, I wont have to dump it.

So I ate a bowl full, and tried to go back to sleep.  I couldn’t. I kept tossing.  Randy tried to sooth my by saying no body died. Its not the end of the world if I have to dump it.  And then I thought, no matter what, soup bad or good, Jesus is still king.  SO TRUE. I panicked less.  But I still couldn’t sleep.  I googled food poising some more.  And then I read it could set in 12hrs – 2 days later. So I figured a gift is no good if everyone gets sick for the holiday concert Tuesday.  So at 2 am, I dumped it all out.

I slept a few hours, and with a quick trip to the grocery store, and a hot pan in my class room, I threw together OOPS Soup.  Oops, because it was never intended, but still good… great none-the-less.

So here it goes:

  • 1/2 cup onion, chopped
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 1/2 tbsp butter
  • 1 cup roughly chopped parsley
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic
  • 1/4 tsp ground black pepper
  • 21 oz of Hilshire Farms Turkey Kielbasa (1.5 packs)
  • 1 1/2 cans of diced tomatoes
  • 1 1/2 cups shredded cabbage
  • 3 cups of green beans
  • 4 tsp Better Than Bouillon Chicken Stock
  • 6 ounces low fat cream cheese
  1. Saute onions, celery and mushrooms in the butter.  Add in parsley, Italian seasoning, garlic, and black pepper. Once fragrant, add to a crock pot.
  2. Slice Kielbasa sausage, and quickly fry in the pan that had the vegetables.  Once the sausage has browned a bit, add to the crock pot as well.
  3. Add in diced tomatoes with juice, green beans, and cabbage.  Bring to a boil 4 cups of water, stir in cream cheese and chicken bouillon until dissolved.  Add to the crock pot and cook on high for 4 hours.

Calories: 155

Fat: 9      Carbs: 9     Protein: 12     Sodium: 1010 * this is kind of high, so to lower it you can switch out the kielbasa with ground turkey.

Sad soup day

So I made three crock pots of my squash soup for work tomorrow as an edible Christmas gift. And I had a brilliant idea that if take them to the car last night because it would be cold enough. Well I woke up at 1 and looked at my phone… Why would I do that… And it was 43 degrees!!!! That soup probably never got colder than that. So panicked and worried I read on google that food poisoning takes 2-6hrs to set in. So I became a Ginny pig. Then after eating it I reread it could be 2hrs-2days! Ahhhhh I can’t get 25 people sick. So dumped it all!!!!
And as I was trying to fall back asleep, stressed to the max, Randy reminded me that nobody died. Then I had a thought “Jesus is still King.” And that helped me relax. Even the craziest stuff can hit the fan, even the most trivial soup can go bad, and Jesus is still King.
So this morning, exhausted and delusional, I got groceries to start over (only because I told my whole staff not to bring lunch today and I can’t let someone go hungry) and Jesus is still King.

Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.


  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.


Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.


Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.


Add in the spinach.  Stir.


Transfer to a blender, or use a stick blender to puree the soup.


Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

Turkey Soup


I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

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