Top Posts from 2011: real food recipes, tutorials and personal stories

2011 came and went so fast. And for Nourished Kitchen, we reached more people this year than we’ve ever reached before and – chances are – you found the site this year (though I’ll always have a deep-seated love for those who’ve followed the site since its inception in 2007.  You know who you are,… 

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Perpetual Soup: The Easiest Bone Broth You’ll Make

Bone broth is a staple of my family’s diet.  As with healthy fats, heirloom vegetables, grass-fed meats and a good old-fashioned cod liver oil, we consume a lot of bone broths – usually aiming for one quart per person per day, at the recommendation of our nutritionist.  Broth, you see, is a nutritional powerhouse.  It… 

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a recipe for a nasty cold: egg drop soup with duck

 Egg drop soup is a favorite in our home: easy to make, rich with flavor and brimming with nutrient-dense ingredients.  A far cry from the tepid, gelatinous and oddly yellow soups of Chinese restaurants, a real egg drop soup is mild, simple and aromatic.  Like all good soups, a real egg drop soup begins with a… 

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Onion Bisque with Frizzled Leeks & Rosemary

  Onion bisque, a decidedly humble food, bridges the seasons of winter and spring in a beautiful marriage of overwintered onions and shallots with the new leeks of early spring. While many traditional bisques rely on thickening from cream or a floury roux, this simple onion bisque relies instead on a smooth body of pureed… 

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slowcooker chicken soup to soothe a weary soul

  Slowcooker chicken soup can soothe a weary soul.  These days mine is in desperate want of soothing.  There are months when life seems to take the lead and you’re always just one step behind – months when obligations never cease, when kids and work and charitable obligations all need your attention NOW and without compromise.  There are… 

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a recipe: chicken and gluten-free dumplings with fresh herbs

Gluten-free chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago.   A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food and… 

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a vintage recipe: cream of chicken soup

Cream of chicken soup, real cream of chicken soup, doesn’t come from a red and white can, folks. Real cream of chicken soup is homemade, from scratch and lovingly tended as it simmers.  Buttery, rich with the flavor of chicken, and irrepressibly smooth, it’s a nourishing dish with an old-fashioned, and almost timeless charm (skip straight to… 

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A Recipe: Minimalist Roast Chicken

Easy roast chicken, using the most minimal of ingredients and techniques, has found its way into our kitchen more than once in the past month.  When time is limited, as it has been for our family lately, nourishing foods become ever more important, and while we strive our best to eat well and to celebrate… 

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Fresh Chicken Broth: Achieving a Solid Gel

A good stock is the backbone of a good kitchen; it provides flavor to your dishes as well as sustenance and nourishment for your body.   Broth features in the traditional foods of peoples across the globe.  Stock is the foundation of classical French cooking and provides critical sustenance in peasant cooking among traditional peoples everywhere. … 

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Voodoo Stock: Chicken Feet & Chili Peppers

Chicken feet – gnarly, repulsive and disturbing – make for the very best stock. Devoid of little else but tendons, bone and cartilage (sound appetizing yet?), chicken feet produce a fine golden broth that’s rich in all those obscure nutrients that make a good stock so nourishing: glucosamine chondroitin, collagen and trace minerals.   Moreover,… 

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