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alpharaposaLast week, we stopped by the butcher at the farmer's market and picked up some marrow bones. I roasted them and we tried eating marrow on toast. Very tasty for one piece. Four pieces of toast with marrow is just too much.
After that, I took the bones, threw in some onion and a lot of water and some garlic and some vinegar into the crock pot. I cooked them for several hours, let them rest half a day, cooked again, let rest, and then took out everything and strained the liquid. Bone broth.
To that, I added beef broth (from the store) to bring it all up to somewhere between 4 and 5 cups of liquid. The hubby was kind enough to soak some barley for me while I was at work, so when I got home, I made stew.
1 cup lentils
1 cup barley (presoaked at least 4 hours)
1 teaspoon additional minced garlic
2 small cans of petite diced tomatoes (plain, no added spices)
3-4 cups of chopped kale
Salt, pepper, and oregano to taste.
I cooked the lentils and barley together in broth for 30 minutes. Added tomatoes (with juices from can), kale, and spices. Cooked it another 20 minutes until the kale was tender.
It's very thick and hearty, and sort of Christmas colored, with the blond barley and lentils mixed with red tomato pieces and dark green kale. I wish we'd had some bay leaves to add to the broth, and both the hubby and I agreed that it could use some meat, probably bacon or sausage. So, next time, I'll try adding those in. And there will definitely be a next time. It's healthy and we all liked the taste, including the werecub.
Warning: both the lentils and barley expand when cooked. This makes a LOT of stew.
After that, I took the bones, threw in some onion and a lot of water and some garlic and some vinegar into the crock pot. I cooked them for several hours, let them rest half a day, cooked again, let rest, and then took out everything and strained the liquid. Bone broth.
To that, I added beef broth (from the store) to bring it all up to somewhere between 4 and 5 cups of liquid. The hubby was kind enough to soak some barley for me while I was at work, so when I got home, I made stew.
1 cup lentils
1 cup barley (presoaked at least 4 hours)
1 teaspoon additional minced garlic
2 small cans of petite diced tomatoes (plain, no added spices)
3-4 cups of chopped kale
Salt, pepper, and oregano to taste.
I cooked the lentils and barley together in broth for 30 minutes. Added tomatoes (with juices from can), kale, and spices. Cooked it another 20 minutes until the kale was tender.
It's very thick and hearty, and sort of Christmas colored, with the blond barley and lentils mixed with red tomato pieces and dark green kale. I wish we'd had some bay leaves to add to the broth, and both the hubby and I agreed that it could use some meat, probably bacon or sausage. So, next time, I'll try adding those in. And there will definitely be a next time. It's healthy and we all liked the taste, including the werecub.
Warning: both the lentils and barley expand when cooked. This makes a LOT of stew.
