Although most Americans may be weirded out by chicken feet, many cultures use chicken feet as part of their home cooking. Since feet are really high in connective tissue, they make a very gelatinous broth, more so than beef bones. If you want that jelly...then make chicken feet broth! If you are feeling a cold or flu coming on, needing extra collagen for healing after surgery or birth, or are wanting to boost your skin health, then drinking homemade bone broth can help.
Makes 8-10 servings
Time: 6-8 hours or more
2lbs chicken feet (I buy mine from Osprey Hill Farms)
1 whole onion, cut in half (keep peel on)
1/2 small celeriac root
2 carrots (cut in half)
1/2 bunch parsley
2 cloves garlic
1 thumb length ginger root
1 sprig rosemary (or 2-3 sprigs thyme)
1 bay leaf
Splash apple cider vinegar
Bring a large pot of water to a boil. Add the chicken feet to the pot and boil for 5 minutes. Strain the chicken feet and briefly rinse under cold water. Using scissors, cut the nails off at the first joint. This is done very easily, you don't need special kitchen shears for this. Meanwhile, sear the onion face side down in a skillet until browned.
Place the feet, seared onion and all the rest of the ingredients into a pot (or slow cooker) and cover with filtered water. Bring to a simmer, and reduce heat to low. Allow to very gently simmer for at least 4 hours, preferably 6-10. If using a slow cooker, put heat on low for 10 hours.
Use only what is needed from the base pot of bone broth for soups or simply for drinking. Season that separately with salt, bouillon and/or dulse flakes. Pour more fresh filtered water into the bone broth pot to replace what has been taken out. Continue to simmer. Repeat this until the broth lacks flavor. Alternatively, you can transfer all of the bone broth into glass mason jars and freeze what is not needed for immediate use.
For individuals with IBS & SIBO: If you want to make a Low FODMAP alternative simply omit the garlic and onion, and use only the green parts of the leek. Keep in mind some individuals with SIBO do not tolerate collagen rich broth. Use small amounts as tolerated.
Crustless Red Kuri Pumpkin Pie
I only make pumpkin pie from scratch. No cans, the real deal. It’s super easy and the flavor and texture is just so much better (in my opinion). This time around instead of using a sugar pie pumpkin, I used Red Kuri Squash because you can eat the skin and all, providing you with more nutrients, fiber, and color for less work (no peeling required). AND, if you skip the crust, you have less work and less calories, but you still have all the flavor. Plus, its naturally gluten and grain free and also Low FODMAP! Yes, I use sugar, but only a small amount. I prefer the clean sweetness of sugar over maple syrup in pumpkin pie. Plus, it doesn’t add extra liquid. During the fall months I enjoy this “pie” as a snack or as a treat, always with a generous dollop of whipped cream. Unfortunately, the Kuri Squash seeds have a much thicker hull and therefore are not as enjoyable roasted like the pumpkin seeds. But for the pie, the Kuri squash is delicious!
Makes 6 Servings
Time: ~80 minutes (including baking time)
1 lb Red Kuri Squash, seeds removed
3 pasture-raised eggs
4 tablespoons unrefined sugar (or more per taste preference)
2 teaspoons vanilla extract
1 teaspoon ginger powder
1 teaspoon cinnamon powder
½ teaspoon turmeric (optional)
¼ teaspoon allspice
1/8 teaspoon nutmeg
¼ teaspoon salt
¼ cup whole milk (or coconut milk)
For the Whipped Cream:
1 cup grass-fed heavy whipping cream + 1 tablespoon sugar/maple syrup
Garnish (optional): chopped roasted pecans
Place a steamer basket into a medium pot and fill with water to just under the basket. Bring to a boil. Meanwhile, cut the Kuri Squash in half with a large sharp knife and scrape out the seeds using a metal spoon or ice cream scoop. Weigh out 1lb of pumpkin on a kitchen scale. Place this into the steamer basket and steam over medium until tender when pierced with a fork ~ 15-20 minutes. Allow to cool enough to handle. In the meantime, measure out your spices and place into a small dish and pre-heat oven to 375 degrees.
Once the squash is cool enough to handle, place the 1lb of squash meat into a large bowl. Using an immersion blender, puree the meat as smooth as possible (small chunks are okay). Then add the egg, sugar, and spices. Use the immersion blender to blend until smooth. Finally add the milk, and blend until cohesive. Taste and adjust the spices/sugar if desired.
Butter or oil a baking dish (or individual ramekins) and pour in the squash mixture. Place into the oven and reduce the bake temperature to 325 degrees. Bake for 30 minutes, rotate halfway, and bake for an additional 20 minutes or until set. In the meantime, pour the heavy whipping cream into a large bowl, add the tablespoon sugar/maple syrup, and optional teaspoon vanilla extract or pinch cinnamon if desired. I personally, like it plain best. Whip with beater on high until stiff peaks form. Alternatively, place all the ingredients into a quart sized jar, top with lid, and shake vigorously for ~ 5 minutes or until stiff peaks form.
Remove the pumpkin pie from the oven and allow to cool to room temperature and then refrigerate. Allow the pumpkin pie to cool completely in refrigerator before serving. Top with whipped cream and chopped roasted pecans for added crunch if desired.
Nutrition (per serving w/out whip): 110kcal, 17g carbs, 2.5g fiber, 3g fat, 4g protein.
Nutrition (per serving w/whip): 250kcal, 20g carbs, 2.5g fiber, 17g fat, 5g protein.
Compare to Traditional Pumpkin Pie with Crust:
1/8th of pie w/out whip: ~350kcal, 35g carbs, 14g fat, 5g protein.
Cooking the perfect quinoa does not need to be complicated. I have seen some recipes call for straining cooked quinoa in a colander after cooking and most calling for too much water leaving you with wet, soggy grains. Either way is not ideal...too much work for unappetizing soggy grains. Try my super easy way to make perfectly fluffy quinoa every time.
1 1/2 cups quinoa (any color)
2 1/2 cups water
In a medium pot add quinoa and water. Cover and bring to a boil. Once boiling reduce heat to low and keep covered, cooking for an additional 5 minutes. Then turn off heat and leave covered for another 15 minutes or more. I usually just cook it and forget about it until I am ready to serve it for lunch/dinner, etc. For example, sometimes I prep the quinoa in the morning and leave it on the stove until lunch.
What you are left with is perfectly cooked and fluffy quinoa that required very minimal work/attention. If you are using it for salads, it is best to let it cool to room temperature on the stove or let cool in the refrigerator.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.