UPDATE April 03, 2020 during COVID-19:
I wrote this back in 2018, and have updated it this week to reflect my current QUARANDIVA outlook. This tip is a great way to stretch our food dollar and avoid unnecessary trips to the markets as we all work to #stayhome and #staysafe. It's also a way I can share with you how we can all reconnect with our ancestor's and think back to "Depression Era" cooking methods. My Nani is gone now, but her recipes and healthy habits live on in my home and now hopefully, in yours.
Originally published on September 10, 2018
I'm going to let you in on a little secret that my grandmother taught me through the lens of a thrifty kitchen Goddess.
"Make it with love & make it yourself"
Nani was always trying to stretch our food dollar and made creative and delicious dishes with just a few simple ingredients. She never let anything go to waste. My grandmother wasn't selling a fad or gimmick; this was sound advice for the ages.
Good food doesn't have to be gourmet to be healthy; it has to be made with love and intention. She always said that if you were happy while you were cooking, the meal would be delicious for the body and soul. Nani definitely had that mindfulness stuff in the bag!
Harkening back to a bygone day when we all tended and grew most of our own food, the mantra was "waste not, want not". This means saving all the veggie clippings and all the bones, shifting our mindset, and making something new.
So, let's make bone broth from our leftovers for dinner.
It's a great way to stretch your budget and support healthy eating. We can also tackle underlying health conditions by controlling the amount of salt and fat in our meals.
To make this bone broth or stock extra special and full of vitamins, start by saving your veggie clippings, corn cobs, and bones every night from all your meals and storing them in a container in your freezer. Add your bones to this bag. When the bag is full, it's time to make bone broth.
The main idea is to stew the bones long enough to release the marrow from deep inside and liquefy the connective tissues of the joints where collagen is located.
What to do:
Put bones and veggie clippings in a crock pot or instant pot and cover contents with about 10 cups of water
Add items to season your broth: onion, garlic cloves, carrots, peppercorns, celery bits, etc.
Add herbs of choice: rosemary, thyme, bay leaves, etc.
Add 1 teaspoon of salt and pepper *optional
Add 1 tsp of apple cider vinegar (with the Mother) per cup of water *optional
Using crock pot: cover and simmer overnight for at least 8-12 hours
OR using instant pot: pressure cook for 4 hours. Release naturally
Strain all liquid through a sieve to catch any bones, skins, or stewed vegetables; discard those
Transfer strained bone broth liquid to a container and place in the refrigerator to cool completely
Skim any fat off the top before using or freezing.