Dinner at my house is pretty typical of most families. It’s a smattering of takeout and quick dinners eaten in front of the TV when I’m battling fatigue. And then there are the days when I shine.
Dinner time is the one time of day we’re all together, so it should mean something.
A nourishing and delicious meal while we share our day, smiling, laughing, and making warm fuzzy family memories that I hope Katie remembers forever.
I want more of those meals.
Now that I have mostly beat adrenal fatigue, it’s time to make that happen.
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Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle
We prefer homey, rustic meals. Food that features local, quality ingredients and doesn’t come with a lot of fuss.
When I got an advance copy of the Nourished Kitchen Cookbook last week, it immediately became a family favorite. It feels like a cookbook handed down through the generations, filled with cherished recipes that nurture families.
I was mostly handed down recipes clipped from magazines that feature brand names. Though they bring back pretty fantastic memories, they are not what I’ll be feeding my family.
Jenny took those recipe that I could only wish were my family standards and wrapped them into a beautiful cookbook that I can hand down to my children.
These are recipes that nourish families.
Here’s an excerpt – shared with permission – and my favorite recipe so far from the cookbook…
Apples, sweet potatoes, and prunes complement grass-fed beef’s natural, if subtle, sweetness in this simple pot roast. My family relies on pot roasts frequently, particularly in the fall and winter, when one roast might feed us for several meals.
Nowadays, spices like allspice and cloves seem relegated to baked goods and desserts, though they have traditionally been used to season meats in addition to sweets. I like the way their sweet spiciness forms a bridge of flavors between the beef, apples, sweet potatoes, and prunes in this dish.
If you can’t find hard cider for this pot roast, substitute sweet apple cider.
pot roast with apples, sweet potatoes, and prunes
Serves 6 to 8
- 2 teaspoons finely ground unrefined sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1 rump roast (about 4 pounds)
- 3 tablespoons lard or tallow
- 1 yellow onion, quartered
- 3 apples, peeled, cored, and quartered
- 3 large sweet potatoes, peeled and chopped into 1-inch pieces
- 2 cups pitted prunes
- 4 cups Beef Bone Broth (page 117) **recipe below
- 2 cups hard apple cider
- Preheat the oven to 275°F.
- Measure the salt, pepper, allspice, coriander, and cloves into a small bowl, then whisk them together to form a spice rub. Rinse the meat and pat it dry. Rub the spices into all sides of the meat.
- Melt the fat in a large Dutch oven over medium-high heat, then place the seasoned meat in the hot fat, searing it for about 3 minutes on each side. Arrange the onion, apples, sweet potatoes, and prunes around the meat, then pour in the broth and hard cider. Turn off the heat, cover the pot, and transfer it to the oven. Leave the pot in the oven for 4 hours, or until the meat becomes tender and the vegetables soften.
- Spoon the vegetables into bowls, slice the meat, and layer it over the vegetables. Ladle on a bit of sauce over the roast and serve.
beef bone broth
The trick to making a good beef bone broth is to roast the bones before simmering them in a pot of water, herbs, and vegetables. Roasting helps to release a significant amount of fat from the bones, which can otherwise leave a greasy film in the broth or infuse it with an odd, flat, and almost acrid flavor. With much of the fat released and a rounder, more complex flavor developed during roasting, the resulting broth has the flavorful complexity
of roast beef.
I find that beef bone broth makes an excellent base for hearty soups, stews, and braised meats. When preparing roasted root vegetable soups,
I invariably choose this broth because it, unlike milder chicken broth, has the fortitude to complement assertive flavors.
While you can use any beef bones to produce a delicious broth, choosing a variety of beef bones including neck bones, knuckle bones, and a small number of marrow bones will produce the richest broth.
Makes about 4 quarts
- 5 pounds beef soup bones
- 2 bay leaves
- 4 sprigs thyme
- 3 tablespoons whole black peppercorns
- 2 large yellow onions, quartered
- 3 carrots, chopped
- 2 celeriac, peeled and chopped
- 4 cloves garlic, smashed
- 1 cup red wine
- 2 gallons water, plus more as needed
- Preheat the oven to 425°F.
- Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones to a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water.
- Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged.
- Strain the broth through a fine-mesh sieve, discard the solids, and pour the broth into jars. Cover the jars and place them in the fridge; you can remove the fat that hardens on the surface and use it for cooking. Use up the broth within a week, or freeze it for up to 6 months.