Archive for December, 2011

December 23, 2011

Slow Cooker Chicken Broth

The other day I found a recipe for chicken broth in a cookbook first published in 1901 called The Settlement Kitchen Cookbook. It used to belong to my Grandmother and I like having it around as a reference to pure cooking where everything was made from scratch. This indeed is a great throwback recipe that I have modernized with the use of a slow cooker and some altered cooking times.

1lb of uncooked chicken backs – you could also use a chicken caucus that has had most of the meat removed from it.
1 TBSP sea salt
2 celery stalks chopped into 2 inch pieces
2 carrots chopped into 2 inch pieces
1 small onion, quartered

In your largest slow cooker add meat and salt and put on high for 3.5 hours until raw meat is cooked through and floating. Add vegetables and cook 1.5 hours longer. Allow to cool and remove any fat that floats on the top. Use in your favorite soup or anything else that needs broth!

December 15, 2011

Pasta With Avocado Sauce

Avocados, in addition to being super tasty are one of those foods that help to control blood pressure and manage cholesterol levels. For many women this becomes an issue when pregnant, so why not help the situation out naturally!?! They also do wonders for your hair, and their soft creamy texture makes a wonderful pasta sauce without adding heavy cream.

1 zucchini, diced
1/4 cup olive oil
1/2 cup sliced mushrooms
Salt and Pepper to taste
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp dried thyme
1/2 TBSP garlic powder
1 – 2 ripe avocados, mashed
Pasta, cooked via package directions, drained with a little cooking water reserved
Grated cheese if desired

Heat a skillet over medium high heat, add first 8 ingredients and cook until mushrooms and zucchini are soft. Add avocados and reserved cooking water from the pasta. Stir until creamy, add more water or olive oil if you prefer a lighter consistency. Add pasta to skillet, turn off heat, and toss to coat. Grate a little cheese over the top for an added boost of calcium!


December 9, 2011

Quinoa Tabbouleh

Quinoa is truly a super food with so many amazing health benefits it deserves a post all its own. It is the only complete protein that is not from an animal source and has many antioxidants. Tabbouleh is a middle eastern side dish that is light and flavourful and traditionally made with bulger. Using quinoa pumps up the healthiness of this dish, but feel free to substitute for bulger if you want a more traditional tabbouleh.

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped


In a saucepan bring water to a boil.  Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.  Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.  Stir in cooled quinoa.

** Recipe and picture courtesy of Syneva B on