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The first day of spring gave us our last burst of winter, here in NJ.  Today's recipe is a great way to warm up during these last few freezing nights!  This recipe is a copycat of the famous Skyline Chili restaurant recipe.

I can't usually wait til the next day to eat it-- it's sooo yummy! Can be served with gluten free pasta, or over rice, and without cheese depending on your dietary restrictions.

Prep Time: 15-20 minutes
Cook Time: 4 hours
Ingredients:
  • 1 quart cold water
  • 2 lbs ground beef
  • 2 cups crushed tomato ( or 1-15oz can)
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsweetened cocoa
  • 1/4 cup chili powder
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tbsp unsweetened cocoa
  • 2 tbsp cider vinegar
  • 1 whole bay leaf
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 1 1/2 tsp salt

Preparation:

  1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes 
  2. Add all the remaining ingredients.
  3. Continue to simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
  4. Refrigerate the chili overnight, and the next day remove the layer of fat from top before reheating and serving. 

Today's recipe was submitted by the fabulous WBC doula Cornelia Mazzan, she can be reached at cornelia@wisebirthchoices.com


 
 
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My family loves this recipe because it feels like a special treat. I love this recipe because it tastes like tacos without all of work and has a good amount of protein.

You could substitute or add meat to the beans. Personalize this to suit your family.  

This would be great for #familygamenight ! It will become a quick favorite!







Ingredients
3 cans cooked black beans
One packet of taco seasoning or 3 T. Homemade taco seasoning
6 oz shredded cheddar cheese
2 avocados cubed
1 jar of salsa
8 oz sour cream
Chopped green onions (optional)
One bag of tortilla chips

Directions
1. Preheat oven to 350
2. Warm up beans on stove top and season with taco mix
3. Spread beans into the bottom on a 9 x 11 pan
4. Top with shredded cheese and warm in oven until cheese is melted
5. Top with cubed avocados, a jar of salsa, sour cream and chopped chives.
6. Serve immediately with tortilla chips


Today's recipe was submitted by the fabulous WBC Doula Tzipi Sutin.  Tzipi can be reached at tzipi@wisebirthchoices.com

 
 
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Bone Broth

We have received a few requests for a Bone Broth Recipe as we head into the winter season.  This is a more labor intensive recipe, as you need to skim the broth over the course of cooking.  This is a great recipe to prepare before your little one makes their debut! You can add it to your freezer meal stash.


It's also a great energy boost during labor, when your appetite is low.

Broths and stocks have been used in Europe and Asia for centuries and they are essential in gourmet kitchens. I often have a cup of warm broth as a snack, and it is great to keep in the freezer for those "under-the-weather" days.  You can use broth as a substitute for water when cooking rice or quinoa, or use it to make a quick homemade gravy

Additionally, the soaking of the bones in an acidic water draws out the calcium, magnesium, phosphorus and other trace minerals, making them more readily absorbed by our body. It is more budget-friendly than buying glucosamine-chondroitin and mineral supplements at your local Vitamin store. 



Prep: 5-15 minutes 
(See Cook times below)


Ingredients
  • 2 pounds (or more) of bones from a healthy source
  • 2 tablespoons Apple Cider Vinegar
  • Water

Optional additions***
  • 2 chicken feet for extra gelatin
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 1 bunch parsley
  • 2 cloves of garlic for last 30 minutes of cook time
  • Salt/Pepper/Herbs for flavor

You will need a large stock pot (or crock pot) to cook the broth and a strainer to remove the pieces when it is done.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.

The first step in preparing is to gather high quality bones. Many butchers will sell bones; mine saves me “chicken backs” which is just the frame after he has removed the breasts, wings, and drumsticks. 

***I also keep a large zip lock bag in my freezer and put all the bones in it when I roast a chicken at home. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water, this is only if you can find them and can tolerate them in the pot (optional!). 

***You can also add some organic vegetables for flavor. These are optional but will add extra flavor and nutrition. Again, I have a large zip lock in my freezer where I save all my onion ends, onion skins, carrot tops, leafy parts of the celery, and any bits that would get tossed otherwise.  1 onion, 2 carrots, and 2 celery stalks can be used if you do not have a scrap bag in your freezer.

Instructions
Place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water to cover the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available. This can also be done in a crock pot.

***Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until for the following cooking times: 

Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24-36 hours
Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the foam that floats to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. 

***During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.  


For more info on making broths, or the health benefits visit The Nourished Kitchen or 
Traditional Cooking School.

Todays recipe was submitted by the Fabulous WBC Doula Shea Coffey.  Shea can be reached at shannon@wisebirthchoices.com

 
 
PictureHigh Temp Roast
This is a great recipe for your first week home with a newborn.  It is 10 minutes to prep and it goes and stays in the oven. 

This recipe is great on nights when we have lots of after school activities.  I can start cooking, turn it off and go (if you have a "stop cooking timer" on your oven, you can go even sooner;). Dinner is waiting when we get home.  Toss together a salad or a couple of sides and done.


While the idea of cooking at such high temperature can be nerve-racking, have faith.  You will love it!  The most important part of this is NOT OPENING OVEN.

Ingredients

* 3-5 lb Roast Beef at room temperature
* Seasoning Rub of choice (McCormicks has a few)
        OR
*  Combine 1 Tbsp salt, 2 tsp Pepper and 1 c all-purpose flour

Directions

To start, I wrap my roasting pan with foil for easy clean-up.  You could also use a foil roasting pan from the grocery store, so you can just throw it away.  I also tent the roast with foil to avoid splatter and the rub starting to smoke at the high temp.

1  Preheat oven to 500 degrees F
2  Start with roast at room temp.
3  Choose your favorite rub and rub on all sides of roast
4  Place in oven and roast at 5 minutes per pound for rare or 7 minutes for more well done. 
    ONCE IT'S IN, DO NOT OPEN OVEN!!!
5  When time is up, turn oven off,  DO NOT OPEN OVEN OR REMOVE ROAST.
6  Let oven completely cool (2 hours)
7  When you are ready, remove roast, slice thin and enjoy. 


Contributed by the fabulous Doula Jill Dillner