As we get back on track, here is one of our favorite recipes.  It is my homemade Kale Soup

Refreshing and light!

Cut up the desired amount of carrots, peppers, celery and white onion.

With ten children,  my recipes are quite large, you can cut it back accordingly.

I use the following:

1 whole white onion chopped,

1 whole green pepper

3 good sized carrots

2 stalks celery

Chop up fairly small, add:

1 whole stick butter to pan,

Simmer veggies til frangrance is rendered

1 tsp. Redman's Real Salt

1/2 tsp. pepper

When all of these chopped veggies are stirred and simmering quite nicely,

add homemade chicken or turkey stock; about 8 cups of liquid. *see recipe below for stock.

Let simmer until veggies are tender, but not soggy.

Add 1/3 chopped head of cabbage

4 full chopped curly kale

12 ounces of chick peas

Only let simmer til tender

In separate pan, add 2 Tbsp. butter and saute 1 full kielbasa sausage sliced about 1/4 inch thick.

Make sure you brown the kielbasa on both sides before adding it to the soup.

If you serve this meal with bread, you will cause insulin to spike as your body deals with the carbs

in the bread.  If you wish to avoid that excess insulin, only eat the soup. Add 1/2 stick of butter to soup when finished just before serving. 

MYTH:  Butter is bad for you if you are trying to lose weight, it causes high cholesterol levels.

FALSE!  Butter is a necessary, healthy fat that your body craves.

                Butter provides enzymes, fat and bioflavonoids which we need.  When butter is on the

                counter, it is indeed a saturated fat.  However, once it enters the mouth and reaches

                body temperature, it becomes an Unsaturated fat.  The body drinks it in, the liver

                celebrates its presence and uses it to manufacture HDL (high density lipoprotein), and from

                that, it manufactures healthy hormones.  EAT THAT BUTTER.  A body which is fed

                healthy fats, will not create its own fat.  A healthy body does not store excess fat. 

                                                                       Enjoy!

*Momma's homemade broth:

If you want Chicken broth, use a whole chicken, bones and all. 

If you want Turkey broth, use a whole turkey, bones and all.

If you want Beef broth, NO, you do not use the whole cow, ;-)  Use a good hearty beef bone, usually you can purchase beef bones in the meat section.  Ask your butcher in your local grocery store for some good beef bones for making broth, he will fix you up. 

I always start with butter, for this, about 1 stick.  Melt in large sauce pan, I use an 8 quart pan.

Add 3 stalks celery, 1/2 yellow onion (yellow have a bit more sugar than the white), 1 whole head garlic peeled and crushed.  The easiest way to deal with real garlic, is to crush it on the counter with the blade of a large butcher knife, the paper shell will fall away and release the garlic cloves, just pick them out and add to the pan.

Add cold water up to about an inch from the rim of the pan.  Add 2 Tbsp. Apple Cider Vinegar and 1 full Tbsp. of lemon juice.  Bring to boil for about 1 minute, turn down to low and leave to simmer on your stove on the back burner out of the way for 2 full days.  The vinegar will draw out all of the yummy nutrients in the bones.  Almost forgot, add Redman's Real Sea Salt 1 Tbsp. 

After 2 days, turn off heat, strain the broth through a sieve and package in 2 cup amounts.  I freeze this for later use.  As it cools, the broth takes on a jello like consistency, this is from the bone marrow.  Happy eats!  I sure am a good cook.