I always try to use all organic and natural ingredients whenever possible. If a recipe I have or find call for sugar or other ingredients that are not healthy I try to change it around and add my own ingredients and just develop my own recipe.
Bone Broth
Cooking Suggestions

1.   Place bones into a large stock pot and cover with water.
2.   Add two tablespoons of apple cider vinegar to water prior to cooking. This helps to pull out important nutrients from the bones.
3.   Fill stock pot with filtered water.  Leave plenty of room for water to boil.
4.   Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours.  Remove scum as it arises.
5.   Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around bone.
6.   You can also add in vegetables such as onions, garlic, carrots, and celery for added nutrient value.

After cooking, the broth will cool and a layer of fat will harden on top.  This layer protects the broth beneath.  Discard this layer only when you are about to eat the broth.

Ingredients for the Salsa
  • 6 GreenTomatillo
  • 8Chilesde Arbol
  • 10Chiles Japones
  • ½ TBSP of Salt
  • 1 Garlic Clove
  • 1 TBSP of  Instant Coffee ( Nescafe Instantaneo)

Boil the tomatillos. While the tomatillos are boiling in a pan add a little olive oil just enough to coat the pan and sauté the chiles & garlic. ( Make sure the chiles don’t burn or the salsa will taste sour and burned)
When the tomatillos are done boiling add them to your blender with just a little bit of the water you used to boil them in, add the chiles & garlic and finally add the  salt & the coffee and blend until it all well blended & the sauce looks a little creamy

Basic Marinara Sauce

 2  yellow onions, peeled and diced (about 2 cups diced)
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* mixed, total
1/2 cup red wine***
12 cups peeled and seeded fresh ripe tomatoes**
salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours, or longer depending on the water content of the tomatoes. The sauce should be thick with much of the water evaporated to concentrate the flavor (sometimes I let it cook 4-5 hours over a very low flame). Add salt and pepper to taste.

Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you want to use fresh herbs, add them at the end of the cooking process, just before serving. Use whichever of those herbs you prefer for a total of 2 Tablespoons.

**Start with 4-5 lbs of fresh, ripe, tomatoes. If you don’t have fresh tomatoes, you can use 2 (28 oz) cans of crushed tomatoes, 1 (28 oz) can of whole tomatoes and 1 (6 oz) can of tomato paste. When I use canned tomatoes, I always add a couple tablespoons of sugar to counteract the acidity of the canned tomatoes. I find I don't have to add any sugar with the ripe tomatoes from my garden.

***Many of the comments below have asked “Do I have to use red wine?” The answer is no, but it does add to the flavor and if you're going to have wine with dinner anyway, or have an open bottle, throw some in!

Yields about 2.5 quarts

Adobo Sauce Marinade for Chicken
·        10 chiles guajillos
·        2 chiles anchos
·        3 cloves of garlic
·         ¼ tsp black pepper
·        ¼ tsp sea salt
·        1 tsp of achiote molido/powdered Annatto
·        ¼ cup orange juice freshly squeezed
·        ¼ cup key lime juice freshly squeezed
·        ½ cup of white vinegar
·        1/4 cup of olive oil

1.      Bring a pot of water to boil. Once water is boiling turn it off and add the chiles, let it sit in the hot water until soften

2.    Add all the ingredients to a blender or food processor including chiles, blend until it’s all blended together. Now you have your Adobo sauce to marinate your chicken.

       *You can store You can store leftovers in the fridge for about a month or freezer for about 6mths.

*This recipe for BBQ sauce I found on the web. It called for white sugar. I took that out and added the agave syrup. You can also use organic raw pure cane sugar, but I prefer the agave syrup.

BBQ Sauce

2 cups tomato sauce (see tomato sauce recipe)
1/2 cup water
1/2 cup balsamic vinegar
1/3 cup Xagave
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tsp. salt
1 tbsp. French’s mustard
1/4 cup Worcestershire sauce

Combine all ingredients in a blender and blend until smooth. Pour into a saucepan and bring to a boil, immediately reduce to a simmer and let simmer for 45 minutes until thick. Stores well in the refrigerator for weeks.


This tomato sauce recipe was given to me by a friend who found it on the web. Again I use organic tomatoes. If you can't get organic tomatoes use a vegetable wash to clean the tomatoes. You can find a vegetable wash at your local supermarket or you can make your own. I will post a recipe on how you can make your own vegetable wash soon.

Tomato Sauce

  1. Have a pot of  boiling water, add  tomatoes one at a time let them boil for no more than 1 minutes about  35 to 45 min.
  2. Take tomatoes out and put them in a bowl with ice water. This makes the skin slide right off the tomatoes. Then you can cut the tomatoes in quarters and remove the tough part around the stem.
  3. After you have peeled the skins off the tomatoes, cut the tomatoes in half.  Now we need to remove the seeds and excess water.
  4. Wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds.  Removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
  5. Drain the tomatoes: Toss the squeezed tomatoes into a colander or strainer, while you work on others. This helps more of the water to drain off.  You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking. By draining the water off now, you'll end up with a thicker tomato sauce in less cooking time, and that preserves vitamins.
  6. Combine the tomatoes in a big pot.
  7. There's generally no need to add liquid, most types of tomatoes have so much water, and we will need to boil it down to drive off much of the water to thicken the sauce. Simmer in large-diameter saucepan until sauce reaches desired consistency. Boil until the volume is reduced by about one-third for thin sauce, or by one-half for thick sauce.
  8. You don't need to overcook it; just bring it to boiling to sanitize it and cook down the tomatoes.
  9. As they cook, the tomatoes will fall apart into sauce without much need of mashing.

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