tag:blogger.com,1999:blog-2713263099479195389.post8634841333159249878..comments2024-03-24T23:04:25.051-07:00Comments on Jen's Gone Paleo: Beef Stock and "Rock Soup"jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2713263099479195389.post-42350585434501267212011-01-19T12:28:59.558-08:002011-01-19T12:28:59.558-08:00That looks delicious! I really love beef anything ...That looks delicious! I really love beef anything and winter is definitely a great time for soup! Thanks for sharing!AllieNichttps://www.blogger.com/profile/04309499566470252746noreply@blogger.comtag:blogger.com,1999:blog-2713263099479195389.post-21535897930406471452011-01-18T18:10:21.084-08:002011-01-18T18:10:21.084-08:00Thanks for stopping by! I love sharing my recipes ...Thanks for stopping by! I love sharing my recipes and helping others to eat more healthfully, so no problem! <br /><br />Here's another really great resource, that has featured a few of my recipes:<br />http://www.thefoodee.com/blog/2011/01/03/monday-11-01-03/<br /><br />They have new recipes everyday. Also, you can search through my recipes under the "Recipes" tab, by using the search tool (in the upper left-hand corner), or you can search by food type (i.e. Chicken, Pork, Vegetable...) in the upper right-hand corner under "Recipes and WODs". <br /><br />Happy Eating!<br />Jenjencereghinohttps://www.blogger.com/profile/08604353047895208128noreply@blogger.comtag:blogger.com,1999:blog-2713263099479195389.post-3794127697027667492011-01-18T14:56:15.381-08:002011-01-18T14:56:15.381-08:00Jen- I'm a friend of Juli's at the Crossfi...Jen- I'm a friend of Juli's at the Crossfit Flex Gym Nutrition blog. Found your blog searching for Paleo recipes and I can not WAIT to try some of yours. I'm still learning, but am loving that I can find so many awesome Paleo recipes on line. Thank you for sharing yours!erinlohttps://www.blogger.com/profile/02985297322524006060noreply@blogger.comtag:blogger.com,1999:blog-2713263099479195389.post-84671011849152814782011-01-18T09:17:00.693-08:002011-01-18T09:17:00.693-08:00Thanks, Zhan! I do that (throw everything in) with...Thanks, Zhan! I do that (throw everything in) with my chicken and turkey stocks, but thought I would try roasting (as Williams-Sonoma suggested), for a more rich, roasted flavor. And, I just used what I had in my fridge...no celery. :( As far as chopping, I don't peel anything just cut it so it opens up the vegetable and is smaller for the pot. Pretty much like you've suggested...skins and all. <br /><br />Nikki~ She's a really good cook...and, so is my mom. :) If you're not ready to make stock, right after cooking your chicken, you can always wrap the carcass and freeze it until you are. Just a thought. But, do it! And, like Zhan said...it's really just throwing everything into a pot, covering it with water, and letting it simmer away. <br /><br />As far as the beef stock, I feel like the roasting of the shanks makes for a more rich and flavorful stock but am not so sure that the veggies need to be roasted. I do, however, think that the little nubbins on the bottom of the roasting pan should not go to waste, so the deglazing step is a must! :)jencereghinohttps://www.blogger.com/profile/08604353047895208128noreply@blogger.comtag:blogger.com,1999:blog-2713263099479195389.post-13894295722728574912011-01-18T08:49:05.257-08:002011-01-18T08:49:05.257-08:00Ha! I hope your Sister is a better cook these day...Ha! I hope your Sister is a better cook these days ;) This sounds wonderful. I need to start making my own stocks. I feel a little sad when I wrap that chicken carcass in a little biodegradable doggie poop bag and toss it in the garbage. That's our racoon protection bag...Nikkihttps://www.blogger.com/profile/04088103005025176008noreply@blogger.comtag:blogger.com,1999:blog-2713263099479195389.post-11907319824953181642011-01-18T08:29:15.019-08:002011-01-18T08:29:15.019-08:00Jen - I love your blog! FYI on the stock: you do...Jen - I love your blog! FYI on the stock: you don't need to go to the trouble of cooking the onions or carrots, much less chopping them/skinning them.<br /><br />I make all of my own stocks; all you do is break the carrots in half, throw the onions in chopped in half OR quarters (paper and all) and the same with garlic.<br /><br />I'd also add some celery stalks in as well.<br /><br />That's the beauty of stocks - it's so easy b/c you just throw it all in and then discard the solids.Unknownhttps://www.blogger.com/profile/00309851006595305413noreply@blogger.com