Bone Broth, Butternut Squash Soup, Baked Chicken, Lentil-Quinoa Loaf, Rosemary-Orange Pork

 

This week’s cooking was divided among Saturday and Sunday to make:

 

I started on Saturday with a batch of Bone Broth, created in my slow cooker.

Beef broth using marrow bones
Bone broth using beef marrow bones

While that cooked, I roasted some butternut squash with curry powder, as the beginnings of a batch of Curried Butternut Squash Soup.

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Roasted Curried Butternut Squash

While the squash roasted, I made a batch of brine from Well-Fed’s “Best Chicken You Will Ever Eat” and brined some chicken breasts overnight in the fridge.

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Prepping the brine from Well-Fed’s “Best Chicken You Will Ever Eat”

 

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Brining chicken breasts using the brine recipe from Well-Fed’s “Best Chicken You Will Ever Eat”

Last, I found a pretty bottle in which to infuse some apple cider vinegar with herbs that needed to be used up: rosemary, thyme & basil, a few peppercorns, and a garlic clove or two.

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Herb- & garlic-infused apple cider vinegar

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