Think you’re the only one scrambling to figure out what’s for dinner tonight? We all do it – fly in from work absolutely famished, dig through the freezer and come up with nothing but a pair of lamb chops from the mid-90s and a bag full of sorry looking frozen beans.
Today, however, we present a recipe that is quick, tasty and perfectly primal. Need more incentive? Besides the eggplant and ground meat, the recipe contains ingredients that you’re likely to already have in your pantry.
If you’ve been following the Primal plan for any degree of time, you know that fish is a popular part of the diet. It’s tasty, it’s nutritious, and it’s easy to cook.
Yes, that’s right, it’s easy to cook. Especially once you master the art of broiling.
Admittedly, a guide to broiling fish might seem a bit obvious (you know, what with only having to stick it under a broiler) but there’s just so much to keep in mind and sometimes learning to broil can be a bit of a….process (but perhaps not one that finds the fire department knocking on your door).
In a number of our recent recipe posts, we’ve talked about using chicken stock. As such, we figured it was time to dish up our favorite recipe, as well as provide you, dear reader, with some more information about this healthy kitchen staple.
First, the recipe:
4 to 5.5 pounds of meaty chicken bones (backs, necks, breast bones)
2 gallons of cold water (or enough to cover chicken pieces)
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks of celery, coarsely chopped
4 cloves of garlic, peeled
2 bay leaves
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