A warm bowl of chicken soup is thought to cure whatever ails you, in body and spirit. Add fresh ginger root and a kombu leaf to the pot, and the soup is even more nourishing.
Ginger warms the body, potentially giving your immune system a kick-start during cold and flu season. It also has a tradition of calming gastrointestinal distress. While ginger lets itself be known in this soup with its subtle but spicy flavor, kombu is a stealth ingredient. This dried sea vegetable enhances the flavor of broth and leaves behind a wealth of minerals without adding a “seaweedy” flavor.
It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still wasting precious time combing through their volumes or converting standard Thanksgiving recipes into Primal-friendly recipes. You have better things to do. You have family and friends to visit, footballs to toss (or kick, as the case may be), piles of polychromatic leaves to roll around in, and thanks to give. Even if you’re an international reader, don’t celebrate Thanksgiving or know quite what it’s all about, you still like to eat great food.
Turkey is a tricky bird to cook, requiring elaborate brining and seasoning rituals and a few Hail Marys to turn out moist and flavorful meat. Whether it’s for Thanksgiving or some other festive meal, you can take the pressure off by ditching the turkey for a smaller, moister and quite elegant little bird, the Cornish game hen.
Cornish game hens are single-serving birds that roast in an hour or less. In this recipe the hens are simply seasoned with butter, salt and pepper then stuffed with a rich and satisfying blend of eggs, sausage and herbs. This meaty stuffing makes regular old bread stuffing seem like a stale substitute.
Kaldereta is a Filipino stew with flavors influenced by three centuries of Spanish colonization in the Philippines. Tomato-based and traditionally made with goat or beef, potatoes, green olives and peppers, it’s a filling, comforting dish.
The really ingenious ingredient in Kaldereta is puréed chicken liver.
Stirred in at the end, chicken livers give the stew a thick, creamy texture and super-meaty flavor. This technique can be used with any of your favorite stew, chili or curry recipes. There are more sneaky ways to work offal into your meals, but this is arguably one the easiest and tastiest methods.
The popularity of deli meat can’t be explained by convenience alone. There’s something about the smooth, supple texture and salty, slightly sweet flavor that some people love. If you’re one of those people, homemade deli meat could become your new favorite snack or salad topper.
It turns out that meat of questionable origin, half a dozen unrecognizable ingredients and preservatives and loads of salt and sugar aren’t necessary to make deli meat. All that you really need is chicken (or turkey) breast, a sprinkle of salt and a drizzle of pure maple syrup.
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