Making homemade stock can be so therapeutic. Now I’m not one of those die-hard “it can only be home made stock” – Barefoot Contessa types (although I do love her cookbooks). I mean I am a working mom and wife for heavens sake – a good ol’ box of stock works for me most of the time. But sometimes there’s just nothing better than throwing everything but the kitchen sink and boiling it. It brings out the witch in me – a modern day witche’s brew. I find myself smelling the steam full of life and death in a sense, and saying my own little spells of gratitude and healing for myself and others.
Tonight I have taken the turkey carcass (a chicken carcass will do just fine too) - well, o.k. to be fair my husband did all the dirty carcass work (one of the many benefits that comes along with having him around!) and stripped off all the meat that was left and set that aside. We kept the wish bone of course for the boys so that they can conduct there own witchy spell, and then broke the bones and “stuff” up into two big pots. I added half an onion, a carrot broken into three pieces, and just about everything else I could clean out my drawers with – old kale, some leftover thyme and sage, and some parsley and fresh bay leaves from my garden (almost boiled a little snail in the pot – works right along with the witchy brew!) No salt or pepper, and if i had it I would have added some celery. You can easily make vegetable stock without the carcass etc. using this process too.
Several of the recipes featured here use stock – I know I’m in need of it all the time. I’ve made the Turkey and Rice Soup from the Fall Harvest post several times since I posted it – this would be a great soup to use this stock in.
|12 oz spaghetti1 (28 ounce) jars prepared spaghetti sauceSpinach
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.
Bake for 30 minutes, until bubbly.
Roasted Broccoli Soup with Fontina Cheese
Beef Tamale Pie With Cornmeal Crust