Monday, September 28, 2009
So, I called the butcher at PCC and ordered some bones from grass-fed cows ($2.57/lb) and they should be coming in sometime this week. This is so I can make bone broth. Uses: great for cooking instead of oil because it's full of flavor, make soups or stews, or drink it as-is to warm up. It's great for boosting the immune system and an inexpensive way to get protein. I'm planning to use it when I make stuffed peppers next week (with brown rice, ground beef, pine nuts and spices...), and then will keep the extra broth in the freezer.
Also bought salt-rubbed and smoked bacon for BLTs tomorrow lunch. For dinner, Emily is coming over and we're experimenting, but I'm guessing rice could be involved. So, we'll need to soak the brown rice 7 hours in advance to neutralize the phytic acid (present in whole grains--it inhibits nutrient absorption). That's where the lemons come in. Grains can be soaked with either whey, buttermilk or yoghurt along with warm water in order to make their nutrients accessible. For brown rice, lemon can be used instead.
And...I bought a hand mixer today. Raw butter will be mixed tomorrow.