exploring, preserving: past, present

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Salmon and Chevre Frittata – So Simple

Breakfast for supper? Definitely! This is so easy and goes great with a big salad.


Take some eggs (or egg whites…or a combo of white and whole eggs), enough to equal 7 eggs. Add 1/2 cup unsweetened almond milk, chopped broccoli, one cooked salmon fillet (chopped) and some crumbled feta. Mix, divide into muffin tins, and bake at 350 degrees for 18-20 minutes. Eat warm with salad or let cool and eat the next morning for breakfast!


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Simple Homemade Chicken Soup Stock

Store bought soup stocks are full of salt. Making your own homemade stock couldn’t be easier! All you need are the bones, skin, whatever leftovers you have from roasting a chicken, and you can make it! It smells heavenly while simmering, and makes homemade chicken noodle soup taste amazing!


Recipe for homemade chicken soup stock:
Leftover bones and skin from roasted (or raw) chicken
Celery – 5 stalks
Carrots – 5 large, quartered
Onion – one, quartered
Garlic cloves – 2 to 4
Bay leaves – 3 large
Peppercorns – 2 tbsp

Put all of the above into a stock pot and cover with cold water. Bring to a boil, then reduce heat to simmer at least four hours. The longer you simmer, the more flavour comes out of the bones and the more concentrated your stock is for storage.

This will last one week in your fridge, or 2-3 months frozen. Enjoy!