Wednesday, February 27, 2013

Some Pics and this and that i wanted to Share with you all

Sisters Forever! :) Eleena & Gabby


My Oldest Eleena (2 1/2) Doing her School work :)

Me and My husband on our Wedding Day  August 2004
My sweet heart , My Youngest My Gabriella  :)



COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2013 JoAnna L McGarvie

Friday, February 15, 2013

Humore and Valentines Dinner

Yes between my health struggles and my children lol hahah


VALENTINES DINNER: My Honey-Basil Citrus Roast Chicken,with a savory gravy, Savory Sweet Potatoes Gratin & a nice Lemon & Bacon Swiss Chard Pasta :D

Thursday, February 7, 2013

ELK LOVE and Poached Duck eggs over Fresh Fries ;)

THE ELK WAS DA'BOMB! IM SO HAPPY AND EXCITED AND THRILLED TO BE ABLE TO HAVE ELK!! ;) PERFECT TO FEAST AFTER SUCH A LONG DAY <3 td="">
To Celebrate  Hubby and I are eating Poached Duck eggs over Fresh Homemade fries and YES HUBBY POACHED THE EGG , I think he did well for his first time ;) And watching one of our All time favorite Movies, Miracle.


~~ღ❦❦❦JoAnna❦❦❦



COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2013 JoAnna L McGarvie


Updates, going on's contiuned Hope!!! xoxoxo

Long day but good day, Doctor visits, blood-work , yes I do have Costochondritis Not com- firmed yet but looks like I may have Tietze syndrome as well.... But
 all is well with my Soul! :)
Just over -all a good day! Just having confirmation that what im doing is right , need to listen more to my own advice that I give ppl and don't second guess
 myself ♥ ♥





He was shocked but laughed lol He said next time I saw him better just turn and run lol He was nice and it was all good , he had to find another vein so
poked twice with the needle :o lol

Anyway I don't usually go into depth about myself like this But I feel its important to know what s going on sometimes , This is Definelty a Health Journey!!!!
 xoxoxo Love to you all!! Stay well, Be safe and Endure for we CAN do any-thing through Christ Who Strengthens us!

Oh and P.S. I CAN HAVE ELK IM THRILLED! :)

♥レ o √ 乇 ღ❦❦❦JoAnna❦❦❦
~Enjoy! ~ღ❦❦❦JoAnna❦❦❦


Copyrighted 2009-2013 -JoAnna L McGarvie

Saturday, February 2, 2013

Homemade Stock ( 2 stocks ) A.K.A. Compost Stock & Remouillage and Vegetable Broth here tooTHRIFTY AND HEALTHY!

Hello All I am taking this time to write out my recipe for Homemade Stock or AKA Compost Stock :) and to follow after that Remouillage.




To note ; Reason Why I call this Compost Stock is WE SAVE EVERYTHING, (weather its for our Compost Stock , Our Tea compost , or our duck compost or our regular garden compost ) yes we have allot of composts  we use everything!  If its something that can be saved to go to make stock I put it in a bag and put it in the fridge I try to make stock once a week. for example, bits of pieces of celery , apple cores, carrots pieces ,cabbage cores , pretty much veggie scrapes!  fresh herbs ext whatever can go into your pot to make stock! :D




Ingredients :
1. Whole Organic Raw Chicken or Beef bones and carcus of beef ribs or what u have same with pork , of Bison, or Elk or Vennison , what u have as far as meat. (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) But I have found One organic chicken can successfully make 2  Twenty Quart Pots of Stock and 1 Pot of remouillage :)


(So depending on what you saved for your compost stock if u find u don't have enough veggie scrapes then use the following :D

2. 6 Cloves or garlic ( or more depending on your pallet)

3.) 5 Large organic carrots cut into threes, and I whole Organic Celery  cut into threes.

4) 2 to 3 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1 to 2 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8)
2 1/2Tabelspoon of Raw Apple Cider Vineger (this helps Extract all the goodness for the bones of the bird).
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.

Add all items into stock pot , fill to almost full with filtered water.  First I turn the stove top on to Medium heat to bring to an almost boil then when it starts to simmer, I turn it down to Low and put the lid on and It simmers Overnight.
(Or just as long as it simmers on low for  at least 8 hours ) .
Let cool , Using your Spider take out all the veggies and carcess and put aside in a large bowl to use for Stock #2.  then store  all the Broth in Mason Jars in the Freezer or CAN. Or if you want u can also use Ziplock Freezer bags and freeze in the portions u wish.

STOCK #2
Now that your first stock is done, Now time to make your #2 Stock, Put everything from the Bowl that you set aside from Stock #1 and throw it all back into the Stock pot and add more veggies and apple cores if used.
use 1/2 THE VEGGIES and apples and rest of ingredents  :)
Fill with water and do just as u did above for Stock #1 , over night simmer and so forth. just as directed above!!! :D
How to make Remouillage Below!! :D


You can make stocking using a Stock Pot  this is the one I have :)
Le Creuset Enameled Steel 20-quart Stock Pot



Or you can use a Crock pot  :)



Follow the directions above but of course u will have to cut the ingredients in 1/2 due to the fact that your crock pot is most likely 6 to 7 quarts .
As above first throw in what veggie scraps you have been saving all week or so.
1.1/2 Organic Raw Chicken (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) .

2. 3 Cloves or garlic ( or more depending on your pallet)

3.) 3 to 4  Large organic carrots cut into threes. And 1/2 of an organic Celery

4) 2  large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1  large onions no need to peel just cut in 1/2. (if tolerated) 

6) 1/2 of one  Inch of Fresh Ginger Root.
7) 7 whole peppercorns
8) 1 Tabelspoon of Raw Apple Cider Vineger (this helps Extract all the goodness for the bones of the bird).
Sea salt
Or you can use a pressure cooker :)
Fangor Pressure Cooker 6-quart , this is the one i have. (used to have :( it broke after many years of loving use.
Pretty Much the same directions as the Crockpot above.














Now for the  Remouillage:
"SECOND STOCK" (IN MY CASE IT WILL BE 3RD STOCK)
What is Remouillage :The Culinary Arts Dictionary defines the French word remouillage as ”a weak stock made by re-simmering bones that have been used to make stock once already.” As Thrifty as I am My Remouillage  is made from my Third stock  :)


Follow directions above  add more veggies and apples if using and herbs and salt and pepper and peppercorns and fresh herbs and YOU HAVE Remouillage  :) !!
Wonderfully used when making rice, quinoa , veggies and soups , sauces and gravies and  all sorts of uses.



Enjoy! :)


VEGETABLE BROTH
1) 6 Cloves or garlic ( or more depending on your pallet)

2.) 8Large organic carrots cut into threes. And 1 Whole Celery cut into threes

3.) 4 TO 5 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 2 TO 3 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8)
2 1/2Tabelspoon of Raw Apple Cider Vineger FOR health benefits .
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.

~Enjoy! ~ღ❦❦❦JoAnna❦❦❦


COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2015 JoAnna L McGarvie


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