make stock

Moroccan Chicken with Salted lemons

This is my favorite recipe using the salted lemons I made with the abundance from our lemon tree here on The Butterfly Hill. I used 3 large pieces of chicken 1 cup chicken stock 2 medium onions 5 large cloves of garlic 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teasppon tumeric 1/2 teaspoon caynne pepper 1/4 paprika 1 cup green pitted olives olive oil 2… Read More »Moroccan Chicken with Salted lemons

Making veggie stock from kitchen scraps

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I try hard to maintain a waste free kitchen. I save all scraps from veggies. You can use the butts of celery, carrots, potatoes, beets, onions and garlic, ( as well as the skins) broccoil, squash anything really. I have a tub in the freezer that I use to store until I get enough to make a stock. I cut the pieces so they will… Read More »Making veggie stock from kitchen scraps