we’ve been posting recipes at wonderful ingredients
since the summer of 2008 when we lived on the big island. we added the blog as our sister site in 2009 to share more than just recipes. well, its 2012 and we will be making some changes and adding a few new things to wonderful ingredients over the new year!
turkish red lentil soup with mint and peppers
as a starter, soups on sunday will be a weekly feature to showcase all things soup; recipes for soups and stews and things that go with soups and stews, like bread and cheese and jazz music. we will connect you to some of our favorite ‘go-to’ recipes from years past and share our new creations.
this week showcases one of our household staples. if i was pressed to name the most essential practice in our kitchen it would be tough to choose between fermenting foods and homemade bone broth. anytime of year, you will always find these two things in one form or another in our house.
festive? just try it
though time-consuming, bone broth (made from various knuckle and marrow bones and vegetables) provides your kitchen with the premier ingredient. use bone broth in place of water for cooking grains and making soups and stews. it provides untold depths of flavor as well as a host of nutrients.
you can usually find bones at the meat counter or freezer section of your local store. additionally, there are places online that sell grass-fed meat products and you can always hook-up with a rancher and buy meat and or bones wholesale. buying from an organic source is important as you will actually be leaching out all the nutrients (and everything else) from the bones (and the vegetables).
in many countries, it is traditional to use a long-simmered broth as a base for soups, stew, gravies and grains. if you find yourself at a loss with your bone broth try getting your day going with a simple asian-inspired breakfast of bone broth with miso and poached egg. it is nourishing, balancing and filling… perfect for these cold winter mornings.
bone broth poached egg