Chicken broth is super simple to make. You throw everything into a pot of water and simmer, simmer, simmer, simmer and…simmer.

Experimenting with different herbs and spices is allowed. Be my guest. Turning the stove to high and walking away from the pot for a long time is not. Don’t do it. (Meaning: the broth may decide to overflow and create a lovely mess on your kitchen floor).

The special thing about Tropical Traditions’ chicken bones is they will give you a chicken broth unlike any other. The chickens are raised on cocofeed and have absolutely no soy in their diet. Not only that, but the bones make a superb broth (or stock, if you decided to try that instead). When you cool it off, it turns into a thick gelatin. That’s the mark of a very, very good, high quality broth/stock.

Another plus: you can reuse the bones twice. Yes! Twice! Just discard the veggies and stuff (just pour it all through a strainer) and reuse only the bones and follow the recipe as is again.

Have fun!

Chicken Broth

Preparation Time: 5 minutes
Servings: Approximately 2 1/2 quarts of broth

• 1 package chicken bones
• 4 cloves garlic, peeled and crushed
• 1 medium onion, peeled and quartered
• 3 stalks celery, cut into pieces
• 2 medium size carrots, cut into pieces
• 6 whole peppercorns or 2 long peppercorns
• 1 sprig fresh rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 3 quarts water

Directions:

Place all the ingredients in a large soup kettle and bring to a boil. Reduce heat and simmer for about 3 hours.

Cool and strain broth, discarding the seasoning and vegetables.

Store the broth in a glass container and put in the refrigerator till it is ready for use.

Note: You can reuse the chicken bones a second time after discarding the vegetables. Follow recipe as usual for the second batch.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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Super Moist Zucchini Coffee Cake

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups maple syrup
• 3 eggs, (extra large)
• 1/2 cup coconut oil
• 2 1/2 cups whole wheat flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped pecans
• 1 cup organic raisins
• 4 cups peeled, cored and shredded zucchini

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14-inch pan or cover bottom of pan with parchment paper.

In a large bowl, blend the syrup, eggs, and oil.

Sift together flour, spices, salt, and baking soda and add to egg mixture.

Stir in the nuts, raisins, and zucchini.

Pour batter into prepared pan and bake for 40 minutes.

Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe and photo submitted by Carol, Owen Sound.

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Winter Squash Soup

Servings: 4
Preparation Time: 30 minutes

• 1 pound butternut squash, peeled and cubed
• 1 cup red lentils, soaked and drained
• 1 Roma tomato, diced
• 1/2 cup shredded coconut
• 1/2 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 cup minced onion
• 1/4 cup diced red pepper
• 4 cups water, add more if needed
• 2 tablespoons coconut oil
• 1 teaspoon ground mustard
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 1 lemon, juiced
• 1/2 cup minced cilantro

Directions:

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper, and enough water to cover. Bring to a boil and reduce to low and simmer for 20 minutes, covered. Remove the cover and simmer another 10 minutes.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic, and salt. Stir and cook for 10 seconds. Then, put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice, and cilantro. Stir and serve.

Recipe and photo submitted by Kim, OH.

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