Have you decided what to prepare this Halloween?
Halloween provides the opportunity to bring out our creativity. From designing costumes, transforming your homes into a haunted mansion or whipping up some delicious, fun and spooky treats.
Here are some festive recipes, using bone broth or broth, to bring out your creativity in the kitchen.
** Try these recipes using our BONED Broth to make them more nutritious and delicious! 🙂
Green Goblin Soup
- 2 Tbs. avocado oil (coconut oil or ghee works fine)
- 1 medium yellow onion, diced
- 2 scallions, minced
- 1 lb. asparagus, chopped (tough ends discarded)
- 4 cups of spinach
- 1 avocado, peeled and diced
- 2 cups of bone broth (chicken, beef or veggies broth works fine)
- 1 tsp. sea salt
Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper
Plastic spiders and Beetlejuice straws optional
ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.
ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.
REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.
SERVE in clear plastic cups with raw asparagus spears sticking out of each cup. Add a festive straw as well if you like.
GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!
CREAMY TOMATO SOUP FOR HALLOWEEN
Melt the butter over low heat.
Add the flour in one addition while stirring with a wooden spatula.
Fry the flour 2 minutes, keep stirring, but don’t let it brown.
Gradually add the cold broth, while stirring with a whisk, so you don’t get any lumps.
When all the broth is add, bring it to a boil.
In a frying pan bake the tomato you 2 minutes (until it smells sweet rather than acidic). Do this so the tomato paste will taste slightly sweet instead of sour.
Add the tomato puree to the broth and pour the sieved tomatoes in.
Bring everything to a boil again and simmer for 5 minutes. Season with salt and pepper.
(Optionally, make small balls from the ground beef and cook them in the hot soup for 15 minutes.)
Ladle the soup into a bowl and take the crème fraïche and use it to make a spiral in the soup (if you have a pouring bottle it makes life a lot easier)
Draw lines from the center to the outside with a satay skewer.
The spiral will form a web pattern in the soup.
Swamp Chili (Poblano-and-Spinach Posole)
1 1/2 pounds poblano chiles
1/4 cup extra-virgin olive oil
1 large white onion, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
5 large garlic cloves, minced
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 quart low-sodium chicken broth
1 slice of white sandwich bread
1/4 cup milk
1/2 pound ground chicken
1/2 pound ground pork
1 teaspoon pure ancho chile powder
One 15-ounce can white hominy, drained
2 tablespoons chopped cilantro
Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.
In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.
Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween)
1 1/2 lbs. beef chuck, cut into 1-inch cubes
1/2 cup flour (use wheat/gluten-free if needed)
2 Tbsp. vegetable oil
1 yellow or white onion, diced
1 cup reduced-sodium beef broth
8 oz. tomato sauce
1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dried thyme
3 carrots, peeled and sliced
3 red potatoes, cut into 1-inch pieces
Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes. Reduce the heat if it is getting too brown.
Remove the meat from the pan and add the onions and 1 Tbsp. flour. Sauté the onions for about 5 minutes until they begin to brown. Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring it to a boil, reduce the heat, and cover it. Simmer it for 45 – 60 minutes.
Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. (Meanwhile, warm the bread, if you are serving it.) Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.
Halloween Stuffed Peppers
1 ½ cups cooked brown rice
4 medium bell peppers
¾ pound ground sirloin
1 cup chopped onion
½ cup chopped fresh parsley
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon ground allspice
1 cup bottled tomato-and-basil pasta sauce, divided
½ cup (2 ounces) grated fresh Parmesan cheese
½ cup chicken broth
Preheat oven to 350°F
Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.
- 2 quarts cherry tomatoes about two pounds, stemmed
- 1 sweet onion roughly chopped
- 6 cloves garlic peeled
- 2 TBSPs olive oil
- 1 quart chicken broth **CHICKEN BONE BROTH #ftw
- 2 TBSPs fresh herbs of your choice thyme, basil, oregano, sage, parsley, etc.
- heavy cream or creme fraiche optional
- Sea salt and pepper, to taste
TOPPINGS, OPTIONAL, TO TASTE
Cheese of your choice – parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste
Place cherry tomatoes, onion and garlic in two roasting/baking pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with just a small amount (about 1/4 cup of heavy cream or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.
Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.
Source Fearless Eating
by Health & Wellness Retailer Magazine, pages 17-18
Soup has long been considered a comfort food. In fact, many people rely on broths, bisques, and bouillabaisses to help them get through a bout of a cold or the chilliest winter months. It warms from the inside out and is the perfect accompaniment to a salad or your favourite sandwich. Alone or as a side dish, with a good book or a slice of homemade bread, soup is a staple in many people’s lives for both comfort and wellness.
Hot liquids, in general, help to keep the body hydrated, soothe a sore throat and can relieve nasal congestion. In fact, chicken soup, in particular, is notoriously associated with cold and flu recovery because chicken contains an amino acid called cysteine, which is released when made into broth. Dr. Christian Brix of BONED Broth says, “Cysteine is an amino acid that helps improve communication in our immune cells, which aids in the body’s healing process.”
According to The Dieticians of Canada, “Many foods in our diet can be filled with sodium, and too much salt can raise your blood pressure, as sodium draws water from the body to the veins, leaving your body vulnerable to dehydration. Dehydration can lead to unclear thinking, mood changes, digestive issues, and other health issues.”
In other words, consuming soup is not only beneficial for a person’s emotional state; it’s good for the body too.
Dieticians of Canada advise, “Not only is soup perfect for staying cozy and healthy, but soup made with bone broth is rich in minerals that support the immune system and feature collagen, which has been shown to help heal the gut lining from damage; in addition, bone broth has been known to help to make your skin glow and reduce joint pain as well as support digestive health.”
BONED Broth has recently undergone a rebranding, coming back to market as the only federally certified organic brand of bone broth in Canada. BONED Broth was born from co-owner grandma Marie’s Slovakian family recipes, brought over from the old country. She and Dr. Christian Brix along with board member, Dr. Jennifer Dyck, naturopathic doctor remain committed to not only producing the freshest, and most nutrient-packed broths, but also to share the education about the benefits of broth. And, with a new kitchen in Vancouver’s lower mainland, supply demands will not be an issue. “Our greatest challenge was getting the best quality bones. But we have found them,” he says, “and we are more prepared than ever to deliver the best possible bone broth.”
He goes on, “One of the most popular movements in the world of nutrition these days is to follow a Keto or Paleo diet. Bone broth is a superstar for anyone wanting to adhere to a Keto/Paleo program.”
Dr. Brix and Dr. Dyck lecture together, spreading the word about the health benefits and medical upside to regularly consuming bone broth.
Read the whole article in this Fall 2018 edition of Health & Wellness Retailer Magazine, pages 17-18
Wow, this was tasty!
Pan Cook Chicken Breasts in a little Ghee or Butter with Salt and Pepper.
Remove the Chicken and place it on a bed of Arugula.
Next, place Lemon Slices in that same pan to brown them on each side. Set them aside when done.
Then, add a little more Ghee, Butter, or Oil to the same pan and add 1/4 CUP Chicken BONE Broth of your choice
2 Fresh Cloves Minced Garlic, the Juice of 1/2 a large Lemon and 1 TBS Honey.
Cook it down on medium heat for about 3 minutes stirring often.
Generously spoon the Sauce over the Chicken and then place the Lemon Slices on top.
For the Asparagus, I just cooked it in a pan with a little oil, salt and pepper. Garnish your dish with Parsley and Microgreens.
📷 Savoring Traditions
Organic tortillas prepared with a soak in lime water
Grass-fed beef with homemade taco seasoning
A little tomato sauce and a splash of bone broth; cabbage slaw; avocado; cilantro; hot sauce; lime; tomatoes; strained raw milk yogurt; etc.
It would also be extra delicious if the beef was slow cooked in bone broth 🙂
Want something different in your Pho? Here’s a different take on the classic pho.
A bowl of delicious healthy rich goodness!
Smoked Teriyaki Jackfruit Pho!
Several ounces of bone broth, brought to a boil, adding in snow peas, baby bella mushrooms, onion, and white yam noodles, fresh cilantro, fresh basil, and that smoked teriyaki jackfruit and a lime wedge!
What’s the Smoked Teryaki Jackfruit you ask? Here’s the recipe by creative Stacy Lynn @chinaecho8 on IG
Teriyaki Pulled Jackfruit!
- 4 cups of chopped jackfruit
- 1 T. avocado oil
- 1 onion, diced
- 3 cloves of garlic, minced
- ¼ cup vegetable broth
- 1 T. smoked paprika
- 1/2 T. Traeger Veggie Rub
- 1 T. soy sauce
- 1 T. sesame oil
- 1/2 cup teriyaki sauceDirections:
Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture.
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Teriyaki Pulled Jackfruit! I'm still entertaining my husband's curiosity with vegetarian food…but don't worry I am not converting, I'm a carnivore for life! @traegergrills Ingredients: 4 cups of chopped jackfruit 1 T. avocado oil 1 onion, diced 3 cloves of garlic, minced ¼ cup vegetable broth 1 T. smoked paprika 1/2 T. Traeger Veggie Rub 1 T. soy sauce 1 T. sesame oil 1/2 cup teriyaki sauce Directions: Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture. . 🔥🔥🔥🔥🔥 . #Traeger #TraegerNation #TraegerGrills #TraegerBBQ #TraegerCulinary #TraegerRecipes #TraegerOutdoors #Smoked #Barbecue #BBQ #Grilled #Eeeeeats #RealFood #ChefsOfInstagram #TrueCooks #EatFamous #YouGottaEatThis #Foodstagram #FoodPhotography #BuzzFeedFood #FoodForFoodies #HuffPostTaste #BuzzFeast #Jackfruit #Vegetarian #Yummy
Clean and rub turkey on the outside with salt. Stuff the turkey and preheat oven to 375. Before you put the turkey in the pan, rub the pan with little butter. Put the turkey in, add little water, not too much just to cover the bottom of the pan and then cover with tin foil.
After 1 1/2 hours, start basting the turkey with melted butter and turkey juices from the pan. Repeat the basting with butter every 40 minutes. Make sure you watch that the bottom of the pan has juices from the turkey.
I usually get an 8 or 10 lb turkey and I bake it around 3 1/2 hours.
Take the drippings from the turkey and add 1 container/pouch of Chicken BONED broth or about 1 1/2 cup. Bring to boil. Add more salt and pepper if needed.
In 3/4 cup of water mix flour about 2 full tablespoons or more if needed. Keep mixing into drippings until done.
- 8 or 10 buns (Kaiser or sourdough) cut in cubes.
- 3 or 4 spoon olive oil
- 1 large onion, chopped
- 2 stick finely chopped celery
- 2 garlic cloves
In frying pan sauté onion, celery. Add Italian seasoning and garlic. Let cool off.
Add warm milk about 1 1/2 or 2 cups to the cubes of buns. Let it cool and add the remaining mixture from the frying pan.
Add salt, pepper, and 4 beaten eggs. Mix and stuff the turkey.
Turkey must be not frozen so you can see the cavity
The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley
NO-BEAN MINESTRONE SOUP [LOW FODMAP OPTION]
📷 No Whey Lady
Ingredients // Pantry items:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste
Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire
You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.
By Jen Reviews
There’s two things you should know about Pho. Firstly, it’s actually pronounced as “fuh” instead of the commonly mispronounced “faux”. Secondly, a good bowl of authentic Vietnamese Pho typically takes hours upon hours to make. Here’s an easy-peasy way to make one 🙂
- 1 litre beef bone broth
- Flat rice noodles for 3 pax
- One large white onion
- 2 small old gingers
- One stick of cinnamon
- 3-4 star anise
- 1 tbsp of cloves
- 250 g of thinly sliced beef brisket / flank
- 3 tbsp of fish sauce
- 2 tbsp of yellow rock sugar
- Thai basil
- Raw bean sprouts
- Lime wedges
Halve the white onion and gingers. Place them on an ungreased tray in the topmost rack of the oven to broil at 220 degrees celsius for 15-20 minutes or until you see the outer layer beginning to turn charred and black.
Soak noodles in water for 20-30 minutes until soft and bendable. Boil for 10 minutes till it reaches your desired consistency.
Pour stock into a stockpot. Bring to a boil then simmer it for 40 minutes. Remove any scum that floats to the top.
Prepare thinly sliced beef slices
Add fish sauce
Place garnish and enjoy.