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Cheesy Panade with Swiss Chard, Beans & Sausage

Cheesy Panade with Swiss Chard, Beans & Sausage

Panade is basically a French bread stew, studded with beans, greens, and sausage. It’s also a little bit brothy, like French onion soup.

Slow Cooker Recipe: Cheesy Panade with Swiss Chard, Beans & Sausage
from kitchn

  • 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 ounces uncooked pork sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 medium bunch Swiss chard (about 12 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 4 cups (32 ounces) low-sodium chicken broth
  • Coarsely chopped fresh parsley leaves (optional)

Proc

  1. Dry out or toast the bread cubes.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender.
  3. Chop the chard stems into 1/2-inch pieces, thinly slice the chard leaves, and keep the stems and leaves separate.
  4. Add the chard stems to the pan and cook until the stems are softened.
  5. Add the chard leaves, garlic, and thyme, and cook until the leaves are wilted and tender, about 4 minutes more.
  6. Remove the pan from the heat. Taste and season with salt and pepper as needed.
  7. Place 1/3 of the bread cubes in an even layer in a 6-quart or larger slow cooker.
  8. Scatter 1/3 of the chard mixture (about 1 cup) and 1 cup of the beans over the bread.
  9. Scatter 2/3 cup of the cheese over the entire layer.
  10. Repeat with layering in this order in the same amounts: bread, chard mixture, cheese, remaining bread, and remaining chard mixture.
  11. Refrigerate the remaining 2/3 cup of cheese. Pour the broth evenly over the top of the panade.
  12. Cover and cook on the HIGH setting for 4 to 6 hours, or on the LOW setting for 8 hours.
  13. Sprinkle the reserved 2/3 cup cheese over the top of the panade in the last 15 minutes of cooking.
  14. Serve in bowls, garnished with parsley if desired.

Image credit: Joe Lingeman

Purple Sweet Potato Bone Broth Soup

Purple Sweet Potato Bone Broth Soup

Who doesn’t love looking at this bowl or soup? We know we do!

By RACHAEL’S GOOD EATS

 Servings 2 servings
 Author Rachael DeVaux

Ingredients

  • 2-3 cups bone broth (I use Bonafide Provision’s)
  • 1 cup filtered water
  • 1 medium purple sweet potato, skinned and diced
  • 1-2 tbsp avocado or olive oil
  • 1 organic chicken breast
  • 3 heaping cups swiss chard, chopped
  • 1 tbsp ghee (I use Fourth & Heart Himalayan Pink Salt)
  • pink salt and pepper, to taste

Instructions

  1. Chop chicken breast into 1-inch pieces and sauté in a skillet with oil, s + p until fully cooked.

  2. Meanwhile, in a medium pot, sauté diced purple sweet potato in oil, salt and pepper for about 8-10 minutes on medium heat, stirring constantly. Once sweet potato is slightly tender, add in remaining ingredients (broth, water, ghee, Swiss chard, s + p) + cooked chicken and let heat for 5-7 minutes, covered.

  3. Top with red chili flakes and diced avocado. Enjoy!

Broth Lovers Gift Guide

Broth Lovers Gift Guide

In case you are starting your holiday shopping this year and have a big time broth lover on your list or maybe it’s just our way of sending out our own personal wish list to the universe, we have a fantastic little list of things that will make the brothista in your life sip and smile more.

  1. Got Broth?  We love inserting broth into any phrase that coffee or other popular drinks dominate.  This cozy long sleeve is perfect to toss on after a workout, after a long evening swim or just to cuddle up in front of the fire with some flannels and a cup of broth.  (Personal favourite is chicken broth with lemon honey.)  It comes in a selection of colours too!
  2. Speaking of cups, we have two that will be your new favourite for sips of broth and of course, for instagramming your cups of broth!  Hot Cup of Awesome couldn’t describe a hot cup of broth better.  Besides a cup that says this is a hot cup of broth (see #8).
  3. For all our soupers out there, there is nothing more complimentary to a hot bowl of soup than a Bone Broth Babe personalized spoon, and the of course, being called a Bone Broth Babe.  Customize your own spoon even, tell your special persona they are Souper Douper or Souper Star!
  4. Love this old school style poster for Stocks and Broths.  The true foodie/brothista will appreciate it.
  5. The Seven Kingdoms were not built on a diet of kale and coconut milk!  Check out the newest broth cookbook to hit shelves this year.  We are stoked to check it out.  (Make sure you click our link to the book.  You don’t want to be googling Game of Bones on its own, we promise).  
  6. We are always looking to up our broth vessel game.  Which doesn’t leak?  Which keeps it hot longest?  We think we’ve found the answer with the Corkcicle Waterman Canteen plus it’s dazzling array of colours to pick from.  
  7. If you didn’t see our post on Instagram in September at the CHFA of the Bull Shot Cocktail, you may be confused as to why we are posting a bottle of Bourbon.  We’ll be posting that recipe again on our blog soon, but all you need to know for now is quality bourbon and beef broth and you are practically set.
  8. A sipper can never have too many cool mugs!  This one has bone broth all over it (literally).  
  9. And rounding up our list, this card is less festive and just priceless!  We had to share.  It is a chemical structure for an amino acid in chicken soup and is, of course, a get well soon card.  We hope that if you send it, you have the decency to send some quality chicken bone broth with it!

We hope you enjoy this list as much as we enjoyed shopping for it!  Happy shopping and brothing!  

 

 

 


Credits // Author and Photography: Suzanne Serwatuk

Fish Chowder

Fish Chowder

Soup doesn’t get enough love from me, ever.  I know.  So lame, says all the soup eaters out there.  On the one hand, I feel like eating soup is synonymous with healthy living.  I like healthy living.  On the other, it’s a comfort food.  I like comfort food too.  And yet, I’m over here in my corner, not eating it, wishing I did.  This alone calls for a push in a new direction.  Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy.  It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.

 

One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly.  I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies.  It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years!  Sometimes I feel like staying Whole30 is can be overly complicated.  This recipe is not that.  Plus it has Whole30 approved bacon.  Bacon makes everything delicious.

 

Fish Chowder, makes 3 servings

2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces

Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes.  Stir in ghee until melted.  Add shallot, stirring occasionally for about 3 minutes.  Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.

Add potatoes, frozen BONED Broth, clam juice and thyme.  Season with salt and pepper.  Bring to a boil then reduce to a simmer.  Cook until potatoes are tender, about 8 to 10 minutes.  Increase heat to medium-high.  Add fish and coconut milk.  Season with salt.  Heat until warmed through and fish is opaque.  About 2 minutes.  Season with salt and pepper and serve immediately.

This soup was good for a meal plus seconds and another lunch all on its own.  Part of my aversion to soup is that I never feel full after.  This was absolutely not the case with this soup.  I was totally satisfied and full.  I could eat this soup all the time.  It was so delicious.  Soup convert?  Mission accomplished.


Credits // Author and Photography: Suzanne Serwatuk

Paleo Poutine

Paleo Poutine

Oh Canada, do I ever love poutine! Fries. Good! Gravy. Good! Cheese curds. So GOOD! It had me thinking what better way to celebrate #NationalFrenchFryDay and Canada’s 150th with a little paleo palette pleasing poutine.

Where to begin such mouthful? Naturally, the easiest part is using our BONED Beef Broth for the gravy and a close second to that is using sweet potatoes for the fries. The biggest challenge? Cheese curds. Well, if you are in British Columbia and love local products you are going to LOVE my suggestion so much, you may never crave regular poutine again. I say that confidently having wolfed down two platefuls of poutine myself.

Sweet Potato Paleo Poutine, serves 2-4 as a side dish

Sweet Potato Fries
3 medium/large sweet potatoes
1 tablespoon tapioca flour
1 tablespoon of olive oil
salt, pepper to season

BONED Broth Paleo Gravy
2 tablespoons ghee
2-3 tablespoons tapioca flour
1 pint BONED, A Broth Company Ltd. Beef Broth
1 teaspoon dried Thyme
salt, pepper to season

“Cheese Curds”
Spread’em Cucumber and Garlic Fermented Cashew Cream-Cheese-Style Spread

 

First, peel the potatoes. Then cut them into matchsticks keeping them relatively the same thickness. This will help them cook evenly. (length doesn’t matter)

Soak the cut potatoes in water for 15-20 minutes.

Drain and pat dry. Add fries, tapioca flour, salt and pepper to a mixing bowl and mix well. Cover two baking sheets with aluminum foil and spread out fries evenly. They will turn out crispier if they aren’t crowded on the baking sheet.

Bake at 450°F for 12 minutes, flip fries and bake another 12 minutes. Turn the oven off, open the door just a little and allow the fries to sit in there for another 5-6 minutes.

Melt the ghee in a saucepan over medium-high heat. Add one tablespoon of the tapioca flour to start. Whisk to combine.

Add a pint of BONED. I added mine still partially frozen. Add Thyme and heat to till melted and a slight boil. Turn down to low and simmer. Continue to stir. If not reaching preferred thickness add another tablespoon of tapioca flour. Don’t add too much too quickly or it can come out a little gelatinous. Stir until thickened. Season to taste.

Plate fries, scoop dollops of Spread-em onto fries and drizzle with gravy. ENJOY!

To be honest, I take a lot of pleasure in mixing things up. Beef broth with a vegan, cashew cream cheese isn’t just ridiculously delicious, paleo and Whole30 friendly. It’s pure foodie fun! I will be extremely surprised if I even make it to making the gravy next time. Sweet potato fries and the Spread’em Cucumber & Garlic fermented cashew cream-cheese-style spread easily bring #NationalFrenchFryDay to a new level. Or for the vegans out there that are craving a plate of poutine, we offer the UNBONED Vegan Broth that could easily slip in a replace the BONED Beef Broth to create the ultimate plant-powered protein vegan poutine. Another mouthful that has me drooling!


Credits // Author and Photography: Suzanne Serwatuk