See Some Warriors Sweatin’ It Uuupp!

  • Michele -Dirty Dash 2014
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A look at how diets can be like unhealthy relationships, and when to say enough is enough.

A while ago I was talking to a friend about a diet she was trying. She was going on week five, and though she had seen some results in the beginning, her progress was starting to slow and she was pretty much miserable.

 

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PrimalFish broth isn’t as versatile as chicken or beef broth, but it’s a special thing, nevertheless. It’s delicate and savory with the appetizing flavor of seafood.

Is this the type of broth you’ll sip straight from a mug? There’s no reason not to if you like fish. Plus, you’ll get a healthy dose of omega-3s, fat-soluble vitamins, selenium, iodine, and other minerals. Enough gelatin can be extracted from a few pounds of fish parts to give your broth a gelatin-rich texture that turns to jelly when refrigerated. The most important fish part to use is the head. In fact, you can make broth entirely from fish heads, although the spine and other bones can be added as well.

Salmon heads typically give fish stock a stronger flavor; halibut, bass, cod, and other white fish give broth a milder flavor. You can use one type of fish, or a combination of different types. In this fish stock recipe, the quantity of fish parts is given by weight, not by the number of fish heads. This is because you might end up with one big fish head that weighs several pounds, or you might get several smaller heads. Either is fine.

To make fish stock, the heads and parts only need to be simmered 30 minutes with a few chopped veggies. Then, it’s ready for sipping or to be used as an ingredient in any chowder or soup recipe.

If you’re a fisherman (or woman), save the heads! If you’re not, then call ahead to a fish counter and ask for some heads to be set aside (and also ask for the gills to be removed).

Quantity: Approximately 1 quart

Time in the Kitchen:
15 minutes, plus 30 minutes to simmer

Ingredients:

Primal

  • 3 to 4 pounds fish heads (gills removed), or a combination of heads and bones (1.5 kg to 1.8 kg)
  • 1 onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 2 ribs celery, chopped
  • 6 parsley stems
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 6 to 8 cups/(1.4 to 2 L) water, approximately (or 6 cups water and 1 cup white wine)

Instructions:

Make sure the gills of the fish are removed (they can make stock bitter). Wash the heads and parts well by soaking and running under water to remove any blood.

Put the heads and any bones in a large pot. Add the onion, garlic, celery, parsley, peppercorns and bay leaf. Pour in enough cold water to just cover the fish parts (no more than 8 cups, or the flavor will be diluted).

Primal

Bring to a simmer. Simmer gently for 30 minutes, never letting the broth come to a full boil. Skim any foam that rises to surface.

Strain in a colander, pressing on the solids to release liquid. Strain again, this time through a fine mesh strainer. Chill the broth.

Refrigerated fish stock will stay fresh up to 5 days, or can be frozen for several months.

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These pieces have caught your attention throughout the week. So here they are in one place for you to consume, digest, and enjoy.

Welcome to our weekend roundup, Three of the Best! Every Saturday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.

 

muscular back

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(Image credit: Leela Cyd)

Lately cacio e pepe, a humble Roman pasta dish, has been getting quite a lot of praise — and for good reason. The simple pasta dish that’s tossed with nothing more than black pepper, olive oil, and Pecorino Romano cheese is a lesson in just how flavorful basic ingredients can be.

So why limit this powerhouse of flavor to just pasta? These inspired croutons just might rival the original.

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(Image credit: Emma Christensen)

As a Midwestern gal, born and raised, I do love my corn on the cob. What I don’t love, however, is standing over a boiling pot of water waiting for the cobs to cook on a sweltering summer day. Boiling has also always felt to me like a lot of labor for what amounts to a few minutes of actual cook time.

Enter: the microwave. Ever since we first talked about this method, the microwave has become my favorite tool for quickly cooking a few ears of corn for a weeknight summer dinner.

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From Apartment Therapy → Before & After: A Bright Kitchen Upgrade

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