From Beth's Desk

Cooler weather is coming and that means it is time to make soup, bone broth and bake a roast.

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Homemade Beef Barley Soup
AUTHOR Holly Nilsson
This homemade beef barley soup is loaded with nutritious veggies, tender beef and plump barley. It’s a complete meal in a bowl!
1 tablespoon olive oil
1 onion chopped
1 garlic clove minced
2 carrots sliced
1 stalk celery sliced
2 cups cooked beef
6 cups reduced sodium beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix
1 bay leaf
2 tablespoons red wine optional
2 tablespoons fresh parsley or 2 teaspoons dried
salt & pepper to taste
Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.

Slow Cooker "Better than Botox" Bone Broth
This Slow Cooker "Better Than Botox" Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and this simple crockpot method.

Created by Platings and Pairings

2 carrots (chopped medium)
2 celery stalks (chopped medium)
1 medium onion (chopped medium)
2 cloves garlic
3.5 lb beef or chicken bones (or combination of both)
Kosher salt
2 tablespoons apple cider vinegar
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Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.

Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.

Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).

Add 2 tablespoons of apple cider vinegar (you won't notice the taste).

Cook on low and cook for 18-72 hours.

Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.

How to make the Perfect Roast Beef in the Oven

Author: Stephanie Manley
3 to 4 pound roast like a ribeye roast
1 tablespoon kosher salt
1 to 2 teaspoons black pepper, crushed or ground

To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature.
Preheat oven to 325 degrees.
If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium.
Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking.
Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Rare : 120 – 130 degrees – bright purple red, tender and juicy.
Medium Rare: 130-135 degrees – bright red, warm, tender very juicy.
Medium: 135 -145 degrees – rich pink, slightly juicy
Medium well: 145 – 155 degrees – tan with slight pink, firm, slight juice
Well Done: 155 and above – tan to brown, very little juice, meat can become tough.
So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.

PLEASE NOTE: Your cooking time depends on the size of your roast.



202 E. Buckeye Rd. Phoenix. AZ  85004