I adore curry! The various spices and their individual characteristics work so well together. I normally buy a mixed curry powder from Frontier. However, today I ran out. Since I had most of the spices on hand, the time to experiment with a curry mix had arrived. I added each of the following in parts into a jar and shook it real well. It would probably be better to mix it all in a bowl first then transfer to a jar. There are other possibilities of course, but here’s the mix in parts I used:
Homemade Curry Powder
- 1/4 part cayenne
- 1/2 part paprika
- 1/2 part mustard
- 1/2 part nutmeg
- 1 part coriander
- 1 part cinnamon
- 1 part cloves
- 1 part cardamom
- 2 parts cumin
- 2 parts ginger
- 2 parts turmeric
- 3 parts fenugreek
This was enough for about a pint jar. For less spice, you could leave out the cayenne and just add it to your curry as you cook each time so you can control the heat. Enjoy!
Can you tell I think highly of homemade bone broth? I love it not only for its many nutritional benefits, but also because it is a such a neat way to use up all the loose odds and ends of my fridge and pantry. Today, I had lots of leftover apples that were too soft for anyone to like, and some squashes that everyone has had too much of. I threw those in there. I also had ordered some herbs from Frontier that were just a bit twiggy and nobody enjoyed them in a dish, but the flavor they impart to the broth is wonderful. For a full size bird or pot of bones, I use about a gallon of water, but since this bird was one of our previous laying hens and was rather small, I used a little over a half gallon. Here’s what I threw in the pot:
(not so beautiful, but it sure will be!)
- bones – from pastured animals or grass-fed ones – today it was 1 small bird
- 1/2 -1 gallon of filtered water – today it was 1/2 gallon
- 1 Tb Real Salt or Pink salt
- 1 Tb organic soy sauce
- 1/2 lemon peels
- 5 garlic clove peels
- 1/2 Tb peppercorns
- 1/2 Tb cardamom pods
- 3″ strip of ginger and turmeric, chopped
- 3 turnips, chopped (leave tops on)
- 3 carrots, chopped (leave tops on)
- 1 Tb astralagus (optional, or use any superfood/roots/mushrooms – we have even picked mushrooms from our forested area and thrown those in there; of course it helps to have a guide who can show you what to eat and what not to – it is one of my dad’s hobbies, so he helped me out while here visiting.)
- 5 apple shavings, no seeds
- small handful of herbs – I used Winter Savory, and Herbs de Provence
- Throw all ingredients into a large stockpot.
- Bring to a boil.
- Lower heat to a low simmer and allow to cook for 4-9 hours.
- Strain out everything.
- Use remaining broth for soup, cooking rice or beans, or freeze in quart sized servings.