2023 is the Chinese Year of the Rabbit. Young Rabbits are as much fun to raise as chickens, just as easy to process and cooked in broth the same way and in the same time as chicken. Young rabbits weight 3 pounds, older rabbits are 6 pounds, they will taste like wild game. We like our rabbits gamey.For back yard families, you can raise 300 pounds of meat a year, without spending any more cash after an initial outlay of $150 for hutches and breeder rabbits.

The smells of this cooked stew reminds me of my mothers cooking.#CA2025

Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes.

Cubed bacon, cubed celeriac, sliced onion, sliced carrot, sliced celery, diced potato, soaked garbanzo beans, bouqet garni in chicken broth, salt and pepper, a hearty, tasty meal in an hour.

Comfort food: easy simple recipe, but brings out delicious mild flavors. Two tasty weekday meals for two. Reheats brilliantly when spiced up with fresh slice of onion and pepper sauce.

Delicious, hearty, a treat for children: tender slices of chicken thigh meat, peanut or hazelnut butter, sweet mild shallot onion, tomato lemon stew served over steamed golden turmeric rice.

The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce.#january2026

Lima beans absorb the flavors of the stew they are cooked in, and when simmered overnight, turn dishes creamy. This stew with cured bacon, seared pork steak, onion, garlic, chipotle spices, roma tomatoes, lemon and pine apple makes the best creamy stew.When done, the meat and bacon are shredded fine with forks and mixed in with the stew.

Cured and diced Parma ham flavors this hearty stew, or diced celeriac root for vegetarians, and leftover stew turns into a delicious soup by adding tomato broth.

Yes, this meal is tasty, hearty, and filling. It is also quick and inexpensive, a large chicken quarter feeds four, 50 cents per meal with all ingredients.

The smell of a simmering stew in dark Guinness Beer makes my Saint Patrick’s day.

This old family recipe starts with: “ kill and pluck a large old hen”. It is probably the oldest recipe I have. My grandfather taught me to butcher chickens humanely, we hypnotize them first till they fall asleep and then butcher. This recipe is for a whole large chicken, seven pounds. If your store does not have large old hens, ask for a large capon. You can also cut this recipe in half, or use two frozen young chickens and add one chicken bouillion cube per cup of liquid to imitate the strong old hen flavor.The chicken flavor should permeate the whole stew, potatoes, rice, beans and cabbage included.#oldfashioned