Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.
Not exact matches
I love making it with
chicken stock as well, but use water when I
serve the quinoa
in a dairy based meal (a kosher rule not to mix meat and dairy dishes
in one meal).
Serving Suggestions:
Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked
in chicken stock and used as soup garnish if you prefer not to fry them
Recipe for Healthy Asparagus Soup
Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery
stocks, diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium
chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for
serving
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut
in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container)
chicken stock 2/3 cup brown sugar, packed
Cook noodles as per directions so that they are al dente Brown onion
in a saucepan
in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add
chicken and sauté for 4 minutes stirring often Add vegetables then pour
in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before
serving the soup, add the noodles to the pot and stir to separate
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup
Chicken Stock 3/4 cup Tomato Sauce
Serves 4 to 6Printable VersionHeat the olive oil
in large saute pan set on high heat until sizzling, about 2 minutes.
Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed
in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to
serve Method.
Bone broth — homemade
chicken stock or beef
stock Naturally fermented foods — kefir, yogurt, sauerkraut, pickles (we're talking about foods fermented
in salt and / or whey, not made with vinegar) Healthy fats — grass - fed butter, cream, tallow, lard and coconut oil Grass - fed meats — ground up, pureed or pre-chewed Cooked fruits and vegetables — should always be cooked
in and / or
served with good fats
cannellini beans, drained 2 Tablespoons of minced garlic 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground fennel 1 1/4 cup
chicken stock freshly - grated Parmesan cheese, for
serving (optional) Directions: Heat the oil
in a large skillet and add sausages.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or
chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans
in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for
serving - optional * sriracha or your favorite hot chile sauce for
serving (I used my homemade chile garlic sauce)- optional
When planning to
serve with rice, I also add a little bit... say 1/4 cup of
chicken stock / water to increase the amount sauce that works well to soak
in rice
in some flavor.
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked
in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre
chicken or vegetable
stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to
serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
Prep time: 5 min Cook time: 6 - 8 hours
in a slow cooker on low
Servings: 10 - 12 cups
chicken broth, 10 - 12 cups
chicken bone
stock, 5 - 6 cups shredded
chicken (depending on size)
Kentucky Fried
Chicken — Greenwich, CT Team Member 2017 — Present • Greet customers, take and assemble orders and receive payments • Clean the restaurant according to the restaurant's sanitation procedures and policies • Cook and prepare food for packing or
serving • Check equipment to ensure it is working efficiently • Back up crew members
in the event of absences and work overload • Check food and supplies
stock and maintain inventory • Offload trucks and move raw materials and supplies to appropriate and designated places • Assist new crew members with on the job training