Sentences with phrase «as cooking broth»

Not exact matches

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

If you decide to add chickpeas you will need to add some broth during the cooking process, and possibly up the quantity of spices as well.

Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Don't cook anything with chicken anymore will it taste just as good, if I use beef broth instead??

As the chicken cooks in broth, the flavor of the prosciutto coats each chicken breast.

I don't use oil in cooking anymore, so I just toasted flour in a cast iron skillet until lightly browned, and used that as a thickener, in broth instead of oil.

Our version of slow cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle soup.

You can also use the dried tortellini -LCB- normally found in the pasta aisle -RCB- just remember if you do you'll need to put it into the broth a little earlier as it will take longer to cook than the refrigerated tortellini.

A rich and flavorful broth, hearty meatballs, cooked greens, and tiny pasta are married together in this simplified recipe for minestra maritata, also known as Italian wedding soup.

Once heated, add in the onions, garlic and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning).

As the rice is cooking, heat the chicken broth on high in microwave for 3 to 4 minutes or until the broth begins to bubble.

Also, cut down the amount of broth as it's not necessary when cooking in a tagine.

As far as broth, I put it in mason jars and freeze them (no pressure cookingAs far as broth, I put it in mason jars and freeze them (no pressure cookingas broth, I put it in mason jars and freeze them (no pressure cooking).

As the orzo cooks, gradually add the remaining 1/2 to 1 cup broth to maintain a thick, soupy consistency.

I bought good quality, low salt canned plum tomatoes and used all the broth as cooking liquid for the lentils.

It adds the fifth taste, known as «umami», to all sorts of dishes including soups / broths, salad dressings, vegetables, stews, glazes, and marinades and I use it widely in my cooking.

And I use bone broth to cook our rice, quinoa, etc. with as well using it as a base for chilis, stews and such.

As an example, our nutritionists might have a teaspoon of turmeric in golden milk, the next day a teaspoon in a morning broth and the next day in a slow cooked curry and the following day, sprinkled over eggs.

It has grass fed beef, healing bone broth and easy to digest slow cooked veggies such as carrots, celery,...

Open the pressure cooker, drain the beans, preserving the cooking liquid to use as broth or as freezing liquid.

Drain the beans over a colander placed over a bowl or pot, saving the bean cooking liquid for later (we'll be using it as a veggie broth in a bunch of dishes in this meal plan).

Suggestion - Cook chicken as directed, spoon broth over rice cooked normally.

ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce

3 carrots, shredded chicken broth (onion - free), about a cup, plus more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus more as needed

Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

Check the level of liquids while cooking as you may need to add additional wine or broth (your choice).

But if you plan on eating this over a few days, I would recommend cooking the noodles separately and then add them to the broth as you eat them.

The only change I would make next time is to skip the veggie broth (my version reflects this) as the chicken thighs produce plenty of juices for the dish while they cook.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

I had some extra veggie broth that needed to be used so I added a tiny bit in at a time to thin it as the soup was cooking and thickening.

In celebration of making wontons for the first time, we finally cooked our own veggie broth as well, and this soup came out just wonderfully — the gentle broth complimented the spicy salty wontons, and the sweet new crop cabbage added a nice crunch.

With dampened fingers, gently form chilled matzo mixture into 1 - inch balls (they will expand as they cook), and gently drop them 1 at a time into the simmering broth.

I've read about toasting quinoa first before cooking and also cooking in broth as opposed to water.

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

In this very basic avgolemono soup (it seems as though there are as many adaptions as there are Greek folks), rice gets cooked in a simple chicken broth.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

It will come as no surprise when I tell you that as a (mostly) vegetarian cook, I rely heavily on vegetable broth.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Cooked seasoned beef (beef, salt, beef broth, flavorings), cooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodeCooked seasoned beef (beef, salt, beef broth, flavorings), cooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodecooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodextrin.

To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker.

Taste the broth, and season with a bit more salt and pepper as you see fit, then slice the reserved cooked carrot and toss into soup, along with some of the chopped or shredded chicken you made in the last step.

* Notes: We cooked the freekeh in water, but you can cook it in vegetable or chicken broth for additional flavor as desired.

While the broth is simmering, prepare the toppings as desired: slice and cook the tofu, lightly steam or blanch the vegetables, etc..

Normally I would just scoop the dough by the spoonful right into the simmering stew but I recently came across a recipe on Pati's Mexican Table for chochoyotes, basically a corn flour masa dumpling like the ones I've been making but with a dimple on one side where all the flavorful broth can nestle as it cooks.

I would try their Bolognese Tortelloni and cook it in chicken broth and serve it that way — en brodo, as they have it in northern Italy.

Strain the wheat berries (they'll absorb a lot of the broth as they cook, but not all of it), and let them cool to room temperature.

Use the broth in soups, Thai - style curries, or as a cooking liquid for noodles.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Tender beef, tasty carrots, potatoes and celery in a broth that thickens as it cooks.