Sentences with phrase «cook your soup using»

Not exact matches

Down here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking.

It can be eaten raw with a meal, boiled in a pot of soup (taking care that the pepper does not burst and removing it carefully before serving), cooked in rice and peas or used to make seasonings for meat, including jerk.

The «river stones» used to cook the soup are smooth stones, usually polished over centuries by moving water, that are about four inches wide and two inches thick.

I love cooking with root veggies in the colder weather, so I transition to a veggie / bean soup that uses canned ingredients.

This soup is a great way to use up extra cooked chicken in the refrigerator — just shred it by hand and throw it in.

Often, I use french lentils in salads and soups, and always use pressure cooker cook»em.

You can then use the cooked meat and stock in another pot to create a soup by adding veggies.

butternut squash & pearl barley risotto adapted from martha stewart living, april 2013 * note: i used already cooked squash which i had roasted when i made the autumn harvest soup.

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker soup).

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

My turkey soup is even faster when I use a pressure cooker.

When vegetables have cooked through and the lentils are cooked blend your soup until smooth, I usually use a stick blender.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

(Save the liquid for another use such as making soup or cooking beans.)

I say «inspiration» because my method of putting this soup together is quite a bit faster, using leftover cooked chicken.

It was a classic stove - top model that used to be my lifesaver especially for cooking beans, legume - based soups and sometimes even a quick one - pot pulao meal.

I use the pressure cooker to make my soup in.

I've officially inaugurated a new policy to use the slow cooker at least once a week, whether it be for steel cut oats, soup, or my current obsession: THIS Thai Curry!

She would use leftover miso soup or veggies from a stir - fry the night before and combine them with cooked rice that had been simmered in broth to soften it.

I like using a pressure cooker for soups (my favourite is a lentil tortilla soup), my vegan bolognese sauce and coconut curry with quinoa.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whUse your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whuse this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

Baked butternut squash has a caramelized flavor, which is delicious if you use the cooked squash in soups and sauces.

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

Just made my own version of this soup using beluga lentils, adding one clove crushed garlic to the lentils as they cooked with carrot and ginger.

Or you can make chicken broth out of a whole chicken, save the broth for soup and use the cooked chicken for this pasta.

Focus on whole foods and use a slow cooker to cook your own beans, grains, soups...

The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup.

In the past, I had a hard time thinking of uses for lentils past soups or stews... or keeping a jar of cooked lentils in the fridge to sprinkle on my salads.

I cooked the traditional - style split pea soup all the time using a crock pot and smoked turkey instead of ham hock.

I didn't use any cooking spray and my biscuit didn't stay all the way up the sides however it seemed to be heavier than the soup mix and the sides rose around it in a few cases.

Almost all cookbooks use stock as the essential ingredient for a good soup recipe, which at the outset excludes the earnest but busy cook, or forces him or her to settle for an inferior commercial soup base.

I wrote this version of the soup instructing you to cook the split peas separately, this way if you want to double the amount of split peas you cook, you can save half for some other use.

For this slow cooker potato soup with pesto, feel free to use your family's favorite method, a sassy store - bought sauce, or try something new and adventurous with my Roasted Garlic Kale Pesto or Pistachio Arugula Pea Pesto!

But instead of making some canned soup, I decided to put my cooking skills to use.

Amaranth that has been cooked and then chilled can also be used in place of cornstarch as a thickening agent for soups, jellies or sauces.

I don't see the sense in using a pressure cooker to cook a soup recipe that calls for canned beans, and the IP takes * so long * to cook with!

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.

If I were in a pinch, I could also see cooking up some egg - free lasagna pieces, and cutting those into pieces and using in this soup.

I used a mix of red, black and white quinoa to make the soup as I had some already cooked.

Slow cookers can be used to create a versatile array of dishes, too - we use ours to make everything from tender, juicy pork chops to hearty soups and chilis to sweet and delicious cakes.

«Also, since we're a gluten free family I am unable to use the canned condensed soup that many traditional slow cooker recipes require.»

It's not that I'm not a fan of the slow cooker (I have three of them, after all), but at Casa SoupAddict, it's a tool with a specific use... and that use is not always best for soups.

I use this same method for my slow cooker black bean soup too, and it also is a gem of a recipe.

If you want to use farro, you only have to cook the soup for 30 - 35 minutes.

But bean cooking water is a delicious thing, and can be used in bean soups instead of water and other places.

One of the students I met there turned her nose up at a bowl of Harira (delicious chickpea soup, traditionally used to break fasts during Ramadan) because the cook left the skins on.

The soup looks exactly like what I want to make but I had a question, after I read the recipe in this post I opened Vegetarian Cooking for Everyone (my most used cookbook) and I saw that she recommends to make the soup pretty thin, I prefer soups thick and I think the soup pictured in this post also looks on the thick side.

Heidi - is it okay to let the parmigiano rind cook away into oblivion when you are using it, in a pot of soup or sauce - or are you only supposed to «steep» it for a little while to add the flavor?