Pour remaining 1/2
cup broth into pan, scraping pan to loosen browned bits.
Not exact matches
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2
cups warm vegetable
broth 2
cups unsweetened warm soy or almond milk
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4
cups vegetable
broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
4
cups chicken
broth or two 14.5 - ounce cans + 1/4
cup water 2 pounds carrots, peeled, ends trimmed, cut
into 1/4 - inch rounds 1/2
cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any
broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped
into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their
broth, chopped kale or chard, thin spears of asparagus when in season.
FOR THE FILLING 4
cups chicken
broth 3 carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2
cups turkey or chicken
broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut
into thin slices.
2
cups low - sodium chicken or beef
broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut
into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)
5
cups chicken
broth (or, 3 cubes of homemade bouillon cubes + 3 - 4
cups of water) 2 TBL olive oil 1
cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6
cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef
broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
Ingredients: -2
cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut
into long, skinny strips -1 / 2
cup chicken
broth -2 tbsp soy sauce
olive oil 1 large onion, chopped 1 leek, chopped 3 1/2
cups chicken or vegetable
broth 3 medium sweet potatoes, peeled and cut
into 1 - inch pieces 1 -LSB-...]
2 - 4 teaspoons celery salt ** 5 1/2
cups water or
broth - or combination) oily black olives, seeded and roughly chopped 1 lemon, cut
into 1 / 8ths
Fill with water / chicken
broth to the 2 -
cups - of - rice mark and add everything else
into the rice and gently mix.
Three 15 1/2 ounce cans black beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef
broth a 16 - ounce can pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound cooked ham, cut
into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Spoon remaining stuffing
into oiled 1 1/2 qt baking dish and drizzle with remaining 1/2
cup broth.
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced
into medallions 1/4
cup extra virgin olive oil 1
cup chicken
broth 1/2
cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
Mix the cornstarch
into the
broth and set aside (this is easiest if you just mix it
into about a
cup of
broth, then pour the rest of the
broth in.)
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken
broth or veggie stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
16 ounces extra-firm tofu, drained, pressed, cut
into 10 slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4
cup dry red wine 1
cup vegetable
broth nonstick spray
Remove the rinds, and strain the
broth into a glass measuring
cup, Refrigerate to cool.
* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs
into the squash along with the cheese, it solidified
into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the
broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per
cup of
broth.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut •
into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable
broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2
cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
Remove the pot from heat and place 1
cup of the vegetable mixture, 1
cup of the hominy, and 1
cup of the chicken
broth into the bowl of a food processor.
Place the mixture back
into the pot, and add the remaining 3
cups of
broth.
What's in it: 1/2 butternut squash, peeled and cut
into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut
into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut
into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable
broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable
broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
Spoon 1
cup of the
broth into the food processor.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken
into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef
broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1/2
cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet few tablespoons of vegetable
broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut
into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable
broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut
into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1
cup low - fat coconut milk 1
cup chicken
broth 1/2 lb.
For the stuffing: 1 recipe Southern - Style Cornbread, cut
into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4
cup chopped fresh parsley 2 - 2 1/2
cups vegetable
broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
extra firm tofu, cut
into 1 ″ long columns 1 14 oz can coconut milk 2
cups vegetable
broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced
into rings 1/3
cup chopped fresh cilantro
Olive oil 3 large organic chicken breasts (cut
into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1
cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1
cup of white wine 1
cup of chicken
broth (I used low sodium) Salt and pepper
Strain the reserved porcini liquid
into the beef bouillon — you should have about a
cup of very flavorful
broth.
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2
cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3
cup low - sodium soy sauce 1/3
cup dark soy sauce 1 tablespoon rock sugar 2
cups beef
broth 2 tomatoes, quartered 5 green onions, cut
into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2
cups dry bread, coarsely crumbled (a few slices) 2
cups kale or collards, sliced
into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable
broth, plus more to taste sea salt and pepper to taste
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable
broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
* 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.
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6
cups hot water (or chicken
broth) 1/2
cup pearl barley 1/4
cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut
into 1 - inch pieces
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3
cup low - sodium soy sauce 1/4
cup low - salt beef
broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut
into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut
into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut
into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or chicken
broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Start by adding 1 tablespoon cornstarch to about 1/4
cup of the
broth, stirring until smooth, then stirring it
into the remainder of the
broth and continuing from there until you get your desired consistency.
When the
broth has simmered for a minute or two, transfer some
into a blender jar with a ladle (2 or 3
cups, doesn't have to be exact — just don't blend the bay leaf!).
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut
into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4
cup chicken
broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
YaYa's Potatoes recipe from Buff Chickpea blog 2 pounds potatoes, peeled & cut
into large chunks 2 onions, sliced 2 tablespoons olive oil 1/3
cup vegetable
broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested & juiced Dried Parsley Sea salt & pepper Paprika powder
Add 3/4
cup of the boiled potatoes and some of the
broth into a blender (but keep boiling the rest of the pot's contents) with cashews, coconut milk, sautéed onions, garlic, nutritional yeast, and enough water to make it all blend smooth - it will be thick, but that's okay.
* 2
cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut
into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3
cups vegetable or chicken
broth or stock * 1 teaspoon salt
4 slices bacon, cut cross-wise
into 3/4 - inch slices 2 tablespoons butter 3 garlic cloves, sliced 1 pound shrimp, peeled and deveined, rinsed and patted dry 1
cup grape tomatoes 1
cup chicken
broth, low sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce