The recommended serving size is 1/4
cup of broth for every 25 lbs of body weight per day.
He has been having a hot
cup of broth for breakfast every morning.
Strain and reserve 1
cup of broth for tinga and save remaining broth for another use.
Plus one box (with 6 organic cubes) only cost $ 3.49 which means you get 12
cups of broth for that price, as compared to the quarts that cost nearly the same and only yield 4 cups of broth.
In my pressure cooker, I get about 8
cups of broth for 1.5 - 2 chicken carcases, or about the same number of bones you're doing (I just throw bones into bags in my freezer and when I need broth, just pour some out into the pot, so it's not an exact science!).
Not exact matches
Add the chiles and a couple
cups of water or
broth and simmer
for 10 minutes.
The third time I used 5
cups of broth, which is perfect
for me!
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable
broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
I substituted 2
cups of low sodium chicken
broth for 1/2
of the required water, added one more potato and decided to forgo the bay leaf.
~
For the
broth in the piccata sauce, you can totally use a
cup of leftover
broth from the simmered seitan.
For a non-alcoholic version
of this recipe, replace the rum with 1/4
cup apple juice, increase the chicken
broth to 1/3
cup and reduce the amount
of honey to 1 tablespoon.
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
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade vegetable
broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your
broth is)
Ingredients
for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey
broth plus a
cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
I subbed 3/4
cup of vegetable
broth and a splash
of balsamic vinegar
for the white wine, as you suggested, and it was so delicious.
Pour in 4
cups of chicken
broth and let the soup simmer
for about 10 minutes.
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.
Using tongs, transfer chiles to a large pot and add 2
cups of chicken or beef
broth, bring to boil, then reduce heat and simmer uncovered
for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.
Reduce heat and simmer, stirring constantly
for 5 minutes, then add the chocolate, dry sherry and reserved 2
cups of chicken or beef
broth to the mole.
I also did not have oregano or lemon so left those out, and only had 1
cup of broth so just used water
for the other 1/2
cup.
Let the beans sit like this
for ten minutes or so before draining - reserving a couple
cups of the bean
broth.
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
For the
broth, I used 6
cups of water and 2 cubes
of Rapunzel organic vegetable bouillon with sea salt and herbs, and salted to taste.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8
cups chicken
broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB-
for garnish -RCB-
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6
cups broth 1 24 oz can chickpeas, drained and rinsed (about 3
cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
Add the bean / nut mixture and saute
for 2 to 3 minutes until it begins to dry, then add 2
cups (480 ml)
of broth, tomatoes, cumin, oregano, 1 teaspoon
of salt, chili powder and pepper.
To cook lima beans, place them in a pot and add three
cups of fresh water or
broth for each
cup of dried beans.
Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook
for 3 minutes, add 3
cups of the
broth, when starting to simmer lower the heat, cover and cook
for 20 minutes.
Everything is the same as First, but, substitute sour cream
for 1/2
cup of chicken
broth.
I added an extra
cup of chicken
broth to this recipe, in part because I do make and portion this out
for a week's worth
of lunches.
In a diferent pot, add oil, butter onion and garlic and cook
for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a
cup of the
broth, heavy cream and cilanro, let it simmer
for about 10 minutes.
1.5
cups of organic low - sodium vegetable or chicken
broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread
for serving
You'll want to cut the liquid to 3
cups of broth and cook
for 1 hour or maybe a little less, especially if using the zucchini.
For the next 30 minutes continue this process
of adding in the
broth, 1
cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable
broth) 4
cups vegetable
broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you're not feeling like making your own you can sub 2
cups of your favorite store - bought variety), then get the millet going — toast in a pan, pour in
broth, bring to a boil, simmer covered
for 15 minutes, and set aside.
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
I also added a little extra chicken
broth (probably 2
cups total) because it didn't seem like there would be quite enough liquid to simmer
for 1/2 hour; and I used 1/2 tsp cayenne instead
of 1/4 which was the perfect amount
of spicy
for us.
Then I added four
cups of vegetable
broth, four
cups of peeled and cubed butternut squash, and one tablespoon
of fish sauce
for some extra umami.
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.
I used two
cups of water and two chicken bouillon cubes instead
of the
broth, and threw it all in the crock pot on low
for almost four hours.
With that, added another 1 and 1/4
cup of broth and added more cumin, salt and oregano (about 1/2 more
of what the recipe call
for).
Cooking this now and tripled the recipe (
for 6
of us)... with 2.25
cups veg
broth and 3
cups each
of cilantro and parsley... the sauce still seems really really watery.
1 1/2
cups of yellow split peas (this was a perfect consistency
for us, however, if you wanted a thicker
broth add in 1/2 a
cup more split peas)
I am obsessed with all things / meals having turmeric, I sprinkle it on my eggs
for breakfast, cook chicken breast in it and add to a
cup of bone
broth.
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable
broth or chicken
broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime
for juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
How to quinoa: 1
cup quinoa kale cherry tomatoes, halved frozen edamame lime Cook 1
cup of quinoa in rice cooker according to directions, use veggie
broth instead
of water
for more flavor.
Add sweet potato and 1/3
cup of chicken
broth - cook, stirring occasionally
for 8 - 10 minutes until sweet potatoes begin to soften.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3
cup reserved
for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2
cups beef
broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese
for garnish
And like a fool I didn't do a taste test and added another bouillon cube (because I only used 1/2
of one, which according to the package is equivalent to 1
cup of chicken
broth, I subbed water
for the rest).