Sentences with phrase «cup of broth of»

Next, add a splash of white wine and lemon juice to the pan along with two to three quartered and trimmed artichokes, a dash of salt, and a cup of your broth of choice.

Easy Pork Verde: Throw together in your slow cooker: 2 pounds of pork shoulder, cubed, 1 cup of prepared salsa verde, I like Herdez salsas, one onion diced, 4 cloves of garlic sliced, 1 cup of carrots diced, and 1 cup of broth of your choice.

Not exact matches

Chef Marco Canora has made waves recently by selling gourmet «bone broth» out of a window next to the restaurant, so you may want to pick up a cup before you head in.

The two - part preparation includes a K - Cup broth brewed over a packet of dried pasta and vegetables.

Add 1 cup of the broth from the stockpot to the blender and blend until the tomatillos and chiles are finely chopped.

Add the chiles and a couple cups of water or broth and simmer for 10 minutes.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

I actually added about a cup of red lentils with the broth after the onions softened to give the soup some protein and a bit more heartiness.

I used 2 cups of chicken broth and 2 cups of water instead of veg stock because it was what I had around and it still worked perfectly.

Perfect, thank you, Fun things, I did not make my broth from scratch this time, so container organic chicken broth is 4 cups so some math and walala I have lots of Concentrate.

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)

Add one cup of water to get the two cups you need, since the seitan broth will be very strong.

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.

Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.

I used to drink a cup of the beef broth and liked it very much but though the recipe hasn't changed the last two batches have been unbearably bovine / feety -LRB-!)

We loved it anyway, but leftovers will be reheated with their volume of water or broth, and next time I will only use half a cup of alphabet pasta.

The first time I used 6 cups of broth as the recipe says but I thought it was too soupy.

Give it to a pot together with the finely chopped sun - dried tomatoes, add 250 ml / 1 cup of the vegetable broth and bring to a boil.

Measure the orange juice and add enough water or vegetable broth to make 3/4 cup of liquid.

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.

~ For the broth in the piccata sauce, you can totally use a cup of leftover broth from the simmered seitan.

Add the vegetable bouillon powder / cube followed by 2 cups of water or broth.

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)

Slowly add 2 cups of chicken broth to the stuffing mixture.

Return the pancetta to the pan, stir in the tomatoes, tomato paste and 1/2 cup of the chicken broth.

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 used 16oz of gnocchi instead of 8 and I used an extra cup of veggie broth at the end to make the base a little thinner and I used a LARGE cauliflower head instead of a small one.

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.

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

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.

Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.

I'll add 2 cups of water or broth, maybe more, to a quart of sauce until it becomes a thinnish liquid of 6 or 7 cups.

In a slow stream, add 3 cups of the reserved broth.

She made it with rotel tomatoes and cut okra with a wonderful chicken broth and bite size pieces of chicken in a bowl with 1/2 cup rice drop in the middle of bowl....

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

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.

Made this tonight exactly as is and added 3/4 cup quinoa and 2 extra cups of broth.

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.

Add about 1/4 cup of the kombu broth (discarding the rest), along with the soy sauce, and blend.

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

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

Also add 2 cups of beef broth (I use Better Than Bouillon to make my broth).

I made a few alterations to the recipe when I served it — used 4 cups of low sodium organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

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.

8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice