Sentences with phrase «cup of broth with»

GAPS diet would have you drinking a cup of broth with every meal, which I think is very effective in promoting healing.

The GAPS protocol, for example, recommends a small cup of broth with every meal.

1 1/2 cups gluten free chicken or vegetable broth (can replace up to 1/2 cup of broth with 1/2 cup white wine as part of liquid)

Not exact matches

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.

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)

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

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.

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.

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 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.

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!

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....

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

I made them from scratch and my a fruity sour hint to my gravy using a cup of white wine with the beef broth (no vinegar on hand.

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

I also set aside a couple cups of the soup before adding the broth, to use as a dip with tortilla chips!

With a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixtuWith a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixtuwith remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixture).

Fill with water / chicken broth to the 2 - cups - of - rice mark and add everything else into the rice and gently mix.

So simply add 1/2 up to 1 cup of broth and mix it with the onions, vinegar, some oil (not that much) and salt / pepper / herbs.

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.

1 1/2 cups water (can use more broth instead of water, but the bones from the lamb will create much of their own broth with this water)

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.

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

Use cooked cut up chicken, warmed it in a skillet with a 1/4 cup of the broth, the spices and 3 tablespoons of salsa.

Transfer to a blender along with 3 cups broth and blend until very smooth, scraping down the sides of the container as needed.

One of my fave things to do is to blend up a cup of hot bone broth with a spoonful of ghee and a heap of frozen parsley.

Stir in 3 cups of the chicken broth along with the undrained tomatoes and bring the soup to a slow simmer.

Add up to 2 cups of water if you like chicken soup with lots of broth.

Add the mushrooms to the skillet along with the 1/4 cup of remaining broth.

* 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.

I did have some problems with it saucing up, but it was my fault because I added extra chicken broth instead of saving the 1/4 cup that was left in the can.

Stir in the pumpkin and seasonings with the last cup of broth, and cook until creamy and all liquid is absorbed.

1 (14 1/2 ounce) can gluten - free chicken broth 1 cup chopped onion ⅛ teaspoon black pepper 1 (12 ounce) can evaporated skim milk or milk of choice 3 tablespoons cornstarch 1 (12 ounce) can corn with sweet peppers or regular canned corn 1 (6 ounce) can minced clams, undrained, optional

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

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).

Add cashews and 1 cup of broth to the blender with veggies.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

I used pearl barley with the 4 cups of vegetable broth.

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.

Right before we were ready to eat I turned the stove back on and added the noodles to the pot with a cup or so of vegetable broth.

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.

Mound on top of the dough a scant 1 / 3 - cup of turkey, and bathe the meat with a spoonful of broth.

honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand).

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

The next night I threw the rest of it on with some leftover vegetables and about two cups chicken broth - it was wonderful!

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.

* I've recently become a big fan of Better than Bouillon because the flavor is awesome and it's easy and inexpensive to use with water, but you can definitely substitute 2 1/2 cups of chicken broth for the water and BTB base.

The only suitable rice we had was arborio, and we backed it off to 3/4 of a cup with 4 cups of broth instead of a full cup.

Prepared this with only 1 cup of water instead of the broth as I didn't want a soup but I liked the ingredient list so it created a thick flavorful juice.