Cook the quinoa in the remaining 1
cup of stock in a covered saucepan for about 10 minutes, or until the liquid is absorbed.
I aim for soup at least three times a day at meals, which means we're all getting around
a cup of stock in, as well as a cup of plain stock before and between meals for 3 - 4 more cups a day.
Not exact matches
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Then chop them up nice and small and place
in a pan with one
cup of boiling water, put the lid on and allow them to slowly disintegrate into a
stock, after about 12 minutes the veggies should be nice and soft.
15 oz tomato sauce, 30 oz diced tomatoes puréed
in the blender, 30 oz diced tomatoes, and a
cup of beef
stock topped off the crockpot which was set to the 10 HR (very low) setting..
* I used the zest — finely chopped — and the juice
of one lemon for cooking 2
cups of Arborio rice
in chicken
stock, about 6
cups including some water, stirred
in a little at a time.
Bring the
stock and 3
cups of water to a boil
in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt.
Season with salt and pepper, Thyme, add
in the Bay leaf, beef
stock and 1/2 a
cup of the reserved vegetable liquid.
Pour
in 2
cups of vegetable
stock and stir to thicken.
Pour
in three
cups of stock and bring the rice to a boil.
I sauteed a bit
of red onion, garlic, bok choy and mushroom
in a skillet then transfered the veggies into a pot with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable
stock and some spices (basil, anise seed, cayenne pepper, S&P).
Then flip the switch to «on» and stream
in the
cup of organic chicken
stock.
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
Bring 6
cups of salted water to a boil
in an large
stock pot, Add a tablespoon
of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers
of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans
of Guinness Beer 2
cups beef
stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
1 lb dry mayocoba beans 6
cups chicken
stock 14 ounce can
of hearts
of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2
cup olive oil 1/4
cup white vinegar 4 tablespoons basil stir
in paste 1/2 teaspoon salt 1/2
cup grated pecorino Romano cheese
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2
cups of chicken
stock and a drizzle
of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
I saute a diced onion & a
cup or so
of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken
stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds
of boneless, skinless chicken breast, 1
cup of water or
stock and simple seasonings (salt, pepper, onion powder)
in slow cooker with lid on high temperature.
Make the roasted pureed vegetable mixture:
In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2
cup of chicken
stock, salt and pepper to taste.
-- 1 can mixed beans (I used Scarpone's which was composed
of a melange
of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked
in veg
stock until tender — 2 large stuffer mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged
in a healthy amount
of truffle salt)
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle
in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken
stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
Combine 2
cups of stock, leftover turkey and veggies, and spices
of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples)
in a large pot.
Cook the Farro — Place the farro and 8
cups of chicken
stock in a large
stock pot.
I only added
in a single
cup of rice and a single
cup of chicken
stock, with a focus on the proteins.
Place
in a
stock pot and cover with 12
cups of fresh water and bring to a boil.
Continue this process for the full 3
cups of stock, adding half a
cup at a time and stirring it
in.
Once most
of the
stock has been absorbed and the rice is bubbling
in the middle, add another 1/2
cup of stock.
1 1/2 qt
of chicken
stock 2 lb butternut squash cut
in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2
cup half and half 1/2 tsp salt 1/2 tsp ground pepper
Scrape out the soft eggplant flesh and place
in blender with 1
cup of the vegetable
stock, blend until smooth and stir into the cooking pot with the lentil puree.
Bring 1
cup of Vitacost Cajun Rice and 2 1/4
cups of water to a boil, feel free to use vegetable
stock in place
of water.
Keeping the heat on low, pour
in white wine and 1/4
cup of hot
stock, continue stirring gently.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2
cups vegetable
stock 1 - 2 lemons, cut
in wedges (save a few wedges for garnish)
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut
in 1/4 inch pieces 1 celery rib, cut
in 1/4 inch dice 1 small rutabaga, peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6
cups chicken
stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Then I realized there was a jar
of yellow split peas
in the pantry, and 5
cups of homemade turkey
stock in the fridge — Oh Happy Days.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour
in a covered jar; shake hard before pouring into the sauce.
Add the chickpeas, 1/2
cup of the raisins and the last
of the
stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir
in the lemon zest right at the end
of the cooking.
In a blender, puree the garlic, chile, and 1/2
cup of stock.
Place the serranos, green chile, tomatillos, cilantro, pepper, egg, remainder
of the cream, and 1/3
cup of the chicken
stock in a blender and puree to make a smooth sauce.
In a stock pot, saute the onions, carrots, celery, garlic, and jalapeno in a 1/2 cup of water for 5 minute
In a
stock pot, saute the onions, carrots, celery, garlic, and jalapeno
in a 1/2 cup of water for 5 minute
in a 1/2
cup of water for 5 minutes.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8
cups of Water Salt to Taste Method: Melt butter and oil
in large
stock pot, add the onions, garlic, and celery root.
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone -
in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken
stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2
cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks
of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head
of cabbage (rinsed and chopped
in large pieces) 2 quarts
of vegetable
stock or water 1
cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a little extra)
Finely chop 1 onion and slowly sauté
in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5
cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir
in chopped apple and carrot and cook together for several minutes / Add 4
cups of chicken
stock, 2 - 3
cups of water (or all water).
Next time around we'll probably replace all 6
cups of water with a chicken or vegetable
stock and throw
in some crushed garlic for added flavor.
In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions softe
In a covered soup pot, simmer the onions, garlic, serrano, and salt
in 1 cup of the vegetable stock for about 10 minutes or until the onions softe
in 1
cup of the vegetable
stock for about 10 minutes or until the onions soften.
Just
in case your rice is not cooked with 2
cups of stock, add another half
cup of boiling water around the edges and cover for 5 more minutes.