Sentences with phrase «cup of the broth in»

It may not seem as attractive to sip on a warm cup of broth in the hot weather and so a high quality collagen powder is a nice option to have.

Combine the soaked cashews and 1/2 cup of broth in a blender, and blend until completely smooth.

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.

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.

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

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.

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.

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

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....

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.

I also added about two cups of broth, and the previously mentioned tomato paste in a tube.

* 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.

Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot.

Pour in 3 cups of vegetable broth.

Most tetra packs of chicken broth come in volumes of 4 cups.

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

I soak the oates in the half cup of veg broth while I assembled the rest.

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.

Pour in about 1-1/2 cups of broth.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).

frozen spinach, didn't bother to wring out, instead stuck in a 1 cup packet of chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)

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.)

To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans.

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.

Stir in drained lentils, herbs, seasonings, 1/2 cup broth, red wine, tomato paste, and a few dashes of soy sauce.

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.

Pour in 3 1/2 cups of the broth and bring to a boil.

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

i keep following the recipe, and low and behold, i only put in 1 cup of chicken broth.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions.

Start by cooking the quinoa in 1 cup of water or vegetable 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.

To feed four people, you will need four cups of cooked white beans (cooked in bone broth or a rich vegetable broth, of course).

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.

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.

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.

In a large pot on the stovetop over medium - high heat, pour in 1 cup of the vegetable broth or 1 cup water and 1 bouilloIn a large pot on the stovetop over medium - high heat, pour in 1 cup of the vegetable broth or 1 cup water and 1 bouilloin 1 cup of the vegetable broth or 1 cup water and 1 bouillon.

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

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

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

In another pot, boil 2 cups of water or vegetable broth and add in the milleIn another pot, boil 2 cups of water or vegetable broth and add in the millein the millet.

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.

While the broth is heating, rinse 1 cup of farro under running water (in a strainer is easiest).

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.

My usual method is to pour 2 cups of water and 2 cups chicken or vegetable broth in a pot (or 4 cups water and 2 teaspoons bouillon powder to save time and $).

In a good - size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium - high heat.