Allspice 2
cups Chicken Broth Salt & Pepper
Not exact matches
4 tomatoes, roasted and peeled and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons
chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
For the warm salsa topping: put the tomatoes, 1
cup chopped onion,
chicken broth, water, chipotle chiles,
salt, and pepper in a small saucepan.
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)
1 tbsp coconut oil 2 shallots, chopped 1.5
cups chicken broth 1.5
cups beef
broth 3
cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce
salt and white pepper to taste
2
chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme
salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2
cup vegetable
broth 1/2
cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
unrefined sea
salt or to taste 1
cup good quality extra-virgin olive oil or avocado oil 2
cups white wine (or homemade
chicken broth) Freshly ground pepper
2 medium garlic cloves, minced
salt & pepper 3 tablespoons minced basil leaves, divided 1 3 - to 3 1/2 - pound
chicken, butterflied (see instructions here) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons fresh lemon juice (approx 1/2 lemon) 1/2
cup chicken broth 1 tablespoon butter
* 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.
1
cup brown rice, soaked rinsed 2 1/2
cups vegetable
broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2
cups diced free range, wild
chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea
salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped
3/4
cup fat - free low - sodium
chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon
salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2
cups butternut squash, 3 / 4 - inch cubes 1
cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2
cups hot cooked basmati rice 1/4
cup fresh lime juice 3 tablespoons minced fresh cilantro
Beat half and half, flour and garlic
salt until smooth; add
chicken broth, 1
cup cheese, Monterrey Jack Cheese, 1/2
cup sour cream, pimento, parsley and paprika.
* 1
cup cilantro leaves and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4
cups chicken or vegetable
broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2
cups long grain white rice * 2 cloves garlic * 1 teaspoon
salt
10 - 12
chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley, chopped
salt and pepper to taste
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2
cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4
cups dried cranberries 3
cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1
cup gluten - free, dairy - free turkey or
chicken broth 1 teaspoon
salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
2 tablespoons OLIVE OIL 2
cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4
cups RUSSET POTATOES, peeled and 1/2» cubed 5
cups chicken or vegetable
BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4
cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA
SALT or to taste BLACK PEPPER to taste
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
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.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable
broth * 1 red or green Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice *
salt and pepper to taste
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).
1 14 - ounce can reduced - sodium
chicken broth, or vegetable
broth 1
cup water 1 lb broccoli crowns, trimmed and chopped (about 6
cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon
salt 1/4 teaspoon pepper 1 c shredded cheddar cheese
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon
salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4
cup extra virgin olive oil 1
cup chicken broth 1/2
cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l
chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
3
chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon
salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2
cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2
cup low sodium
chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs
salt and pepper to taste garnishes: 1/2
cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
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.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1
cup salsa, 2-1/2
cups chicken broth, and herbs and spices including chili powder, cumin,
salt, and dried oregano.
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2
cups low sodium
chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea
salt and pepper to taste
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
2 tablespoons canola oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher
salt, to taste 5
cups reduced sodium
chicken broth 2
cups water 4 oz soba noodles 2
cups shredded
chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
1 1/2 pounds boneless skinless
chicken 1 teaspoon kosher
salt, divided 1/4 teaspoon freshly ground pepper 1/2
cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1
cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2
cup dry white wine 2
cups reduced - sodium
chicken broth 3 tablespoons Cabot Light Sour Cream 1
cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
For the polenta: 2
cups polenta (coarse ground yellow corn meal) 6
cups low - sodium
chicken broth or water 2 teaspoons
salt 2 tablespoons butter 1/4
cup grated parmesan cheese (optional)
2
chicken breasts, rinsed, trimmed and patted dry 1/4
cup all - purpose flour
Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4
cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4
cup sundried tomatoes, chopped 1/4
cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
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
1 tbsp olive oil 2 slices bacon 1 pound kale 1/4
cup chicken broth 1/4
cup leeks fresh nutmeg (just two swipes over the microplane)
salt & pepper to taste
1
cup whole wheat flour seasoned with
salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless
chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3
cup low - sodium
chicken broth 1 can Italian chopped tomatoes with juice 2
cups whole wheat couscous, cooked chopped basil and pine nuts, 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.
1
cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4
cup sliced leeks 3/4
cup coconut milk 1 1/2
cup chicken broth 1/2 tsp
salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
COZY
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds
chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon
salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6
cups chicken broth 1/2 cup heavy cream... Continue re
chicken broth 1/2
cup heavy cream... Continue reading →
Enchilada Sauce 1/4
cup canola oil 2 tablespoons flour 3 tablespoons chili powder 1 (8 ounce) can tomato sauce 1
cup vegetable
broth (
Chicken broth is great too if you're not going vegetarian) 2 teaspoons ground cumin 1 tablespoon garlic, minced 1/2 teaspoon onion powder 1/4 teaspoon
salt
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) /
Salt & pepper to taste.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6
cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted
Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish
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
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4
cup all - purpose flour 1 quart
chicken broth 2
cups coconut milk 3 boneless
chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks
Salt and pepper to taste Cooked rice
1/2
cup pigeon peas 1/4 pound
salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the
salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2
cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2
cups rice 1 quart
chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the
Salt and freshly ground black pepper to taste Fry the
salt pork in a pot to render the
salt pork in a pot to render the fat.
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher
salt to taste 1 lb ground turkey ** 3/4
cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1
cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2
cup milk 1 1/2 -2
cups mashed potatoes ***
Ingredients: 4
cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2
cups Heavy whipping cream 2
cups Water or
chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce
Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.
1 1/2 pounds
chicken breast or pork tenderloin 1/2 can (3.5 oz) chipotles in adobo sauce 2 cloves garlic 1/3
Cup orange juice 1/4 Cup Extra virgin olive oil 1 tsp salt 1 tsp pepper 1/3 cup chicken br
Cup orange juice 1/4
Cup Extra virgin olive oil 1 tsp salt 1 tsp pepper 1/3 cup chicken br
Cup Extra virgin olive oil 1 tsp
salt 1 tsp pepper 1/3
cup chicken br
cup chicken broth
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table
salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)