Not exact matches
Add one
cup of water to get the two
cups you
need, since the seitan
broth will be very strong.
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
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with
broth or water if
needed) 1
cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)
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)
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.
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.
All you
need to do after its done, add onions, celery, olives, and what ever you want.Pure
broth over about a
cup per
cup.
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.
fish sauce, optional 3/4
cup canned, diced tomatoes 1 1/2
cups coconut water or vegetable
broth, as
needed 1 tsp.
If rice is dry but not tender, add about 1/4
cup broth or less before baking another five minutes and repeat if
needed.
It makes a delicious
broth and is great if you only
need a
cup or two.
Transfer to a blender along with 3
cups broth and blend until very smooth, scraping down the sides of the container as
needed.
Dedication to possibly wasting a
cup or two of
broth if your rice doesn't
need it that day.
If you do this though, you would probably
need to decrease the vegetable
broth by 1 — 2
cups.
To feed four people, you will
need four
cups of cooked white beans (cooked in bone
broth or a rich vegetable
broth, of course).
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no
need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4
cups vegetable
broth (or equivalent bullion) 6 cups water Juice of one
broth (or equivalent bullion) 6
cups water Juice of one lime
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.
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.
1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2
cup chopped onion 3/4
cup chopped celery 1/2 teaspoon salt Additional salt to taste, if
needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1
cup bullion
broth or homemade vegetable
broth 1/3
cup raisins
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3
cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2
cups beef
broth (plus more if
needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
I used 1 tsp of crushed red pepper (per suggestion of previous cook) 2 1/2 cans of chicken
broth... and since the color was bright green, and seemed to
need to be toned down a bit, I added about 3/4
cup of half - and - half to finish it off.
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable
broth or water (more if
needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if
needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
3 carrots, shredded chicken
broth (onion - free), about a
cup, plus more as
needed 1/2
cup leftover cooked rice 2
cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2
cups brown rice flour, plus more as
needed
GRAVY: 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 2
cups Beef
Broth 4 dashes Worcestershire (additional) 1 Tablespoon Ketchup (additional) 1 teaspoon Kitchen Bouquet (optional) 1 teaspoon Corn Starch Mixed With A Little Beef
Broth To Make A Thin Paste Salt And Pepper, to taste More
Broth If
Needed For Thinning
1 to 2 tablespoons sesame oil + more if
needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom
broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
packages seitan, drained and cut into bite - size chunks 1/2
cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1
cup dry red wine, plus more if
needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4
cups vegetable
broth, plus more if
needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1
cup frozen peas 1 tablespoon apple cider vinegar
1
cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable stock (recommend Imagine No Chicken
broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if
needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf Italian parsley leaves
For The Arugula Pesto Sauce: 1/4
Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4
Cup Chicken
Broth (If
Needed To Thin The Sauce) 1/4
Cup Toasted Blanched Almonds To Garnish: 1/4
Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
You may
need up to an additional 3/4
cup broth (for a total of 2 1/4
cups liquid) and a total cooking time of 20 to 25 minutes.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable
broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch of kosher salt, if
needed
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable
broth as
needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3
cup finely chopped onion 3 large cloves garlic, minced 2
cups beef stock, or canned low - sodium beef
broth, plus more as
needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as
needed 1 1/2 tablespoons distilled white vinegar, plus more as
needed Sour cream lime wedges
(If lentils soak up all the
broth, add up to 1 more
cup of stock, slowly, as
needed.)
Add 2
cups of the
broth and blend until smooth, stirring and scraping down the sides of the blender jar, and adding a little more liquid if
needed to keep everything moving through the blades.
(If you are using fresh riced cauliflower, you will
need to add 1/2
cup of water or
broth to the pan before you cover it.)
Transfer about half of the sauce to a blender jar, add 1 1/2
cups chicken
broth and blend until smooth, adding more chicken
broth or water if
needed.
What You
Need: 1 8 - ounce package pasta of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2
cups vegetable
broth 1/2
cup vodka 3 tbsp tomato paste 1/2
cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tsp salt
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as
needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as
needed for seasoning
Reserve the second
cup of
broth and use it as
needed.
Directions: Bring the 6
cups of
broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C
broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding
broth a little at a time as
needed / The peas should be kept just moist, but not swimming in
broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2
cup warm good quality vegetable
broth 1
cup unsweetened canned coconut milk, plus more if
needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
Add
broth or water to rib juices, if
needed, to measure 1 1/2
cups.
2
cups red or brown lentils Water, as
needed 1/4
cup non-dairy milk or vegetable
broth 2 - 3 Tablespoons Tamarind paste Salt, to taste Honey, to taste 2 - 3
cups chopped, diced or sliced veggies and leafy greens
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a chicken or vegetable
broth) * If you're using water, you will likely
need additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
You'll
Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4
cup red wine 1
cup each beef and chicken stock /
broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2
cup frozen peas 1 tsp chopped fresh parsley for garnish
20oz fresh spinach (or two pkgs frozen spinach) 4oz bacon, chopped (3 - 4 slices) 1 yellow onion, blended 2 cloves garlic, blended w / onion 1/2 tsp each salt, pepper, ground nutmeg approx 1 tbsp water or chicken
broth (as
needed) 1/4
cup cream (optional) 2 hard - boiled eggs, sliced
Add the
cup of chicken
broth, and then place the head of cauliflower in the Instant Pot (no rack is
needed - place it directly in the liquid).
WHOLE GRAINS RICE QUICK COOK Baked Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1
cup Village Harvest Arborio Rice (follow instructions on package -
need 4
cups of chicken
broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-...]
If a palm - sized amount of protein at each meal seems impossible, you can try having smaller meals, use a plain, unsweetened egg - white protein powder or collagen peptides in smoothies, have a
cup of bone
broth mixed with collagen peptides, or whatever you
need to do to make it work.
Most of the
broth should have evaporated, but it shouldn't be dry (you may not
need all 2
cups).