Sentences with phrase «cups broth with»

2 1/4 cups broth with 10 meatballs — 348 calories, 11.7 fat, 17.25 carbs, 1.45 fiber and 36 protein, or 8 WW points.

To make cooked quinoa, boil 2 parts water or broth to one part quinoa (i.e. 1 cup broth with 1/2 cup quinoa).

Not exact matches

1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water

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.

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 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.

vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.

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.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

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)

Spoon remaining stuffing into oiled 1 1/2 qt baking dish and drizzle with remaining 1/2 cup broth.

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.

mushroom broth from above 8 cups vegetable stock, possibly more 14 1/2 ounce can diced tomatoes with juice 2 cups cooked kamut or farro

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

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

curry powder 1.5 cups vegetable broth (this is more than with regular flour because the batter was too thick otherwise) cooking spray

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.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

When the soup has 20 minutes left to cook, simmer 3/4 cup long grain white rice in a saucepan with 1-1/4 cups chicken broth.

In the same pan, add another 1/2 cup more water or broth with the eggplant.

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

5 cups cooked and chilled Lundberg Family Farms Organic Sprouted Short Grain Brown Rice, cooked according to package directions using 1-1/2 cups rice with 2-2/3 cups water or broth

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.

Add pastrami, 3/4 cup peanuts, celery, serrano chiles, bean paste, broth, sugar, and potatoes; stir constantly until well combined and pastrami is glazed with sauce, about 3 minutes.

Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined.

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

While squash cooks, add 3/4 cups lentils to pan with 1 1/2 cups vegetable broth, cover with lid and bring to boil, then simmer for 35 - 40 minutes.

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.