The first time I used 6
cups of broth as the recipe says but I thought it was too soupy.
Not exact matches
I subbed 3/4
cup of vegetable
broth and a splash
of balsamic vinegar for the white wine,
as you suggested, and it was so delicious.
Made this tonight exactly
as is and added 3/4
cup quinoa and 2 extra
cups of broth.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio rice 1
cup dry white wine such
as chardonnay 4
cups beef
broth 2
cups of...
I also set aside a couple
cups of the soup before adding the
broth, to use
as a dip with tortilla chips!
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.
But after the addition
of those 2
cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part
of it, but it didn't - I guess because it was mostly greens,
as opposed to something more thickening - ish like potatoes.
Transfer to a blender along with 3
cups broth and blend until very smooth, scraping down the sides
of the container
as needed.
Everything is the same
as First, but, substitute sour cream for 1/2
cup of chicken
broth.
Ladle
broth mixture over the bread 1/2
cup at a time, stirring
as you go until the stuffing has your desired amount
of moisture.
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.
Also, though I am a wine lover, I only had 1/3
cup of the Marsala so used
broth as the other liquid and it turned out well.
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such
as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken
broth 6 thin boneless pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8
cups of beef bone
broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such
as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head
of boy choy, cut and washed
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the
broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length
as carrots and peppers * 12 oz.
I usually add closer to 2
cups of water /
broth per
cup of quinoa sometimes 1.5
cups but not
as little
as 1 1/4
cups.
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or chicken
broth - 1 tbsp hot sauce such
as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Prepared this with only 1
cup of water instead
of the
broth as I didn't want a soup but I liked the ingredient list so it created a thick flavorful juice.
Plus one box (with 6 organic cubes) only cost $ 3.49 which means you get 12
cups of broth for that price,
as compared to the quarts that cost nearly the same and only yield 4
cups of broth.
4 cobs
of corn, cooked and cut from the cob (save the water you boil the corn in to use
as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4
cup fresh dill, finely chopped 1/4
cup chives, finely chopped Salt and pepper
I used a few more
cups of chicken
broth than was called for
as I found the rice too tough.
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable
broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
broth (I recommend Imagine No - Chicken
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 1/2
cups gluten free chicken or vegetable
broth (can replace up to 1/2
cup of broth with 1/2
cup white wine
as part
of liquid)
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
(If lentils soak up all the
broth, add up to 1 more
cup of stock, slowly,
as needed.)
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken
broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
package rice noodles Assorted vegetables (such
as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6
cups broth (use the stock
of your choice: vegetable, seafood, chicken, beef) Soy sauce to taste Fresh cilantro Lime wedges
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
Stir in 2
cups of the turkey
broth (save the rest to start your next batch of Basic Bone Broth or pour it into a mug, add a pinch of salt, and enjoy it as a light sipping broth), bring to a simmer, and cook for 5 minutes to combine the fla
broth (save the rest to start your next batch
of Basic Bone
Broth or pour it into a mug, add a pinch of salt, and enjoy it as a light sipping broth), bring to a simmer, and cook for 5 minutes to combine the fla
Broth or pour it into a mug, add a pinch
of salt, and enjoy it
as a light sipping
broth), bring to a simmer, and cook for 5 minutes to combine the fla
broth), bring to a simmer, and cook for 5 minutes to combine the flavors.
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.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable
broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Ingredients (Serves 4
as a side dish) 1 garlic clove, finely minced (or halved and removed before serving) 1/2 medium red onion, finely diced 1 large eggplant, cut into 1 — 1 1/2 inch cubes 1 x 19 oz can
of lentils, drained and rinsed 1/4
cup canned coconut milk 1/2
cup vegetable
broth or water 2 tbs.
Prepare the rice
as instructed according to the package, using 1 1/2
cups water and substituting the remaining amount
of water what you would use with the 1 1/2
cups vegetable or chicken
broth.
It's
as easy to prepare
as a pot
of rice — you'll just need a half -
cup for this recipe boiled with water (or
broth for more flavor) for about 20 minutes.
Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped Water Spices Directions: - In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8
cups)- Add in spices such
as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie
Broth: This is a great way to get in all
of the veggies!
Ramiel Nagel, author
of the excellent book Cure Tooth Decay, asserts homemade
broth is one
of the most potent medicines for reversing and preventing tooth decay and recommends one to two
cups each day in his Balanced Tooth Decay and Remineralization Program.2 And Nagel reminds us that Dr. Price himself prescribed daily beef or fish stews
as part
of his tooth decay control protocol.
Bulletproof coffee is great for some people, but
as far
as nutrient density goes, it just doesn't come close to an omelette with veggies, and an avocado and a
cup of bone
broth on the side.
Try a pre-bedtime
cup of bone
broth as your new «hot toddy.»
2
cups Daiya shredded cheddar cheese 2
cups Daiya Pepper Jack cheese 1/2
cup Daiya cheddar cheese (for top
of mac dish) 1
cup of Vegan Parmesan Cheese 3
cups of plant milk (I used Almond) 4 Tbsp
of Vegan butter (I used Earth Balance) 1/2
cup of Vegan bouillon
broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound
of Muellers Campanella noodles (Elbow works just
as well) salt and pepper to taste
Although Martin didn't use it, adding small
cups of bone
broth to the regimen would have helped speed healing
as well.
Broccoli or Cauliflower approx 2
cups 1 Hamburger Patty (organic, grass fed) 3 Eggs 2 oz Butter (grass fed, preferrably)-- Gravy: 1.5
cups of beef bone
broth or bouillon 1 1/2
cup sliced mushrooms 2 large garlic cloves, minced Dash
of Braggs Aminos 1 tsp Olive oil 2 Tbsp Chia seeds (ground
as fine
as you can get) 1/2 tsp xantham gum
Next time I'm definitely adding some since they don't affect the cook time at all (
as long
as you chop them small enough) and I may pour in a
cup of chicken or beef
broth for good measure.
Is there
as much calcium in a
cup of bone
broth as in a
cup of milk?
You can enjoy a
cup of the
broth each day
as an immune tonic.
Add two
cups of bone
broth and a teaspoon
of coconut aminos, and return the roast to the pan, submerging it
as much
as possible.
1 pound
of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2
cup cooked brown rice 1
cup of oats Warm water for the oats 1/2
cup raw carrots, sliced 1/2
cup kale 1/2
cup celery 1/2
cup cottage cheese 1/2
cup frozen mixed vegetables, such
as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch
of parsley 1 capsule
of flax seed oil 3 tablespoons unsalted beef
broth
Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4
cup, optional) 3 tablespoons all - purpose flour 1 1/2
cups chicken
broth 1 1/2
cups milk 4 drops Tabasco sauce 5
cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6
cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short
of al dente) 1/2
cup crushed buttery crackers such
as Ritz or Pepperidge Farm Golden Butter Crackers