* I've recently become a big fan of Better than Bouillon because the flavor is awesome and it's easy and inexpensive to use with water, but you can definitely substitute 2 1/2
cups of chicken broth for the water and BTB base.
Not exact matches
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)
I substituted 2
cups of low sodium
chicken broth for 1/2
of the required water, added one more potato and decided to forgo the bay leaf.
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.
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.
Using tongs, transfer chiles to a large pot and add 2
cups of chicken or beef
broth, bring to boil, then reduce heat and simmer uncovered
for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.
Reduce heat and simmer, stirring constantly
for 5 minutes, then add the chocolate, dry sherry and reserved 2
cups of chicken or beef
broth to the mole.
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
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8
cups chicken broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB-
for garnish -RCB-
Everything is the same as First, but, substitute sour cream
for 1/2
cup of chicken broth.
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.
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
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
I also added a little extra
chicken broth (probably 2
cups total) because it didn't seem like there would be quite enough liquid to simmer
for 1/2 hour; and I used 1/2 tsp cayenne instead
of 1/4 which was the perfect amount
of spicy
for us.
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.
I am obsessed with all things / meals having turmeric, I sprinkle it on my eggs
for breakfast, cook
chicken breast in it and add to a
cup of bone
broth.
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
Add sweet potato and 1/3
cup of chicken broth - cook, stirring occasionally
for 8 - 10 minutes until sweet potatoes begin to soften.
And like a fool I didn't do a taste test and added another bouillon cube (because I only used 1/2
of one, which according to the package is equivalent to 1
cup of chicken broth, I subbed water
for the rest).
for the polenta: 6
cups of stock (vegetable or
chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your
broth is salty enough pepper
for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or
chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken broth ** 1 tbsp dry parsley or cilantro
for topping black pepper to taste 2
cups cooked jasmine or basmati rice
* 2
cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3
cups vegetable or
chicken broth or stock * 1 teaspoon salt
chili powder 2
cups medium or hot salsa 3 cans black beans, drained 3
cups chicken broth 3 ripe Fresh California Avocados, seeded, peeled and diced Zest
of one lime Shredded cheese, sour cream, diced tomatoes
for garnish, optional
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch
of chili powder or cayenne pepper, more to taste 1 Quart
chicken or vegetable
broth 1
Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro
for garnish
Added 3 more
cups of chicken broth and made a sub
for white miso paste cuz I couldn't find any in a regular grocery and had no time to go to an Asian one.
I used a few more
cups of chicken broth than was called
for as I found the rice too tough.
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2
cups chicken or vegetable
broth or water
I substituted
chicken broth for the water and only used 1/4
cup of quinoa so it would have a thinner consistency.
Only used half the ketchup and brown sugar and proceeded with recommended measurements
for remaining sauce ingredients, but added about a 1/3 to 1/2
cup of the
broth from the
chicken (depending on how thin or thick you like your sauce).
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt
for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or
chicken broth small handful fresh basil 1/2
cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1
chicken breast, cooked and shredded
I did make some changes — added garlic when sauteing the onions, used anchovy paste instead
of whole anchovies, used beef
broth instead
of chicken, and used only about 1/4
cup of brown rice
for the rice.
I enjoy this curry extra rich and creamy, but feel free to substitute 1
cup of vegetable or
chicken broth for the some
of the coconut milk.
For a vegetarian - friendly option, replace the
chicken with 3
cups sliced mushrooms (or omit it altogether), and use veggie
broth in place
of chicken broth.
Ingredients 3 large leeks2 Tbsp butter4
cups chicken broth (or vegetable
broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch
of dried marjoram1 or 2 sprigs
of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4
cup chopped fresh parsleySprinkle
of Tabasco sauce or other red chili sauceWhite or black pepper to taste
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
I added about 1/2
cup of low - sodium
chicken broth and cooked on low
for 3 to 4 hours.
4
cups chicken broth 2
cups diced sweet potato 3 tablespoons orange juice 1/4 teaspoon orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch
of white pepper Chopped parsley
for garnish
FOR THE
CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
CHICKEN MARINATE • 8
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional)
FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
Here is what I did: Threw all this in the crockpot on high
for 3 - 4 hours (to cook
chicken) then lowered until ready to serve a couple hours later) Chopped up 2
chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4
cup)
of frozen corn, 1 can ortega chiles, 2 cans cream
of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated
chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4
cups low sodium
chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head
of cabbage, cored and shredded • 1 1/2
cups frozen, shelled lima beans • 2
cups frozen French cut string beans • Chopped parsley
for garnish
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
Try to find one
of the large 32 - ounce cartons
of chicken broth from Swanson — there's four
cups in there, so it's perfect
for this recipe.
Yes, the heavy creamy would usually be way too rich
for me too, which is why in this recipe I thin it out with 1
cup of chicken broth (made out
of chicken bullion cube + pasta water)-- I hope you did not miss that step somehow!
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or
chicken stock or reduced - sodium
chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more
for garnish 1/2
Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon
of minced celery 1 Quart
of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg
The recipe only called
for one
cup of chicken broth, and I had a can so I had another
cup left.
Simple Strained Meat or Poultry: (
for babies over 8 months) 1/2
cup cooked meat (small pieces
of lean
chicken, beef, turkey or pork) 2 - 4 tablespoons meat
broth or formula