If using the slow cooker, pour 3
cups of stock into the basin, taking care not to wash all of the spices off the pork.
Pour 3
cups of the stock into a large saucepan, add the half and half, and heat through.
Not exact matches
Then chop them up nice and small and place in a pan with one
cup of boiling water, put the lid on and allow them to slowly disintegrate
into a
stock, after about 12 minutes the veggies should be nice and soft.
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2
cups vegetable
stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable
stock 1.5
cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
Take a
cup of the hot
stock and slowly drizzle it
into the egg yolks, while you are continuously whisking.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable
stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1
cup chicken
stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
Whisk the remaining
cup of reserved lobster
stock into the flour vegetable mixture.
Meanwhile, stir a couple tablespoons
of arrowroot or corn starch
into 1/4
cup of stock until it's well - blended.
I sauteed a bit
of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies
into a pot with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable
stock and some spices (basil, anise seed, cayenne pepper, S&P).
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped
into bite - sized pieces 1
cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Pour 4
cups stock into bottom
of roasting pan.
1 large yellow onion, chopped a splash
of olive oil a couple pinches
of salt 2/3
cup uncooked bulgur 1 14 - ounce can
of chickpeas, drained and rinsed 4 1/2
cups vegetable
stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed
into small trees 2
cup kale or chard, destemmed and cut
into thin ribbons
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1
cup beef (or chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Finally, four
cups of chicken
stock were tipped
into the pot, creating a rich base to spoon over the noodles and cheese.
1 1/2 qt
of chicken
stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut
into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2
cup half and half 1/2 tsp salt 1/2 tsp ground pepper
Scrape out the soft eggplant flesh and place in blender with 1
cup of the vegetable
stock, blend until smooth and stir
into the cooking pot with the lentil puree.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
1 large head
of cauliflower, washed and cut
into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4
cups of vegetable
stock 1 can
of chickpeas, drained 1 can (14 oz.)
Pour two - thirds
of the chickpeas
into the blender with 1
cup of the
stock and blend until smooth.
Place the cut potatoes and cauliflower florets
into a large Dutch oven or
stock pot and add 10
cups of salted (2 teaspoons per 5
cups) cold water to it.
After cooking the onions for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2
cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2
cups of vegetable
stock into the
stock pot and mix it all together, once the
stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4
cups low sodium chicken
stock 1
cup natural creamy peanut butter 1
cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2
cup cilantro, chopped
1.5 pounds lamb stew meat, cut
into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut
into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
I like using a ladle for this step because it insures that I get an equal amount
of stock going
into the pan each time, but if you don't have a ladle you can use a 1
cup measuring
cup.
* 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.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2
cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4
cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2
cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2
cups chicken
stock 1/2
cup chopped fresh parsley
* 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
Pour one
cup of chicken
stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it's thick enough for you:
This soup is an excellent source
of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2
cup olive oil 4 corn tortillas, cut
into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4
cups reduced - sodium chicken
stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped
into bite sized chunks 1 butternut, peeled, seeded and chopped
into bite sized chunks 3 large carrots, peeled and chopped
into bite sized chunks Thumb size piece
of fresh ginger, peeled and sliced
into matchsticks 2 tablespoons ras - el - hanout Vegetable
stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2
cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6
cups chicken or vegetable
stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
boneless beef chuck, cut
into 1 ″ pieces 1/4
cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or
stock 3 tablespoons tomato paste Salt and pepper to taste
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can
of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2
cup water or vegetable
stock 3 tablespoons fresh basil, chopped 2 medium ripe Roma tomatoes, cut
into 1 / 4 - inch slices
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut
into 1 / 2 - inch strips 1 to 1-1/2
cups low sodium vegetable
stock 3/4 teaspoon fine sea salt 1/3
cup raisins 1/4
cup pine nuts 2 tablespoons extra virgin olive oil
Add 2 1/2
cups of vegetable
stock into the pan and let it simmer between 15 - 20 minutes until the pumpkin is soft, then turn off the heat and let it rest for about 5 minutes
Measure 3
cups of the
stock and pour it
into a medium saucepan.
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut
into florets) 1 medium yukon gold potato (peeled, cut
into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1
cup low sodium chicken
stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1
cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken
stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken
stock Kosher salt and freshly ground black pepper (to taste)
Whisk in the tapioca flour
into the remaining half
cup of chicken
stock.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced
into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4
cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1
cup beef
stock 1/2
cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 tablespoons butter 1
cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1
cup Pinot Gris or other dry white wine 1/4 bunch
of fresh thyme, chopped, no stems 1 quart vegetable
stock 1 bay leaf 2
cups of French bread, cubed
into 2 ″ pieces 3/4
cup heavy cream Salt and pepper to taste Chives for garnish
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2
cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2
cups turkey
stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons
stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2
cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY
STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons
STOCK: 1 onion (quartered) 1 carrot (peeled, cut
into 1 - inch pieces) 1 head
of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
6 - 7
cups vegetable
stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut
into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
I had a celery root (celeriac) in the fridge that I had also been meaning to turn
into soup, so I decided to add onion, garlic and a few
cups of homemade
stock, and make soup.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1
cup fish
stock 1
cup milk 1
cup sweetcorn 1 medium potato, diced
into small cubes 2 tins smoked herring fillets (or equivalent amount
of smoked fish) 2 - 3
cups mixed seafood
of your choice (I usually use a small tin
of salmon, some shrimp meat and bay scallops) 1/2
cup cream Salt and pepper (to taste)
Place the potatoes in crock; sprinkle with paprika, and add 1
cup of the chicken
stock into the slow cooker.Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.Transfer 2/3
of potatoes to a food processor or blender, along with the cooking liquid.
If it does not seem to be thickening up to your liking repeat this over again, ladling a
cup of the hot
stock into the measuring
cup and adding a tablespoon
of cassava flour, whisking, and adding back to the pan.