Use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan and add
a few cups of broth to deglaze the pan.
Not exact matches
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)
I made a
few alterations to the recipe when I served it — used 4
cups of low sodium organic vegetable
broth instead
of water, and used most
of a seedless cucumber in place
of the avocado.
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
Stir in drained lentils, herbs, seasonings, 1/2
cup broth, red wine, tomato paste, and a
few dashes
of soy sauce.
broth: a very generous handful
of dried shiitake mushrooms a very generous handful
of mushroom stems 1 bunch scallions, rough chopped 1 stick
of kombu a
few celery heads 8
cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper
I let this cook a
few minutes then added one can
of San Marzano tomatoes, one can
of diced tomatoes, and four
cups of chicken
broth.
1/2
cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet
few tablespoons
of vegetable
broth 1/2 an avocado squeeze
of fresh lemon juice optional: micro greens, to serve
* 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 used a
few more
cups of chicken
broth than was called for as I found the rice too tough.
1 (1 - pound) top round steak (1 inch thick), trimmed 1
cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2
cups sliced mushrooms 3 garlic cloves, minced 1/3
cup all - purpose flour 1
cup beef
broth a
few shakes
of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
Or, add a
few cups of water (or herby
broth), season well, and you have a bright, substantial stew.
1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium leek, thinly sliced 1
cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a
few splashes
of vegetable
broth salt + pepper to taste
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4
cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1
cup half - and - half or whole milk 1/2
cup chicken
broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A
few dashes
of hot sauce 3/4
cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
BUT, after reading a
few reviews about it being «watery» and «bland», I: reduced the
broth to 2
cups; added an extra can
of beans (not pureed); us...
For thickener: Take 1/2
cup of reserved
broth (which has cooled a little by now) and put into a clean jar with 1/3
cup whole wheat flour (or a
few tablespoons
of corn starch for gluten free) and 2 tablespoons
of Thai fish sauce.
1 teaspoon olive oil 1 scant
cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2
cups vegetable
broth 1/3
cup dry white wine A
few dashes fresh black pepper Generous pinch
of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4
cup capers with a little brine 3 tablespoons fresh lemon juice 4
cups arugula
After making the
broth, remove the bones, add some chicken back in along with a
few cups of favorite veggies and you have an easy chicken soup (with tons
of nutrients)
For thickener: Take 1/2
cup of reserved
broth (which has cooled a little by now) and put into a clean jar with 1/3
cup whole wheat flour (or a
few tablespoons
of corn starch for gluten free) and 2 tablespoons
of Thai fish sauce.
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
And add a
few extra
cups of broth.
Boil the bones in a half
cup of cold water for a
few minutes and strain the
broth into the meat pot.