I take collagen in my morning coffee daily but there's just something about
a hot cup of broth... thanks Mark
He has been having
a hot cup of broth for breakfast every morning.
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)
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 cook
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 cook
hot sauce, and spices to the slow cooker.
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.
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3
of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken
broth (vegetable if vegetarian) 1 chilli, red,
hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
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.
If you have a pot
of broth on (and we nearly always do) just dip out three
cups of very
hot broth and you are almost finished making this soup.
1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4
cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1
cup tomato sauce 1/2
cup veg
broth 1 tablespoon
hot sauce 1/4 teaspoon liquid smoke (optional, a smidge
of smoked paprika would be great too)
What's in it: 1 lb
hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken
broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
9 oz
hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken
broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
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
* 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 -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!
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
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1
cup quinoa, uncooked 3
cups vegetable
broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes
of your favorite
hot sauce
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable
broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
12 ounces organic vegetable
broth 1/2
cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2
cup fresh cilantro, chopped 1/4
cup fresh basil, chopped 1/4
cup fresh chives, minced 1 tablespoon Sriracha
hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1
cup cooked brown rice
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place
of almond milk - Vegetable
broth in place
of filtered water (if using
broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place
of shallot - Yellow or orange bell peppers in place
of red - Any small,
hot pepper in place
of serrano - Additional cashews in place
of pistachios (in the bisque)- Walnuts or almonds in place
of pistachios (in the pistou)- Fresh cilantro in place
of flat - leaf parsley
Heat a paella pan or large frying pan with a medium - high heat and add 1/3
cup of extra virgin Spanish olive oil, once the oil get's
hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2
cup of tomato puree, season everything with a generous 1/2 teaspoon
of smoked paprika, a generous pinch
of sea salt and a hint
of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2
cups of fish
broth and the saffron, gently mix everything together
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
meatballs 1
cup French green lentils, dry 3
cups vegetable
broth 3 tablespoons flax meal 1/2
cup hot water 1
cup onion, finely diced 4 cloves
of garlic, minced 1/2
cup oat flour 3/4
cup rolled oats 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon dried thyme 1 teaspoon dried basi 1 teaspoon dried oregano a dash
of cayenne pepper
Add 1/4
cup of white wine (or vegetable
broth, or water) to the
hot skillet to deglaze — scrape any bits
of chicken that may have stuck on the bottom.
Add another 1/2
cup of hot broth and continue cooking, stirring often, until almost all the liquid has been absorbed again.
Try a pre-bedtime
cup of bone
broth as your new «
hot toddy.»
The rest
of the afternoon I drank green juices, a
cup of golden milk, homemade bone
broth, and
hot tea.
Now you will have conveniently portioned minced ginger to make a
cup of healthy
hot tea, to simmer in a mug - full
of nourishing bone
broth, or add to soups and stews.
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
-LSB-...] portioned minced ginger to make a
cup of healthy
hot tea, to simmer in a mug - full
of nourishing bone
broth, or add to soups and stews.
I have a large
cup of hot chicken ****
broth every night.
Serve
hot, and enjoy 1 - 2
cups of the bone
broth right away.
Add 1/2
cup of the
hot chicken
broth.