Sentences with phrase «in chicken stock as»

I deglazed the pan with a splash of sherry, then cooked the potatoes in chicken stock as recommended.

Not exact matches

I love making it with chicken stock as well, but use water when I serve the quinoa in a dairy based meal (a kosher rule not to mix meat and dairy dishes in one meal).

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

Serving Suggestions: Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them

Didn't put any butter in with the bok choy, and used tofu in place of cod and vegetable stock instead of chicken stock as I wanted this a vegetarian dish.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

I deglazed the pan with a little white wine after the shrimp and added a little organic chicken stock to the cauliflower as it seemed too dry, and put in two toes of God's Gift to the palete (garlic) thru a press at the very end.

Then I cook them on low in the fat with a bit more onion and add chicken stock to help get it to the correct consistency as they melt back into refried beans.

A tip: there is nothing magical about quinoa - you can make as much as you want well in advance - just use1 part quinoa to 2 parts liquid (I like to use chicken stock).

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

I used the chicken stock in the stew as well so if you do boil the chicken in stock do not throw it away when you are done cooking the chicken.

A note on chicken stock: Most stock powders are very high in salt and not much else so look for a ready to use liquid variety with as little additives as possible, and preferably low salt as you can adjust this to your taste.

When choosing store - bought broth make sure you choose a quality one made with real chicken as opposed to stock cubes, no added sugar, and low in sodium so that you can control the amount of salt added.

I don't make fish stock nearly as often as I make chicken stock, but variety is good, and fish stock is especially rich in iodine.

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

I used a whole chicken cut up and put in the bony pieces as well to give the stock extra flavor.

When well fried, I moisten, as in sauce - making, by degrees, with the best broth or stock at hand — fish broth for fish, milk or vegetable broth for vegetables, giblet broth for chicken, and so on.

if you can get someone to make you this dish in France, it is just as likely to be made with a chicken stock or just plain water.

As a shortcut, this recipe calls for a whole chicken in the pressure cooker (Instant Pot) along with the other ingredients so you still get that rich stock taste all in one step (and one pot).

Lastly, to add another couple of layers of goodie - good - flavors, throw in some bone broth (or chicken stock), Dijon mustard and white balsamic vinegar, as well as a good amount of water so the broth doesn't end up being too heavy, and bring all those lovely fragrances to a simmer over low heat.

As noted by Sally Fallon, chickens raised in concentrated animal feeding operations (CAFOs) tend to produce stock that doesn't gel, so you'll be missing out on some of the most nourishing ingredients if you use non-organic chicken bones.

As noted by Fallon, chickens raised in confined animal feeding operations (CAFOs) tend to produce stock that doesn't gel, and this gelatin has long been valued for its therapeutic properties.8 As explained by Fallon:

This versatile broth is great for sipping, using as a base for egg drop soup, and in any recipe that calls for chicken stock.

Hellooooo from Beach cottage Land, oh it's fun and games here friends... sick kiddos, pulled down walls, nights out, kitchen planning, dust, so very much dust... phew... and the sun is very much shining, so that's good... and in the middle of it all today I'm making chicken stock and cooking up a few soups as part of my...

500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower