Sentences with phrase «in seasoned broth»

Not exact matches

I made this in my Vitamix, adding the sauteed veggies & seasonings after blending the cashews and vegetable broth.

So I spent last week and this past weekend drifting in and out of a feverish state, catching up on several seasons» worth of Archer and Portlandia episodes, and trying to find new ways of incorporating bone broth into my diet (hint: developing recipes while under the influence of flu medicine is never a good idea).

Lasagna Soup holds all the traditional flavors dear to my heart with hunks of sausage, zig - zaggy noodles, ricotta, mozzarella and Parmesan cheese swimming in an Italian - seasoned tomato broth.

In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Also, since I am in the southern hemisphere and tomatoes are out of season and ridiculously expensive at the moment I replaced the fresh tomatoes with a tin (juice and all) and reduced the broth.

Later on, toss in some seasonings and broth.

Cook overnight and in the morning strain the broth (into a tupperware container) discarding the bones, seasonings and vegetables.

Stir in chicken broth and seasonings.

Throw in the sweet potato and garlic to heat, then you basically dump in the quinoa, broth and seasonings.

With our canned tomatoes we add in some onion, garlic, broth, and a few seasonings.

Pour in the broth, tomatoes and seasonings and bring to a boil.

Stir in drained lentils, herbs, seasonings, 1/2 cup broth, red wine, tomato paste, and a few dashes of soy sauce.

These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole in vegetable stock or thin tomato broth.

The best chicken I've done in there is poached in a mixture of broth and salsa verde with taco seasonings like chili powder, cumin, and a little cayenne for kick.

Place the chicken, broccoli, alfredo sauce, broth, Italian seasoning and pepper in the baking dish and stir together until combined.

Depending on how much seasoning you had in the beans when you cooked them and how much seasoning you had in the broth, you may not need much.

Place chicken in the crockpot with the chicken broth and seasonings of choice, and cover.

In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth - olive oil mixture and baked until everything is tendeIn this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth - olive oil mixture and baked until everything is tendein a seasoned chicken broth - olive oil mixture and baked until everything is tender.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

Stir in the pumpkin and seasonings with the last cup of broth, and cook until creamy and all liquid is absorbed.

This highly nutritious certified organic sea vegetable can be used in soups, bone broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups and added to other seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.

Season so the broth tastes just right, the beans need some time to take in the saltier broth at this point, so once you have the broth seasoned nicely, just let the soup sit there on the top of the stove, covered for another ten minutes or so.

In neighboring states, chile powders are used as a seasoning for beef or chicken broth - based «chili gravies,» which are thickened with flour or cornstarch before they are added to, say, enchiladas.

I just toss the main ingredients (onion, beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (about 8 hours).

Stir in the seasonings, then gradually whisk in chicken broth.

Made it today in the crockpot — mine tends to run really hot, but I put in the broth, seasonings, orange pepper, can tomato sauce (I'm a tomato hater and that's as close as l'll do), and 2 cans of the beans on low for a few hours.

And it's so easy to make this classic comfort food dish — just chop the veggies, cube the meat, throw it all in the pot with the broth, wine and seasonings... and you can just set it and forget it.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Whisk in milk, chicken broth and seasonings.

Broiled tenderloins of seasoned, premium chicken combined with mushroom slices in a golden brown tarragon sauce with chicken broth.

3 - 4 cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar

Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.

For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.

This is packed with the most tender chicken you can imagine after slow cooking for hours in a broth seasoned with a little tomato paste.

2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Pureeing the tomatoes, garlic and onions makes for a very tasty broth that's more than just the seasoned chicken broth in most chicken tortilla soup recipes.

Fresh spring artichokes simmered in a flavorful broth and served with a chili - lime compound butter made from the classic Mexican seasoning mix, Tajín.

Place the asparagus in a plastic bag or dish, moisten all over with the vegetable broth and sprinkle with the Pappy's seasoning.

This tasty tuna skillet casserole uses a mixture of blanched almonds, chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of mushroom soup in standard recipes.

The recommended seasoning mix is mostly salt and there is salt in the broth.

Meanwhile make the sauce by placing the softened cream cheese, broth and ranch seasoning in a bowl or blender.

My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning.

Taste the broth, and season with a bit more salt and pepper as you see fit, then slice the reserved cooked carrot and toss into soup, along with some of the chopped or shredded chicken you made in the last step.

Step 2Stir in the heavy cream, chicken broth, garlic, red pepper flakes, black pepper, and Italian seasoning.

In a slow cooker, place chicken, coconut milk, broth, and seasonings.

Stir in broth, beans, carrots, corn, bay leaf, and 2 cups water, and season with salt and pepper, if desired.