Boil water
in stock pot with a touch of olive oil (my father only uses Bertolli).
Remove from heat and stir the couscous, sweet potatoes and pine nuts directly
in the stock pot with the kale.
Just remove all the corn kernels and place the cobs
in a stock pot with onion, garlic, bay leaf, peppercorns and some chicken bones if you have them.
Not exact matches
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Place your meat
in a large
stock pot and fill
with water.
3) Add
in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour
in, stirring and scraping the
pot with a wooden spoon 5) Mix
in your beer of choice and let simmer for a few minutes before adding
in the chicken
stock.
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.
Place
in a
pot with the vegetable
stock
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).
Place the chicken
in a large
pot with the cumin, salt, pepper, and the chicken
stock.
In a large
stock pot filled halfway
with water, bring to boil and liberally salt water.
Process it coarsely (not puree - some chunks left) and put it
in a
pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken
stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro
in right at the end.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken
Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops
in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate
Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
After an hour or so, when the chicken is fully cooked
in the water
with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the
stock pot to let it gently simmer for hours and hours.
Add
in the
stock and quickly deglaze the inner
pot (by scraping the bottom
with a wooden spoon)
in case anything is stuck on.
- 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.
In a large
stock pot, combine the broth
with the potatoes, garlic, onion, and rosemary sprig and bring to a boil over high heat.
Place
in a
stock pot and cover
with 12 cups of fresh water and bring to a boil.
I made the
stock by placing an organic / free range chicken
in a
pot with garlic, peppercorns, thyme and salt.
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.
Put the saffron
in small
pot with 1 1/2 cups
stock and about 1 cup water.
I quickly chopped all I found
in the fridge, threw some rice and some
stock in the
pot and finished off
with a piece of Gouda.
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.
I used a recipe similar to this
in the past that called for the use of a typical stainless steel
stock pot and lid... I had a BIG problem
with the dough sticking to the pan.
Just chop up some veggies and sweat them off
in a
pot with a splash of the
stock to soften them a bit.
With all soup
in stock pot, add almond butter.
This time I put all the ingredients, except the cilantro,
in my 3 quart crock
pot and filled it to 1/2 inch below the top
with low - sodium chicken
stock.
Place the whole cauliflower
in a
pot and cover
with stock, add fresh thyme and bay leaf.
Place the chopped onion
in a large
stock -
pot with a splash of olive oil.
In a large
stock pot, on medium heat, saute the onions, leeks and garlic
with the olive oil, salt pepper, thyme, and cumin for about 15 minutes until translucent.
Stem and seed the ancho chiles and place
in a
pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
Used a mystery squash
with a dark orange flesh which I cut
in half and roasted to take advantage of the oven already
in use, doubled the lemon grass, used a quart of home made chicken
stock from the freezer, and zipped up the whole thing
with a hand blender right
in the
pot.
Place corn husks
in large
stock pot filled
with hot water to soften.
Place the
stock / broth
in a large
pot with the water, garlic, ginger, turmeric, cinnamon and sea salt and bring to a simmer.
Place
in a large
stock pot and cover by 3 inches
with water.
Easy One
Pot Pasta - Apparently you throw lentil pasta
in a
pot with veggie
stock, onion, and some other veggies and cook it until it makes a pasta.
Place
in a large
stock pot with remaining chicken ingredients and cover by an inch or so
with cold water.
Layer the vegetables
in the
stock pot in the order of their cooking times, starting
with the longest cooking, heavier vegetables, ending
with the greens and leafy ones on top.
Bring the
stock to a boil
in a wide
pot with a lid.
(the bottom of the
stock pot also is lined
with a towel) I put the lid on the
pot and place it
in my oven after removing all but one rack placed on the lowest shelf.
If using fresh corn, place chicken
stock along
with corncobs
in large
pot and bring to a simmer.
Directions: Cut
in half and seed squash, place flesh side down on parchment covered roasting pan
with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup
pot / While squash is roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the
stock or water / Stir to mix / Simmer slowly
with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Arrange tamales upright
in large
stock pot with a steaming rack.
Place the quinoa
in a small
stock pot and cover
with 2 cups water or chicken
stock.
Combine millet
with vegetable
stock in a large
pot and bring to a boil, then reduce heat to low and cover the
pot.
Right now I'm craving the
pot pie
in its most simplest form, created
with chicken,
stock, butter and vegetables.
In a 4 - 5 quart Dutch oven or
stock pot (
with a lid), heat the oil over medium, until shimmering.
Meanwhile, place the dried mushrooms
in a small
pot with the chicken
stock and bring to a boil.
Heat your vegetable broth
in a large
pot (ideally make your own, otherwise use an organic vegetable
stock cube
with freshly filtered water).