Sentences with phrase «left in my stock pot»

At the end of the day, whatever is left in my stock pot / s, I combine and put in the fridge, then the next morning I have something I can quickly warm up.

Not exact matches

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.

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.

Strain or remove the soft vegetables and leave the stock in the pot.

Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf.

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.

directions For the Corn Stock: In a large pot over medium - high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water.

directions In a medium sauce pot over medium - high heat, bring 1 1/2 cups of the stock, rice, bay leaf, salt and pepper to a boil.

Once the parsnips are cooked, drain most of the stock but leave about 1/2 a cup in the pot.

In a large stock pot over medium heat, combine the meat, beef stock, wine, tomato paste, sugar, thyme, Worcestershire sauce, hot sauce, paprika, cumin, crushed red pepper and bay leaves.

Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large pot over high heat.

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft.

Cut potatoes and place in stock pot (can leave skin on or peel depending on your personal preference) and cover with cold water making sure you have about 3 inches water over top of potatoes.

In a small heavy bottom sauce pot, heat the vegetable stock, bay leaf, pinch salt and pepper to a boil, then add the quinoa, stir, cover and lower heat to a low.

In a 1 gallon pot, combine barley, stock, 1/2 teaspoon salt, bay leaf and thyme.

I started using my pressure cooker (I have this one http://www.amazon.com/gp/product/B0073GIN08?ie=UTF8&camp=1789&creativeASIN=B0073GIN08&linkCode=xm2&tag=wwwthePaleomo-20) because even though it holds about half the volume of my big stock pot, the broth is awesome after about 8 hours (it maxes out at 2 hours, but I just set it for another 2 hours immediately after its done, it has a warming feature so if I leave the house and don't get to it for a few hours, I just set it back up when I get in).

In the stock pot sits the strainer — so when the pasta / potatoes whatever is done, we just lift the strainer out of the hot water and leave the stock pot on the stove.