If you want to know
more about broth as a superfood, check out my podcast interviews with Chef Lance Roll and Justin Mares where we discuss the benefits of broth and the many ways it can be used to improve your health!
My focus wasn't on pasta though, I was thinking
more about broth.
Not exact matches
I actually added
about a cup of red lentils with the
broth after the onions softened to give the soup some protein and a bit
more heartiness.
Place the cutlets back in the skillet to reheat and cook
about 3 minutes until everything is heated throughout, adding
more broth if needed.
Add the lemon juice and
broth and simmer until thickened,
about 3 minutes
more.
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.
Blueberry Chipotle Barbecue Sauce Makes
about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie
broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Bring to a simmer, transfer to the oven, and braise, adding
more broth if necessary to maintain the level, until the meat is fork tender,
about 1-1/2 hours.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken
broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (
about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Once heated, add in the onions, garlic and celery, and cook until translucent,
about 3 to 5 minutes (adding
more broth as needed to prevent burning).
* If you don't have time to soak the quinoa, you will need
more broth to cook the quinoa - usually
about double the amount of dry quinoa.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken
Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (
about 2 cups)
more or less to your liking.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (
about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (
about 2 cups) coconut milk 1 cup chicken
broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus
more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (
about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable
broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
I totally recommend adding
about % 50
more broth for a good winter soup.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable
broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
With that, added another 1 and 1/4 cup of
broth and added
more cumin, salt and oregano (
about 1/2
more of what the recipe call for).
If you want to learn a ton
more about bone
broth, how to prepare it, and why it is so good for you, check out The Gelatin Secret.
You can find everything you need to know and
more about how to make bone
broth and why it's good for you on The Nourished Kitchen.
Hoffman calculates that
about 30 percent
more product — 1,620 32 - ounce aseptic packages of chicken
broth — can be shipped in a truckload compared with only 1,100 round, 32 - ounce cans.
3 carrots, shredded chicken
broth (onion - free),
about a cup, plus
more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus
more as needed
Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally,
about 5 minutes, adding
more broth, 1 tablespoon at a time, as needed to prevent sticking.
Add the
broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft,
about 30 to 40 minutes (Note: this makes a thick soup - if you want a thinner consistency, add a cup or two
more broth).
3 1/2 to 4 (14.5 - ounce) cans chicken or vegetable
broth (
about 7 to 8 cups — for a thinner soup, use a cup or two
more broth)
2 tablespoons olive oil 3 garlic cloves, minced (
about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable
broth, plus
more to taste sea salt and pepper to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus
more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable
broth, plus
more if needed 1 1/2 pounds Yukon Gold potatoes (
about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (
about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (
about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken
broth) 2 cups water 2 cups bean cooking liquid, plus 1
more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Add water and the soy sauce and bring to a boil, then reduce heat to medium - low and simmer for
about an hour or
more until flavor develops and
broth has a rich deep color.
Add the Black Beans, Salt, Pepper and Taco Seasoning, and a couple
more tablespoons of Veg
Broth and stir occassionally for
about 10 minutes.
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (
about 1 1/2 cups) 4 stalks celery, diced (
about 1 1/2 cups) 4 small red potatoes, diced (
about 1 1/2 cups) 1 small zucchini, diced (
about 1 cup) 1 small turnip, diced (
about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable
broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or
more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
Stir in the corn and allow to continue simmer for
about 10 minutes
more, stirring occasionally and adding
broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable
broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used
about 7 big leaves) 1/2 teaspoon kosher salt, or
more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Add in a pinch salt and pepper and 2 cups of
broth -LCB- or
more -RCB- it should come
about halfway up the sides of the artichoke.
Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over,
about 5 minutes
more, then add 3 cups of
broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld,
about 10 minutes.
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (
about 3 cups) 1/2 pound sunchokes, peeled and chopped (
about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus
more for seasoning 2 cups water 1 1/2 cups low - sodium vegetable
broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
I plan to do a post
about how to make bone
broth so I'll go into
more detail on all of this when I share that recipe.
Transfer
about half of the sauce to a blender jar, add 1 1/2 cups chicken
broth and blend until smooth, adding
more chicken
broth or water if needed.
So with only a 32 oz container or
broth, would you say to cook the meat in the crockpot with
about 10 ounces of
broth or
more?
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (
about 3 cups) 3 stalks celery, chopped (
about 2 cups) 3 medium green peppers, chopped (
about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (
about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable
broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
broth (recommend Imagine's No - Chicken
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or
more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit
more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Simmer until rice is tender and mixture is creamy, adding
more broth by 1/4 cupfuls if risotto is dry and stirring often,
about 5 minutes.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (
about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable
broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Cook pasta and Parmesan
Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more br
Broth in a large skillet over medium heat, stirring, until pasta is al dente and
broth is reduced and thickened, about 3 minutes (if too thick, thin with more br
broth is reduced and thickened,
about 3 minutes (if too thick, thin with
more brothbroth).
Vegetarian Chili
about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or
more ears of corn 2 or
more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable
broth Celtic sea salt lime or lemon cilantro for garnishing
Add
more broth (
about 1/2 to 3/4 cup) to stuffing if dry.
Cook, stirring occasionally until the tempeh and tomato have broken down
about an 1 hour (I often cook my beans on a low, slow heat for hours, in a salty, tomato sauce
broth it's almost impossible to overcook them and the longer you cook beans the
more mellow and tempered they become).
I'm asked all the time
about bone
broth — how to make it and how to store it — so my... Read
More
Store - bought stocks or
broths are often high in salt — making them unsuitable for use in baby food (find out
more about the dangers of adding salt to baby food).
Turn the heat up to medium high and continue to cook the
broth for
about 3
more minutes.
As the brothers learned
more about the gelatin, amino acids, and minerals that make bone
broth so great, they also realized they wanted a shortcut option that didn't take hours to make at home.
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic vegetable
broth 1 bay leaf 1/2 (5 - ounce) box baby spinach, roughly chopped (
about 2 cups, chopped) Freshly... Read
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