Sentences with phrase «of broth if»

(Add a splash of broth if the garlic is coloring too quickly.)

Add the same amount of broth if you need the liquid.

Add a bit of broth if the sauce is too thick.

Dedication to possibly wasting a cup or two of broth if your rice doesn't need it that day.

Add the nutritional yeast, olive oil, and the rest of the broth if you didn't already use it in the blender.

Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.

Not exact matches

Basically if you see a big vat of dark broth, and spot some freshly pulled noodles on a counter top, you should order yourself some soup.

But if I couldn't be bothered to going to the trouble of managing it myself then I could happily live with Vanguard's broth.

If you decide to add chickpeas you will need to add some broth during the cooking process, and possibly up the quantity of spices as well.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

If you decide to buy whole chickens, you can use every part of the chicken — everything from the succulent breasts just like in this recipe, right down to the chicken carcass to create a nourishing homemade bone broth.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

It if is a broth - based soup, he'll basically eat the «stuff» out of it and push the broth aside, and if I ladle to much of a heartier chowder in his bowl, he won't finish it, and, after looking like he is being tortured, he'll always say, «Well, it's okay, but I'm not really a soup person.»

If you've ever tasted the freshly shucked goodness of Pacific Northwest varieties, you know that the best New England Clam Chowder begins with a rich, briny broth that's been simmered for hours and chock - full of tender clams and delicate chunks of potato.

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.

Our Golden Quinoa and Kale Soup is dairy - free which gives it a nice light broth, but if you are in the mood for something a bit richer, try adding in some crumbles of feta cheese.

Remember to stir and scrape down the sides of mixture, adding extra broth if needed to keep everything moving and ensure a smooth mixture.

One advisory I would give is that if you have juicy tomatoes, you can reduce the amount of water / broth.

If I made it again (and I might try), I might reduce the broth a bit, reduce the tomatoes a bit, cover for a little longer, and broil at the end, maybe with a cheese layer on top to make a different kind of crust.

If the sauce begins to get a little too thick, just thin it back out with a splash of wine or broth.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

If you frequently run out of vegetable broth, try getting a jar of «better than bouillon,» vegetarian.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

One of my favorites is to add some sour cream and mushrooms (and a little beef broth if you need to thin it out) and you've got a super easy Beef Stroganoff!

I love what the addition of lemon does for them, but because I'm way too lazy to grate lemon peel (if I even have a lemon sitting around), I add 1/4 c. lemon juice in place of half of the veg broth.

Of course, if you like broth you can have that year round.

I was eating some leftovers today and was thinking that if you halved the broth, this would make a nice puree underneath your protein of choice - sort of a nice alternative to mashed potatoes.

If you want more richness, replace some of the broth with cream and dress it up with cheese or browned butter as you wish.

If you make your own bone broth, you'll get the added benefits of good - for - you gelatin.

I wonder if those who are complaining the recipe is too salty are using CONDENSED chicken broth instead of the regular stuff.....

I always buy those big packages of broth and use it several times You might want to add a little extra liquid if you are going to be gone all day.

The only change I'd make is to cut the amount of soy sauce (maybe 1/2 soy sauce 1/2 water) if using vegetable broth because they are a bit salty.

Since your soy sauce and veggie broth (especially if pre-packaged) have oodles of sodium, this is the place to not have salt.

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

I added somewhere between 6 and 8 cups of broth and if you leave this overnight the quinoa will absorb even more broth so you'll have to add a bit more when you heat it up.

If you prefer a thinner sauce, add an extra 1/2 cup of chicken broth to the recipe.

Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.)

If you want to make a very authentic broth, the choice of chicken is crucial.

And although these simple soups and broths may warm me up momentarily and provide a brief 30 minute feeling of consolation, if you give me a hot bowl of curried chicken stew, I might feel warm and fuzzy inside all night long and think that maybe I could almost become friends with wintertime.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

If I loved chicken, I would make a pot of bone broth every week (this vegetarian version is next on my list).

* 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.

If you can't stand the thought of throwing away at least a quarter of these lovely stalks, Sally has a recipe for a lovely broth, using all of your asparagus, um, butts.

If the soup looks too thick, add up to 1/2 cup of additional chicken broth.

plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)

You'll have a hard time incorporating the miso if you attempt to add it straight to the pot, so instead, remove a ladleful of broth and transfer it to a small bowl.

If your stuffing is a little dry after adding the chicken broth, add tablespoons of chicken broth until it is moist.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste