When there is but a kiss
of broth left in the pan, turn off the fire and shred about 1/8 cup of freshly shredded Manchego cheese on top of the rice and cover the pan with a lid
There was A LOT
of broth left, so I'm saving it as a broth for another recipe.
do this continuously, until there's about 2 ladles worth
of broth left.
There is not a drop
of broth left to be seen in this massive stew with only a few vegetables smothered by letters.
Not exact matches
-LSB-...] Squash Noodle Soup with Healing Turmeric - Ginger
Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio
of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime
leaves and lemon.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable
broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
I substituted 2 cups
of low sodium chicken
broth for 1/2
of the required water, added one more potato and decided to forgo the bay
leaf.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound),
leaves removed, cut into florettes 4 cups vegetable
broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil
leaves, plus a little extra for garnish
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable
broth (optional - you may want to add a bay
leaf, or a sprig
of rosemary, depending on how flavorful your
broth is)
Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay
leaf, a bit
of tomato sauce, chicken or vegetable
broth, + a pinch
of nutmeg.
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.
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.
5 cups chicken
broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and
leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
I had some leftover noodles and whipped up another batch
of broth using chicken stock and
left the beef out — also delicious.
In fact, right before I read this post, I literally just put a crock pot together
of those things along with onions, garlic,
left over boiled chicken, chicken
broth and salt.
Left out the Ham and used Mushroom
broth instead
of beef
broth.
I also did not have oregano or lemon so
left those out, and only had 1 cup
of broth so just used water for the other 1/2 cup.
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
1 cauliflower 2 bay
leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10 cups water or low sodium veggie
broth (or a combo) 2 carrots, shredded 2 cups
of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
There's still half a jar
left and thinned out, it makes a really nice base
broth for any number
of soups.
Stir in 2 cups water, the chicken
broth, oregano, bay
leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup
of the chile sauce (depending on your taste).
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken
broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat
leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Serve in generous bowls with plenty
of mussels, baby bok choy
leaves and lots
of aromatic
broth.
My only changes is that I
left out the minced shallot, and I did take 1/2 cup
of the
broth out to cool, added 1 tablespoon
of corn starch, and added that the last 15 minutes
of cooking.
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.
But, I'm not just
left with a bowl
of chicken and
broth.
I had to sub a frozen broccoli / cauliflower mix rather than greens and my BEPs weren't fresh they were canned but I drained them and added back a bit
of veg
broth and bay
leaf and let them simmer a bit on the stove.
I did have some problems with it saucing up, but it was my fault because I added extra chicken
broth instead
of saving the 1/4 cup that was
left in the can.
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
I occasionally buy one in a pinch and having been using what's
left of the bird to make bone
broth.
I
left mine in the
broth to cool after removing it from the heat but when I'm in a big hurry to get out
of the kitchen, I just simmer it a little longer to make sure it's completely cooked.
In the meantime, when 5 minutes are
left of roasting, bring the
broth with all other ingredients to a simmer (except coconut milk).
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.
To make a Southeast Asian version, add a crushed lemongrass stalk to the
broth, and use fish sauce in
of soy sauce;
leave out the sesame oil.
Strain what's
left of the
broth in the crock pot and reserve to pour over the top
of the shredded chicken.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken
broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay
leaf / 2 sprigs fresh thyme
leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
Right now, we've got six containers
of chicken
broth leaving for Asia.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable
broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat -
leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
Add in the rest
of the meat sauce ingredients: parsley, crushed tomatoes, tomato sauce, tomato paste, beef
broth, apple cider vinegar, sugar, salt, pepper, oregano, basil, thyme, ground cloves and two bay
leaves.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef
broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay
leaves.
Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef
broth, apple cider vinegar, sugar, all
of the spices and the bay
leaves.
I used an organic version
of something like Rotel, instead
of tomato, skipped the bay
leaf, used a 15 oz can
of black beans, added 1/2 can
of re-fried beans (stir in before adding the black beans and second amount
of vegetable
broth), and added an extra cup
of vegetable
broth.
Add quinoa, carrots and bay
leaves, and then pour in 2 cups
of the
broth.
Add quinoa, carrots, bay
leaves and 2 cups
of vegetable
broth.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil
leaves 1 can coconut milk 1 1/4 cups chicken
broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime
leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the
broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable
broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
1 cup
of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat cubed 1 large onion, diced 1 small can
of tomato paste 1 cup red wine 2 cups
of beef
broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay
leaf Parsley (fresh or dried)
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle
of red wine - 3 cups
of beef
broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat
leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry
leaves, about 12 - 15
leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro
leaves and stems, plus extra
leaves for garnish (optional) * 2-2/3 cups vegetable or chicken
broth or stock * 1 teaspoon salt