Pro tip: when preparing your fennel, you can save the fronds (the feathery green bits) and green stems you trim away to
use in vegetable stock or a salad later in the week!
Not exact matches
Didn't put any butter
in with the bok choy, and
used tofu
in place of cod and
vegetable stock instead of chicken
stock as I wanted this a vegetarian dish.
My tips for quinoa are (1) soak quinoa
in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3)
use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook
in vegetable stock instead of water and add
in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
I
used chicken
stock instead of
vegetable and blended the end product
in batches.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or
vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to
use dried) until
stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
These mahashi are made by
using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole
in vegetable stock or thin tomato broth.
I usually add some
stock powder when I
use vegetable stock, but never
in case of homemade chicken
stock, that has enough flavor on its own.
Bring 1 cup of Vitacost Cajun Rice and 2 1/4 cups of water to a boil, feel free to
use vegetable stock in place of water.
Please feel free to
use vegetable stock in place of the chicken
stock for a vegetarian version.
I put a pound of pork shoulder and some chicken thigh meat
in at the beginning, and
used chicken
stock instead of
vegetable broth.
Using an immersion blender (or regular blender,
in batches), purée
vegetables and
stock.
I find that with the pork I
use it doesn't need a long cook time, so once I col off the
vegetables, add the paste and some
stock and put the pork
in, I add the chunky
vegetables straight away and cook for about 45 minutes.
Embrace the versatility of this dish by playing around with the
vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage,
using stock in place of the water, or stirring
in blanched hearty greens or spinach at the end, for example.
Using vegetable stock in the rice water and adding more
stock to come up to my desired moisture level also added flavor.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed
in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml
vegetable stock — I
use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish
I also
used vegetable stock in place of the water, but stuck to the recipe.
You could
use vegetable stock, chicken
stock, beef
stock, whatever you have on hand... also whatever veggies you have
in the fridge that need to be
used up.
If oil isn't as issue, you can
use vegetable stock in place and add 1 - 2 tsp of vegan butter or oil.
His Golden
Vegetable Stock is straight forward,
using vegetables that are available locally most of the year and some that I have
in the backyard.
San Elk Artisan
Stock is made
in Australia,
using premium quality Certified Organic
vegetables, herbs and spices.
In a medium - size saucepan, warm the
vegetable stock until heated through and keep covered, on low, until ready to
use.
4 cups
vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or
use a shallow, lidless skillet as close to 15 inches
in diameter as possible)
There's also a lot of fresh ginger and garlic
in here for extra flavor, carrots for texture and sweetness, and my homemade
vegetable stock for lots of depth (I
use porcini powder
in my veg
stock that adds an umami quality).
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed
in cold water and drained (
use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed
in the strainer with the quinoa * 2 1/2 -3 cups water (or
use chicken or
vegetable stock) * 1/4 cup pitted black olives (I
used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
Hint: You may also wish to
use a homemade chicken or
vegetable stock to cook the beans
in.
Embrace the versatility of this dish by playing around with the
vegetable make - up: add cubed winter squash, swap chicories for the cabbage,
use stock in place of water, or stirring
in blanched hearty greens or spinach at the end.
2 large aubergines, thickly sliced
in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l
vegetable stock — I
use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded
Chicken and
stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes
in the freezer for at least 15 minutes before
using) 1/4 cup
vegetable shortening, chilled 3 to 4 Tbsp ice water
They suggest cooking the quinoa
in vegetable stock but I
used water.
As a final push for flavor intensity, Morocco says to purée some of the roasted
vegetables that you
used in your
stock and stir them into the gravy.
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we
used Chioggia beets) 4 medium sized carrots, sliced
in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups
vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved
in 2 tbsp water (optional)
Vibrant
Vegetable Stock This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that fo
Stock This
stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that fo
stock is good enough to serve as a first course consommé,
in addition to
using it as a basis for some of the recipes that follow.
fresh shiitake mushrooms
in place of the bacon and
using a
vegetable stock or water.
Morocco says to
use at least two full trays of roasted
vegetables in your
stock.
For example, stale bread can become croutons; fruit can become a dessert topping; and
vegetable trimmings can be
used in soups, sauces, and
stocks.
Dump
in the fire roasted tomatoes and stir until everything is evenly mixed, then stir
in the tomato paste (if
using), peanut butter, and
vegetable stock, followed by the the squash, chickpeas, and peanuts.
If you have a gas stove, you can roast the peppers by placing them directly over the flame and
using your handy tongs to flip until charred on all sides.If you wish you can saute the onion, celery, garlic, and Italian Spice mix,
in 1 1/2 tablespoons of olive oil before adding the water or
vegetable stock.
Heat your
vegetable broth
in a large pot (ideally make your own, otherwise
use an organic
vegetable stock cube with freshly filtered water).
Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or wat
Use roasted veggies (squash, peppers, onions, mushrooms, etc.)
in place of the chicken, and instead of chicken
stock,
use vegetable stock or wat
use vegetable stock or water.
If you wanted to make this dish vegetarian you could swap the meatballs for mushrooms, toss
in some snap peas and peppers, and
use vegetable stock.
Once
in a while I end up with a bunch of
vegetables in my refrigerator that I have not
used and they might go bad so I take them all out put them on the counter and wonder what I can make with them, 99 % of the time I make
stock.
Next add
in the carrots,
vegetable stock, fresh coriander stalks and the dried chillies if you are
using them.
A few notes - I omitted the cilantro,
used vegetable stock instead of water, and threw
in some shrimp at the very end for a little added protein.
Hint: You may also wish to
use a homemade chicken or
vegetable stock to cook the beans
in.
Use homemade
vegetable stock in place of the water.
Our lamb and herb bone broth can be
used to replaced chicken,
vegetable or beef
stock in your favorite recipes.
It's great to make a large pot of
vegetable stock and freeze it
in individual mason jars for
use at a later time.
With regards to
using the
vegetables, here
in Romania people boil peeled whole
vegetables, carrots, parsnips, potatoes and then once they have been
used for
stock these
vegetables are diced up mixed with meat (again boiled for
stock) mixed with mayonnaise to make a salad.
* The Ultimate Paella Recipe Guide * Paella is a Spanish dish
using rice,
stock, and whatever
vegetables or meats are available
in the kitchen.
• Greeted customers when they arrived at the deli counter and provided them with the menu • Assisted customers
in choosing deli items of their choice and provided alternates for unavailable items • Prepared orders
using deli items such as meats, cheeses,
vegetables and fruits according to specified recipes • Ascertained that all prepared orders were properly packed and timely handed over to customers • Cleaned and sanitized counters and display units on a regular basis, and ensured that they were properly
stocked at all times