Tomorrow's recipe
uses it as the base for soup!
It's great pureed and
used as a base for soups (Creamy Corn Chowder, following), dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce, following).
7) Drink bone broth, at least 8 oz daily, or
use as a base for soups.
Use it as the base for soups, make gravy regularly, serve it as a hot beverage with salt and seasonings, and use it in place of water to cook grains.
I use it as a basis for soup (raw or cooked) since it's much easier than using a vegetable strainer to sift out all the seeds and peel.
Simmer it on the stove for hours and then sip it on its own or
use it as a base for soups and other dishes.
Feel free to
use it as a base for soup or pour it into a mug and sip 1 - 3 cups throughout the day!
Our broth can be sipped as a healthy drink or
used as a base for soups and sauces, or anywhere water is called for in your favorite recipes to boost nourishment and aid in digestion!
I use it as a basis for soups, stews, and sauces.
We got so hooked on the stuff that I started
using it as a base for soup.
Not exact matches
In this week's recipe we
use our vegetarian Carrot Ginger
soup with Coconut
as a
base for a delicious fall vegetarian curry dish with squash and cauliflower — perfect
for those cool nights ahead and a great way to
use up that leftover turkey this weekend (just add it diced up... Continue reading →
The pulp can also be
used for a blended sweet potato
soup,
as an oatmeal stir - in or
as a
base for mashed sweet potatoes.
While you can totally make this
soup vegan by
using vegetable broth, I often like to add bone broth
as my
base for its gut - healing, skin - nourishing, joint - pain - reducing benefits.
Use your homemade tomato sauce
as a
base for this tomato
soup.
Beyond adding delicious flavour and being
used as the
base of sauces, stocks,
soups and stews, broths also act
as a supercharged «tonic» and are wonderful
for adding a dose of healing nutrientsperfect
for empowering your health.
Almost all cookbooks
use stock
as the essential ingredient
for a good
soup recipe, which at the outset excludes the earnest but busy cook, or forces him or her to settle
for an inferior commercial
soup base.
I also wanted to add a little Minnesota twist to this classically southern dish by
using the wild rice
as a
base for the
soup.
Love the idea of
using pasta sauce
as a
base for minestrone
soup.
Thinking outside of the box to repurpose what is in your pantry - like
using soup as a
base for a pizza or pasta sauce, or a marmalade
as a glaze
for chicken or pork.
The milk makes a great
base for smoothies,
soups, and curries; the oil is a great source of saturated fat that stands up well to heat; the water beats commercial sports drinks with its impressive electrolyte content; the nut itself can be
used as a projectile weapon.
This product can be
used as a yellow - orange coloring agent or
as a Vitamin A source
for beverages, baked goods, water
based foods, breads,
soups and dairy foods.
With the big bulb part, I'll just halve it, clear out the seeds, drizzle some oil and a sprinkle some salt, roast, and
use that
as the
basis for a simple
soup.
For this recipe, we sidestep the issue entirely and use rotisserie chicken, commonly available today at grocery stores, and add it at the end, which means that we can leave the soup base to simmer for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chick
For this recipe, we sidestep the issue entirely and
use rotisserie chicken, commonly available today at grocery stores, and add it at the end, which means that we can leave the
soup base to simmer
for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chick
for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chicken.
You can spread like it peanut butter,
use it
as a
base for sauces,
soups and dressings or even
as a flavoring in cookies and frostings.
Because FoodSwing's single, 225,000 - square - foot processing facility
based in Cambridge, Md., can package fresh fruits and vegetables in liquid form, at harvest time the seconds and thirds of produce such
as potatoes, tomatoes, garlic and onions are processed into harvest
soups or sauces, packaged aseptically and sent to the food banks, where they can be
used for months.
Thinned with a liquid, almond butter can be
used as a flavor
base for a dressing, sauce,
soup or dessert topping.
It's great to
use for a non-dairy cream -
based soup or even a mash,
as a substitute
for mashed potatoes.
The stock may be
used immediately in your favorite
soups and / or dishes, or you can freeze it and
use as you would bouillon or
as a
base for sauces and stews.
This is one of those great tasting, easy to make recipes that
used canned
soup as the
basis for the sauce.
Normally it's boiled and served
as the
base for meals such
as a stir fry, I even
used it
as a thickener in this
soup, but did you know you can pop it?
This
soup was WONDERFUL though - my skeptical husband loved it, and I can see
using it
as a
base recipe
for lentil
soups / stews throughout the winter.
It has just the right amount of thickness to
use as a
base for curries,
soups, smoothies, and
as a dairy - free coffee creamer.
And
as I mentioned above, is
used as the flavor
base for many dairy - free cheese substitutes, thus the possibilities are endless — cheese dips, sprinkled on salad or
soup, mac and cheese variations, etc..
Organic
soups can also be
used as a
base for creative sauces.
We love egg noodles in our chicken noodle
soup... but I also love
using egg noodles
for spaghetti or
as a
base for creamy alfredo sauce topped with sauteed mushrooms, onions and chicken.
The broth that results from the bouillon is
used to flavor many dishes, but is
used mainly
as the
base for stews and
soups.
Product developers
use these products to add flavor to cooked poultry products,
soups, sauces, gravies, marinades, side dishes — and
as a
base for complex food flavors.
And, the options are endless when it comes to these protein sources — add them into stews and
soups,
use them
as a
base for vegetarian burger patties or Mexican dishes or, simply stir them through salads and curries.
Then I started roasting it with spices, grating it
for salads and
using it
as a
base for a vegan
soup.
(Strain and reserve the cooking liquid
for another
use, such
as a
soup base or
for cooking rice.)
* Mirepoix (meer - pwah or meer - eh - pwa) is the combination of the aromatic vegetables onions, celery and carrots, and is
used as the flavor
base for soups, stews and sauces.
The lobster cooking liquid is
used as the
base for this multilayered and rich
soup, which gets additional depth from lobster shells, corn cobs, and other summer vegetables.
Use it to make the condensed
soup or
as a
base for other sauces or
soups.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on
soup aisle (I
use a few cups of water and a few teaspoons of vegetarian chicken
base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I
use 1 % milk, but you can
use soy milk
as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped,
for garnish
Try
using vegetable purees
as the
base for family
soups.
It can also be
used to cook pasta or
as a
base for soup.
They are served in miso
soup,
used as the
basis for a kind of vegetarian dashi, and also
as an ingredient in many steamed and simmered dishes.
Gazpachos or cold
soups,
using a little bit of bone broth
as part of the
base, is a great idea
for a refreshing but nourishing meal.
It is commonly
used as a
soup base for bonito broth in that part of the world.
With carrots, onions, leek, celery, potatoes, and more, it's a veritable veggie - palooza and can be
used as a
base for nearly all the
soups in this book.