Sentences with phrase «vegetable stock if»

What Kind of Stock to Use for Potato Leek Soup with Bacon You could use vegetable stock if you wanted to but the best thing to use is fresh chicken stock rather than using stock cubes.

You can easily use all vegetable stock if you are watching fat.

This soup can thicken a lot overnight, just add a little more vegetable stock if you prefer your soup thinner.

Add some more vegetable stock if needed to thin the mixture some.

Add more vegetable stock if desired.

You could cook your grains in chicken or vegetable stock if you wanted to, but, since the one - pot method requires a full stockpot's worth of liquid, we prefer to stick with water.

Add a bit more vegetable stock if the consistency is to thick.

Add a bit more vegetable stock if the consistency is too thick.

3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3 tbs cup olive oil salt pepper

mark, add in chopped cauliflower, yams, green beans and the extra vegetable stock if needed.

Not exact matches

If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

If you use vegetable stock, reduce the salt and add it to taste when the rice is finished cooking.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Just wanted to add that mushroom broth / stock is probably better than the usual vegetable stock, if you're making this vegetarian.

Do not use store - bought vegetable stock; if you don't have homemade on hand, use water or a high quality vegetable base like Better Than Bouillon vegetable base, diluted according to manufacturer's instructions.

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

Use a rich tasting vegetable broth if dietetically preferred, but a bone broth or fresh stock will add more body to this light soup.

Up to 1 liter of vegetable stock, or water and a stock cube (if you are not a vegan or vegetarian, you can use chicken stock)

Usually if I have any extra or any beginning to wilt I stash them in my «scraps bag» in the freezer and make vegetable stock when the bag is full.

If mixture becomes too thick, think with a little coconut milk, vegetable stock, or even water.

And what do I do if the recipe calls for vegetable stock and I can't (and don't want to!)

-LSB-...]-- Recipe slightly adapted from The Art of Eating Well by Melissa Hemsley and Jasmine Hemsley * — If using vegetable stock cubes I tend to use less than the packet says (e.g. if it recommends 1 cube for 1 litre of water, I use 1/2 a cube for 1 litre of water insteadIf using vegetable stock cubes I tend to use less than the packet says (e.g. if it recommends 1 cube for 1 litre of water, I use 1/2 a cube for 1 litre of water insteadif it recommends 1 cube for 1 litre of water, I use 1/2 a cube for 1 litre of water instead).

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

When we launched our first vegetable stock we received enquiries from customers asking if we could make a certified organic LowFodmap vegetable stock.

Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).

2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (chopped) Salt Pepper

Notes: This soup is very thick, if you like your soup a bit thinner, add more vegetable stock until you have the consistency you like.

If you want to keep them parve, heat them up in a vegetable stock.

If the stew is too thick, add enough vegetable stock to loosen it up to your liking.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

(Obviously you can skip this if you're using prepared vegetable stock).

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

If you prefer a more liquid - y stew, add in the vegetable stock and stir through.

It's a vegetarian soup recipe too if you use vegetable stock instead of chicken stock.

I prefer this dish a bit soupy, so you might want to add some more vegetable stock while cooking if the thing appears to be too dry.

If you leave out the beans altogether and you want it «soupy» then you will likely need to add a little bit of stock (chicken or vegetable).

If you don't have homemade stock on hand, use organic store bought chicken or vegetable stock (or you can use water, though the soup won't be as rich).

Prepare your stock — I used a Kallo vegetable bouillon cube here but you can use homemade stock if you prefer..

For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups vegetable stock, or more as needed (depending on how you like the consistency) Oregano and white pepper to taste

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak - of - the - season, just - picked, and therefore full of flavor, but you can use stock if you like.

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

Simply cook quinoa in vegetable stock (chicken and beef stock work too if you're not vegan) and let it cool.

Add the vegetable stock, red lentils, thyme, paprika, red pepper flakes, and dried mushroom powder (if using).

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.

If you don't have vegetable stock on hand, you can just as easily make this oatmeal with an unsweetened plant milk or water as well (though I would recommend a plant milk, as it will be more creamy).

1 large acorn squash 2 Tbsp vegan butter (or regular butter, if that's your thing) 1 red onion, sliced 1 large apple, cored and sliced 2 - 3 cups vegetable stock

2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk