I substituted
water for the chicken broth and left out the parsley, but otherwise, followed the instructions to the letter.
Not exact matches
Also,
for anyone who isn't vegetarian, I think you could also replace the
water with
chicken broth.
For the warm salsa topping: put the tomatoes, 1 cup chopped onion,
chicken broth,
water, chipotle chiles, salt, and pepper in a small saucepan.
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.
Use
chicken broth for the
water and a rotisserie
chicken adds delicious flavor as well.
I used a 50/50 mixture of
chicken broth and
water for boiling / blending.
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.
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
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-
* Option to sub
water or vegetable
broth for chicken broth ** Make sure you let your casserole sit
for at least 5 - 10 minutes to both cool and continue cooking.
For the polenta: 2 cups polenta (coarse ground yellow corn meal) 6 cups low - sodium
chicken broth or
water 2 teaspoons salt 2 tablespoons butter 1/4 cup grated parmesan cheese (optional)
I used two cups of
water and two
chicken bouillon cubes instead of the
broth, and threw it all in the crock pot on low
for almost four hours.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup
water or vegetable
broth 16 ounces soy crumbles or diced
chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
i cut the squash in 4, removed the seeds and steamed it
for 15 minutes, i then scraped the flesh off the skin and then boiled it in half
water half
chicken broth with the 2 sliced pears
for 10 more minutes.
My favorite way to make shredded
chicken: Throw a few
chicken breasts in your crock pot with 1 1/2 cups — 2 cups
chicken broth (you can use
water if you don't have
chicken broth on hand) and cook on low heat
for 5 - 6 hours or until
chicken falls apart.
And like a fool I didn't do a taste test and added another bouillon cube (because I only used 1/2 of one, which according to the package is equivalent to 1 cup of
chicken broth, I subbed
water for the rest).
Directions: Bring a pot of salted
water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil
for several minutes, until translucent / Stir in lentils,
chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated
for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium
chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling
water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast
chicken
* I've recently become a big fan of Better than Bouillon because the flavor is awesome and it's easy and inexpensive to use with
water, but you can definitely substitute 2 1/2 cups of
chicken broth for the
water and BTB base.
Add the potatoes,
chicken broth (or can sub
water in a pinch), and bay leaves and let simmer
for 15 - 20 minutes until potatoes are fork tender.
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups
chicken or vegetable
broth or
water
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable
broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (opti
broth (I recommend Imagine's No
Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (opti
Broth) 5 cups
water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas,
for garnish (optional)
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon
water 1 cup
chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate
for 1/2 hour (discard marinade...
Substitute
chicken broth for water in the egg + flour + lemon slurry.
I substituted
chicken broth for the
water and only used 1/4 cup of quinoa so it would have a thinner consistency.
When making it on round two, I chose to substitute half of the
chicken broth for coconut
water.
For a change I made no major substitutions (although I was sorely tempted to use
chicken broth in place of the
water), although I did have to use pink lentils since that's what I had, and it was a lovely soup!
I also used a combo of pasta
water and
chicken broth, and subbed a hefty sprinkle of white pepper
for the black pepper.
can quartered artichoke hearts, drained (in
water, not oil) 1/2 cup dry white wine 1/2 cup
chicken broth 1 Tbsp dijon mustard 1/2 cup half and half 1/4 cup grated Parmesan cheese Minced fresh parsley,
for serving (or dry if you don't have fresh on hand)
substitute
chicken broth for water, use at least 2.5 tsps of high quality curry powder.
* Notes: We cooked the freekeh in
water, but you can cook it in vegetable or
chicken broth for additional flavor as desired.
If you wanted a richer
broth, you could always substitute
chicken stock
for some of the
water.
What's worked best
for me is: Combine 2 cups dry quinoa, 3/4 cup dry green lentils, 32 ounces
chicken broth, and 1 cup
water in a rice cooker.
I subbed vegan
chicken bouillon and
water for the veggie
broth.
1L Organic free range
chicken broth (no sugar added / low sodium) 1L filtered
water 2 brown onions, peeled and sliced 2 cloves garlic 1 x 10 cm piece ginger, finely sliced or grated with a microplane 2 free range
chicken breasts, thinly sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked in
water for 15 minutes)
I substituted
chicken broth for the
water.
Easy One - Pot Buffalo
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups
water 2 cups reduced sodium
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce
for serving
As
for this recipe, I followed the recipe exactly — with the exception of I used olive oil instead of
water when sauteing and I used
chicken broth instead of
water as well (I'm not a totally strict vegan).
I love cooking rice in
chicken broth — I find that it adds so much flavor to the rice with a super easy replacement and substitute
for water.
FOR THE
CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
CHICKEN MARINATE • 8
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional)
FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken broth or
water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
I take quite a bit of liberty with the ingredients, substituting onion or shallot
for the leeks,
chicken broth or
water for the wine, and spinach or kale
for the chard.
Here is what I did: Threw all this in the crockpot on high
for 3 - 4 hours (to cook
chicken) then lowered until ready to serve a couple hours later) Chopped up 2
chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of
chicken soup, filled 1 can with
water, filled 1 can 2 times with almond milk, 2 tsp granulated
chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4 cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of
water (or a
chicken or vegetable
broth) * If you're using
water, you will likely need additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
Yes, the heavy creamy would usually be way too rich
for me too, which is why in this recipe I thin it out with 1 cup of
chicken broth (made out of
chicken bullion cube + pasta
water)-- I hope you did not miss that step somehow!
But, really, it's just boiling some
water (or
chicken broth for more flavor) and cooking until the quinoa absorbs all of the liquid.
Instead of
water, like my original recipe calls
for, this time I used
chicken broth; add that to the blender too.
You can experiment with flavoring the poaching liquid (I poach
chicken often in wine,
broth, or citrus juice,
for example), but this simple recipe calls just
for water and wine vinegar.
For the
broth, I used Better than Bouillon reduced sodium
chicken base and added hot
water later.
For children who are turned off by the bland taste of
water, warm
chicken or vegetable
broth are good alternatives.
I added turkey sausage, an extra carrot and celery, a pinch of red pepper flakes
for some heat, I also used
chicken broth instead of
water.