Sentences with phrase «water with vegetable broth»

I added a lot more chili powder (I like spicy things), a lot more garlic, nutritional yeast and replaced water with vegetable broth!

I substituted 1/2 the water with vegetable broth for heartier taste.

I, too, replaced the water with vegetable broth and increased the curry to 3 tbsp.

Not exact matches

1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water

Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

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.

You can also thin out the sauce with a little water / vegetable broth if you want it thinner in consistency.

For the broth, I used 6 cups of water and 2 cubes of Rapunzel organic vegetable bouillon with sea salt and herbs, and salted to taste.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

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

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

I also often times cook the quinoa with a mix of both water and either vegetable broth or chicken broth, and then season the mix with a pinch of each onion powder and garlic powder to give the quinoa some added flavor.

Cover with vegetable broth or water.

It's too bland with water, so I use chicken broth instead (or vegetable broth).

Next time I will cook the quinoa with chicken broth or vegetable broth instead of water.

While the vegetables are roasting, you cook the quinoa on the stovetop with water or vegetable broth, if you want even more flavor.

In a saucepan, combine the quinoa with 2 cups water (or vegetable broth, if desired) and bring to a boil.

I usually start with vegetable broth, but water works too.

Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

You can use this to make your very own vegetable broth by pouring into a large pot and covering with filtered water.

Meanwhile, combine the quinoa with 2 cups water (or vegetable broth, if you prefer) in a saucepan and bring to a slow boil.

He blanches them in boiling water to shake their raw edge, then blends them with sautéed sweet onion, garlic, vegetable broth and fresh mint.

4 teaspoons vegetable broth powder, or replace 4 cups of the water with 4 cups of prepared vegetable broth

In a medium sized pot, add the dry quinoa and millet along with 2 cups of water (or vegetable broth for extra flavor).

For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.

Water doesn't cut it for me when I'm adding liquid to my beans to sauces — I prefer a liquid with more flavor, like broth, stock (yes, there is a difference), wine, or even vegetable juice.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glVegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glvegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil.

For the broth, instead of 10 cups water with bouillon cubes and soy sauce, use two 32 - ounce cartons of a good vegetable broth like Pacific organic (salted, not salt - free), plus two cups of water.

Saute the onion and garlic for the wild rice in a splash of water or vegetable broth before continuing with the recipe as written.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

Simply rinse the red lentils before adding into a pan with some water or vegetable broth.

* If you don't want to use any oil, just add all raw vegetables including the mushrooms to the cooked barley with with water, spices and vegetarian broth and cook until done.

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.

One easy way to do this is to combine the grain in a 1 - to 3 - ratio with water (or vegetable broth, for more flavor) in a deep saucepan.

Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium - low heat until translucent.

I added an extra cup of water and 1/2 cup of vegetable broth for extra broth to eat with rice.

Heat your vegetable broth in a large pot (ideally make your own, otherwise use an organic vegetable stock cube with freshly filtered water).

In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger, and soy sauce and season generously with white pepper.

Prepare the rice as instructed according to the package, using 1 1/2 cups water and substituting the remaining amount of water what you would use with the 1 1/2 cups vegetable or chicken broth.

Place the washed freekeh in the pot with the cauliflower along with the water and vegetable broth.

Organic poultry bones are slowly simmered with fresh vegetables, herbs, vinegar and water, to give you a savory broth that's loaded with rich flavor.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

Babies 9 months and older can have vegetable and chicken broths with a touch of water.

You can also make this gluten - free by choosing a gluten - free vegetable broth or making it with water instead.

Make a savory oatmeal with water or broth, and top with hard - boiled egg, leftover vegetables from last night's dinner and a drizzle of olive oil.

I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and butter, the fat on my meat, bone broth; within the last year have given up vegetable oils except olive; gluten free for 2 years; very little organic cane sugar say less than 2 - 3 T. daily, many days none; wine and cheese of my own making, mostly my own and daily; milk and / or water kefir daily; work at home is my exercise along with stretching; 90 % organix in everything.

To make bone broth, you slow cook animal bones in water, with added spices and vegetables.