Tag Archives: broth

thai chicken and vegetables

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4T vegetable oil

4 chicken breasts, cut bite-sized

1c shredded carrots

1 thinly sliced large onion

3 minced garlic cloves

3in piece fresh ginger, peeled and grated

1 jalapeño, seeded and chopped

1 thinly sliced red bell pepper

3/4c chicken stock

13oz light coconut milk

10oz thawed frozen peas

20 basil leaves

1/4c chopped cilantro leaves

1 lime, zested and juiced

rice

Heat a large skillet over med-high with 2T of oil.  Add chicken and season with salt and pepper.  Brown for about 5 minutes.  Remove chicken onto a plate.  Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper.  Cook, stirring often, 2 to 3 minutes.  Add stock and coconut milk, heat to high, simmer about 5 minutes.  Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly.  Add the peas, basil, cilantro, and lime zest and juice.  Cook 1 minute more.  Serve over rice.

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quinoa and black beans

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Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 4 cups black beans (or 2 cans)
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

italian sausage, butternut squash and wild rice soup

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I made this up from a similar recipe on foodnetwork.com.  We all loved it, especially knowing the base of the soup was made from homemade stock and and pureed butternut squash.  Yum.
 
  • 2 medium butternut squash – peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 12 cups chicken broth
  • 2 1/2 cups chopped onions
  • 2 cups total of wild rice/ brown rice (wild rice is pricey so just brown works fine too)
  • 1 package ground Italian turkey sausage
  • 2 cups fresh corn kernels
  • 1-2 chopped bell peppers (any color)
  • 1/4 – 1/2 c heavy cream or 1/2 c half n half (optional, and I generally omit)
  • 1 tablespoon chopped fresh parsley

Oven 400F.

Season squash with 1T olive oil and salt. Roast until tender on baking sheet for 45 minutes or until tender.  Remove from oven and puree in blender with 2 c broth.

In a medium saucepan, medium heat, simmer 4 cups broth and 1/2 cup chopped onions. Stir in rice and cook until the rice is fully cooked, 45-55 minutes.

In a large pot, over medium heat, add 1T olive oil. Add sausage and brown 3 minutes. Add the remaining 2 cups of onion, corn and bell pepper. Season with salt and pepper. Saute 3 minutes. Add remaining 6 cups broth and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in rice and continue to cook for 10 minutes. Remove from heat, stir in cream and reason with salt and pepper. Stir in the parsley and serve.