The Difference Between Stock & Broth

collage of broths and stocks - The Difference Between Stock and Broth Do you know the difference between broth and stock?

Though they are both a liquid, there are differences. And these difference are in how they are prepared.

Broth starts with meat or vegetables and including seasonings like onion, carrots, celery, herbs, salt and pepper.

Broth is cooked in less than two hours.

Broth Is best used to make soups and is flavorful swap for water when marking rice or other grains.

Stock is made with animal bones that contain some meat left on them. It is cooked for a longer period of time, between two and six hours.

Stock is also used to make soups as well as hearty stews. And when making a sauce or gravy, stock is the better choice over broth.

Bone broth is thicker and more gelatinous than stock and will congeal when refrigerated.

What Is Needed to Make a Stock

vegetable and - or meat stock

To make a stock you will need animal bones, vegetables, herbs and lots of cold water.

For a basic chicken stock, you will need the leftover bones with just a bit of meat and the skin from one large chicken, or the equivalent of various chicken pieces.

You will also need 1 large carrot, 1 large onion and 1 large stock of celery, all cut into large pieces.

Season with salt and about 10 peppercorns. You can also add herb mixes like Herbs de Providence or a Savoury Spice mix.

Add all of the ingredients to a large stockpot along with cold water.

Cover the pot with a lid and bring to a boil, then immediately lower the heat to low and simmer for 2 1/2 hours.

Strain the stock with a fine mesh sieve and discard any solids.

When finished cooking, remove from heat source and cool to room temperature. Refrigerate for up to 3 days or freeze for up to 6 months.

What Is Needed to Make a Broth

hearty broth

To make a broth you will need either turkey, chicken or beef bones.

If you opt to use beef bones, roast the bones beforehand at 425 degrees Fahrenheit for about 30 minutes to enhance the flavor of the broth.

You well also need:

3 tablespoons apple cider vinegar

chopped up carrots, celery, onions and garlic

1 teaspoon sea salt

1 teaspoon whole peppercorns

2 bay leaves

1 teaspoon oregano

3 sprigs fresh thyme and parsley, optional

cold water, to cover

Place bones into a large stockpot or slow cooker and cover with water.

Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.

You can also add in sea salt, peppercorns, vegetables, like onions, garlic, carrots and celery and including herbs like parsley and thyme.

Fill stockpot with filtered water to cover. Leave room for water to boil.

Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.

Cook slow and at low heat.

Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours.

A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.

Let stock cool to room temperature, cover and chill.

When to Use Your Stock Or Broth

broth with vegetables and pasta Stock is commonly used to make but not limited to, soups, sauce and gravy.

White stock or clear stock is used to make white sauces and clear soups, while brown stock is used in brown sauces, red meat stews, and braised dishes.

Stock can also be used to prepare rice dishes and risottos.


Try This Deliciously Yummy Rice Dish – Fried Rice Pilaf with Peas Carrots & Almonds


Bone broth is typically saltier and much more flavorful than stock because it’s designed to be sipped straight out of a cup all on its own.

Broth is used as a bases for curries, casseroles and stews.


You’ll Love Making Goan Coconut Chicken Curry with Spiraled Sweet Potato


Broth is used to make gravy by thickening with cornstarch or arrowroot.

It can also be used to make rice, pilafs, pasta, quinoa and risotto dishes.


Try This Deliciously Yummy Bacon and Spring Pea Risotto


Cooking Tip For Both Stock and Broth

Baste chicken, beef, or pork while it’s roasting in the oven with broths or stocks to add flavor while helping to keep the meat moist.

What Others Are Reading:

Pork – That’s What’s For Breakfast Lunch And Dinner

Pork - That's What's For Breakfast Lunch And DinnerThe Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Tudor Place

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Smokehouse at Tuder Place

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

  1. Smoked Bacon Golden Beets and Kale Hash
  2. Orange Ginger Pork Meatball Soup
  3. Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale HashSmoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate.  Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

What Others Are Reading:

Stuffed Sweet Potato With Chipotle Black Bean & Corn Salad

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Did you know a chipotle is a smoke-dried jalapeño?

The word chipotle comes from the Nahuatl word chilpoctli which means smoked chili.  The people’s who lived in Mexico before the Aztec civilization are thought to have invented it.

The jalapeño chili is used in Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes from New Mexico.

Read our article and learn more on the differences in Mexican and Tex-Mex food: Mexican vs. Tex-Mex: What is the Difference?

Jalapeños come in different varieties, sizes and heat or spiciness.

The chili loses a little of its heat through the smoking process, and many enjoy both its spiciness and the natural wood smoke taste that accompanies it.

The chipotle now enjoys a broad range of uses throughout the USA and Canada.

This recipe is a southwestern USA inspired delight.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

fresh ingredients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

4 small sweet potato, baked

1 (15 oz) can black beans, rinsed and drained

1 cup corn

3 green onions, thinly sliced

1/2 cup cilantro, chopped

liquid ingrdients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Vinaigrette:

2 limes, zested and juiced

juicing limes for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad1 tablespoon coconut oil

2 teaspoons raw honey

2 teaspoons adobe sauce (from a can of chipotles in adobo)

1/2 teaspoon Himalayan salt

1/2 teaspoon fresh pepper, optional

vegetable mix for Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladIn a large glass bowl, add the black beans, corn, onions, and cilantro. Stir to combine.

In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper.

Pour over the black bean mixture and toss to combine.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad -close upSlice an opening down the center of  the baked sweet potatoes. Spoon vegetable mixture to stuff the potatoes.

Plate and serve.

These stuffed sweet potatoes can be served as a stand alone dish or served as a side dish.

Enjoy this recipe in soup form – Southwestern Black Bean and Sweet Potato Soup

What Others Are Reading:

Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is quick to prepare, very flavorful, and fills the tummy! It’s served with warm toasted yellow corn tortillas. Mexican Tortilla Soup is spicy and will warm you on a cold winter day or any time of the year.

This is a basic chicken soup dish, but taken to the next level here at Splendid Recipes and More. Just go light on the jalapenos, making sure to remove the seeds and ribs, and mince them very fine.

Jalapeño peppers have capsaicin, which is a great compound for making a healthy body.  Of the many health benefits the peppers provide, we thought you would enjoy this one: Studies have shown that jalapeños can provide pain relief for migraine headaches. The compound found in the peppers, capsaicin which is what makes the peppers hot, is known to inhibit a key neuropeptide, Substance P, which is the key brain pain transmitter.

Just mince the pepper with the ribs, excluding the seeds and eat down. Your palate will catch fire, so have a swig of milk to put it out.

Other benefits of the peppers include congestion relief, cardiovascular benefits, weight-loss, cancer prevention, and acts as an anti-inflammatory.

Here is what you will need:

Ingredients for - Chicken Tortilla Soup

2 medium yellow onions, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 jalapeños, seeded and de-vained (ribs removed for less heat), and minced

1 28-ounce can whole, peeled tomatoes, cut into chunks

3 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon Himalayan salt

1 teaspoon ground cumin

2-3 tablespoons avocado oil

8 yellow corn tortilla, cut into strips 1/8 inch wide

1 1/2 cups shredded, cooked chicken breast ( you can also use breast meat of a rotisserie cooked chicken).

First prepare the tortilla strips. Preheat the oven to 400 degrees.  Toss the strips in a large bowl with oil, salt and pepper to taste. Grease a rimmed baking sheet with unsalted butter, or use a line of parchment paper, and spread the strips of yellow corn tortillas on the sheet.

Place the baking sheet in the oven and bake until browned and crisp, about 10 minutes. Shake the pan once after 5 minutes. Remove from oven and set aside.

saute the onions for - Chicken Tortilla SoupIn a large saucepan, saute the onions in oil over medium-high heat until translucent, about 5 minutes. Add the garlic and saute until you can smell the aroma of garlic, about 2 minutes.

add tomato, broth, and chillies - Chicken Tortilla SoupNext add the peppers, tomatoes, tomato paste, chicken broth, salt, and cumin. Add some black pepper to taste if you wish.

Simmer over medium heat, stirring occasionally, until thickened, about 15 minutes.

Chicken Tortilla Soup (2)Serve by ladling the soup into bowls, and topping a half of cup of the shredded cooked chicken and a handful of tortilla strips. Serve and enjoy!!

 

What Others Are Reading About:

Creamy Pumpkin Soup With Brown Sugar Cinnamon Croutons

Creamy Pumpkin Soup with Brown Sugar Cinnamon Cruotons

This easy creamy pumpkin soup makes for a hearty delicious dinner party starter or a light brunch, lunch or dinner.

Pumpkin soup is a boosting nutritious comfort food with a deliciously yummy silky texture.

The crisp, cinnamon brown sugar croutons complement the smooth, savory soup.


Increase Your Culinary Knowledge With The The ABC’s Of Soup Making


Brown Sugar Cinnamon Croutons

Brown Sugar Cinnamon CruotonsBrown Sugar Croutons

4 slices of 100% whole wheat bread (white bread is ok if you prefer)

1/4 teaspoon cinnamon

1 tablespoon brown sugar

3 tablespoons butter, room temperature

Heat oven to 400 degrees.

In a small bowl mix together cinnamon, brown sugar, and butter.

Spread cinnamon mixture evenly over slices of bread, one side only.

Place bread slices (cinnamon spread side up) on a baking sheet, and place into heated oven for 8 to 10 minutes.

Remove from the oven, cut crust off and cut slices into crouton size pieces and set aside.

Now prepare the soup.


Your Soups To Salty – Learn How To Fix An Over-Salted Soup


Creamy Pumpkin Soup with Brown Sugar Croutons

1 cup chopped onion

2 tablespoons butter, melted

2 (14.5 ounce) cans chicken broth

1 (15 ounce) can pumpkin puree

1 teaspoon Himalayan salt 

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger (or 1 tablespoon minced fresh ginger)

1/8 teaspoon ground black pepper

1 cup heavy whipping cream

steps to preparing Creramy Pumpkin SoupSauté onion with 1 tablespoon of butter in a medium saucepan over medium heat until tender.

Next add 1 can chicken broth, and stir in well. Bring the broth to a boil, and  cover, reduce heat, and simmer about 15 minutes. 

Transfer broth mixture into a blender or processor, and process until smooth.

Return to sauce pan over heat.

Next add remaining can of broth, along with the pumpkin, salt, cinnamon, ginger, and ground pepper. Stir until well combined.

Bring to a boil, and cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Next stir in heavy cream and heat through. Do not boil.

Creamy Pumpkin Soup topped with Brown Sugar Cinnamon Cruotons or a bowl soup with olive breadLadle soup into individual soup bowls. Top each serving with Brown Sugar Cinnamon Croutons, or have with a slice of bread.

Great bread to accompany this soup can include real sourdough or olive bread.


More Deliciously Yummy Soup Ideas


More Deliciously Yummy Recipes

Coconut and Butternut Squash Soup

Coconut-and-Butternut-Squash-SoupButternut squash is a summer and winter squash, and has an orange flesh that is sweet and  tastes a little like sweet potatoes. Like all squash, butternut squash is a warm weather crop and needs a long, hot summer.

There are several varieties of butternut squash. The first ones to harvest are the Early Butternut, Ponca and Supreme. The Ultra bears fruit with the most weight, between 6 and 10 pounds. The Zenith variety has attractive fruit and high yields.

There are several different ways to make soup with butternut squash, including the variety of spices and herbs used. Such as garlic, parsley, sage, cinnamon, nutmeg, thyme, chives, including kale leaves, leeks, and jalapeno chilies.

Storing Butternut Squash

Butternut squash can store for longer periods of time than their summer squash counter parts. Why? Because their skin is hard and thick. After purchasing it, you can store it at least a month in a dry, cool place. If the squash has been cut into pieces, place into a glass or food grade ceramic bowl, place lid and refrigerate up to 5 days.

The Benefits of Butternut Squash

One cup of mashed squash contains 80 calories, 2 grams of protein, 1 gram of fat, 18 grams of carbohydrates, with the B-complex group of vitamins folate, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It also contains vitamins A and C and the minerals iron, zinc, copper, calcium, potassium, and phosphorus.

There is a correlation between eating foods high in the carotenoid beta-cryptoxanthin like butternut squash, and a reduced rick of lung cancer.

Folate can protect against birth defects, and also helps to prevent a heart attack by working against elements that break down blood vessel structures in the body. Folate intake has shown to reduce the risk of colon cancer.

Options To Prepare Butternut Squash

There are several ways to prepare butternut squash. Our favorite ways to prepare it, and still contain the highest nutritional value are:

  1. Stir-Fry: tender when pierced
  2. Bake: 400 degrees, uncovered 30 – 40 minutes
  3. Steam: Cube and steam for 6 – 8 minutes
  4. Roast: 400 degrees for 30 – 45 minutes

We advise against boiling the squash or microwaving it. With both methods, you will lose its nutritional value.

Now for our featured recipe: Coconut and Butternut Squash Soup, and here is what you will need.

Ingredients for Coconut and Butternut Sqaush  soup

3 tbsp. olive oil

1/2 small onion, diced

1 garlic clove, minced

4 cups chicken broth, divided

1-15 oz. can unsweetened coconut milk

1 stalk celery, diced

1-15 oz. can pumpkin puree

½ butternut squash (about 2 ½ cups) peeled, discard seeds and sliced up

1 tsp. Fresh ginger, finely chopped

1 tsp. salt (optional)

roasting butternut sqaush while baking biscutsBake butternut squash, 30 minutes or until tender. Let cool.

pureeing butternut squash with chicken brothIn a food processor place 1 cup chicken broth and the baked butternut squash. Puree until creamy, and set aside.

sauteing onions and garlic in olive oilPlace a medium stock pot over medium heat, and add 2 cups of chicken stock. Do not bring to a boil, just allow to heat. In a large skillet over medium heat, when pan is heated add 3 tbsp. olive oil, and add chopped onions, minced garlic,  and sauté, but do not brown or carmelize. Just allow to cook and the two sock up or retain olive oil flavor.

adding diced celery to soupPour sauted onion mix with olive oil into stock pot that contains the warmed chicken broth. Take the last cup of chicken broth, and with one hand pour into frying pan while holding it by the handle with other hand, and swirl frying pan gently, and add to stock pot. Next add coconut milk to broth and stir until incorporated. Then add the diced celery to broth and stir.

spooning in butternut sqaush to soupSpoon in pumpkin and butternut squashes, mix till well incorporated. Next add ginger and stir in. If desired, add salt. Allow to simmer on low for about 15 to 20 minutes.

Coconut-and-Butternut-Squash-SoupServed garnish with a dollop of sour cream, chives and shredded coconut.

What Others are Saying About Butternut Squash:

Shrimp and Snap Pea Stir-Fry

Shrimp and Snap Pea Str-Fry

Prepare a meal in a snap with this super fresh stir-fry. Stir-frying is one of the fastest ways to prepare dinner. Small cuts of food or bite sized foods cook up in no time when tossed into a hot pan.

We even went a step further with this stir-fry, we topped it with lemon zest and shavings of fresh ginger root. Ginger is great for digestion, reduces pain and inflammation, and wards off some cancers.

If you are increasing your omega-3 in your diet, shrimp is a great choice with .29 grams per a 3 ounce serving.

Our featured recipe is – Shrimp and Snap Pea Stir-Fry – and here is what you will need.

2-4 tablespoons extra virgin olive oil

2 cups sugar snap peas, trimmed

1 can of sliced water chestnuts, drain

12-16 ounces large shrimp, cooked

1/4 cup garlic and green onion teriyaki sauce (your favorite brand; we use Kikkoman)

2 cups cooked wild rice and red barely

1 cup organic chicken broth

cooking rise

Pour 1 cup of water and 1 cup of organic chicken broth into a medium sauce pan, add rice and bring to a boil on high heat.

Once boiling lower heat to low to simmer for 45 minutes. What we do so the rise will not be soggy after cooking it, is place a dry clean towel over mouth of pot and place the lid over the towel. As the water evaporates and rises to the lid water forms again only to fall back over the cooking rice.

With the towel in place, it will hold the vapor not allowing it to fall back over the rice. The rice is always 100% guaranteed  to be fluffy.

When rice is done remove towel, fluff with a fork and set aside.

washing snap peas

 

Meantime, wash and trim the Snap Peas and set aside. Next, open the can of water chestnuts, drain off  liquid and set aside.

preparing and stir-frying Shrimp and Snap Pea Stir-Fry

Next place a large frying pan or a wok if you have one over high heat, add 2 tablespoons of olive oil. When heated add 1/8 cup of the stir fry sauce. Place peas and chestnuts into pan and stir-fry until snap peas turn a bright green in color. Place into a medium bowel and set aside.

Using the same pan, add the shrimp and remaining 1/8 cup of stir-fry sauce. Stir-fry until shrimp is more oblique in color than orange. Add back the vegetables to shrimp and stir-fry 1 minute more. Remove from heat.

close up of Shrimp and Snap Pea Str-Fry

Spoon some rice on to a dinner plate, spoon some shrimp stir-fry over rice and serve. As we stated before hand, we topped the stir-fry with lemon zest and shavings of fresh ginger root. Enjoy the wonderful flavors of this splendid stir-fry.

 

What Others are Saying About Stir-Fry:

Enhanced by Zemanta

Oriental Chicken Wraps

Oriental Chicken Wraps

Do you want a slow, steady energy supply?  Would you like to prevent chronic disease? Eating the recommended three servings per day of this food has been shown to reduce heart disease by 28 percent, stroke by 36 percent and type II diabetes by 30 percent.

Substituting this food 3 times a day for its processed counterpart will help you manage hunger, eat less and ultimately maintain your weight.

You eat to derive energy from protein and carbohydrates you eat, right? You need to eat this food with its fiber intact as it has Manganese, and it plays a key role in the synthesis of fatty acids to receive that energy you’re looking for when you eat.

What is it, you ask with enthusiasm? It’s 100% whole wheat, and brown rice, and here is a recipe from Splendid Recipes and More that will provide you with 1 of those 3 servings per day, plus your Manganese for energy: Oriental Chicken Wraps.

Here is what you will need.

ingredients-for-Oriental-Chicken-Wraps

 

8 (7-8 inches) whole wheat tortillas

1 cup frozen string green beans

1 cup frozen mix peas and carrots

1 cup brown rice, cooked

1 lg. chicken breast, cooked and cut into small chunks

2 green onions, diced

2 cups chicken broth, no salt added

1/2 cup peanut sauce

diced-cut-chicken-breast-and-diced-green-onions-and-heating-tortillas

Dice two green onions and chop chicken breast into 1 inch pieces and set aside.  Heat oven to 300 degrees. Wrap tortillas in foil and warm for 10 minutes. Shown here in the image, we are using our counter top Nuwave oven. Cook rice according to package instructions with 1 cup of chicken broth and 1 cup water.

 

with-slotted-spoon-spoon-chicken-and-vegetables-to-large-bowl

In a small sauce pan bring 1 cup chicken broth to boiling. Add frozen vegetables and turn heat to low. Simmer 2 to 3 minutes. Just allowing vegetables to thaw out and warm up. Turn off heat and set aside. Next add chopped chicken breast to a large frying pan over medium heat. Cook chicken until no longer pink and cooked through.

Spoon the warmed vegetables to a medium boil along with the cooked chicken pieces.

 

adding-diced-green-onions

Next add cooked chicken, rice and vegetables to a large bowl.  Add green onions, and mix till well incorporated.

spread-peanut-sauce-on-warm-tortilla

Next, spread peanut sauce on one side of warm tortilla. Fold in half, roll up into a cone shape and fill with chicken mixture.

serving-a-plate-of-Oriental-Chicken-Wraps

 

Plate and serve. Serve with additional peanut sauce, if desired.

 

What Others are Saying About Chicken and Brown Rice, and Tortillas:

Enhanced by Zemanta

Pasta Fagioli

Pasta Fagioli with Crusty Italian Bread

Do you know the old folk lore of Stone Soup? Will here is how it goes:

Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup”, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all (credit: Stone Soup).

I am not a traveler, but I do have a cooking pot that does not have a stone in it. Please enjoy my version of Pasta Fagioli.

Here is what you will need:

ingredients for Pasta Fagioli

3 tablespoons extra virgin olive oil

3 ribs celery, chopped

1 small onion, chopped

3 – 4 medium-sized garlic cloves, finely minced

4 cups chicken stock, preferably homemade, divided

1 teaspoon dried oregano

1 teaspoon dried basil (1 tablespoon fresh)

3 sprigs fresh rosemary, finely chopped (or 1 teaspoon dried)

Pinch crushed red pepper flakes (optional)

3 medium tomatoes, finely chopped seeds and pulp removed

2 medium tomatoes, seeds and pulp removed, pureed

¾ cups uncooked Ditalini or elbow pasta

1 can cannellini beans with liquid

Salt and pepper, to taste

sauting vegetables for Pasta Fagioli

In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions and sauté until tender, but not mushy. Add garlic and cook for 30 seconds to one minute. Do not brown.

adding chicken broth to pot

Add 2½ cups of chicken broth to pot. Season with oregano, basil, rosemary and crushed red pepper flakes, if desired. Sprinkle with salt and pepper.

Add chopped and pureed tomatoes to pot. Simmer on low for 20 – 25 minutes. Add uncooked pasta and cook until tender. Approximately 10 minutes.

Pasta Fagioli

Add beans and reserved liquids to pot and heat through. Ladle into bowls and top with a dollop of fresh pesto, if desired. Serve with freshly grated Parmesan cheese  and crusty Italian bread.

 

What Others are Saying About Pasta Fagioli:

Enhanced by Zemanta

Green Hamburgers

Green HamburgersHere’s a great way to get your finicky eaters to eat their greens, with Green Hamburgers. One hamburger has one serving of leafy greens. As a side note, this is a great nutritional meal for those who suffer with Schizophrenia.

Now for our featured recipe: Green Hamburgers, and here is what you will need.

ingredients for Green Hamburgers

23 fresh spinach leaves

1 pkg. (about 12 oz.) basil, fresh or live basil with roots

¼ cup cilantro

1 lb. ground hamburger (15% Fat)

4 tbsp. prepared bread crumbs

 

wahs and trim greens

Cut the root ball from fresh basil and trim stems along with the spinach and cilantro. Wash the greens.

processing greens for Green HamburgersPlace all greens into a food processor with 1/8 to 1/4 cup of water, if necessary. Process greens until finely chopped and looks like a wet paste. Set aside.

cutting equal parts of hamburger meat

Divide hamburger into 4 equal parts, about 1/4 pound per each burger.

prepared Green HamurgersIndividually prepare each 1/4 pound of meat in a small bowl. Add meat with 2 tablespoons of processed greens, and one tablespoon of bread crumbs. Mix with hands and form a patty.cooking Green HamburgersBBQ, broil  of pan fry your Green Hamburgers. We used our Nu-wave oven to cook the hamburgers, about 6 minutes each side flipping 2 to 3 times. Meat must be 160 degrees internal temperature to be done.Green Hamburger sliced in halfIt is not necessary to slice burger in half. We did so to show you how the hamburger looks once cooked.preparing the hamburger with tomato and spring lettuce mixPrepare your Green Hamburger the way you like it. I personally like to use whole wheat bread slices with mayonnaise ,tomato, and a spring lettuce mix.close up of prepared Green Hamburgers

Enjoy!!

 

What Others Are Reading:

Enhanced by Zemanta