Tag Archives: chicken broth

Whipped Cauliflower

21 May

Whipped Cauliflower

So easy, so good and so good for you.

One head of cauliflower

One tablespoon butter

1/4 to 1/2 cup milk or chicken broth

1/2 teaspoon salt

The amount of liquid depends on how big the cauliflower is.

Steam the cauliflower

Drain

Put everything in the food processor and whip till smooth

Taste for extra salt and add extra butter on top

Tastes like mashed potatoes

I fooled my kids for years.

I do serve this with Angies’ peas.

This is a great combination and two vegetables in one meal.

 

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Lemon Orzo Soup

8 Apr

Lemon Orzo Soup

I can’t eat any more heavy food.

This is great and very light.

One 48 ounce can of chicken broth

1/2 teaspoon salt

1/2 pound orzo pasta

One beaten egg

The juice of one large lemon plus maybe another half and make the other half into garnish slices

Bring the broth to a boil

Add the pasta and cook till tender

Beat the egg and gently add spoonfuls of broth to the egg until you have about a cup of broth and egg.

Take the pot off the heat and slowly stir the egg mixture into the broth

This will make the broth cloudy

Add the lemon juice .

Thats it.

Garlic Cauliflower Rice and Pizza

9 Mar

Garlic Cauliflower Pizza

I found this recipe on line and it looked interesting.

I will give you the modified recipe because there was too, too much garlic and too much broth but I did salvage it and turned it into a great vegetable dish and delicious pizza.

One large head of cauliflower

4 cups of chicken or vegetable broth

1/2 teaspoon salt

2 cups cooked rice

8 ounces of mozzarella, provolone and cheddar mixture

Two tablespoons butter

Three cloves of minced garlic

One medium diced onion

Steam the cauliflower in the broth till it is soft about 15 minutes

Add the salt

Drain the cauliflower and blend till smooth

Use the broth to smooth it out.

Add the salt

Melt the butter and cook the onion and garlic till soft

Add to the cauliflower and add the rice.

Mix everything together including the cheese and mix till well incorporated.

This can be served as is and it is delicious but I used  the leftovers as a base on pizza .OMG it is good.

One pound of pizza dough

Crisco for the bottom of the pan

Cauliflower rice mixture

Leftover broccoli rabe about 1 1/2 cups

Leftover eggplant about one cup

Provolone and muenster cheese for the top

Spread the dough out onto a greased pizza pan

Add a 1/4 inch layer of the cauliflower or more on the pizza dough

Add the leftover broccoli rabe on one side of the pizza and the eggplant on the other side

Top with the cheese

Bake in a preheated 475 degree oven on the bottom shelf for 15 minutes or until the bottom crust is brown.

This is such a great way to use up any kind of leftovers especially vegetables but it also would be good with leftover sausage or chicken.

 

 

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Lemon Chicken

4 Feb

Lemon Chicken

Everyone has their own chicken lemon recipe.

I have many but I like this one today. Maybe tomorrow I will like one of the other recipes.

I’m just wild and crazy.

This is a big recipe for my big family and the leftovers are the best.

5 pounds of thin sliced boneless chicken breasts

1 1/2 cup flour

One teaspoon salt

1/2 teaspoon black pepper

One teaspoon garlic powder

Olive oil

8 cloves of minced garlic

The zest of three lemons

Juice of five lemons

1 1/2 cups of good white wine

2 sticks  of butter

48 ounces chicken broth

Salt and pepper to taste

5 tablespoons  of capers with their juice

Slices or wedges of one lemon

Mix the flour, salt, pepper and garlic powder

Heat a nonstick skillet with 5 tablespoons of olive oil

Lightly flour the chicken, shaking all the excess flour off the chicken.

Lightly brown on both sides

Place in a dish and set aside

Melt the butter in a large oven proof pan with a good lid.

Add  the  lemon zest

Cook for two minutes

Add the wine and let cook till it is halfway evaporated

Add the chicken stock and capers and bring to a boil

Add the lemon juice and lemon slices.

Take off the heat.

Add all the cooked chicken and make sure it is all submerged in the sauce.

Cover the pan and place in a 350 degree oven for one hour.

Boil the pasta and drain

Brown the minced garlic in 1/3 cup olive oil

Pour this over the pasta and place in a large deep platter

Place some of the chicken sauce on the pasta and toss

Add the chicken on top

This will disappear

Spicy Tortilla Soup

26 Jan

Tortilla Soup Tortilla Soup

This is a delicious soup for a cold night or a summer BBQ.

3 tablespoons oil

One large chopped onion

2 cloves chopped garlic

One diced red pepper

One diced hot pepper.

I usually use a jalapeno and take the seeds out.

One teaspoon  ground cumin

48 ounces of chicken broth

Two 14.5 ounce can of Rotelle or any other diced tomatoes with chili.

1/2 jar of salsa about 8 to 10 ounces.

One cup of corn

1/2 cup chopped cilantro

One can of rinsed and drained black beans

2 cups or more of pulled pork or leftover diced chicken

Tortilla chips crushed

Shredded Monterrey Jack or any other cheese you like

Sour cream

cilantro

Limes

Avocado

Heat the oil

Add the onions and garlic and cook till soft

Add the peppers and season with salt and pepper

Add the cumin and cook just for a couple of minutes. You can actually smell it cook.

Then add your broth, tomatoes, black beans and corn and about 1/4 cup of the cilantro.

Let this cook for five minutes then add your pork or chicken.

Cook for another ten to fifteen minutes.

Spoon the soup into big bowl and add the crushed chips, cheese, sour cream, cilantro, diced avocado and lime wedges.

I usually serve this with cheese quesedilla, grilled cheese or potato pancakes

 

 

 

 

 

Garlic Soup

25 Nov

Garlic Soup

This is such a poor mans dish.

My Mom used to  also make this with onions.

I still love the garlic.

2 tablespoons olive oil

8 to 10 cloves crushed garlic

About 8 slices of cubed old bread. You can use whatever kind you like but not a sweet bread.

1/2  teaspoon salt

!/4 teaspoon black pepper

One teaspoon paprika

1/2 cup  dry white wine

One box of chicken or beef  broth about 32 ounces

2 beaten eggs

Heat the garlic and oil till slightly brown

Add the bread, salt, pepper and paprika.

Toast the bread in the oil and spices.

Add the wine and cook for about three minutes

Add the broth and bring to a good simmer.

Add the eggs in a stream while you are whisking the broth.

Adjust your seasoning.

My friend used hot paprika and it was really good.

I ate this with a delicious turkey sandwich.