Here are some easy cooking tips for quick, flavorful cooking with broth. Low in fat and calories yet still high in flavor.
Here are some easy cooking tips using broth for delicious flavor and moistness.
Herb Grilled Vegetables
Mix one-half cup broth with one-half teaspoon dried thyme leaves and one-eighth teaspoon black pepper. Brush this broth mixture onto your favorite vegetables like red onion, green or red pepper, zucchini or yellow squash and mushrooms. Grill or broil vegetables until they are tender. A delicious addition to any meal!
Light and Easy Pesto Sauce
In a blender or food processor, blend until smooth one-half cup chicken broth, 1-cup fresh basil leaves, two cloves of garlic and one-quarter cup cheese. Toss with pasta or use as a sauce for chicken and broth.
Savory and Moist Meat Loaf
Add moisture and flavor to your meat loaf by adding beef with onion broth to the recipe.
Make your hamburger patties plumper and juicier by adding one-quarter cup broth and one-quarter cup seasoned dry bread crumbs for every pound of ground beef. Also delicious with ground turkey.
Easy Pasta Salad
With a fork or wire whisk, mix together one can chicken broth, one-half cup mayonnaise, one-half cup grated Parmesan cheese and 1-teaspoon dill weed. Toss with your favorite pasta, vegetables and chicken and refrigerate at least three hours, stirring occasionally. (See also: Healthy Pasta Salad Recipes).
Italian Salad Dressing
Cut half the fat by using a package of dry Italian salad dressing mix and substituting seasoned chicken broth with Italian herbs for half of the oil. Chill until thickened.
Use an all-purpose baking mix and substitute seasoned chicken broth with roasted garlic for milk or water to make savory, flavorful biscuits.
Garlic Broccoli Pasta Sauce
Stir-fry fresh broccoli flowerets and chopped garlic in a nonstick skillet until tender-crisp. Toss with hot linguine and add enough chicken broth to moisten.
Basil Tomato Salad
Use seasoned chicken broth as a full-flavored basting sauce. Use to baste turkey, chicken, pork or fish during roasting, grilling or broiling.
Simply Seasoned Meatballs
Make moist meatballs by combining 1-1/2 pounds ground beef, one-quarter cup seasoned chicken broth, chopped onion and dry bread crumbs and 2-tablespoons grated Parmesan cheese. Bake meatballs instead of frying.
Easy Garlic Roasted Potatoes
Arrange thinly sliced potatoes in a baking dish. Pour seasoned chicken broth with roasted garlic over potatoes and bake until potatoes are tender.
Easy White Pizza
For an herb-seasoned or roasted garlic white pizza, brush prepared pizza shell lightly with your favorite broth before adding desired vegetable toppings. For extra flavor, marinate vegetables in broth.
Quick Roast Beef Sandwiches
Heat deli roast beef in beef broth with onion and serve on French bread with additional broth for dipping.
Great Turkey Gravy
Pour off the fat from your roasting pan. Stir 3-tablespons flour dissolved in 1-3/4 cup chicken broth into the roasting pan for delicious, greatly reduced-fat gravy.
Deglaze a pan by adding wine, stock or cream to the sediment left in the roasting pan after cooking meats, poultry, and fish. Bring to a boil and stir well. Reduce to a desired thickness and serve.
Use Chicken Broth to Add Flavor
When sauteing your favorite vegetables, low sodium chicken broth and fresh herbs are tasty substitutes for butter or margarine minus the additional calories. Toss your vegetables in the chicken broth mixed with fresh herbs, such as chives, dill, lemon grass, rosemary or thyme, saute and savor the flavor. To add a hint of sweetness to your vegetable dish, try adding a small amount of 100 percent fruit preserves to chicken broth before coating your vegetables.
Fat can be removed from the surface of stocks by adding a few ice cubes. When the fat collects around the ice cubes remove and discard. Or place cubes in a baggie so the sauce doesn't dilute from the melting cubes.
To store cooked stocks for future use, reduce by boiling until it has thickened. Allow it to cool and then pour into ice trays, or baggies placed in small containers and freeze. Lift the baggies out of the molds, seal and store frozen until needed.
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