Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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    Stretch: Thurs at 10:15 am

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Posts Tagged ‘better than bouillon’

Roasted Pumpkin Soup 2.0

Posted by terrepruitt on November 12, 2018

As you may know, if you read my blog, we get an organic box of produce delivered. The service we use allows us to actually pick what comes in the box. It somewhat defeats my whole idea of getting a box delivered, but it is also nice. When I get the e-mail, sometimes I forget to log in and pick what I want in the allotted time so I end up getting what they send. I would not have gotten a sugar pie pumpkin two deliveries in a row, but, my fault, I didn’t stop it. I felt as if we had just had stuffed pumpkin so I didn’t want to do that again so I decided to make pumpkin soup. I looked up my post of Roast Pumpkin Soup and I read what I wrote, so I didn’t want to follow that recipe exactly. And since I was going to just make a few minor tweaks I didn’t think I would be posting about it. Well, my husband and I loved it so much I wanted to make sure I made note of it. I will not be using the other pumpkin soup recipe again. Although, this one is VERY similar, I liked the tweaks I made so this one is much better. It didn’t have any of the bitter that I spoke about with the last recipe.

But, as usual, I didn’t plan on posting about it, so I didn’t think to take a picture the night I made it. We had enough to eat on it for three days. So the pictures are of the leftovers.

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Roasted Pumpkin Soup 2.0

1 sugar pie pumpkin
Milanese Gremolata olive oil
garlic salt
2 large shallots
32 ounces chicken broth (Better Than Bouillon)
8 ounces of dry sherry (and then some, for splashing)
1 teaspoons salt (and then some, for sprinkling)
1/2 heaping teaspoon cardamom
1/2 teaspoon cumin
1/2 heaping teaspoon ginger
1 teaspoon marjoram (and then some, for sprinkling)
sprinkle of pepper
sprinkle of nutmeg
1 pint of heavy cream**

Preheat the oven to 450° F. Wash the pumpkin, then cut so that you can remove all the seeds. Then cut it into pieces. Rub the pumpkin pieces with olive oil and sprinkle both sides of each piece with garlic salt. Then place the pumpkin – skin side up – on a parchment paper lined baking pan. Bake it for 20 minutes. Take the pumpkin out of the oven – here is where you can salt it again if you would like. Turn each piece over and sprinkle with marjoram. Then bake it for about 30 minutes more. This is where you have to decide if it is done or if it needs more time in the oven. Use a fork, poking each piece to see it if is cooked to your liking. I like it to have the roasted flavor so I bake it until there are some browned spots.

While the pumpkin is roasting. Chop the shallots. Heat up some olive oil in your stock pot or soup pan. Then cook the shallots. Once the shallots are cooked, add the broth. Stir the broth and shallots. Then add the sherry. Stir the broth and sherry. While stirring add the salt and all of the spices. Bring it to a low boil.

When the pumpkin is done roasting put it in your super blender (or perhaps you have an immersion blender*) with a splash of sherry and blend it until you have a pumpkin puree. (I used the “soup” setting on my blender.)

When you have the pumpkin puree add it to the liquid in the soup pot. Stir the mixture until the puree and the liquid are incorporated. Then add the cream. Stir until the cream is incorporated into the soup. Bring it a low boil. Then serve.

*with the immersion blender add the pumpkin to the liquid then blend until smooth

**I actually used 1/2 a pint

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This was really good.

I am including the Milanese Gremolata olive oil as an ingredient because we just bought this magical elixir from Napa and I love it and I am using it in everything. I do think that it really helped elevate the flavor of the soup. But, regular olive oil will work, too.

The first two night we had this with some Pugliese bread from the store. It was very good dipped into the soup. The third night I made beer bread adding, a teaspoon of garlic salt, a teaspoon of garlic, and two teaspoons of marjoram. It paired REALLY well with the soup.

My husband is already pestering me to make this again! I better do it at least one more time before the sugar pie pumpkins are all gone!

Well, now I have two pumpkin soup recipes you can make.  Which one will you make?

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Quick Collard Greens And Carrots

Posted by terrepruitt on March 26, 2015

I just looked up collard greens on my blog.  I know I have blogged about them before.  Turns out I blogged about them for the first time in March four years ago.  I had been in the store and just decided to buy some.  I decided to try them.  So back in 2011, I cooked them and I liked them ok.  I said in my post that since they seemed ok I could try making them in other ways.  Well, no, not so much.  I have tried them other ways and I just don’t like them.  My husband loves them.  I cook them planning on eating them, then I suffer though eating a small portion.  Yes, I can eat them because they are good for me, but I don’t think they give me such outstanding nutrition that I should have to “suffer” through them, especially when they are something that my husband enjoys so much.  The past time before tonight that I made them I decide to just make them for him and I would make myself a salad.  So I still eat my veggies, but basically the ones I eat all the time.  Tonight I decided, again, I would make them for him and make myself a salad.  Then it occurred to me, if I am making them just for him to eat, I might as well throw in some carrots.  I don’t like cooked carrots, but he does.  So, I cooked a bunch of collard greens and he said he liked them.  I didn’t cook them for hours with a ham hock.  But what I did was fast and easy and edible . . . to one that likes collard greens!
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Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoCollard Greens and Carrots

3 tablespoons olive oil
1/4 of a large onion, chopped
a bunch of collard greens, chopped
salt
1/4 of a cup of carrots – THICK match stick cuts
a tablespoon of Better Than Bouillon
1/4 cup hot water
1 heaping teaspoon of chopped garlic

In a large pan, heat the oil.  Then put in the chopped onion.  Heat the onion until it is translucent, or, if you are like me until it starts to caramelize a bit . . . . you decide on the flavor you are after.  After the onion is the way you want it, add the chopped collard greens to the pan.  Let them cook for a minute on medium, then sprinkle with a little (just a little) salt.  While the collard greens are cooking add the Better Than Bouillon to the 1/4 cup hot water and mix it up.  Add the carrots to the pan.  After about 10 minutes on medium heat, add the liquid bouillon to the pan, if it is not dissolved push the greens to one side of the pan and add the liquid directly to the pan so the heat help melt the bouillon.  Then mix it all together.  Add the garlic.  Then cook until the collard greens are to your liking.  I don’t cook them until they lose all their bright green color.  But if you like them that way – do that.

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I probably will add more carrots next time, but I basically used what we had.  I had almost forgot we had the collard greens because they came in our produce box.  So I hadn’t planned ahead on how to cook them.  But, as I have said many times before, I am fortunate my husband likes a lot of things so sometimes when I throw stuff together he is ok with it.  It seems like he really likes collard greens so he might just eat them any way I cook ’em.  Not me.

I still have not tried the recipe that Chef Dwight gave us in my comments.  One of these days, Dwight!  Do go to my first post My Experiment with Collard Greens and read the comments for a Southern Recipe for collard greens.

I will just keep cooking them for my hubby!

 

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Brisket In A CrockPot

Posted by terrepruitt on October 29, 2013

I have a friend who buys a grass-fed cow for beef by offering portions to her friends.  So my husband and I purchased a portion.  The meat is really amazing.  If you have read any of my meat posts you know that I prefer to douse my meat in marinades and seasonings.  Well, with this beef I don’t do that normally because the grass-fed flavor of the meat is good.  When I picked up my meat my friend gave me a few choices about some of the cuts.  I know nothing about cuts of meat.  I based my selection on this cut being one or two servings and that cut being three to four.  Of course I chose the value.  Plus a couple of the selections were new-to-me cuts.  So I was excited at the prospect of learning how to cook different cuts of meat.  Well, as I said, I was excited at the prospect.  I haven’t had as much time since I picked up the meat.  I have not spent time learning how to cook both the different cuts AND the way this meat cooks. So I have been cooking the ground beef — A LOT.  I make burgers often.  Used to be I couldn’t get my hubby to want to eat a burger that I handmade, now he LOVES them.  The beef is spectacular!  Anyway . . . I finally have to get to cooking the meat in my freezer so my first attempt — BRISKET.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaOn Facebook I asked my friend what to do and she said, “Brisket: crockpot, red wine, bay leaves, onions. Can add bell pepper, tomato sauce too. Cook. FYI: I say crockpot because I’m guessing you have one. I don’t use them, so I couldn’t fathom how much time. Brisket is one of my faves. Remember what I said: look up how to cook grass fed. Because this cow was so lean, look up veal. Not the same product, but the cooking is the same.”

I am really not a fan of brisket, unless my friend cooks it.  I had one she made once and I was so amazed.  But as she said, she doesn’t use a crock pot, but I did.

I don’t like cooked bell pepper that much so I nixed that idea and I am also not a fan of tomato sauce so I decided against that.  What I did was I looked up crockpot brisket and found a bunch of recipes.  I looked at the ingredients I liked from each one and decided I would put them together and see what I get.

Here is what I used.  I actually thought to write it down BEFORE I prepared it.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaCrockpot Brisket

About 3 pounds of brisket
-4 or 5 cloves of garlic, minced
-1/2 cup brown sugar
-1 tsp salt
-1/8 tsp pepper   (1/4 tsp)
-1/2 tsp dry (powdered) mustard   (3/4 tsp)
-1/2 tsp cumin    (3/4 tsp)
-1/2 tsp thyme
-1 tbsp of Worcestershire sauce  (1 1/2 tbsp)

-3/4 of an onion, chopped
-1 tbsp of sherry
-1 bottle of beer
-1 cup water
-1 tsp Better than Bouillon

Mix all the dry ingredients including the Worcestershire sauce together in a bowl, then rub it on the meat.  Cover all of the meat.  Put some of the onions on the bottom of the pot.  Place the meat in the pot on top of the onions.  Put the rest of the onions on top of the meat.  Then pour in the sherry, beer, and broth (I had mixed the water with the Better than Bouillon).

Sprinkle more cumin on top.

Set it on low and cook it for 5 hours.  (I will cook it for less next time.)

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaWhen I looked up brisket I saw times from 6 to 9 hours.  So I had been planning on cooking it for 5 hours.  But then I looked up veal and it said 7 to 9 hours.  So I set one timer for 7 hours and another for 5.  At 5 hours I checked on it and it seemed done so I turned off the crockpot.  I will cook if for less next time because, as you know, it keeps cooking even after you turn off the heat.  I will also remove the crock pot from the heat next time.

The meat actually came out moist and fine.  But I would like it a little less cooked.

My husband loves meat, especially beef, so he loved it.  He kept making yummy noises.  And I actually observed him eat the meat except for one piece. Then he eat everything else then the last piece of his meat.  He saved it for last.  He wanted to savor the last bits.  As I have said before, I am blessed because he likes pretty much anything, but he loved this.

The amounts in parenthesis are the amounts that I am going to use next time.  I want a little more flavor.  But I am happy with my first cooking of brisket.  And now you know what?  Yup, my favorite . . . . leftovers!

Are you a brisket fan?  Do you have a brisket recipe?  How do you cook brisket?

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Chinese Dumpling Soup – Super Easy Soup

Posted by terrepruitt on November 12, 2011

I have been slowly learning a new Nia routine.  I worked on it this morning then right before dinner I decided to do a few of the katas that I are challenging me.  I knew that dinner would be easy because it is FINALLY soup weather in San Jose, California and I made Chinese Dumpling Soup last night and I was just going to add a little more broth.  Well, I ended up adding a little more than that.  After I first had this soup, which I first mentioned in my Ginger post, I wanted it again.  I made it once and I wanted to post about it then because it is so good.  But normally I only like to post recipes when I made adjustments so it can be more like my own and not like I am just copying someone else’s recipe, but I really haven’t made any adjustments to this soup.  It is so good.  This time I did add some mushrooms.  Ya know, have you ever had that soup at a Chinese food restaurant with paper-thin mushrooms in it?  That is what I was thinking of so I sliced some mushrooms and put them in the original cooking and them more tonight when I added more broth and more spinach.  This soup has so many flavors going on it is really a wonderful thing.  I am going to make it and eat it without the dumplings (pot stickers).  My hubby doesn’t want me to omit the pot stickers, but it is such good soup he will forgive me.  I know he will.

Chinese Dumpling Soup

Ingredients
8 cups water
8 teaspoons Better Than Bouillon low sodium chicken bouillon
2 inch piece fresh ginger, peeled and chopped
1 tablespoon soy sauce
1/4 cup rice vinegar (although you can use sherry, which I am sure I will have to do one day)
1 tablespoon balsamic vinegar
2 teaspoons sesame oil
1 teaspoon sugar
sprinkle of salt
about 1 cup Julienne baby carrots
24 frozen Chinese dumplings
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach

Directions

Heat the eight cups water, stir in the 8 teaspoons of bouillon.  Add the ginger, soy, wine, vinegar, sesame oil, and sugar.  Bring to a boil. Lower the heat and let simmer for about 10 minutes.

Add the dumplings and cook for about 5 minutes.  You might want to adjust the heat up a bit since the frozen dumplings will bring the temperature of the liquid way down.

Add the carrots (I like them crunchy).  Turn the heat down a bit and cook for about two minutes.

Then add the spinach, sprinkle the salt in, and add the scallions.  Let the spinach wilt, about a minute.

Get your taste buds ready for some super yumminess and serve.

dance exercise, Nia teacher, Easy Soup, Nia San Jose, Nia workout, Nia classes, Nia classes in the Bay AreaWell, now that I have typed it up, the directions on the site are a bit different than mine, I am sharing with you the way I do it.  But basically it is from the Food Network Cookbook and website.  I don’t like my carrots really cooked so I add them after the dumplings where the site and the book say to add them before and cook them longer.  The site also suggest cooking the soup without the pot stickers and just have them on the side.  That is what I am going to do.  If my hubby wants them in the soup he can put them in there.  The way I cook them added them to the soup would add ANOTHER layer of flavor and probably make it better anyway.

The soup is really, really, really easy and without the dumplings is has to be really low in fat.  With the spinach you are getting a good amount of greens.  YUM.  This soup is really good.  One of those foods that has you thinking about it.

Well, the recipe this book came from is from a book I bought for my friend and she has made a few recipes in it for me and they have been really good.  I would recommend this book to anyone that likes to use cookbooks.  What made me get it for her is that there were simple recipes in it (she has kids) and because it shows “additional uses” for some of the ingredients you might not know what to do with.  If you buy a can of tomato paste and use two teaspoons, it shows you other recipes in the book that also use tomato paste.  I thought that was so cool because I often end up with leftover ingredients.  As it turns out I love this book because it has this soup recipe in it and I love this soup.

I hope you will try it and enjoy it too.  If you do let me know what you think.

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Stock, Broth, Bouillon Cubes

Posted by terrepruitt on September 27, 2011

I have posted a lot about soup because a friend showed me how to use the stick blender to make soups.  I fell in love with blended vegetable soups.  Recently I posted about soup that my friend had made me.  In addition to sharing that wonderful recipe with me she also shared a broth secret.  I used to buy the bouillon cubes.  They are so convenient because they are always there when you need them.  Then due to the ingredients (partially hydrogenated oil) I started buying the boxes of broth.  But those are somewhat very inconvenient because what I have experienced is that the box is one measurement and I usually need a different measurement to make the soup.  So basically I often need only a portion of the box for soup.  It is unfortunate to have a half used box of broth in the fridge.  When I was at my friend’s house she asked me if I knew about “Better Than Bouillon”.  I had not.

Nia class, Nia teacher, Nia workout, Nia dance, Nia cardio dance workoutIt is a jar of bouillon concentrate.  Just like juice concentrate you mix it with water.  It is brilliant because you can make as much as you need.  I was so happy to learn of this.  I know, I know, I am probably late in this lesson, but I didn’t know.  I purchased the chicken base which has:

Chicken Meat with Natural Juices, Salt, Organic, Cane Juice Solids, Maltodextrin (from corn), Chicken Fat, Yeast Extract, Natural Flavors, Dried Onion, Potato Flour, Spice Extractives, and Turmeric .

I know a lot of these ingredients would not be found in fresh homemade chicken stock, but stock is not one thing that I am inclined to make.  I know it is easy and I know many people do make it, but I’m not one of them.  Maybe eventually if I continue to make a lot of soup I will start making my own stock, but not at this point in time.

I was happy to see “Better Than Bouillon” chicken base has turmeric in it.  Remember turmeric one of the anti-inflammatory foods.

I do still like the box broth so I will continue to buy it and use it.  But now I can use a combination of stocks and broths which will enable me to keep my fridge empty of a half used box of stock.  With the jar of bouillon, one teaspoon combined with 8 ounces water equals 8 ounces of liquid broth or one cube (which is added to 8 ounces of water also).

My husband and I have been waiting for the cold weather to come so that we can have soup.  When I first met him his thought was, “Soup is not food.”  But I once made a really hearty potato cheese soup that made him change his mind.  He also likes all the other soups that I have been making even though they are pureed vegetables.  I am fortunate that he is so kind to let me experiment with different veggies and combinations.  So far he has eaten them all.  So, c’mon cold weather, get here so we can eat soup!

Did you know about this jar of bouillon?  I am really excited about it.  You know by now when I learn something and I get excited about it, I have to post about it!

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