Broths and Stocks

Maybe you’ve had an experience like this: You go down the soup aisle at the grocery store and see a multitude of cartons and cans of chicken, fish, and beef stocks and broths. What’s the difference and which one should I use for what? I often wondered this myself so I researched it and here’s what I found.

Broth is made by simmering meat in water with some vegetables and herbs added for seasoning. They are more strongly flavored than stocks so are commonly used for quick clear soups and rice dishes.

Stock is made by simmering leftover meaty bones and carcasses, with aromatic vegetables for depth of flavor.  Best uses are soup bases, stews and making reductions for sauces.

Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

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Yam Noodle, Snow Pea and Asparagus Toss Yum
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
  2. Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
  3. Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
  4. Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.
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Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”

Beet Ginger Smoothie

Yes, it tastes as good as it looks, and no added sugar!

1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie”

Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth  completely absorbs all the micronutrients from the bones themselves.  AIP and Paleo diets both recommend consuming bone broth every day.  However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup”