April 7, 2011 at 9:29 a.m.
Today it's not going to be "using low sodium bouillon in cooking", but using any kind of bouillon. I've never bought vegetable bouillon as I save all the liquid from cooked veggies, pour them into a quart jar, stir to combine the different flavors then into the freezer it goes. It's a good way to boost the flavor of soups, stews or hotdishes when water is called for in the recipe. Remember, 1 tsp. bouillon is the same as 1 cube. Have I rattled on long enough? I think so...
I'll start with an out-of-the-ordinary soup.
LASAGNA- STYLE SOUP
1 large onion, diced
1 each, green and sweet red pepper
2 cloves garlic, minced
1 lb. lean ground beef
1/2 lb. ground Italian sausage (mild or hot...which ever you prefer)
8 c. water
9 beef flavored bouillon cubes or 9 t. granules, regular or low sodium
2-15 oz. cans diced tomatoes with basil, garlic and oregano
8 oz. campanelle pasta or 8 oz. mafalda (mini-lasagna) pasta broken into pieces
1 t. Italian seasoning
Salt and pepper, to taste
Parmesan - optional
In a large pot or Dutch oven, over medium-high heat, saute first five ingredients until meat is cooked through, about 15 minutes; drain off fat. Add next five ingredients. Bring to a boil. Lower heat and simmer, covered, until pasta is cooked through about 10-12 minutes. Season with salt and pepper to your taste. If you wish, sprinkle each serving with Parmesan or pass the cheese.
Makes 10-12 servings.
WALDORF PASTA SALAD
1-7 oz. pkg. small shell pasta, cook according to pkg. directions, drain and rinse under cold water
2/3 c. each, plain yogurt and salad dressing or mayo
1/4 c. frozen orange juice concentrate, thawed
2 t. chicken flavored bouillon granules, regular or low sodium
2 c. cooked, cubed chicken or turkey
1 unpeeled apple, diced (a crunchy apple such as Granny Smith or Braeburn)
1 c. sliced celery
1/2 c. halved red grapes (leave whole if they're small)
1/2 c. coarsely chopped walnuts or pecans
Salt and pepper to taste
Put well drained pasta in a large bowl. In a small bowl, combine next 4 ingredients; mix well. Add yogurt mixture and remaining ingredients to pasta. Gently mix together. Refrigerate 1-2 hours.
Makes 6-8 servings.
CHICKEN, HAM AND SHRIMP JAMBALAYA
1 lb. fully cooked smoked sausage links, cut into 1/4-inch slices
2 c. each, diced onion, sliced celery, diced green pepper
1/4 c. diced jalapeno peppers
1 T. minced garlic
2-15 oz. cans diced tomatoes
3 c. water
2 c. each, cooked cubed chicken and ham
1 c. uncooked long grain white rice
3 pkts. chicken flavored granules, regular or low sodium
1-1/2 t. paprika
1/2 t. each, dried basil leaves, coarsely ground black pepper and dried thyme leaves
1/8-1/4 t. cayenne pepper
2 bay leaves
12 oz. frozen, cooked shrimp, thawed
Hot pepper sauce
In a Dutch oven over medium heat, cook first five ingredients until tender. Add remaining ingredients except shrimp and hot sauce. Bring to a boil. Cover, lower heat and simmer for 20-25 minutes or until rice is tender. Add shrimp, cook 3-4 minutes. Remove bay leaves. Serve with hot pepper sauce.
Makes 12 servings.
TFD: One pleasure of retirement is that you never have to be in a hurry; one of its regrets is wondering why you ever were.
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