Broth recipe
katematt313
Posts: 624 Member
A friend asked me how to make broth, because I had told her how satisfying I found broth when I was doing the liquids-only part of the diet. This is what I do:
***
You can use bouillon cubes from the grocery store if you want something super quick that you can do at home or at the office instead of coffee or tea. If I do that, I will add a pinch of garlic powder, dried oregano and hot pepper flakes. It is about 5-10 calories depending on the brand. However, it can be CRAZY high in sodium, so if that is an issue for you, be really careful. I found that the Knorr bouillon cubes are really soft. You can cut one cube into 1/3 or 1/4s, and only use that small amount to make 8 oz of broth.
I will often make homemade broth. I will buy a rotisserie chicken on Friday. My family (and now I) will eat most of the chicken on Friday night and leftovers on Saturday. I keep the carcass in the fridge, and then throw it and whatever has not been eaten into a stock pot on Sunday, with tons of veggies (garlic, onions, carrots, celery, leeks, tomatoes, squash, fresh herbs - whatever I have), black peppercorns, a couple bouillon cubes, and cover with cold water. Bring to a boil, skim whatever gunk rises to the top, reduce to a simmer and cook at a simmer over low-medium heat for at least 3 hours. (Instead of simmering for 3 hours, you can put the the stock pot - if it is oven safe - into a 350 degree oven for 3 hours, covered, but with the lid askew so some steam can exit the pot). Strain and reserve the broth; dump the rest. Separate into small portions, and let cool on the counter. Then refrigerate what you think you will use, and freeze the extra. It is really good. It will be higher in fat and calories than if you just add water to bouillon cubes. I'm guessing about 50 calories per cup, but that is not too bad. You can use this to thin out purees when you get to the soft food stage.
***
Good luck
***
You can use bouillon cubes from the grocery store if you want something super quick that you can do at home or at the office instead of coffee or tea. If I do that, I will add a pinch of garlic powder, dried oregano and hot pepper flakes. It is about 5-10 calories depending on the brand. However, it can be CRAZY high in sodium, so if that is an issue for you, be really careful. I found that the Knorr bouillon cubes are really soft. You can cut one cube into 1/3 or 1/4s, and only use that small amount to make 8 oz of broth.
I will often make homemade broth. I will buy a rotisserie chicken on Friday. My family (and now I) will eat most of the chicken on Friday night and leftovers on Saturday. I keep the carcass in the fridge, and then throw it and whatever has not been eaten into a stock pot on Sunday, with tons of veggies (garlic, onions, carrots, celery, leeks, tomatoes, squash, fresh herbs - whatever I have), black peppercorns, a couple bouillon cubes, and cover with cold water. Bring to a boil, skim whatever gunk rises to the top, reduce to a simmer and cook at a simmer over low-medium heat for at least 3 hours. (Instead of simmering for 3 hours, you can put the the stock pot - if it is oven safe - into a 350 degree oven for 3 hours, covered, but with the lid askew so some steam can exit the pot). Strain and reserve the broth; dump the rest. Separate into small portions, and let cool on the counter. Then refrigerate what you think you will use, and freeze the extra. It is really good. It will be higher in fat and calories than if you just add water to bouillon cubes. I'm guessing about 50 calories per cup, but that is not too bad. You can use this to thin out purees when you get to the soft food stage.
***
Good luck
0
Replies
-
Good information! Thanks for sharing. I am very sodium sensitive so I use the low fat, low sodium Swanson broth you can buy in the grocery store. While on the post surgery liquid diet, I would add one scoop unflavored protein powder to an 8 ounce cup of the low fat, low sodium broth. Really helped me get in my protein in those first few days. I use almost your exact recipe when I make chicken soup! Except I keep the meat, actually add more, and the veggies. Great flavor for soup!
Pat0 -
I never tried the unflavored protein powder. It sounds like a great idea. What brand did you use?
I might see if I can get a sample somewhere.0 -
I use Syntrax. My WLS surgeon's office has a store with the Syntrax and Unjury products in it. It is truly unflavored, doen't change the flavor at all. It does however change the consistency, so it can make a liquid thicker. I used it a lot at first simply to boost the protein levels. It's so hard to get all the protein in, in the beginning.0
-
pawoodhull..is the syntrax protein powder sensitive to heat? I use the unjury unflavored protein powder in a lot of things but have to be careful when adding to a hot dish as the protein can clump an coagulate. So, I was curious if you had run across this phenomenon with the Syntrax.0
-
pawoodhull..is the syntrax protein powder sensitive to heat? I use the unjury unflavored protein powder in a lot of things but have to be careful when adding to a hot dish as the protein can clump an coagulate. So, I was curious if you had run across this phenomenon with the Syntrax.
Sadiegirl, they told me to be careful on how hot a dish was when using it, because boiling it does something to the protein. Might be the clumping you were talking about. I would microwave the broth until it was steaming (not boiling) add the protein powder and it totally disolved with no issues. I also added it to dishes with a sauce that were too low on protein, hot dishes fresh from the stove, again with no issues.
Pat0 -
140 degrees F is the usual temperature where you need to be below for adding protein.0
