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What can be used to replace Chicken stock if I am trying to avoid animal protein?

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    • 0 votes vote up vote up

      Vikki Hall wrote Apr 23, 2010
    • Here is the recipe....

      Parmesan Rice & Pasta Pilaf

      After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.

      INGREDIENTS

          * 2 tablespoons olive oil

          * 1/2 cup finely broken vermicelli, uncooked

          * 2 tablespoons diced onion

          * 1 cup long-grain white rice, uncooked

          * 1 1/4 cups hot chicken stock

          * 1 1/4 cups hot water

          * 1/4 teaspoon ground white pepper

          * 1 bay leaf

          * 2 tablespoons grated parmesan cheese

      DIRECTIONS
      1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.

      2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.

      3. Sprinkle with cheese and serve immediately.




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    • +1 votes vote up vote up

      Yana Berlin wrote Apr 23, 2010
    • You can substitute vegetable stock.




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    • 0 votes vote up vote up

      Yana Berlin wrote Apr 23, 2010
    • here is what I just found:

      “One very good way to make a nice broth, although it won’t actually be chicken is to take carrots, onions celery, typically any root vegetable... if you like mushrooms use that also. put it in a stock pot with about 3-4 cups of water. I add garlic powder, onion power and pepper, just of few dashes of each. Boil the veggies on med. low for about 30-45 min. Strain out your veggies, and WA LA awesome Broth. This is not only much healthier, and it tastes great too.. also, if you didn’t know this.. the grocery stores sell cartons of homemade stock in cartons, I know they have BEEF, CHICKEN, and I am pretty sure they sell VEGETABLE. just read the label to be sure no meat is added”




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    • 0 votes vote up vote up

      Linda Hendricks wrote Apr 23, 2010
    • I agree with Yana... much healthier to make a vegetable stock...I do something very similar to Yana... except I also put in fresh herbs and dried herbs... I use what I have on hand... I like to have fresh herbs in the fridge (someday I will try growing my own again)...

      fresh parsley... bay leaf... other ones depend on what I intend to use it for... if it’s an Italian dish... I add basil and oregano.... if its for a chicken dish... I use tarragon or sage... add whatever you like in the way of flavors..

      I like making my own better than buying vegetable stock... and if I do buy it.. this is one time I head for the organic ones.




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    • 0 votes vote up vote up

      Vikki Hall wrote Apr 23, 2010
    • Thx Yana! I think I will try yours...... sure to make my house smell yummy!!!




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    • 0 votes vote up vote up

      Vikki Hall wrote Apr 23, 2010
    • I just started growing some herbs....  I call it my salsa garden!




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    • 0 votes vote up vote up

      Denise Richardson wrote Apr 23, 2010
    • Try some plain ole mushroom soup and add your own chicken buillion cubes to it.




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    • 0 votes vote up vote up

      Carine Nadel wrote Apr 23, 2010
    • veggie stock is perfect-try some mushroom stock too.  it’s available in most markets now and has a great meaty flavor




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    • 0 votes vote up vote up

      Max0125 wrote Apr 23, 2010
    • I also make my own stock. It is cheaper and not full of sodium. You can also roast the veggies in the oven before make using them to make stock- it is a heavier and richer stock.

      I recently learned from a chef that if you have veggies that would be good in stock and will go to waste, just put them in a ziplock bag in the freezer and keep the until you are ready to make it.




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    • 0 votes vote up vote up

      Maryann Rhodey wrote Apr 23, 2010
    • good ideas Max0125 - why didn’t I ever think of that :O  as I hit myself on the forehead




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    • 0 votes vote up vote up

      Marya1961 wrote Apr 26, 2010
    • As Linda mentioned about the organic stock, it works great Vikki and you can look for the low sodium content...I do use the veggie or chicken and it is a bit easier during the hectic week.happy




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