91 added less Recipes

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

canola oil, boneless, skinless chicken breast or thighs, cut in chunks, yellow onion, chopped, sliced celery, sliced carrots, no-salt-added chopped tomatoes, fat-free , less-sodium chicken broth, no-salt-added black beans, no salt-added navy beans, no salt-added kidney beans, dry red wine, bay leaf, italian herbs, smoked chicken breast, cubed, fresh italian parsley, chopped, fresh cilantro, chopped

canola oil, boneless center-cut pork chops, trimmed and cubed, chopped onion (about 1 medium), chopped green bell pepper, bottled minced garlic, chili powder, ground cumin, salt, freshly ground black pepper, ground red pepper, no-salt-added tomato paste, golden hominy, rinsed and drained, no-salt-added diced tomatoes, undrained, fat-free , less-sodium chicken broth, light sour cream

canola oil, chopped onion, chopped green bell pepper, garlic cloves, minced, lean ground beef, no salt-added tomato paste, chili powder, ground cumin, salt, fat-free , less-sodium chicken broth, no salt-added corn, rinsed and drained, whole wheat hamburger buns, toasted

water, fresh orange juice, coarsely chopped jalapeno pepper (about 2 peppers), brown sugar, fine sea salt, bone-in center-cut heritage pork chops (such as berkshire), bacon, diced onion, diced apple, sliced mushrooms, chopped peeled butternut squash, chopped swiss chard, garlic clove, minced, salt, freshly ground black pepper, olive oil, chopped onion, chopped celery, minced jalapeno pepper, garlic clove, minced, all-purpose flour, fat-free , less-sodium beef broth, water, no-salt-added canned whole tomatoes, coarsely chopped, water, salt, stone-ground grits, butter, fat-free , less-sodium beef broth

salt, divided, paprika, black pepper, boneless boston butt pork roast, chopped onion, garlic cloves, minced, water, raisins, ground coriander, ground cumin, dried oregano, no salt-added stewed tomatoes, undrained, low-salt beef broth, fat-free , less-sodium chicken broth, chipotle chiles in adobo sauce, golden hominy, drained, shredded boston lettuce, unsalted baked tortilla chips, minced fresh cilantro, sliced radishes

flank steaks, trimmed, vertically sliced red onion, red bell pepper strips (about 2 peppers), green bell pepper strips (about 2 peppers), garlic cloves, minced, sliced pitted green olives, salt, dried oregano, ground cumin, dried rosemary, crushed, freshly ground black pepper, sherry vinegar, fat-free , less-sodium beef broth, no-salt-added tomato paste, bay leaves, chopped fresh cilantro

oats, brown sugar ( i used less sugar), ground cinnamon, baking powder, vanilla, salt, melted butter, eggs, diced apples or raisins, i added 2 tbsp of flax seed

no salt-added tomato sauce, water, bottled salsa, frozen whole-kernel corn, dried oregano, dried basil, fat-free , less-sodium chicken broth, kidney beans, rinsed and drained, garlic clove, minced, shredded, reduced-fat cheddar cheese, fat-free baked tortilla chips

chopped red bell pepper, chopped yellow onion, chopped celery, peanut oil, all-purpose flour, skinless, boneless chicken thighs , cut into 1/2-inch pieces, fat-free , less-sodium chicken broth, no-salt-added tomato paste, dried thyme, salt, hot pepper sauce (such as tabasco), frozen whole-kernel corn, thawed, frozen baby lima beans, thawed, italian bread, toasted, garlic cloves, halved

pork roast (shoulder, butt), beef broth, water (i added less but more broth), black peppercorns, oregano, cumin, sea salt, garlic cloves, minced, diced green chilies (optional), sweet onion, diced (optional)

less sodium organic chicken broth, no salt added tomato sauce (small can), water, thick hickory smoked bacon (i find great value brand is best), garlic (miced), whole bay leaves, white onion (largely chopped), stocks celery (diced ), carrots (fresh, diced ), squash (fresh, diced ), zucchini (fresh, diced ), on the vine tomatoes (blanched, peeled, diced ), garlic salt & pepper (i use , its less sodium), seasoning salt (optional but very good. use tony s)

elbow macaroni, uncooked, freshly ground turkey breast, no-salt-added diced tomatoes, undrained, no-salt-added whole-kernel corn, undrained, less-sodium taco seasoning mix

kale, olive oil, chopped onion (1 medium), chopped celery (1 large stalk ), garlic cloves, minced, fat-free , less-sodium chicken broth, peeled, seeded, and chopped butternut squash (1 small), chopped carrot (2 large), no-salt-added tomato paste, salt, dried thyme leaves, cannellini beans, rinsed and drained, no-salt-added diced tomatoes , un-drained, freshly ground black pepper

hot hungarian paprika, olive oil, extralean beef stew meat (beef round chunks), presliced mushrooms, diced green bell pepper, diced onion, dry red wine or less-sodium beef broth, no salt-added tomato sauce, salt, less-sodium beef broth, water, all-purpose flour, uncooked wide egg noodles, reduced-fat sour cream

lean flank steak, chopped onion, fresh french breadcrumbs, raisins, shredded fresh parmesan cheese, pine nuts, toasted, dried parsley, dried oregano, dried rosemary, dried thyme, salt, black pepper, garlic clove, minced, fat-free , less sodium chicken broth, divided, olive oil, no-salt-added tomato sauce, roasted garlic tomato sauce

frozen chopped onion, chopped green chiles, undrained, less-sodium taco seasoning, no-salt-added tomato sauce, hamburger buns, warmed

olive oil, chopped yellow onion (about 3 medium), sugar, minced garlic (about 6 cloves), salt, dried basil, dried oregano, dried thyme, freshly ground black pepper, fennel seeds crushed, balsamic vinegar, fat-free , less-sodium chicken broth, no-salt-added crushed tomatoes