Lemongrass Chicken Broth


lemongrass

Makes a nice change from plain chicken broth. You can also eliminate the chicken for a pure lemongrass broth to use with more delicate dishes.

Follow Me on Pinterest

Serves 6 Cook Time 9-10 hours (includes chill time)

Ingredients:
8 C water
2 lbs bone-in chicken thighs (remove skin)
3 stalks fresh lemongrass
4 (1/2 inch) slices peeled fresh ginger
1 tbsp garlic, chopped
1 tsp black pepper
1/2 tsp salt

 

Directions:

  1. Combine water and chicken in a large pot and bring it to a boil. Reduce the heat to low.
  2. Trim and discard the root end of the lemongrass stalks; discard the toughest outer leaves. Smash stalks and discard the toughest outer leaves. Add lemongrass, ginger, garlic, and peppercorns to pot. Let this simmer 50 minutes (skim the foam as it rises). Remove the chicken and reserve for another use.
  3. Strain the broth through a fine sieve and discard the solids. Cover and chill overnight. Skim any solids that for on the surface.
  4. Use the broth immediately or freeze for later use.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Cauliflower Mashed Potatoes


Follow Me on Pinterest

Use fresh cauliflower instead of frozen. Frozen cauliflower contains too much water and will effect the texture of your mashed “potatoes”.

Serves 4  Cook Time 50 minutes

Ingredients:
1 large cauliflower head, chopped
2 cloves garlic, mashed and roughly chopped
3 Cups low sodium vegetable broth ( chicken broth works too)
to taste black pepper
1/3 Cup grated parmesan cheese (optional)

Directions:

  1. In a large stock pot, boil cauliflower and garlic in broth for 40 minutes (or until fork tender. Drain remaining broth after removing from stove.
  2. Place cauliflower in an electric mixer and blend until completely mashed. Add the pepper Top with parmesan cheese.

Makes 4 Cups: Per Cup 50 Calories, 6g Carbs, 3g Protein, .5g Fat, 4g Fiber

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook