simmer some chicken pieces with onion, celery, pepper (black), carrots, a couple of garlic cloves, perhaps no salt if you don't do salt, all for a few hours. Strain out bones and skin (and meat if you don't want meat in it), cooked vegetables, and there's your broth: as I always say, cooking for a kidney diet is tricky, but if you make it from scratch, you absolutely know what's in it. And I absolutely believe in cooking beautiful things for yourself to enjoy even if they're simple broths. You deserve it.
Fresh or even frozen tomatoes and water makes a good tomato base. If we can't use a tomato in time, I freeze them and throw them in various things over the winter.
Canned tomatoes are wonderful in soup or stew. I keep jars of Penzey's bouillon in my fridge - beef, chicken and vegetable. Just have to watch the sodium content, don't add any additional salt. If it's too salty, add potatoes; they'll suck it up.
When we roast chicken, the bones are turned into stock. Smells wierd, but good base. HRH has been testing different recipes for vegetable stock. So far we aren't impressed - not found the right one yet! Will the Martins have beef or other broth? Fingers crossed you find the perfect solution before your tummy rumbles!
Use vegetable broth instead of chicken broth. Just as good! Have a good day!
ReplyDeletesimmer some chicken pieces with onion, celery, pepper (black), carrots, a couple of garlic cloves, perhaps no salt if you don't do salt, all for a few hours. Strain out bones and skin (and meat if you don't want meat in it), cooked vegetables, and there's your broth: as I always say, cooking for a kidney diet is tricky, but if you make it from scratch, you absolutely know what's in it. And I absolutely believe in cooking beautiful things for yourself to enjoy even if they're simple broths. You deserve it.
ReplyDeleteFresh or even frozen tomatoes and water makes a good tomato base. If we can't use a tomato in time, I freeze them and throw them in various things over the winter.
ReplyDeleteCanned tomatoes are wonderful in soup or stew. I keep jars of Penzey's bouillon in my fridge - beef, chicken and vegetable. Just have to watch the sodium content, don't add any additional salt. If it's too salty, add potatoes; they'll suck it up.
ReplyDeleteWhen we roast chicken, the bones are turned into stock. Smells wierd, but good base. HRH has been testing different recipes for vegetable stock. So far we aren't impressed - not found the right one yet!
ReplyDeleteWill the Martins have beef or other broth? Fingers crossed you find the perfect solution before your tummy rumbles!
Your pumpkins look gorgeous! Hope you were able to make your soup :)
ReplyDelete