Time for a Taste of Something New - Penzeys Spices

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our soup bases are great for broth, soup or gravy, but they also make great seasonings. Try a little in rice, vegetables and casseroles—wherever you need a bit of extra flavor. refrigeration is recommended, but not necessary. Beef Soup Base and Seasoning For rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Beef Base has more flavor and less salt. Plain beef broth is wonderful when you’re under the weather, or add noodles or vegetables for a quick lunch. To “beef up” the flavor of soup, stew or gravy, add 2-3 tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp. Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef drippings to enhance the flavor of 2 cups gravy. (net 8.0 oz.) #90186 $ 8.39 Chicken Soup Base and Seasoning For rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Chicken Base has more flavor and less salt. Plain broth is great when you’re on a diet, or add noodles and vegetables for a quick lunch. When making rice, add 1 tsp. Chicken Base to the water for rich flavor. Chicken base is used to fortify the flavor of soup, stew or gravy. For 2 quarts of soup or stew, add 2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken Base to 2-3 TB. chicken drippings to enhance the flavor of 2 cups gravy. (net 8.0 oz.) #90281 $ 8.39 Ham Soup Base and Seasoning Ham Base is traditionally used to add rich, smoky ham flavor to split pea or bean soup. For 2 quarts soup or stew made with a ham bone, add 1 TB. Ham Base. For soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup (8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3 TB. drippings from baked ham to enhance the flavor of 2 cups gravy. Ham Base gives a flavorful boost to plain vegetables or rice, just add a bit to the cooking water. (net 8.0 oz.) #90586 $ 8.39 Pork Soup Base and Seasoning For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Pork Soup Base has more flavor and less salt. Try making pork noodle soup for a nice change of pace, just use pork instead of chicken or beef, and add 1 TB. Pork Soup Base to 2 quarts soup to enhance the flavor. For truly great gravy, add 1 tsp. Pork Base to 2-3 TB. drippings from pork roast or pork chops for 2 cups gravy. (net 8.0 oz.) #90881 $ 8.39 Seafood Soup Base and Seasoning For rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base for each cup (8 oz.) hot water. Seafood stock is a great base for chowder, gumbo or bisque, or to use in place of clam juice. To make quick linguine with clam sauce, cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive oil in a large pan over medium heat. Add 2-4 minced garlic cloves and 1 can clams, reserving the juice. Saute for 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp. Seafood Base. Cook over medium heat 3-5 minutes, stirring, until reduced by about half. Serve over cooked, drained pasta. (net 8.0 oz.) #90986 $ 8.39 Turkey Soup Base and Seasoning For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for each cup hot water. This is equivalent to 1 bouillon cube, though Turkey Base has more flavor and less salt. Plain broth is good food for those times you’re under the weather, or add vegetables or noodles for a quick lunch. Turkey Base is often used to extend turkey gravy for holiday dinners, or to fortify the flavor of dishes made with turkey leftovers, such as soup, stew or casseroles. For 2 quarts of soup or stew made with leftovers, add 2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base with 4-5 TB. turkey drippings for 3 cups gravy. (net 8.0 oz.) #90386 $ 8.39 Vegetable Soup Base and Seasoning Richly flavorful and completely meatless. Make your own flavorful broth for soups and stews, just add 1 tsp. to a cup of hot water. Throw a little in the pot to season pasta and rice, great to add a little oomph to vegetable casseroles and plain steamed veggies. Wonderful for poaching fish. Rich roasty carrots form the base of our new Vegetable Soup base, along with powdered onions, potatoes and tomatoes. For full ingredients and nutro, go to www.penzeys.com/soup.html (net 8.0 oz.) #90481 $ 8.39 For nutritional information on all of our soup bases, visit www.penzeys.com/soup.html
Annette Wagner “My love of good food definitely came from my parents,” says Annette Wagner of Fairfax, Virginia. “My dad’s Italian heritage introduced me to my favorite seasonings, basil and rosemary. His mother (Grandma Nonna) always had fresh herbs growing and that’s what she used in her cooking. “And my mother’s ability to produce well-rounded meals on a tight budget helped me learn how to Hearty Chicken Vegetable Soup Annette shares one of her favorite recipes that will brighten any cool, late summer day. 6 Cups reduced sodium chicken broth, homemade broth (see below for Annette’s recipe) or 6 Cups water mixed with 1 1 ⁄2 TB. CHICKEN SOUP BASE 1 14.5 oz. can diced tomatoes 1 14.5 oz. can white beans, rinsed and drained 2 Cups fresh or frozen, chopped vegetables (Annette likes beans, carrots, peas and corn) 1 ⁄2 Cup chopped onion (1 medium onion) 2-3 stalks celery, diced 1 tsp. MINCED GARLIC 2 TB. PASTA SPRINKLE 2 Cups diced, cooked chicken 1 ⁄2-1 tsp. salt (to taste) 1 ⁄4-1 ⁄2 tsp. PEPPER (to taste) 3 Cups cooked rice or mini pasta like orzo 1 ⁄2 Cup grated Parmesan cheese (optional) 1 ⁄2 tsp. BLACK & RED SPICE (optional) Combine all of the ingredients except the rice or pasta, cheese and BLACK & RED in a stock pot, using the smaller amounts of salt and PEPPER. Bring to a boil and then reduce heat to a simmer for about 10 minutes or until everything is heated through (longer if you like the celery less crunchy). Taste and add the remaining salt and pepper as needed. Alternatively, you can mix everything into a slow cooker and cook on high for 3 hours, or low for 5-8 hours. To serve, place about 1 ⁄2 Cup of separately cooked rice or pasta in a bowl, and top with soup. Add grated Parmesan if you like. If you enjoy spicy soup, add some BLACK & RED SEASONING. See SPICE INDEX on page 61 improvise while keeping things healthy and tasting great. As I’ve grown older I’ve come to realize all she did for us growing up. She and my father raised us all with good values which makes it easy for me to pass those down to my children. She is also a fabulous grandmother!” Annette’s husband Greg was “a Navy guy” and they moved around a Easy homemade chicken broth: 1 rotisserie chicken 2 stalks celery, roughly chopped with leaves 1 ⁄2 Cup chopped onion 2 carrots, diced (you can leave the skin on) 1 TB. POULTRY SEASONING 1 ⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER water to cover (6-7 Cups) Remove the meat from the chicken and reserve 2 Cups for the soup. Combine the remaining ingredients, including the chicken bones, in a pressure cooker or stock pot. If using a pressure cooker, bring up to pressure and cook for 15 minutes. Remove from the heat and let it naturally cool down until the pressure is released. If cooking Annette and Greg Wagner visit Yellowstone National Park with their children Kate and Benjamin. lot before settling back in Virginia. “We were so happy to move back and plan to stay here. I’m even living in my old family home and our kids (Kate, 10, and Benjamin, 8) will go to my old high school.” Annette’s Hearty Chicken Vegetable Soup is a family favorite— and it’s a great way to use up fresh garden produce this time of year. “I make this practically every week. It’s very forgiving, and you can vary the veggies and seasonings based on what you have on hand and your personal tastes,” she advises. To sample a zesty chili recipe from Annette, go to www.penzeys.com. in a stock pot, just bring to a boil, reduce heat, and simmer for about 1 hour. Let cool about 15 minutes. Pour through a strainer into a bowl, pressing down on the bones and vegetables to extract as much liquid as you can. Refrigerate overnight to separate out the fat. Remove the fat off of the top, and then use the broth (it may be very thick when cold). Annette likes making her stock salt free. She prefers to add it to the soup if necessary. Prep. time: 5 minutes Cooking time: 1 hour Yield: 8 cups stock; soup serves 10 Nutritional Information: Servings 10; Serving Size 1 1/2 cups (340g); Calories 220; Calories from fat 25; Total fat 3g; Cholesterol 35mg; Sodium 180mg; Carbohydrate 31g; Dietary Fiber 4g. 1-800-741-7787 | www.penzeys.com 45
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Page 55 and 56: SALAD LOVER’S GIFT BOX #85641 $20
Page 57 and 58: See SPICE INDEX on page 61 SALT FRE
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