Knorr Homestyle Stock Cooking Challenge
I was asked to review Knorr’s new cooking stock. Instead of bullion cubes or cans of stock they come in little tiny containers that dissolve in water, juice, cider, or any other liquid. And they include spices in the reduction already!
So, here are my four recipes that incorporate the new Knorr Homestyle Stock!
3 Large Brown Onions
1/4 cup butter
1 1/2 cups of dry sake
3 1/2 cups Knorr Homestyle Stock
Salt and pepper
2 cups of Swiss cheese grated
Thinly slice the onions. Melt butter in a large pan (I prefer a large surfaced pan to a stock pot) and add onions. Brown onions stirring often.
Add the sake (or dry white wine if you don’t have sake) and the Knorr Homestyle Stock. Cook for 10 more minutes allowing the alcohol to cook off.
While stock and sake are cooking, shred your Swiss cheese.
When the soup has finished cooking, ladle into oven safe bowls. Add salt and pepper to taste. Place tortilla chips over the top of the soup, and the shredded Swiss cheese on top of the bowls.
Place bowls under the broiler to melt the cheese.
Chicken and Spicy Peanut Wrap
You will use one Knorr Homestyle Stock container for this recipe
2 large poached boneless skinless chicken breasts (use one Knorr Homestyle Stock container minus 1/2 teaspoon)
4 Tablespoons chunky peanutbutter
1/2 tablespoon vinegar (white wine preferred)
1/4 teaspoon cheyenne pepper
juice of one lime
1 teaspoon honey
1/2 teaspoon Knorr Stock
4 large tortillas
2 Fresh Tomatoes
Boneless skinless chicken breasts tend to dry out on the grill, so I like to poach them. Leaves them juicier. Use one Knorr Homestyle Stock container minus 1 teaspoon and dissolve in 3 cups of hot water. Pour stock into a large pan with lid, and place chicken breasts in stock. Bring stock to simmer, cover for 4 minutes. Turn chicken breast, cover for 3 more minutes. Remove chicken breasts and allow to cool.
Place peanut butter in bowl be sure it’s room temperature. Add vinegar, pepper, lime juice, honey and Knorr Homestyle Stock. If you prefer a thinner consistency add warm water one teaspoon at a time.
Lay tortillas flat on their plates. Put a tablespoon of the sauce on your tortilla spreading it to cover. Place lettuce and sliced tomatoes and then the sliced chicken on one half of the tortilla. Roll or fold over tortilla.
1 1/2 pounds of London Broil cut into 1/4 inch slices
2 tablespoons of oil
2 tablespoons of butter
One onion sliced
1/2 pound of mixed mushrooms cleaned and cut
1 1/2 cups of Knorr Homestyle Stock
1 1/2 cups of sour cream
Salt and Pepper
2 stalks of fresh thyme
Cooked Egg Noodles
Heat pan with 2 tablespoons of butter and oil. Bring your steak up to room temperature (it cooks better that way) season with salt and pepper and cover in flour. Brown the covered steak on both sides in the oil/butter. This will take only moments! You’re just browning not cooking completely. Remove from the pan and put aside.
In a separate bowl, combine the Knorr Homestyle Stock and sour cream. Mix.
Add onions and mushrooms to medium heat. Cook until the onions begin to soften. Once the onions are tender bring the browned steak slices back to the pan. Now, slowly add the stock/sour cream mixture to the onions and mushrooms. Place heat on low and cover. Cook for 30 minutes.
Cook egg noodles according to directions.
Add and mix in the thyme (stripped from stems) right before serving. Serve over the top of the egg noodles. Add salt and pepper to taste.
Use one container of Knorr Homestyle Stock making 3 cups of chicken stock total
1 cup couscous
1 cup Knorr Homestyle Stock
1 tablespoon butter or olive oil
salt to taste
Cook couscous one cup of couscous to one cup of prepared Knorr Homestyle Stock.
Bring stock to boil with butter or oil add couscous. Remove from heat and cover. Let stand for 5 minutes. Fluff with fork.
One pound of kale. Cleaned and chopped
Two cloves of Garlic chopped
3 tablespoons olive oil
2 cups (divided)of Knorr Homestyle Stock
Salt and Pepper to taste
Heat oil in large pan add garlic over medium heat.
Add prepared kale to garlic and oil. Turn occasionally. Slowly add 1 of the 2 cups of Knorr Homestyle Stock, wilting kale.
When Kale is cooked remove from pan, use remained 1 cup Knorr Homestyle Stock to deglaze pan. Pour deglazed mixture over the kale and couscous to taste.