I'm kind of into soups lately, and this is a favoured way of
On Sunday, September 1, 2019 at 7:34:28 AM UTC-4, A Moose in Love wrote:
> On Sunday, September 1, 2019 at 6:32:03 AM UTC-4, Cindy Hamilton wrote:
> > On Saturday, August 31, 2019 at 5:53:44 PM UTC-4, A Moose in Love wrote:
> > > On Saturday, August 31, 2019 at 11:46:47 AM UTC-4, Cindy Hamilton wrote:
> > > > On Saturday, August 31, 2019 at 9:57:13 AM UTC-4, A Moose in Love wrote:
> > > > > Chicken stock. Put a good hefty serving into a pot. Add diced garlic, ginger, green pepper, onion, celery, finely chopped kale; all diced. Bring to a good simmer, and add a half chicken breast(a quarter of a full breast). Add W sauce, hot sauce, and a small amount of bouillion Simmer the breast for a good 20 minutes or more depending on thickness. Take breast out and refrigerate. Add sliced carrots, then simmer for 15 minutes or so, then add small sliced cauliflower, and the chicken that is now diced. Good stuff. I'm trying to get back to simple whole foods. I use non whole foods such as W Sauce, hot sauce, and bouillion. Oh well; I'm not perfect..
> > > >
> > > > To you, what's whole vs. non-whole? There are a lot of hot sauces out there
> > > > with a very short ingredient list.
> > > >
> > > > Your soup sounds very good.
> > > >
> > > > CindyHamilton
> > >
> > > By whole food, I mean non-processed foods. I try and use them as much as possible. I do use the above mentioned sauces realizing that they do not fit my description of 'whole foods'. But I try and minimize their use. I do like 'W' sauce in soup and stews.
> >
> > Seems like a hot sauce whose ingredients are "vinegar, salt, chile peppers"
> > would be just as whole as one you made from scratch.
> >
> > Cindy Hamilton
>
> My hot sauce, Oh Mama brand contains those ingredients along with xanathan gum, flavour, guar gum, sodium alginate.
As additives go, those aren't too bad. Some people use them at home
on purpose (gluten-free, extreme low-carbers, etc.)
Everything's a tradeoff. You might find one that fits your criteria for
whole, but if it doesn't taste good, what's the point?
Cindy Hamilton
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