Posted November 26, 2013 12:45 pm - Updated November 27, 2013 09:48 am
Even if you love the flavors of Thanksgiving, sometime between the holiday meal and the next few days thereafter, you’re likely going to crave something more global in nature. Some folks will long for the bright taste of ginger, lemongrass and coconut, typical in Thai cuisine, while others will favor Chinese dishes, or meals filled with the taste of chiles, jalapeño peppers, cumin and lime, intrinsic to Mexican cookery. In case you haven’t seen them yet, Swanson, a brand of the Campbell Soup Company, has come out with a line of flavored infused broths – Chinese Hot & Sour, Thai Ginger and Mexican Tortilla – to get you on your way to preparing a myriad of ethnically-inspired dishes. Whether utilized as a vehicle for using leftover turkey, or as a base for creating new dishes, the broths are flavorful, convenient and, if you want to keep it really simple, only need meat and fresh vegetables for crafting into meal. Campbell’s maintains a website, at www.campbellskitchen.com, with a wide array of recipes for their many brands, such as Pepperidge Farm, Prego and Pace to name just a few, with Swanson, at www.swansonbroth.com, offering recipes from appetizers, breads and main dishes to salads, side dishes, soups and more. The website also includes recipes using their flavored infused broths. For a sneak peek, check out the recipes here for Thai Chicken Vegetable Soup, Pork Chile Verde and Easy Chinese Red-Cooked Chicken.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.
Pork Chile Verde
2 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds boneless pork shoulder, cut into 1-inch pieces
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 medium green peppers, cut into 1-inch pieces (about 2 cups)
1 fresh poblano chile, seeded and cut into 1-inch pieces (about 1 cup)
2 jalapeño peppers, seeded and chopped (about 2 tablespoons)
½ teaspoon dried oregano leaves, crushed
3 cloves garlic, minced
2 cups Swanson® Mexican Tortilla Flavor Infused Broth
1 (4.5-ounce) can chopped green chiles, undrained
½ cup chopped fresh cilantro leaves
Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan. Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeño peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic, cook, and stir for 1 minute. Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro. This pork dish is delicious served over hot cooked yellow or red rice. Makes 6 servings.
Thai Chicken Vegetable Soup
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ½ cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1½ cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 (32-ounce) carton Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 (14-ounce) can unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
Makes 5 servings.
Easy Chinese Red-Cooked Chicken
1 (32-ounce) carton Swanson® Chinese Hot & Sour Flavor Infused Broth
½ cup soy sauce
¼ cup packed brown sugar
3 pounds bone-in chicken thighs, skin removed
Hot cooked jasmine rice or Asian noodles
Sliced green onion
Stir the broth, soy sauce and brown sugar in a 4-quart saucepan. Add the chicken and turn to coat. Heat over medium-high heat to a boil. Reduce the heat to low. Cook, uncovered, for 50 minutes or until the chicken is cooked through, stirring occasionally. Remove the chicken to a cutting board. Let stand for 5 minutes. Using two forks or your hands, remove the chicken meat from the bones in large chunks. Place the chicken meat into a serving bowl. Pour 1¼ cups broth mixture over the chicken meat and reserve the remaining broth mixture for another use. Serve the chicken mixture with the rice. Sprinkle with the green onion.
Makes 5 servings.