tag:blogger.com,1999:blog-32048304.post611003654881749693..comments2023-12-20T05:49:07.706-08:00Comments on Enchantments: What would you add?Dayle A. Dermatishttp://www.blogger.com/profile/06939607463306965652noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-32048304.post-74974009541147063982014-01-08T09:17:31.064-08:002014-01-08T09:17:31.064-08:00I agree with the cumin add, and the red wine or re...I agree with the cumin add, and the red wine or red wine vinegar. But if your stock isn't full of flavor, you have to work harder.<br /><br />I also prefer to pre-brown the sausage (or any meats); carmelizing onions is a good idea, but also toss in more fresh. (You can never have too many onions, in my opinion.) IF, however, you don't have the time for all that, toss in a rind of parmesanChristine Ashworthhttp://christine-ashworth.comnoreply@blogger.comtag:blogger.com,1999:blog-32048304.post-20567424848743608142014-01-08T06:13:18.559-08:002014-01-08T06:13:18.559-08:00Add a diced carrot. Use the spinach next time--it ...Add a diced carrot. Use the spinach next time--it helps. Red wine (or as other suggested, red wine vinegar) would be good. Try fire-roasted tomatoes instead of plain ones, and some sun-dried tomatoes for extra oomph. If you have caramelized onions lurking in the freezer, use the equivalent of one onion's worth rather than a plain diced onion. More flavor, no extra work.<br /><br />I usually Teresahttp://www.teresanoelleroberts.comnoreply@blogger.comtag:blogger.com,1999:blog-32048304.post-68827330273516749382014-01-07T23:19:34.348-08:002014-01-07T23:19:34.348-08:00When cooking with fresh and dry herbs, there is a ...When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 Jacquelinenoreply@blogger.comtag:blogger.com,1999:blog-32048304.post-14437377430298829932014-01-07T20:44:45.394-08:002014-01-07T20:44:45.394-08:00For more flavor with less salt, add a pinch of cum...For more flavor with less salt, add a pinch of cumin, and a half teaspoon of thyme or summer savory. A Tablespoon of good quality low sodium concentrated chicken broth will add a great deal of flavor also.Rose Prescottnoreply@blogger.comtag:blogger.com,1999:blog-32048304.post-77994806659591440582014-01-07T20:34:19.484-08:002014-01-07T20:34:19.484-08:00After you beans are done, I'd add red wine vin...After you beans are done, I'd add red wine vinegar. With the turkey snausage, you're down on umami, so I'd consider adding a parm rind too, or miso. DeAnnahttps://www.blogger.com/profile/10260429251547575572noreply@blogger.com