Old China Patterns

Bouillon Cup

do you think this is too much salt and sugar for this recipe?

Im making quinoa in a slow cooker and I put a head of fresh broccoli, a can of peas with liquid, a can of kidney beans with liquid, a cup of the grain, and a cup of water with 2 packets of chicken bouillon. I was too lazy to drain the liquids but now Im thinking it might be too much salt and sugar? what do you think? you think its still reasonably healthy? better than fast food at least? or about the same as a can of soup? i have low blood pressure so i dont really worry about salt but i try to be healthy. whats your thoughts?
since there is so much water i could add some short grain brown rice, but do you think that would taste weird? I dont have any more quinoa to add...
do you think adding some brown rice will taste weird in this recipe?

It's probably too late. But, since you are trying to eat healthier. Yes, its definitely heathier than fast food but could still be improved upon.

Quinoa is great. But, no to the brown rice. The quinoa cooks faster than the rice. You'll either end up with mushy quinoa or under-cooked rice.

I suppose draining it is too difficult. How about removing the contents with a slotted spoon when its ready, leaving the liquid behind in the pot. Or taking some of it out with a turkey baster.

Next time, to be healthier, drain the liquid from the cans and rinse the beans before adding them to the pot.

I try to avoid can goods altoghter because of too much salt. (exceptions whole tomatoes for cooking, pineapple in own juice for a special recipe, and beans when dry not available)

Salt may not cause high blood pressure but it sure can aggravate it and a lot of other conditions. So, try not to consume too many canned foods if fresh or frozen are available. And, rinse, rinse, rinse to lower the salt levels & other chemicals in the can.

Consider not using boullion but just water with your own seasonings or herbes...perhaps add chopped garlic or onion, your own salt and pepper, cumin for a smokey flavor, perhaps curry powder for a bit of a change, or even salsa for a mexican flavor).

Experiment with herb or spice combinations. Alternatively, lower-salt veggie broths & stocks are now available in stores in those resealable cartons...for if you don't want to make your own.

I think in the future always drain the liquids from canned beans and veggies. Then add the liquid later when you can tell how much you'll need.

Kudos to you for trying to eat healthier and for trying new things.

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My Pepper Steak

Chicken Base question?

I'm making a recipe for Potato Dumpling soup, it makes a gallon. It calls for 1/2 cup chicken base. So do I put in the actual base (or bouillon) or do I just prepare the chicken base with water to make 1/2 cup?

If you are making an entire gallon, then yes, you would have to use the actual 1/2 cup chicken base. To use less, would weaken the flavor that you are needing.

Good luck and oh--sounds so good!