Savory and Versatile Bouillons

Wow - I absolutely love the new bouillons, just introduced this month. Chicken, beef and vegetable available with all natural, preservative-free seasonings like organic cane juice, garlic, onion, sea salt, red wine, carrot, celery, parsley and pepper. Use these bouillons for broth in soups or as starters for stews, casseroles, gravies, sauces and stir frys. Each jar yields approximately 22 cups of broth and the flavor is sooo much better (and healthier) than what you can buy from the grocer.



Chili-Rubbed Steak - Serves 4

• 1 tablespoon Wildtree Beef Bouillon Soup Base
• 
2 tablespoons boiling water

• 1 tablespoon firmly packed brown sugar

• 1 tablespoon Wildtree Leslie’s Chili Mix

• 1 pound boneless sirloin or flank steak

In a small bowl, whisk together Beef Bouillon and water until dissolved. Stir in remaining ingredients except steak. Rub mixture on steak and grill or broil until desired doneness. Use Chili-Rubbed Steak for fajitas or serve over rice.


Fresh Vegetable Skillet - Serves 6

• 2 tablespoons Wildtree Natural Grapeseed Oil

• 2 large zucchini, cubed

• 2 large red and/or yellow bell peppers, cubed

• 1/2 cup chopped onion

• 2 cloves garlic, finely chopped

• 1/3 cup water
2 teaspoons Wildtree Vegetable Bouillon Soup Base
• 
1 teaspoon Wildtree Perfect Pizza Sauce Seasoning

Heat Grapeseed Oil in a large skillet over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes. Stir in water, Vegetable Bouillon, and Pizza Seasoning. Bring to a boil, stirring to dissolve bouillon. Reduce heat to low and simmer, covered, 3 minutes or until vegetables are crisp-tender.


Twenty-Minute Pozole-Style Stew - Serves 6

• 2 pork tenderloins cut into bite size pieces (about 2 pounds)
• 1 tablespoon Wildtree Chicken Bouillon Soup Base
• 2 tablespoons Wildtree Natural Grapeseed Oil, divided
• 1/2 cup Wildtree Savory Sofrito Cooking Base
• 1 to 2 tablespoons chipotle peppers in adobo
• 1(15 ounce) can hominy, rinsed and drained
• 1 cup water
• 1 tablespoon lime juice

Combine pork with Chicken or Vegetable Bouillon in large bowl; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook ½ of the pork, stirring occasionally, 4 minutes or until almost done. Remove pork and keep warm. Repeat with remaining oil and pork. Return pork to skillet. Stir in Sofrito and chipotle peppers and cook, stirring occasionally, 2 minutes. Stir in hominy and water and bring to a boil over high heat. Reduce heat to medium-low and simmer 2 minutes or until pork is done. Stir in lime juice and serve over cooked rice.