Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

8 strips bacon

4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb.)

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1/4 teaspoon black pepper

1 teaspoon finely grated lemon peel

 

Heat oven to 425°F. Spray bottom of 18xl3-inch rimmed sheet pan with cooking spray. In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir. Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop. Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

 

2 T. olive oil

2 T. butter, cut into pieces

4 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 lb. assorted mushrooms, thinly sliced

2 T. fresh thyme

Salt and pepper

3 T. all-purpose flour

1/2 C. dry white wine

1 C. vegetable broth

1/2 C. half-and-half

8 slices bread, toasted

2 C. gruyere cheese, shredded

 

Heat a large non-stick skillet over medium heat. Add the olive oil and butter. Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine. Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste. Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute. Whisk the wine into the pan and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes. Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

1-1/2 C. butter, softened

1 C. sugar

1 tsp. vanilla extract

2-3/4 C. all-purpose flour

1/2 tsp. salt

2 C. ground almonds

3/4 C. raspberry filling

Edible glitter or confectioners’ sugar

 

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes . Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Spread 1 tsp. raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners’ sugar. Store in an airtight container. Yield: 3 dozen.

Cranberry Pound Cake

Cranberry Pound Cake

Cranberry Pound Cake

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking powder
dash salt
2 cups fresh cranberries, coarse chopped
Glaze:
2 cups powder sugar
cream to thin
1 tsp vanilla

Chop cranberries and coat with a bit of the flour so cranberries won’t sink to bottom of cake batter. Beat butter till creamy. Gradually beat in sugar/vanilla till fluffy. Blend in eggs one at a time. Sift flour and baking powder. Add flour to creamed mixture and beat to blend. Stir in cranberries till well incorporated. Grease and flour well a Bundt pan. Bake in a 325F oven about 70 minutes or tested done. Cool cake in pan for 15 minutes. Remove to cake platter. Mix glaze ingredients and spoon over warm cake. Best flavor if allowed to set overnight.

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

 

1 1/2 cups chicken broth

1 1/2 cups heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb dry linguine noodles broken in half

3/4-1 cup parmesan cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release. Let the noodles and sauce sit for a minute or so. This is very important. Your cheese will not melt into the sauce if it doesn’t cool for a minute or two. Gradually stir in the parmesan cheese. It’s ready to eat, Enjoy!

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice

2 cups Long Grain Rice, uncooked

2½ cups Vegetable Broth

2 Carrots

3 tablespoons Extra Virgin Olive Oil

½ cup Frozen Peas

2 Medium Eggs

Salt & Pepper to taste

 

Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and sauté for about a minute before mixing everything together. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper. Notes: Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.

Instant Pot Egg Bites

Instant Pot Egg Bites

Instant Pot Egg Bites

6 eggs

1 c cheese shredded

1 shallot diced or 2 T. diced onion

1/3 c spinach fresh, diced

1/2 c bell pepper diced, any colors

1/4 tsp salt

1/4 tsp oregano

 

On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.

Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!

Salchipapas

Salchipapas

Salchipapas

1/2 cup vegetable oil for frying, plus 1 tablespoon

1 Russet potato, peeled and cut in sticks

Salt and pepper

4 sausages

4 eggs (optional)

Ketchup

Mustard

Aji amarillo paste

Mayonnaise

2 parsley leaves, to garnish

 

This Peruvian fast-food dish is exactly what its name indicates: sausages (salchichas), and potatoes (papas’). With such a short list of ingredients, you hardly need a recipe at all.

 

Heat 1/2 cup vegetable oil in a heavy saucepan over high heat. Dry the potatoes with paper towels and fry until golden brown. If you are using the frozen ready-made variety, heat them in a 45O°F oven for 18 minutes. Once they’re done, season the fries with salt. Cut the sausages in ¥4-inch round slices. Heat a tablespoon oil in a skillet. Sauté the sausages until golden. Combine the sausages and fries on two plates. Fry the eggs, sunny side up, (if using) and place two on top of the sausage mixture. Garnish with parsley leaves. Serve with ketchup, mustard, aji amarillo paste, and mayonnaise on the side.

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

Press the ‘Sauté’ button on the Instant Pot. Ensure that the ‘Sauté’ heat level is set to ‘More’ and allow the pot to warm up for a few minutes. As soon as the digital display reads ‘Hot’, add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked. Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute. Cancel the ‘Sauté’ function, then add the beef stock to the pot and mix it into the meat. Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp. Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to ‘Manual’ or ‘Pressure Cook’, High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR). Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta. Serve and enjoy!

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni

2 tablespoons olive oil

1 medium yellow onion chopped

3 cloves garlic minced

2 tablespoons white wine vinegar

1 pound Italian sausage

1 teaspoon kosher salt or to taste

¼ teaspoon ground black pepper

1 large red bell pepper(s) chopped

 

3 cups water

1 pound rigatoni pasta

1 jar marinara sauce 24-ounce

 

½ cup heavy whipping cream

½ cup parmesan grated

 

Italian parsley fresh

parmesan shredded or grated

 

Sauté Onion: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’. Add the olive oil and allow it to heat up. Add the diced onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until they become soft and translucent. About 3 to 4 minutes. Add Garlic: Add the minced garlic to the pot and continue to sauté for another 30 seconds.

Deglaze Pot: Deglaze the pot with the white wine vinegar and cook until it almost completely evaporates. About 1 or 2 minutes. cook the SAUSAGE. Add Sausage: Add the Italian sausage to the pot and cook, breaking it apart into smaller and smaller pieces as it cooks. Continue for 4 minutes. Add the salt and pepper and mix into the sausage. Continue cooking until cooked through, about another 2 or 3 minutes.

Add Bell Pepper: Add the bell pepper and mix into the sausage. Cook for another minute or two, tossing occasionally. Turn off ‘Sauté’. add the PASTA & SAUCE. Add Rigatoni: Add the water to the pot and deglaze the bottom of the pot once more. Then layer the rigatoni pasta over the sausage and, using a large wooden spoon, push it down into the water as much as you can. Add Marinara: Pour the marinara sauce evenly over the top of the pasta. Do not mix. set the COOK TIME. 7-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 7 minutes. 2-Minute NPR: Once the 7-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure and then open the pot. add the CREAM AND CHEESE. Add the heavy whipping cream and parmesan cheese to the pot and mix them into the pasta. Allow the pasta to sit on ‘Keep Warm’ for 5 to 10 minutes to allow the sauce to thicken. Serve and enjoy!

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

8 chicken thighs with the skin on

4 garlic cloves, sliced or grated

1 lime (juice and zest)

1 tablespoon ginger, grated

1/2 cup soy sauce

1/2 cup honey

1 cup orange juice

2 tablespoons Dijon mustard

2 tablespoons melted butter

1 1/2 tablespoons potato starch (chuno)

 

Place the chicken in a baking pan. I left the skin on because it protects the flesh in the oven, but feel free to use skinned chicken if you prefer. Season with garlic, lime juice and zest, and ginger. Combine the soy sauce, honey, orange juice, mustard, and butter, in a small bowl. Pour this over the chicken. Cover and marinate overnight or at least for two hours, in the fridge. Preheat the oven to 375°F. Uncover the chicken and bake for 1 hour, basting every 20 minutes with its own juices. The chicken should have a beautiful brown color when it’s ready. Transfer the sauce to a small saucepan and put over medium heat. Dissolve the potato starch in 3 tablespoons of water, and add it to the saucepan, stirring constantly until slightly thick. Serve the chicken with this sauce.

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

3 cups chicken broth

1/4 cup soy sauce

1 T. canola oil

1/2 tsp sesame oil

1 tsp minced garlic, dried

1/4 tsp ground ginger

1 tsp cornstarch

salt and pepper to taste

1/2 lb (8 oz) Chinese Noodles

4-6 chicken tenders

12 oz bag stir fry vegetables

 

For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot. Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid. Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper. Close the lid and turn the knob to sealing. Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure. Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking. Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve. For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot. Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top. Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through. Remove the chicken from the pot. Slice the chicken into bite sized pieces. Add in the stir fry vegetables and give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking. Stir in the chicken chunks and serve.

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

1 T. ground cinnamon

1 T. ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup unsulphured molasses

2 tablespoons milk

 

Candied Nuts or Candies for the hugs

 

In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. Scrape dough onto work surface and divide in half. Working with one portion of dough at a time, roll 1/4-inch to 1/2-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (You could also refrigerate the dough 2 hours or overnight.) Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into desired shapes and transfer the shapes to your parchment-lined cookie sheets. Space them at least an inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake or they won’t be chewy. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature. Gather scraps; repeat rolling, cutting, and baking with remaining dough until all dough is used.

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

6 slices bacon, chopped

2 cups frozen hash browns

6 eggs

¼ cup milk

½ cup shredded cheddar cheese

1 teaspoon kosher salt

½ teaspoon pepper

**optional add-ins: onion, red pepper, spinach, mushrooms, green onions

Chop up bacon into small pieces then sauté in pressure cooker until crispy. Add in any extra veggies that you would like and sauté until tender, about 3 minutes. Add in frozen hash browns and stir until slightly thawed, about two minutes. Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs. Pour the egg mixture into your greased, heat proof container. Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet. Lock lid and set to high pressure for 20 minutes with a quick release at the end. Loosen edges then dump out onto large plate. Serve with green onions and extra shredded cheese!

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

 

1 cup chicken broth

3 medium potatoes, peeled and cubed

1 cup petite baby carrots

1/4 medium onion, minced

6 chicken tenders, fresh, raw

1/2 tsp salt

1/8 tsp pepper

1/2 cup peas, frozen

1/2 cup milk

 

1 T. butter

1 T. flour

 

Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes. Create the butter and flour paste by combining equal parts butter and flour.

NPR for 6 minutes and then quick release.  Remove the chicken tenders. Shred and set aside. Add frozen peas (This is important to bring the temp down, so the milk doesn’t curdle when added) and then add the milk. Stir to combine. Turn the sauté function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.  Add the chicken back into the Instant Pot. Stir to combine. Serve by itself, with some biscuits, or pie crust.

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

2 lb Beef (Round or chuck)

1 tsp Smoked Paprika

3 T. All-purpose Flour

2 T. High-quality Olive Oil

8 oz. Mushrooms (diced or quartered)

1 Small Yellow Onion (diced)

3 Springs Fresh Thyme

3 Cloves garlic (minced)

3.5 Cups Beef Broth (low sodium)

2 tsp Worcestershire Sauce

1 Package Wide Egg Noodles (12 ounces)

3/4 Cup Sour Cream

Salt (to taste)

Black Pepper (to taste)

Cut beef into 2″ cubes and sprinkle with salt, pepper, smoked paprika and 1 tablespoon of flour. Mix to coat. Press the Sauté button on the Instant Pot and wait until it’s max temp (should say “hot”).

Add the olive oil and turn gently to coat the bottom of the pot. Add the cubed beef and cook until evenly browned (approx. 3-4 minutes). Once browned, set aside. Add the onion, mushrooms and thyme and stir occasionally, until tender (approx. 3-4 minutes). Add in the garlic and cook for an additional minute.

Whisk in the remaining flour until lightly browned (approx. 1 minute). Deglaze the pot with 1/2 cup beef broth. Make sure to scrape up all the brown bits. Stir in the remaining beef broth, Worcestershire sauce and beef. Place the lid on with the valve in the sealed position. Set to manual (high pressure) for 12 minutes. When finished, quick-release the pressure. Stir in the egg noodles. Set to manual (high pressure) for 5 minutes. When finished, quick-release the pressure. Stir in the sour cream and season with salt and pepper (to taste). Serve immediately. Note: Taste the final product, after adding the sour cream, and adjust seasonings to your taste.  To shorten cooking time, cook the egg noodles separately on the stove top while the main course cooks.  Best enjoyed immediately.

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

 

Lomo saltado without rice nor French fries

1/3 cup olive oil

1/2 onion, finely chopped

2 garlic cloves, finely chopped

1 cup Arborio rice

1 cup white wine

4 cups hot vegetable stock

Salt and pepper

2 tablespoons butter

 

This dish is a modern fusion created by Italian-Peruvian cooks, to bring their favorite preparations together in one meal.

 

Heat the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally until translucent. Add the rice and continue stirring for 7 minutes. Add the white wine, bring to a boil, and when it evaporates, start adding ladlefuls of the simmering stock. Stir the rice as you do this, until the stock is absorbed and the rice is al dente. Season with salt and pepper during this process. Finally, add the butter and stir until it melts. When your risotto is almost ready, make the lomo saltado.  Serve a portion of risotto on each plate and to with lomo saltado.  Serves 3

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

2 1/2 cups chicken broth

1 tsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp minced garlic dried

1/2 tsp minced onion dried

1 tsp parsley dried

salt and pepper to taste

6 frozen chicken tenders

4 medium potatoes peeled and diced

1 T. cornstarch

1/4 cup water

 

Pour the chicken broth, Worcestershire sauce, soy sauce, garlic, onion, and parsley into the Instant Pot liner. Add the chicken tenders to the pot. Peel and dice the potatoes and place in a steamer basket. Place the steamer basket on top of the chicken in the Instant Pot. Cook on manual HIGH for 6 minutes, allow for a 6 minute NPR. Remove the potatoes from the Instant Pot and mash the potatoes. I like to add 2 T. of butter and 1/4 cup of milk to the potatoes as I mash them. Then I season with salt and pepper.

Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot onto sauté. Create the cornstarch slurry with the cornstarch and water. Once the gravy is boiling, SLOWLY add the cornstarch slurry. Add only until the gravy is thickened to your liking. You may have some left over or you might not have quite enough, it just depends on how thick you like your gravy! Serve hot!

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

1 chicken breast cut into 1 inch cubes

1 1/2 cup chicken broth

1 1/2 cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb linguine noodles broken in half

2 T. dry ranch mix

3/4-1 cup shredded parmesan cheese

1/2 cup bacon prepped and crumbled

 

Combine broth, heavy cream, garlic, salt and pepper in the liner of the Instant Pot. Put the 1 inch cubes of chicken into the broth and cream mixture in the Instant Pot liner. Take care to distribute the chunks evenly around the liner. Place the broken pasta on top of the chicken in the liquid. MAKE SURE ALL NOODLES ARE COVERED WITH LIQUID. Move the pasta around until they are all covered.

Secure lid in place, make sure the knob is set to seal. Cook on manual HIGH for 6 minutes NPR for 6 minutes and then QR. The sauce at this point will be very runny, don’t be scared. It is supposed to be that way.  Stir in the dry ranch dressing mix, mix thoroughly. Gradually add in the shredded parmesan cheese. Add in small amounts at a time, stirring in-between each addition. Serve in bowls and top with crispy bacon bits. Enjoy!

Peru Lomo Saltado

Peru Lomo Saltado

Peru Lomo Saltado

1 pound sirloin steak, cut in bite-size pieces

2 garlic cloves, finely diced

3 tablespoons vegetable oil

1 red onion, thickly sliced

2 tomatoes, cut in thick slices

1 aji amarillo, cut in thin slices (or use 1 tablespoon aji amarillo paste)

4 tablespoons red wine vinegar

4 tablespoons soy sauce

Salt and pepper

1/2 cup fresh cilantro, chopped

2 cups French fries

1 1/2 cups cooked white rice

This robust entree is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.

 

Season the steak with salt, pepper, and garlic. Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak. Add all the cooked steak pieces, onion, tomato, and aji amarillo to the same wok, stirring for a couple of minutes. Add the vinegar and soy sauce down the sides of the pan and combine everything. Season to taste with salt and pepper. Turn off the heat, add the chopped cilantro, and serve at once with French fries and white rice.

Spicy Asian Shrimp

Spicy Asian Shrimp

Spicy Asian Shrimp

 

1/2 lb. medium-sized shrimp, peeled and deveined

2 T. + 1 T. fresh lemon juice

Sea salt and pepper to taste

3 T. low-sodium chicken or vegetable broth

2 medium garlic cloves

1/8 tsp. red pepper flakes

1/4 C. orange juice

1 T. minced fresh ginger

1 T. extra virgin olive oil

 

Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.  Peel and devein shrimp.  Rub shrimp with 2 T. lemon juice, salt and pepper.  Heat 3 T. broth over medium-low heat in a stainless-steel skillet.  When broth begins to steam, add shrimp, red pepper flakes, orange juice, and ginger and sauté. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cooking time. They become tough if overcooked.  Dress with the extra virgin olive oil and the remaining 1 T. lemon juice.

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

 

2/3 C. Jumbo Rolled oats

1 T. Raisins

1 T. Pumpkin or Sunflower Seeds

1 T. chopped Almonds

3 T. chopped dried Apricots

2 T. Apple or Orange Juice

2 small apples, peeled and grated

3 T. skim milk

 

Mix all ingredients except apples and milk.  Add apples and toss to combine.  Serve with milk.

Fried Wontons

Fried Wontons

Fried Wontons

4 dried shiitake mushrooms

1/2 C. hot water

4 ounces medium (41/50) raw shrimp, peeled and deveined, tails removed

12 ounces ground pork

2 garlic cloves, chopped

2 T. oyster sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper, or more to taste

Half 8-ounce can sliced water chestnuts, drained and finely diced

1/2 C. finely chopped green onions, white and green parts

1/4 Maui onion, finely chopped

48 wonton wrappers (pei)

Neutral oil, for deep-frying

Plum sauce, for serving

Chinese hot mustard powder, for serving

Soy sauce (shoyu), for serving

 

Begin by soaking the shiitake mushrooms in the hot water in a bowl for 10 minutes. Use a smaller bowl to weigh down the mushrooms, if necessary. Finely mince the shrimp with a heavy knife until the shrimp becomes paste-like; alternatively, pulse the shrimp in a food processor until the same paste-like results are achieved. After the shiitake mushrooms have soaked for 10 minutes, drain, press out any excess liquid, and finely dice the mushrooms, discarding the stems. Combine the shiitake, shrimp, pork, garlic, oyster sauce, salt, pepper, water chestnuts, green onions, and Maui onion in a bowl and mix with a wooden spoon until well combined. Do not overmix. Place a wonton wrapper on a clean, dry surface, arranging it so that points are at the top and the bottom. Place 2 tsp. of filling in the center of the wonton wrapper. Dip your finger in a small bowl of water and use it to lightly moisten the two top sides of the wrapper. Bring the bottom two sides up to meet the top moistened sides. Press the sides together to seal. If desired, pinch the outer edges from the longer sides of the triangle together. Repeat the process until all the filling and/or wrappers are used. Line a rimmed baking sheet with paper towels and top with a wire rack. Fill a wide Dutch oven or pot with 2 inches of neutral oil. Warm the oil over medium heat to 35O°F. Fry the wontons in small batches until golden brown and cooked through, 4 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat until all the wontons have been fried. Sen e warm with plum sauce or Chinese hot mustard paste (whisk together equal parts dry mustard powder with cold water until smooth) mixed with soy sauce.

BEEF BONE BROTH

BEEF BONE BROTH

BEEF BONE BROTH

4-5 pounds grass-fed beef bones, preferably marrow, joints, and knuckle bones

1 beef or pig’s foot

3 pounds meaty bones such as oxtail, shank, or short ribs

¼ – 1/2 C. apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

2 ribs organic celery, including leafy part, roughly chopped

1 onion, cut into large chunks

2 dried bay leaves

1-2 whole cloves

1 T. peppercorns

 

Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you are cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step.  Add the carrots, celery-, onion, bay leaves, cloves, and peppercorns and reduce the heat to low and cover the pot. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 12 hours or up to 24, adding water as needed to ensure the bones are always covered with water. (You will likely have to add water during the cooking process.)  When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the beef for another recipe. Pour the broth through a fine mesh strainer and discard the solids.  Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Creamy Lemon Garlic Salmon Piccata

Creamy Lemon Garlic Salmon Piccata

Creamy Lemon Garlic Salmon Piccata

4 6 oz skinless salmon fillets

Salt and pepper to taste

¼ cup flour

2 tablespoons unsalted butter

1 tablespoon olive oil

4 medium garlic cloves minced

â…“ cup dry white wine

1 cup low-sodium chicken stock/broth (fat free if you can find it)

1-2 level teaspoon cornstarch

3-4 tablespoons fresh lemon juice (adjust to your tastes)

4 tablespoons rinsed and drained capers

1/2 cup heavy cream

2-4 tablespoons coarsely chopped parsley to serve

Lemon slices to serve

 

Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic, sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute. Mix 1 teaspoon of cornstarch with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it is not thick enough, mix the remaining cornstarch with the remaining broth and add to the center of the pan. Stir in the cream and remove from heat and add the capers. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices. Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

 

Yield: 4 servings

Calories: 459

Fat: 25g

Fiber: 0g

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted Red Pepper Soup

 

1 cup (20 g) fresh basil leaves

2 cups (400 g) roasted red peppers

3 cups (720 ml) chicken broth

¼ cup (95 g) Feta cheese

½ teaspoon ground black pepper

 

Combine all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6 minutes or until heavy steam escapes from the vented lid.

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

5 chicken breasts boneless and skinless

6 tablespoons unsalted butter divided

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 teaspoon Italian seasoning

2 lemons juiced and zested

2 garlic cloves minced

1 cup half and half

1 tablespoon cornstarch

1 tablespoon chicken base optional, but delicious!

 

In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat. Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan. Cook on each side for 4-6 minutes. Add the chicken to your slow cooker. Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don’t cook the lemons in the slow cooker). Cook on low for 4 hours or on high for 2 hours. In a large measuring cup add the half and half, cornstarch and chicken base and whisk well. Add the liquid, mix, and cook an additional hour on high.

 

Yield: 5 servings

Calories: 465

Fat: 25g

Fiber: 1g

Guava Cake

Guava Cake

Guava Cake

Cake:

2 1/2 C Cake Flour

2 1/2 tsp. Baking Powder

3/4 tsp. Kosher Salt

1/2 C Butter, unsalted at room temp

1 1/4 C Sugar

6 Large Egg Whites

1/4 C Neutral Oil

1 C Whole Milk

2 tsp. Vanilla

1 C Guava puree or concentrate

3 squeezes of red gel coloring (optional)

 

1 C Heavy Whipping Cream

8 ounces Cream Cheese, room temp

1/2 C sugar

pinch of Kosher Salt

2 squeezes red gel coloring ( optional)

1/2 C guava puree or concentrate

 

Guava Gel:

1 1/2 C Guava Juice or concentrate

1/2 C Sugar

1/4 C Corn Starch

2 T. Water

 

Make the guava gel:  Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.

 

Make the cake:  Preheat oven to 350 Deg F. Line a 9×13” pan with parchment paper, leaving some overhang on the long sides.  In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.  In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes. Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.

 

Make the Frosting:: Once the cake is cooled make the frosting: In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed. Fold in the whipped cream in three additions, incorporating completely after each addition.

 

Frost the cake: Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting. Chill for at least 2 hours before serving. Cut into 24 pieces and serve.

Triple Berry Smoothie

Triple Berry Smoothie

Triple Berry Smoothie

½ cup (120 ml) water

½ cup (75 g) red grapes

½ cup (120 ml) plain low fat yogurt, or non-dairy alternative

½ cup (75 g) frozen strawberries

½ cup (80 g) frozen blueberries

½ cup (70 g) frozen raspberries

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

Creamy Baked Sausage Risotto

 

For the Chicken Sausage

1 tsp olive oil

¾ lb Italian chicken sausage

Risotto

1 T. olive oil

1 T. butter

1 medium onion, cut into ½-inch dice

1 rib of celery with leaves (if you have any), thinly sliced

1 garlic clove, thinly sliced

¾ cup Arborio rice

splash of dry white wine, such as Sauvignon Blanc

1 14 oz can of diced tomatoes

3 cups of good-quality chicken broth (or stock), plus more as needed

salt & pepper

¼ cup roughly chopped parsley (I used the curly kind)

parmesan cheese

extra olive oil, for serving

 

Preheat your oven to 350 F. In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.

To begin the risotto, add the olive oil and butter to the Dutch oven. Sauté the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes. Add the rice. Stir the grains to coat, 1 minute. Deglaze the pan with a splash of white wine scraping up any brown bits stuck to the bottom of the pot. Simmer for 1-2 minutes or until the wine is slightly reduced. Add the tomatoes and chicken broth, and give it a stir. Place the lid on top and transfer to the oven. Bake for 30 minutes.

Meanwhile, slice the sausage into rounds. At the 30 minute mark, add the sausage to the pot. Continue to bake for an additional 10 minutes. The risotto is ready when the grains are tender, but still have a slight bite to them. Remove the pot from the oven and peek inside; adjust consistency with more chicken broth or simply keep it the way it is. Risotto is very forgiving. Taste and season with salt and pepper. Stir in the chopped parsley. Serve warm with a drizzle of extra olive oil and plenty of parmesan cheese.

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

1 tablespoon extra-virgin olive oil, plus more for serving

2 cups thinly sliced fennel (reserve the fronds for garnish)

1 medium onion, diced

½ teaspoon kosher salt, plus more to taste

1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)

2 teaspoons ground coriander

1 quart vegetable or chicken stock

Finely grated zest and juice of 1 lemon

Freshly ground black pepper, to taste

1 cup chopped fresh cilantro

 

Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

 

1 whole egg

1 T. apple cider vinegar

2 egg yolks

1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)

3 T. bone broth (neutral or lightly flavored)

1 tsp. sea salt or Himalayan salt

2 C. extra-virgin olive oil

Optional spices for flavor and balance of tastes:

1 tsp. thyme

1 tsp. basil

1 tsp. black pepper

2 large cloves garlic

 

Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in.  Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

 

2 T. coconut oil, ghee, or butter

2 tsp. turmeric

2 tsp. black pepper

3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)

1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)

2 tsp. sea salt

Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini

 

Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body.  Add more sea salt and pepper, if needed.  Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

 

4 medium carrots

1 zucchini

1 yellow summer squash

1 C. mirin

1/4 C. extra-virgin olive oil

1/4 C. bone broth or stock

1 tsp. sea salt

2 tsp. dill weed (or 1 1/2 T. fresh)

1 tsp. oregano

 

Preheat oven to 350° F. You can cut these vegetables however you want: If you’re in a hurry and not concerned about presentation, you can rough cut them into chunks. You can avoid chopping altogether by using one of the slicing attachments on your food processor and slice them into half-moons or rounds (a fast and easy kitchen trick). You can amp up the presentation for a fancy dinner by julienning them (again, your food processor may have an attachment for this— bonus!). Make flat strips (that is, long, thin slices) in your food processor or with a mandolin. As one more creative alternative, you could make thin spaghetti-like spirals with a spiralizer.  Put all ingredients into an uncovered casserole dish and mix well. Bake for 20 minutes (if you’re doing long, thin slices or spirals, cook for 10-15 minutes). The vegetables are done when they’re slightly soft when pierced with a fork. Save the excess liquid for another recipe.

CHICKEN BONE BROTH

CHICKEN BONE BROTH

CHICKEN BONE BROTH

 

Yield: Varies depending on pot size; these ingredients are sufficient for 1 gallon of broth

 

3 or more pounds raw chicken bones/carcasses (from 3-4 chickens)

6-8 chicken feet or 1 pig’s foot

1 whole chicken and 4 -6 additional legs, thighs, or wings

1/4-1/2 C. apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

3-4 ribs organic celery7, including leafy part, roughly chopped

1 onion, cut into large chunks

1 tomato, cut into wedges (optional)

1-2 whole cloves

2 tsp. peppercorns

1 bunch parsley

 

Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you’re cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery, onion, tomato (if using), cloves, and peppercorns and reduce the heat to low. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 4 hours or up to 6, adding water as needed to ensure the bones are always covered with water and adding the parsley in the last hour. (You will have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the chicken for another recipe. Pour the broth through a fine mesh strainer and discard the solids.  Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very’ gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

French Onion Beef Bone Broth

French Onion Beef Bone Broth

4 C. (1 quart) Beef Bone Broth

1 small clove garlic, smashed

About 1 C. Roasted Sweet Onions

1/4 tsp. herbs de Provence

1 peppercorn

Celtic or pink Himalayan salt

 

Heat the broth in a saucepan over medium heat. Add the garlic, onions, herbs, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the garlic and peppercorn. Season with salt.

Shrimp Pho

Shrimp Pho

Shrimp Pho

 

1 quart vegetable stock

1 handful bean sprouts

2 ounces snow peas

2 ounces sugar snap peas

2 ounces baby corn

1-inch piece ginger, peeled and grated

1 T. fish sauce

Juice of 1/2 lime

12 large shrimp, shelled and deveined

1 handful each fresh basil, mint, and cilantro

1/2 red chile, finely sliced

 

Pour the stock into a large saucepan and bring to a boil. Add the bean sprouts, snow peas, sugar snap peas, baby corn, and ginger and cook for 3 to 4 minutes. Add the fish sauce and lime juice. Add the shrimp and cook until pink, 2 to 3 minutes. Serve topped with the herbs and chile.

 

Yield: 2 servings

Calories: 170

Plantation Iced Tea

Plantation Iced Tea

Plantation Iced Tea

3 C. freshly brewed green tea. at room temperature

1/3 C. fresh pineapple juice

1/4 C. Ginger Simple Syrup

1 fresh lime juice

Ice, for serving

Fresh mint sprigs, for garnish

Pineapple wedges, for garnish

 

Combine the green tea, pineapple juice, simple syrup, and lime juice in a large glass measuring C. or bowl and whisk together. Cover the C. or bowl with plastic wrap and refrigerate until cold, about 1 hour. Serve over ice and garnish each glass with mint and a pineapple wedge.

 

Ginger Simple Syrup

 

1 C. granulated sugar

1 C. filtered water

One 1-inch piece fresh ginger, peeled and thinly sliced

 

In a saucepan, combine the sugar, water, and ginger. Bring to a boil over medium-high heat, stirring with wooden spoon to dissolve the sugar. The liquid should go from cloudy to clear. Remove from the heat and let steep for about 1 hour before removing the ginger. Store the syrup in an airtight container in the refrigerator for up to 1 week.

Pepper with Jeweled Feta

Pepper with Jeweled Feta

Pepper with Jeweled Feta

 

1 red bell pepper

Olive oil

1 ounce feta, diced

1 T. chopped mint

1 T. chopped cilantro

1 scallion, finely chopped

1 T. chopped pistachios

4 cherry tomatoes, halved

2-inch piece cucumber, diced

Seeds from 1 pomegranate

Juice of 1/2 lemon

 

Preheat the broiler. Halve the bell pepper and remove the seeds. Brush the skin with the oil and place skin side up on a baking tray. Broil the pepper for 5 minutes. Combine all the other ingredients in a bowl.

Remove the bell pepper halves from the broiler and stuff with the feta mixture.

 

Yield: 1 serving

Calories:  220