It’s snowing out and they are forcasting up to 8″. Nothing better than a hot cup of soup on a snowy afternoon. Warms the soul.
Sorry about the reflection in the bowl.
Start your morning off with an organic ginger shot. It is a great idea because it is a major immunity booster, kick starts your energy levels and provides liver protection.
Here’s one I found
Whisk all the ingredients in a small jug until combined. Pour into a serving glass.
If you are making a pot of soup for dinner tonight, you might want to throw in an organic leek. The Folate that is present throughout the plant makes it a cardio-protective food from top to bottom. Leeks are also high in Vitamins K,
A, B6 & C.
Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.
Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time
Ingredients
· 3 cups dice Carrot
· 2 cups dice Celery
· 4 cups peel and dice Russet Potato – I would cut slightly large dice.
· 1 ½ cups dice Onion
· 3 teaspoons mince Garlic, Cloves
· 4 ½ teaspoons Worcestershire sauce
· 1 teaspoon Thyme, Dried
· 1 teaspoon Basil, Dried
· 1 whole Bay Leaf
· ½ teaspoons Black Pepper
· Pinch of Red Pepper flakes
· 2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe
· 14 ½ ounces Diced Tomatoes, Canned
· 14 fluid ounces Beef Bone Broth
· ⅛ teaspoons Salt
Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from once a month meals this was her receipe I added just a few things
Directions
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Release pressure.
Remove bay leaf.
We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie
Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.
I left her recipe for the Guacamole so I could try in the future.
Prep: 15 minutes
Cook: 55 minutes
Ingredients:
Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .
4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
You might want to try out my Mexican Lasagna this was pretty good.
Very nice so was the opener
Lyn went to Christine’s house last weekend and came back raving about these turkey burgers. So of course I had to make them for her she asked I delivered. Got to admit they were good. Another good food network recipe with just a little change from me.
The Perfect Turkey Burger (Food Network)
Ingredients
Dijon mustard, mayonnaise and sliced avocado, for topping Add
Directions
Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined.
Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Sorry we were so hungry that I forgot to take plated picture, but here is one from their site
Recipe courtesy of Food Network Magazine
Came home hungry threw some salt, sugar into water and soaked the pork chops about 1/2 hour. Grilled them on the BBQ and ate with a little applesauce. Lyn enjoyed very much and that makes me happy.
We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head. This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.
This was kind of a cook from the gut recipe
Ingredients:
Instructions:
Gourmet Dad, Don’t Let The Title Fool You 