DETOX SOUP

 DETOX SOUP

https://www.365daysofcrockpot.com/instant-pot-detox-soup/

My whole family liked this.  We had with homemade bread.  I added pasta noodles and some of the italian pasta (what I use in blue zone soup) that I had left over.  Was really good as a leftover.  Liked with croutons as well.  I did on the stove top.  Had it simmering about 1/2 the day.

2 tsp olive oil (I didn’t use)

1 cup chopped onions

1 Tbsp minced garlic

8 cups vegetable broth (or 8 cups water + 8 tsp Better Than Bouillon vegetable base)

1 (14.5 oz) can petite diced tomatoes or crushed tomatoes

1 ½ cups frozen corn

1 cup diced celery

1 ½ cups sliced carrots

1 (12 oz) bag frozen cauliflower florets

1 (10 oz) bag frozen green beans

1 (15 oz) can black eyed peas (rinsed and drained) (didn't have so did a white bean)

½ tsp salt

½ tsp pepper

1 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp chili powder

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.

Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.

Stir and then ladle into bowls and serve. 

Slow Cooker

Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.

Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. 

Cover and cook on low for 4-6 hours, or until vegetables are tender. 

Stir and then ladle into bowls and serve.

Some Substitution Ideas:

Diced fresh tomatoes can be used in the place of canned tomatoes

Canned corn or fresh corn can be used in the place of frozen corn

Fresh cauliflower florets can be used in the place of frozen

Fresh green beans can be used in the place of frozen

If you want to use dried black eyed peas you will need to cook them separately first. You can pressure cook them for 15 minutes with plenty of water and then drain and rinse. Use about ½ cup of dried black eyed peas for the equivalent of one can.

You can use any other type of cooked legume in this recipe in the place of black eyed peas. For example, white beans, black beans or chickpeas are all good options.

POPCORN CAULIFLOWER NUGGETS

POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix

https://nancycreative.com/2016/10/28/popcorn-cauliflower-nuggets/

We all really liked this.  Would be good with other veggies as well.

Serves 4-6

• 2 medium heads cauliflower, broken into popcorn-sized florets
• 3 Tablespoons olive oil
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.

Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.

Remove pan from the oven and empty the bag onto the piping hot baking sheet.

Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

CHOCOLATE FROSTING

CREAMY CHOCOLATE FROSTING
Best ever! Yum! Yum!

2 1/2 sticks (10 oz) unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup cocoa
pinch of fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 oz semisweet chocolate, melted and cooled
1 tsp hot chocolate

Add the butter, sugar, cocoa and salt to food processor.  Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process until combined,a bout 10 seconds.  Scrape the sides of the bowl one more time, and then drizzle in the chocolate and hot chocolate.  Pulse until the frosting is creamy, about 15 seconds.  Makes about 3 cups.

MEXICAN HOT CHOCOLATE FROSTING
This is really tasty!  I only used 1/2 tsp chili powder but I think it would be good and not too spicy with 1 tsp.  Would like to try cupcake recipe sometime to go with it.
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/double-feature-cupcakes-with-mexican-hot-chocolate-frosting-recipe/index.html

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Beat cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.