White Bean Stew with Butternut Squash

 WHITE BEAN STEW WITH BUTTERNUT SQUASH

We liked this.  It was hearty.  I was in a hurry and added the kale and corn with the butternut squash.  Turned out fine.

• 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked (did black-eyes peas)
• ▢1 large onion chopped
• ▢4 cloves garlic minced
• ▢5 cups water (had some vegetable broth that need to be used did 2 cups rest water)
• ▢4 teaspoons smoked paprika divided (added 2 tsp)
• ▢2 teaspoons dried oregano divided (did one drop essential oil)
• ▢1 1/2 teaspoon ground cumin divided
• ▢1 teaspoon dried basil (did 2 drops essential oil)
• ▢1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
• ▢1 large red bell pepper chopped
• ▢1 jalapeño pepper optional, seeded and finely chopped (didn't add)
• ▢1 15-ounce can diced tomatoes fire-roasted preferred (just used regular)
• ▢1 teaspoon salt or to taste
• ▢1 bunch kale removed from stems and sliced (about 12 ounces,)
• ▢1 cup fresh or frozen corn optional
• ▢1/2 cup chopped fresh basil (didn't add)

Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.

Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.

Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.) If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.

Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.

Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.

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.

ALTON BROWN LENTIL SOUP

ALTON BROWN LENTIL SOUP
We all really liked this.  Scott just started eating plant based so I did 1 can (15 oz) chicken broth and the rest vegetable broth that I made myself (frozen vegetable scrapes boiled down and some vegetable concentrate added)

Alton Brown Lentil Soup
https://www.food.com/recipe/alton-browns-lentil-soup-369791?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

2 tablespoons olive oil - didn't add
1 cup onion (chopped finely) - any onion will work
½ cup carrot (chopped finely) - used 1 cup
½ cup celery (chopped finely) - used 1 cup
2 teaspoons kosher salt - did 1 kosher and 1 iodized
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
½ teaspoon coriander (ground) - at the end used 1 drop fennel and sprinkled in more cumin 
½ teaspoon cumin (ground)
½ teaspoon grains of paradise (ground) - can substitute black pepper/cardamom

with salt, sweat the onion, carrot, and celery in hot olive oil.
add the broth, tomatoes, lentils and seasonings.
bring to a boil.
reduce heat and cover, cooking about 35-45 minutes.
blend if desired (I do not blend).

PUT-IT-ON-ALLTHETHINGS CILANTRO RANCH DRESSING

https://www.blessthismessplease.com/put-it-on-allthethings-cilantro-ranch-dressing-and-sauce/

Jenn made this dressing when we were in Washington.  It was so delish!  We were dipping it with Taquitos.  Would be good on salad, burritos, quesidallas, burgers etc.

Put-It-On-Allthethings Cilantro Ranch Dressing And Sauce

Makes 2 cups

• 1 cup bottled salsa verde
• 1 (0.4 oz) packet buttermilk ranch dressing mix (or the homemade equivalent)
• 1/3 cup chopped fresh cilantro
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 teaspoon minced garlic, about a clove
• 1/2 teaspoon coarse salt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 2 tablespoons sugar or honey
• Few shakes of your favorite hot sauce (optional)

1. Add all the ingredients to the jar of your blender and blend until smooth. Store in a covered air-tight container in the fridge for up to a week (a mason jar works great for this!). Enjoy on everything.

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.

SALSA

• QUICK AND EASY BLENDER SALSA
• Scott really liked this.  I would have liked it better with mild.  So easy to make.  Fresh tomatoes work too.
• 
  
• 1- 14 oz can diced tomatoes (had a can with oregano and other spices)
• 1- 10 oz can orginal Rotel (prefer Mild)
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed (didn't add)
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

FRESH TOMATO SALSA

This is the salsa recipe Lisa likes to use.  She got it from allrecipes.

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 tsp salt
2 tsp lime juice

In a bowl mix all together and chill 1 hour before serving.

LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.