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.

BEST LENTIL SOUP

BEST LENTIL SOUP RECIPE
I think this is my favorite one.  So good! Good comments on the website.  I took the suggestion of one person and did 1 can regular diced tomatoes and 1 with chiles and didn't add red pepper flakes.  Just the right spice level.  Could easily be doubled.  I thought the kale would cook down,but it didn't so next time need to chop or cut smaller. This is what the person put who posted the recipe:

https://cookieandkate.com/best-lentil-soup-recipe/

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

¼ cup extra virgin olive oil - didn't add
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained (1 regular, 1 with chilies)
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water - don't remember adding this since I had already precooked lentils
1 teaspoon salt, more to taste
Pinch of red pepper flakes - didn't add
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed (chop small)
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste (had a fresh lemon)

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
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8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

MINESTRONE SOUP

HEALTHIFIED CHICKEN MINESTRONE SOUP

http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=49284&revs=&text=Smalltext

So good. Jackson loved helping me make it. We had it with grilled cheese sandwiches on homemade wheat bread - yum!

75% less sat fat • 50% less cholesterol than the original recipe—see the comparison. Minestrone, an Italian vegetable soup, is a healthy option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check. 

prep time:25 min

start to finish:45 min

makes:8 servings

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1	tablespoon olive oil
1	cup sliced carrots
1/2	cup chopped celery
1/2	cup chopped onion
5 1/4	cups Progresso® reduced-sodium chicken broth
2	(15 oz) cans Progresso® cannellini beans (white kidney beans), rinsed and drained
8	ounces skinless, boneless chicken breast, cut into bite-size pieces
1	cup fresh green beans cut into 1/2-inch pieces (4 ounces)
1/4	teaspoon black pepper
1	cup dried multigrain bow tie pasta
1	medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1	(14.5 oz) can Muir Glen® diced tomatoes with basil and garlic undrained

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1.	In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2.	Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

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Nutritional Information

1 1/3 cups: Calories 210 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat0g);Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 6g); Protein19g Percent Daily Value*: Vitamin A 60%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges:2 Starch; 0Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

HOMEMADE PIZZA SAUCE

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

http://www.melskitchencafe.com/homemade-pizza-sauce/

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

FAJITAS

FAJITAS
These were very easy and so tasty!  I got the peppers from Costco (red, yellow and orange).

3 peppers (any color), cut up (I used yellow, orange and red)
1 onion
2# chicken
2 T taco seasoning
4 garlic cloves
1-2 limes (I used lime juice)
1 can diced tomatoes
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tortillas
cut up tomatoes, optional
sour cream
guac (got the individual ones from Costco)
cheese

In crock pot layer half of the cut up peppers and half of the onion.  Add 2# of chicken and sprinkle with 1 T of taco seasoning.  Turn chicken over and sprinkle with 1 T of taco seasoning.  Add four garlic cloves, lime juice and diced tomatoes.  

Cook on high for 3 hours.

Remove chicken and slice or shred.  Return chicken and mix.  Heat up tortillas.  Top with chicken/pepper mixture and add any toppings.

JUDY'S DISH

JUDY'S DISH
This is the 2nd McCleve pg 91.  We have this lots.  It was one of my favorites growing up and my family loves it too.  So easy to prepare.

Brown:
1# hamburger
1 chopped onion

Add:
2 cans (23 oz) Ranch Style beans
2 cans diced tomatoes (roughly 46 oz)

Simmer for 15 minutes.  Pour over regular Fritos (chili good too).  Top with grated cheese, tomatoes and lettuce.  Add hot sauce if desired.

PIZZA CRUST AND SAUCE

This was really good.  I didn't do her method of cooking, but liked how the crust tasted and LOVED the pizza sauce.  I made the pizza sauce in the braun.  Was able to get one round pizza and one cookie sheet pizza out of the sauce.  I 1.5 the pizza crust recipe to make one round and one cookie sheet.  Judi had given us two fresh mozzarella packages.  They made the pizza a little bit wetter but it was good. We also did pepperoni, cheese, pepperoni and cheese, breakfast sausage with green peppers.

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper (didn't add)

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Homemade Pizza – New and Improved

YIELD: MAKES 2 12-INCH PIZZAS OR 1 LARGE 16 TO 18-INCH PIZZA

INGREDIENTS

• 1 1/4 cups warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

DIRECTIONS

1. Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
2. Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
3. 45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
4. Here's a few different methods for making great pizza:
5. Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
6. Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
7. Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you'll know how messy it can be - cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I'll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don't worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely - and while you don't get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.