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.

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).

ARUGULA AND SPINACH STIR FRY

ARUGULA AND SPINACH STIR FRY
We doubled this but could of tripled it.  Cooked down a lot.  Scott made it and didn't add any curry, but it would have been so good with it.

1 cup chopped arugula
1 cup chopped spinach
1 large onion chopped (would not double)
3 green chilies chopped (used 1 can diced green chiles)
salt to taste
1 T oil (just use vegetable broth)
1 spring curry leaves
2 T grated coconut (used Trader Joe's chunks)
1/2 tsp mustard seed

Heat pan and add mustard seeds.  When they begin to splutter add the onion, green chilies and curry leaves and fry until onions are slightly brown.

Toss in greens.

Add salt and coconut.

Cover and cook for a few minutes till all the water dries.

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).

9 DAY CABBAGE SLAW

9 DAY CABBAGE SLAW

We really liked.  Stuffed green olives would be a good addition.  This was found in the Pima cookbook pg. 22.

1 large head cabbage, shredded or chopped
1 (4 oz) can pimento, chopped
1 green pepper, chopped
1 onion, chopped
1-2 cups sugar (I did only 1)

DRESSING:
1 cup oil
1 cup vinegar
2 T celery seed  (1 did 1 T really full)
1 T salt
2 T sugar

Mix first 4 ingredients together and pour sugar over them.  Let stand until moisture forms.

Dressing: Mix all ingredients and bring to a boil and pour over veggies.  Mix well and store in airtight bottle in fridge (I just did in a tuberware container).  Keeps well and disappears fast.

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?)

POTATO SOUP

We loved this soup.  It is so hearty and keeps you full.  Nice on a cold day.  I put it in the instant pot about 1:30 and did crock pot setting.  We ate it about 5:30 pm.  Everything was soft.  We cooked bacon and crumbled in each serving.  Also put in chopped chives.  For the leftovers we haven’t put in bacon.  Good without.

1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
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1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional

Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).


https://temeculablogs.com/instant-pot-potato-cheese-soup/

BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
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5-6 celery stalks
2 large bell peppers
2 large onions
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2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

BEEF-STUFFED SOPAIPILLAS

This recipe came from Taste of Home Contest Winning 2006 pg. 124
https://www.tasteofhome.com/recipes/beef-stuffed-sopaipillas

We all loved!

We put the sauce on top instead of inside.  Had enough left over for about 2-3 more.  We thought this mixture would make good nachos as well.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water
• 1/4 cup evaporated milk
• 1-1/2 teaspoons canola oil
• Additional oil for frying
• FILLING:
• 1 pound ground beef
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

• SAUCE:
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon onion powder
• 2 cups shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.

Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.

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.

COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.