PLANT BASED CHEESE SAUCE

CHEESE SAUCE
Yum!  Easy to make.  Takes about 35-45 minutes to make.  Freezes good.

2-3 Yukon gold potatoes, chopped into bite size pieces
1 large carrot, chopped into bite size pieces
1 cup water, reserved from boiling vegetables
3 T nutritional yeast
2 T lemon juice
1.5 T olive oil (I only use 1 T and used avocado) - next time try without any
2 tsp salt
1 jalapeno, stem removed - didn't add
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp chili powder
1/8 cayenne powder - didn't add

Start by bringing a pot of water to boil.  Once boiling, add chopped veggies and cook until fork-tender (around 10 minutes).  Transfer veggies with a slotted spoon to a blender - SAVE 1 CUP OF THE WATER

Allow the veggies to cool for 15 minutes.

Next add everything else to the blender and process until smooth and creamy.  Keeps wells for 1-2 weeks in fridge.


CHEESE SAUCE
Javan said he likes this more than real cheese.  Lots of steps so I usually do the top one.  This one is darker than the one above and looks more like cheese.  Works really good for mac & cheese also freezes well.

2 cups water
3 medium white potatoes, peeled and quartered
2 medium carrots, peeled and cut into chunks
1 tsp salt
3 tbsp lemon juice
2 tbsp nutritional yeast
1/2 cup garbanzo beans
1/4 cup aquafaba (bean water from the garbanzos)
1/4 to 1/2 cup cashews

2 tbsp tahini
1 tsp paprika
pinch red pepper flakes

Peel and cut the potatoes. 

In a medium pot, add the potatoes and carrots and about 2 cups water. Bring to a boil. Boil for about 20 minutes, until the potatoes are very tender. Set aside to cool until it can be handled. 

Add the potatoes and carrots and the cooking water to a high-speed blender. Add the salt, garbanzo beans, aquafaba, nutritional yeast, and lemon juice. Blend well for a minute, until smooth. 

Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.

Use on vegetables, chips, pasta, etc. Store covered in the fridge for up to three days.

WHITE SAUCE

WHITE SAUCE
We had this at Justin & Jenn's house.  Jenn added cooked hamburger and we had on top of potatoes with all kinds of veggies.  My family really liked it.  You could add any seasonings and use this for anything.  Biscuits & gravy, homemade mac and cheese and any kind of soup.  She cooked all her potatoes in the microwave. In a bowl not wrapped or anything.

8 T butter
8 T flour
4 c milk

Melt butter in pot, then add flour, mix.  Add milk and heat on medium.  Stir every couple of minutes and you will feel it thicken.  Add your flavoring: chicken or beef boullion or juice, sausage, cheese etc.  To thin add milk.

CREAMY MASHED POTATOES

CREAMY MASHED POTATOES
This is the only way I am going to make mashed potatoes from now on.  No longer am I going to use the Bosch. I can't believe I have been making them wrong for so many years.  I love, love doing it this way.  They are so creamy and yummy!  Thank you Pioneer Woman!  I don't always add as much butter/cream cheese and it calls for.

http://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. 

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

BREAKFAST BOWLS

BREAKFAST BOWLS
http://www.thirtyhandmadedays.com/2016/02/hearty-make-ahead-breakfast-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

My family loved these!  I added a meat to it as well.  I had Yukon Gold potatoes on hand.  Forgot to add the salsa.  Would be good. I added spinach to the eggs. Would be good with peppers added.  We liked the potatoes so much when we had waffles a couple of days later I made the potatoes to go with them.

Hearty Make Ahead Breakfast Bowls

 

Print

Ingredients

• 3 lbs. red potatoes, cubed
• 1 Tbsp olive oil
• pepper to taste
• 9 large eggs
• Olive oil spray
• 1½ cups salsa
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1 inch cubes.
3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
8. Store in fridge for up to a week.
9. Reheat at 30-45 seconds in the microwave.

CROCK POT CORN CHOWDER

http://www.thehungryhoarder.com/2012/12/04/crockpot-corn-chowder/

Crockpot Corn Chowder

Didn't sure how we would like this, but very yummy!  Used some of our leftover Christmas ham.  Leftovers were very good too.  Really liked it because it isn't as heavy as some of other soups.  Had some little teeny tiny potatoes (Trader Joes) that I used whole.  Just threw them in - didn't peel.  Also used three russet potatoes.

8 Servings

I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.

Ingredients:

• 6 potatoes peeled, cubed
• 1 can (14 ounce) creamed corn
• 1 cup corn frozen
• 2 cups chicken broth
• 8 ounces ham diced
• 1 teaspoon white pepper
• 1 teaspoon sweet basil
• 1 cup onions diced
• 1/2 stick butter softened
• 2 cups half & half
• 1 cup colby jack cheese shredded
• 3 green onions sliced, green part only (didn't have any)

Directions:

1. Place potatoes, corn, chicken broth, ham, pepper, basil and onions into the crockpot.
2. Cover and cook on low for 7-8 hours.
3. Using a handheld potato masher, mash the mixture to your desired consistency.
4. Add the butter and half and half.
5. Cook for an additional 30 minutes on high.
6. Top with cheese and green onions.
7. Serve with your favorite bread.

CHICKEN IN A POT - CROCKPOT OR OVEN OR INSTANT POT

CHICKEN IN A POT
We loved this recipe!  Used leftovers to make soup.  Found in crock pot cookbook pg. 168.

UPDATE: A co-worker (Cindy Crump) told me how she likes to do this.  I made it and YUM!  I need to make this more.  In roasting pan at 350 put a full size chicken some peeled cut up potatoes and carrots (cut carrots small).  Put oil on bird and top with salt, pepper, Italian seasoning and paparika.  Cook for 2 hours.  It was so tasty the skin on top got crispy and the potatoes on top were roasted. Yum!  We had with blueberry biscuits.

2 carrots, sliced
2 onions, sliced
2 celery ribs, cut in 1" pieces
3 # chicken, whole or cut up
2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 cup water or chicken broth

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water. 

Cover.  Cook on Low 8-10 hours or High 3 1/2-5 hours (use 1 cup liquid if cooking on High).

Note: To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking. 

ANOTHER RECIPE
Found this on Pinterest
We all really liked it.  Put it in the instant pot frozen. Just rubbed the mixture on it.  I used two drops of thyme essential oil.  Did pressure cooker 11 minutes but could have done 10.  Can save the juice for soup or any recipe that needs a broth.

1/2 tsp each salt, pepper, onion powder, thyme (or essential oil drops), basil, paprika
1 tsp garlic powder
3/4 cup water (or chicken broth) in bottom of instant pot 

STEW

"ABSENT COOK" STEW
We really liked this.  Found in crock pot cookbook pg 28.

2# stewing beef, cubed
2-3 carrots, sliced
1 onion, chopped
3 large potatoes, cubed
3 ribs celery, sliced
1 can tomato soup
1 soup can water
1 tsp salt
dash of pepper
2 T vinegar

Combine all ingredients in slow cooker.  Cover.  Cook on low 10-12 hours.

BEST EVER BEEF STEW
This is really, really good. We had with biscuits.  Can also do in crockpot 8-10 hours on low and put in peas last 45 min.
https://www.thecountrycook.net/best-ever-beef-stew/?pp=1

2 pounds beef stew meat

1/2 cup all purpose flour

1 tablespoon seasoned salt

1/2 teaspoon black pepper

1/4 cup vegetable oil

1 medium yellow onion, diced

2 stalks celery, diced

3 cups water

3 heaping teaspoons Better than Bouillon (concentrated beef stock)

2 tsp. Worcestershire sauce

1 tsp. minced garlic

3 large carrots, peeled and diced

4 russet potatoes, diced into chunks

1 cup frozen peas

1. Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
2. Seal bag and shake to combine ingredients.
3. Add in stew meat.
4. Shake well to coat with flour.
5. In a large pot, over high heat, pour in vegetable oil.
6. Once the oil is hot, add floured beef chunks (in two batches).
7. Don't shake off too much of the flour when you take them out.
8. The flour will actually help thicken up the stew some.
9. Brown half of the beef chunks then do a second batch until they are all browned.
10. We are not cooking the meat all the way.
11. Just browning it will help give the beef a great color and flavor.
12. Take out the browned beef and set aside.
13. Season with pepper.
14. If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
15. Cook until translucent (just a few minutes.)
16. Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
17. Add water and concentrated beef stock, Worcestershire sauce and garlic.
18. Stir well.
19. Add meat back to the pot.
20. Then toss in diced carrots and potatoes.
21. Stir to combine.
22. Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
23. Give stew a stir every so often while cooking.
24. Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
25. Once peas are tender, you are ready to dig in!

HEARTY BRUNCH POTATOES

HEARTY BRUNCH POTATOES
I have made this several times for the family and to take to people.  It always goes over very well.  Takes a while to prepare.  Plan on 1.5 hours total.  Found in Taste of Home Family Collection Cookbook pg 41.  If there are any leftovers they heat up really well in the oven.  Goes really well with Coconut Toast (same cookbook pg 37), eggs or strata.

Ingredients

• 7 medium potatoes, peeled and cut into 1/2-inch cubes

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

• 1/2 cup fresh or frozen corn

• 1 small onion, chopped

• 1 to 2 garlic cloves, minced

• 1/2 pound smoked turkey sausage links

• 2 tablespoons olive oil

• 1/4 teaspoon pepper Directions Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes. Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through. Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 12 servings.

PERFECT POTATOES AU GRATIN

http://thepioneerwoman.com/cooking/2010/01/perfect-potatoes-au-gratin/

These are super yummy!  Would probably use less garlic (used 4 fresh) next time.  Went perfect with ham, cranberry bread, pumelos and homemade creamed corn.  Perfect Christmas 2014 dinner. 

Perfect Potatoes au Gratin

Prep Time:

 10 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
•  Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths. (sliced about 1/4"-1/2")

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

FARMHOUSE PORK AND APPLE PIE

FARMHOUSE PORK AND APPLE PIE

This came from taste of home famiy collection pg 131.  Boneless pork was so expensive so I got pork ribblets because they were so much cheaper.  Since it had bones in it I didn't put the mashed potatoes on top, but had them as a side.  We also had it with corn on the cob.  I cooked the bacon on the griddle then cooked the onions from that grease in the dutch oven.  Cooked the pork on the griddle the put all of it in the dutch oven.  It just fell off the bone - it was super yummy!  Most of the reviews said to double the potatoes.

http://www.tasteofhome.com/recipes/farmhouse-pork-and-apple-pie

• 1 pound sliced bacon, cut into 2"

• 3 medium onions, chopped

• 3 pounds boneless pork, cut into 1-inch cubes

• 3/4 cup all-purpose flour

• Canola oil, optional

• 3 medium tart apples, peeled and chopped

• 1 teaspoon rubbed sage

   (just did Italian seasoning)

• 1/2 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup apple cider

• 1/2 cup water

• 4 medium potatoes, peeled and cubed (or more)

• 1/2 cup milk

• 5 tablespoons butter, divided

• Additional salt and pepper

• Minced fresh parsley, optional

1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.

LOADED BROCCOLI CHEESE AND BACON SOUP

My favorite Broccoli Cheddar soup is the one in the McCleve cookbook pg. 56.

Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman).  But you could do it in the crockpot which was nice.  Also used cream of celery soup instead of making a soup base.  Could easily add more vegetables than the recipe calls for.

http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html

We all loved this!  Took about an hour to prepare, but so worth it.  Would be perfect in a bread bowl.  I used the square skillet and biggest pot.  Would be easy to double and take to another family or feed the missionaries.

LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12

1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving

Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.

Variations

Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.


Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.