Cream of Broccoli Soup

Cream of Broccoli Soup
2 Tb butter
1 onion
1 stalk celery
3 cups chicken broth
8 cups broccoli florets

3 Tb butter
3 Tb flour
2 cups milk
Black pepper to taste

Melt 2 Tb butter in medium size stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full.  Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.  Puree in batches until smooth and pour into a clean pot.  Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In a small saucepan, over medium-heat melt 3 Tb butter, stir in the flour and add milk.  Stir until thick and bubbly, and add to soup.  Season with pepper and serve.

Tortilla Soup

Tortilla Soup

4 Chicken Breasts
1/2 tsp minced garlic
2 cans 14 ounce chicken broth or 4 boullion cubes in 3 1/2 cups of water
2 can 14 ounce tomatos with liquid
1 cup medium salsa
2 Tbs dried cilantro
1 Tbs cumin
1 can black beans
1 can corn

Cooking Beans

http://www.hippressurecooking.com/pressure-cooking-times/

How To Cook Any Bean in a Pressure Cooker

Makes 5 to 6 cups of beans, plus broth

What You Need

Ingredients
1 pound dried beans (2 cups)
2 tablespoons, plus 1 teaspoon of salt
1/4 yellow onion, left whole
1 clove garlic
1 bay leaf
1 tablespoon oil

Equipment
Medium-sized bowl
Measuring cups and spoons
Colander or sieve
6- to 8-quart stove top pressure cooker (see Recipe Note)
Timer
Slotted spoon
Ladle
Jars or other containers for storage

Instructions

1. Presoak the Beans: 6 to 8 hours before you cook the beans, dissolve 2 tablespoons of salt into 6 cups of water. Add the beans (you may want to rinse them first to remove any residual dust and dirt) and cover with a plate or a towel.
2. Drain the Beans: When the beans are done soaking, drain them in a colander or sieve. Place the pressure cooker on the stove and add the drained beans. 
3. Add the Aromatics: Add 8 cups of water, 1 teaspoon of salt, onion, garlic, bay leaf and oil to the pot.
4. Cook the Beans: Secure the lid according to instruction manual and turn the flame up to high. Keep an eye on the pot and when it reaches high pressure, reduce the flame to medium/medium low and start timing the beans. (See Recipe Note regarding electric pressure cookers.) 
5. Natural Release: When the time is up, turn off the heat. Allow the pot to cool down and release pressure naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened.
6. Remove the Lid: Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot. Using a slotted spoon, fish out and discard the onion, garlic and bay leaf.
7. Use or Store: Your beans are now ready to use. If you want to store them, measure out 1 1/2 cups of beans into 2-cup storage containers. Add liquid to cover, leaving 1/2 inch of headspace. Seal and store in the refrigerator for 4 to 5 days or in the freezer for up to one year. Be sure to label the jars with date and contents.

White Bean Chili

It's easy peasy...three cans of white beans( I like butter beans and navy beans) 
2 cans of cream of chicken soup, 
one or two cans of canned chicken(big tuna size)
1 small can diced chilis, 
1 T. chili powder,
1/2- 1 tsp garlic salt or powder or press a couple cloves, 
salt and pepper to taste, 
dump it all in the crock pot (don't drain the juices) and heat until warm all the way through and serve with sour cream or shredded cheese if you want a garnishment.

Grilled Corn and Chedder Quinoa

Grilled Corn + Cheddar Quinoa

serves 4-6

1 cup uncooked quinoa, rinsed

2 cups low-sodium chicken broth

4 ears of sweet corn, grilled

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter

4 ounces cheddar cheese, freshly grated

1/4 cup fresh cilantro, chopped

Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with 1/2 teaspoon of salt and pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling.

Once corn has cooled, cut the kernels off the cob.

Add quinoa and chicken stock to a saucepan and bring to a boil. Once boiling, reduce to a simmer, cover and let cool for 15-18 minutes, then fluff with a fork. Immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine, then top with a bit of fresh cilantro. Serve!

P.S. this is also wonderful with jalapenos! I did that. Later. By accident.

Dole Whip (Pineapple)

Have you have ever been to Disney World and had a Dole Whip? Now you can make your own at home! ️DOLE WHIP ️ 2 cans (20 oz. each) DOLE crushed pineapple 2 tbsp. lemon juice 2 tbsp. lime juice 1/3 cup sugar ( i Used Stevia) 1 1/2 cups heavy whipping cream How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Peanut Butter Cup Cookies

1 (18 -24 count) package miniature peanut butter cups, unwrapped
1 (18 ounce) package refrigerated peanut butter cookie dough or 1 (18 ounce) package refrigerated sugar cookie dough
Directions:

1
Place unwrapped peanut butter cups in freezer before starting.
2
Preheat oven to 350 degrees.
3
Using miniature muffin tins, place a 1 inch ball of dough in each cup.
4
Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
5
Remove from oven and leave in pans.
6
Remove candy from freezer and carefully press one into each cookie.
7
Remove from tins after they are almost cool.
8
Cool completely on racks.

Read more: http://www.food.com/recipe/stormys-reeses-peanut-butter-cup-cookies-2-ingredients-31311?oc=linkback

Pulled Pork - Healthy Version!

Pulled Pork in a Crock Pot

SERVES: 6 – 8

 

INGREDIENTS

• 3 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder, cut in half

INSTRUCTIONS

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

NOTES

Pie Squares

Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream

Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream 

Important! Chill the can of coconut milk UPSIDE DOWN overnight in the refrigerator the day before you serve this pie. 

Pie Shell 
3/4 cup raw almonds 
1/4 cup raw walnuts 
1 cup medjool dates, pitted (about 10 dates) 
2 Tbsp unsweetened shredded coconut 
1/3 cup sorghum flour 

Chocolate Mousse Pie Filling 
14 oz. silken or firm tofu 
1 Tbsp natural, unsweetened (baking) cocoa powder 
2 Tbsp non-dairy milk 
1 1/2 tsp vanilla 
pinch salt 
1 1/2 cups dark chocolate chips (look for the lowest sugar added possible) 

Coconut Whipped Cream 
1 can (approx. 13.66 fl oz.) full fat coconut milk 
2 Tbsp pure maple syrup (more to taste) 
1 tsp vanilla 

To make the pie shell: Soak pitted dates in 1/2 cup warm water for 1 hour to soften. 
Pre-heat oven to 350 degrees. Place almonds and walnuts in a food processor and process until very fine. Add pitted dates with the soaking water and shredded coconut, process until well combined. Add sorghum flour and pulse until just combined. Press mixture into a deep dish pie plate, using a spatula to form the shell. Bake crust for 10-12 minutes. Do not overcook or brown. Let shell cool completely. 

To make chocolate mousse filling: Melt chocolate chips in a double boiler on the stove. Add with all other pie ingredients into a blender, blend until super smooth. Pour into prepared, cooled pie shell. Chill in the fridge. It will become firmer the longer it chills. (It’s more firm if you use firm tofu and more like a mousse if you use silken. Both are creamy and delicious!) 

To make coconut whipped cream: Place your mixing bowl and beaters in the freezer for 5 minutes. This really helps to keep the cream cold. Take the full-fat coconut milk out of the refrigerator. Turn right side up, and drain the milk out of the can. (Save for another use.) Scoop that lovely hardened coconut cream into your chilled bowl. Whip the cream until it begins to be fluffy. Add the pure maple syrup and vanilla extract and whip again. Taste for sweetness. Careful, taste only one spoonful, or you might not have enough to top your pie! Mmmmmmazing! I recommend only making the coconut whipped cream right before serving your pie as it can melt over time, even in the fridge. How about a dollop on that pumpkin or cherry pie... the possibilities are endless! Happy Healthy Holidays!!

Flourless Zucchini Brownies

What you will need:

• 1 cup of almond butter. You can make your own if you want to save a few bucks.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and thenchopped it up into really small pieces.
• 1/3 cup of raw honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips. I used gluten free chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

So how in the world do flourless zucchini brownies taste you may be wondering? They are the BEST brownies EVER--prepare yourself. My husband, who now thinks he is a food critic said, "The zucchini was subtle and not overpowering and they melt in your mouth." Haha I love it. He knows that I am going to put what he says into my blog (I have actually not posted recipes based on what he has said) so I think he tries to get all fancy with his critique. I will be making these again very soon.

Cauliflower Au Gratin

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1 head (840g)  large cauliflower, stem and leaves removed and cut into small florets	210	1.33	17	45	21	0	24
1 recipe (448g)  low carb alfredo sauce (about 2 cups) (recipe)	2533.58	234.36	86.06	28.52	2.24	0	26.28
1 tbsp (2g)  fresh sage, chopped	2.62	.12	.06	.42	.28	0	0.14
1/4 cup (28.4g)  bacon bits	100	6	12	0	0	0	0
1/4 cup (28g)  almond meal	160	14	6	6	3	0	3
1/4 cup (25g)  parmesan (reggiano) cheese, grated	107.75	7.25	9.5	1	0	0	1
Totals:	3113.95	263.06g	130.62g	80.94g	26.52g	0g	54.42g
Per Serving:	389.24	32.88g	16.33g	10.12g	3.32g	0g	6.8g *

Method:

1. Place a large pot full of water on the stove to boil.
2. Pre-heat your oven to 425 F.
3. If your Alfredo sauce is cold, warm it in a medium sized sauce pan.
4. Once your water is boiling, add a healthy amount of salt to the water.
5. Add your cauliflower florets to the water and simmer for about 3 minutes.
6. Strain the cauliflower, so that all the water is removed.
7. Stir the cauliflower into the alfredo sauce. Add the sage and bacon bits, as well.
8. Once the cauliflower is evenly coated with the cheese sauce, pour it into a greased baking pan. I used a 9 inch round silicone baking pan, but a 9x13 casserole pan will work, as well. All we're really doing is browning the top. It's all already mostly cooked, at this point.
9. Dust the top of the cauliflower with the almond meal and parmesan cheese.
10. Bake in the oven for about 15 to 20 minutes, or until the top is nice and toasty brown.
11. Serve!

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Vegan Chocolate & Almond Butter Fudge (Takes 5 Mins To Make!)

This recipe is not only delicious and decadent but it's also good for you and super simple! It only takes five minutes to prepare and you only need five ingredients!

Ingredients

• 1 cup coconut oil
• 1 cup almond butter (you can also use unsalted crunchy peanut butter)
• 2 cups raw cacao
• 1 cup dates (pitted)
• 1 to 2 pinches of unrefined sea salt

Preparation

Soak your dates in hot water for about 20 minutes to make them soft and sticky.

Carefully melt your coconut oil on very low heat.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

Add the almond butter at the end to keep the crunch.

Spread evenly in a tin or container.

Place in the fridge for about one hour.

Enjoy!

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Vegan Chocolate & Almond Butter Fudge (Takes 5 Mins To Make!)

424  Like

10 Tweet

65  Pin it

1  +1

0Stumble

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0 Comments

BY PAULINE HANUISE
NOVEMBER 16, 2013 4:47 AM EST

This recipe is not only delicious and decadent but it's also good for you and super simple! It only takes five minutes to prepare and you only need five ingredients!

Ingredients

• 1 cup coconut oil
• 1 cup almond butter (you can also use unsalted crunchy peanut butter)
• 2 cups raw cacao
• 1 cup dates (pitted)
• 1 to 2 pinches of unrefined sea salt

Preparation

Soak your dates in hot water for about 20 minutes to make them soft and sticky.

Carefully melt your coconut oil on very low heat.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

Add the almond butter at the end to keep the crunch.

Spread evenly in a tin or container.

Place in the fridge for about one hour.

Enjoy!

12 Fruits & Veggies With The Most Pesticides

What Non-Toxic Beauty Products *Can* We Use?

10 Signs You're Gluten Intolerant

How To Make Anyone (And Everyone) Want You

Vegan Chocolate & Almond Butter Fudge (Takes 5 Mins To Make!)

424  Like

10 Tweet

65  Pin it

1  +1

0Stumble

9 Email

0 Comments

BY PAULINE HANUISE
NOVEMBER 16, 2013 4:47 AM EST

This recipe is not only delicious and decadent but it's also good for you and super simple! It only takes five minutes to prepare and you only need five ingredients!

Ingredients

• 1 cup coconut oil
• 1 cup almond butter (you can also use unsalted crunchy peanut butter)
• 2 cups raw cacao
• 1 cup dates (pitted)
• 1 to 2 pinches of unrefined sea salt

Preparation

Soak your dates in hot water for about 20 minutes to make them soft and sticky.

Carefully melt your coconut oil on very low heat.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

Add the almond butter at the end to keep the crunch.

Spread evenly in a tin or container.

Place in the fridge for about one hour.

Enjoy!