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