Country Vegetable Soup

 1/2 yellow onion, diced

4 cloves garlic

2 red bell peppers, diced

2 zucchinis, diced

2 tomatoes, diced

1 container of sliced baby bella mushrooms

1 can white beans

4 cups vegetable broth

3/4 cup long grain rice

2 tsp herbs de Provence (rosemary, thyme, basil, oregano)

1/2 tsp salt

1/4 tsp pepper

In large pot saute garlic and onions in 1 TBS olive oil for 1 minutes. Add remaining veggies and let cook 3 minutes.

Add beans, broth, rice and seasonings. Bring to a boil, then reduce heat to low. Cover and let simmer for 40-45 minutes or until rice is soft. 

This is a similar recipe to Amy's Country Vegetable soup

Hearty Veggie Rolls with Peanut Sauce

Ingredients:

- 8 rice paper wrappers

- 1/2 cup shredded red cabbage

- 1 carrot, julienned

- 1 cucumber, julienned

- 1/2 avocado, sliced

- Fresh mint and cilantro leaves

- 1/4 cup peanut butter

- 2 tbsp soy sauce

- 1 tbsp lime juice

- 1 tsp maple syrup

Directions:

1. Prepare all the veggies and arrange them on a plate for easy assembly.

2. Dip a rice paper wrapper in warm water for 10 seconds, then lay it flat on a clean surface.

3. Arrange the veggies, avocado, mint, and cilantro in the center. Roll tightly like a burrito. Repeat with remaining wrappers.

4. For the peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, and maple syrup until smooth. Add water to thin if necessary.

5. Serve the spring rolls with the peanut dipping sauce.

Recipe Information: | Preparation Time: 20 mins | Cooking Time: 0 mins | Total Time: 20 mins | Calories per Serving: 200 | Number of Servings: 4

Creamy Corn Chowder (Megan)

1 pound spicy sausage

1 small white onion chopped

1/8 c water

2 large potatoes diced

2 cans of creamed corn

2 cups of half & half or milk

salt & pepper to taste

In a large pot, cook sausage and onions until slightly brown. Add water, potatoes, salt & pepper. Cook until potatoes are done and starting to turn brown; add corn and milk. Cook over medium heat until warm, about 15-20 minutes, but do not boil. Remove from heat and serve warm

Chicken Salad with Grapes

 2 cups cooked chicken, chopped

1/2 c chopped celery

1/2 c red grapes, halved

1/4 c dried cranberries

1/2 c mayonnaise or plain greek yogurt

1/4 tsp salt

1/4 tsp pepper

Combine and chill. Serve on croissants or other rolls.

Serves 4.

Perfect Instant Pot Beef Stew

Yield: 6 Servings

 

Prep Time: 40minutes mins

Cook Time: 20minutes mins

Total Time: 1hour hr

Ingredients

• 1 tablespoon oil
• ½ cup chopped yellow or white onions
• 1 (6-ounce) can tomato paste
• 3 cups low-sodium beef broth
• 3 tablespoons soy sauce (see note)
• 2 tablespoons instant/minute tapioca (see note)
• 2 bay leaves
• ¼ teaspoon black pepper, I use coarsely ground
• 2-3 pounds stew meat, or a chuck or arm roast, trimmed and cut into 1-inch cubes
• 2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
• 2 to 2 ½ cups peeled and chopped potatoes, any variety, about 1/2-inch pieces
• 2 cups frozen peas

Instructions 

• Select the Saute function on the Instant Pot (use the + or - button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.
• Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.
• Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select "manual" or "pressure cook" and dial up or down to get to the right number, the IP will start on its own).
• When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.
• Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

Notes

Tips: sometimes I replace half of the soy sauce with Worcestershire sauce. Also, maximize time by getting the first round of ingredients cooking in the pressure cooker and using that time to chop the carrots and potatoes.

Instant Tapioca: is sometimes called "granulated tapioca" - small or large pearl tapioca is not the same. It thickens the stew without any odd textures or flavors (I haven't tried subbing tapioca flour, cornstarch or flour, but you could definitely experiment!).  

Minimal Fuss: also, when I want an even more minimally fussy meal, I nix browning the onions in the oil and skip the oil and onions altogether and use 1-2 teaspoons onion powder, adding it with the tomato paste, beef broth, etc. There's probably a slight difference in depth of flavor, but it's still delicious. Just an option for all you looking for an even easier option. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/perfect-instant-pot-beef-stew/

Zuppa Toscana Soup

Ingredients

• 1 pound spicy Italian ground sausage, use mild for kid-friendly
• 4 tablespoons butter
• ½ white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• chopped bacon or bacon bits and grated parmesan cheese for topping, optional

Instructions

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. 
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. 
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired. 

Notes

The sausage: if you have regular ground sausage, simply add 1 teaspoon dried Italian herb seasoning or Herbs de Provence + a pinch of crushed red pepper flakes. 

Chicken Pot Pie

 1 Tbs olive oil

1/2 c chopped onion

3/4 c chopped celery

1 1/2 c chopped carrots

1 1/2 c chopped potatoes

1 tsp salt

1/4 tsp black pepper

4 Tbs butter

1/3 c flour

1 1/2 c chicken broth

1 1/2 c milk

1 c cooked, diced chicken or 1 can of chicken

3/4 c frozen peas

1 unbaked pie crust or biscuits

In medium sauce pan, add oil, veggies and salt and pepper. Cook for 1-2 minutes over medium heat stirring often. Cover with a lid and cook until vegetables are lightly steamed and mostly tender, 5-7 minutes. Check and stir every couple of minutes. Add a couple TBS of water or broth if the mixture is overly dry. Scrape veggies into a 9x13 pan.

Preheat oven to 400 degrees.

Return the pot to the burner and melt the butter. Then add flour and stir, cooking for a minute or two. Gradually add broth and milk until incorporated. Bring to a simmer stirring constantly and cook until thickened, 5-7 minutes.

Add chopped chicken and peas to the veggies in the baking dish and pour sauce over all, mixing thoroughly. Taste and add additional salt if needed. Top with biscuits or pie crust.

Bake for 30-35 minutes.