Lentil Chili

INGREDIENTS:

  • 1 pound lean ground beef or turkey (optional)
  • 1/2 cup chopped yellow or white onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 28-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
  • 1 medium green bell pepper, cored, seeded and small diced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • All the chili toppings your heart desires

Directions:

  1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
  3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
  6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
  9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Source:  https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/

Kettle Corn

Ingredients:

  • 1/4 cup oil
  • 1/3 cup sugar
  • 1/2 cup Mushroom popcorn
  • Salt

Directions:

  1. Turn on electric popcorn popper.
  2. Drizzle oil onto popper, then sprinkle sugar, followed by the popcorn.
  3. Put on lid and pop until almost all of the kernels are popped.
  4. Unplug popper and turn upside down.  Remove base.
  5. Add salt to taste, stir.  (I add 10 grinds from my salt grinder)

Source:  Patty Hartley

Note:   I order Mushroom Popcorn from Amazon.

https://www.amazon.com/gp/product/B00QZBAN64/ref=oh_aui_search_detailpage?ie=UTF8&th=1

I bought the popcorn maker also from Amazon.

https://www.amazon.com/gp/product/B00004RC6R/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Peruvian Christmas Turkey

Ingredients:

  • 1 large turkey

Spice Rub

  • 5 tablespoons salt
  • 2 tablespoons minced garlic
  • 2 tablespoons pepper
  • 2 tablespoons cumin
  • 2 tablespoons oregano
  • 2 tablespoons aji amarillo molido
  • 2 tablespoons aji panca molido
  • 2 tablespoons aji mirasol molido
  • 2 tablespoons sugar

In the pan

  • 1 onion
  • 1 carrot
  • 1 garlic clove
  • 1 green onion
  • 1 cup water

Directions

 

Coconut Curry Soup

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
  • Salt and pepper for seasoning
  • 1/2 cup chopped yellow onion (about 1/2 medium onion)
  • 1 red bell pepper, finely chopped
  • 2 cups low-sodium chicken broth
  • 1 can (14-ounces) unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1 tablespoon brown sugar
  • ½ tablespoon curry powder
  • 1 tablespoon fresh lime juice (about 1 medium lime)
  • ¼ cup fresh cilantro
  • 3-4 cups hot, cooked rice for serving

DIRECTIONS:

  1. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
  2. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
  3. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

NOTES:

The slight dash of cayenne pepper doesn’t make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier. Also, if you are worried about the fish sauce, don’t be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can’t get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don’t know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)

Make Ahead Instructions: Follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice.

All images and text ©Mel’s Kitchen Cafe.

Chewy Molasses Cookies (Healthy)

Ingredients:

  • 1/2 tablespoon ground flax mixed with 2 tablespoons water
  • 1/4 cup vegan butter
  • 1/4 cup natural cane sugar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground cloves
  • 1 & 1/4 cups light spelt flour
  • 2-3 tablespoons sugar, for rolling (optional)

Directions:

  1. Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
  2. Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
  3. In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
  4. In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
  5. Shape dough into balls and roll in a bowl of sugar (optional).  Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand.
  6. Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!

Tips:

Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.

 

Note- I substituted with almond butter and almond flour because that was what I had on hand and it tasted great

Source:  Oh She Glows

http://ohsheglows.com/2016/12/02/oh-she-glows-15-best-vegan-cookie-recipes/

Berry Pie

Instructions:

  • 4 cups boysenberries (I sometimes use frozen blackberries, rinsed.)
  • 2 cups sugar
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • Dash of Nutmeg
  • 1 tablespoon of butter

Directions:

  1. Combine berries, sugar, flour, cinnamon, and nutmeg.  If berries are frozen, let sit in bowl for a bit to thaw.
  2. Place in unbaked 9-inch pie crust.
  3. Dot with butter and place crust on top.
  4. Cut slits in top and sprinkle with sugar.
  5. Bake 350 degrees for 45-55 minutes.

Source:  Lori Davis

Note: For the crust I use the recipe for the Pate brisee pie crust 

Cheesy Potato and Chicken Soup

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely minced
  • 6 cups peeled, chopped potatoes (30-32 ounces), about 1/2-inch pieces
  • 3 cups low-sodium chicken broth, divided (meaning you’ll use 1 cup at first and the other 2 cups later)
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 2 cups cooked, shredded or diced chicken, optional (see note)
  • 1 cup frozen or fresh corn kernels
  • Cooked, crumbled bacon for serving

Instructions:

  1. Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.
  2. Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften.
  3. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.
  4. Secure the lid and cook on high pressure for 4 minutes.
  5. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).
  6. In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.
  7. Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it’s ok if the potatoes break apart a little as you combine the ingredients).
  8. Continue cooking, and stirring constantly, until the soup simmers and thickens.
  9. Add the cheese and stir until melted.
  10. Add the chicken (if using) and the corn and heat through.
  11. Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.

NOTES:

Many times when I’ve made this, I’ve used the cute, small potatoes (i.e. Little Potato Company – I buy the large bags at Costco but I know there are other brands out there) and I don’t peel them, and it works great. I just halve or quarter the potatoes.

The chicken is optional but tasty. I most often use a deboned rotisserie chicken thawed from the freezer, but you could go so far as to add uncooked, diced chicken in the first step and it will cook with the potatoes and other ingredients.

 

Source:  https://www.melskitchencafe.com/cheesy-potato-soup-instant-pot/