Lentil Soup, Breadsticks, Lemon Blueberry Pie and Apple Pie

yield: 6 servings

INSTANT POT LENTIL CHILI

TOTAL TIME: 45 MINS (INCLUDES PRESSURE AND RELEASE TIME)

 

PREP TIME: 15 MINS

 

COOK TIME: 10 MINS

Courtesy of Mel's Kitchen

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

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.

Breadsticks

This is a pretty standard recipe

1 1/2 cups water

2 T of sugar

1 T of yeast

1 tsp salt

3-4 cups of flour

Combine 1/2 cup of warm water, sugar and yeast and let melt until bubbly. Combine the rest of the water and salt and add flour till the dough is a little sticky. Let rise for 30 minutes. Generously coat a pan with butter. Pre heat oven to 400 degrees. Shape into breadsticks and top with toppings of choice. Garlic, parmesan cheese. Bake for 20 minutes or until nice and brown. Serve right out of the oven. 

Lemon Blueberry Pie

Blueberry Filling and Pie Crust:
• 1 cup (8 ounces) sour cream
• 3/4 cup granulated sugar (I added a little less) 
• 1 large egg
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 -1 1/2 tablespoons fresh lemon juice 
• 1 teaspoon lemon zest
• 3 cups (about 18 ounces) fresh blueberries 
• 1 (9-inch) unbaked pie crust
Streusel Topping:
• 1/2 cup lightly packed brown sugar
• 1/3 cup all-purpose flour
• Pinch of salt
• Dash of nutmeg
• 1/4 cup (4 tablespoons) butter, softened
• 1/4 teaspoon vanilla extract
• 1/2 cup old fashioned oatmeal

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
3. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked, chilled pie crust.
4. Bake for 25 minutes. While the pie bakes, make the streusel topping by combining the brown sugar, flour and salt in a medium bowl. Mix in the softened butter and vanilla with a couple forks, pastry blender or with your hands until the mixture is evenly combined and has the texture of wet sand. Toss in the chopped pecans or oatmeal and combine until they are evenly mixed into the topping.
5. Crumble the streusel topping over the pie after the first 25 minutes of baking. Return the pie to the oven and bake for 20-30 minutes until the filling is set.
6. Let the pie rest for 15 minutes or so before serving warm. 

Apple Pie

This is my go to apple pie recipe. I have used this for years and really don't measure when creating so hopefully this recipe is close. It's not too hard to mess up :) 

9 inch unbaked crust

5 apples peeled and sliced (I like to use golden delicious applies)

1 3/4 cup sugar

1/4 cup brown sugar

1/3 cup flour

1/4 cup melted butter

1/4 tsp cinnamon (see note)

3/4 tsp nutmeg (see note)

Combine sugar, flour and spices and toss and cover the apples. It won't blend into anything, just cover the apples with the mixture. Add melted butter and toss again. Put filling into an unbaked 9 inch pie crust. There will still be dry flour and sugar, it will cook up into sugary goodness later. You can top with a full crust or a lattice crust on top of the crust. Cover with milk or cream and sprinkle sugar and nutmeg on top to make the crust brown on top when baking. Put on a cookie sheet so it won't bubble on the bottom of the oven while baking. 

Heat oven to 400 and cook for 15 minutes then reduce heat to 350 and cook for another 45-50 minutes or until it bubbles over. It will most likely bubble over and that is why you use a cookie sheet. 

Note: You can use personal preference with the spices. I am a nutmeg girl when it comes to apple pie and tone down the cinnamon. But if you are more of a cinnamon person then by all means adjust as you see fit. I also don't  like to overpower the apples with too much spice so a use less than most recipes call for. Again it's a personal preference. 

Ham and Cheese Sliders and Tomato Soup

Ham and Cheese Sliders and Tomato Soup

Ariel Laughton
September 2017

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter , melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#Hm1cFzwqtgp57fHK.99

Tomato Soup

• Ingredients
• 2 (28-ounces each) cans diced tomatoes
• 3/4 cup low-sodium chicken broth
• 3 tablespoons butter
• 1 onion, chopped
• 1 bay leaf
• 1 teaspoon brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
• Salt and pepper
• 1/2 cup heavy cream or fat free half-and-half

1. In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn’t strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
2. Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
3. Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
4. Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.

https://www.melskitchencafe.com/classic-tomato-soup-and-tuna-melts/

Thai Crunch Salad and Coconut Cheesecake

April LemmonJanuary 2017

Thai Crunch Salad

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro
• Shredded Chicken
• Fried wontons
• Diced avocado
• Crushed Peanuts

Coconut Cheesecake

Ingredients:                                Filling

14 whole graham crackers            5 packages (8 oz) cream cheese

1 C flaked coconut                       1 ¼ C Sugar

¼ C sugar                                   1 ¼ C sour cream

⅓ C butter, melted                       1 TBS vanilla

                                                 1 TBS lemon or lime juice

                                                 5 large eggs, lightly beaten

                                                 1 C Flaked coconut

                                                 1 TBS coconut extract

Directions:

• Preheat oven to 325 degrees. Place a greased 9-in (3 in deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  • Creak graham crackers into quarters;place in a food processor.  Add coconut and sugar; pulse until fine crumbs for.  While pulsing add melted butter just until blended. Press onto bottom and 1 ½ inch up sides of pan
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream vanilla,lemon juice, and coconut extract.  Add egg; beat on low speed just until blended.  Fold in coconut.  Pour into crust.  Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.  
  • Bake 80 -90 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack for 10 minutes.  Loosen sides from pan with a knife; remove foil. Cool one hour longer.
  • Remove rim from springform pan.  If desired, press additional coconut onto sides of cheesecake.  Serve with warm drizzled chocolate, sliced almonds, and homemade whipping cream.