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.