Smoked Turkey Wild Rice Soup

 

1 cup slice carrots

1 cup slice celery

1 cup diced onion

sliced mushrooms (you can add if you want)

2 garlic cloves, minced fresh

1/2 TBLS onion powder

1/2 TBLS garlic powder

1 tsp black pepper

1/2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

1 can cooked wild rice drained and rinsed or 1/2c-1c cooked wild rice

Cooked Smoked Turkey around 1 cups shredded

4 cups chicken bone broth

2 cups half and half

cook onions, celery, and carrots in olive oil in a large pot until almost soft

add garlic, cook 1 minute

add seasonings, cook 1 minute

add wild rice, turkey and broth.

simmer for 30 minutes until vegetables soft.

add half and half. 

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Asparagus Pasta Salad

Cossetta's in down town St Paul has a pasta salad called Penne Chicken Salad. It has chicken, asparagus, red bell peppers, green onions and parsley with a vinaigrette dressing. So I tried to make a copy of it. This is what I came up with what was in my refrigerator. It made a large container of it with 6 oz of dried pasta. Cossetta's charged almost $13 for this size. See photo. 

6 oz dried ziti or penne pasta

5 asparagus sticks woody ends snapped off

red onion sliced as much as you like

cucumber diced (I had leftover in my refrigerator)

cherry tomatoes sliced (around 6 whole tomatoes)

parsley fresh chopped maybe 1-2 TBLS

basil fresh 4 leaves chopped

DRESSING

1/3 cup avocado oil

1/8 cup Champaign vinegar (for the tang, you can use other vinegars)

1 tsp salt

1/2 tsp pepper

1 clove fresh garlic, minced

1 tsp dijon mustard 

1 TBL sugar (I used Monkfruit sweetener) 

Boil the noodles as directed on the box.

The last 2 minutes of cooking time add in asparagus to the boiling pasta 

Drain pasta and asparagus under cold water, then pat dry with a paper towel to remove excess water. 

cut up vegetables (tomatoes, cucumber, basil, parsley and onion)

Add vegetables to the cold pasta and asparagus.

Mix together the dressing ingredients and shake to mix

Add enough dressing on pasta and vegetables to coat. you won't use all of it. 

store in the refrigerator .

when you go to eat it if you need to add more dressing because the pasta soaked in the dressing you can freshen it up with the leftover pasta. 

COSSETTA'S INGREDIENTS IN THEIR PASTA

Penne pasta 6 oz to fit the container

chicken chunks

asparagus

red peppers

green onions

parsley

then a vinaigrette 

So you make it how you would like it. I didn't have red bell peppers but I would have rather put them in there instead of tomatoes. it holds up better in the refrigerator. 

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White Chicken Chili

 

1 LBS cooked shredded chicken

1 small onion diced

1 glove garlic minced 

1 tsp cumin

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1 tsp season salt

1 can jalapeños diced (drained and rinsed), or 2 fresh jalapeños diced

2 cans diced green chiles, undrained

1 cup salsa verde

3 cans pinto beans (15 ounce each) or navy beans drained and rinsed

32 ounces chicken broth

Cook onion with olive oil in large 4 qt pot until soft. add in garlic and cook 1 minute.

Add in cumin, oregano, garlic, onion, pepper and salt cook a few minutes.

Add in can of jalapeños, green chilies, salsa verde, pinto beans and broth. 

Add in shredded chicken.

Bring to a boil, reduce heat to simmer.

Simmer around 20 mins or until flavors blend. 

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Baked Mac and Cheese Patti LaBelle's Recipe

 I got this recipe out of the Washington post. I cut the recipe in half for those who have smaller families. If you have a larger family just make the full recipe at Patti LaBelle's Mac and Cheese Washington Post Recipe   

NOTE: I made this recipe cut in half and it still made a large amount for 2 people, so if you don't want to make that much maybe cut it in half again and put it in a smaller casserole dish. 

8 ounces elbow macaroni uncooked

1 ounce shredded Monterey Jack cheese

1 ounce shredded parmesan cheese

2 ounces shredded sharp cheddar cheese

2 ounces shredded muenster cheese

4 ounces Velveeta cheese

1 1/2 TBLS butter

1 1/2 TBLS flour

1 3/4 cup of half and half

1/2 tsp salt

1/4 tsp cayenne pepper

1/8 tsp black pepper

Boil noodles in boiling water and 1/2 tsp salt for around 4-5 minutes, drain

While the noodles are boiling, shred and measure the 5 cheeses in a bowl (don't use preshredded cheese, it has a caking agent in the preshredded cheese and it makes it not melt as nice)

In a pan, melt butter, add flour. cook for a couple minutes until the raw flour cooks out, don't burn it. 

Slowly add in the half and half whisking the entire time to prevent from getting lumps.

Add in the salt, cayenne and pepper. 

Slowly add in the cheese, reserving around a 1/4 of a cup for the top of it when you bake it. 

add in the noodles to the cheese mixture. 

Add to a buttered casserole dish.

Bake 350 degrees for 25 minutes until bubbly

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That is how much half the recipe makes.

Giardiniera Hummus

1 can  15 oz Chick peas (garbanzo beans) drained and rinsed

2 cloves garlic

1 cup giardiniera (drained)

2 tsp giardiniera liquid

3 TBLs fresh lemon juice

1/4 cup olive oil

1/4 cup tahini 

salt and pepper to taste

water to get your consistency you like

Put first 7 ingredients in the blender or food processor and blend. Add water until you like the consistency. 

Taste and add salt and pepper.

Makes 3 eight ounce jars but one jar was overflowing because I freeze 2 of them. Or eat them. 

PRINTALBE RECIPE

I USED THIS HOT MIX. GIARDINIERA IS JUST ITALIAN PICKLED VEGETABLES. IT DIDN'T MAKE IT THAT SPICY.

I USED MY NUTRIBULLET. BUT YOU CAN USE A FOOD PROCESSOR

Instant Pot Beef Barley Hamburger Soup

I saw a recipe on pressure your luck for beef barley soup and I made some changes in the recipe to have ground hamburger and no potatoes. This soup was really tasty.

2 TBL olive oil

1 large chopped carrot

2 chopped celery

1 small yellow onion chopped

1 lbs ground hamburger cooked and drained or add raw hamburger to the pot if lean and cook

6 cloves garlic, minced

6 cups beef broth (better than bouillon)

1 TBls Worcestershire sauce

1 1/2 TBLs Seasoned salt (I used lawrys)

2 tsp thyme

1 tsp Pepper

2 cup pearled barley

2 bay leaves

add:

frozen Peas or frozen green beans next time

Turn your instant pot to sauté, add olive oil, carrots, celery and onion. 

Saute for 5 mins until soft.

add in hamburger cooked or raw and cook it if lean

Add in garlic, cook 1 minute

add in broth, Worcestershire sauce, seasoned salt, thyme, pepper, barley and bay leaves.

Push the cancel button to cancel sauté button

Put the lid on and make sure the seal in on.

Push the pressure cook button and put the time on 20 minutes 

After 20 minutes let it come to natural release for 15 minutes.

Release any extra pressure. Open lid, stir and enjoy.

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Granny Smith Applesauce Instant Pot Blender

5 organic Granny Smith apples (they are small in size)

1/2 cup organic 100% apple juice

add juice to instant pot blender. 

Cut up apples with skin on, core removed. 

Add to instant pot blender. 

Push the soup 1 button, then start.

When done, I hit the blend button. 

I'm sure you can hit the soup 2 button and let it do its job.

I like fully blended applesauce. If you like chunky, then blend less.

There is no sugar added to this. I like it without.

You could add real maple syrup or cinnamon if you would like. 

Made 5 small mason jars

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