Cabbage Roll Soup v.2

Ingredients:

1 lb of lean ground beef

one chopped medium brown onion

1 tsp Worcestershire sauce

1 tsp salt

1/2 tsp smoked paprika (can use regular or omit)

1/2 tsp coarse grounded garlic powder

1 tsp Italian spice mix.

2 cans tomato sauce

1 can diced tomatoes

1/2 head of chopped green cabbage

Black Pepper to taste

1 cup rice (uncooked)

Directions:

Remove the wire grate from the instapot and set it aside. 

Using the "saute" setting, add 1 lb of lean ground beef, 1 chopped medium onion, Worcestershire sauce. Break part while cooking until browned. Add salt, pepper, smoked paprika, 1 tsp Italian spice mix and 1 tsp coarse ground garlic powder. Stir.

Add 2 cans of tomato sauce and 1 can of diced tomatoes. Add one can of water. Add chopped green cabbage and mix.

Turn off instapot and then using the "Soup" setting, cook for 15 minutes.

Cook 1 cup of rice on the stovetop while the soup is cooking and then merge the cooked rice into the instapot soup once the soup is done.

serves 6-8.

InstaPot Recipe: Beef Pot Roast

Ingredients:

2.75 lbs Boneless Beef Chuck Roast, cut into 1 x 2-inch pieces
3 red potatoes, cubed into 1 - 1 1/2 inch chunks
3 carrots, cubed into 1 - 1 1/2 inch chunks
1 large turnip, peeled and cubed into 1 - 1 1/2 inch chunks
1 medium onion, peeled and quartered
Canola oil
steak seasoning
coarse ground garlic powder
1 Knorr beef bullion cube, crushed
1 cup hot water


Directions:

Note: Prepare in a 6 quart LUX InstaPot (1000 watt).

Cut the roast up into pieces that are 1 x 2 inches each. Remove the trivet from the Instapot. Turn on the Instapot to "saute", and add about a tablespoon of canola oil. Wait until the InstaPot says "Hot". Brown all of the beef chunks off then stage on a plate.

Add one cup of hot water and scrape off any bits of meat that stuck to the bottom of the pot. Add the trivet back into the Instapot. Layer the vegetables the hardest ones on the bottom of the pot first:
1) turnips
2) carrots
3) potatoes
4) onion

Then add the browned beef on top. Season with one teaspoon of steak seasoning, one beef bullion cube crushed and 1/2 teaspoon of coarse garlic powder.

Seal the Instapot and cook on the "Stew" setting for 45 minutes. Once the cooking time has been completed, let stand for 5 minutes and then use the quick release method to vent.

Easy White Chicken Chili

This is a recipe inspired by my hunger shopping at my local Walmart in the spice aisle before I had breakfast as well as Sandra Lee, who would whip up some mean vittles for her and her family using a few fresh ingredients and prepared ones, too, in order to create a delicious meal. It also doesn't hurt to read the back of the spice mix bag for suggestions.

Ingredients:

One boneless skinless chicken breast, diced into small bite sized pieces
1 tbsp canola oil
One envelope of McCormick White Chicken Chili Seasoning Mix
One can (10 oz) Ro-Tel Mild Diced Tomatoes & Green Chilis
One can (15.5 oz) Cannellini Beans
One can (15.25 oz) Golden Sweet Whole Kernel Corn
1 cup water

Instructions:

So I started out with one frozen chicken breast which I defrosted in the microwave, then cut up into small bite-sized pieces. Then in dutch oven on the stove top with the burner on medium, I added the oil and heated that and added the chopped raw chicken. I cooked the chicken stirring it about as to not get it too brown and tough for about 5 minutes. Then I added the rest of the ingredients and turned down the heat to be one quarter and placed the lid on the pot to be vented to the back of the stove top and put the timer on to let this cook for 10 minutes.

Then I came back to the pot after 10 minutes, turned the stove off, placed the entire lid onto the pot this time without a vent and let the flavors meld on top of the stove for an additional 10 minutes. This also allowed the dish to be cool enough before serving.

Red Beans and Rice v.2

This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.

1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper

The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.

When the beans are done cooking, make 3 cups of white rice in the ride cooker.

Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.

Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.

Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.

Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.

German One Pot Dinner

German One Pot Dinner

3 tbs. margarine
1/2 cabbage , chopped
2/3 cup uncooked rice
1 med onion, chopped
2 lbs hamburger
1 can diced tomatoes
1 tbsp Lawry's Season Salt to taste
Salt and pepper to taste

Melt margarine in dutch oven, layer cabbage, uncooked rice, onion, raw crumbled hamburger, season salt, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Salt and pepper to taste.

Do not stir or lift lid until done.

Village Bistro Hungarian Goulash

Vacationing in Winchester, VA, I came upon a downtown bistro that served a delightful version of Hungarian Goulash. This is my take on it.


1 1/2 lb beef steak, cubed into 1 inch pieces
2 tsp flour
1 tsp kosher salt
 freshly ground black pepper
2 cans Kirkland organic tomato sauce
Olive oil
2 ribs of celery, finely chopped
 1/2 white onion, finely chopped
1/2 cup your favorite red wine
2 tsp Worcestershire sauce
1 bay leaf
2 tsp margarine


One bag of No Yolks noodles
German red cabbage (recipe also available on this site)

In a heavy pot using medium high heat, add olive oil. Heat until hot and add cubed beef steak, season with salt, fresh black pepper and flour. Cook for 10 minutes or until pink is gone then with the meat still in the pan, deglaze the pan by adding wine and Worcestershire sauce. Scrape the bottom and then add the chopped celery and onion, cook a few minutes until translucent. Add tomato sauce, bay leaf and then turn the heat down to low and let simmer for 20 minutes.

While the goulash is cooking, prepare the noodles and drain. Mix in margarine. Right before serving, reheat the red cabbage in separate bowl.

Plate on a soup plate: goulash, noodles, top with hot red cabbage. Serve hot.

Meatloaf My Way

This meatloaf recipe is a combination of one totally ripped off from Alton Brown and one inspired by my cousin Chrissy who served it at a family dinner.

1 lb ground Angus Beef (could use ground pork)
1 lb lean ground sirloin
1/2 cup finely diced onion
1/2 cup finely grated carrot
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/2 cup Italian bread crumbs
1 tsp steak seasoning
1/2 tsp California garlic powder
1 egg, beaten

Glaze:
1/2 cup catsup
1 tsp cumin
Dash Worcestershire sauce
1 tablespoon honey


Preheat oven to 325 degrees. This fits into one loaf pan. Cook 45 minutes.
Put the glaze on top the last 10 minutes of the cooking time.

Mexican Dirty Rice

1 lb lean ground beef
1 tsp Lawry's Seasoned Salt
Freshly ground black pepper (to taste)
1/2 tsp California garlic powder
2 cups cooked white rice
1/2 white onion, chopped
1 can (15 oz) Ranch Style brand Pinto Beans with Jalapenos

In a large skillet on medium heat, brown ground beef with chopped onion and add seasonings. Continue to chop beef and onions with the edge of a spatula until cooked and a medium consistency. Remove from heat. Add the entire contents of the can of Ranch Style pinto beans (do not drain) and two cups of cooked white rice and mix together. Serve hot.

Yield: 4 servings.

Shrimp Creole

2 tbsp vegetable oil
1 large onion chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
1 cup chopped celery
1 small jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 tbsp Creole seasoning
1 pound extra large shrimp, peeled and deveined
1 can (14.5 oz) Hunts Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz) Hunts tomato paste

Directions:

Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno, garlic and seasoning. Mix well. Cook 5 minutes or until vegetables are tender-crisp stiring frequently. Stir in shrimp, cook 5 minutes or until shrimp turns pink stiring frequently. Add tomatoes including the liquid and the can of paste. Mix well. Bring to a boil and then reduce heat to low and simmer for 10 minutes. Serve over hot white rice. Yield 6  1 1/2 cup servings.

Red Beans and Rice

12 oz bag of dried Red Beans (Azuki) (You can buy these at the 99 Ranch Market.)
1 cup chopped yellow onion
1 cup chopped celery
4 cloves crushed then minced garlic
6 slices roughly chopped thick gourmet bacon
1 carton of Swanson chicken broth

1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
1/2 stick margarine
1 tsp Louisiana hot sauce
salt and pepper to taste

Directions:

Soak red beans overnight in water. When you are ready to cook, drain and rinse. Place into crock pot. Add chopped onion, celery, garlic, bacon and chicken broth. Set crock pot on high and time for 2 hours.

Prepare 2 cups of rice in a rice cooker at one hours time. After beans and rice are done, add rice to cooked beans and season with Cajun seasoning, Worcestershire sauce, margarine, Louisiana hot sauce and salt and pepper to taste.

Pizza

Dough Ingredients:

2 cups all purpose flour
3 tbsp olive oil
1 envelope Fleischmann's Rapid Rise Yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm tap water (120-130 degrees)

PREHEAT OVEN TO 425 degrees.

Directions:

In a food processor, add flour and oil. In a glass measuring cup, add hot tap water, sugar, salt and yeast. Mix with spoon until blended and then let sit for two minutes. Pour entire mixture into food processor and pulse until a ball is formed. You may add up to 1/4 cup of flour to help this along. Once the ball has formed, remove from food processor and cover with plastic wrap. Let stand for 5 minutes and then it's ready to use.

Top as desired. Bake pizza on a cookie sheet lined with parchment paper for 12-15 minutes.

Pumped Up Rice

2 measures of prepared long grain white rice
32 oz Swanson chicken broth
1/2 stick Nucoa
1/2 chopped sweet onion
pinch of kosher salt
4 oz chopped mushrooms
2 bunches chopped baby bok choy

Prepare rice in chicken broth using rice cooker and turn off 5 minutes before end time. Melt Nucoa in large skillet, add chopped onion and salt. Saute until translucent, then add mushrooms and cooked rice. Add bok choy and a little more chicken broth and mix until combined heating about 5 minutes on medium.

Yield 4 servings.

Chicken and Vegetable Stir-Fry

2 tbsp canola oil
1 tsp Morton's Nature's Seasons
1 boneless skinless chicken breast, cut into bite sized pieces
1/3 cup General Tsao sauce (from Trader Joes)
1 shallot, sliced thin
1 medium carrot, cleaned and cut into 1-2 inch sticks
8 oz rice noodles
one baby zucchini, sliced thin
1/3 cup snap beans, cut diagonal into bite sized pieces
1 cup bean sprouts
1/4 cup chopped green onion
2 tbsp chopped cilantro

Heat 2 tbsp canola oil in wok or large skillet. Sprinkle Morton's Nature's Season's into bite sized pieces of chicken breast and add to hot oil. Stir fry 3-4 minutes until chicken is cooked through. Add General Tsao sauce over chicken. Add 1 thinly sliced shallot and carrot sticks to wok. Let cook for 1 minute. Prepare rice noodles. Rinse bean sprouts in colander. Prepare all other vegetables and place into a bowl and set aside. Drain rice noodles into colander with bean sprouts and drain well. Add chopped vegetables, bean sprouts and noodles into wok and stir together. Cook until heated through, about 2 minutes. Makes 4 servings.

This makes a mildly spicy dish. If you want to kick up the heat, chop one red bird's eye chili and add to mixture.

Chinese Style Chicken

1 lb chicken breasts filets, slivered
1 garlic clove, cruched
2 tbsp oil
1 tbsp cornstarch
1 2/3 cup chicken broth
2 carrots, sliced diagonally
1 cup snow peas
1 can baby corn, drained
3 tbsp soy sauce
2 green onions sliced diagonally
1 tsp ground ginger
1 1/2 cups dry Minute Rice

In large skillet over medium heat, saute chicken in oil until browned, about 5 minutes. Add cornstarch and stir until blended, Stir in broth and remaining ingredients except rice. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Makes 4 servings.

My Pad Thai

8 oz pad thai noodles
3 cups very hot water
4 tbsp canola oil, divided
1 egg
12 large shrimp, previously frozen
2 cups bean sprouts
2 green onions chopped diagonally
3 tbsp mild pad thai sauce
1/4 cup chopped peanuts
torn basil leaves for serving
1 lime, cut in half through the middle, not end to end and then sliced into wedges.
black pepper to taste.

Soak noodles in hot water, pour into colander, rinse in cold water and set aside with egg.

In a wok or large skillet, add 2 tbsp oil and heat to medium. Scramble egg and then cook to scrambled consistancy. Remove egg from pan and set aside. Add 2 tbsp oil and heat to medium. Cook shrimp on both sides until done. Rinse bean sprouts in colander and shake well. Add noodles, egg, bean sprouts, green onions, chopped peanuts and sauce into pan with shrimp. Mix well and heat through.

Serve with torn basil leaves at the bottom of the bowl and a squeeze of lime and a shake of black pepper on top.

Chicken Jambalaya

2 pounds boneless chicken breast or a combination of boneless breasts and thighs
5 tbsp olive oil; divided use
1 pound smoked spicy sausage
2 onions, chopped
2 stalks celery, chopped
1 carrot, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
1 can 28 oz plum tomatoes, drained and chopped
1 tsp fried thyme
1/2 to 1 tsp cayenne pepper to taste
1/2 to 1 tbsp salt to taste
1 to 3 tsp freshly ground black pepper to taste
5 cups low sodium chicken broth
2 cups long grain white rice
1/4 cup chopped flat leaf parsley

1. Cut chicken into 3/4 inch cubes. In a 6 quart Dutch oven over medium high heat, heat 2 tbsp oil and saute chicken until light brown (about 10 minutes); remove and set aside.

2. Cut sausage into large 2 1/2 inch pieces. In Dutch oven on medium heat saute sausage until lightly browned (about 10 minutes). Remove with slotted spoon and drain onto paper towels.

3. In remaining oil over medium heat, saute onions, celery, carrot, bell pepper, and garlic until golden brown (10 - 12 minutes). Stir in flour and cook until light brown (about 10 minutes). Stir in tomatoes. Season with thyme, add cayenne, salt and pepper to taste.

4. Add chicken broth; bring to a boil over medium high heat and add rice and chicken. Reduce heat to a simmer and cook covered until liquid is absorbed and rice is tender (about 20 minutes). Stir in reserved sausage and cook 15 minutes more; taste, adjust seasonings if necessary. Garnish with parsley. Serve hot.

Yield: 8 servings

Pot Roast

2-3 lb beef chuck roast
6 potatoes, quartered
6 carrots, chopped into 2 inch pieces
3 stalks celery chopped into 1/2 inch pieces
2-3 small onions, quartered
1 envelope dry onion soup mix
1 cup water
medium roasting bag

Bake at 350 degrees for 2 1/2 hours. Rest for 30 minutes before serving. Salt and pepper to taste. Serves 4.