Butternut Chili

  

INGREDIENTS    Doctor Yum

1 tablespoon coconut oil (or other cooking fat)

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

½ pint mushrooms, diced

32 ounces broth (chicken or vegetable)

1 15 ounce can diced tomatoes

1¼ pound butternut squash, peeled and cubed (I'm going to try an actual pumpkin)

2 tablespoon paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

2 teaspoon ground cumin

1 teaspoon flax meal

1 teaspoon salt

1 pound turkey, lean ground (can sub other ground meat or 16 ounces grated tempeh)

2- 15 ounce cans beans (favorite kind)

2 cups spinach, chopped

METHOD

Heat 1 tablespoon olive oil in a large soup pot, and cook onions until soft about 1-2 minutes, add carrots, then garlic and mushrooms and cook until veggies are softened. Add chicken broth and diced tomato with juices. Cut largest butternut squash pieces smaller, making it faster to cook through. Add butternut squash, spices, flax meal, and salt. Bring to a boil. Cover and simmer about 30 minutes. While chili is simmering, heat 1 tablespoon olive oil in skillet on medium. Cook turkey until almost brown and cooked though. Turn off heat and set aside. When butternut squash is softened use the back of a spoon in the chili to mash the cubes until broken apart. At this point squash should be dissolved and incorporated into the broth. Add turkey and simmer 5 minutes. Add beans and spinach and cook until beans heated through, about 3-5 minutes.

12/8/18 I'm going to roast a pumpkin instead of a squash. Cut open the pumpkin, cut off the skin and scoop out the seeds. Chop the pumpkin into 1 inch chunks, then coat with olive oil, garlic powder, salt and pepper. Roast 20-30min

Pressure cooking food and beans

Put water and dried beans in pressure cooker. Water lever 2-3inches above beans.
Put on the pressure cooking lid but don't lock. Get the water boiling. Takes 10-15min. After water is boiling take off lid and stir the beans, then lock the lid back on and start timing when the pressure steam starts coming out.
 The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

BEANS

1- 20 min Dried Unsoaked Black beans (1/17/18 turned out really well and evenly cooked)
 soaked black beans probably 5 min at high pressure
2- 12 to 18 minutes Soaked garbonzo beans (tried this)
3- 35 to 40 minutes Unsoaked garbonzo beans (tried this)

4- Anasazi beans cook 25-29 minutes (2/10/25 tried this and worked well)

5- split eye pea beans

6- Light red kidney beans-  40-45 minutes (40 minutes for more firm, 45 for more tender

Allow 8 minutes for the Instant Pot to pressurize before cooking begins) (3/16/25 tried this, I cooked them for 40 min and it probably needed 50ish minutes, maybe 55 min)

for 15 minutes- allow to naturally release 


FOODS
8 min on high To make mashed potatoes The Kitchn

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Mock 'Tuna' sandwich

Basil

1 15-ounce can cannellini beans, drained and rinsed
¼ cup garlic hummus
juice of 1 lemon
2 celery stalks, cleaned and diced
1 teaspoon paprika
1 tablespoon chopped fresh dill
1 tablespoon nutritional yeast
salt and pepper, to taste
1 avocado, sliced
2 whole wheat bagels, sliced and toasted
2 slices tomato
pea shoots
2 slices red onion

1. In a medium bowl, smash the cannellini beans with a fork until a chunky mash is formed.
2. Add in the hummus, lemon juice, celery, paprika, dill, nutritional yeast, salt, and pepper. Stir to combine.
3. Assemble sandwiches by spooning "tuna mixture onto toasted bagel halves. Top with tomato slice, red onion slice, pea shoots, and avocado. Slice and serve immediately.
4. Reserve leftover "tuna" mixture in fridge for future sandwiches and/or salads!

Pressure cooker canner

I am not suppose to use my presto cooker for a canner, but I wanted to try it and if it didn't work then I'd just freeze the beans instead.

I did soak black beans overnite
Rinsed out the water and put new water in
Fill up canner with hot water and put stove on medium heat
Scoped beans into half pint jar  an inch away from top
Filled jars with hot water  an inch away from top
Wipe of tops of jars and put the lids on,
Then put jars in the canner, the water around the jars was filled to half way up the pot, then put lid on
Turn stove to high
It took probably a half hour for the canner to reach the whistle
Then cook for 1hr and 15min

2 out of the 5 actually sealed.  The 3 that didnt seal had black bean skin on the rim of the jar that stopped it from sealing.

Wendy's Chili

All Recipes

2 tablespoons olive oil
1 pound ground beef
3 garlic cloves
2 stalks celery, chopped
1 onion, chopped
1(28oz) can stewed tomatoes

1-2 chopped peppers

1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning  
or (2 t cumin, 2 T chili powder, 1 1/2t black pepper, 2 t salt, 1 tsp Oregano, 1 tsp basil)

Serve with Navajo Tacos

Brown the meat and onions on stovetop. Add everything to the crockpot. Cook on low for 5-8 hours or high 2-3 hours

Top with cheese, sour cream/plain yogurt, avocados, lettuce

Taco Soup

All Recipes

1lb sausage
1 can black beans *
1 can white beans *
1 can corn
1 can kidney beans *
2 cans (15oz) diced tomatoes
2t garlic powder
1 chopped onion
2 stalks chopped celery (all I had was a spice celery seed 1 t)
1 chopped red pepper
1 rounded Tbs Cumin
1 1/4 tsp salt
1 1/4 Tbs Chili Powder
1 tsp Oregano
1 tsp basil

cooked sausage, then added everything to crock pot.
* I rehydrated dry beans and used them for the soup. (Black, Garbonzo, kidney beans)

Red Sauce Enchiladas

Tortillas
1 can of enchilada sauce
1 can of chicken (15oz) or 3 chicken breasts (shred)
1/2 block of cream cheese or sour cream or yogurt
1 Can Black beans or pinto
3 garlic cloves
1 T oregano
1 sauteed onion
salt and pepper

Warm everything in a pot.

Shred cheese and add to the mixture inside the tortilla


Can do 2 different ways:
#1- (the final product are saucy and soft filled tortillas)
roll warmed mixture into tortilla, line up in a greased 9x13 pan, pour more sauce over it and cook, 350 for 20 min

#2- (the final product are crispy and crunchy filled tortillas), I love these crispy tortillas frozen,
 heat oven 425, roll warmed mixture into tortilla, space the tortillas apart  not touching,  place seam down on a greased baking cookie sheet.  No sauce.  Spray rolled tortilla lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with rice and beans and avocado or Guacamole (look at part 3 of the recipe)

StoveTop Enchiladas and Guacamole

Part 1
Broil veggies in oven- for 15min till lighty toasted (or can do on stove top, I just like the crispness of the veggies while they are broiled)
oil
salt and pepper
zesty seasoning mix
onions (sliced into strips)
garlic
all colors of peppers


Part 2
On stove top-
tortillas
enchilada sauce
canned chicken
black beans
optional (canned chicken or turkey)
cheese

Heat oil to lightly tan tortillas, take off from stove. Layer in tortillas onion &  pepper mixture from above, beans, canned meat, a spoonful of enchilada sauce and cheese. Roll back up and put in pan to heat up and pour more enchilada sauce on top and cheese

Part 3
Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Could freeze the tortillas with filling inside after been cooked.

Salads

1.  Leafy Greens as a base- romaine, spinach, finely chopped kale, cabbage, any type of leafy veggie (even the finely chopped up leftover celery tops) and Grated carrots
Prepare this above for the next 3-4 days. I add the sliced/chopped greens and grated carrots in a large bowl. See note A

2.  Then in separate individual containers for each veggie- I slice and chop red/yellow/green peppers, cucumbers, finely chopped broccoli or cauliflower, tomatoes, chopped celery, peas, etc... If they aren't separated they get mushy and gross. See note B

3.  Fruit- mandarin oranges, strawberries,blueberries, apples... sometimes I don't add any fruit to the salad and leave it for dessert after dinner is over

4.  Crunch-  I like some sort of crunch (choose one of the following)- croutons, toasted nuts, Snapea Crisps, crunchy Chow mein noodles, tortilla chips, etc....

5.  Add beans of your choice- black beans, white great northern beans or garbonzo, etc...

When I serve the salad I usually assemble the salads individually on each plate and then follow with steps 2-5.

Notes-
A. When it is day 5 or later I add the wilted greens to a smoothie.
B. Another option for storing cut veggies. I have a large rectangular tupperware container with no sections for separating veggies, so I use tin foil to form smaller compartments/sections inside for rectangulat container. Works great!!!

Serve with:
Sesame Ginger dressing
Poppy seed dressing

Baked Creamy Taquitos

From Our Best Bites

6 oz Cream cheese
1/2c salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked leftover chicken (can use shredded pork or beef)
can add a can of black beans
Corn or flour tortillas

I like to cook chicken with seasonings (season salt and Mrs Dash) on broil in oven or on BBQer, makes it tender.

Mix everything, then chop or shred chicken and add to everything.

Roll up mixture into tortillas.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with salt. Bake 15-20 min

I have cooked the rolled up tortillas on the stove top b/c I didn't want to use the oven, pour in a little oil to saute.

I like to freeze them after they are cooked. But, you Can freeze b4 you cook them.

Serves well with Lime cilantro dressing

Can use leftover rice and put in tortilla or on the side as a Spanish rice


GLUTEN FREE Taquitos
corn tortillas
1 c shredded chicken or turkey
2 T butter
1/4 c almond flour or alternative
garlic powder
paprika
Salt and pepper

Heat up chicken/turkey, butter, flour, garlic powder, paprika, salt and pepper on the stove. Taste it to see if it needs more seasonings. Warm tortillas in a damp napkin in microwave Put 1-2T on a corn tortilla and roll up. Put oil and salt on outside or rolled tortilla. Put on baking sheet baked 15min, turn tortilla around 7min

Butternut Squash and Turkey Chili

for the original recipe go to Butternut and Turkey Chili

olive oil

1 onion

4 cloves of garlic

1 lb ground turkey (or omit)

1 lb butternut squash

1-2c chicken broth

1 can of diced tomatoes

1 can small red beans

1 can garbonzo beans (chickpeas)

1T oregano

3 bay leaves

1 T chili powder

1 can of corn (put in the last 10 min of cooking)

When you serve- Add 1 chopped tomato, avocados would be really yummy, cheese, plain yogurt (as sour cream), either tortilla chips or corn bread.

Can freeze some for another dinner- for nachoes, navajo tacos, serve on top of potatoes, or just traditional chili

veggie packed minestrone soup

Originally from Our best bites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini
4-5 cloves garlic, minced or pressed
1 cup frozen french cut green beans
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Canalini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 tablespoons fresh minced parsley
Instructions:
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

(amy's notes)
I started the soup in the morning and simmered with-
water, boullion, tomatoes, garlic, sauteed onion, beans, thyme, parsley, basil, oregano, salt and pepper

Then 20 min before it was dinner time I added-
carrots, cauliflower, celery, corn, pasta(used cous-cous instead), spinach

I actually followed the original recipe this time
-but I did add cauliflower, squash

Costa vida salad

This blog has the rice, chicken, beans, and  tomatillo dressing. Delicious!!!

Original recipe  Cooking with Mandy

Rice:
4c water
2 cloves of garlic
2t of chicken bouillon
Boil for a minute, then add 2c of brown rice, cook 40 min, then add 1-2t lime juice, 1/2c cilantro

Black Beans:
soak over nite
cook in crockpot for 3-4 hours
Then add 1-2 cloves of garlic, 1t cumin, 1/2c tomatoes/or salsa/or tomato sauce, salt, add right b4 you serve cilantro

I love to make the dressing, beans, and rice in bulk then freeze and pull out when I need it

Tomatillo Salad Dressing
From Mandy

3 fresh quartered tomatillos (or La Victoria-Mild green salsa)
juice of 1 lime
1/2 cup buttermilk
1/2 cup mayonnaise (can subsititute plain yogurt)
1/2 cup sour cream (not totally necessary)
1 pkg. ranch buttermilk dressing mix
1/2 bunch of fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

With the lime i like to cut off the peel and cut it in half and put it in the blender.Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Serve with Costa Vida Salad or Chicken Taquitos

One blogger said instead of tomatillos you can substitute- Green Salsa, La Victoria-Mild (pictured) is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.

Cowboy Caviar

1 can drained black beans
1 can drained great northern or black eyed peas
I can drained corn
2 Garlic cloves or garlic powder
1 tomato, chopped (could use canned if needed)
avocado
little oil and little vinegar (all I had was apple cider vinegar but others work too)
1/4 of a red onion, chopped (or any onion really)
salt and pepper
 

I had a seasoning mixture called SPIKE (like seasoned salt but a little healthier)

Easy and fast dip!
Serve with chips, or on a baked potato, or on a salad, or in a quesadilla! Tell me what else it goes on!
I also put it on a breakfast burrito! ohhhh so yummy

Megumi Greek Salad

4-5 roma tomatoes (cut in bigger chunks)
half a cucumber  (cut in bigger chunks)
1/4 purple onion (sliced and diced smaller)
3/4c plain couscous (cook before add to salad)
1 can of chick peas (drained)

Sauce-
3 T lemon juice
1 1/2T olive oil
1 clove of garlic
oregano (to taste)
salt and pepper
Feta cheese

Ringad Bataka Nu Shaak, Potatoes with Eggplant

http://www.veganricha.com/2012/03/ringad-bataka-nu-shaak-eggplants.html

Ingredients:

1 onion and few cloves of garlic

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1c frozen peas

1c chickpeas

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants, chickpeas and mix well. 

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between. 

-Add frozen peas

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!

Tortilla Soup

(w/ or w/o chicken) Gluten free kitchen

1 large onion (chopped and sauteed)

3-4 garlic cloves
1 can of chicken or 2 cooked breasts
1 can chopped tomatoes (or canned tomato)
1 can corn
1-2 cans of beans, drain liquid (a mixture of whatever you want, red beans, kidney, great northern, black, pinto, garbonzo)
1c  water
2T chkn boullion
1T oregano, chili powder and garlic powder (or more)
1t cumin
1/2 t paprika
1- 4oz can of green chilies (or dash cayenne) or pasadilla pepper
last 5min I add chop spinach or kale

Cook it all! I put in crockpot in morning then it was ready for din

To serve on top-
chop tomatoes and
cilantro,
sour cream/plain yogurt,
crushed tortilla chips,
cheese,
avocado
Lime

Instead of purchased chips, I have bought the small corn tortillas and cut them in thin strips and saute on the stove top and sprinkle with season salt

Lentil Tostadas

Interesting information to read about Lentils- nutrition content and diff types of lentils

To Cook Lentils

1 cup uncooked lentils
Medium pot water     

• Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

1 lb ground turkey or beef
2c previously cooked lentils ( brown the onion then cook the lentils w/ water)
1 to 1/2t cumin
1 to 1/2t garlic

1/2t chili powder
salt and pepper

Saute an onion till brown, then cook the beef with the onion till cooked. add seasonings and add

, zucchini, yellow squash, garlic , salt and pepper

hard or soft shell tortillas- optional with soft shell- you can  frie with little oil

top with:
- cut lemons to drizzle on top of taco or tostada

-lettuce
-olives
-sour cream or plain yogurt
-avocado & tomato salsa- onion, a handful of halved grape tomatoes, some fresh cilantro, a squeeze of lime juice, drizzle of oil, a big clove of garlic and sprinkle of salt and pepper
-cheese

(freeze the seasoned lentils for quick dinners)