Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Vegan Alfredo

 Detoxinista and The Vegan 8

• 1 tablespoon olive oil
• 1 small yellow onion , chopped
• 4 garlic cloves , minced
• 1 cup whole cashews (not roasted or salted)
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons fine sea salt (I use Real Salt brand)
• ½ teaspoon ground black pepper
• Add 2 T nurtitional yeast (from Vegan 8)
• 
  
• Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
• In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
• Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.

Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Cooking a turkey

 Natasha's Kitchen

12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed*
Salt & Pepper, for the inside and outside of the bird

For the Flavored Butter

1 cup unsalted butter, softened, (2 sticks)
2 Tbsp olive oil, not extra virgin, plus more to drizzle top
4 Tbsp fresh lemon juice, from 1 large lemon, plus 1/2 Tbsp lemon zest
6 large garlic cloves, pressed
1/4 cup freshly chopped parsley
1/2 Tbsp salt, I used sea salt

1/2 tsp black pepper, freshly ground

.75 ounce container fresh rosemary*

.75 ounce container fresh thyme

.75 ounce container fresh sage*

ADD Paprika

For the Stuffing

1 large onion, quartered (no peeling)
4 garlic cloves, halved (no peeling)
1/2 bunch parsley
1 lemon, quartered

Remove thawed turkey* from the fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. Remove the neck and bag of giblets and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey so they don't scorch in the oven.

Seasoning, Stuffing, and Tying up a Turkey

Amy likes to cook the turkey in a turkey roasting bag to  help keep the juices in.

• Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
• Make Flavored Butter – In a medium bowl or in a food processor*, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes).
• Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
• Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
• Pat skin dry and rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
• • Stuff turkey cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

  How to Roast a Turkey

  • Prep – Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
  • Make Foil Shield – to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
  • Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
  • Baste – Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
  • Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven*).
  • Rest Turkey – Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for turkey gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
• Cook at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally.

Brushetta or Caprese Salad

 Gabe made this snack in Newport, CA and it was so amazingly delicious, He called it Caprese Salad

Ingredients-

• 10 ripe tomatoes
• 10 garlic cloves, minced
• 1-2 t basil
• mozzarella
• balsamic vinegar, drizzle over top
• sliced 1/2 an onion
• oil
• salt and pepper
• I bought previously sliced day old baguettes 

Instructions-

*set oven at 450 degrees before you start preparing the ingredients. Prepare a sheet pan with foil and spray nonstick on it.

*I quartered the tomatoes and added them to a bowl. add garlic,  basil, oil. salt and pepper- mix it all in a bowl.

*Gabe said cook tomatoes, oil, garlic till the tomatoes pop (35min) or till slightly browned (could be 45min). Then add basil, mozzarella and balsamic- till cheese is melted.

*Cook the baguettes on a oiled foiled sheet pan, Put oil on each toast, Bake at 400 for 4-5 min

10/17/24 I added everything to the sheet pan to cook. I shouldve left out the basil, mozzarella and balsamic. I'll try that next time. After 20 min i increased the temperature to 500

The Jan Ririe Collections- Greek Pastitsio Casserole

 Greek Pastitsio Casserole

• 12 ounces penne pasta
• 1 pound ground turkey or ground sirloin
• 1 ½ cups chopped yellow onion, from about 1 large onion
• 1 ¾ teaspoon salt, divided
• 1 teaspoon pepper
• 5 cloves garlic, finely minced
• 2 tablespoons all-purpose flour
• 8 ounces light cream cheese
• 2 cups milk, 1% or skim work great
• ⅛ teaspoon nutmeg
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.
• In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.
• While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat.
• Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat.
• Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg, 3/4 teaspoon salt and tomatoes. Stir to combine well and bring the mixture to a simmer.
• Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.
• Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand for about 5 minutes before serving.