Cheesy Butternut Squash Ravioli Soup

Ingredients:

·       2 tsp Olive Oil

·       1 Cup Chopped Onion

·       3 Garlic Cloves

·       1 tsp dried rosemary, crushed in palm

·       1 tsp dried thyme

·       ½ tsp dried sage

·       1 tsp salt

·       ½ tsp pepper

·       24 oz package cubed butternut squash (or peel and cube a fresh one)

·       4 cups chicken broth

·       4 oz whipped cream cheese

·       1/3 cup freshly grated parmesan cheese

·       16 oz cheese stuffed ravioli or tortellini

Directions:

1. Select saute on the pressure cooker and add oil.  When hot, add onions and garlic and saute until soft, about 4 minutes.

2.    Add rosemary, thyme, sage, salt, pepper, butternut squash and chicken broth; stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.

3.    When cooking is complete, use a quick release.

4.    Add cream cheese and parmesan.  Blend with an immersion blender right in the pot until very smooth, or carefully pour into a blender and puree until smooth.

5.    Press saute or brown to bring soup to a boil.  Add pasta and cook per package instructions.

6.    Season to taste and add extra chicken broth to thin, if desired.  Serve hot with extra, extra, extra fresh cracked black pepper.

Takes about 1 hour and 30 minutes to make start to finish.

From: Shauna

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Turkey/Chicken and Brown Rice Soup

Ingredients:                                     (Makes a lot of soup!)        

• 1 tablespoon olive oil
• 1/2 cup (about 4 ounces) chopped onion or shallot
• 1 cup (about 6-8 ounces) diced carrots (about 2-3 large carrots)
• 1/2 – 3/4 cup (about 4 ounces) diced celery (about 3 stalks)
• 6 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1/2 – 3/4 cup (about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice
• 2 teaspoons herbs de Provence (see note for a substitution)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 cups chopped kale (about 3-4 ounces)
• 3 cups cooked, chopped turkey or chicken (about 12 ounces)
• Freshly grated Parmesan cheese, for serving

Directions:

1. For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
2. When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it’s magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
3. For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
4. Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Notes:

You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey). Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don’t have it – and you don’t have all of the above spices on hand – I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious.

From: Katie

Creamy Mac and Cheese with Roasted Panko Parmesan Broccoli

Ingredients

For the Mac and Cheese:

·       1 pound of uncooked macaroni 

·       2 tablespoons butter

·       1 tablespoons Kosher salt

·       1 teaspoon dry mustard

·       ¼ teaspoon cayenne (omit if you don't want the heat)

·       ½ teaspoon garlic powder

·       2 tablespoons cornstarch

·       2 ½ cups water

·       3 cups skim milk, divided

·       2 cups extra sharp cheddar cheese

·       1 cup quesadilla cheese (like Cacique Queso Quesadilla cheese or Supremo Queso Chihuahua cheese, can substitute with Monterey Jack)

For the Roasted Panko Parmesan Broccoli:

·       4 cups broccoli florets

·       Olive oil to lightly coat

·       ¼ cup whole wheat panko breadcrumbs

·       ¼ cup finely grated parmesan cheese

·       ½ teaspoon dry Italian seasoning

·       Kosher salt

·       freshly ground black pepper

Instructions

1. Add the macaroni, butter, salt, dry mustard, cayenne, garlic powder, cornstarch, 2 ½ cups of water, and only 2 cups of milk to the pressure cooker pot. Stir well, to incorporate cornstarch.

2.  Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for half of the pasta package cooking time minus 1 minute. (For example, if cook time is 16 minutes, cook for 7 minutes. If it says 12-13, cook for 6). (Church macaroni noodles cook for 7 minutes.)

3. Preheat oven to 425º F. Line a baking sheet with nonstick foil or spray with nonstick cooking spray.

4. Place broccoli florets in a gallon size resealable bag, drizzle with olive oil, shake to coat. Add panko bread crumbs, parmesan cheese, and Italian seasoning; shake to coat. There will be loose crumbs in the bag, which will be sprinkled on top of the finished mac and cheese.

5. Dump broccoli and crumbs onto the prepared baking sheet. Season with Kosher salt and freshly ground black pepper. Roast for 10-15 minutes, watching closely so the crumbs don’t burn.

6.    When cooking is complete, use a quick release. If liquid sprays from valve, close valve, wait 30-60 seconds and try again. If pasta isn’t done, use sauté function to cook with the lid off for 2-3 more minutes.

7.    Select sauté function, add ½ cup of milk (adding another ½ cup, if needed), cheddar, and Quesadilla cheese; stir until melted and creamy.

8.    Serve immediately, topped with the roasted broccoli and extra crumbs.

From Shuana

Mexican Vegetable Soup

Ingredients:

• 1 1/2 cups chopped yellow onion (1 medium)
• 1 cup peeled and diced carrots (2 medium)
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 1/2 (14.5 oz) cans diced tomatoes with green chilies (Rotel)
• 1 medium zucchini, chopped (1 3/4 cups)
• 6 oz diced green beans (1 1/4 cups), optional (*Can substitute squash for beans)
• 1 red bell pepper, diced
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro 

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and sauté 3 minutes then add garlic and sauté 1 minute longer. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
2. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.

**Note when making in the instant pot:

Sauté the onions and carrots in the instant pot first then add the rest of the ingredients.  Put the lid on and move valve to sealed position.  Select the soup function and adjust to less.  When finished you can do a natural or quick release.

From: Shauna 

Blueberry Muffins

Muffin Ingredients:
3/4 C. Softened Butter
1 1/2 C. Sugar
1 C. Milk
1 tsp Vanilla
3 Eggs
3 C. Flour
3 tsp Baking Powder
1/2 tsp Salt
2 C. Blueberries

Topping Ingredients: (Makes enough to cover two batches of muffins)
1/4 C. butter (room temperature)
3/4 C. Flour
3/4 C. Sugar

Instructions:

Cream butter and and sugar together.  Add milk, vanilla, and eggs and mix well.  Add dry ingredients and fold together.   You will want dry streaks then fold in floured blueberries.  It’s okay if there are still a few dry streaks in the mix.  You don’t want to over mix.  Use a #20 cookie scoop to into a greased muffin tin.

Mix together topping ingredients in a separate bowl and sprinkle over muffins.

Bake at 350 degree for 12-15 minutes until a toothpick comes out with very few crumbs. [My oven bake for 13 minutes]. These muffins are best not over baked.  

Makes approx. 2 dozen.

Orange Chicken

Sauce Ingredients:
1 Cup BBQ Sauce (Sweet Baby Ray's)
1 Cup Sweet Orange Marmalade (Smucker's)
2 Tbsp Soy Sauce

Chicken Ingredients:
3-4 Chicken Breast
1 Cup Flour/1 Cup Cornstarch (use both or either/or)
2 Eggs
Oil

Instructions:
1. In a sauce pan, add the BBQ sauce, Marmalade, and soy sauce.  Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breast into cubes.  In one bowl beat 2 eggs, while the other bowl should be the mixture of flour & cornstarch.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch.  Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn your store on medium/high heat.  Once it sizzles, add chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. Add the chicken to the sauce and toss!
7.  Eat it on top of white rice and enjoy!