Loaded Baked Potato Soup

 

• Fill 10-quart pressure cooker with half Russet and half Yukon gold potatoes quartered - cook 15 - 20 min high pressure with 1" water
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• 2 sticks of butter
• 1 med/large onion, chopped
• 1 cup all-purpose flour
• 4 cups milk
• 4 cups of water
• 2 cup shredded sharp cheddar cheese
• 4 - 6 green onions chopped with green part
• 8 oz bacon crumbles precooked from Costco

• Cook onions in butter until translucent. Add flour and cook but keep white, do not brown. Add milk and water. Cook until thickened. Add cheese, green onions and bacon reserving some for garnish. Pour over cooked potatoes. 
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• Garnish with:
• Sour Cream
• Green Onions
• Bacon Crumbles
• Shredded Cheese
• Salt and Pepper to taste

        Notes: Russet potatoes with break down and make soup much thicker. Add more milk if needed. I have made this with half and half, whole milk or 2% milk and Chicken stock or water and no one can tell the diffrence. Use what you have on hand.

Wet Turkey Stuffing

1 1/2 loaves white bread cubed and dried out in oven for 20 min at 200 degrees - Drying out is better for absorption of drippings

1quart drippings or chicken broth 4-6 ribs of celery sliced & Med-large yellow onion Cooked in 2 sticks of butter 2 lbs. sausage cooked and not drained Will requested double 4 lbs. of Sage breakfast sausage 1tsp dry sage. Chestnuts chopped I packet of pre-made stuffing *including added water and butter.

Croatian Stuffed Cabbage

 Stuffed cabbage hopefully close to my grandmother Agne recipe

Ingredients:

5 small heads cabbage, cored
1 cup white vinegar
2 large onions, quartered
8 cloves garlic
1 bunch parsley, stemmed
2 1/2 pounds ground chuck
2 1/2 pounds ground pork
2 1/2 pounds ground veal
2 cups uncooked rice
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons paprika
1 tablespoon salt, to taste
4 large eggs
3 (32-ounce) jars or bags sauerkraut
56 ounces tomato puree
46 ounces tomato juice
3 tablespoons sugar
8 cloves garlic
Salt, to taste
Freshly ground black pepper, to taste

1. Add vinegar to a very large pot of water and bring to a boil.  Vinegar prevents the cabbage from falling apart. Boil the cabbages for about 5 minutes until the leaves begin to release from the heads. Peel the leaves off and place in a colander to drain and cool. Reserve the cabbage hearts.

2. Place onions, and garlic in a food processor and finely chop. In a very large Dutch oven or roaster, saute onion-garlic mixture. Meanwhile, finely chop the and parsley in the food processor and add to the onion-garlic mixture along with the beef, pork, and veal. Cook until meat is evenly browned. Remove from heat and, if desired, drain off excess fat. Allow it to cool.

3. Heat oven to 500 F. If the inner leaves of the cabbage heads aren't pliable, return them to the boiling water for a few minutes. Trim the thick center vein of each leaf without piercing it. Add rice to meat mixture, and season with cinnamon, nutmeg, paprika, and salt. Mix in eggs thoroughly. Place a handful of meat filling on each leaf. Flip up the bottom, then fold the sides in, and roll up. Any leftover filling can be frozen for later use.

4. Chop the reserved cabbage hearts and, in a large bowl, mix with sauerkraut and tomato puree. Season the dish with salt and pepper. Place some of this mixture on the bottom of a deep, large roasting pan. Cover with a layer of cabbage rolls, tightly packed. Press down and spoon on more sauerkraut mixture. Add another layer of cabbage rolls, running at a right angle to the first layer. Continue in this manner until all the cabbage rolls are in the pan—top with remaining sauerkraut mixture and pour some of the tomato juice over it. Gently shake the pan to distribute the juice and add the rest of the tomato juice.

5. Sprinkle with sugar and cloves. Cover and place in a 500 F oven. When the mixture comes to a boil, reduce the heat to 350 F and bake 2 1/2 hours. Remove cloves before serving. Present two or three cabbage rolls per person with boiled potatoes and some of the sauerkraut mixture, and sprinkle with chopped parsley and paprika. Cooked stuffed cabbage will keep a long time in the freezer if they are well sealed.

6. Notes: things I remember the meat was mixed with the rice (I do not remember if the rice was cooed or not) and stuffed in the cabbage uncooked. This was placed in a big pot cooked on a stove top and not in the oven. I do not remember tomato juice but tomato sauce and maybe tomato paste. Since I have not made this yet it will need to be updated and edited. 

Vegan Cheesecake with cashews and walnut crust

Ingredients: The Walnut Crust

• ½ cup raw walnuts
• ½ cup almond flour
• 3 small pitted dates
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt

Ingredients: The No-cheesecake

• 2 cups raw cashews soaked in water overnight, drained and rinsed  
• 2/3  canned coconut cream shaken
• 1/2 cup pure maple syrup (or 1/4 cup sugar if you don't have real maple sugar, I have not tried honey)
• 1/2  fresh lemon juiced
• 1 tablespoon vanilla extract 

Instructions

Grease a 7” spring-form pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

in the food processor add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor pulse until it comes together into a sticky dough, that will hold together. Press into the bottom of  7" spring form pan.

add the filling to the food processor, combine drained cashews, coconut cream, maple syrup lemon juice and vanilla. Mix with chopping blade on high for 3-4 minutes, scrape down the sides as necessary. It will be so smooth and creamy.

Pour the filling into the prepared pan over the crust. Place in the freezer for 6 to 8 hours. The filling will seem loose but will slice after frozen and will hold shape when thawed. 

Add fresh fruit as a topping and enjoy

Vegan Walnut Pate

• 2 cups raw walnuts, soaked over night
• 1/2 fresh lemon juiced
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh cilantro with stems
• 2 tbsp dry dill
• 2 tbsp onion powder
• 1/4 cup of vegan mayo
  * Use food processor with chopping blade, adding walnuts, lemon juice, olive oil, dill, onion powder cilantro. Stop occasionally to scrape down the sides of the bowl with rubber spatula.
  
  *My favorite is served on a fresh tortilla with Vegenaise and a smear of good mustard, sweet onions, romaine lettuce and ripe tomato slices.
  
  ** Can be altered to accommodate a raw vegan diet

1. 
   

January 2020, The Year of the Vegan

January 2020, the year of the Vegan Begins: Chapter 1

Keto: Salmon Mousse

Ingredients: 

• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup boiling water
• ½ cup Keto mayonnaise (No Miracle Whip)
• 1 tablespoon lemon juice
• 1 tablespoon onion powder
• Squirt of sriracha sauce
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt
• 2 cups finely flaked canned salmon, skin and bones removed 
• 1 cup heavy cream

Directions: 

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, onion powder, sriracha, paprika, salt and pepper. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with green olives, keto bread or crackers

Revisited Keto: Bread

Breakfast Avocado Toast 

Revised Keto Fat Bread

Ingredients: 

• 8 oz cream cheese (whole brick, full fat)
• 8 cups mozzarella cheese (8 cup whole bag, full fat)
• 4 cups almond flour
• 1 tbsp baking powder
• 4 large eggs
• 1 tbsp dry seasoning (Ms. Hyphen, Italian, everything bagel)

Directions: 

1. Place cheeses together in the microwave bowl in 30 second increments and nuke a few times until melts and blends (does not need to be perfect).
2. Add the almond flour and baking powder and mix. (I blend these together first)
3. Add the egg, mix until completely incorporated to form a nice ball.
4. Scrape onto a piece of cling wrap covered completely and store in fridge.
5. Break off pieces as needed and shape or roll thin between 2 pieces of cling wrap
6. Bake at 350 f for 12-15 mins on a parchment lined cookie sheet until golden brown.
7. If you roll thin, you may want to flip it when the bottom is desired color.
8. Note: the bottom will brown first. Gage desired done-ness by bottom. 

Ingredients:

6 oz shredded mozzarella cheese
2 oz cream cheese
1 large egg
1 1/2 cup almond flour
1 Tbsp baking powder

Instructions:

Place cheeses together in the microwave in food processor bowl in 30 second increments and pulse a few times. Add the almond flour and baking powder and mix. Add the egg and run on low until completely incorporated to form a nice ball. Scrape onto a piece of cling wrap and freeze until the oven is ready. Bake at 400 for 15 mins on a parchment lined cookie sheet.

Keto: Mug Cake

Ingredients:

• 1 Tbsp Butter
• 2 Tbsp Cream Cheese
• 2 Tbsp Coconut Flour
• 1/2 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• Sweetener to taste
• 1 egg

Instructions:

1. Melt butter and cream cheese in microwave.
2. Add Coconut flour, baking powder vanilla and sweetener. Mix well
3. Add egg
4. Microwave approx 1 - 1.5 minutes. 

Keto

Let the Hunger Games Begin
May The Carbs Be Ever In Your Favor

Sausage, Kale and Potato Soup

Ingredients:

• 64 oz of chicken stock
• 2 lbs of Italian Sausage
• 1 medium onion chopped
• 2 cups of baby carrots
• 2 cups of celery
• 1 bunch of Kale 
• 4 Russet Potatoes
• 6 Yukon Gold Potatoes
• Add one cup of heavy cream

Instructions:

1. Placed Chicken stock with 12 oz bag of Mirepoix  mix in pressure cooker for 20 min high pressure. Chop small so they become part of the broth. Then fast release
2. Cook and brown sausage in skillet, then slice to add to soup.
3. Add onion chopped, the baby carrots cut in half long ways and all potatoes diced to fit on a spoon  and add those to the pressure cooker for 15 min high pressure. Then fast release
4. Add browned and sliced sausage to soup, turn pressure cooler on simmer.
5. Wash and chop kale and add to soup last before serving. 
6. Stir in heavy cream

Note: 

• I deglaze the skillet with a little water or soup broth then add to the soup.
• Mild Italian sausage is just spicy enough for us
• The russet potatoes with break down and thicken the broth, and the Yukon gold potatoes will remain bite size pieces
• I add the kale last so it remains a nice green. I also only add about as much as we will eat that night. and you can always add more. If you add it too soon it will be brown and a little mushy. 
• I also add more kale after I have reheated left overs to keep it fresh and green.

No Judgement:

• Sometimes I have homemade chicken bone stock, and other times I used store bought and add a couple tablespoons of chicken better than bouillon.
• Sometimes I use fresh onions, celery and carrots to start, and sometimes I use frozen.
• I add a second batch of carrots and onions with the potatoes to have nice pieces to eat. I add a lot of sausage pieces since the boys like that and it just adds more flavor. 
• I add cream at the end since I think it makes it that much better... or not if I do not have an on hand.

Old School Green Beans with Leftover Ham

Ingredients

• 32 oz chicken stock or broth
• 2 TB Dijon mustard
• 2 - 3 cups leftover ham
• 1 onion, into 12 pieces
• 2 12 oz. frozen green beans
• 3 potatoes diced

Instructions:
Place all in pressure cooker and set for 15 minutes on high pressure

Notes: I don't add salt since I think the ham and chicken broth have enough.

Roast Beef

INGREDIENTS:

• 5-10 pounds bone prime rib (the one with the bone, cap and all the fat)
• coarse salt
• pepper

INSTRUCTIONS:

You may need to trim the fat before you season with salt and pepper. The ones I have orderd from the grocery store have been well trimmed. The last one I purchased from Costco.

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. You can salt and pepper now or the night before.
2. Preheat the oven to 450 degrees.
3. Place beef in a roasting pan with the fat side up - bone down
4. Cook for 15 minutes at 450 Degrees and reduce the temperature to 325 degrees. Cook 10 minutes per pound.
5. Remove from oven and let it rest 20 minutes.

Slice and serve.

** My Mother would not oven sear the beef first and would sprinkle 1-2 packets of dry Lipton's Mushroom Onion soup mix on top of the meet. By oven searing, it eliminates most of the drippings in the pan.

***My family has always called this roast beef and I had never known anything else until I was in high school. We all still call this roast beef. We always ate this very rare. We also would make a pan of gravy with dripping, About 1/2 the liquid fat, Lipton's Mushroom Onion soup mix and cornstarch. We always served this with rice and broccoli.

Scalloped Potatoes with Leftover Ham

Ingredients:

• 1 ½ sticks butter
• 1/3 cup all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups whole milk
• 7 thinly sliced potatoes with skin
• 1 to 3 cups diced leftover ham
• 2 small onions, chopped

Directions:

1. In a large saucepan, melt butter & cook onions until translucent. Stir in flour and Dijon mustard until smooth. Gradually add milk; and stir until thickened
2. Layer potatoes and ham; place half in a greased 9”x13”. baking dish. Top with half of the sauce; repeat layers. Add extra ham to top and pour any extra sugar glaze from bottom of leftover bag onto top.
3. Bake at 350° for 90 minutes or until potatoes are tender.

Note: I always buy spiral sliced ham, so I will cut the ham into 1" pieces. Also I reserve the  "fattier" edge pieces of ham to put on the top to get crispy.

Just Stuffing

Ingredients:

• 12 - 16 oz Stuffing Mix
• 12 - 16 oz Frozen Mirepoix Mix or Onion, Carrot and Celery
• 16 oz Sage Sausage

Instructions:

1. Brown Sausage and keep in small bite size pieces. Do not crumble small.
2. Drain pan of extra grease. (or don't)
3. Add Recommended amount of butter to sausage in pan (or don't)
4. Add Frozen Mirepoix Mix and cook until onions are translucent.
5. Add Stuffing Mix and follow directions on how much water or stock to add.
6. Note: I sometimes use Cornbread Mix and other times I don't. I usually use Pepperidge Farm or Brownberry stuffing mix.

The boys like this basic stuffing recipe without raisins, apples, cranberries, nuts, oysters, pumpernickel bread or other trendy ingredients. So far no one doesn't like this stuffing. Also, since I do not stuff the bird, you can make this anytime.

Roast Turkey with Mayo Un-stuffed

Ingredients:

• 12-14 lb. whole thawed turkey
• 1 1/2 - 2 cups of mayonnaise
• Coarse salt
• Coarse ground pepper
• 2 stalks celery
• Handful of baby carrots
• 1 large onion, rough chopped
• 1 stick salted butter

Instructions: Preheat oven to 450º f.

1. Lay turkey in a roasting pan.
2. Cover the turkey with mayonnaise all over outside and inside cavity.
3. Liberally salt, and pepper turkey inside and out.
4. In the cavity stick butter, celery onion and Baby carrots.
5. Roast turkey in 450º f oven for 30 minutes. Then turn the oven down to 350º f, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone until internal thermometer reaches 165º f.
6. Depending on size of turkey, total cook time will be around 1 1/2 to hours. 
7. Remove from oven. Let rest for at least 20-30 minutes before carving.

Note: this only works with an un-stuffed Turkey. It will not taste like mayonnaise and it tastes just as good as deep-fried and being constantly basted.

** So far, the boys have eaten all of the leftovers. Otherwise I will need leftover recipes for turkey.

Sugar Coated Spiral Ham (Christmas 2018)

INGREDIENTS

• 8 lb bone-in spiral sliced Pre-Cooked half ham
• 2 cups granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp paprika

INSTRUCTIONS

1. Trim ham if needed  (And heat if you want to serve hot, we don't)
2. Sugar, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves and paprika. Add just enough water to make a paste. 
3. Place ham in roasting pan sliced side down. 
4. Cover top of ham with sugar paste
5. Broil for 15 - 20 min, or until sugar paste is bubbly and has caramelized, then remove from oven. Remove before sugar burns. Watch top of ham
6. Remove from oven and let ham rest for 5-10 minutes. 
7. Serve warm or cold

** Looking for more Ham leftover recipes**