Amother taping is in the books, here are the recipes from the show that will be aired the month of February on Hutchinson HCVN.
Super Soups for the Soul
Chicken Noodle Soup
It seems that winter is the time for colds, flus and more. This is a great soup to make, then freeze so you have it ready when you need a little comfort. It is much healthier than canned soups and also boosts the immune system. This works great in an instant pot, you can cook chicken breasts in the pots then add rest of ingredients and pressure cook for 20 minutes then manual release. I always freeze one jar of soup from every chicken noodle soup batch this time of year to always have one on hand.
1 pound boneless, thinly sliced skinless chicken breast or left over chicken cut into pieces, in a pinch a rotisserie chicken works great.
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/ 4 to 1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
2 (32 oz.) boxes low-sodium chicken stock
2 cups noodles
1/2 cup fresh dill or 2 teaspoons dried (optional)
8 cloves garlic, minced
3 stalks celery, diced
2 large carrots, peeled and diced
2 sprigs rosemary
1 large onion, finely chopped
1 bay leaf
1 lemon, juiced
1-2 teaspoons (start with one) turmeric dried or fresh (use 1 tablespoon-freshly grated)
1/4 teaspoon red pepper flakes
- Olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
Make the chicken first either by cooking a 375 degree oven for 25 minutes or using an instant pot according to your directions. You can also make in an electric frying pan and saute until cooked. Season with salt and pepper.
For the soup: heat 2-3 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery until softened. 10-12 minutes. Season with salt and pepper and red pepper flakes.
Add garlic and bay leaf and cook for 1 minute, or until fragrant, then pour in chicken stock and noodles.
Bring mixture up to a boil, then reduce heat to low and simmer for 15-20 minutes, or until pasta is al dente. Or put all into a crock pot and finish rest of recipe.
Add shredded chicken to soup and stir in lemon juice and fresh dill. Taste and adjust seasoning, if necessary. Cook on low for at least an hour or warm for 5-6 hours.
Addsome lemon juice and 1/2 lemon squeezed atend.
Ladle into serving bowls and serve hot. Enjoy!
This dish is very easy to prepare. Chicken breasts are cut into chunks in this recipe. The chunks of chicken are first cooked in a mix of curry powder, oil, garlic and onions. Then they are simmered along with the coconut milk and tomatoes. The result is a delicious coconut-tomato curry dish that is sure to please.
2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
Salt and pepper
1 1/2 tablespoons sunflower, peanut or vegetable oil
2 Tablespoons sweet curry powder
1/2 onion, thinly sliced or 1 leek
2 cloves garlic, crushed
1 can (14 ounce) coconut milk
1 can (14.5 ounce) diced tomato, drained or use 1 pint of your home canned tomatoes
1 can (8 ounce) tomato sauce or your home canned
3 Tablespoons organic raw sugar or 1 tablespoon honey
1 Tablespoon fresh ginger grated or minced
Season the chicken chunks with salt and pepper.
Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
Add garlic and onions and cook for 1 minute.
Add chicken chunks and toss lightly to coat with the curry oil mixture.
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, diced tomatoes, tomato sauce, and sugar, ginger into the pan, and stir to combine. Adjust tastes if needed by adding more sweetener or spices. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.If you like sauce thicker just continue to simmer with cover off until you reach the thickness you like.
Serve immediately, over rice.
Italian sausage give this an extra spice and adds some zip. You can also use plain ground pork or hamburger, just be sure you season when you are browning those type of meats. Top off with some garlic toast for dipping
1 tablespoon vegetable oil
1 pound ground Italian Sausage- mild or spicy (or ground pork, hamburger)
1/2 cup diced onion (about 1/2 medium sized onion)
1 tablespoon minced garlic
1-28 oz (about 3 1/4 to 3 ½ cups) can crushed tomatoes or 1 quart home canned, blended
1-32. oz. box of vegetable broth (chicken works too)
1 can red enchilada sauce
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 9-ounce package refrigerated tortellini
2 cups packed fresh spinach
A pinch red pepper flakes
Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft. Add seasoning if using plain burger or pork)
Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
Stir in crushed tomatoes, vegetable (or chicken) broth, enchilada sauce, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes. Adjust seasoning if needed.
Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
Serve with shredded Parmesan and broiled buttered baguette slice.
Beer Battered Grilled Cheese
Cooking with beer is a current trend, why not give it a try with this easy recipe that goes well with any soup. Makes 2 sandwiches.
6 slices hickory-smoked bacon (look for nitrate free and organic)
4 slices rustic white bread (good quality- read that label!)
2 slices provolone cheese (can use any two favorite kinds of cheese: pepper jack, gruyere, Jarlesburg)
2 slices Cheddar cheese
3/4 cup pale ale beer or your favorite light craft beer
1/4 cup all-purpose flour
1/4 teaspoon chipotle chili powder
1 tablespoon butter
Optional: thinly sliced pears
1. In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
2. On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Add slice of pear if desired.Top with remaining bread slices.
3. Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
Makes 2 (4 pieces of bread) sandwiches
Lentil and Beef Stew
This is a very nourishing stew chock full of healthy ingredients. When you are looking for a hearty and warming meal for cold evenings this is the pick!
2 tablespoons olive oil
2 1/2 pounds beef chuck, cut into 3/4 inch cubes
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1 1/2 cup dried green or brown lentils
28 ounce can of crushed tomatoes (use the best quality organic or Italian type)
6 cups beef stock
1 cup dry red wine
3 bay leaves
1 tablespoon dried thyme
Pinch of cayenne pepper
3 tablespoons fresh chopped tarragon
Salt and Pepper
Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
Brown the meat, stirring regularly, for 5-10 minutes.
Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.
Bring to a boil, cover, then reduce heat and simmer for about 45-60 minutes, until the lentils are tender. Stir in the tarragon. Then taste for salt and pepper.
Instant Pot Bone Broth
This recipe is for the new instant pots, you can also follow recipe and make it on the stove and slow cook instead of using the pressure cooker.
If you are new to bone broth, this recipe is for you! You can’t find a more nourishing, power packed food – period!
Make sure you don’t omit the vinegar in the Instant Pot bone broth recipe. If you do, you may not get as much of the gelatin out and will miss out in releasing the maximum amount in cooking
The other thing is that you probably won’t release all of the minerals from the bones. Some people like to save the bones after making pressure cooker bone broth to use in another batch.
To save the bones, you’ll simply place them in a container and freeze them until needed. You can just keep them with all the vegetable scraps that you’ve been saving for the stock.
Cooked bones/carcass of chicken, cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones don’t fit for another time.)
1-2 chicken feet (optional depending on if you have access – it gives really good gel to the broth. Ask your chicken farmer for them!)
1-2 large carrots, coarsely chopped
1 medium onion coarsely chopped
2-3 stalks of celery, coarsely chopped
1 head of garlic, smashed
1-2 TBSP apple cider vinegar
Water enough to cover the bones
Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones – be sure you don’t go over the “Max” line on the pot.
Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
Put the Instant Pot lid on and turn the vent valve to closed. Push “Soup” and use the manual button to bring the time up to 120 minutes.
The pot will turn “On” automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth
Here is the photo of my Kalanchoe plant featured in this episode