Mushroom Bisque

Ingredients 

  • 8 ounces fresh button mushrooms (sliced about 2.5 cups)
  • ½ cup butter (low sodium)
  • 1 Tablespoon garlic (minced)
  • 1/2 cup onion (diced)
  • 2 Tablespoon all-purpose flour
  • 2 cups chicken broth (low sodium/non GMO)
  • 1/8 teaspoon ground dried thyme (to taste)
  • 1/4 teaspoon salt (to taste)
  • 1 teaspoon ground black pepper (to taste)
  • 2 cups heavy cream (see alternatives)

Instructions 

  • In a large pot melt the butter over medium heat.
  • Stir in the sliced mushrooms, garlic, thyme, salt, pepper and onion.
  • Cook stirring for about 5 minutes until the onions have softened and turned translucent. Reserve a few slices of cooked mushrooms for garnish.
  • Add the flour to the mushroom mixture and cook for 2-3 minutes.
  • Pour in the chicken broth to the mushroom mixture and bring it to a simmer stirring frequently.
  • Simmer on low for 10 minutes.
  • Use an immersion blender to puree the soup until it is smooth.
  • Add the heavy cream, and stir to incorporate completely. Return the soup to low heat, bring it back to a simmer, and cook for five more minutes.
  • Ladle into bowls, and garnish with reserved mushroom slices and fresh parsley or thyme leaves.

Recipe Notes

If you do not have an immersion blender, you can also use a blender to puree the soup in small batches.

Nutrition Information

Calories: 431kcal, Carbohydrates: 7g, Protein: 4g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 630mg, Potassium: 245mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1643IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg

Vanilla Ice Cream

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed
  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium-sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium-sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to the egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from the ice bath, cover, and refrigerate until cold.
  7. Spin in the ice cream maker following the manufacturer’s instructions.

Yield: 1 1/2 quarts

Easy Cherry Crisp

Ingredients 

Cherry Filling

  • 6 cups sweet cherries pitted, fresh or defrosted from frozen
  • 1/3 cup white sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp almond extract

Crisp Topping

  • 1 cup quick-cooking rolled oats
  • 2/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 Teaspoon cinnamon
  • 1/2 cup salted butter Melted
  • 1/4 cup chopped pecans

Instructions 

  • Preheat your oven to 375°. Grease a 9×9 baking pan and set it aside.
  • In a large bowl, toss together all of the cherry filling ingredients until mixed together well. Spoon into the prepared 9×9 pan.
  • In a medium bowl, combine the topping until combined and crumbly. Sprinkle on top of the cherry filling in an even layer.
  • Bake in the preheated oven for 20-25 minutes or until golden brown and bubbly around the edges. If the topping browns too quickly and the filling isn’t bubbling yet cover with aluminum foil and continue to bake.
  • Remove and let cool until slightly warm, then serve with vanilla ice cream.

Recipe Notes

  • If you are using sour cherries add another 3 tablespoons of white sugar to the filling. 

Nutrition Information

Calories: 366kcal, Carbohydrates: 57g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 96mg, Potassium: 315mg, Fiber: 4g, Sugar: 35g, Vitamin A: 423IU, Vitamin C: 8mg, Calcium: 38mg, Iron: 2mg

Almond Milk Ice Cream

Ingredients

  • 2 cups cashews raw and unsalted
  • 2 cups almond milk I unsweetened vanilla almond milk
  • 1/2 cup maple syrup

Instructions

  • Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
  • The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
  • Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft-serve texture. Pour the mixture into a container and place it in the freezer for at least an hour.
  • Let the ice cream sit at room temperature for 10 minutes, before scooping.

Notes

* You can use any almond milk. 

TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.

TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times. 

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Sodium: 58mg | Potassium: 172mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 15g

Cassava Flour Pie Crust

Ingredients

  • 1 scant cup cassava flour
  • 1/4 cup arrowroot starch
  • 3/4 teaspoon fine sea salt
  • 1/4 cup coconut oil softened
  • 5 tablespoons unsalted butter

Instructions

  1. WHISK together the cassava flour, arrowroot, and salt. Add the coconut oil, and work it into the mixture until the flour is evenly coated and crumbly.
  2. CUT the butter into ½-inch cubes, and add to the flour mixture. Use a stand mixer or your fingers to work it in roughly. Mix until the dough is very unevenly crumbled—with both big and small chunks of butter.
  3. ADD water, 1 tablespoon at a time, mixing, until the dough starts to become a chunky, cohesive mixture. When it starts to hold together when you squeeze it, stop adding water.
  4. POUR the dough out onto the center of a large piece of parchment paper. Fold the paper from all sides towards the middle, creating a square with the dough. Round out the edges to make a disc of dough, and wrap it up in the parchment paper. Wrap in clear plastic wrap and chill in the fridge for at least 30 minutes (up to overnight).
  5. TAKE the dough out, and let it warm until it’s soft enough to roll. Place the dough between two lightly floured pieces of parchment paper, and use a rolling pin to roll it flat, patching cracks as you go.
  6. TRANSFER the dough to a pie pan by carefully peeling off the parchment paper on both sides. Then place the dough back onto one of the paper pieces. Using a very large spatula or your hands, carefully flip the crust into (or on) the pan, patching cracks with your finger. 

InstaPot Mushroom Chicken

Ingredients

  • 1-2 boneless skinless chicken breast, frozen
  • 3 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 8 ounces white mushrooms, sliced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon red or rice wine vinegar
  • 1 teaspoon sugar or honey
  • 3 garlic cloves, minced
  • 2 chives , chopped (garnish / optional)

Instructions

  1. Add chicken, mushrooms, and broth
  2. Add in the soy sauce, sesame oil, garlic, sugar, and wine vinegar, and stir to coat.
  3. Cook on high for 30 minutes.
  4. Let sit for 10 minutes
  5. Release steam ( be careful/extremely hot)
  6. Pull Meat and Slice/Cube
  7. Carefully open Instapot
  8. Add 1/2 cup of water to corn starch to the bowl
  9. Add to Instapot
  10. Set Instapot to Simmer
  11. Let simmer for 3-5 minutes or till thickened
  12. Add fresh chopped chives ( garnish) (optional)
  13. Serve with white or brown rice.

Hint – I use a very long wooden handle to release the steam.

Instant Pot Beef Brisket

Ingredients

  • 1.5-2 lb flat cut beef brisket
  • 1 tsp minced garlic
  • 1/2 diced medium onion
  • 1/4 cup Apple Vinegar
  • 3/4 cup water
  • 1 tsp Worcestershire sauce
  • 2 tsp light brown sugar
  • 2 TSP of No Salt Fajita Rub
  • BBQ Sauce

Instructions

  • Season beef brisket with 2 TSP of Fajita Rub
  • Let set for 30 minutes to 24 hours to allow rub to penetrate meat
  • Add garlic, onion, water, vinegar, sugar, worcestershire sauce and onion to pot
  • Add rack to instapot
  • Place brisket fat side up on rack.
  • Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 60 minutes.
  • When cooking cycle is complete, naturally release pressure for 15 minutes.
  • Add BBQ Sauce and place in brioler for ten minutes.
  • Slice and serve with desired sides. 

Perfect Rice Every Time

INGREDIENTS

  •  1 cup long grain white rice, rinsed*
  •  1 1/4 cups water

INSTRUCTIONS

  1. Rinse the rice in cold water, till the water is clear.
  2. Let the rice sit in cold water for 15 minutes until it becomes a bright white color.
  3. Add the rinsed rice, and water to the pressure cooking pot. Stir to ensure the rice is distributed evenly in the pot and covered by the water.
  4. Lock the lid in place.
  5. Select High Pressure and 3 minutes cook time.
  6. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. 
  7. Carefully remove the lid and fluff the rice with a fork or a rice paddle.

Heart Healthy 4-3-2-1 Dressing

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoon vinegar of choice ( apple cider, balsamic, red wine, or white wine)
  • 2 tablespoon Dijon mustard
  • 1 tablespoon water
  • pinch of salt and pepper

Blend together for immediate use.

Add flavors like garlic, onions, chives, jalapenos, and/or cashews (to make creamy)

Homemade Ranch Dressing

Delicious ranch dressing based on mayonnaise. Simple and easy to make.

Ingredients

  • 1 cup mayo
  • 1/2 cup low fat sour cream or low fat greek yogart
  • 1 tablespoon fresh parsely chopped finely
  • 1-2 clove garlic minced
  • 1/4 teaspoon dried dill
  • 1 teaspoon low sodium worchestershire sauce
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Add ingredients to a jar and shake vigorously ( very hard). let sit for 10 minutes in frid=gde for fast use.

Alternative – wisk in a bowl then serve.

Put dressing into the refrigerator for 2 hours to thicken.

Keep refrigerated and use for a couple days to be safe. Enjoy