Maple Pumpkin Pie

1 can pumpkin puree

1/2 cup sugar

1/4 cup maple syrup

2 eggs

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/2 tap salt

1 cup evaporated milk

In a bowl, mix together eggs and pumpkin. Add in spices, sugar and syrup. Pour in milk and mix well. Fill pie shell with pumpkin mixture. Bake at 425 for 15 minutes. Then, bake at 350 for 30-40 minutes or until toothpick comes out clean. Cool. 

Scalloped Potatoes

• 8 cups potatoes, about 3 pounds peeled and sliced really thin
• 4 tablespoons butter
• ½ cup onion, diced
• 1 teaspoon garlic, minced
• 6 tablespoons flour
• 2 cups milk
• 1 cup chicken broth
• 1 cup cheddar cheese, grated
• ½ teaspoon thyme
• salt and pepper, to taste
• ½ tablespoon fresh thyme
• fresh thyme for garnish

Instructions

• Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
• Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅛-inch thick).
• In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
• Add the flour and cook 2 minutes longer.
• Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
• Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
• Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
• Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
• Cover with foil and bake for 45 minutes.
• Remove the foil and bake another 30 minutes.
• Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.

Pumpkin Donuts

• 1 large egg
• 2 tablespoons (30ml) milk
• 1/4 cup applesauce
• 6 tablespoons butter, melted
• 1/2 teaspoon pure vanilla extract
• 3/4 cups (135g) pumpkin puree
• 3/4 cup (165g) light brown sugar
• 1/4 cup (48g) granulated sugar
• 1 1/4 cups (175g) all-purpose flour
• 1 teaspoon (4g) baking soda
• 1/2 teaspoon salt
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• pinch of nutmeg

Coating

• 1/4 cup (56g) butter, melted
• 1/4 cup (48g) granulated sugar
• 1 tablespoon (15-22g) ground cinnamon 

Instructions

1. Prep:Preheat the oven to 350°F.
2. Beat the wet ingredients:Beat the egg for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
3. Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
4. Bake: Generously spray your donut pan with cooking spray. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10 minutes (elevation I do 15 or so min). Test for doneness by inserting a toothpick into the center of the donut, if the toothpick comes out clean, the donuts are done. Cool for 5 minutes and then turn out onto a wire rack.
5. Coat: Once cooled, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until well coated.

Notes

Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These will stay moist for a few days, but it’s best when served within 2 days of preparing. After 2 days, the coating gets too soft, so if you make them ahead of time, store them in an airtight container and add the cinnamon sugar coating the day you plan to serve them.

To freeze these, cool them completely, and freeze without the coating in an airtight container. Thaw to room temperature and then add the cinnamon and sugar coating.

Southern Peach Cobbler

Note: reduce sugar in cobbler. Cut topping sugar/cinnamon in half. Cook peaches longer until softened or fork tender.

• 2 bags Frozen peaches, 20 ounces each
• 1 cup Granulated sugar
• 1 cup Brown sugar
• 1 teaspoon Vanilla extract
• ½ teaspoon Almond extract, (optional but recommended)
• ½ tablespoon Cinnamon
• ½ teaspoon Nutmeg
• 2 teaspoons Corn starch
• 1 teaspoon Cream of tartar
• ½ stick Butter, unsalted room temperature
• 2 tablespoons Water
• 1 teaspoon Fresh lemon juice

Cobbler Topping

• 2 cups Flour
• ½ cup Granulated sugar
• ½  cup Brown sugar
• 2 tablespoons Baking powder
• 1 tablespoon Cinnamon, reserve ½ for garnishment
• 1 stick Butter, unsalted cold
• 1/2 cup Boiling hot water (see notes)
• ½ teaspoon Salt
• 3 tablespoons Granulated sugar, to dust top of cobbler

Instructions

Preheat oven to 375 degrees

Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.

Cover the dish with foil and cook mixture in the oven for 30 minutes @400 or until peaches are fork tender.

While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.

Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.

Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.

Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.

Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.

Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.

Recipe notes:

Substitute 8 fresh peaches in place of frozen peaches if desired. Fresh peaches are likely to yield more liquid.

Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.

Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.

If too much liquid remains, remove some using a turkey baster, or gently pour it out. Cobbler will thicken as it sits.

Spinach Artichoke Dip

• 5 oz. fresh spinach
• 8 oz. full fat sour cream, room temperature
• 8 oz. full fat cream cheese, room temperature
• 1 (15 oz.) can artichoke hearts, drained and roughly chopped
• 3 cloves garlic, minced
• 8 oz. shredded mozzarella, divided
• 5 oz. shredded Parmesan
• Kosher salt
• fresh cracked pepper

Instructions

1. Heat oven to 350 degrees.
2. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
3. Transfer to a 9x9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
4. Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
5. Garnish with fresh chopped parsley and serve with sliced French baguette/tortilla chips. Enjoy!

Buttermilk Biscuits

Ingredients

• 3 cups all purpose flour
• 5 tsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold butter or vegetable shortening
• 1 - 1 1/4 cup cold buttermilk
• melted butter or heavy cream to brush the tops

Instructions

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to ¼ cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky. 
• Roll or pat out on a lightly floured surface about ¾-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.  Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately. 

Hamburger Buns (Texas Roadhouse Rolls)

• 1 tablespoon water, warmed (about 105-115°F)
• 6 tablespoons (75 g) granulated sugar, divided
• 1 packet (2¼ teaspoons) active dry yeast
• 1 cup (245 g) whole milk, warmed (about 105-115°F)
• 7 tablespoons (99 g) unsalted butter, melted, divided
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5 g) bread flour

Instructions 

• In the bowl of a stand mixer using the paddle attachment, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture)
• Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
• Add in the egg and mix to combine.
• Add the flour to the yeast mixture, and mix for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
• Switch out the paddle attachment for the dough hook. Knead the dough on low for 3-4 minutes.
• Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
• Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours (or until doubled in size).
• Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
• Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
• Round each piece into a smooth ball and place in the prepared baking dish, evenly spaced.
• Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes, or until about doubled.
• Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
• Bake for 12-15 minutes, or until golden brown.
• Remove from the oven and brush with the remaining tablespoon of melted butter. 

Hawaiian Rolls

• 1 cup pineapple juice at room temperature
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1/3 cup honey (mild honey like clover)
• 5-6 cups all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 2 1/2 teaspoons salt
• 2 tablespoons brown sugar
• 1 large egg
• 1 teaspoon distilled white vinegar
• 2 teaspoons vanilla extract

TOPPING:

• 3 tablespoons softened butter, separated

INSTRUCTIONS

• Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110 degrees F, about 1 minute (Mixture may appear curdled which is okay).
• Fix mixer with dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead on LOW until dough starts to pull away from the bowl, about 2 minutes. Increase speed to MEDIUM-LOW (dial 4) and knead until for approximately 5 to 7 minutes or until dough is smooth and elastic. (Dough should clear sides of bowl but will stick to bottom but WILL BE STICKY, add up to ½ cup more flour if needed for dough to clear bowl.)
• Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 ½ -2 hours.
• Meanwhile spray a 9×13 pan with nonstick cooking spray. Set aside.
• After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces then shape into balls by folding the corners under so that the top is smooth.
• Arrange the dough balls into 6 rows of 3 in prepared 9×13 dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1 to 1 ½ hours.
• Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Remove plastic and brush rolls with approximately 1 ½ tablespoons butter. Bake until golden brown, about 20 – 23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter. Best served warm.
• TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes.

Old Fashioned Pancakes

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ½ tablespoons sugar
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted
• 1 egg
• 1 ¼ cups milk
• 1 cup sourdough starter/discard (optional)

Spaghetti Squash Lasagna Bake

1-2 large spaghetti squash

2 jars marinara sauce

1 lb ground beef

1 lb sausage

16 oz ricotta

Spinach, chopped

Egg

Mozzarella cheese

Cut spaghetti squash in half lengthwise. Scoop out seeds. Place cut side down on a baking sheet and bake at 350 for 30-45 min, until flesh is easily pierced with a fork. Allow to cool. Use a fork and scrape against the grain to remove spaghetti strands. Place in a colander. Squeeze out remaining liquid. (Can also freeze and drain after thawing.)

Cook the beef and sausage and drain the fat. Reserve a small amount of marinara to coat the bottom of a baking dish. Add remaining marinara sauce and cook until sauce thickens slightly. Mix ricotta, an egg and 1-2 handfuls of spinach in a bowl. 

In a 9x13 baking dish, layer 1/2 of the noodles, 1/3 of the meat sauce, 1/2 of the ricotta mixture and shredded cheese. Repeat. Top with remaining 1/3 meat sauce and sprinkle some shredded cheese. Bake at 350 for 20 min. Let cool for 5-10 minutes. 

Bourbon Caramel Ice Cream

1 can sweetened condensed milk (dulce de leches)

600mL heavy whipping cream

2 to 2.5 tbsp bourbon

Take can of milk and pour into a shallow glass pie dish. Cover tightly with foil. Place dish into a roasting pan. Pour hot water around pie dish. Bake in oven at 425 degrees for 1-2 hrs or until desired color. 

Add milk, dulce and bourbon to stand mixer. Mix on medium speed until thickened. Be careful not to whisk too fast or long or cream will curdle. Pour into a bowl and freeze overnight. 

Rum Cake

Non-stick cooking spray

1 cup chopped walnuts

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3 cups all-purpose flour

3.4 ounce box instant vanilla pudding mix

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks unsalted butter), room temperature

1 1/2 cups sugar

1/2 cup vegetable oil (can sub butter)

4 large eggs

2 teaspoons vanilla extract

1/2 cup light rum

Butter Rum Glaze

1/2 cup (1 stick butter)

1 cup sugar

1/4 cup light rum

1/4 cup water

1. Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
6. Butter Rum Glaze
7. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
8. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

Tuscan Mac n Cheese

• 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive or canola oil)
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 level tablespoons flour
• 2 cups chicken broth
• 3 cups milk OR light cream* or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces (300g) elbow macaroni uncooked (3 cups!)
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
• To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
• Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
• Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Multi grain pancakes

1 1/2 cups whole wheat pastry flour

1/4 cup cornmeal or other whole-grain flour

1/4 cup rolled oats

1 tablespoon aluminum-free baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 3/4 cups unsweetened, unflavored plant milk

1/2 cup unsweetened applesauce

2 tablespoons pure maple syrup, plus more for serving if desired

1 cup fresh berries or chocolate chips

Crockpot pulled roast beef

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

INSTRUCTIONS

1. Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
2. Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
3. Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
4. Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
5. Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
6. Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
7. If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

1. Donna's Notes
   
2. You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.
3. Stovetop method - reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.
4. You can substitute the balsamic vinegar with red wine for a great twist on this recipe.
5. Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) and cook on low in slow cooker for 7-8 hours.

Broccoli Au Gratin Rice

• 1 cup white rice
• 1/3 cup cut spaghetti
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup chopped broccoli - fairly small
• 3 tbsp. butter
• 1 1/2 tsp. dried parsley flakes - crushed
• 1/4 tsp. granulated garlic
• 1/4 tsp. salt (I used kosher salt)
• 1/8 tsp. black pepper (I used a fine table grind)

1. In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
2. Turn the heat down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
3. Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 10 minutes. Then add in the broccoli and stir.
4. Cook for about 5 minutes more and fold in the cheese until blended.  Your rice should be perfectly cooked and ready to plate.

Instant Pot Version

1.5 cups jasmine rice

2 cups chicken broth (or water + 1.5 tbsp bouillon)

1 to 1.5 cups chopped broccoli

1.5 tsp dried parsley

1/4 tsp granulated garlic

1/8 tsp black pepper

Salt

Cheese (optional)

Add rice and broth to instant pot and stir well. Chop broccoli and add on top of the rice, but do not stir. Close lid and set to 5 min and wait 15 min for a slow pressure release before venting remaining pressure. Open and stir in spices. Add salt to taste. Top with a sprinkle of cheddar cheese if desired.

Ground Beef Tacos

1 pound lean ground beef
1 teaspoon olive oil
1/2 cup diced onion
1/2 teaspoon ground cumin
1 tablespoon ancho chili powder
dash cayenne pepper
1 jalapeno, minced
2-3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/2 cup water
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
8 taco shells (hard or soft) 

Saute onion over medium-high heat in olive oil for 5-10 minutes until softened. Add cumin, cayenne and chili powder and stir for 5 seconds. Add garlic, jalapeno, red pepper flakes, and beef. Break the beef into large chunks, then add in water. Cook over medium heat, stirring frequently, for about 5 minutes or until the beef is cooked through. Add tomato paste, oregano and salt and simmer another 5-8 minutes.

Fill taco shells with beef and your favorite toppings.

Notes:
-I generally will add quite a bit more chili powder, cumin, oregano, cayenne and sometimes salt, than is listed above, so add more seasonings to taste.
-No tomato paste on hand? Try adding ketchup instead or use dried tomato powder

Use 2 packs tempeh

1 eggplant

1 onion 

Mango Cucumber Salsa

• 1 ripe but firm mango, diced
• 1 small cucumber, diced 
• 1/4 red onion, finely diced
• 1/4 cup packed cilantro, chopped
• juice of 1/2 lime + zest 
• 1 TBSP olive oil 
• sea salt to taste 

tacos new puffy taco idea?

Blackened cod/parmesan Italian herb cod

Mango cucumber salsa (no onions)

Cilantro lime sour cream sauce

Purple cabbage

Lentil Tortilla Soup

1 onion diced
1 red bell pepper diced
4 garlic cloves minced
1 jalapeno diced (optional)
2 15 oz cans fire roasted tomatoes
1 can black beans drained & rinsed
3/4 cup dried red lentils
1 cup fire roasted corn
1/3 cup cashew cream (or heavy cream)
1 tbsp tomato paste
2.5 cups vegetable or chicken broth
2 tsp chili powder
2 1/2 tsp cumin
1 tsp oregano
1 tbsp sugar
1 tsp salt
1 tbsp lime juice (about 1/2 lime)

Chicken (optional) 2 cooked breasts shredded

Saute onion, then add pepper, garlic and jalapeno & saute a couple more min until softened. Blend tomatoes until salsa consistency. Add all ingredients except lime juice and bring to boil. Lower heat and cover to simmer for 20-25 min until lentils are cooked through. Remove 2 cups soup and blend, then return to pot. Stir in lime juice.

IP METHOD:

Add all ingredients except cream and lime juice (and chicken if using) to the instant pot. Seal lid and set to manual for 15 min. Quick release. 

Remove 2 cups of soup and blend. Mix blended soup back into instant pot and then add chicken, cream and lime juice.

Garnish with tortilla strips, guac, lime, cilantro, etc.

IP Zuppa Toscana

1 lb ground turkey
Salt
Pepper
Garlic powder
Onion powder
Thyme
Dried Oregano
Ground sage
Parsley
-Or- can sub sausage or vegan sausage

1 white onion, diced
3 lb red or yellow potatoes diced
4 cloves garlic, minced
6 cups chicken or veggie broth
Turkey bacon, cooked (optional)
1/2 bunch kale, stems removed, chopped
Olive oil
Lemon
Salt
1 can coconut milk (or sub blended cashew cream) or 1 cup heavy cream
Salt & pepper to taste

Set the instant pot to Saute and cook the ground turkey. Add salt, pepper, garlic and onion powder, thyme, sage and parsley. Add onion when turkey is almost cooked through and saute until starting to soften. Cook with garlic for 1 minute or until fragrant. Turn off.

Meanwhile, cook the turkey bacon until crisp. In a bowl, add chopped kale and drizzle with a little olive oil, a tsp of lemon and sprinkle with salt. Massage the leaves until starting to tenderize.

Add potatoes, broth and close the lid. Set to Manual for 10 min. Do a quick release. Mix in the kale and coconut milk. If needed, turn to saute mode and cook until the kale has softened. Sprinkle in the bacon slices and add salt and pepper to taste.

Traditional version:

1 lb Italian sausage

8 slices bacon

1 onion diced

2 cloves garlic minced

6 med red potatoes

32 oz chicken broth

1 cup heavy cream

1 tbsp flour

1/2 small bunch kale

Lemon juice

Cook sausage and bacon. Drain. Saute onion and garlic. Add meat, potatoes and broth to IP. Set to manual pressure for 6 min. Quick release. Chop kale and massage with lemon juice. Mix in cream, flour and kale.