Mexican Rice

35 min | 10 min prep

SERVES 4

   * 2 tablespoons cooking oil

   * 1 cup long grain rice (not instant)

   * 2 cloves pressed garlic

   * ¼ cup salsa

   * 2 cups chicken broth

   * 1 teaspoon salt

  1. In a large skillet, heat the oil and saute the rice over medium high heat until golden brown.

  2. Stir in the garlic and the onions and saute until onion is golden yellow.

  3. Stir in the tomatoes, broth and season with salt.

  4. Bring to a boil uncovered, reduce heat to low, cover and simmer for 15-20 minutes.

  5. Do not take lid off to peak in!

  6. Remove lid, toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving.

Oatmeal Breakfast Bar

Ingredients

• 2 cups all-purpose flour
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup butter, melted and cooled
• 4 cups quick-cooking oats (not instant)
• 3 cups raisins

1. Preheat oven to 350°F Line an 9×13-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
2. Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
3. Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
4. Pour dough into prepared pan and spread into an even layer with a spatula or your fingers. Bake for 26-28 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.

Sesame Chicken

From Epicurious

YIELD

Serves 4

ACTIVE TIME

22 minutes

TOTAL TIME

22 minutes

INGREDIENTS

1. • 1 1/2 cups quick-cooking white rice
   • 1 3/4 teaspoons kosher salt, divided, plus more
   • 8 cups broccoli florets
   • 1/4 cup plus 2 tablespoons cornstarch
   • 1/2 teaspoon freshly ground black pepper
   • 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
   • 4 tablespoons vegetable oil, divided
   • 1/4 cup plus 1 tablespoon honey
   • 1/4 cup low-sodium soy sauce
   • 3 tablespoons rice wine vinegar
   • 1 tablespoon Sriracha
   • 1 large clove garlic, finely grated
   • 1 teaspoon finely grated ginger
   • 1 1/2 teaspoons toasted sesame oil
   • 2 tablespoons toasted sesame seeds, divided
   • 2 scallions, thinly sliced

PREPARATION

1. 1. Cook rice with a pinch of salt according to package directions.
   2. Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
   3. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
   4. Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
   5. Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
   6. Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
   7. Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

Instant Pot Refried Beans

1 (1 lb) bag dried pinto beans
1/3 cup picante sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon minced garlic (kind in jar is okay)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 bay leaves


Manual 60 minutes NPR

Drain beans but retain liquid
Add beans to food processor and add liquid as needed

Tomato Soup

Tomato Soup Recipe

1 stick of butter (or…half butter & half olive oil)
2 medium yellow onions, chopped
2 cloves garlic, chopped
28 ounces canned whole plum tomatoes
+ 3 tablespoons of the juice they are in
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
2 tablespoons dry basil
1/4 teaspoon freshly ground black pepper

Melt butter and olive oil in a large saucepan over medium-low heat. 

Add onion and garlic; cook, stirring, until onions have softened and are beginning to appear translucent, about 20 minutes.

Add tomatoes, chicken stock, salt, basil, and pepper; bring to a boil. 

Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 15 minutes.

Working in batches, transfer soup to the jar of a blender and puree until smooth. I usually do this in two batches. (I tried doing this with the immersion blender but it doesn’t puree the soup fine enough and you won’t get that great creamy texture.)

Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Add more salt & pepper as needed to taste. 

Serve immediately, refrigerate leftovers.

Cream of Chicken Soup

HOMEMADE CREAM OF CHICKEN SOUP

Author: Pinch of Yum

Prep time:  5 mins Cook time:  10 mins Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

2½ cups chicken broth (I used 2 cans)

1½ cups milk

¾ cup flour

1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup Recipe #264191
Forget the canned stuff, this is a LOT better and yet easy to make, too!
by SweetsLady

20 min | 5 min prep

SERVES 6

  * 8 ounces fresh mushrooms
   * 2 tablespoons onions, chopped
   * 1-2 garlic cloves, minced
   * 2 tablespoons butter
   * 2-3 tablespoons flour (separated)(I used wheat flour)
   * 2 cups chicken broth
   * 1 cup light cream or evaporated milk ( I used Whole Milk)
   * 1/2 teaspoon salt
   * 1/4 teaspoon pepper
   * 1/4 teaspoon nutmeg

 1. Cut the mushrooms into slices.
  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 T. flour and stir.
  4. Add in the chicken broth and heat until slightly thickened while stirring frequently.
  5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  6. Serve and enjoy!