Pear Butter

 

Ingredients

• 2 ½ pounds ripe pears peeled, cored and cut into pieces
• ⅓ cup water
• ½ vanilla bean split lengthwise and scraped to release seeds
• 1-2 tablespoons brown sugar
• 2 tablespoons orange juice freshly squeezed
• 1-2 strips of orange peel
• pinch of salt

Instructions

• Combine all of the ingredients in a slow cooker.
• Cover and cook on the high setting for about 3 -4 hours (Total time will vary based on ripeness of pear).
• Stir occasionally.
• When the pears have softened, remove the vanilla bean and the orange zest.
• With a handheld immersion blender, process the pears until smooth. Alternatively, the cooked pears can be transferred to a food processor, pureed and transferred back to the slow cooker.
• Set the slow cooker on low and cook for an additional 6-8 hours. The total time will depend on the total moisture of the fruit. The pear butter is done when there is no liquid that seeps out when a teaspoon of the butter is placed on a dish. 
• Ladle the pear butter into sterile canning jars. Always leave about ¼ inch of head space. Try to remove as many air bubbles as possible.
• Seal with sterile lids and rings.
• Process in a boiling water bath for 15 minutes.
• Remove jars from the pot.
• Allow to cool to room temperature.
• Check the lids by pressing on the center of each seal. If it springs back, the jars need to be refrigerated. Otherwise, they can be stored in a cool dark place for about 1 year.
• Once the jar is opened, it can be stored for about 3 weeks in the refrigerator.

Alfredo sauce

 2 T. butter
1 T. minced garlic
1 T. flour
3/4 c. half and half
1/3 c. parmesan cheese
1/3 c. parsley

Melt butter, saute garlic for l minute.  Remove from heat and add flour.  Remove from heat, add flour, return to heat.  Gradually add milk and stir in cheese and parsley until thick.  Salt and pepper to taste.  

Cafe Rio Pork and Chicken

 l large pork roast
1 bottle honey bbq sauce
1 T. honey
1 liter coke

Mix last 3 ingredients and put everything in crockpot on low overnight and in morning remove roast and shred.  Return to crockpot and leave on low until serving. 

5 lbs chicken breast, boneless

Chicken -- Sheila

 Brown cut up chicken in flour until done.  Put in oven at 325 degrees for 1/2 hour.  Make sauce

1/2 c. brown sugar
1/2 c. white sugar
1/2 c. soy sauce
3-4 chopped garlic cloves
diced green onion
1 t. sesame seeds
2 T. sesame oil

Asian chicken -- Dip chicken in eggs and panko bread crumbs.  Fry

Sauce:  1/2 c. soy sauce
1/3 c. sugar
1/4 t. garlic powder
1 pkg onion soup mix
Cook in oven 1/2 hour at 325 degrees

Candied Chicken -- Sheila

Bake 1 1/2 hour for 350 degrees

Flour and brown chicken and put into baking dish.   Cover with sauce:

1 c. brown sugar
1/4 c. mustard
1/2 c. catsup
1 T. Worcestershire
1/4 c. onion, chopped
garlic
1/2 t. salt
3/4 c. water

Cover with tinfoil and uncover the last 15 minutes
Serve with baked potatoes (This was Sheila's Aunt, Aunt Bessie from Springville.

Cafe Rio Dressing

 1 c. buttermilk
1 c. mayo
1 pkg buttermilk ranch dressing
2-5 tomatillos-husked
1/2 jalapenos
1/2 bunch cilantro
1 lime juice
1 clove garlic

Puree all ingredients in blender for 30 seconds and refrigerate

Salsa from Sheila

23-25 tomatoes - medium, blanche and peel -- squeeze out some of the juice
3 large walla walla sweet onions
2 large green peppers
2 large red peppers
1 jalapeno
1 c. white vinegar
4 t. pepper
4 t. garlic salt
4 t. salt
3 T. cornstarch (mix with a little cold water)
1-12 oz. can tomato paste

Cook in large pot approximately 20 minutes or until soft.  Put in food processor and blend.  Put in bottles and process.  

Janette's Homemade Yogurt

1 gallon whole milk 
1 container Fage Yogurt (8 oz) non-flavored yogurt
1/3 c. brown sugar
1 1/2 t. vanilla

Put 1 gallon milk and the Fage Yogurt (or your 1 cup starter) in instapot.  Heat it to 180 degrees.  Stir occasionally.  Put the lid on and turn it off.  Let it sit for 10 hours.  Take lid off.  (It is the consistency of jello.)  Purchase nut bag from Amazon, and place half of yogurt in each bag to strain.  Put it in the refrigerator to strain.  After three hours check it, and there should be a large amount of whey.  It should then be the consistency you want.  You may have to add a little whey back into make the correct consistency for your taste.  Take out 1 cup to make the next batch.  To total amount add 1/3 c. brown sugar and 1 1/2 t. vanilla.  Stir well.  

Sheila's Apple Crisp

 Apples  6-8 large apples (or more)

    Peel and slice to cover the bottom and about half-way up the 9 x 13 casserole pan
    Add 1/2 white sugar and sprinkle cinnamon on top

Mix:

1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
3/4 to 1 c. softened butter

Spread over apples.  Cover with tinfoil and bake at 350 degrees for 45-60 minutes.  Take tinfoil off the last 15 minutes of baking.  Cook apples completely and make sure they are done before removing from oven.  

    

WW Soup

 

Vegan Potato Soup Recipe

28/08/2024 by engrsalman.458

Ingredients

• • 1 leek diced (or 1 yellow onion)

• • 1 large carrot peeled + diced
  • 1 celery stak chopped
  • 1 lb gold potatoes diced
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 1 tsp smoked paprika
  • 2 Tbsp nutritional yeast
  • 3 tsp onion powder
  • sea salt to taste (I used 1.5 tsp)
  • 1 pinch red pepper flakes
  • 1/2 lb frozen green peas
  • 4-5 cups water
  • 1/4 cup raw cashews optional
  • Fresh chives or parsley for garnish

• Lemon wedges or serving

Instructions

• Place the frozen peas in a bowl of room temperature water to thaw out.
  1/2 lb frozen green peas

Prepare the Leeks

• • Cut the very dark green tops off of the leek and reserve for later. (You can definitely use them here just know it will affect the color of the soup and make it a darker but delicious). Slice the white and pale green part of the leek in half lengthwise then slice it up thinly. Transfer to a medium bowl and cover with cold water. Give it a good stir and allow to sit for a few minutes for any sand and dirt to sink to the bottom of the bowl. Using a slotted spoon or your hands, scoop up the clean leeks floating on the top and transfer to a lint free tea towel to drain any excess water. (Alternatively you can just add them directly to the soup pot and cook a little longer until all moisture has evaporated.)
    1 leek

Make the Soup

• • Preheat a heavy bottom soup pot over medium heat. Add a very light drizzle of olive oil (omit for WFPB diets) and transfer the clean leeks to the pot. Sprinkle with a pinch of salt and give it a good stir. Sautee until wilted and the leeks start to get some color, about 10 minutes or so.
    1 leek
  • Stir in the diced carrot and celery and sautée a few more minutes until they begin to soften. Push the veggies to the side and drizzle a drop of oil in the center. Add the minced garlic and let it sizzle until fragrant. Give everything a good stir.
    1 large carrot,1 celery stak,4 cloves garlic

• • Meanwhile scrub and rinse the potatoes and dice them into small cubes. Rinse well in a bowl of cold water, drain and add to the soup pot.
    1 lb gold potatoes
  • Stir in the onion powder, paprika and rosemary. Pour in the water and bring to a boil. Stir in the nutritional yeast and the salt. Cook for 15 to 20 minutes or until the potatoes have softened but still a little al dente.
    2 sprigs rosemary,1 tsp smoked paprika,2 Tbsp nutritional yeast,3 tsp onion powder,4-5 cups water,sea salt to taste
  • Transfer about 1/3 of the soup to a blender together with the cashews. Process on the hot liquid setting until silky smooth. Stir back into the soup pot.
    1/4 cup raw cashews

• Drain the peas and add them into the soup. Simmer a few minutes until heated through. Adjust seasonings to taste and serve garnished with fresh onion chives, red chili flakes. (If desired you could brighten it up with a squeeze of lemon or go more earthy with a pinch of smoked sea salt and maybe some crumbled tempeh bacon bits).
  1 pinch red pepper flakes,1/2 lb frozen green peas,Fresh chives or parsley for garnish,Lemon wedges or serving

• For compliance make sure to omit any oil and replace with water or veggie stock.

Notes

• Fresh Rosemary vs Dried – If you must use dried rosemary make sure it’s a fragrant batch. Use 1 teaspoon of dried in lieu of 1 sprig fresh rosemary. Taste, add more, you’ll need to experiment here.
• Soup Color – If you prefer a golden color soup simply puree some of the carrot with the potatoes and broth. For a lighter hue try not to puree any carrot pieces and only cook the white and pale green parts of the leek. For a darker olive green color use all the dark green tops of leeks and puree some of the peas with the potatoes and carrot as well.

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 331mg | Potassium: 878mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3628IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 3mg