1 leftover turkey or large chicken carcass (or 2 store bought)
5 quarts water
1 onion (skins left on, cut in half)
4 rough cut stalks of celery
2 rough cut carrots
5 qts broth
1 cup celery chopped
½ cup celery leaves chopped
1 cup onion chopped
7 chicken bouillon cubes
1 tablespoon salt
1 bay leaf
1 cup carrots sliced
½ cup parsley chopped
¼ tablespoon pepper
4 cups egg noodles (fine)
In a large kettle simmer turkey or chicken carcass with onion and celery (one onion roughly chopped and several chopped stalks of celery) until tender. Strain all, keeping only the broth. Add ingredients to broth with meat (reserving noodles) and simmer until tender (about an hour). Add noodles and cook uncovered for 10 more minutes.
OPTIONAL **Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes. I do this if using store bought roast chicken, but you really don’t need it if home roasted.
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 16 servingsSource: skinnytaste.com
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
1, 28-ounce canned tomatoes, puréed or hand crushed
4 tablespoons unsalted butter
1 medium yellow onion, peeled, halved
1 pound dried pasta of your choice, but for extra saucy goodness 8oz. fills the bill
Parmesan cheese, for serving
Simply toss the tomatoes, butter and onion in a saucepan over medium low heat. Season with salt and bring to a steady simmer. Allow the sauce to simmer for 45 minutes. Stir occasionally, making sure to scrape the sides of the pot. Adjust the seasoning and remove the onion (although I’m told it’s pretty delicious in its own right.)
Boil the pasta according to the package instructions, drain and toss the pasta into the hot sauce. Keep tossing until every strand is well coated. Serve among two warm bowls and scatter with Parmesan cheese.
You know the drill. Orchids are irresistibly gorgeous and yet, you kill them off in record time.
I’m good with houseplants too, so it’s a double embarrassment. It wasn’t until I noted a friend’s post on Facebook. She was showing the progression of NEW growth. The blooms lasted so long I just assumed the Orchid was a goner when they dropped.
The gal that looks after our home when we travel south, had left the bare plant in our east facing kitchen window. When we returned those weeks later I recognized the signs of life. THRILLED. I’ve since gone through two more cycles of blooms dropping, followed by new growth.
I thought I might not be the only one whose orchids were winding up in the compost heap, so I decided to write this post.
Wash beans well, then cover with 6 cups warm water. Let stand overnight. Next day pour beans and water in which they were soaked into a large saucepan.
Combine all ingredients except tomatoes and green onion tops. These two ingredients may be omitted, but they add much color to the dish. Add them the last 10 minutes to retain color. Cook soup in a covered saucepan slowly about 3 hours or until beans are very soft. When done, taste and season further if necessary. If soup appears too thick toward end, add a little water or stock. If it appears too thin, cook uncovered a few minutes. Add tomatoes and onions last 10 minutes, and cook slowly uncovered.
Can easily double the amount of soup made by duplicating all ingredients EXCEPT for the ham bone 🙂
Hit Saute and add the oil to the pot, swirling to coat the bottom. When it’s shimmering, add the beef and brown it well, breaking it up with a spoon. Drain off excess fat and add the onions. Continue sauteing for a couple of minutes.
Add the water and thoroughly deglaze the pan: scrape every bit of the brown off the bottom into the water. Hit Cancel and add all other ingredients.
Close the lid and make sure the valve is set to Sealing. Hit Pressure Cook (or Manual) and adjust the time using the + and – buttons to 24 minutes. When it beeps that it’s done, flip the valve to Venting for a quick release. When the pin drops, open the pot.
Remove the bay leaf and taste and add salt and pepper to taste. This is one of those “even better the second day” recipes. And it freezes beautifully.
This recipe looks long but is really simple and quick. Three steps: cook the pasta, make the sauce and, optional, bake in the oven with the crumb topping. The recipe is only long because I detail each step for novices. It’s a delicious and saucy served as soon as you combine pasta and sauce, but for true level deliciousness add the buttered crumbs and bake it a few minutes. Okay. Here we go … Preheat the oven to 375.
Source: A Grandma’s Recipes for your Instant Pot – Rootitoot Cookbook
2 cups macaroni or other small pasta
2 1/2 cups cold water
1/2 tsp salt
2 tsp butter
2 1/4 cups milk
2 1/2 Tbsp butter
2 Tbsp flour
1/2 tsp ground dry mustard or 1 tsp Dijon*
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
8 oz cheddar or other cheese**
The Butter Crumb Topping: (option but, oh … do it!)
1/2 cup Panko or crushed saltines
3 Tbsp melted butter
2 Tbsp grated Parmesan cheese
* MUSTARD NOTE: You cannot actually taste the mustard in this dish; it just enchances the cheese flavor. Use dry or Dijon.
**CHEESE NOTE: I usually use aged or sharp cheddar but I also like a Swiss or a combination of the two. Almost any combination of cheeses will work so feel free to use your favorites.
FOR THE PASTA: Put the macaroni, water, butter and salt in the Instant Pot and give it a stir. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust the time using the + and – buttons to get to 4 minutes.
While it’s cooking, grate about 3/4 of the cheese in one pile and dice the remaining 1/4 cubes into another pile. Heat the milk in the microwave but do not boil.
When it beeps that it’s done, flip the valve to Venting for a quick release. Pour the pasta into a strainer and cover with a plate to keep it warm.
FOR THE SAUCE: Put the 2 1/2 Tbsp butter in the Instant Pot and hit the Sauté button a couple times to get to the “Normal” heat of the sauté setting. (Pressing Sauté a few times on the DUO models toggles through Saute’s three heat settings: Less, Normal and More).
When the butter is melted, add the flour and dry mustard, if using. Stir constantly with a whisk for a couple minutes to cook this roux. Keep it moving. Then add the hot milk all at once and whisk vigorously. (Add the Dijon mustard here, if you’re using that.). Keep stirring until it comes back to a boil and thickens. It can scorch if you leave it. The sauce should be the consistency of unwhipped heavy cream at this point. The cheese and pasta will thicken it, so if it’s any thicker than heavy cream, whisk in a little milk, a tablespoon at a time to thin it a bit.
Hit Cancel. (You do NOT want the sauce to boil once the cheese is in; it can curdle.) Whisk in the salt, pepper and sugar. Add the grated cheese but keep the cubes for later. Stir until the cheese melts. Taste it and add more salt and pepper if you like. (Incidentally, the sauce at this stage is what I use on steamed broccoli or cauliflower.). Stir in the cubed cheese and the pasta. If you like, you can heat it a little with the Sauté function, but don’t let it boil. You don’t want the cheese cubes to melt into the sauce – they are a great little cheesy burst of flavor.
FOR THE TOPPING: mix the crumbs, melted butter and Parmesan cheese with a fork. Spread this evenly over the pasta and cheese sauce and bake at 375 for 10-20 minutes, until golden brown on top. Let it cool for 5 or 10 minutes before serving.
The 2020 Fall Foliage Map is the ultimate visual planning guide to the annual progressive changing of the leaves. While not perfect, it’s meant to help travelers better time their trips, to have the best opportunity to view peak colors each year.