Yi Jun Lo One Pot Coconut Water ABC Soup

Found https://food52.com/recipes/78595-yi-jun-loh-s-one-pot-coconut-water-abc-soup

4 c water
8 c (2 liters) coconut water, divided
3 medium white or yellow onions, peeled and quartered
4 medium potatoes, peeled and cut into chunks (we especially like starchy Russets for this)
2 medium carrots,  peeled and cut into chunks
2 medium tomatoes, quartered (drained canned tomatoes are fine)
2 t salt or to taste
1 t crushed white peppercorns, or to taste

In a deep pot, combine the water, half of the coconut water (4 cups), and salt. Bring this to a boil, then turn it down to a simmer.

Add the onions and potatoes into the pot, and let it simmer on very low heat, uncovered, for 30 minutes. Then, add in the carrots and tomatoes, and let it simmer for a further 20 to 30 minutes. The vegetables should all be close to falling apart at this point, which is perfect; it really adds to that heart-warming, rustic texture of soup that we just love!

Add in the crushed peppercorns and the rest of the coconut water, and bring the soup to a final boil. Season to taste with salt, and serve piping hot.

Let your heart and soul be full!

Dark Chocolate Fudge Sauce

Dark Chocolate Fudge Sauce
Found https://www.americastestkitchen.com/recipes/11053-dark-chocolate-fudge-sauce

WHY THIS RECIPE WORKS
The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.

Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
 
INGREDIENTS
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1 ¼ cups (8 3/4 ounces) sugar
⅔ cup whole or 2 percent low-fat milk
¼ teaspoon salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract

INSTRUCTIONS
MAKES 2 CUPS
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.

1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.

2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)

Instant Pot Pot Roast and Potatoes

Instant Pot Pot Roast and Potatoes

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

PREP TIME 20 MINUTES
COOK TIME 1 HOUR 20 MINUTES
TOTAL TIME 1 HOUR 40 MINUTES
SERVINGS 4 PEOPLE

Ingredients
1 3-5 pound beef chuck roast see notes for instructions from frozen
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots, chopped into large chunks see note for using baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons corn starch

Instructions

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.

Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.

When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.

Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

Recipe Notes

Try Lipton Onion Soup.

If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.

The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Ultimate Cornmeal Muffins

Found here: https://www.chatelaine.com/recipe/dinner/ultimate-cornmeal-muffins/

Ultimate cornmeal muffins
PREP 10 MIN
TOTAL 40 MIN 
MAKES 12 MUFFINS

Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups cornmeal
1 tbsp baking powder
1 1/2 tsp salt
3 eggs
1 1/4 cups milk
3/4 cup granulated sugar
1/2 cup unsalted butter, melted

Instructions
PREHEAT oven to 375F and spray a 12-cup muffin pan with oil.

WHISK flour, cornmeal, baking powder and salt in a large bowl. Using a hand mixer, beat eggs, milk, sugar and butter in a medium bowl until smooth. Stir into flour mixture until just combined (it’s okay to see lumps).

DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan for 10 min. Remove from pan and serve warm.


Nutrition
Calories 269, Protein 6 g, Carbohydrates 39 g, Fat 10 g, Fibre 1 g, Sodium 393 mg. Good source of vitamin B12
  

Streusel-crunch Spiced Carrot Cake Muffins

Found here https://www.chatelaine.com/recipe/desserts/streusel-crunch-carrot-cake-muffins/

Streusel-crunch spiced carrot cake muffins

PREP 20 MIN
TOTAL 50 MIN 
MAKES 12 MUFFINS

Ingredients
2 tbsp all-purpose flour
1 tbsp packed dark brown sugar
1 1/2 tsp melted butter

BATTER
1 3/4 cups all-pupose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
2 eggs
2/3 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp vanilla
2 cups grated carrots
2 tbsp pepitas

Instructions
PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.

STREUSEL: Combine flour and brown sugar in a small bowl. Add butter and mix with hands until crumbly. Set aside.

BATTER: Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.

DIVIDE among cups, then sprinkle tops with pepitas and streusel. Bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan 10 min. Remove and serve warm. Kitchen note: You can also bake this recipe as a carrot cake loaf.

Nutrition
Calories 271, Protein 4 g, Carbohydrates 31 g, Fat 15 g, Fibre 1 g, Sodium 173 mg. Excellent source of vitamin A

Chicken Pot Pie

Found here https://www.todaysparent.com/recipe/make-ahead-meals/chicken-pot-pie-recipe/

PREPARATION TIME: 45 MIN 
TOTAL TIME: 1 HOUR 45 MIN  PLUS
TIME: 1 HR TO BAKE FROM FROZEN
MAKES: 2 PIES (SERVES 4 TO 6 EACH)

Turn your sheet pan into a pie plate. This easy recipe makes two pies so you can enjoy one tonight and freeze the other for a night when you just can't.

Ingredients
1/3 cup butter
1 large onion , diced
1/2 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups 2% milk
900 g Skinless, boneless chicken thighs , cut in chunks
2 large potatoes , cut in 1/2-in. cubes
1/2 tsp salt
1/2 tsp pepper
750 g (about 6 cups) bag frozen peas and carrots

Directions
Line two 9 x 13-in. baking dishes with heavy-duty foil, leaving 5 in. of overhang on all sides.

Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 min. Stir in flour and cook for 1 min. Gradually pour in chicken broth and milk while whisking, then bring to a simmer. Add chicken, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer over medium-low heat, stirring occasionally, until chicken is no longer pink and potatoes are tender, about 15 min.

Remove from heat, then stir in frozen peas and carrots. Divide mixture between prepared baking dishes.

To freeze: Let filling cool completely to room temperature, about 45 min. Wrap filling tightly with overhanging foil. Freeze until firm, at least 2 hours. Remove foil packet from baking dish, then wrap well with plastic wrap. Label and date, then return packet to freezer for up to 3 months.

To bake from frozen: Position rack in bottom third of oven and preheat to 400F. Remove plastic wrap and return foil packet to baking dish. Bake for 30 min. Roll out puff pastry on a lightly floured surface to the size of the baking dish. Unwrap foil and cut away overhang with scissors. Stir filling, then spread evenly. Place pastry on top, then cut slits with a paring knife and brush pastry with milk. Continue baking until pastry is golden brown and filling is hot in the centre (it should reach 165F with an instant-read thermometer), about 20 min. Let stand for 10 min before serving.

Kitchen tip
Want to enjoy this tonight? Place the pastry on top before baking (cutting slits in the top with a paring knife and brushing it with milk), and then cook in the oven for 25 minutes.

Originally published in the Today’s Parent January/February 2019 issue.

Nutrition (per serving)
CALORIES 314 PROTEIN 17 G CARBOHYDRATES 28 G FAT 15 G FIBRE 3 G SODIUM 506 MG