Tuesday, February 20, 2018
Wednesday, October 25, 2017
Wild Rice with Chicken Soup in the Instant Pot! A great Recipe for Fall!!
INGREDIENTSFor the Instant Pot:
- 1 large sweet potato, peeled and cubed
- 5 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 8 ounces fresh mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1 teaspoon poultry seasoning ~ I used a combination of sage and oregano and rosemary
- 1/2 teaspoon dried thyme
- 6 tablespoons butter
- 1/2 cup flour
- 1 can of coconut milk
I added a cup of Cooked Chicken before serving
- Instant Pot: Put all the ingredients in the first list into the instant pot. Cook for 45 minutes (manual). Release steam using the valve on top.
- Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the coconut milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
- Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
REcipe adapted from Pinch of Yum
Tuesday, October 24, 2017
Labels: Painting Techniques
Wednesday, October 18, 2017
Tuesday, October 17, 2017
We had doubts while making these, but they turned out Wonderful. Quinn made this recipe from the recent issue of Pioneer Woman Magazine.
Caramel Apple Sweet Rolls
|Prep: 90 Minutes||Level: Easy|
|Cook: 30 Minutes||Serves: 30|
To make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot. Heat it until just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm...but not too warm!
Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour.
Add the remaining flour, the baking soda, the baking powder, and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it.
To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside.
In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool.
When you're ready to make the rolls, preheat the oven to 375 degrees and roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it's seam side down.
Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.) Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes, or until they're nice and golden.
While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want.
The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously!