Monday, January 13, 2020

Instant Pot Chicken White Bean Rosemary Soup

I've been under the weather and this soup tasted so good!  Lucky for me that I had made several soups this past week when I did feel good, and had them stocked in the fridge.  I served this soup with my Rosemary Bread. 



Yield: 8 large
Author:

Instant Pot Chicken White Bean Rosemary Soup

Instant Pot Chicken White Bean Rosemary Soup

This soup is great on a Winter's day!

ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, pressed
  • 1/2 cup carrots, peeled and diced
  • 1/2 cup onion, diced
  • 2 and 1/2 teaspoons kosher salt (see NOTE)
  • 1 pound great northern beans, rinsed, and soaked overnight, and then drained
  • 4 sprigs rosemary
  • 1 cup water
  • 8 cups low-sodium chicken stock (see NOTE)
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon red wine vinegar
  • 2 cups chopped cooked chicken

instructions:

How to cook Instant Pot Chicken White Bean Rosemary Soup

  1. Tie two pairs of rosemary together with kitchen twine.  Set aside.
  2. Add the oil, garlic, onion, carrots and 1/2 teaspoon kosher salt and two rosemary sprigs into the IP.  Using the saute' feature, cook for 5 minutes, stirring occasionally.
  3. Add the beans to the IP.  Stir to coat with the rosemary infused oil.
  4. Add water, chicken stock, bay leaf and red pepper flakes to the beans.
  5. Stir well to combine.
  6. Secure the lid on the IP, and making sure that the steam release valve is in the "sealing" position, use the soup feature and cook the beans for 7 minutes.
  7. When the time is up, turn off the IP, and let the pressure release naturally for 20 minutes, then manually release and remaining pressure .
  8. Once the pressure is released, and the valve is down, remove the lid.  Stir in the red wine vinegar and the chopped cooked chicken.
  9. Wait 5 minutes and serve with crusty bread. 

NOTES:

If you're not using low-sodium chicken stock, reduce the amount of kosher salt.
Created using The Recipes Generator

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Monday, January 6, 2020

Sour Cream Coffee Cake

Please join me for a delicious piece of this coffee cake.  I needed to take a coffee cake to a ladies church group, this past Saturday.  We had about 12 ladies in attendance, and I had enough for two ladies to take some home, and I  had plenty to take  home, too. 




I love sipping tea from my Johnson Bros The Ice House, Friendly Village teacup.

This darling Goebel sledding pair was given to me from my beloved dad, back in the late 1970's.  I always bring them out in January.





Yield: I say 16-20+, although Ina says 8-10!
Author:

Sour Cream Coffee Cake

Sour Cream Coffee Cake

I took this coffee cake to a ladies church group and it was well received.  It served around 12 ladies, and I gave some away and had some to bring home. Individual slicesreheat wonderfully in the microwave.

ingredients:

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature (I used salted butter, and omitted the salt, below)
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature (I used 3 large)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour  (or use 2 and 1/4 cups all-purpose flour  + 1/4 cup cornstarch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt (I omitted)
  • For the streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt (I omitted)
  • 3 tablespoons cold unsalted butter, cut into pieces (I used salted butter)
  • 3/4 cup chopped walnuts, (I used pecans), optional
  • For the glaze:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup

instructions:

How to cook Sour Cream Coffee Cake

  1. Preheat the oven to 350 degrees .  Grease and flour a 10-inch tube pan (I used a bundt pan).
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts (pecans), if desired.
  4.  * See NOTE, below.  Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes ( start checking the cake at 40 minutes.  Mine took about 45 minutes), until a cake tester comes out clean. 
  5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

NOTES:

Since I used a bundt pan, I sprinkled about 3/4 cup streusel on first, then added half the batter, and spread it evenly, then added the rest of the streusel and the remainder of the batter.
Created using The Recipes Generator

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Monday, December 30, 2019

Instant Pot Chocolate Cake

I hope that all of you had a wonderful Christmas!  I'm relaxing and having a slice of this rich cake and a cup of tea from my new poinsettia teacup that my darling daughter gave me, which also has a matching pitcher. 

Isn't the teacup a pretty one?  Red is my favorite color, too!  I'm having some Candy Cane Lane tea today, which goes nicely with the cake.

My son, Mike, who lives with me, has a New Year 's Eve birthday, and I thought I'd try the cake out to see how it tastes.  it was my first time baking a cake.  I like that the 6-cup bundt pan makes for a smaller size cake. 




Yield: Depends on how big you slice
Author:

Instant Pot Chocolate Cake

Instant Pot Chocolate Cake

This cake is very chocolate-y and dense!

ingredients:

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 1  and 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1 and 1/4 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 and 1/2 teaspoon vanilla
  • 1 and 1/3 cup flour
  • 3/4 cup mini semi-sweet chocolate chips
  • For the ganache
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

instructions:

How to cook Instant Pot Chocolate Cake

  1. In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
  2. In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in sour cream, vegetable oil, and vanilla extract.
  3. Whisk until smooth. Stir in flour until fully combined. Add cocoa mixture and beat for 2 minutes, scraping down sides of the bowl as needed. Fold in chocolate chips.
  4. Pour batter into a 6 cup bundt pan, that has been greased very thoroughly with baking spray.
  5. In the bottom of the Instant Pot add 1 1/2 cups of water. Put the bundt pan on a trivet with handles (and for easier lifting, you can make a sling out of foil if your handles are not long enough) and lower into the pressure cooker.
  6. Secure the lid and turn the valve to "SEALING."
  7. Select "HIGH PRESSURE" for a cook time of 32 minutes.
  8. When cook time ends, allow to naturally release for ten minutes, then do a quick release and remove the cake pan from the pressure cooker.
  9. Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
  10. For the ganache, add chocolate chips and heavy whipping cream to a glass bowl. Heat for 30 second intervals in microwave stirring between each interval.  Let the ganache set to thicken before spreading on top of the cooled cake. 

NOTES:

Decorate the cake with sprinkles, or even leave off the ganache and sprinkle with powdered sugar.
Created using The Recipes Generator

I was featured!  Thank you, Miz Helen!

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I was featured!  Thank you, Linda!

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