Vegan Steel Cut Oats with Banana and Manuka Honey

 

So good!!!!

Manuka Honey can be found at Trader Joe's or other specialty grocers. It can also be ordered online from Amazon and eBay.

Adventures in Canning: Southwestern Black Bean Soup

 Southwestern Black Bean Soup

 

 

    I started canning about 5 years and I really enjoy it.  However lately we just haven't had the time with all our home projects and other hobbies. Well,  I just picked up a new pressure cooker after my last ones seal wore out and it was all the inspiration I needed to get back into it.  A year ago...we did have a pantry full of stocks, broths, soups, and canned beans but we have since used up all our storage.  This left me antsy as I love the look of a full pantry that is ready for anything!  My husband is in LOVE with the black bean soup (it's vegan) that they sell at Costco, he takes it to work almost everyday. I was determined to search out a recipe so I could can some for him.  So I began searching the internet, the recipes were all over the place with cook times and ingredients.  So I settled for a basic black bean soup recipe that I would tweak to make my own.  The basic black bean canning recipe can be found here:  http://www.food.com/recipe/home-canned-or-stove-top-black-bean-soup-365370 .  What is nice about it is that it includes both stove top directions and canning directions so there is no pressure to run out and get a pressure cooker if you don't already have one, since you can throw it right into a stockpot and go.

 

 

The first thing I did was sanitize the jars, then I let the beans soak in them for a day in 1 quart jars. 

Beans soaking in water over night

Next you rinse the beans and clean your jars again.    After your jars are prepared  you put the beans back into the jar.  Add all the ingredients as listed in the link I gave you.  Here are some modifications I did to put a southwestern spin on the soup:  Swapped red onion for white onion, swapped jalapenos for green chilis, added diced tomatoes and added corn.  You can really play with it and make it your own just be sure to add hot water to it after your ingredients and leave about 1 inch space at the top of the jar

 

Add your ingredients, fill with hot water, leave space at the top



I used 1 quart jars

 

 

 

 

After everything is in the jar, you've added the hot water, you've remembered to leave about 1 inch space you can seal them up and prepare your pressure cooker. 

Pressure cooker,  doesn't actually hold 4 like my old one :(
I realized that after the photo. I had to cook them 2 at a time in the center.

 

 

 

I cooked these on high on my stove top in the pressure cooker for 90 minutes.

That's it!! Your house will smell amazing!!!

 

Bon Appétit,

 

 

Recipe adapted from Food.com  Photos by Laura Spear





   

Spicy Cheezy Vegan Popcorn

Ingredients:

• ½ cup olive or canola oil
• 1 cup unpopped popcorn kernels
• ½ cup nutritional yeast
• 1 T. cayenne pepper
• Salt, to taste

Preparation:

1. Heat oil in a 3-quart stock pot (or bigger) over medium-high heat.
2. Add popcorn kernels, cover.
3. When kernels begin to pop (after about 45 seconds), shake pot every few seconds to toss kernels, making sure that the lid stays closed.
4. After most of the kernels have popped, turn off heat and let pot rest for about twenty seconds to ensure that all corn has popped before opening the lid.
5. Pour popcorn into a large bowl. Add nutritional yeast, cayenne and salt, mixing well.

If you have an air popcorn popper like we do you can skip all the stove top directions and just pop the popcorn in your popper add the nutritional yeast, cayenne, and salt. Mix well. 

Recipe from about.com, Photos by Laura Spear

Bon Appétit,

Grilled Vegetable Medley Packets

INGREDIENTS

2 ears fresh sweet corn, husks removed, each cut into 4 pieces
4 small (new) red potatoes (about 1/2 lb.), each cut in half
2 carrots, cut diagonally into 1 to 1 1/4-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1/4 cup butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

1. Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 18x12-inch pieces of heavy-duty foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
2. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.
3. To serve, open packets carefully to allow steam to escape

photo and recipe by pillsbury

Two Cheese Potato Packets

INGREDIENTS

4 medium baking potatoes
1/4 cup margarine or butter, softened
1 medium onion, halved lengthwise, thinly sliced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 teaspoons water
2 oz. (1/2 cup) finely shredded Cheddar cheese
1 oz. (1/4 cup) shredded fresh Parmesan cheese

DIRECTIONS

1. Heat grill. Cut four 18x12-inch pieces of heavy-duty foil. Make 6 or 7 crosswise cuts in each potato, cutting to but not through bottom. Spread margarine between slices.
2. Place each potato on piece of foil. Place half onion slice in each cut. Sprinkle potatoes with salt, garlic powder and pepper. Add 1 teaspoon water to each potato. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 35 to 40 minutes or until potatoes are tender.
4. To serve, open each packet carefully to allow steam to escape. Sprinkle each potato with Cheddar and Parmesan cheese. Close packets until cheese is melted.

Photo and Recipe by Pillsbury

Grilled Veggie Burger Packets

INGREDIENTS

2 cups small whole mushrooms, cut in half
1 cup cut green beans
1/2 cup red bell pepper strips
1 medium red onion, cut into wedges
1/2 cup honey-mustard barbecue sauce
4 frozen vegetarian burgers

DIRECTIONS

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix mushrooms, green beans, bell pepper strips, onion and barbecue sauce. Place vegetable mixture on sprayed side of foil sheets. Top with burger patties. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender. Place packets on plates; unfold foil.

Photo and Recipe by Pillsbury

Grilled Tex Mex Nacho Packets

INGREDIENTS

8 cups bite-sized corn tortilla chips
1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 (15-oz.) can black beans, drained, rinsed
1 cup chopped Italian plum tomatoes
3/4 cup diced peeled pitted avocado
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
4 oz. (1 cup) shredded Cheddar cheese

DIRECTIONS

1. Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
2. Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
4. To serve, carefully open each packet to allow steam to escape.

Photos and Recipe by Pillsbury

Grilled Pineapple Chicken Kabob Packets

INGREDIENTS

1/3 cup pineapple preserves
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
1 medium red bell pepper, cut into 1 1/2-inch cubes
1 medium green bell pepper, cut into 1 1/2-inch cubes
1 cup pineapple chunks
1/4 teaspoon salt

DIRECTIONS

1. Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
2. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Photo and Recipe by Pillsbury

Grilled Cheesy Ham Supper Packets

INGREDIENTS

1 slice cooked ham, 1/2 inch thick (about 1 lb), cut into 4 equal pieces
2 cups refrigerated new potato wedges (from 1 lb 4-oz package)
2 boxes (10 oz each) Green Giant® frozen broccoli, cauliflower, carrots & cheese flavored sauce, thawed
1 cup shredded Cheddar cheese (4 oz)

DIRECTIONS

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place ham piece in center of each. Top each evenly with potatoes and vegetable mixture. Bring up foil sides so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
2. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rearranging packets several times during cooking, until potatoes and vegetables are tender.
3. To serve, carefully open packets to allow steam to escape. Sprinkle each with cheese; close packets and let stand until cheese is melted, 1 to 2 minutes.

Photos and Recipe by Pillsbury

Mediterranean Chicken Packets

INGREDIENTS

1 package (4 oz) crumbled basil-and-tomato feta cheese*
2 tablespoons grated lemon peel
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 roma (plum) tomatoes, each cut into 3 slices
1 small red onion, finely chopped (1 cup)
20 pitted Kalamata olives

DIRECTIONS

1. Heat coals or gas grill for direct heat. In small bowl, mix cheese, lemon peel and oregano.
2. Cut four 18x12-inch sheets of heavy-duty foil. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on one side of each sheet of foil. Spoon one-fourth of cheese mixture over chicken and vegetables on each sheet.
3. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°). Place packets on plates. Cut large X across top of each packet; fold back foil.

*1 package (4 oz) regular crumbled feta cheese can be substituted for the flavored feta cheese.

Photo and Recipe by Pillsbury

Ranch Chicken and Potato Packets

INGREDIENTS

1 bag (20 oz) refrigerated cooked new potato wedges
6 boneless skinless chicken thighs (about 20 oz), cut in half
1 1/4 cups low-fat or regular ranch dressing
4 slices precooked bacon, chopped
1/4 cup chopped green onions (4 medium)
1/2 teaspoon coarse ground black pepper

DIRECTIONS

1. Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
2. For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.

Photo and Recipe by Pillsbury

Grilled Dilled Salmon and Vegetable Packet

INGREDIENTS

1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed

DIRECTIONS

1. Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
2. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
3. Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold

Photo and Recipe by Pillsbury

Grilled Cheesy Garlic Potato Packet

INGREDIENTS

1/2 teaspoon olive or vegetable oil
1 Yukon gold potato (8 oz), cut into 1/2-inch pieces
2 teaspoons chopped fresh chives
1/2 teaspoon garlic salt
1 tablespoon grated Parmesan cheese

DIRECTIONS

1. Heat gas or charcoal grill. Cut one 14x12-inch piece of heavy-duty foil. Spray one side generously with cooking spray.
2. In small bowl, pour oil over potato pieces; toss to coat. Add chives and garlic salt; toss to coat. Sprinkle with cheese; toss to coat.
3. Place potatoes on center of sprayed side of foil piece. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packet over medium-low heat 15 to 20 minutes, turning once, until potatoes are golden brown and tender.

Photo and Recipe by Pillsbury

Seasoned Sage Grilled Potato Packet

INGREDIENTS

4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives

DIRECTIONS

1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut butter into small pieces; sprinkle over potatoes. Sprinkle with sage, paprika and seasoned salt.
2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet 1/2 turn after about 20 minutes, until potatoes are tender. Cut large X across top of packet; fold back foil. Sprinkle with chives.

Photo and Recipe by Pillsbury

Chili Shrimp with Honey Salsa

INGREDIENTS

3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon honey
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 lb uncooked deveined peeled large shrimp, tails removed if desired
1 tablespoon butter, melted
1/2 teaspoon seasoned salt

DIRECTIONS

1. Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.
2. In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 teaspoon chili powder and the seasoned salt.
3. When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.

Photo and Recipe by Pillsbury

Smoky Potato Packets

INGREDIENTS

1 bag (28 oz) frozen potatoes O'Brien with onions and peppers
1 package (16 oz) miniature smoked Polish sausages
3/4 cup ranch dressing
1 cup shredded Cheddar and American cheese blend (4 oz)
2 tablespoons chopped chives or green onions

DIRECTIONS

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty (or nonstick) foil. If using heavy-duty foil, spray foil with cooking spray.
2. In large bowl, gently mix potatoes, sausages and dressing. Spoon mixture evenly onto foil sheets. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place foil packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 30 to 35 minutes, rotating and turning packets over several times, until potatoes are tender.
4. Remove packets from grill; open carefully to allow steam to escape. Sprinkle each with cheese and chives. Close packets; let stand until cheese is melted.

Photo and Recipe from Pillsbury

Summer Sausage Hobo Packets

This recipe is easy and delicious. Perfect for camping! My Family loves having their own packet and I love that clean up is a snap!

Ingredients

1 pound summer sausage, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
3 cups shredded cabbage
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-inch pieces
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing

Directions

In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube.
Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing.

Yield: 8 servings.

Recipe by Taste of Home, Photo by Laura Spear

S'mores

Graham Crackers
Nutella hazelnut spread
Marshmallows

S'mores are just better when you substitute hershey bars for nutella hazelnut spread!

Place a marshmallow on a stick
Cook the marshmallow over the campfire until browned (or blackened if that's what you like)
Spread some hazelnut spread on a graham cracker
place marshmallow on the chocolate
then cover with another graham cracker

Enjoy!

Camper's Breakfast Hash Skillet

Ingredients:

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes*
1 package (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.
Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.


*If you are actually making this dish while camping I recommend only using one package of hash browns as it takes a while to cook over a campfire.  It also requires multiple pans to cool them through, so I would stick to using one bag.

Recipe by Taste of Home, photos by Laura Spear

Ultimate Chili Dogs

All beef frank
hot dog bun
sliced jalapenos
chunky soups firehouse chili (spicy)
shredded cheddar (yellow)
shredded seriously sharp cheddar (white) (we use cabot made in vermont cheddar)


Grill the all beef frank, until cooked.
Meanwhile heat the chunky soup fire house chili until hot all the way through
Put the hotdog on the bun
Layer a thick layer of chili on the hot dog
Lay slices of jalapenos on top of the chili (about 5)
top with the shredded yellow cheddar and the shredded seriously sharp cheddar

if you want your cheese to melt fast just zap in in the microwave for a few seconds.


Recipe and photos by Laura Spear