Pasta with Butternut Squash Sauce

INGREDIENTS:

• 11 oz (4 links) spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste
• 
  
• DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
2. Remove squash with a slotted spoon and place in a blender, blend until smooth.
3. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
4. Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
5. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
6. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
7. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
8. Serve with additional parmesan cheese on the side if desired.

Read more at https://www.skinnytaste.com/pasta-with-butternut-sauce-spicy/#qLGFtA2hySWxfLC4.99

Colombian Chicken Stew

Serves 4

Ingredients

• 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
• 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
• 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
• 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Directions

1. 1.
   Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Instant Pot Broccoli Cheddar Soup

Ingredients

• 3 Tbsp Butter
• 2 tsp Olive Oil
• 1 small Onion, diced
• 1 large Carrot, shredded (about 1 cup)
• 1 small Potato (optional), peeled and diced
• 1/2 tsp Pepper
• 1 tsp Paprika
• 1 tsp Coarse Salt (or 3/4 tsp table salt)
• 1/4 tsp Nutmeg
• 2 cloves Garlic, pressed or minced
• 2 cups Chicken or Vegetable Broth, low sodium
• 1 1/2 lbs Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)

To Thicken

• 1/4 cup Flour
• 1/4 cup Butter

To Finish

• 6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
• 4 oz Monterey Jack Cheese, shredded (about 1 cup)
• 2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It's easier if you have it all ready to go.

1. Turn on the pot's Sauté setting. Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
2. Add the grated carrot and the potato (if using) and cook for a minute to soften.
3. Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
4. Add the broth, and stir.
5. Add the broccoli, but don't stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial. Then the + or - to select 5 minutes (High Pressure).
7. When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position. Turn off the pot.
8. Use a potato masher to mash up the veggies well. If you want a creamier consistency, use an immersion blender.
9. Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
10. Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
11. Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.
12. Taste and adjust salt, if necessary.
13. Serve with some nice bread.

Vegan Coconut Lentil Soup

1 large onion
6 garlic cloves
1 3-inch piece ginger
 2 tablespoons virgin coconut oil
 5 teaspoons curry powder
½ teaspoon cayenne pepper
1 13.5-ounce can unsweetened coconut milk
1 cup split red lentils
½ cup unsweetened shredded coconut
2 teaspoons kosher salt, plus more
1 10-ounce box frozen spinach, thawed
1 15-ounce can crushed tomatoes
Plain whole-milk or non-dairy yogurt (for serving; optional)

Steps
1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
7. Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
8. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
9. Ladle soup into bowls. Top with yogurt, if desired

Instant Pot New Orleans Gumbo

INGREDIENTS

• 1/2 lb shrimp peeled and deveined 
• 1 tsp Cajun or Creole seasoning
• 1/2 cup + 2 Tbsp olive oil
• 1 lb boneless skinless chicken thighs cut into bite size pieces
• 1/2 lb andouille sausage or smoked sausage, cut into 1/4 inch slices
• 1/2 cup all-purpose flour
• 1 cup onions diced
• 1 cup green bell peppers diced
• 1 cup celery diced
• 1 Tbsp garlic minced
• 4 cups chicken broth
• 14.5 oz. (1 can) diced tomatoes or 2 cups chopped tomatoes
• 1 tsp  white pepper
• 1 tsp black pepper
• 1 tsp cayenne pepper or to taste
• 1 tsp dried thyme
• 1 tsp salt  or to taste
• 1 tsp brown sugar
• 1 tsp worcestershire sauce
• 2 tsp lemon juice
• 2 small bay leaves or 1 large
• 2 cups frozen okra
• 2 Tbsp green onions green parts only,  sliced thinly
• Chopped parsley to garnish

Instructions

• Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
• Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
• Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
• Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
• To make the roux, press 'Saute' and add remaining olive oil and all-purpose flour to inner pot.
• Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
• Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
• Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
• Stir in reserved chicken and sausage.
• Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
• Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
• Do a quick release of pressure and open the Instant Pot.
• Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.
• Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
• Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

* The darker your roux, the more intense the flavor of the gumbo.  But be sure not to burn the roux, so keep stirring constantly especially as it gets darker.  It's quicker to cook the roux on the stovetop.