Basque Garlic Soup

 4 ounces baguette
 1/2 cup olive oil, divided
 1 garlic head (about 12 cloves), peeled and chopped
 1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)

 8 cups low-sodium chicken broth*
* sub veggie broth for non-chicken eaters

 2 teaspoons kosher salt, plus more to taste
 2 tablespoons sherry vinegar
 3 large eggs, beaten

Preheat oven to 450°F. Place baguette on baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.

Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.

Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.

Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.

When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.

Soup can be prepared through step 4 up to 2 days in advance. Bring to a simmer, and add beaten eggs just before serving.

Panang Coconut Peanut Butter Curry

From Costco
1 can thai coconut milk
2-4 tbsp creamy peanut butter
1 tbsp olive oil
2-4 tbsp thai curry paste (red, green or yellow)
1/2 yellow onioncut into 1/3 inch pieces
1/2 head of napa cabbage, washed and cut into 1/2 in pieces
1 block 12 to 14 oz firm tofu cut into 1/2 inch pieces
1 to 2 tbsp tamari
1 lime, juiced
Thai basil for garnish
Shredded carrot

Cooked rice, noodles or quinoa

Blend coconut milk and peanut butter until  smooth

Pour oil onto pan and heat over med high heat. Add curry paste and saute for 2-3 minutes. Pour milk mixture into the paste and stir 2-3 minutes.
Add onion, cabbage, tofu and tamari and bring to a boil 5-10 minutes. Taste for seasoning
Pour lime juice over the dish. Add carrots, chopped peanuts and basil. Serve with rice, noodles, or quino.

Spiced braised beef with sweet potatoes

Ingredients

• 1 1/2 pounds beef chuck, cut into chunks
• 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
• 1 28-ounce can whole peeled tomatoes
• 1 large red onion, cut into wedges
• 1/2 cup dried apricots
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• kosher salt
• 1 10-ounce box couscous (1 1/2 cups)
• 1 15-ounce can chickpeas, rinsed
• 2 cups baby spinach (1 1/2 ounces)
• 1/4 cup roasted almonds, chopped

Nutritional Information

How to Make It

Step 1

In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.

Step 2

Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

Step 3

Ten minutes before serving, prepare the couscous according to the package directions.

Step 4

Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

Step 5

To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

Step 6

To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

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Beef Suya

From Costco
1/2 c unsalted roasted peanuts
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
2 tsp ground ginger
1 tbsp kosher salt
1/4 c canola oil
1.5 pounds boneless beef short ribs, frozen 20 min and thinly sliced
12 wooden skewers soaked
1/2 lemon
Sliced red onion, tomato, cucumber for serving

1. Pulse peanuts in a food processor until finely chopped. Add garlic, chili, and onion powder, ginger salt and pepper. Pulse to combine. Add oil until thick paste forms
2. Combine ribs and peanuts, coat. Cover and refrigerate for at least 6 hours.
3. Preheat a grill to 450F. Thread short ribs onto skewers, brsh with oil and season lightly with salt. Grill, turning once or twice until lightly charred and nearly cooked, 3-5 minutes. Squeeze lemons over the skewers. Serve with onion, tomato and cucumber.

Piri Piri chicken

From Costco
1 small red bell pepper chopped
1/2 c loosely packed cilantro leaves
1 small shallot, chopped
2 tbsp red wine vinegar
2 tbsp evoo
1 tbsp paprika
2 garlic cloves, crushed
2 piri piri chilies stemmed
1.5 tsp dried oregano
1 tbsp kosher salt
1.4 boneless skinless chicken thighs cut into 1" pieces
1 shishito pepper
16 wooden skewers, soaked

Place pepper through chiles in a food processer; process until smooth
Reserve 1/2 c marinade
Combine chicken and marinade for 1-3 hours

Grill at 450F - brush grate with canola oil. Thread shishitos and chicken onto skewers, turning occasionally until cooked through - about 8 minutes. Transfer to platter. Serve with reserved marinade.

Honey curry chicken

1/4 c olive oil
3/4 c honey
1/4 dijon mustard
1 tbsp curry powder
1 tsp salt
2-3 pounds bone in chickecn.
Mix oild, honey, mustard, currry and salt. add chicken and spread sauce. Skin side up. Bake uncovered for 45 min until internal temp i 165 F. Makes 6 servings

Cannellini Bean Blondies - peanut butter but vegan and gluten free

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup all natural peanut butter (or almond butter)
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
• Options: 2 tbsp maple syrup plus 1/3 c brown sugar
• 1/2 c rolled oats
• 1/4 coconut or almond flour
• 2 teaspoons vanilla
• 1/2 tsp salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
• Coarse sea salt, for sprinkling

Can add 1/4 c chopped walnuts, 1/4 c tart cherries if choose

Preheat to 350 F. Place all ingredients (besides chips, nuts, cherries) into a processor and process until smooth, about 1 min. Fold in other ingredients. Spoon into a 8x8 baking dish lined with parchment paper and spread evenly. Bake for 20-25 min until toothpick comes in clean. Makes 9 servings.

219 cal 9g fat, 3 g fiber, 6 g protein

Cannellini Bean Blondies - no peanut butter

1 (15oz) can  Beans (drained, rinsed)
2 eggs
3/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup old fashioned oats
1/3 cup flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 cup semisweet mini chocolate chips

1 h 10 min
Total Time


10 min
Prep Time


16
Servings

Directions
Heat oven to 350°F.  Lightly spray 9-inch square pan with cooking spray. In food processor, process beans 20 to 30 seconds or until smooth. Add eggs, brown sugar, oil and vanilla; process 15 seconds or until well blended, scraping sides if necessary. Add oats, flour, cinnamon and baking powder; pulse 5 or 6 times just until blended, scraping sides of bowl if necessary. Stir in chocolate chips. Spread batter in pan. Bake 28 to 32 minutes, until toothpick inserted comes out clean. Cool completely, about 30 minutes.

If you prefer, substitute dark chocolate mini chips for the semisweet chips.

Serving Size: One 1.5oz bar

Nutritional Information Per Serving:
Calories 150, Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 60mg, Carb 22g, Fiber 2g, Total Sugar 15g, Protein 3g, Vitamin D 0%, Calcium 4%, Iron 4%

Aunt Isabelle's Chocolate Tipsy Cake

Aunt Isabelle’s Chocolate Tipsy Cake - Courtesy of Costco Connections
12 to 14 servings

1 cup unsweetened cocoa powder, plus more for dusting the pan
1 cup freshly brewed coffee
1/2 cup dark rum
1 cup unsalted butter, cut into small pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Rum Icing

2/3 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons half and half
2 tablespoons dark rum (plus more as needed)

Preheat the oven to 325.  Grease a large Bundt pan;dust with cocoa powder. Place coffee, dark rum, butter, and cocoa powder in a saucepan over medium heat and stir gently until the butter is melted.  Remove from heat and add sugar, stirring until dissolved.  Set aside to cool. 

Combine dry ingredients.  In another bowl combine eggs, buttermilk and vanilla.  When the chocolate mixture is cool, stir it into the egg mixture.  Add flour mixture a little at a time until well combined.

Bake 40 to 50  minutes or until a toothpick comes out clean.  Cool on wire rack.

Prepare the chocolate rum icing by melting chocolate, then adding butter and rum; simmer 5 minutes while stirring constants.  Add milk to thin the sauce if needed.  Cool slightly.  Drizzle over cooled cake.

Lentil Hummus

5 c

2 c dried lentils
2 cloves garlic roughly chopped (I double this)
3 tbsp tahini (I do 2)
2 tbsp fresh lemon juice
1 tbsp evoo
1/2 tsp ground cumin
1/2 tsp dried thyme (I leave out as I don't like thyme)
Salt and pepper to taste
Sweet paprika for finish

Cook lentils, drain
Chop garlic in a food processor. Add cooked lentils, through thyme, scraping down sides from time to time.
If looks thick, add water, a tablespoon at a time.
Transfer to a bowl, drizzle with EVOO and paprika.

Guinness slow cooker corned beef

1 corned beef brisket under 5 pounds
1 to 2 pounds potatoes scrubbed and cut into large chunks  (skin on)
2 c  baby carrots
12 oz Guinness stout
1/4 c packed brown sugar
Seasoning packet that came with corned beef
1 small head of cabbage

INSTRUCTIONS
1. Trim the corned beef of visible fat. Rub brown sugar on the meat.
2.  Place in the bottom of the slow cooker.
3. Add seasoning packet. I prefer to put it in a loose leaf tea strainer for ease of removing.
4. Slowly pour Guinness around the corned beef.
5. Place the potatoes and carrots around the corned beef. Cover and cook on low 8 hours.

20-30 minutes before serving
6. Remove outer leaves from cabbage and cut into 4 wedges.
7. Place in slow cooker around or on top of the corned beef.
8. Cover and cook. 20 minutes will be tender and still a little crisp. Cook longer for softer cabbage.
9. Remove from slow cooker using tongs (will be tender) and let rest 5-10 minutes before slicing. Slice acorss the grain.

Keto Cauliflower soup

Ingredients

• 6 slices bacon chopped
• 1/4 cup chopped onion
• 6 cloves garlic minced
• Salt and pepper to taste
• 3 cups chicken broth (or Better than Bouillon + water)
• 1 head cauliflower cut into florets or 1 large packet of florets
• 3/4 cup sour cream
• 1 1/2 cups shredded Monterey Jack or Cheddar
• 4 oz cream cheese
• 1 green onion, chopped stalks

• optional: 1 stalk celery chopped

Instructions

1. Place the chopped bacon in the Instant Pot and turn on the sauté function. Cook the bacon, stirring frequently, until crisp. Remove to a paper towel lined plate, leaving some bacon fat in the IP.
2. Add onion and saute for 5 minutes until translucent. 
3. Add celery (if using), and garlic. Add salt and pepper (start with 1 tsp of each). Cook until softened, about 4 minutes. Turn off the sauté function.
4. Add chicken broth and deglaze the pan (preferably with a wood or silicone spatula).
5. Add the cauliflower florets. 
6. Lock the lid onto the IP (vent sealed). Set the manual function on high for 5 minutes. Note that it will take between 5-10 minutes to come up to pressure before it cooks. 
7. When the 5 minute timer goes off, let the pressure release naturally for 10 minutes before opening the vent. 
8. Remove the lid and stir in the sour cream, cream cheese and 1 c of the shredded cheese. Blend with an immersion blender until smooth or transfer to a full size blender or food processor. Add more salt and pepper if needed.
9. Serve the soup topped with the remaining cheese, the bacon, and the green onion. 

Note: using bone broth adds more protein but changes the taste.