Butternut Ginger Curry Soup

Greetings from the beautiful canyonlands of  southern Utah.
This week we're enjoying beautiful scenery and majestic cliffs in Zions and Bryce Canyons for one last getaway before school starts up again for the kiddos.

Although we're on the move, I wanted to share one of my favorite soups with you. I just made this for lunch today, and served it up with roasted chicken sandwiches. It was a hit!

Butternut Ginger Curry Soup

1 Butternut Squash
1 Granny Smith Apple
1/2 yellow onion
3 tbsp. real maple syrup
1 tbsp. freshly grated ginger
1 tbsp. curry
1 tsp. salt
4 cups chicken stock
1/2 cup heavy cream

In a large stockpot or pressure cooker, cook the peeled squash, peeled apple, and onion with the chicken stock till tender. If using a pressure cooker, chunk all three ingredients and cook on high for 15 minutes. Transfer the mixture to a blender, and puree till smooth. Add the maple syrup, ginger, curry, and salt. Pour back into the large stockpot and add the heavy cream. Whisk till smooth, and serve topped with toasted pumpkin seeds.


Lemon Chicken Rice Soup in the Pressure Cooker

Step One: The Chicken

2 tablespoons butter 2 boneless, skinless chicken breasts

½ cup sliced celery 1/3 cup minced onions
1 tablespoon minced garlic 2 (14-ounce) cans chicken broth
½ cup diced carrots
1/3 cup uncooked long-grain or basmati white rice
Heat the butter in the pressure cooker over medium heat. Add the chicken, cook until browned on both sides, and then remove to a cutting board and mince it. Add the celery, onions, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Pour in the chicken broth and add the carrots, rice, and bouillon. Stir to mix, return chicken breasts, and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 5 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops.
Step Two: The Sauce
2 tablespoons butter 2 tablespoons all-purpose flour
½ teaspoon salt ½ teaspoon ground black pepper
1/8 teaspoon cayenne pepper 3 tablespoons fresh lemon juice
3 large eggs Lemon slices, for garnish
In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and cayenne pepper until smooth. Slowly add 2 cups of the hot broth from the cooker, stirring constantly until the sauce is thickened, and then add the lemon juice. In a small bowl, beat the eggs until frothy. Gradually add a few tablespoons of this warm mixture into eggs and quickly mix, to prevent curdling. Gradually stir the thickened sauce back into the cooker. Very slowly, add the eggs mixture into the soup, stirring constantly. Do not add the eggs if the soup is boiling or too hot, or they will cook and separate instead of combining smoothly with the broth. Heat gently over low heat until the soup thickens enough to coat a spoon, but do not boil! Adjust the seasonings to taste, and transfer to a heated soup tureen. Garnish with the lemon. * Serves 4

Warm Spiced Apricot Cider

This delicious warm cider makes the holidays cozy.

Apricot Cider Recipe

1 64 oz. can apricot nectar
3 cups orange juice
1/4 cup brown sugar
2 tbsp. lemon juice
2 large cinnamon sticks
6-7 whole cloves

Combine all ingredients in a stock pot or pressure cooker. Allow to simmer 30-60 minutes. Enjoy!

Cilantro Lime Rice

See how delicious fresh garden herbs can taste with this simple recipe for Cilantro Lime Rice. Brown Rice is a great choice too!

 I love to use Basmati Rice when I make this dish, and spoon it into a flour tortilla with fresh tomatoes, avocado, shredded beef, and grated cheese. Yum! 

 Here's the recipe... 

Cilantro Lime Rice

4 tsp. minced garlic
1 tsp. cumin
3/4 tsp. salt
1/2 medium onion, chopped
1/4 cup green onion, chopped
1 bunch cilantro
3 tbsp. fresh lime juice
1/4 cup sour cream (optional)
1 can green chilies (optional)

Blend in a blender till smooth. Pour over warm rice and serve with your choice of chopped chicken, cherry tomatoes, olives, artichoke hearts and fresh basil.

Quick Chili in The Pressure Cooker

No more waiting hours for your chili to cook. Now you can make a hearty, healthy chili using a Digital Pressure Cooker in just 6 minutes. And....thanks to Everest Mountain Foods, no thawing and browning your meat, or chopping endless vegetables. It's all ready done for you.

CLICK HERE for a whole collection of Pressure Cooker Videos.

 Quick Chili Recipe

1 1/2 cups FD ground beef
4 cups water
3 Tbsp. dehydrated onion
2 Tbsp. dehydrated celery
2 Tbsp. dehydrated bell peppers
1 Tbsp. mustard
3/4 cup ketchup
2 Tbsp. brown sug
1 Tbsp. vinegar
1 can kidney beans, rinsed and drained
1 tsp. salt
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. paprika

Combine all ingredients in the pressure cooker, and cook on high for 6 minutes. Serve with shredded cheese and tortilla chips.