Place into the Instant Pot:
- 1 yellow onion, chopped
- big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
- 1 large celery stock, chopped
- large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
- 3/4 tsp salt
- freshly ground pepper
- 1 cup water
Set the Instant Pot to “Soup” for 7 minutes. When the cycle ends, do a quick release of the pressure valve, and remove the lid.
Using a hand blender, or potato masher, puree the contents of the instant pot. If desired, add about:
and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water. Add:
- 2 – 3 cups of shredded sharp cheddar cheese
Let sit for a moment in order to melt, then stir the soup or use the hand blender again.
Adjust the salt and pepper to taste.
- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
Have been making these since the seventies, when my dear friend Lyn gave the recipe to me. Sweet and savoury at the same time; delicious cut in half and toasted.
Lyn’s Cheddar Honey-mustard Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 Tablespoons honey mustard
- 2 Tablespoons honey
- 1 1/4 cups milk
- 1/4 cup melted butter, cooled
- 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
- Preheat oven to 400F. Butter a 12 muffin muffin tin.
- In a medium bowl, thoroughly combine dry ingredients with a whisk. Set aside.
- In a large bowl, whisk the wet ingredients together until smooth and uniform.
- Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing. Do not over mix.
- Scoop batter into 12 muffin cups.
- Bake at 400F for 20 minutes.
From the Basic Shelf Cookbook. Good for when there’s “nothing in the fridge”.
- 1 tin light tuna, drained
- 1 cup grated sharp cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 Tbsp (or more) mayonnaise
- 6 slices whole wheat bread or English muffins
Preheat oven to 375F
Mix tuna, cheese, celery, onion and mayo in a medium bowl. Add freshly ground black pepper to taste.
Put equal amounts of tuna mixture on each bread slice and spread out evenly.
Bake in oven until cheese is melted, about 10 minutes.
Cut each slice of bread into four pieces. Serve immediately.
Filed under food, Protein
True comfort food for me — my great Aunt Rose made the very best “cheese pillows” ever, and my Grandmother’s and Mom’s were fantastic. The “Kleckner Girls” made two varieties: one with dry curd cottage cheese, and another with basically mashed potatoes with lots of sharp cheddar mixed into the mashed potatoes while they were hot. A fiddle to make, but worth the effort. This is the recipe for the dough, and the filling. Makes approximately 75 perogies.
- 2 cups sour cream
- 4 ½ cups all purpose flour
- 2 tablespoons melted butter
- 2 eggs plus 1 egg yolk
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
- Cut in half and let rest, covered, for 10 minutes.
- Roll out each half into a thin circle ( about 1/8”).
- Using a drinking glass or biscuit cutter, cut the dough into round circles.
- Fill them with desired filling (we like a potato/sharp cheese filling*). Place less than a tablespoon of filling in the centre of each circle, and fold in half.
- Press and seal into a half moon. If desired, rub a bit of water around the edges to ensure a tight seal.
- Cook for 10 minutes in boiling salted water, until they float to the top. Drain.
- Pan fry in butter, and serve with caramelized onions, fried crumbled bacon, and sour cream.
*For potato and cheese filling, boil approximately 1 ½ pounds of peeled potatoes. Drain and mash well with a little butter and milk. Add grated sharp cheddar, to taste (lots is good — a ratio of 1:1 is my favourite). Taste, and season with salt and pepper. Sometimes some caramelized minced onions can be added for a change.
This is adapted from a recipe at “Skinnytaste.com”, which I highly recommend! Reminds us of New York Fries’ “The Works”
- 2 medium potatoes, yukon gold or russet, washed and dried (peel if desired)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- coarse salt and fresh cracked pepper
- 1 slice center cut bacon, cooked & finely chopped
- 1/3 cup sharp shredded cheddar cheese
- 2 tbsp diced scallions
- 1 tbsp sliced pickled Jalapeno (jarred on canned)
- Preheat the oven to 400°. Lightly coat a large cookie sheet with olive oil.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl, combine cut potatoes and oil; toss well.
- Add seasoning (paprika to salt and pepper). Toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet.
- Bake uncovered for about 25 minutes or until tender, turning once half way through.
- Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.
- Serve with sour cream.
- 8 oz creamy goat cheese log
- 3⁄4 cup coarsely chopped fresh parsley
- 1⁄4 cup coarsely chopped fresh basil
- 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
- 1⁄4 cup black olives, pitted, sliced
- 2 cloves garlic, minced
- Pinch of thyme (or can use fresh thyme)
- Pinch of hot red pepper flakes
- 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
- Salt & Pepper to taste
- Combine marinade ingredients in a bowl and let stand to let flavours blend.
- Spoon over the cheese, cover and refrigerate overnight.
- Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.