Split Pea and Ham Soup

     Talk about winter comfort food.  This is it.  Just look at those chunks of Ham and Carrots.  I’ve tweaked my recipe, so it tastes even better. Pair it with a Salad and/or Cornbread for a wholesome, delicious meal.  Give it a try!  It freezes wonderfully, so make extra.

INGREDIENTS:

2 1/4 cups dried Split Peas

2 quarts Chicken Broth (64 oz) (5 cans = 70 oz)

1 ½ lbs ham bone (or leftover diced ham)

½ cup Diced Celery

1 chopped Onion

1 clove garlic

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed (If you plan on freezing, omit the taters)

Start with 2 carrots, add a few more later.   Original ones will break down

OPTIONAL: ¼ tsp Crushed Red Pepper

PREPARATION:

     There is two ways to prepare dried Peas.  Sort and rinse the Peas before you do anything.  Then either soak them overnight in cold water, or the quicker way is to simmer them for 5 minutes, and remove from heat.  Let them soak for 60 to 90 minutes.

     In a large pot (minimum 6 quart), add Ham Bone, soaked Peas, Chicken Broth, Celery, Garlic, and Onion.  (Even though they will get blended later, I add a chopped Carrot or two now because they will add extra flavor to the Soup.) Bring to a simmer, cover, and cook until Peas are tender.  It will take at least 90 minutes.  NOTE:  If you’re using leftover diced Ham, don’t add it until the Peas have been blended.

     Once the Peas are tender, remove the Ham Bone and set aside.  You can either use a food processor or an immersible blender to blend the soup to your desired consistency.  Add diced Carrots and cook until tender.  Add diced Ham.  Add seasonings and cook for 5 more minutes.  Serve.

Sausage Mushroom Cornbread Stuffing

Made with my Prize-Winning Cornbread Recipe

     I LOVE Cornbread Stuffing!  I can still remember the first time I ever had it.  I couldn’t believe how delicious it was.  I make Cornbread a lot, so I often make an extra one to put in the freezer for when I’m craving Cornbread Stuffing.  It goes great with most anything, Poultry, Fish, Ham, Meatloaf, Pork Chops or Roast, or anything else you can think of.  Since the main Ingredient is Cornbread, you want to make homemade.  Eat some of it for dinner the night before or have it for breakfast.  Day old Cornbread is best for Cornbread Stuffing. (My recipe is below.)

     This recipe has the addition of Mushrooms and Carrots which I don’t always add to my Stuffing.  It’s very nice for a change. 

INGREDIENTS:  YIELDS 5-6 Servings

½ lb Breakfast Sausage (I prefer Jimmy Dean, Sage flavor) Freeze the rest.

4 cups crumbled Cornbread

¾ cup Herbed Stuffing Mix (or stale bread, crumbled)

3 TBSP Butter

1 cup Mushrooms, chopped

¼ cup Onions, chopped

3 TBSP Mini Sweet Peppers, chopped

3 TBSP Celery, chopped

3 TBSP Carrot, diced

½ – ¾ tsp Dried Sage + extra for cooking

½ tsp Dried Thyme

Salt & Black Pepper to taste

1 ¾ cups Chicken Broth (or use some Buttermilk & less Chicken Broth)

PREPARATION:

     In a large skillet, cook and crumble Sausage.  Place in large bowl.  Drain grease, if there is any.

     In the same skillet, add Butter, all the Vegetables, and a few dashes of Pepper, Sage, and Thyme.  Cook until Carrots are just about tender.  Add ½ tsp Sage and ½ tsp Thyme, and stir into the Vegetables.  Remove from heat and set aside for a minute.

     In the same large bowl, add Herbed Stuffing Mix and crumbled Cornbread on top of the Sausage.  Stir.

Add the cooked Vegetables, and stir. 

    Pour Chicken Broth over mixture, stir.  Cornbread Stuffing needs to be wetter than normal Stuffing because it’s best when it’s on the moist side. Add the Chicken Broth and stir well.  If it seems too dry, add some extra Chicken Broth, Buttermilk or regular Milk.

     Place Stuffing into a Buttered 9” x 9” baking dish.  Cover with Aluminum Foil to prevent it from drying too much.  Bake for 20 minutes at 375° F.  Remove the Foil and check to see if you need to add any extra liquid.  Return Stuffing to the oven.  Bake for another 30 minutes or so.  You want the top to be slightly browned and a little crispy, but don’t let it dry out. 

NOTES:  This is an easily customizable dish.  Omit any of the Vegetables you don’t want, add other Vegetables you do want. 

You can cook it at a higher temperature if you’re cooking something else as the main course, just lessen the baking time. 

     The only cornbread recipe I use.  I like my Cornbread moist and a little on the sweet side.  Give this a try.  It freezes beautifully! If you love Cornbread Stuffing, this is the Cornbread to use!  This is my cornbread that won first prize at the Jefferson County Fair. I always sauté chopped Onion in the same cast iron skillet that I’ll bake the Bread in.  Most of the time I add about 6 chopped Jalapenos.  Sometimes I add chopped Bell Pepper or chopped Mini Sweet Peppers.  (If you plan on making Cornbread Stuffing, omit the Jalapenos.  I think it ruins the Stuffing.)

     Wonderful with chili, tuna casserole, soup, breakfast.  Cornbread is basically a quick bread.  It’s incredibly easy and so satisfying.  I can’t think of anything Cornbread doesn’t go with.

INGREDIENTS:

½ cup Crisco

1 cup sugar

2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt

1 ½ cup flour

1 ½ cup buttermilk

PREPARATION:

Cream Crisco and sugar until light and fluffy.

Add eggs and half of the milk.  Beat well.

Add baking powder and salt, mixing until combined.

Add corn meal, flour and remainder of milk.  Mix until combined.

The best cornbread is always baked in a cast iron pan.  The edges get so wonderfully crispy.  If you don’t have one, use a greased cake pan or baking dish.

BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned.  (See picture)

I often bake a half batch.  Know, however, that the leftover bread can be frozen to make stuffing with!

NOTE:  My special additives are sautéed onions, chopped jalapenos, a little cooked and crumbled bacon, mini sweet peppers, green bell pepper, fresh corn, etc.  I think you get the idea.  If it sounds good?  Add it.

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By Tika for CHEW WANNA EAT? © 2019

PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

    There’s just something soothing and homey about homemade peanut butter cookies.  Is it because your grandmother and mother used to make them?  Is it just because they’re so darn good?  I’m not sure, but whatever the reason – we love ‘em! 

     This simple recipe uses one bowl, one measuring cup and a spatula.  It’s simple enough for your beginner baker to try his or her hand.

INGREDIENTS: Yield 25 cookies

3/4 cup – honey*

1/4 cup – butter or margarine, softened

1 – egg

3/4 cup – peanut butter

1 teaspoon – vanilla extract

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1-1/2 cups AP unbleached flour

¾ cup chocolate chips

PREPARATION:

In mixer bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, vanilla, salt, and baking soda. Add flour, mixing until combined. Stir in chocolate chips.

Drop dough, one heaping tablespoon at a time, onto well-greased baking sheet. Bake at 350°F for 12-15 minutes. Remove cookies from sheet and cool on wire rack.

Please remember not to feed honey to children under one- year-old.  Read more:   http://kidshealth.org/parent/infections/bacterial_viral/botulism.html

*I used local raw honey

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

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CHEW WANNA EAT, by Gail Westover is her newest creation.  Gail, an avid cook, has been writing what she calls “the never ending cookbook” for many years.  In the meantime, friends regularly ask for her recipe for one thing or another.  Instead of a book, Gail has chose to go this route for now.  Guest cooks will be invited to share some of their special creations.  Submit your recipe with good quality photo to chewwannaeat@gmail.com

ZESTY FRIED GREEN TOMATOES

Chew Wanna Eat?

Zesty Fried Green Tomatoes (4)Bob loves fried green tomatoes.  He said my new version was the best ever.  He loved the chipotle powder.  You can eliminate it, of course, but we like the heat.

INGREDIENTS:

3 large green tomatoes, washed and sliced ½“ thick

2 cups AP flour

½ cup yellow corn meal

1 tsp garlic powder

1 tsp onion powder

1 tsp parsley

Salt and pepper

¾ tsp chipotle chili powder

3 eggs, beaten

3 TBSP milk

PREPARATION:

In small bowl, beat egg and milk.  Add salt and pepper to taste. Set aside.

Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder, and chipotle chili powder. Stir.

Dip sliced tomatoes first in flour, then in egg, then in flour again.

Heat a large frying pan and cover bottom with olive oil.  Cook until tomatoes are soft and desired color is reached.  Approximately 5 minutes per side.  Drain…

View original post 55 more words

Crab Louie Salad, Updated! Now with more Seafood!

     I used to make Crab Louie Salad years ago, and I kind of forgot about it.  I saw a photo the other day and it reminded me just how good this salad is.  I dug out my old recipe and made some changes, including adding Shrimp and imitation Lobster.  It was fabulous!  Serve this Salad on a bed of Lettuce with Crackers on the side or even on a Hard Roll.

INGREDIENTS:     YIELDS 6 SERVINGS

8 Oz Imitation Crab Meat

8 Oz Imitation Lobster Meat

2 dozen large Shrimp

3 Hard Boiled Eggs

1 Rib Celery, chopped

1 clove Garlic, Minced

5-6 TSP Mini Sweet Pepper, chopped

¼ cup Red Onion, chopped

Whole Romaine Lettuce Leaves

1 Tomato, quartered

Seasonings:  Salt, Pepper, Garlic Powder, Dill Weed, Parsley

DRESSING INGREDIENTS:

¾ cup Mayonnaise

¼ cup Sour Cream

2 TBSP Siracha Sauce

2 TBSP Lemon Juice

1 tsp Worcestershire Sauce

1/3 cup Heavy Cream

Seasonings:  Black Pepper, Dill Weed, Garlic Powder

PREPARATION:

     Begin by making the Dressing.  Whisk all Ingredients together and refrigerate until ready to serve.

     Hard boil 3 Eggs.  Peel, cut into wedges and chill until ready to serve.

     Cut the Tomatoes into wedges and chill until ready to serve.

     Cut the raw Shrimp into pieces and season with Salt, Black Pepper, and Garlic Powder.  Either sauté in a skillet, or cook in an air fryer oven.  Place in a medium bowl.  Add the Imitation Crab and Lobster, and stir well.  Add chopped Celery, Mini Sweet Pepper, Red Onion.  Stir to blend.  Chill until ready to serve.

     You have your choice of making one large salad on a serving platter, or making individual salads.  I love to make one impressive platter.  Lay the Lettuce leaves on the bottom, Seafood mixture on top, and Hard-Boiled Eggs and Tomato around the sides.  Sometimes I’ll throw a few Black Olives and/or chopped Cucumber in for extra color.  You can pour the Dressing over the Seafood now – OR – serve it in a bowl and let people take what they want.

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Healthy Crab-Stuffed Flounder. Low Carb, No Measuring, Diabetic Friendly

     I am so excited to bring you this new recipe for Healthy Crab-Stuffed Flounder.  It’s Low Carb, there’s NO measuring, and only about a ten-minute preparation.  Diabetics rejoice!  It’s good for you!  I chose Flounder for this dish because the fillets are nice and thin, so you can use two layers with the Stuffing in the middle and it cooks pretty quickly.  I used only a bit of Butter, so it’s low in fat also.

INGREDIENTS:  YIELDS 5 SERVINGS

1 LB Flounder Fillets

6 Ritz Crackers (or any variety you choose)

A handful of Sea Salt Vegetable Straws

1 Slice Low Carb Bread

1 Egg

1 Mini Sweet Pepper

2 TBSP Onion

1 Six Ounce Can Lump Crab Meat

Seasonings:  Onion Powder, Garlic Powder, Salt, Pepper, Paprika

1-2 TBSP Butter

PREPARATION:

     Preheat oven to 400° F     Place a pat of Butter in an 8” x 11” glass baking dish.  Put it in the oven for a few minutes until the Butter has melted.  Remove from oven and set aside.

     In a small chopper, add Crackers, Vegetable Straws, and Low Carb Bread.  Chop until fine.  Pour into a large measuring cup and make sure you have approximately 1 ½ cups.  Chop the Mini Pepper and Onion until you have small pieces.  Add 1 Egg and process quickly until Egg is well combined with Vegetables.  Season with a little Garlic Powder, and Pepper.  Add to processed Crackers and Bread, and mix by hand.

     Add drained Lump Crab meat and mix by hand.  Stir into Cracker/Vegetable mixture.  If it seems to dry, add a smidge of Milk.  You want it moist, but not wet.

     Lay half the Flounder Fillets on top of the melted Butter.  Evenly divide the Stuffing between each Fillet.  Spread as evenly as you can. Place a second Fillet on top of each, and drizzle with melted Butter.  Season with Garlic Powder, Onion Powder, Black Pepper, a little Salt, and Paprika. 

    Bake for 22 – 25 minutes or until Fish is browned and flaky.  You can serve with Lemon Wedges if you like. 

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Ready to bake

Healthier Hawaiian-Style Pasta Salad, No Measuring, Quick, Diabetic Friendly

Healthier Hawaiian-Style Pasta Salad

     This simple Salad takes no time at all to make, and you won’t believe how delicious it is!  Use your favorite Pasta – Low Carb, High Protein, etc. and you’ll have a new healthy side dish.  The Pineapple gives it just a touch of sweetness, which I love. AND, there’s no measuring involved.

INGREDIENTS:

½ box Rotini Pasta, cooked and drained (Use your favorite healthier style Pasta)

Sauce:  Sour Cream or Yogurt, Mayo, Apple Cider Vinegar

Salt and Pepper

Add-ins:  Your Choice:  Cooked Crumbled Bacon, Diced Ham, Pepperoni, Grated Carrot, Diced Pineapple, Diced Apple, Diced Dates, Diced Celery, Diced Red Onion or Scallions, Chopped Walnuts, Mini-Sweet Pepper or Diced Bell Pepper

PREPARATION:

     Add all Ingredients together and mix well.  Taste, and adjust.  Garnish with Dates or Maraschino Cherries.  Refrigerate.

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Cheesy, Fluffy Baked Egg Soufflé

Cheesy, Fluffy Baked Egg Soufflé, Easy, Quick, Can feed a crowd, Low Carb, Diabetic Friendly

     I’ve been making Cheesy Baked Eggs for over 50 years.  I have no idea where I got the idea from.  I was so young that I didn’t even know what a souffle was. The Eggs are healthy because you don’t cook them in a lot of Butter or Oil, you can fill it with almost anything, and you can be visiting with your people while it’s cooking completely unattended. You could even get your laundry or cleaning started.  LOL . . . No.  Visiting is more fun.  Just relax and have your coffee while breakfast cooks itself.

     Serve with Sour Cream, Salsa, Ketchup, Guacamole, Chopped Green Onions, Tomatoes, and of course a variety of Toast, Bagels, English Muffins, Flat Bread, etc.  Add some Fruit, and you have Breakfast fit for a king.

This post contains affiliate links.

INGREDIENTS:  YIELDS 4 SERVINGS

8 Eggs

½ cup Milk

Salt and Pepper

Garlic Powder

Cheese Options:  Cheese, Cheddar, Jack, American, Gruyere, Swiss, Mexican Blend,

Optional Additives: Cooked crumbled Bacon, Cooked Crumbled Breakfast Sausage, Ham, Green Onions, Chives, Mushrooms, Garlic, Broccoli, Kale, Spinach, Diced Peppers, Asparagus

     Preheat oven to 350 ° F now.

PREPARATION:

     Grease a 1 or 1 ½ quart oven-proof baking dish with Butter.

     Sautee whatever Vegetables you’d like until they’re crisp tender in a bit of Butter and/or Olive Oil.  Set aside to cool slightly.  See Options for ideas.

     Whisk vigorously:  Eggs, Milk, Salt, Pepper, and a little Garlic Powder.  Pour into a Buttered Casserole dish.  Set aside.

     Add slightly cooled Vegetables to the beaten Eggs.  You can grate the Cheese if you want, although I never have.  I just tear it and drop it in.

     Bake at 350 ° F uncovered for 30 minutes or until Eggs are set.  You can test with a Butter Knife.  If Knife comes out clean, the Eggs are cooked through.

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NEW FLAVORS – Instant Pot Greek Yogurt

If you’re just here for the new flavors, please scroll down.

If you’re interested in Equipment and/or Extracts and flavorings, please scroll down.

Eating Yogurt is no longer a fad. It’s delicious and healthy. It’s loaded with Protein, Probiotics, beneficial Nutrients such as Calcium, Vitamin D, B12, Potassium, and Magnesium. And NO Sugar! In our house, we have become addicted to creamy, delicious homemade Yogurt. I began by making half batches, but we were eating it so quickly that I now make full batches. It’s gone in less than a week. I always have a large container of my homemade Gluten-Free Granola on the counter to top the Yogurt. That disappears quickly also.

There are recipes all over the internet, but instead of giving you five or more links, I’ve combined what I found to make the recipe easier and less confusing. The list of flavors including my new Peach Vanilla Cinnamon Pie are listed below. The Ingredient amounts depends on you. Adjust to suit your own palate.

Yogurt is not made under Pressure, so don’t worry about the pressure release valve.

You MUST use a Starter with Active Cultures!

NOYA STRAINER; Reusable, Large, Simple to clean https://amzn.to/3MD9AVy

It is now recommended to Sterilize your Instant Pot if you cook a lot of Oniony, Garlicky foods. You want your Yogurt to be clean and pure, like it’s meant to be. Sterilizing is simple.

1. Add 3 cups of boiling Water. Lock on your lid with Pressure Valve closed.

2. Press the Steam button and adjust time to 5 minutes. Using Quick Release, remove lid and discard Water. Dry pot inside and out. If the pot is hot, let it cool for a few minutes.

YOGURT INGREDIENTS: Recipe can be cut in half

1 Gallon Milk (I use whole, but you can use lower fat. You will get a thinner end result though).

3 – 4 TBSP Plain Yogurt with Active Cultures

PREPARATION:

Pour Milk into the inner pot of your Instant Pot. Place your lid on and lock into place. Don’t worry about the Pressure Release Valve. Push Yogurt Button until the IP reads “Boil”. (You may have to press the Yogurt Button twice or use the Adjust button. Whisking it a few times can help heat the Milk faster. This is a quick step. I find it takes less than 30 minutes.

When your IP beeps, use an Instant Read Thermometer to test the temperature. It must read 180° F.

If it tests too low use the Sauté/Low function to raise the temperature. Whisk constantly during this step.

Remove the inner pot and place in kitchen sink with 3 – 4 inches of cold water. Whisk regularly to cool the Milk to 95 – 110 ° F. Dry the outside of the pot. Add your Plain Yogurt Starter and whisk well to combine.

Place the inner pot back in the IP and close the lid. Press Yogurt Button, making sure “Normal” is lit. You may have to press the Button a few times. Mine will say 8:00. Then it automatically starts the count at 0.00. If you want to cook at a longer cycle, use the Adjust +/- button to increase or decrease the timer. It should now begin counting on the screen.

Once this last cycle is complete, your IP will beep. I usually let it relax for about 15 minutes, and then remove the inner pot. Cover with Aluminum Foil or Plastic Wrap and refrigerate for 8 hours or overnight. Do not stir, whisk or disturb it in any way.

You have now made Yogurt!!!! It is completely edible now, however, there is one more step to complete Greek Yogurt. You must drain the Whey. This step totally thickens your Yogurt. I use https://amzn.to/3MD9AVy and a large colander over a large bowl. I have ordered a Yogurt strainer which I am hoping will cut the expense of Cheesecloth. Refrigerate and let it drain for a minimum of 2 hours. The more Whey you remove, the thicker your Yogurt will be.

Many people reserve and freeze the Whey because it has so many uses, and is full of probiotics. Soup, Protein Drinks, cooking Pasta, Grains, give a few TBSP to your dog, make Ricotta Cheese, etc. Remember, Google is your friend. Look up other uses. You’ll be amazed at the number of things you can do with Whey.

HINT – Once the Whey is drained, measure out enough of the Yogurt to use as Starter for your next batch or two. You can freeze it! Store in Plastic Wrap, tiny containers, ice cube trays, etc. Don’t add any sweetener or flavorings until you’ve saved some Starter for next time.

SWEETENING YOUR YOGURT – Stevia, Monk Fruit (or other sweetener safe for Diabetics). I USE 2 TBSP FOR THE ENTIRE BATCH.

If you are not Diabetic, you can use Granulated Sugar, Honey, Agave, Maple Syrup, etc.

FLAVORING YOUR YOGURT – On to the fun part! We have not purchased store-bought Yogurt in so long, I don’t even know what flavors are available any more. The following is my personal list of Flavor Suggestions. I cannot tell you how much Fruit or Extracts to use because it depends on you! It also depends on whether you are using pure Extracts or flavored liquid substitutes. Try a little and increase it as you go. Taste it. You may want to write down your preferences for next time.

Separate Yogurt into smaller bowls before you add anything other than your Sweetener. Then add your Extracts and Fruits.

Lemon Blueberry – Fresh or Frozen Blueberries, Lemon Juice, Lemon Zest

Raspberry – Fresh or Frozen Raspberries, Raspberry flavored Extract

Orange, Cranberry, Banana – (Orange Extract and some Zest, Cranberries, and a little extra Vanilla, Orange pieces, Banana chunks)

Apple Pie – (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec) Top with homemade Granola or 1 crushed Sugar-Free Shortbread or Vanilla Cookie, crumbled

Apple Cranberry, Cinnamon – (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec)

Boston Cream Pie – (Extra Vanilla and 1 small grated dark Chocolate Candy Bar)

Strawberry, Banana – Fresh chopped Strawberries and Bananas

Tropical Fruit – Mandarin, Dates, Coconut, Cranberry

Mocha Latte (Coffee Extract, Vanilla Extract, dash of Unsweetened Cocoa Powder)

Peach, Vanilla, Cinnamon Pie – Fresh or Extract Frozen Peaches, Vanilla Extract, a little Cinnamon, a pinch of Nutmeg. Top with Granola or 1 crushed Sugar-Free Vanilla Cookie

Orange Creamsicle Crunch – Cut up Orange Slices, Orange Zest, Orange Extract, Vanilla Extract. Top with Homemade Granola

Blueberry, Cinnamon – Fresh or frozen Blueberries, Blueberry flavored Extract, Cinnamon

Orange Pineapple – Cut up Orange Slices, Orange Zest, Pineapple Juice, Orange Extract, Coconut, Vanilla Extract

Caramel White Chocolate – Caramel Extract, Sugar-Free White Chocolate Chips, a touch of Vanilla Extract

Raspberry White Chocolate – Fresh or frozen Raspberries, Raspberry Extract, Sugar-Free White Chocolate Chips

Caramel Latte – Caramel Extract, Coffee Extract, Vanilla Extract

Blueberry White Chocolate – Fresh or frozen Blueberries, Blueberry Extract, Sugar-Free White Chocolate Chips (A touch of Cinnamon optional)

Please remember that adding Extracts and Fruits will thin out your Yogurt, so take care not to overdo.

EQUIPMENT LIST AND FLAVORINGS:

6 qt Instant Pot – https://amzn.to/3wxYITy

Noya Reusable Greek Yogurt Strainer – https://amzn.to/3MvrLMW

Plastic Colander – https://amzn.to/3lsv6Aw

Glass Storage Containers with Lids – https://amzn.to/3lstYNi

LorAnn Flavorings – https://amzn.to/3G4KkFi

Olive Nation Extracts and Flavorings – https://amzn.to/3lvemc4

Vanilla Extract – https://amzn.to/3MD9AVy

Watkins Extracts and Flavorings – https://amzn.to/3MBy3KS

Sweetener – Stevia https://amzn.to/3MBbEO0

Sweetener – Monk Fruit – https://amzn.to/3wyb4Li

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Gluten-Free Granola

No Measuring Turkey Sausage, Potatoes, and Onions

     Diabetic Friendly, economical, and delicious!  I’ve made this quite a few times now, varying the Vegetables.  It’s just so good, you won’t believe it. If you’re Diabetic, don’t eat a lot of the White Potatoes; Eat more of the Sweet Potatoes.  There is a lot of Sodium in the Sausage, so don’t overdo.  The advantage of this dish is that you can easily scoop around whatever you want.  Add whatever Vegetables you have in your refrigerator and/or Pantry. 

INGREDIENTS

1 lb smoked Turkey Sausage, sliced in ¼” slices

1 large Carrot, peeled and sliced

About 1 cup of Cabbage, cut up or Snow Peas, or Asparagus

1 large White Potato, sliced or cubed

1 Sweet Potato, cut into bite-size pieces

1 cup Mushrooms, sliced

1 large Onion, sliced top to bottom

1 small Zucchini, sliced or chunked

2 Mini Sweet Peppers, sliced

2 TBSP Butter and a drizzle of Olive Oil

Seasonings:  Salt, Pepper, Onion Powder, Garlic Powder

Optional: Grated Cheese

PREPARATION:

     Over medium heat, drizzle a little Olive Oil in the bottom of a heavy skillet.  Begin cooking the Vegetables that take the longest.  I started with the Carrot and Cabbage, and then added the White Potato later.  Add Butter.  Sweet Potato, Mushrooms, Onion, Zucchini, and Sweet Peppers don’t take as long as the first ingredients I mentioned.  The Turkey Sausage is pre-cooked, so that can go toward the end along with the Snow Peas.  Save the chopped fresh Garlic for last.

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By Tika for CHEW WANNA EAT? © 2022

Healthier Pickled Beets, Diabetic Friendly

Delicious Sugar-Free Pickled Beets. No one will ever know they’re Diabetic Friendly!

     We love Pickled Beets, and I’ve been making them homemade for years!  We eat them in a Tossed Salad, Mixed Greens Salad, but mostly we just pop one or two in our pie holes whenever we want.  They’re truly addictive.  Nobody notices these are Sugar-Free.  They’re that good!  This is what WebMD has to say about the Health Benefits:  https://www.webmd.com/diet/health-benefits-beetroot

INGREDIENTS:

One 15 oz can Beets, whole or sliced

1/3 cup White Vinegar

2 TBSP Stevia or other Sugar Substitute

1/3 cup Water

Slight ½ tsp of ground Cinnamon

¼ tsp Salt

Slight ¼ tsp ground Cloves

PREPARATION:

     Drain the Beets, and set aside.

     In a small saucepan, add Vinegar, Sugar, Water, Cinnamon, Salt and Cloves.  Stir well.  Bring to a boil.  Add Beets.  Simmer for 5 minutes, covered.  Refrigerate.

    That’s it.  Eat and be happy 😊

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By Tika for CHEW WANNA EAT? © 2022

Chicken, Mushroom Sauce and Green Beans

Healthy!

     Today’s Guest Chef is Shanon OToole, and she’s sharing her delicious recipe for healthy Chicken Thighs with a delicious Mushroom Sauce.  Shanon lives in Southern Indiana and is a busy Media Director for 18 radio stations!

     Shanon tells us that her recipe is low on Carbs, and is great whole food nutrition.  Maybe best of all is that this isn’t a skimpy meal.  “It’s all about choices”, says Shanon, “You don’t have to eat skimpy meals to lower your Blood Sugar and lose weight.”  The complete meal is cooked on a Baking Sheet, so it couldn’t be easier, and there isn’t a big mess to clean.  There isn’t a recipe, per se, and is easily adjusted for any size family.

INGREDIENTS:

Chicken Thighs, boneless and skinless

Fresh Green Beans

Mushrooms

Garlic Powder, Salt and Pepper, Olive Oil

     On a Baking Sheet, place Chicken pieces and season with Garlic Powder, Salt and Pepper.  Place the Baking Sheet in the oven for 15 minutes.

   The fresh Green Beans are wrapped in Aluminum Foil, and seasoned with Olive Oil, Salt, and Pepper.  Seal the packet and bake along with the Chicken at 350° F for approximately 20 minutes, or until tender. If you’re cooking for a family, try to keep the Beans in a single layer so they’ll cook evenly.  You may want to cook them on a separate Baking Sheet if you’re cooking a lot.

     The Mushrooms are also cooked wrapped in Aluminum foil, a Pat of Butter, and seasoned with Salt and Pepper.  They should be added when the Green Beans go into the oven. 

     For leftovers, wrap in Foil and reheat in a 350° F oven until warmed through.

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By Tika for CHEW WANNA EAT? © 2022

Greek Yogurt, Instant Pot

So many flavor variations

     Eating Yogurt is no longer a fad.  It’s delicious and healthy.  It’s loaded with Protein, beneficial nutrients such as Calcium, Vitamin D, B12, Potassium, and Magnesium.  And NO Sugar!  In our house, we have become addicted to creamy, delicious homemade Yogurt.  I began by making half batches, but we were eating it so quickly that I now make full batches.  It’s gone in less than a week.  I always have a large container of my homemade Gluten-Free Granola on the counter to top the Yogurt. That disappears quickly also.

     There are recipes all over the internet, but instead of giving you five or more links, I’ve combined what I found to make the recipe easier and less confusing.  The list of flavors including my new Peach Vanilla Cinnamon Pie are listed below. The Ingredient amounts depends on you.  Adjust to suit your own palate.

     Yogurt is not made under Pressure, so don’t worry about the pressure release valve.

     You MUST use a Starter with Active Cultures!

   It is now recommended to Sterilize your Instant Pot if you cook a lot of Oniony, Garlicky foods.  You want your Yogurt to be clean and pure, like it’s meant to be.  Sterilizing is simple. 

  1.  Add 3 cups of boiling Water.  Lock on your lid with Pressure Valve closed. 
  2. Press the Steam button and adjust time to 5 minutes. Using Quick Release, remove lid and discard Water.  Dry pot inside and out. If the pot is hot, let it cool for a few minutes.

YOGURT INGREDIENTS:  Recipe can be cut in half

1 Gallon Milk (I use whole, but you can use lower fat.  You will get a thinner end result though).

3 – 4 TBSP Plain Yogurt with Active Cultures

PREPARATION:

     Pour Milk into the inner pot of your Instant Pot. Place your lid on and lock into place.  Don’t worry about the Pressure Release Valve.  Push Yogurt Button until the IP reads “Boil”. (You may have to press the Yogurt Button twice or use the Adjust button.  Whisking it a few times can help heat the Milk faster.  This is a quick step.  I find it takes less than 30 minutes.

     When your IP beeps, use an Instant Read Thermometer to test the temperature.  It must read 180° F.

If it tests too low use the Sauté/Low function to raise the temperature.  Whisk constantly during this step.

     Remove the inner pot and place in kitchen sink with 3 – 4 inches of cold water.  Whisk regularly to cool the Milk to 95 – 110 ° F.  Dry the outside of the pot.  Add your Plain Yogurt Starter and whisk well to combine. 

     Place the inner pot back in the IP and close the lid.  Press Yogurt Button, making sure “Normal” is lit.  You may have to press the Button a few times.  Mine will say 8:00.  Then it automatically starts the count at 0.00.  If you want to cook at a longer cycle, use the Adjust +/- button to increase or decrease the timer.  It should now begin counting on the screen.

     Once this last cycle is complete, your IP will beep.  I usually let it relax for about 15 minutes, and then remove the inner pot.  Cover with Aluminum Foil or Plastic Wrap and refrigerate for 8 hours or overnight.  Do not stir, whisk or disturb it in any way.

    You have now made Yogurt!!!!  It is completely edible now, however, there is one more step to complete Greek Yogurt.  You must drain the Whey.  This step totally thickens your Yogurt.  I use Cheesecloth and a large colander over a large bowl.  I have ordered a Yogurt strainer which I am hoping will cut the expense of Cheesecloth.  Refrigerate and let it drain for a minimum of 2 hours.  The more Whey you remove, the thicker your Yogurt will be.

     Many people reserve and freeze the Whey because it has so many uses, and is full of probiotics.  Soup, Protein Drinks, cooking Pasta, Grains, give a few TBSP to your dog, make Ricotta Cheese, etc.  Remember, Google is your friend.  Look up other uses.  You’ll be amazed at the number of things you can do with Whey. 

HINT – Once the Whey is drained, measure out enough of the Yogurt to use as Starter for your next batch or two.  You can freeze it!  Store in Plastic Wrap, tiny containers, ice cube trays, etc.  Don’t add any sweetener or flavorings until you’ve saved some Starter for next time.

SWEETING YOUR YOGURT – Stevia, Monk Fruit (or other sweetener safe for Diabetics).  I USE 2 TBSP FOR THE ENTIRE BATCH.

Or use Granulated Sugar, Honey, Agave, Maple Syrup, etc.

FLAVORING YOUR YOGURT – On to the fun part!  We have not purchased store-bought Yogurt in so long, I don’t even know what flavors are available any more.  The following is my personal list of Flavor Suggestions.  I cannot tell you how much Fruit or Extracts to use because it depends on you!  It also depends on whether you are using pure Extracts or flavored liquid substitutes.  Try a little and increase it as you go.  Taste it.  You may want to write down your preferences for next time. 

     Separate Yogurt into smaller bowls before you add anything other than your Sweetener.  Then add your Extracts and Fruits.

Lemon Blueberry – Fresh or Frozen Blueberries, Lemon Juice, Lemon Zest

Raspberry – Fresh or Frozen Raspberries, Raspberry flavored Extract

Orange, Cranberry, Banana –  (Orange Extract and some Zest, Cranberries, and a little extra Vanilla, Orange pieces, Banana chunks)

Apple Pie – (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec) Top with homemade Granola or 1 crushed Sugar-Free Shortbread or Vanilla Cookie, crumbled

Apple Cranberry, Cinnamon – (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec)

Boston Cream Pie – (Extra Vanilla and 1 small grated dark Chocolate Candy Bar)

Strawberry, Banana – Fresh chopped Strawberries and Bananas

Tropical Fruit – Mandarin, Dates, Coconut, Cranberry

Mocha Latte (Coffee Extract, Vanilla Extract, dash of Unsweetened Cocoa Powder)

Peach, Vanilla, Cinnamon Pie – Frozen Peaches, Vanilla Extract, a little Cinnamon, a pinch of Nutmeg.  Top with Granola or 1 crushed Sugar-Free Vanilla Cookie

     That’s it so far.  If you come up with your own delicious flavor, please let me know and I’ll add it to the list for others to try.

     Please remember that adding Extracts and Fruits will thin out your Yogurt, so take care not to overdo.

Draining into a large bowl using Cheesecloth and a large Colander
This is the thickest, creamiest Yogurt we’ve ever eaten.
Make sure your fruit is dry before adding to Yogurt.
I sprinkled some Flax/Chia seeds

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2022