Monday, May 20, 2019

HEART HEALTHY "SNOWY DAY POTATO HAM CHOWDER"

Hi everyone 

It was cold and even snowed today here in the high desert of Arizona. So a warm chowder sounded so good to have for lunch.


I decided I also wanted some ham in it.  Not much just enough to have some in the soup.  
We raised pigs last year and we have ham that is actually very lean.  

I also used my instant-pot with the steamer basket my Dear Daughter got me for mothers day. I love the steam basket. I can steam veggies just perfect on 0. For soup I used 1 minute. 


Some instructions with pictures for this soup and the instant-pot are below the recipe.   

“Snowy Day Potato & Ham Chowder.” 
2 ½ cups water 
4 cups fat free chicken broth 
1 cup onion chopped 
2 cups celery diced 
2 medium baked potatoes, peeled and diced 
2 cups potatoes, peeled and diced. 
1 cup frozen corn, thawed 
6 oz. Ham, cooked and diced. 
1 teaspoon dill weed 
1 1/3 cup fat free dry milk powder 
6 Tablespoons all-purpose flour 
1/8 teaspoon pepper 
¼ teaspoon salt 

1/4 teaspoon garlic powder
1/8 teaspoon cayenne or your preference. 




1. Fill instant-pot with the 2 ½ cups of water. Add all the veggies to the steam basket and place in the instant-pot. 


2. Place lid on instant-pot and make sure the steam release valve is in the seal position. 

3. Press steam and set for 1 minute. 

4. When the instant-pot is finished and displays this LO:OO, immediately move the stream release valve to the release position. 


I use a table knife and make sure the instant-pot steam release valve is not under a cabinet but in the open air. Release the stem and when the float valve is down. Remove the lid. 

5. Pull the steam basket out of the instant-pot. Make sure to use a pot holder to lift it out. 
6. I placed the veggies in a large pan. 
7. Add the ham and 3 cups of chicken broth. 


8. Add 1 cup of chicken broth into a shaker or jar. Add the flour and dry milk powder. Shake well and add to the veggies. 
9. Add the dill, salt and pepper and garlic powder.


10. Heat the soup on medium heat and stir as if making gravy. Soon as it starts to thicken and come to a boil, turn off the heat. 
This was a very yummy soup for our cold day.

Sunday, May 12, 2019

PICKLES AND RELISH

HI EVERYONE

Hope everyone had a great Mothers Day.  My Son and Wife took me out for breakfast. YUMMY.

Changing gears from my individual plans to another was what happened this week.

My dear hubby went to a thrift store while waiting on a grandson at an event.  When he got there they were giving away a large box of cucumbers and a small box of cherry tomatoes.

So the next day we headed into town (which is an hour away) with my list of ingredients I needed for Bread and Butter Pickles and relish.

I love Jackie Clay's  book as she can so many things and they always come out good.

The Lord times everything.  Peppers were on sale at a local market for .89.  Walmart had them for 1.78 a piece.  Walmart is not always the cheapest on groceries.   So I considered it a great deal.  Anytime we can save money on groceries it brings a smile to my face.  We also picked up onions and spices.

It has been years since I made these pickles and relish.  I did forget some items, and since I cannot just run down to the store, I improvised.  I used some spices and it ended up tasting really good.  Most likely would not be able to duplicate it again, I said to my Dear Hubby.  He told me to write it down right then and there.  So I did.  So now I have my own recipe.  I just follow all the processing instructions in the Ball Canning Books or Jackie Clay's Home Canning Book Jackie Clay's canning book.

Tomorrow I will be doing more pickles and relish.