Browse Category by Elaine Walker
Elaine Walker, Soup

Panera Autumn Squash Soup

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
1 15-ounce can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1-1/2 tablespoon honey
1/4 teaspoon curry (a mild yellow curry if you have one)
1/2 teaspoon cinnamon
1-1/2 teaspoons salt
1/4 teaspoon black pepper
roasted pumpkin seeds

Instructions:

  1. Preheat oven to 450 degrees F.
  2. Toss chopped butternut squash with canola oil.
  3. Roast for 25 minutes. Let cool 5 minutes.
  4. In a large food processor, puree the squash.
  5. Add pumpkin and blend. While blending, slowly pour vegetable broth, apple cider and half and half through the top. If the consistency seems too thick, add more broth and/or apple cider as desired.
  6. Pour into a large sauce pan and heat over medium to a gentle boil.
  7. Add honey, spices, salt and pepper.
  8. Simmer on low for 10 minutes.
  9. Serve with roasted pumpkin seeds.
Breakfast, Elaine Walker

Whole Wheat Waffles

2 eggs, beaten
1 3/4 cups skim milk (or Almond milk)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup rolled oats (quick cook or old fashioned)
1/4 cup wheat germ
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, all-purpose flour, rolled oats, wheat germ, baking powder, sugar, salt and cinnamon (if using) until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Elaine Walker, Poultry

Turkey Tetrazzini

4 ounces angel hair pasta
1 tablespoons butter
1 cup diced cooked turkey (use food processor)
dash onion powder
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup shredded cheddar cheese
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 325 degrees F.

Melt butter in a skillet. Stir in turkey, onion powder and poultry seasoning. Saute for 2 minutes, then stir in condensed soup, sour cream, milk and cheddar cheese. Mix well.

Place cooked noodles in an 8 inch round casserole dish. Pour turkey with sauce mixture evenly over the top. Sprinkle with bread crumbs and Parmesan cheese.

Bake in preheated oven for 40 minutes, or until sauce is bubbling. Turn oven up to 375 degrees F and bake for another 10 minutes or until top is lightly brown.

Breads and Muffins, Elaine Walker

Chocolate Peanut Butter Banana Bread

3 very ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped Reese’s Peanut Butter Cups (about 12 Reese’s miniatures)
1/3 cup semi-sweet chocolate chips
3 tablespoons Nutella

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Tip: Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Instant Pot Chicken with Gravy

1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic salt
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
chopped carrots and/or celery (optional)
1 cup chicken broth
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch

  1. Combine poultry seasoning, paprika, and garlic salt in a small bowl.
  2. Using the flat side of a meat tenderizer, pound the chicken breasts to about 3/4-inch thickness. Sprinkle with seasonings from small bowl and rub on both sides of the chicken. (You may have some seasoning mix left over.)
  3. Pour the oil into a larger skillet, turn on medium high heat, and brown the chicken breasts on both sides.
  4. Add the carrots and celery (if desired) to the Instant Pot. Pour in the chicken broth
  5. Set a trivet inside the pot, then lay the chicken breasts on top.
  6. Close and lock the lid. Select high pressure for 5 minutes. (Allow 10 to 15 minutes for pressure to build.)
  7. Release pressure using the natural-release method (10 minutes).
  8. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
  9. Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Remove from heat and serve gravy over chicken breasts.
Elaine Walker, Poultry

Baked Chicken Wings with Garlic & Chili (mild) for 2

3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon garlic salt
1 to 2 teaspoons chili powder (1 for Mom)
5 chicken wings

In a small bowl, mix together the olive oil, garlic and chili powder.
Pour into a large ziploc bag. Add the wings and seal the bag.
Shake the bag and massage the wings to evenly distribute the sauce. Let marinate an hour or more.
Preheat oven to 375 F.
Bake chicken for 50 to 60 minutes.

Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Potato Curry in Tomato Gravy (Aloo Rasedar)

2 tablespoons olive oil
1 teaspoons cumin seeds
1 tablespoon ginger, minced
1 cup tomato, chopped
2 teaspoons coriander powder
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne or red chili powder (adjust to taste)
1 teaspoon vegetable masala (optional)
2 to 3 potatoes (1 pound) cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala (adjust to taste)
1 tablespoon lime juice

  1. In a large skillet, add oil, cumin seeds, and ginger. Saute for a few minutes.
  2. Add tomatoes, coriander, turmeric, cayenne or chili powder and vegetable masala. Saute for another 3 minutes, then pour all into Instant Pot.
  3. Add potatoes and water to Instant Pot. Stir well.
  4. Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
  5. Add garam masala and lime juice. Stir.
  6. Optional, mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Note:
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.

Beef or Lamb, Elaine Walker, Pork, Slow Cooker or Instant Pot

Salisbury Steak with Onion and Mushroom Gravy

¼ cup bread crumbs
¼ cup finely diced onion
1 egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 pound ground beef
½ pound lean ground pork
2 tablespoons olive oil
1 large onion, thinly sliced
4 ounces (1/2 of an 8 ounce package) sliced cremini mushrooms (or baby bella, white or button mushrooms)
¼ cup dry red wine
2 cups beef broth (Kitchen Basics brand if you can find it)
1 tablespoon tomato paste
2 tablespoons cornstarch
3 tablespoons water

  1. Combine bread crumbs, diced onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal-size patties. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour or more.
  2. Add oil to a large skillet and turn heat to medium high. Brown patties in batches, removing to a plate when done. Add sliced onion and saute until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
  3. Transfer onion and mushrooms to the Instant Pot. Add wine, broth, tomato paste; stir well. Add cooked patties to the pot and turn to coat.
  4. Close and lock the lid. Use Manual setting and cook at high pressure for 15 minutes.
  5. Release pressure using the natural-release method according to manufacturer’s instructions (usually 10 minutes). Unlock and remove the lid.
  6. In a small bowl, whisk together cornstarch and water. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes. The gravy will be fairly thin. Add an additional 1 tablespoon corn starch for a thicker gravy.
Elaine Walker, Soup

Korean Seaweed Soup (Miyuk Gook, served on birthdays)

1 (1 ounce) package dried brown seaweed*
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1-1/2 tablespoons soy sauce
tofu (optional)
2 to 3 dried shiitake mushrooms (optional)
2 cups chicken or beef broth (or water if preferred)
4 cups water
1 teaspoon minced garlic

Soak seaweed in water to cover. After an hour, drain and then rinse. Soak for another 30 minutes, then drain again. Cut into 2 inch pieces.

Heat a saucepan over medium heat; add beef, sesame oil, and 1/2 tablespoon soy sauce, and cook for 1 minute. Add tofu and dried shiitake mushrooms if desired.

Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.

Pour in 2 cups broth, and bring to a boil. Stir in garlic and 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

* Do not use “Nori” seaweed (bits of seaweed pressed together to make “sushi” sheets). Some reviews of this recipe said it would be better to use a bit less seaweed.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Shredded Chicken with Ranch & Cheese Sauce

1 pound boneless, skinless chicken thighs or breasts
4 ounces cream cheese, broken into chunks
1 (1-ounce) packet Hidden Valley Ranch dry seasoning/salad dressing mix (If using a different brand, look for one that has 110 mg of sodium or less.)
1 cup chicken broth
1-1/2 to 2 tablespoons cornstarch
3 tablespoons cheddar cheese
3 slices bacon, cooked and crumbled

  1. Put the chicken and cream cheese into an Instant Pot.
  2. Whisk together the ranch dressing and chicken broth. Pour over chicken & cheese.
  3. Close and lock the Instant Pot lid. Select Manual mode and cook at high pressure for 25 minutes.
  4. When the timer goes off, use a Quick Release. Unlock and carefully open the lid.
  5. Transfer the chicken to a plate and shred the meat: Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart.
  6. Now turn the Instant Pot on to Saute.
  7. Whisk together 1-1/2 tablespoons of cornstarch with a little cold water. Add back to Instant Pot and whisk until smooth.
  8. Add the shredded chicken, cheddar cheese, and bacon to the Instant Pot. Saute for 3 minutes, stirring frequently.
  9. If a thicker sauce is desired, mix another 1/2 tablespoon of cornstarch with a little water and then add to Instant Pot. Stir until well mixed.
  10. Press the CANCEL button to stop the cooking program.

Serve over buttered toast.
(Note: This tastes better than you’d expect. Kids would probably like it.)

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