Abi Coop
Melissa Richard
Kristen Ryan
Podcast Episode 67: Everything Fall
Podcast Episode 67
Everything Fall
Hey Friends!
This week we want to talk about everything fall. The big “F’s”. We’re talking Family Fun Times. We’re talking Fall Photos Shots. And we’re talking Food. We’re talking a lot of food. Front to back. Soups and roasts and bread…
Now I’m hungry.
Recipes from this week’s episode:
Broccoli Cheddar Soup: (Serves a family of 5 for two meals)
Prep Time: 20 minutes
Cook Time (Total): 30-40 minutes
Ingredients:
- 1/2 cup unsalted butter
- 1 cup diced onions
- 2 cups shredded carrots (cut into bite size pieces)
- 5 1/2 – 6 cups broccoli florets
- 3 cups chicken broth
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup flour
- 3 tsp. salt
- 1 tsp. pepper
- 4 cups shredded sharp cheddar
Directions:
- Melt butter, add in onion, carrots and broccoli. Cook about 10 minutes until softened.
- Slowly add in chicken broth, milk and cream. Add salt and pepper. Continue stirring and heating until thickened and soup comes back to a slow, rolling boil.
- Once thick and boiling, add cheese and stir until melted and smooth.
Serve with freshly baked bread. Freezes well.
Instant Pot / Pot Roast:
Prep Time: 20 minutes
Pre-Cook Searing: 10 minutes
Cook Time : Total with coming to pressure, cooking and release time: 1 hour 40 minutes
(15-20 minutes to come to pressure, 1 hour cook time, 20 minutes natural release, 5 minutes quick release)
Servings: Will feed a family of 5 with leftovers
Ingredients:
- 5-6lbs chuck roast (fat trimmed off and cut into large chunks)
- Salt & Pepper to taste
- Garlic Powder to taste
- 2TB Olive Oil
- 4-5 cups beef broth
- 1/2 cup – 1 cup red wine (optional)
Directions:
- Trim fat off chuck roast and cut into large chunks (about 1-1.5 lbs each chunk)
- Put salt/pepper/garlic powder on both sides of meat pieces
- Set instant pot to saute, add 2TB olive oil to instant pot
- Sear each chunk about 1-2 minute per side in the instant pot, then remove and put on plate
- De-glaze instant pot with about 1/4 – 1/2 cup beef broth (make sure bottom of pot is clean before putting meat back in).
- Put all meat back in pot, top with chopped onions, add beef broth to cover the meat, add in red wine, and salt, pepper and garlic powder to taste.
- Cook on High Pressure for 60 minutes, let natural release for 20 minutes then quick release after that
- Once release is done, remove meat from pot with tongs and cover to keep warm.
Gravy Recipe
- Remove all remaining broth from pot (put into a separate bowl to be used later)
- Set pot to saute, create a roux with one stick of butter and about 1/2-1 cup of flour in pot
- Slowly add broth back into pot about 1/4 cup at a time to thicken and create a gravy (you will have broth left over)
Serve with mashed potatoes and your choice of vegetable
Apple Crisp
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
6 cups apples (thinly sliced – whatever variety of apples you want)
Topping
3/4 cup brown sugar
1/2 cup flour
1/2 cup plain oats
1 tsp cinnamon
1/2 cup softened butter
Put all topping ingredients in a mixing bowl, mix all ingredients together with a form until all dry ingredients are completely worked in and topping has a thick, sticky and crumbly consistency
Place apple slices in bottom of 9×9 pan and spread topping over apples
Pre-heat oven to 350 degrees and cook for 40 minutes. Topping should be hard and crusty and a fork should slide easily out of apples – not mushy, but soft.
Can be served warm or cold
And check out these great courses in the academy:
Magic of Macro ~ currently in presale
Autumn Glory ~ which will soon be retired
Thanks Friends!
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