As soon as September hits I start to dream about trips to the cider mill, adventures through the woods and of course big pots of soup. Despite temperatures being in the 80\’s this past weekend, I decided that I was going to make a hearty and healthy soup… it\’s vegan too! I cooked it in my Mealthy Pot (Instant Pot) and in about an hour I had the most delicious soup.
Instant Pot Vegan 15-Bean Soup
Ingredients
1 (20 oz) bag 15-bean soup mix
1 (14.5 oz) can diced Italian-style tomatoes
8 cups vegetable broth
3 carrots, diced
1/2 large onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 teaspoon of sea salt
1 teaspoon paprika
1/2 teaspoon ground pepper
Directions
1. Rinse the beans.
2. Add all ingredients to a multi-functional pressure cooker (Instant Pot).
3. Stir.
4. Close and lock the lid.
5. Select high pressure.
6. Set timer for 35 minutes.
7. Allow 10 to 15 minutes for the pressure to build.
8. Release pressure using the natural release method, about 10 minutes.
9. Complete releasing pressure carefully, about 5 minutes.
10. Unlock and remove the lid.
11. Enjoy.
Happy September! If you’ve been following along you know I absolutely love lists, and I typically
post a fall to-do list (don’t worry, it’s coming). After my best friend passed away in March this year
it’s really had me focused on the now, and that’s why I decided that I want to start a new monthly
series. This series will give you 30 (or 31) ways to celebrate each month. Starting with my favorite
time of the year… fall! Let me know if there is anything that you think I should add to the September
list.
27. Check out a museum. Metro Detroiters you’ll find me at the DIA (Detroit Institute of Arts)
28. Make pumpkin bread.
29. Curl up in the back of a truck with blankets and watch the stars.
30. Send a letter to someone.
I am not sure how, and when this happened. It seems like just yesterday I wrote my \’Meet Jack\’ post, but this week this adorable little guy celebrated his 7th birthday. I just want time to stop right where it is, so this precious little guy doesn\’t get any older. Here are some pictures from Jack\’s cake smash. Note, he didn\’t want anything to do with the cake…. so obviously no smash.
Get ready Detroit! Single tickets go on sale Sunday, August 25 for the Tony Award-winning best musical revival Hello, Dolly! The National Tour will be appearing at Detroit\’s Fisher Theatre, November 19-December 1 and stars Carolee Carmello. Tickets start at just $39 and can be purchased
online at broadwayindetroit.com or ticketmaster.com and by phone at 800-982-2787. Tickets may also be purchased at the Fisher Theatre box office beginning on Monday, August 26.
Do you typically buy marinades already made up at the grocery store? Don’t worry, if you answered
yes – I was the same way. One day while my mum and I were at the grocery store I was looking for
a marinade to use on chicken. While reading the nutritional facts and ingredients, I was completely
turned off. Summer is here, which means it’s grilling season and marinades are a critical part of the
grilling process. That being said I decided to try and whip up my own marinade and the results were
better than I thought they’d ever be. My dad even tried the chicken (and he is ridiculously picky) and
loved it. If you’re looking for a delicious marinade to get the juiciest most flavorful chicken, I highly
recommend the chicken marinade below.
Chicken Marinade
Ingredients:
5 pounds of chicken breast, cut thinly
½ cup oil (I used canola)
½ cup balsamic vinegar*
¼ cup lite soy sauce
¼ cup Worcestershire sauce
⅛ cup of lemon juice (i used organic)
¾ cup dark brown sugar
2 Tbsp Dijon mustard
2 Tbsp fresh rosemary
2 tsp garlic powder
Dash of black better
Directions
1. Combine all ingredients in a large Ziplock bag.
2. Add chicken to the bag.
3. Place closed Ziplock bag in a large bowl.
4. Refrigerate for at least 3 hours (overnight is best)
*Balsamic vinegar offers the best flavor, but if you want to change up the flavor a little
use apple cider vinegar.