Stock- natures medicine (Instant Pot OR Crockpot)

Stock Recipes:
These are my go-to recipes for stocks. They are so versatile and can be frozen if you want to make them ahead of time. These have medicinal benefits and Ryan requests them when he's not feeling well. Always add love to your cooking ;) as that helps too!

Veggie Stock:

• 1-2 carrots
• 3 cloves crushed garlic
• 1 onion, quartered
• 2 celery stocks
• Handful Fresh basil
• 2 sprigs fresh rosemary
• 2 tbsp salt
• pepper to taste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 8 cups water

Put all ingredients in the instant pot. Turn on High Pressure for 60 minutes. Natural release. Strain and use immediately or store in the fridge. 

If you do not have an instant pot, you can use a crock pot, but let cook for 12 hours. 

For Bone Broth: 

Use the above recipe but add the following: 

• 1/4 cup apple cider vinegar
• bones (you can use chicken bones, or feet for chicken stock and beef bones for beef bone broth)

Cook in the instant pot for 90 minutes with natural release. If you do not have an instant pot and want to use a crock pot, here's how: 

• Cook BEEF broth for up to 48 hours but at least 24 hours. 
• Cook CHICKEN broth for 12-24 hours. Strain and store or use immediately. 

Enjoy! Remember, stock can really have anything in it. Sometimes I add turnips rather than carrots. You really can use whatever you have on hand! 

Love and Light, 

Jillian


Ryan Lellis Ryan Micheal Lellis

Easy idea for Jay

Jay asked me for some easy peasy, lemon squeezy recopies. Here is my fave easy, quick dinner.


Simple Fresh Pasta

• 1 lb pasta
• 1 box cherry tomatoes, diced
• 2 cloves garlic, minced 
• salt & pepper to taste
• 1 c. shaved Parmesan cheese (I prefer shaved, you can use whatever parm you like!)  
• 1/4 c fresh basil
• 1/8 c fresh oregano 
• 3 tbsps evoo
• butter
• crusty bread

1. start cooking pasta to al dente (depending on the type of pasta, it can be any where form 7-11 mins, when in doubt, check the box!) and preheated oven to 350 for bread.

2. While the pasta is cooking prepare veggies. 

3. Toast bread in pre-heated oven. Cook for 7 minutes. 

3. When pasta is done, drain and put into a bowl. Add Evoo to coat pasta. Add the herbs, tomatoes, garlic and parm. 

4. Enjoy. 

Love and light!
Jillian

Ryan Micheal Lellis

Kale Basil Pesto Pasta

Hello Friends, 

This is my first blog post in years. Why am I starting to blog? Well, I love to cook and I have been posting many of my creations on Instagram and have been asked by several people for my recipes. Well, I usually just cook and create by what I think will be a good flavor combo. I figured it would probably be a good idea to start writing these down for my friends since they are so curious about my food!

Also, for my baby brother who just started college--Shout out to you Jay! He asked me to start keeping track of my recipes so he could eat well in Lubbock! WRECK EM!

Here is an easy place for you to go to find some home-cooked recipes, mostly created by my mind, some will be family recipes that I have tweaked and modified. 

OK so here goes my first attempt at writing a recipe. 

Ingredients: 

• 1 lb pasta (I like anything with texture)
• 1 large bunch of curly kale (can use dinosaur kale) (chopped and de-ribbed)
• 2 tbsp butter (I prefer Irish Butter)
• 1 cup half-and-half 
• 1/2 cup water
• 4 cloves garlic (minced)
• 4 shallots (Chopped) 
• 1/2 c fresh basil (chopped)
• 2 sprigs fresh oregano (chopped)
• 1/4 c pine nuts 
• salt (to taste)
• pepper (to taste)
• Evoo
• dash nutmeg
• ½ c Shaved parmesan + more to add to the bowls

Boil a large pot of water for pasta. While that's starting to boil turn a large pan on medium heat. Once hot, add pine nuts and toast till golden brown.. Remove from heat. Add butter to pan and let melt. Sautee garlic and shallots. Once soft, add kale, herbs, salt, nutmeg and pepper. Add water and cover. Cook until kale is soft. At this point, the water should be boiling. Salt water and add a dash of EVOO, drop pasta. Cook until al dente (Usually 7-11 minutes depending on variety of pasta). Let cook. Once done, drain and set aside. Add half and half to the kale mixture and let cook down for a few minutes (I usually do this while the pasta is cooking so it can be done simultaneously.) Add toasted pine nuts back to the pot.

 Once it’s done, use an immersion blender to create a creamy sauce. After it’s creamy, add the Parmesan cheese. Once it’s incorporated in, add pasta and stir to cover.  

Of course let your kiddo help!

Serve hot with a sprinkling of Parmesan cheese and I like serving with crusty bread. Enjoy! Love and Light, 
Jill
Ryan Micheal Lellis