Instant Pot Thai Carrot Soup

Instant Pot Thai Carrot Soup

Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.

 

Slightly modified Whole Foods recipe.

Ingredients

  • 1 tablespoon avocado oil or other fat
  • 1 medium yellow onion, rough chop
  • 1¼ pound carrot, rough chop
  • 1 jalapeño or serrano pepper, with seeds, rough chop 2 teaspoons grated ginger
  • 4 cups broth, veggie or chicken
  • 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
  • 1 teaspoon garlic powder
  • ½ teaspoon curry powder
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
  • ½ cup cream or full fat coconut milk
  • 3 tablespoons honey, optional

Instructions

Instant Pot Directions

Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.

Add in the chopped carrot and pepper, sautéing for a couple of minutes.

Add in the broth and all the spices, stirring.

Lock the lid and set manual pressure for 12 minutes.

When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.

Add back to pot and stir in the cream and honey

 

Garam masala

Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

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Black Bean Soup with Roasted Poblanos

Black Bean Soup with Roasted Poblanos

We both finished a bowl looked at each other and said I would make this again with smiles on our faces. Some how probably because I clicked follow I started getting Facebook post for Simply Sophisticated Cooking  she always has the best pictures and pretty darn good recipe, so I pinned for later reference.  The only thing we did not have were the  Poblanos peppers but we grabbed a couple on our next grocery trip. This was a fairly simple well worth trying.

 

Ingredients

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  • 2 fresh poblano chiles
  • 2 TBS olive oil
  • 1 medium onion, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 large dried ancho chile
  • One 14.5 oz can of fire-roasted diced tomatoes
  • 3 c. chicken or vegetable broth
  • 3 c. cooked black beans (about two 14.5 oz cans, rinsed and drained)
  • kosher salt to taste
  • 4 TBS roasted, salted pepitas (pumpkin seeds) – we alwasy have raw on hand so I just pan toasted these
  • 1/2 c. crumbled feta cheese
  • 1 lime, cut into 4 wedges

 

How

Preheat the broiler. Place the poblanos on a foil-lined baking tray, and broil for 8-12 minutes, turning every few minutes with tongs, until the peppers are blackened all over. Remove the peppers from the oven, and place them in a bowl, covering the bowl immediately with plastic wrap. Let the peppers steam under the plastic wrap for 15 minutes, then peel off and discard their skins, remove and discard the seeds and stems, and finely dice the pepper flesh.

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Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic cloves and sauté until onion is golden brown, about 8-10 minutes.

 

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Remove the seeds and stem from the dried ancho chile and discard. Place the ancho chile in the pan with the garlic and onion and cook, stirring, until chile has softened and become pliable, about 1-2 minutes.

Add the garlic, onion, ancho chile, and tomatoes to a blender and puree until smooth, then return the puree to the saucepan.

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Stir in the broth, then bring to a boil. Reduce heat to a simmer, and simmer until the soup is thickened, about 10-15 minutes. Stir in the beans and the diced poblanos and cook until heated through, about 3-5 minutes. Season to taste with salt.

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Divide the soup between 3 or 4 bowls, topping each with 1 TBS of pumpkin seeds, 2 TBS of crumbled feta cheese, and a squeeze of lime juice. Serve immediately.

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Instant Pot beef Stew

Instant Pot beef Stew

Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.

Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time

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Ingredients

·       3 cups dice Carrot

·       2 cups dice Celery

·       4 cups peel and dice Russet Potato – I would cut slightly large dice.

·       1 ½ cups dice Onion

·       3 teaspoons mince Garlic, Cloves

·       4 ½ teaspoons Worcestershire sauce

·       1 teaspoon Thyme, Dried

·       1 teaspoon Basil, Dried

·       1 whole Bay Leaf

·       ½ teaspoons Black Pepper

·       Pinch of Red Pepper flakes

·       2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe

·       14 ½ ounces Diced Tomatoes, Canned

·       14 fluid ounces Beef Bone Broth

·       ⅛ teaspoons Salt

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Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from  once a month meals this was her receipe I added just a few things

 

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure.

Remove bay leaf.

Mirepoix

Mirepoix2 parts onion

1 part carrot

1 part celery

 

Mirepoix (pronounced “meer-pwah”) is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery.

When you’re making stock, the mirepoix is ultimately strained out, so it’s not important to use great precision when chopping the vegetables. The sizes should be more or less uniform, however, to allow for uniform cooking times.

The more finely mirepoix is chopped, the more quickly its flavor and aroma is released into a stock. Since brown stock is simmered longer than white stock, it’s perfectly acceptable to cut the mirepoix into pieces an inch or two in size. For white stock, a ½-inch dice is probably best.

Making Stock with Mirepoix

For brown stocks such as beef stock, use a pound of mirepoix per 6 quarts of cold water. It’s customary to roast the mirepoix before adding it to the stock liquid, which contributes flavor and color to the finished stock.

For white stocks such as chicken stock or veal stock, use about a pound of mirepoix for 5 quarts of cold water. For fish stock, use half a pound of mirepoix per gallon of cold water. You can cook the mirepoix and fish bones in butter for a few minutes before adding the water.

Mirepoix Variations:

  • Leeks can be used in place of some or all of the onions.
  • If you want a colorless stock, you can make a “white mirepoix” by substituting parsnips, mushroom trimmings, or both, for the carrots, or just omitting the carrots altogether.

 

 

 

Leftover Turkey Day Chili

Leftover Turkey Day Chili

I looked at the container with the leftover turkey that was left for us. I had already had two or three left over sandwiches and could not bear the thought of another after all it has only been 2 days and Lyn and I had cooked a turkey for leftovers on Wednesday so it was really been 4 days. Wendy’s Dave did that for our family once when we decided to go out to a restaurant for Tday and we figured with original count at 13 we should do the same.  Anyway back to the Chili this was make shift and quick so the measurements are a guess.

Ingredients

  • 2 cups finely chopped turkey
  • small onion chopped
  • 1 garlic clove minced
  • 1 small green pepper
  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • ¼ to ½ cup Lyn’s pasta sauce

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How

Sauté the onion for about 4 minutes add the green pepper for another 2 minutes add garlic until you can smell about 30 seconds.

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Add the rest of the ingredients bring to a boil and simmer until you’re hungry.

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With the pasta sauce I just added enough until it look like a good amount.

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Carrot Orange Juice Chicken Noodle Soup

Carrot Orange Juice Chicken Noodle Soup

We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.

The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ teaspoons curry powder

4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.

1 14 ½ ounce can reduced-sodium chicken broth

½ teaspoon salt (I left out the Salt)

1 cup carrots, diagonally sliced

1 cup sliced celery

2 cups dried medium noodles (2 cups) –

1 cup sugar snap peas, trimmed (I used regular frozen peas)

2 tablespoons fresh cilantro leaves

¼ – ½ teaspoon crushed red pepper

2 cups shredded cooked chicken

Ingredients

How:

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring to boil and simmer

2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.

Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.

 

Momma Bowl

Momma Bowl

Papa bowl

Papa bowl

 

 

 

 

What are the Health Benefits of Drinking Carrot Juice?

From WiseGeek.com

English: Glass of juice and carrots Français :...

 

Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.

 

Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.

 

Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.

 

Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.

 

Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.

 

Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.

 

The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.

Roasted Baby Roma Tomatoes

Roasted Baby Roma Tomatoes

 It was a Saturday morning 7:45 AM and I dropped Lyn off for her appointment and drove across the parking lot to Stop and Shop to grab most of what we needed for the week in groceries. The store was empty not being my typical store I was unfamiliar with the layout and so where many of the employees out of three asked none knew where the raisins were. I have taken to a full beard these days and one kid kept pushing me toward the razors.  Anyway I could not find a small box of cherry tomatoes so I grabbed a huge 2 labs box of Baby Roma figuring I would think of something. I did and during halftime yesterday I roasted most thinking I would make a small batch of tomato soup. Lyn made a corn salad it was soooo good but she can’t remember how and I threw a few in my Avocado Tuna Fish Melt and store the rest for a now very small batch of soup.

Baby Roma Tomote 

Ingredients:

  • About 2 pounds of Baby Roma Tomatoes
  • Olive Oil
  • Dried Basel a good couple of big pinches
  • Salt and pepper
  • Pinch of red pepper flakes

 Roasted Baby Roma Tomatoes

How:

Spread tomatoes on roasting pan or cookie sheet cover with parchment paper.

Drizzle with olive oil

Sprinkle salt and pepper and pepper flakes

Toss to coat

Place in 450 degree oven and roast 30-40 minutes until desired doneness