Incredible “Insant” Soup!

Well – I purchased another kitchen gadget, one of the latest crazes, an Instant Pot.  It is my first pressure cooker and I have been rather amazed at the results!  Today we needed some broth quick so decided to see if this new gadget could deliver as it claims… I will go ahead and let the cat out of the bag I was VERY pleased! I forgot to add salt but have to say this was the most flavorful basic broth I have had!

  • Servings: 3-4
  • Difficulty: easy
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A tasty QUICK soup when you are in a pinch.


Ingredients

  • 1 Leek
  • 5-6 Celery Stalks
  • 1 Small Onion
  • 1-2 TB Ghee

Directions


1. Chop veggies
2. Pre-heat instant pot with the SAUTE setting
3. When it turned “HOT” then I added the ghee and sauteed veggies
4. Once veggies were just under being fully cooked I added water to the 1/2 mark inside the pot
5. Then chose the SOUP setting – adjusted to “LESS”
6. Closed the lid and let it do its thing!

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Spectacular Kohlrabi & Beef Vegetable Medley Quiche

The weather has turned brisk which calls for warm delicious snacks.  We had some kohlrabi that I needed to do something with so a quick search on pinterest and thus the inspiration for our afternoon snack!

Spectacular Kohlrabi & Beef Vegetable Quiche

Spectacular Kohlrabi & Beef Vegetable Medley Quiche

  • Servings: 4-6
  • Difficulty: easy
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Spectacular combination for those brisk winter days.


Ingredients

  • 2 Small Kohlrabi – grated
  • 1 cup grated Carrot
  • 1 small Leek
  • 1 cup Baby Spinach leaves(before chopping)
  • 13 Eggs
  • 1/2 lb ground Beef (I used grass-fed)
  • 1 1/2 tsp Salt (I most often use “Real Salt”)
  • optional garnish: Avocado slices

Directions

  1. Pre-heat oven to 375
  2. Rinse and grate Kohlrabi, add 1 tsp of salt – mix well and sit aside while preparing the rest of the ingredients.
  3. Brown the Ground Beef on medium low with 1/2 tsp Salt while preparing the rest. Remember to check for being fully cooked while preparing the other ingredients.
  4. Crack eggs and mix well in large mixing bowl
  5. Peel and grate Carrots – add to eggs.
  6. Rinse and chop Leek – add to egg mixture.
  7. Chop the Baby Spinach and add to the egg mixture.
  8. Finish cooking the ground meat, if it is not done yet and then set aside in a small bowl to cool off a little before adding to the eggs.
  9. With a cheese cloth or by another method – squeeze out as much water from the Kohlrabi as you can before adding it to the mixture. Then add to egg mixture
  10. Add the Beef to the egg mixture.
  11. Mix all of the ingredients together well. Be sure to stir from the bottom as the eggs will sink to the bottom of the mixture.
  12. Spoon mixture into 3 individual large ramekins.(again making sure to get at least one spoonful from the bottom of the bowl. Place remainder into a quiche or small pie pan. Place ramekins on a baking sheet, optional for pie plate, and place in oven for about 45 minutes.
  13. 13.TIPS: Keep some ground beef cooked in your freezer in 1/2 to 1 lb packages, when you are in the need for a quick meal you can pull them out and make a casserole or simple quiche. When preparing leeks make one slice long ways and that will allow you to rinse any dirt that may get down in the lower layers, this also makes it easier to chop them by laying them on the flat side.

Leek & Spinach Egg Bake

This week has been filled with a variety of foods.  Leeks were one more of the exciting foods which arrived in my recent AzureStandard order.  And, once again, my search for a recipe began.  I came across this one at The Tasting Table which fit the bill for something unique to make.  As usual I made a few changes and the results were delicious!

Leek & Spinach Egg Bake - Fabulous combination of fall flavors!

Leek & Spinach Egg Bake

  • Servings: 3
  • Difficulty: easy
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A tasty combination of fall flavors.


Ingredients

  • 3 Leeks
  • 5-6 cups Baby Spinach
  • 2 Cloves Garlic
  • 1 small Kale leaf
  • ¼ cup Coconut Milk
  • 3 Eggs
  • 1/2 tsp salt (I use Himilayan or Real Salt)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 2 TB of Olive Oil
  • Parsley (Optional garnish)

Directions

  1. Pre-heat oven to 375
  2. Rinse and slice Leeks
  3. Melt Butter & Oil in stock pot, add in Leeks.
  4. Lightly saute while chopping up Spinach, Garlic, Kale and Salt
  5. Add Spinach & Garlic, continue to saute about 3-4 min
  6. Add Coconut Milk and stir for 1 minute.
  7. Spoon mixture into individual large ramekins. Place filled ramekins on a baking sheet. Make a small indentation in the center for egg. Be careful to not break the yolk when cracking the egg.
  8. Place in oven and bake for approximately 15 minutes – until the egg whites are done and egg yolk still soft.
  9. Garnish with parsley, or other favorite herbs and enjoy!
  10. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.
  11. I will often add a cup or two of beef or chicken broth during the remaining 10