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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Simple Bone Broth

One of the core “ingredients” to most of the recipes for promoting healing include bone broth. Unfortunately most of the broths in the stores have sugar or other flavorings which can hinder our progress. Making broth is rather simple and something we can make in batches to freeze for later use. I make broth out of any type of bones – we save the carcasses from turkey, chicken and any beef we eat. I freeze the bones until I am ready to make a big batch and follow the following process:

Simple Bone Broth

Simple Bone Broth

  • Servings: varies
  • Difficulty: easy
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Simple Bone Broth


Ingredients

  • Bones – roasted – (if not see below)
  • Filtered or distilled water
  • 1 -2 tsp. Salt
  • 1 Bunch of Celery – diced
  • 1 small Onion – diced
  • 4-6 cloves of Garlic – minced
  • Oil – Butter – Ghee (choice) for sauteing
  • Parsley (Optional garnish)

Directions

  1. Pre-heat oven to 375
  2. Roast uncooked bones for about 30 minutes (if bones are already roasted such as leftovers from a whole chicken previously baked/roasted)
  3. Add bones to large pot or slow cooker and add water until bones are completely covered – then add about 50% more water
  4. If using a pot on the stove bring to a boil , then turn down on a low simmer and simmer for 12-24 hours
  5. If using a slow cooker turn on high for 2-3 hours then on low for 24 hours (can also leave on low the entire time)
  6. After the broth is made I then saute the veggies & garlic in a large stock pot
  7. When the veggies are almost done I strain the broth into this pot with the veggies and cook on low for 6-12 hours
  8. After this round of “cooking” I will either strain out the veggies and add them to a “stir-fry” and save the broth for later recipes or a mixture of straining out some of the broth for later use and some broth with the veggies for later.

Easy Peasy Skillet Salmon w/ Lemon & Butter Sauce

Today was a very busy day!  Which is one of the reasons I love this dish so much.  It is super easy, no prep needed and provides us a way to get in those much needed omega-3s!

easy-Super easy salmon w/ lemon & butter sauce theFunctionalPerspective.com

Easy Peasy Skillet Salmon w/Lemon & Butter Sauce

  • Servings: 4
  • Difficulty: easy
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Savory Salmon with just the right amount of zesty lemon.


Ingredients

  • 4 Salmon portions – fresh or thawed if previously frozen
  • 2 TB +1 tsp Cold Grass-fed butter
  • 1/2 Lemon
  • Salt & Pepper – to taste
  • Dill(Optional garnish)

Directions

  1. Pre-heat skillet on medium heat
  2. Once skillet is hot spread 1 TB of butter around bottom of skillet to lightly coat skillet, it may take less than the 1 TB depending on size of pan.
  3. Place Salmon in skillet with skin side down (or if no skin the darker side where the skin was)
  4. Cook for about 5 minutes then add in about 1 tsp of butter before flipping. If using salt sprinkle salt on top of salmon just prior to flipping this first time. As you flip spread some of the newly melted butter so it will be under the flipped salmon.
  5. IF your salmon has skin, you can remove the skin at this point with a fork or two, peeling it off with edge of fork.
  6. Squeeze a bit of Lemon over the salmon while it is cooking. Let it cook for 3-5 minutes and check for any pink in the middle. If there is pink you can continue to cook or flip one more time.
  7. Once the salmon flakes and finished cooking remove from skillet and place on plates.
  8. In same skillet melt the remaining butter, once butter is melted squeeze most of the 1/2 lemon. As you squeeze allow the juice to drizzle around the pan. It should sizzle. Let it sizzle for about 30 seconds then drizzle the lemon butter on the salmon.
  9. Garnish with pepper and/or dill as desired.
  10. TIPS: I only use stainless or cast iron pans. To keep foods from sticking I will heat up my pans before adding any oil. When I do add oil I make sure the oil is cold. Cold butter or cold coconut oil seems to work best at keeping things from sticking.

Super easy, delicious Leek & Spinach stew

Scrumptious Leek & Spinach Stew

If you saw my post yesterday we made a fabulous leek dish which proved to be a hit with the family! I had a few more leeks and decided to see what I could come up with in the soup department… So with a few modifications I present Leek & Spinach Stew

Scrumptious Leek & Spinach Stew- theFunctionalPerspective.com

Scrumptious Leek & Spinach Stew

  • Servings: 3
  • Difficulty: easy
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Flavor packed soup that warms the tummy and satisfies the taste buds.


Ingredients

  • 3 Large Leeks
  • 3-4 cups Baby Spinach
  • 3 Cloves Garlic
  • 1 tsp salt (I use Pink Himalayan or Real Salt)
  • 3-4 cups Broth (I used homemade beef 3 cups plus 1-2 cups of water)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 2 TB of Olive Oil
  • Optional garnishes: Parsley, Yogurt spice blend(Parsley, Oregano, Marjoram and Salt)

Directions

  1. Rinse and slice Leeks
  2. Melt Butter & Oil in stock pot, add in Leeks.
  3. Lightly saute while chopping up Spinach and Garlic
  4. Add Spinach, Garlic and Salt – continue to saute about 3-4 min
  5. Add broth, bring to boil then simmer for approximately 30-40 minutes
  6. Serve as is or garish individual servings with spices of choice or plain yogurt with spices.
  7. 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.

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

Creamy or… Not??

This week I got my AzureStandard order which included celeriac.  This is the first time I have ever had this vegetable and wasn’t quite sure what to do with it.  My search on pinterest led me to this recipe at JamieOliver.com. I tweaked and made some modifications because, well… I like to do things my way LOL!

The result was a soup with so much flavor I am not sure how to describe it other than I couldn’t stop eating the first bowl when I went to take pictures!  The original recipe calls for blending the soup to make a creamy soup, which I tried(it was fabulous) but it looks sooooo delicious as is that I just had to taste it – well its just as amazing.  It’s a toss up and can really go either way!  So here goes:

creamy-or-not-celeriac-post

Robust Creamy(or not) Celeriac Soup

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 -2 Stalks of Celery (chopped)
  • 1 large onion (chopped)
  • 1 Celeriac Root (chopped)
  • 2 Cups of Apples (chopped)
  • 3-4 Cups of ‘soup stock’  I used beef
  • 2 TB of oil (I used organic grass-fed butter, can use olive oil or coconut oil or oil of choice)
  • 1 tsp Fresh Rosemary chopped
  • 1 tsp Dried Thyme (crushed)
  • 1/2 tsp Homemade Poultry seasoning blend (sage, rosemary, thyme and marjoram)
  • Parsley – garnish

Directions

  1. Rinse and chop Celery
  2. Peel and chop Onions and Celeriac
  3. Heat up oil in stock pot and add Celeriac, stir for 3-4
  4. Then add Onions, Celery, Apples and Herbs – stir another 2-3 minutes
  5. Add soup stock, bring to a boil then reduce to a simmer for about 30 minutes
  6. At this point the soup is ready!  You serve it with some parsley OR go to next step to make it ‘creamy’
  7. Fill blender about half way with the soup, make sure lid is secure and turn blender on low speed until it reaches your desired consistency.  Pour in bowl and repeat with remaining soup as needed. Garnish this ‘creamy’ soup with parsley or other fresh herbs and ENJOY!!!
  8. As for salt – I did NOT add any salt to this soup, I am not sure if my stock had salt or not but the soup was VERY flavorful and did not need any.  This is my very first time using celeriac so not sure about the saltiness of it??  Anyway… You may need to add salt

Interesting how this totally fits today’s daily prompt “OR

Mouth watering…

Today’s “Daily Prompt” theme ‘copycat‘ couldn’t be more appropriate!  One of the most common things we do when we decide to change our lifestyle whether in regards to diet, activities, sports, etc., is we try to find a replacement like the one we are no longer going to practice, eat and so on.  This seems to happen a lot when it comes to our diet.

For instance, we know sugar is unhealthy for us but we reeaallllyyyyy want those chocolate brownies, ice cream and cake…and candy! I will admit I still look for these ‘healthy copycat’ recipes. Most of the time I am hugely disappointed as they just swap bad ingredients for more bad ingredients and my hopes of having something that resembles food from my past are tossed out the window.

WELL!  Today that has changed!  I haven’t tried this one yet but the ingredient list looks extremely promising and can’t wait to make them.  Look at them – do they look yummy or what?!?  🙂  FINALLY a copycat version I can add to my recipe collection!

http://www.sweetashoney.co/snickers-candy-bars-ice-cream-healthy-ice-cream/

snickers-candy-bars-healthy-frozen-treat