IF YOU ARE NOT A HUGE GINGER FAN: KEEP READING!! I am not a big fan of fresh ginger, however in this soup it adds a nice warmth but does not overpower with ginger flavor.
My sister Kathleen sent this recipe for Roasted Carrot Tomato and Ginger Soup to me. I was unsure of it due to the ginger ingredient. Kathleen said it was the best soup she had made in a long time. So, “Here I go” I thought to myself. Off to the store to get ginger because everything else I had on hand! Continue reading
In case an Instant Pot is on your Wish List, or if you are giving an Instant Pot as a gift, here is a list of 10 terrific Instant Pot recipes you can print out to use with your new device or add to the gift you give. Continue reading
After 2 days of turkey ( you know what I mean….leftovers? Yum! ) we wanted something different for dinner. It had to be delicious and comforting, and relatively easy to put together. And fast. Ok, it wasn’t THAT fast but it was only an hour or so. But it was delicious, comforting and relatively easy. So we made Paleo Instant Pot Cauliflower Fennel Soup. A nice big fire out on the patio fireplace, a glass of wine and dinner al fresco made our Saturday night dinner special! Continue reading
Thanksgiving day is in 2 days!! Are you ready? Are you worried? Are you hungry for all the traditional tastes and textures? Well, that’s ok! But lets have a look at menu ideas to help you through….keeping in mind your REAL goal is….YOU! Have a look at some Clean Thanksgiving Menu Continue reading
Every year in the
Spring Fall, my family gets a hankering for our favorite irish meal: Corned Beef and Cabbage. The other day I tried it in the Instant Pot and immediately knew I would never fix it again the old school way!
My mother-in-law was famous (in the family) for her Corned Beef recipe. When I joined the family, she shared her recipe with me and I have been making it ever since! (The old recipe took 4 hours before adding the vegetables.) The major change is that I will ONLY make this in the Instant Pot forever more! I played around with spices and herbs and feel like the recipe below is ideal! I think Rose would be proud! Naturally clean and paleo-friendly, this Paleo Instant Pot Corned Beef and Cabbage is ready to eat in under 2 hours! And, oh those leftovers! Continue reading
I’m the Shutterbug Chef!
This is a re-post from March of 2017. That is just after I got my first Instant Pot. That’s right….I have 2! My first was the 6 quart but weeks later I decided to get the 8 quart, too.!
I wanted you to make this delcious “soup”. It has the flavor of beef stew but the consistency of soup! Since I first posted this back in March, I made a few changes to the recipe. Namely, I use chicken broth instead of beef broth, plus I added more broth at the end! The other chnage is that the pressure really softens the carrots and celery so the solution to that is to use carrots and celery, cut in half lengthwise while cooking the soup. When the cooking is finished I remove the carrots and celery (they are very important to the flavor of the soup but we like firmer veggies!). Then I add sliced carrots and celery plus the beans to the bubbling soup set on Sautee for 10 minutes.
As a reminder, this is paleo-friendly and clean eating friendly! I made it for friends on Halloween and we all raved about it!
Instant Pot Paleo Vegetable Beef Soup
Are you on the Instant Pot* band wagon yet? I got on it by sheer accident. My daughter, Allyson and her husband were in the middle of moving out of their house but the new house was not yet ready so everything was in storage. Ally ordered an Instant Pot and had it delivered to my house. So there it sat in the garage waiting to move to the new house. As a favor to her, I decided to give it a trial run. 😉 Planning to make a beef stew, it actually became Paleo Vegetable Beef Soup.
You see, I can never leave well enough alone. I take a perfectly good, tried and true recipe for beef stew and wonder, “This would be good with some mushrooms in it.” Or, “If I add more broth to it, it will be a thinner gravy, more like a chowder or soup.” This is how my recipes get started…and cleaned up, too. Continue reading
I love the cheer, “Bottoms Up!” but in this case it is not a cheer but the name of a salad. Named because I add all the ingredients except the lettuce first, then top it with the lettuce and dressing before tossing! Simple, beautiful and endlessly versatile! Continue reading
With the onset of Fall, I’d like to go over a few recipes in which pumpkin is the star of the show! These can range from breakfast to dessert! Give these All Pumpkin Recipes, Paleo Style a try!
Salt Crusted Iron Skillet Scallops With Mushrooms and Spinach
This is a repost from November 2016. The reason I am bringing it up again is that I recently had scallops in Chicago at a wonderful place call The Girl and The Goat. They were really good. It reminded me how simple they are to prepare and so delicious. Give these seared scallops a try at your house!
Don’t think of this as a fancy dish! It can be lunch, dinner on a random week night or serve it for company! Scallops are pricey, it is true….BUT…I just served 4 people each 3 big salt crusted iron skillet scallops with mushrooms and spinach for under $20!! The scallops were $16.89! Add a roasted carrot to the plate and you are ready to eat!
As an avid reader of the New York Times Cooking emails, this recipe for Sausage Ragù came across this weekend and practically screamed for me to try it in the Instant Pot! Thanks to the pressure, this ragù has the all-day simmered flavor but only takes about an hour! Although this is called Instant Pot Sausage Ragù For Clean Eaters, you should serve this to all your friends and family! Continue reading