Instant Pot Crustless Seafood Quiche (Whole 30)

Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.

The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.

By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.

I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence

Crustless Crab Quiche

Instant Pot Fast and Easy Whole 30 adaptions by me

4 large eggs

1 cup coconut milk

1 TBS nutritional yeast

1 cup chopped scallions

1 tsp black pepper

1 tsp smoked paprika

1 tsp herbes de Provence, see sub above

1/2 tsp salt

8 oz seafood, like shrimp and/Or crab meat

Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.

In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.

Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.

Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.

At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.


IP Cabbage Roll Soup (Whole 30)

Yesterday started out with a bang. Okay, it was more like a loud pop, a boatload of sparks and some flame. I was sauting some onions for my breakfast. My birds started squabbling so I went to see what was going on. I heard a loud pop, turned around and saw sparks flying across my kitchen from my stove. There were flames under my saute pan. Fortunately, my guardian Angel was awake and hard at work. The sparks and flames were out before I really even realized what happened. It was way too much excitement for 5:15 am on a weekday. The only causality was my saute pan. The element the saute pan was on got so hot it melted a hole in the bottom of a stainless steel pan. Oh, and my stove. I am not turning on that thing ever again.

I am so thankful for my birds. If they hadn’t started squabbling I would have been standing right over the pan when the sparks started flying. I am so thankful nothing caught fire. Those sparks reached all over my kitchen. I shudder to think what an epic disaster this could have been. I am also thankful I still have my pressure cookers or else all I would be eating is sandwiches until my landlord gets back from his vacation.

Cabbage Roll Soup

Adapted From The Big Book Of Paleo Pressure Cooking

1 1/2 tsp olive oil

1/2 lb ground beef

1/2 a large onion, diced

1 TBS finely chopped dates

1 (14 ounce) can crushed tomatoes

1/2 tsp minced garlic

2 TBS white wine vinegar

1 TBS tomato paste

2 cups finely chopped green cabbage

2 cups compliant broth, beef, if you can find it

1/2 tsp salt

Preheat your pressure cooker on the high saute mode. Add the oil. When the oil is hot, add the ground beef and cook, stirring often to break up the meat, until it starts to get crispy and the meat is starting to stick to the bottom of the liner.

Add the onion, continue to cook for 2-3 more minutes.

Stir in the finely chopped dates, tomatoes, garlic, tomato paste, cabbage and 2 cups of broth. Beef broth is recommended but I used turkey broth and it worked fine.

Lock the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 15 minutes them quick release the remaining pressure. Taste and add more salt and vinegar, if necessary.

Meatballs With Tikka Masala Sauce (Whole 30)

A few weeks ago I made a batch of meatballs I was really excited about because they had all the flavors of my favorite pork chop recipe. The problem .was the meatballs, unlike the pork chops, came out very bland. I was so disappointed. What was I going to do with 40 bland meatballs?

The idea came to me, if the meatballs are bland, why not sauce them up? So I dug through my big, white binder of recipes and scoured the internet for sauce recipes and came up with several sauces to spice up my meatballs.

The first sauce I tried for my meatballs was an Indian inspired Tikka Masala sauce. It is so good and so easy.

Tikka Masala Meatballs

Meatball recipe from Me sauce adapted from The Defined Dish

1/2 lb ground beef

2 TBS almond flour

Salt and pepper, to taste

1/4 yellow onion, finely chopped

1 clove garlic, minced

1/2 tsp tomato paste

1/8 tsp ground cumin

1/8 tsp ground turmeric

1/8 tsp ground ginger

dash cayenne, to taste

1 1/2 tsp curry powder

2/3 cup coconut milk

juice 1/4 lemon

In a small bowl, combine ground beef, almond flour and salt and pepper. Divide into eight equal portions and roll into balls. Heat a saute pan over high heat. Add 1 tablespoon oil, when hot add the meatballs to the skillet and brown on all sides. Only attempt to turn the meatballs when the naturally release from the pan. Trying to force them to turn will only break the meatballs apart. Remove the meatballs from the pan and set aside.

In a saucepan, over medium heat, saute the onions until translucent. Add the garlic and cook 2-3 minutes. Add the coconut milk, tomato paste, cumin, tumeric, ginger, cayenne, and curry powder; stir to combine. Bring the sauce to a boil. Add the meatballs back to the sauce and simmer until the meatballs are cooked through, 5-10 minutes more.

Tostones (Fried Green Plaintains) (Whole 30)

WordPress has introduced a new editior and it’s taking me a while to learn how to use it so I apologize for any errors I may not catch while concentrating on learning how to use this new system. In the mean time, I would like to introduce you to my new favorite recipe. Fried green plaintains.

I tried this recipe because I really miss having something crunchy with my meals when I am doing the Whole 30. I will have to be careful, though. Fried green plantains could easily be a food without brakes for me. I will limit them to no more than twice a week. For those of you familiar with the program, commercially made plantain chips were removed from the list of compliant Whole 30 foods in 2017.  However, homemade plantains are still compliant as long as you don’t deep fry them.

Fried Green Plaintains

1 plantain

Salt to taste

6 tbsp of oil

Cut the tips off the green plaintain.  Using a sharp paring knife, score the peel and remove it.  Make sure to get all the peel off the plaintain. Cut the plaintain into 1/2 inch chunks; set aside.

Put the oil in a large frying pan.  Heat until the oil shimmers.  Add the plaintain slices and fry for 2-3 minutes. Flip and cook for 2-3 more minutes.   Remove the plaintain slices to a cutting board. Using the bottom of a glass, smash the plaintain chunks to 1/4 inch.  Place the smashed slices back in the frying pan and cook until golden, 3-4 minutes.  Flip and fry 3-4 minutes more. 

Sprinkle the golden, fried plaintains with salt or other seasonings.  Enjoy.

On the

Christina Lane’s Pumpkin Pie Spice (Whole 30)

Last week I realized, though I make them often during the cooler months, I don’t have a pumpkin muffin or a baked pumpkin oatmeal recipe on the blog.  Guess what next week’s posts are going to be?

Before we can make pumpkin anything, we need a good pumpkin spice blend.  This blend is courtesy of Christina Lane from Dessert For Two.  The addition of black pepper is unique to this blend and gives it a subtle pop of flavor.  Just make sure to finely grind the pepper or the pop of flavor won’t be subtle.  Next week’s posts will be things that use this wonderful pumpkin pie spice blend.

Christina Lane's Pumpkin Pie Spice Blend

Used with permission from Christina Lane from Dessert For Two
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp finely ground black pepper
Combine all ingredients in a small bowl; mix well. Store in an airtight container in a cool, dark place.