Pressure Cooker Pizza Soup with Greens

I had all kinds of plans for the blog this week but then the dreaded allergies attacked my face with a vengeance.  Seriously, I look like I have been on a week long bender.  My eyes are red and puffy.  My nose is brighter than Rudolf’s.  My eyes are watering.  My nose is running and it feels like an elephant is sitting on my chest.  I sneezed so much and so hard the last two days I gave myself a horrible headache that just won’t go away.  It totally derailed any big attempts at cooking and photographing for the blog.

I am trying not to be a big baby about this because on the grand scale of things it isn’t cancer or Alzheimer’s or anything serious.  In fact, this is the first time since my Whole 30, in April, I have been bothered by my allergies at all.  I should be grateful.  Instead I am sitting here feeling miserable and very, very sorry for myself and I want the world to know it so here I am posting a whiney, crybaby post.  Tune in next week to my next post for our regularly scheduled non whiney, crybaby post.

I did manage to throw a soup into my pressure cooker.  The recipe came from my new cookbook, The Big Book of Paleo Slow Cooking.  I love slow cooking cookbooks because the recipes are usually, easily adapted for use in the pressure cooker.

Pressure Cooker Pizza Soup with Greens

1/2 bell pepper, diced

4 white mushrooms, diced

3/4 cup pepperoni, diced

1 large carrot, peeled and diced

2-3 leaves kale, ribs removed and cut into small pieces

1 1/2 tsp dried minced onion

1/2 tsp garlic powder

8 oz can tomato sauce

1/2 tsp Italian seasoning

1/8 tsp oregano

Pinch crushed red pepper flakes

2 cups chicken broth

Place all ingredients in a 6 quart pressure cooker.  Lock the lid.  Bring to high pressure.  Cook for 2 minutes.  Quick release the pressure.

Ham Bone Soup with White Beans and Kale

912The weather can’t seem to make up it’s mind lately.  One day it is 63 degrees and people are wearing shorts and t shirts.  The next day it is 30 degrees, windy and people are back in winter jackets and gloves.  I don’t usually complain about the weather  because it is going to be what it is going to be.  This, however, is getting ridiculous. It needs to hit 70 degrees and stay 70 degrees.

The only good thing about the cooler weather is I don’t have to justify making soup.  I love soup.  I have a big file of soup recipes that I make all year round.  Apparently, eating soup in the summer is weird, at least according to the people I have in my life.  I maintain that soup in the summer is fine because we don’t just eat cold things in the summer.

Anyway,  I saved my ham bone from the ham I made a few weeks ago. I didn’t really know what I was going to do with it but soup sounded like a good idea.  I like the kale in this soup because it stays really crisp and fresh tasting even after several days in the fridge and through reheating.

Ham Bone Soup with White Beans and Kale

Ingredients

1 ham bone

3 strips of bacon

1 cup onion, chopped

1 cup carrots, chopped

8 cups water

1 15 oz can white beans

2 cups kale, ribs removed, leaves chopped

Add bacon strips to the pot and cook until crisp. Drain on paper towels and set aside for garnish.  Add the onions and carrots to the drippings; cook until softened, about 3 minutes.  Add the ham bone and water.  Bring to a boil, reduce heat to a simmer.  Simmer for 60 minutes.  Remove the ham bone and puree the broth.  Return the ham bone to the broth.  Add the beans and cook for 20 more minutes.  Add the kale, cook 15 more minutes.  Remove the ham bone and strip the meat.  Add the ham pieces back into the bone.  Serve.

Kale and Brussels Sprouts Salad

890
Life is too short to eat food just because it is good for you. That’s why you will never see a recipe with chia seeds in it on this blog. There is something about their texture that totally grosses me out. I am not going to try to choke down Chia seeds when there are a million other healthy things out there that I do like that I could be eating.

Healthy things like this Kale and Brussels Sprout salad. I tried this recipe because I had kale left over from another recipe and I love, love, love Brussels sprouts. However, I never tried them raw. Kale and Brussels sprouts are awesome when thinly shredded and served raw.  The kale tastes fresh and green with the Brussels sprouts giving a slightly bitter taste and some texture.  I wouldn’t be me if I didn’t tweak a recipe a little bit.  I added the cranberries and sunflower seeds.

This is a very lightly dressed salad so if you like a lot of dressing on your salad double or triple your dressing ingredients.

Kale and Brussels Sprout Salad

Ingredients

2 TBS canola oil

1 TBS  Dijon mustard

1 small garlic clove, finely grated

salt and pepper, to taste

8 oz  whole Brussels sprouts, shredded

4 kale leaves,  center ribs removed and shredded

1/4 cup dried cranberries

1/4 cup sunflowers seeds

In a small bowl, combine the canola oil, mustard, garlic, salt and pepper. Whisk well.  In a medium bowl, combine the shredded Brussels sprouts, shredded kale, cranberries and sunflower seeds.  Pour the dressing over the vegetables and toss well.

Two out of three cockatiels approve of this salad.

 

Spicy Kale Cups

WIN_20150301_095318 (2)
I have been on a waffle making binge since I bought a waffle iron a few weeks ago. I have been trying every waffle recipe I can find and trying to create some of my own unique waffle recipes. Frankly, I am getting sick of waffles. So this morning I decided to try something completely different and make these lovely baked eggs.

I know I am a little late jumping the kale bandwagon, I generally refuse to try trendy foods, but in trying to eat more vegetable and greens, I tried kale. I really like it. It is one of the few vegetables I like raw as well as cooked.

The only change I made in this recipe was to add a few tablespoons of cheddar cheese, you can leave it out if you like. If you don’t like kale, just substitute any leafy green for it. You could also substitute any thinly sliced deli meat for the ham.

Spicy Kale Cups


Ingredients
1 cup kale
2 tablespoons cheddar cheese
2 eggs
Hot sauce, to taste
Salt and pepper, to taste
8 thin slices of deli ham

Preheat the oven to 350 degrees. Heat a skillet over medium-high heat. Add the kale and 1 tablespoon water. Cook the kale for a minute or two, to soften and wilt a bit. Remove the skillet from the heat and set aside. Crack the eggs in a bowl. Add the salt, pepper and hot sauce, whisk to combine. Add the kale to the eggs, mix gently. Spray 4 muffin cups with non stick cooking spray and layer two slices of ham in each cup. Spoon the egg/kale mixture evenly into the cups. Bake 20 minutes or until the eggs are firm. 1 serving

Adapted From Recipe Girl