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.

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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.

Stir-Fried Chicken With Broccoli

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This weekend I was just clicking my way through You Tube when I came across a video about how to get the most from an all you can eat Chinese buffet.  The basic premise is most of us are doing it all wrong.  We fill up our plates and our bellies with the food that is cheap to make, like fried rice, lo mein and sweet and sour pork.  We then neglect the most expensive stuff, like crab legs.   In order to get the most of an all you can eat Chinese buffet, we should be concentrating more on eating the expensive stuff.

I guess I am doomed to never get the most out of all you can eat Chinese buffet because my favorites are all things that, according to the video, are the cheapest to make.  I love fried rice, lo mein, sweet and sour pork and stir-fried chicken and broccoli the best.  The rest is nice but if I don’t get to it I haven’t missed anything.  Well,  I don’t think I miss anything.  The gentlemen in the video might disagree.  Maybe, if I make more of the Chinese food I like at home, I’ll get more out of the next Chinese buffet I go to.

 

Stir-Fried Chicken With Broccoli

From How To Cook Everything The Basics

1 lb broccoli

2 TBS minced garlic

1 TBS minced ginger

1 medium onion, halved and sliced

1/2 cup water

1 lb boneless, skinless chicken thighs

1/4 cup olive oil

salt and pepper, to taste

2 TBS soy sauce,  sub coconut aminos and adjust salt for Whole 30

Prepare all your ingredients before you start cooking.  Once you start cooking things progress quickly.  Trim your broccoli and cut into 1 -2 inch pieces; set aside.   Mince your ginger and your garlic; set aside.  Peel and slice your onion; set aside.  Place your salt, pepper, water and soy sauce to the side with your vegetables.

Add 2 tablespoons of the oil in a large skillet over medium-heat.  When hot, add the chicken and season with salt and pepper.  Stir it once, and then let it sit for at least one minute, until it begins to brown and sizzle before stirring again.  Add the garlic, ginger and onion to the chicken.  Cook, stirring occasionally, until the chicken is no longer pink and the vegetables are soft, 3 -5 minutes.  Remove the chicken mixture from the pan and set aside.

Add the remaining 2 tablespoons of oil to the pan.  Add the broccoli right away and raise the heat to high.  Cook, stirring frequently, until the broccoli starts to char in some spots and turns bright green, 1- 2 minutes.  Add 1/4 cup of water and stir to scrape the bottom of the pan to remove the brown bits. Taste the broccoli, it should be tender but not mushy.  If it isn’t tender, cook for 1-2 more minutes.  Return the chicken mixture to the pan and toss to combine.  Add the soy sauce, and the remaining 1/4 cup water, if the mixture looks dry.  Taste and adjust the seasoning, if necessary. 

Baked Pumpkin Pie Oatmeal

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Celebrity Chef Tyler Florence isn’t going to write any more cookbooks because …. “Recipes are dead.”  His reasoning behind this statement is …. “I’ll publish a cookbook and I’ll have a 125 recipes.  People only use five and they won’t even follow them:  They’ll use those like a guide that they’ll kind of interchange different ingredients with ….”   (The Smart Kitchen Summit via The Washington Post).

I can’t even begin to tell you how much this statement irked me.  First of all, every recipe since the first caveman threw a piece of meat on the fire has come into existence because someone used someone elses’ recipe as a guide and changed out the ingredients.  This includes every recipe that Chef Florence has ever created.  Second, I wonder if it ever occurred to Chef Florence that more people would use his recipes as written if they were more accessible to the average home cook.

Maybe, I am sensitive to what Chef Florence said because I have spent the last 5 1/2 years adapting other people’s recipes.  Over the years I have asked dozens of professional and hobby bloggers for permission to post my adaptions for their recipes.  None of them have said no because they don’t want their recipes changed in any way.  Most of them are happy I like their recipes enough to include them on A Solitary Feast.  In fact, only one blogger has ever said no when I asked permission to post one of my adaptions. It was more of wanting the views for her recipe on her blog rather than mine not because she was upset I changed her recipe.

Personally, I want you to take the recipes I have posted here and make them your own in whatever way you wish.  To me finding new ways to make a recipe is what cooking is all about.  It’s where we get new flavor combinations, new recipes and new cooking techniques.  So go grab a recipe, get into the kitchen and play.  When you are done come here and tell me about it so can get in the kitchen and play too.

 

Baked Pumpkin Pie Oatmeal

Adapted From Budget Bytes

1 cup pure pumpkin, not pumpkin pie filling

1/4 cup brown sugar

1 large egg

3/4 tsp pumpkin pie spice

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp vanilla

3/4 cup milk

1 1/4 cup old-fashioned oats

Preheat the oven to 375 degrees.  In a small bowl, combine the pumpkin,  brown sugar, egg, vanilla and milk; mix well.  In medium bowl, combine the oats, pumpkin pie spice, salt, and baking powder.  Add the wet ingredients to the dry ingredients and mix until combined.  In a 1 quart baking dish, spread the oat mixture in the baking dish.  Bake 45 minutes or until firm.