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.

Crockpot Mulligatawny Soup (Whole 30)

During a time of year when people are buying pressure cookers galore, I went out and bought a Crockpot. Those of you who have followed me for a while have probably heard me say I am not a fan of slow cooked food. So why did I buy a Crockpot? I bought it because you guys keep asking me about Crockpot recipes for two so I am going to see what I can do.

I decided to make a soup for my first recipe because I can’t mess it up too badly no matter how I cook it. I put the broth and chicken thighs partially frozen and cooked it 4 1/2 hours.

Mulligatawny Soup

Adapted from I Don’t Remember Where

1 chicken thigh

1/2 cup apple, chopped

1/2 cup carrots, chopped

1 8 oz can tomato sauce

1 1/2 tsp dried onion flakes

1 TBS raisins

1 tsp curry powder

2 cups chicken broth

In a 2 quart crockpot, put the chicken on the bottom. Add the apples, carrots, tomatoes, onion flakes and raisins. Add spices and broth. Cover and cook on low 4-5 hours. Shred chicken with two forks before ladling into two bowls.

Instant Pot Mini Cheese Burger Soup

The calendar says it’s spring but the weather hasn’t got the message yet. It snowed all day today.  Big, thick flakes that last just long enough to remind you are absolutely sick of winter.  The snow was a good excuse to make soup in my Instant Pot mini today.

Instant Pot Mini Cheese Burger Soup

Adapted From Adventures of a Nurse

1/2 lb ground beef

1/4 cup onion, diced

1/4 cup shredded carrots

1 cup cubed potatoes

1  8 oz can tomato sauce

1 cup chicken broth

1 cup milk

1 cup shredded cheddar cheese

1/2 cup cubed american cheese

Preheat the Instant pot on the saute setting.  Once hot, add the ground beef and cook until no longer pink.  Drain the grease.  Add the ground beef, onion, carrots, potatoes and chicken broth.  Lock the lid and cook on high for 20 minutes.  Quick release the pressure.  Add the milk and cheeses and stir until the cheese is melted.  Serve with a garnish of chopped dill pickle and mustard. 


Stuffed Pepper Soup (Whole 30)


I have been trying to write the post for this recipe for the last two days and it’s just not happening.  So just enjoy the comforting soup on some of the coldest days January can throw at us.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.


Coconut Tomato Soup

1121171421a-1 (2)
I am never going to be the kind of person who spends hours on Sunday meal prepping for the week. My Sundays are just too busy for that even when all I do is lay in bed watch back to back to back episodes of Choppped all day. Don’t judge. It gets cold here in North Dakota and sometimes the best t way to spend the day is in bed, under the covers binge watching Chopped.

When my work schedule shifted, leaving me no time to cook after work, not even with my pressure cooker, I knew I needed to find a better way of meal prepping, somewhere between none and most of my day off doing it. I decided that instead of cooking after I got home from work, I would simply gather all my ingredients and tools (I am forever trying to find my can opener) and put them in one place. I would chop any vegetables that needed chopping and put them in the fridge. I would measure any spices I needed and leave them on the counter. That way all I would need to do in the morning is get cooking. Prepping this way only takes about 5-15 minutes in the evening, depending on the recipe. In the morning, I can throw it all in the pressure cook and go about my day or take 20 minutes and cook things on the stove.

Coconut Tomato Soup

adapted from Two Sleevers

1 (14.5 oz) can full fat coconut milk

1 red onion, diced

1 (14.5 oz) can diced tomatoes

¼ cup cilantro, chopped

1 tsp garlic, minced

½ tsp salt

½ tsp cayenne

1 tsp turmeric

1 TBS honey

Place all ingredients in the pressure cooker and cook on high for 5 minutes. Use a quick or natural release.