It must be getting colder. My feed is full of recipes for hearty soups and desserts. Honestly, I am doing my share of baking and cooking soups too. However, I am trying to balance out the heavy soups and sweet desserts by trying new vegetable recipes, like this one. Simple vegetable dishes I can throw together quickly. Vegetable dishes that use up the bits and pieces of leftover vegetables I have in my fridge.
1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)
2 tablespoons olive oil
5-6 button mushrooms, sliced
½ red or brown onion, sliced
Handful of cherry tomatoes, cut in halves
½ teaspoons grated lemon zest
1 garlic clove, finely diced
3 large handfuls of baby spinach leaves or torn English spinach leaves
½ teaspoon sea salt
Pinch of ground black pepper
Pinch of nutmeg (optional, but nice)
Drizzle of lemon juice, right at the end
Heat ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until translucent. Add the tomatoes, lemon zest, garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed. Finally, add the spinach and stir through. Cook until the spinach is just wilted. Season with a little more salt, if you like, and drizzle with some lemon juice right at the end. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.
When I ordered my 3 quart Instant Pot back in March, I also ordered a 3 quart Instant pot cookbook for 2. It was the worst cookbook, of any kind, I have ever seen. The ingredient lists weren’t complete, the timing of the recipes was way off, and the none of the recipes gave the kind of pressure release needed, and there were obvious typos throughout the book. I was so disappointed. The book was obviously written, solely, to take advantage of the instant pot craze, not to provide cooks with good recipes. This recipe made me incredibly sceptical of ordering cookbooks without actually having seen them personally.
So when Dr. Urvashi Pitre started taking preorders for her new Indian Instant Pot Cookbook on her blog, Twosleevers.com, I didn’t preorder, even though, I love Indian food and my instant pot. I won’t make that mistake again. Dr. Pitre’s cookbooks are awesome. Dr. Pitre has an incredible talent for taking complicated recipes and making them simple without losing the recipe’s heart. Dr. Pitre’s recipes are accurate, from the ingredient lists, to the cooking times, to the type of pressure release needed. Best of all, I have never made a recipe from her cookbooks or blog that didn’t taste amazing.
If Indian food isn’t for you, try the recipes in her Keto Instant pot cookbook or her blog, Twosleevers.com. They both have recipes for airfryers, pressure cookers, the oven and the stove. She also has recipes for food from all over the world. It is easy to find recipes that will become regulars in your rotation.
Originally, this recipe was for the airfryer. I don’t have one and I don’t want one but I love Keema and the idea of making it into meat loaf. I tried cooking the meat loaf in the pressure cooker because I didn’t have time to cook it in the oven. It turned out very well but it didn’t have that tasty crust most meatloaves have so I put it under the broiler. You can skip that step if you want to.
Move the rack in your oven to 5-6 inches from your broiler. Preheat the broiler. In a medium-sized bowl, combine all the ingredients and mix well. Spray a 5 inch spring form pan with non-stick cooking spray. Pack the meat mixture into the spring form pan. Smoosh it into the pan very well. Cover the pan with a piece of foil. Place the trivet in the bottom of the liner of your pressure cooker. Add one cup of water to the liner. Place the spring form pan on the trivet. Lock the lid and cook on high for 6 minutes. Let it natural release for 10 minutes then quick release the remaining pressure. Remove the spring form pan from the liner and let sit a few minutes. Remove the meat loaf from the spring form pan and place under the broiler for 5- 10 minutes or until it crisps up and the top browns. Serve.
The last week has thrown all sorts of nasty, stressful stuff my way and I dealt with it by eating all sorts of non Whole 30, not good for you stuff. I have always been an emotional eater. I thought I had that bad habit under control but, apparently not. I am still eating mostly compliant but until some of this stress is resolved, I have decided not to worry about being completely compliant. I just can’t give my Whole 30 the mental, emotional and physical attention it needs, right now. I will try again, maybe in November or December.
In the meantime, enjoy one of my favorite new, Whole 30 recipes. I make this soup for a warm breakfast now that it is getting a little cooler here in North Dakota. Yeah, soup for breakfast. Who would have thought? You can bulk it up by adding a little cooked chicken and some extra greens if you like.
Add two cups of broth, mushrooms and ginger to a 2 quart sauce pot. Bring to a boil over high heat. Reduced heat to medium, add the fish sauce, coconut aminos, pepper and leafy greens. Cook for a minute or so. In the meantime, whisk eggs in a small bowl. Turn the heat down so the broth is barely simmering. Slowly, pour the eggs over the back of the fork into the pot. The egg will cook immediately.
Perhaps looking for new cranberry recipes isn’t the best thing to do when you are on day 3 of your Whole 30. Way to much sweet cranberry stuff out there. But what am I supposed to do when pumpkin spice everything is everywhere? You know I gotta try a cranberry recipe for every pumpkin recipe I see.
Fortunately, I can try many of the savory cranberry recipes I find even when I am on round thanks to the juice sweetened cranberries I found at Natural Grocers. I tried this recipe because it combines two of my favorite things, Brussels sprouts and cranberries.
Heat the oil in a large frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways. Slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.
Today is the first day of my third round of Whole 30. I decided to start it out with a bang and made Eat, Drink, Paleo’s 15 Minute Coconut Curry Prawn Stir Fry for breakfast. Yep, I ate this at 8 am for breakfast. I am really trying to get away from the idea breakfast has to be eggs or cereal in order to be breakfast. My first round of Whole 30 I ate almost 4 dozen eggs in 4 weeks. I was pretty sick of eggs by the end and didn’t look at them for months after my first round ended. Judging by all the requests for egg free breakfasts on the Whole 30 groups I follow, I know I am not the only one who wants to cut back on the eggs.
This is not a hot curry stir fry. I used the garam masala made from 660 Curries because it is my favorite and I already had some mixed. Feel free to use your favorite. I also used already cooked shrimp because that is what I had on hand. Use what you like, just remember to remove the tails, if necessary.
180 grams peeled and tailed shrimp, about 1 1/2 cups
1 tsp Red Boat fish sauce
1 tsp curry powder
1/4 cup coconut milk
juice of half a lime
Heat oil in a medium frying pan over medium high heat. Add the onion and cook a minute or two, stirring occasionally. Add the carrots, green pepper, and ginger. Stir fry 2-3 minutes. Add the shrimp, garlic, fish sauce, and curry powder. Cook until the shrimp are cooked through, about 30 seconds. Add the coconut milk and about a tablespoon of water. Stir fry another 2 minutes and then drizzle with lime juice. Serve.