Posts tagged: Teaspoon Paprika

Hearty Potato Soup, loaded with nutrition

By , February 27, 2013

Submitted by Kay A.

soup Hearty Potato Soup, loaded with nutritionThis is a thick, chunky soup that has wonderful flavor, is nutritious and has a low calorie count. I love hunger satisfying soups that nourish our bodies and also allow us to keep our trim figures.

Makes 8 cups. 150 calories per cup (without cheese garnish)

Ingredients

 

  • 2 pounds potatoes (about 6-8 medium) peeled and cut into 6 pieces each
  • 3/4 cup baby carrots, sliced
  • 18 ounce can Progresso Creamy Roasted Garlic Recipe Starters
  • 1/2 cup celery, chopped
  • 1/2 cup fresh baby spinach leaves, chopped
  • 1 cup onion, chopped
  • 1 cup broth (I use leftover broth from cooking green beans, carrots or chicken breasts in my Instant Pot) fresh basil leaves, finely chopped (about 1 Tablespoon after chopping)
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon paprika
  • 1 Tablespoon ground flax or chia seeds (optional – for nutrition, not flavor)
  • 1/2 teaspoon salt (or to taste)

Garnish

  • Grated sharp cheddar cheese
  • Fresh basil leaves

Directions

Place all ingredients (except the salt and grated cheese) into the Instant Pot and stir. Add lid, press the Soup button and leave the time set to 30 minutes. (It will take about 15 minutes to come to pressure and then will cook for 30 minutes.)

When the Instant Pot beeps that it is finished cooking, throw a kitchen towel over the lid and then do a quick pressure release. Insert an immersion blender, and apply short zaps until the soup is thick but still has some chunky potato and carrot pieces.

Taste the soup and then add salt, if desired. Ladle into bowls and garnish with cheese, if desired.

Serve with freshly baked whole grain wheat bread or cornbread.

 

 

Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!

By , September 7, 2012

Submitted by Teresa B.G.

Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

  • 4 cups of diced carrots
  • 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

  • Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  • Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
  • Place 1 cup water in pressure cooker
  • Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  • Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
  • Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  • Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!