My Corner of the World

My Corner of the World -

Instant Pot Split Pea Soup

I made split pea soup in the Instant Pot (IP) last night for the first time.  I’m not a big fan of pea soup but I think that’s because I usually have had it from a can and it’s been a looooong time since I’ve had any at all.  Anyhow, last night I thought I’d try it.  It was really something I came up with in my head after seeing no actual recipe that I wanted to follow.  A lot of recipes called for ingredients I didn’t have so this is what I came up with.  We all enjoyed it (my uncle even had a couple of servings!), so I guess I wasn’t the only one who thought it turned out pretty good :-)

Ingredients:

  • About 3/4 head of celery
  • About 1 c finely sliced or chopped carrot (see note below)
  • About 9 c water
  • About 3 tbsp chicken Bovril
  • 1 large yellow onion finely chopped
  • 3 c split peas
  • 2 c cubed ham (no bigger than 1″)
  • 1 tsp salt
  • 1 tsp marjoram
  • 3/4 tsp savory
  • 3/4 tsp thyme

Preparation:

Add water and celery to the IP (it should come up to about the 10 c mark).  Pressure cook for 20 minutes (I used the meat/stew setting).  Do a quick release of the steam.  When safe to continue, carefully blend with an immersion blender to shred all the celery up (it should be very soft at that point).  Add remaining ingredients and stir well.  Pressure cook on the same setting for 40 minutes.  Do a quick release and when safe to continue, stir with a large spoon to break up the clumps of peas and give it a smooth consistency.

Notes:  

  • This will give you a very creamy texture to the soup without any pea pieces (they get mushy), but it’s very nice.
  • I left the celery in large pieces about 4″ long and used my immersion blender on it when cooked.  If you’d prefer not to do this, just thinly slice the celery before putting it in the IP.
  • Next time I will add a good cup (maybe 2!) of sliced carrots (I didn’t think I had any but turns out I did in the basement!).

Beef Stew

Who doesn’t love stew?  Especially when it’s cold out, nothing warms and soothes quite like it.  Here’s how I do mine in our 6 qt Instant Pot (IP).

Ingredients:

  • about 3 lbs beef, cubed, trimmed of fat
  • about 5 med. potatoes, cubed
  • 1 small bag of baby carrots
  • about 4 or 5 stalks of celery, cut up in chunks
  • 2 large onions, cut in eighths
  • Other veggies (optional, just watch your IP space limits)
  • 4 c water
  • 2 packets gravy (I usually use French’s) or make a thickening agent of water, salt, and flour

Preparation:

Set the IP to the sauté setting and let the beef brown while you prepare the veggies.  Turn the beef a couple of times to get both sides browned.  Add vegetables and water to the IP.  Cover and set to “Meat” setting and let it pressure cook for 45 minutes.  Everything will be so tender when it’s done.  I do a quick release when it’s done.  Remove cover and set to sauté.  Add gravy packets or thickening agent and stir well.  Let the gravy heat a little for about 10 minutes.  Give it one final stir and serve.

Fish Chowder

My cousin Tommy used to make amazing fish chowder.  Back in those days, it was usually made with the fish that he actually caught (often Walleye).  I haven’t been fishing since I was a teen so I won’t be making it with fresh fish anytime soon.   Today I used frozen fish (Haddock works well, Alaskan Pollock, and I tried it today with Tilapia).  Tommy died a few years ago, so I got the recipe from my cousin Tim since he also has made it in the same manner as Tommy.   So here it is (roughly).  It makes a big pot so judge accordingly if you want to make a half batch etc.  The trick to getting the creaminess is soaking a couple of tubes of soda biscuits in condensed milk.  Don’t try to cut corners and use regular milk – it will not produce the same texture, it’ll be watery and nowhere near as good.

Ingredients:

  • 2 medium onions
  • 5 lbs of raw diced potatoes (about 3/4″ cubes)
  • 1/2 tsp salt
  • About 2 lbs of whatever fish you want to use, cut in 1″ pieces
  • 2 cans condensed (unsweetened) milk – you can use 3 if you want it milkier
  • 2 tubes of soda biscuits (I used salted)
  • About a litre of water
  • A little oil.

Preparation:

In a large bowl, dump the contents of soda biscuit tubes and cover with the condensed milk.  Set aside.

In a large stock pot, sautée the onions in the oil.  When they’re translucent, add potatoes and enough water to cover them by about an inch.  Boil potatoes until they’re almost cooked (about 20 min.).  Add fish and salt and boil until cooked (about 5 min.).  Carefully add condensed milk and soda biscuits to the stock pot and heat for 5 min. on low heat (you don’t want to scorch it!).  Serve hot.  I like to garnish with bacon bits but it’s not necessary.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets

Sides

Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips

Meat

Drinks

Breakfast

Soups and Stews

 

Tomato and Quinoa Soup

I got this recipe from a YouTube video Allison Pacino made. I never thought to use spaghetti sauce as a base for tomato soup and thanks to her, it’s now a favourite of mine. I modified hers a bit. Feel free to add whatever veggies you like to it, I think almost anything would work.

Ingredients:

  • 500 g jar of tomato-based spaghetti sauce (I used spinach and cheese but I think any kind would work well
  • 3 c. water
  • 1/2 c. frozen corn (it’s just easier and it’s better for you than canned)
  • 1/4 c. quinoa (you could use rice if you want but there are more benefits with quinoa)
  • a handful of sliced mushroom (how’s that for a measurement???)

Preparation:

Rinse quinoa in a sieve until the water runs clear. Mix all ingredients in a microwave-safe dish and microwave for 5 minutes. Stir. Microwave for an additional 5 minutes or until quinoa is cooked (times depend per microwave).

You can cook all ingredients in a medium pot on the stove for about the same amount of time. If you want a thinner soup, add more water until the desired consistency is reached (about 1/2 c. at a time).

Elaine’s Stew

I made this stew and it smelled heavenly. It tasted divine :-) I also made dumplings which go very well with it.

Ingredients:

  • 1 box of beef broth (I use the reduced sodium beef broth)
  • 1 c. red wine (optional but it does add a nice flavour)
  • 9 c. water
  • 1 large package of stewing beef
  • 10 stalks of celery (in 1/2 inch slices)
  • 1 bag of baby carrots (time-saver)
  • 1 bag Europe’s Best potatoes (time-saver)
  • 3 yellow onions (cut in 1/8′s)
  • 1 medium leeks (in 1/4 inch slices)
  • 2 220 g. container of sliced mushrooms (time-saver)
  • 1 can chick peas (rinsed and drained)
  • 1 can kidney beans (rinsed and drained)
  • 2 tsp No Salt (you can use salt but since I don’t use it, you’ll have to add a little and do a taste test until it’s just right – remember there’s still salt in the broth)
  • 1 tsp ground black pepper
  • 2 bay leaves
  • 2 tbsp rosemary
  • 1 tbsp thyme
  • 2 tbsp olive oil

Preparation:

In a large pot, add olive oil and beef. Brown the beef over medium-high heat then add wine. Bring to a boil and add remainder of ingredients starting with the broth. Boil for 1 hour or until all vegetables are fully cooked. Remove bay leaves and serve hot.

Elaine’s Hearty Soup

One of the things I love making is soup. I can control the sodium levels (to a certain degree), what exactly is going into it (no preservatives or strange ingredients) and it’s generally more healthy than store-bought soups since you can also control the fat content, etc. This soup is also packed with vitamins. You can try variations of this soup (adding or subtracting ingredients) and I’m sure it will turn out great.

Ingredients:

  • 6 c. Campbell’s chicken broth (reduced sodium)
  • 9 c. water
  • 1 1/2 c. chopped skinless chicken breast (cooked)
  • 4 stalks of celery (in 1/2 inch slices)
  • 1 284 g. bag of shredded carrot (time-saver)
  • 2 yellow onions (in 1/4 inch slices)
  • 2 medium leeks (or 1 large one, in 1/4 inch slices)
  • 1 220 g. container of sliced mushrooms (time-saver)
  • 2 c. pasta (shells work well)
  • 2 tsp No Salt (you can use salt but since I don’t use it, you’ll have to add a little and do a taste test until it’s
    just right – remember there’s still salt in the chicken broth)
  • 1/2 tsp ground black pepper

Preparation:

In a large pot, add all ingredients. Bring to a mild boil for 1 hour or until all vegetables are fully cooked. The whole pot of soup is about 1400 calories.

Tips:

  • You might want to add only 6 cups of water at first depending how large your pot is and as it cooks, since it will reduce, add the
    remaining 3 cups a little later on so there’s no overflow
  • Since I’m a garlic lover, I add 3 tsp. garlic powder. This is especially good if you have a cold.
  • If you find it’s too thick, add 1 c. broth and 3 more c. water to thin it out. Don’t forget to season to taste.