It’s just nice to be able to prepare a healthy dinner with so little effort-- I’m cooking for one.
I’d note somoene posted a cabbage tomato soup recipe a few posts back (#679) – I had about a quarter of a head of cabbage in my frig and leftover tomato sauce from making cioppino, so using the recipe as inspiration I also tossed in the remainder of an onion and some fresh tomatoes, plus veggie broth (which I make in the IP and then freeze and store as ice cubes in the fridge) - and then I decided to add paprika but accidentally dumped way too much paprika in. But remembering my trip to Budapest a few years ago, I shrugged it off, thinking… who knows, maybe all fhat paprika will taste good… and it did. I had the most amazing and delicious cabbage paprikash soup that tasted every bit as good as the soups I remembered from Budapest. So – note to self, lots of paprika is good!
And if anyone wonders, for the cioppiono I just buy frozen mixed seafood, toss in a can of diced tomatoes, chopped onions, and other seasonings into the IP, give it 10 minutes pressure – and then simmer the frozen seafood in the soup base for a couple of minutes. Since I’m cooking for one I do the last step in a small saucepan on the stove top since I’m only making a small portion, but it could also be done on the IP on saute mode.
Paprika is my new favorite spice. I find myself putting it on many things!!
I wish we could search WITHIN a thread. Since I am making this an Instant Pot weekend - and trying to use my pot at least three times I wanted to see if there was a good breakfast recipe. Something other than oatmeal or steel cut oats. Like maybe an egg or potato/sausage dish or something???
I prefer something protein based - or at least WITH protein!! Though I have to say my H loves french toast!
The great thing about this thread is that most of the recipes posted have been tried out by a CC’er - so you know the drawbacks or positives right from the start!
You can – click the little magnifying glass icon on the end of the row of numbers at the top and bottom of the page. It brings up a thread-only search box.
I’ve also used this as a base for a sweeter dessert fruit custard by adding mashed bananas.Super easy to do.
But keep in mind that the IP is a tool that is good for foods that cook in liquid or a wet heat. I also regularly boil eggs in the IP – but only hard boiled. I’ve tried soft boiled or poached but it just isn’t worth the extra time given how quickly eggs cook on a regular stovetop.
I think I’ll stick with my eggs, bacon and yogurt/fruit made non-Instant Pot for now…but maybe on Monday (have the day off) I’ll make some steel cut oats for the week ahead!
I haven’t had store bought yogurt in a year – I just pulled out a new batch of yogurt this morning. I have two IP liners so that I can still use the IP while I have yogurt cooling in the fridge. I’m experimenting this time with whole milk yogurt --usually I use 2% but I want to see if there is a significant difference in amount of whey, as I strain my yogurt to get greek-style, and then I just mix individual servings with fruit and a sprinkle of granola. I also haven’t needed fresh starter in all this time – I freeze whey in ice cube trays and then save it, and just use the frozen whey as starter for the next batch. The yogurt is just too easy… I make a half-gallon at a time, start heating the milk about an hour before I plan to go to bed, then leave it to incubate overnight, and in the morning I put the whole thing (liner and all) in the fridge to cool. (It’s edible at that point, so I did have a couple of spoonfuls with a breakfast of cantaloupe this mornng).
But since I want it thicker, I strain after cooling – and that also does its own thing for a few hours in the fridge.
It’s also possible to make a no-boil yogurt with Fairlife milk – I tried once when I happened to shop at a store that sold the Fairlife – and that was obviously even easier because one less step. But the Fairlife costs more and most of the local grocery stores near me don’t carry it, so I stick with regular milk.
One reason I do this is that I like the texture of my home strained yogurt a lot better than store bought. So in addition to saving money I’m ending up with something I like better.
I’m lazy and I’ll take shortcuts in some IP recipes to eliminate step-- but the IP yogurt thing is pretty much hassle free.
^^^I have done the yogurt and it is very good. I do not strain mine but will sometimes just drain a little liquid off - I prefer NOT to have it as thick as greek yogurt. I have always used whole milk. I’m ok with the extra fat in this case. It is delicious. I have not tried using the whey as starter!!
I just made the carrot soup recipe from somewhere above. I think it tastes pretty good. The best part is it’s getting me to eat carrots, something I never ever do. I don’t like carrots at all. It checks two boxes for me on my goals for this year- eating healthier and trying new recipes. Plus, I love new IP recipes!
^^Yes, that looks so good - similar principle to the butternut squash soup I made Friday night - which also did have carrots - and apples in it!
Tonight I’m making refried beans in the Instant Pot. I will add extra onion, garlic and jalapeno for my liking. I will eat them with a tortilla or just with a spoon! (topped of course with more fresh jalapeno, hot sauce, queso and a little sour cream and cilantro! )
I found this recipe for creme fraiche in the instant pot. I haven’t tried it, but how bad could it be?
Creme Fraiche
3/4 cup heavy cream
1/4 cup buttermilk
Place the cream and buttermilk in a jar. Stir.
Place the jar on a rack in the Instant Pot. Close the lid and set the cooker for yogurt and 6 hours. [The recipe doesn’t say, but I’m assuming you put a cup of water in the bottom.] When the time is up, taste the creme fraiche. It will be a lot looser than after it’s chilled, but taste for tartness. If you want it more tart, cook for an additional 2 hours or more.
Though I have to say my H loves french toast!