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Easy Instant Pot Caramel Sauce

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This recipe is so easy, so affordable and so fun ~ you’ll want to make it all the time. It’s a favorite of my husband’s…he loves it if I make this when we have apples! Gala are our favorite but we love to try unusual varieties sometimes too. They all taste good with this sauce, which is really more of a dulce de leche…it is not sticky at all like traditional caramel. It’s also good on ice cream and in other recipes!

Ingredients:

1-2 cans sweetened condensed milk (generic is fine)

Equipment:

electric pressure cooker
mason jar
trivet or other means of keeping the jar off the bottom
water

Instructions:

Transfer sweetened condensed milk to mason jar. I like to use a pint jar for one can, or a quart jar for two cans (pictured). Loosely cover the jar with foil, so steam and condensation won’t enter it. Place jar on trivet or rack inside cooker and fill with water till 3/4 of the jar is covered. You CAN do this with less water, but I find I prefer the texture of the finished product when it cooks in a bathe of water vs. simply steam/heat. Cook for 30-40 minutes on high, depending on how dark you’d like your sauce. You may experiment and adjust for taste. If you will not be around to immediately release the pressure (and stop the cooking) then do less time accordingly. You CAN do 20 minutes of cooking plus 20 minutes of natural release (and so on) with similar results.

Carefully remove jar from pot (be REALLY careful…this step is not for kids) and stir. I like to start with a butter knife and switch to a whisk. You can let it cool a bit before stirring, and that’s safer, but we’re usually in a hurry and don’t wait!

Enjoy!

(If you don’t have an electric pressure cooker, you can do the same in a slow cooker for 4-8 hours on low or high, depending on your needs.)

Oh yeah…

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I officially have MASTERED Keto-friendly cold brew. I bought a $13 filter cone that fits a 2qt mason jar (anyone who knows me well knows I have a million mason jars of all shapes and sizes). I also bought Walmart brand coffee (I know, I know) in Mocha and Hazelnut. Just infused with flavorings, no added sugar or carbs.

Tom bought me Hershey’s Sugar-Free chocolate syrup and it’s SOOOOO good, very chocolatey and not overly sweet. So much so that you can’t really tell it’s got artificial sweetener. (I had bought Great Value brand and it is way too sweet and barely chocolatey.)

Anyhoo, I dilute the cold brew (you brew it strong and use as concentrate) to my liking, add a bit of heavy cream to taste and the syrup to taste. It doesn’t mix together well, so into the bullet blender it goes. It’s 100x better than Dunkin’s, which is better than Starbuck’s but both are gross compared to mine!! Add a few ice cubes and you have a frap. I also used to add protein powder to similar concoctions and will be trying that again tomorrow.

Cold brew doesn’t upset my stomach like regular coffees.

cold brew

$45 Emergency Meal Plan?

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$45 “emergency” meal plan for a week for a family of 4-6! This is quite a bit older, so I was curious how much the shopping list would cost in today’s dollars.

I priced it for Walmart, as of 12/27/2018 in Phoenix, AZ. Many of the items would be much more affordable if you can afford ot purchase larger quantities, such as a five-dozen pack of eggs vs. two individual dozen, or a 25 pound bag of sugar vs. the smaller 4lb bag, or a large bag of dried beans vs. the 1 or 2 pounders called for. You’ll also spend less if you already have some basics and spices on hand.

So definitely, if you can swing it, buy larger quantities of those items and then you can repeat this menu often and save even more $. (If you have Sam’s or Costco and a membership, compare before shopping for those larger quanties.)

In general, I chose the least expensive options, which usually were the Great Value brand. I buy this brand with confidence myself and it can save a lot.

Grand total is $63.96 plus tax, in my neck of the woods. An $18 increase from when this was written, but not too shabby since I believe the $45 meal plan is close to 20 years old! Check it out at HillbillyHousewife.com.

$45 Emergency Menu for 4 to 6

Vegan Fried Rice w/Mushrooms & Tofu

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I have been making fried rice with tofu for almost 20 years…started back when I was vegetarian, but was still eating copious amounts of eggs and dairy (wow, did the industry have me fooled!).  I used to add about four eggs to a batch this size…but now I don’t.  You could use Follow Your Heart’s The Vegan Egg…but I haven’t tried it.  I save that stuff for baking and french toast.  🙂

A lot of people will say they hate tofu, or that it tastes terrible, but let me tell you friends…it’s all about which type you use for which application, and how you prepare it.

For this recipe, you need:

1 package of tofu (12-16oz)
1 package frozen mixed veggies (16oz)
2 cups uncooked rice, cooked
1# whole crimini of other favorite mushroom, sliced as thin as you possibly can (watch your fingers!)

Most people who buy tofu know it comes packaged in three ways.  One is in aseptic containers that don’t need refrigeration ~ not my favorite because I think it tastes more “beany” but I can see the value in keeping it on the shelves at home:

The second is packaged in water and refrigerated ~ this is my favorite type to use if I’m going to crumble/scramble it, or blend it:

The third is packaged without water, but requires refrigeration ~ this is my favorite kind to use if I slice and cube it:

So the last kind is the best, in my opinion, for fried rice.  It slices and cubes easily, is very firm, doesn’t need complicated draining or pressing, and doesn’t fall apart easily in food.  There may be some liquid in the package, so I usually set it on a few paper towels after opening, while heating up the pan and getting other things ready and cooking the rice in the Instant Pot…and that seems to do the trick.  If you can’t find this kind, you can use the kind that comes in water, but you will certainly have to drain it more.  You can skip pressing it if you handle it gently while cooking it.  The water WILL cook out.  If you have time, pressing speeds up the process and further improves the texture.  Or you can use the box kind…but…I dunno.  I just don’t love it!

If you have plenty of time, slice or cube your tofu and marinate it for a few hours or overnight in tamari or soy sauce ~ not too much….just enough that the tofu soaks it in a little and changes color slightly, but don’t let the tofu swim in it or it will get too salty.  This isn’t crucial, though.  If you don’t have time to marinate it, just cube it, add oil and tamari (or soy sauce) to the pan (you CAN skip the oil if you desire) and saute it until it’s well-done and starts crisping up on the sides/edges.  I use a spatula to flip/stir so I don’t risk breaking the pieces or crumbling it.  Add as much tamari, coconut aminos, liquid aminos or low-sodium soy sauce as you need…it will evaporate and/or soak into the tofu.

Once the tofu is prepped, I set it aside and slice mushrooms really really thin.  Thinner than pre-sliced mushrooms typically come.  I give them a quick saute.  You don’t have to wash the pan b/w tofu and mushrooms.  You can also reverse the order to impart mushroom flavor into your tofu.  Your choice.

Heat up the mixed veggies…just to the point of being defrosted, since they will be sauteed in the rice.

(I make the rice in the Instant Pot.  I like basmati or brown basmati.  See, I’m so out of order.  I start this first so it’s ready once I’ve got everything else prepared.  You can make ahead and refrigerate till you need it, if you’d like!)

I fry the semi-cooled rice in some grapeseed oil and add the veggies, mushrooms and tofu and stir fry some more.  Again, if you don’t use oil, you can omit it but you’ll need a little extra liquid (and probably a non-stick pan).  A little coconut aminos and more tamari is good and any seasoning you like.  I like to throw in some miso paste!  Five-spice is nice if you have it…sometimes I just use Mrs. Dash.  Once the rice is brown from the tamari or soy sauce, and the salt level is right, I shut off the burner and put a lid on…and let it sit till it’s time to eat.

Vegan Lunch Box Ideas

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I was recently at Costco, where I spent $526 (ouch! it included a huge box of Kirkland brand “Greenies” for the dogs…so more like $500 for the humans!) and I found a lot of great items for K’s lunches.  The best finds must have been individual containers of hummus and guac.  I could make homemade and pack in her Rubbermaid Lunch Blox but she honestly prefers pre-prepared hummus to homemade AND sometimes, I don’t have time to make hummus and/or guac, and homemade guac doesn’t keep well at all.  So we bought both of those.  We got organic tortilla chips, as well as some great healthy breads and some pita bread (for hummus).  We got several different kinds of granola and nuts and crackers and healthy(ish) snack items, as well as maple syrup, almond milk, frozen fruit, veggie burgers, lots of produce ~ fruits and veggies both, etc.  I truly think the fresh items will stretch 7-10-14 days and the rest will last close to a month, if not more.  I love Costco (and Sam’s…Costco has more vegan-friendly choices for sure, but Sam’s has things Costco doesn’t, that I’m not sure I can give up!) but I don’t like to go more than once a month or so.  When I do go, I really really really try to stock up.  The key to making it worthwhile is not letting the fresh items go bad before using them!  This is easier if you don’t buy meat, dairy and eggs…but ya gotta be careful with the fresh produce.  It’s easy to buy more than even a vegan family can eat before it’s past its prime.  Luckily our rats and dogs love most produce, so they get the cast-offs. 🙂

Anyhoo…point to the post being…I’m going to start posting our vegan lunches on my instagram account, so follow me here to see!

Broccoli Cheese Soup ~ Low Carb(ish) Option

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I *finally* perfected my copycat broccoli soup. After years of *pretty close* this is so yummy and lower in carbs, higher in veggies!

*Recipe*

Saute…
1 diced yellow onion
2 diced carrots
4 diced celery stalks
3tbs oil/butter

Add…
3-4c riced cauliflower and saute, stirring occasionally. adding seasonings…I added pepper, the fine grind of Mrs. Dash, Chef’s Shake and All Purpose Seasoning to taste.

Add…
24oz water and 4tbs chicken base, or 24oz chicken stock/broth and stir

Add…
two crowns chopped broccoli, stir and simmer for 20-30 min

Add…
3-4 cups milk (I used whole) and bring back to a simmer

Stir in:
1-2 bags shredded “Velveeta” or “Casserole Blend” cheese (they melt better…the Velveeta brand is shredded American and that’s the best in my experience

After cheese melts, use 4tbs of corn starch to 1/4 cup water and stir in, bring it to the brink of a simmer and turn it down. (You could substitute another thickener if the carbs from the corn starch are an issue…you could leave it out all together but it helps bring the soup together and keep the cheese from breaking.)

Serve

Roasted Radishes

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Roasted radishes…raw they were hot and bitter…roasted with olive oil, salt and pepper and they are actually kind of sweet! They taste similar to other roasted veggies. I’m trying to eat a greater variety of veggies and this was easy, and is very yummy.  Turnips turn out similarly, but I much prefer the texture of radishes.


Kid-Friendly Instant Pot Macaroni & Cheese

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I’ve decided to start a new series of Instant Pot recipes, particularly kid-friendly ones that you can teach your kids to make!  Let’s kick it off with one of the easiest ones of all!  Kraft recently took much of the junk out of their traditional blue box mac ‘n’ cheese, thanks largely to Food Babe, I’m sure.  I feel ok serving it occasionally now, but you could also use another brand, like Annie’s.  Of course General Mills now owns Annie’s, so you’ll have to decide which company to support if you want to go the quick-and-easy route.  (Yes, I know, homemade can be quick and easy too but since I don’t always have the “right” noodles and the “right” cheese on hand, this will have to do because I do have a couple blue boxes stashed for emergencies!)

I’ve tested this doubled and I think it turns out better.

Instant Pot Blue Box Mac ‘n’ Cheese

2 blue boxes
water
1/2 cup butter
1 cup milk

Place macaroni in the stainless steel insert of your Instant Pot.  Add cold water to *just* cover.  Pour in cold milk and cheese sauce powder and stir until there are no big lumps of powder.  Add butter last.   Some people melt it, but I find it unnecessary.  Place insert in pot and seat the lid, valve to sealed. Set the IP on manual for 7 minutes, high pressure.  Once finished, shut off “keep warm” if activated and use quick release.  It will look funky and too watery but do not fear.  Stir carefully for a moment and the extra water absorbs and everything mixes in nicely.  You may need to adjust the time for your altitude, environment or preference but 7 minutes is a good starting point.  Enjoy!

 

Five Yummy Essential Oil Blends for Autumn

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Essential oils are great for cleansing our air and boosting our bodies’ immune systems!  Here are some yummy combinations that are WONDERFUL in the diffuser this time of year.  Can you imagine how wonderful they’d be in candles?  I might have to make some…

Warm & Cozy

  • 2 drops of Wild Orange
  • 2 drops of Cassia (or Cinnamon)
  • 2 drops of Cedarwood (or another Woodsy oil)

Trick or Treat

  • 2 drops of Wild Orange
  • 2 drops of Frankincense
  • 2 drops of Cassia (or Cinnamon)

Thanksgiving Wonder

  • 2 drops of Cypress
  • 2 drops of Sandalwood
  • 2 drops of White Fir

Spicy Holiday

  • 2 drops of Cardamon
  • 2 drops of Cinnamon or Cassia
  • 2 drops of Clove
  • 2 drop Ginger

Spicy Citrus Holiday

  • 2 drops of Cardamon
  • 2 drops of Cinnamon or Cassia
  • 2 drops of Clove
  • 2 drop Ginger
  • 2 drops Wild Orange or Bergamot

Carnitas in the pressure cooker!

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Shredded Pork
This is the pressure-cooked pork after shredding. It literally just falls apart.

This is a simple and pretty-authentic recipe that is quick and easy to make in the pressure cooker.  I STILL have not ordered my Instant Pot so this was made in my shallow 6 qt Fagor stovetop model.  Still easy-peasy.

Ingredients:

1 pork shoulder (or butt) or pork loin (about 4-5 pounds)
Mexican seasoning/spice
cooking liquid ~ I used organic chicken broth
fat for browning
lemon or lime juice

1. brown all sides of meat WELL in pressure cooker; the goal here is a golden, thick brown crust
2. season all sides of browned meat with spices/rub; I use a mixture of Adobo powder and chipotle powder, plus some Lime-Chili Mrs. Dash
3. add a few inches of the cooking liquid
4. bring up to high pressure and cook for around 90 minutes (or however long it should take based on the size of your roast)
5. release pressure, shred with fork (should fall apart) and cook off extra liquid, add some citrus juice
6. heat more fat for frying and fry small amounts of the shredded pork in the fat till crisp, turning as needed…this is not something to walk away from
7. drain on paper towel; squeeze more fresh lime juice over meat and serve!

We like this with salsa, tomatoes, cheese and sour cream or crema ~ served with any type of tortilla or taco shell (low-carb, paleo works well since the meat is so tasty it masks these substitutes easily!)

Carnitas
This is the pork after frying it up; yum!

This is probably one of the worst pictures I’ve ever taken, but this is how I ate mine ~ in a low-carb tortilla with a generous side of diced tomatoes…

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More quiche…this time with chard…

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So I had to make another quiche.  I’d been promising my girl.  She really, really loves quiche!  This won’t be a recipe but rather a “here’s what I did.”

I was feeling tired and lazy, so I decided to put 4 quiches’ worth of material into my big lasagna pan rather than baking four pies.  I used two prepared pie crusts (I know, I know…I wanted to go crustless but I have a little girl here who’s all about the crust) and 12 eggs and a cup of milk.  No, I don’t really follow even my own recipes…I like to make things up as I go along.  In hindsight, cooking the quiche in a large rectangular pan was a good idea–I just should have divided my veggie mixture between two of them (I had used four big bunches of chard and three large leeks).

I had trouble getting it to set up because it was so thick and there was too much moisture.  I tried to cook the chard/leek mixture (no broccoli this time as I wanted to see what chard/leeks would taste like without the strong addition of broccoli flavor) less than last time, thinking perhaps I’d be hanging onto some extra nutrition.  That turned out to be a big mistake because I had way too much water in the quiche as it was cooking.  So, note to self…don’t shorten the cooking/sauteeing period of the chard/leeks.

When I cut into it after I thought it was done, over a cup of water formed in the space I’d cut.  Kinda yucky!  I put it back in the oven for another 30 minutes and that eggy water cooked into a gross-looking custard…but it didn’t affect the rest of the remaining quiche, thankfully.

I know it sounds like a disaster but it was tasty last night and even tastier today.  I think I actually prefer it without the broccoli…but, I can’t really decide.   I love broccoli but it can indeed overpower the more delicate flavors in the quiche.

 

Making bone broth…under pressure.

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Chicken Bone BrothOne new habit I’ve formed in the past couple years, thanks to Nourishing Traditions, is bone broth. I’ve only made it with chicken but I’ve usually followed the method of roasting the chicken, using the meat for a meal and then making stock with the leftover bones (and organs if you have them) ~ which seems to be more worth the time and expense than simply using raw chicken to start the stock.

It’s really a very simple process…throw the chicken carcass in the crock pot with a couple big handfuls of baby carrots, celery with leaves and halved onions…plus salt and pepper. Garlic is a great addition, especially if you’re fighting a bug! Anyhow, this simmers in the crock pot for about 24-48 hours (longer if you want) and then the stock should be strained through a colander to remove the bones, meat, veggies, etc. Then I always take the extra step to run the broth through a very fine strainer (I bought a chinois for straining yogurt and it works well for this…any mesh strainer with cheesecloth would do in a pinch!) and the finally I place it into 32oz jars and refrigerate.

This method works fine but there are a couple drawbacks, mostly relating to having the slow cooker going for hours and hours, or even days.  Even with a two-day cook, I wasn’t getting a lot of gelatin action with my stock, which told me that I wasn’t getting everything I needed from those bones, which is kind of the point.  Plus, I would get really tired of smelling it cooking for so long ~and~ it often would take on a bit of a sour or burned flavor when cooked for longer periods.  And I still didn’t get much gel action! Plus it was just in the way while cooking…I don’t have a lot of counterspace and having a large section taken up by the slow cooker for days on end would get annoying.

I’m guilty of owning several nice stove-top pressure cookers and not using them often enough to justify the space they take up.  Most of them live in the garage cabinets because kitchen storage space is at a premium around here.  And all of my friends seem to be getting Instant Pots and raving about how they are replacing their slow cookers, pressure cookers, yogurt makers, etc. with them.  I decided to get one so I could get rid of all those other items, but I felt like I needed to wait a few months before spending the money.  I also told myself that when I finally get my Instant Pot, would definitely try making stock in it.

Then I got really sick with the flu, got pneumonia, got another virus, got a sinus infection, etc.  I decided, I NEEDED to make bone broth, STAT!  Instant Pot, or not.

Tom and I went to Sam’s and got four rotisserie chickens (I wish we could afford four organic, free-range, pastured birds but that’s not in the cards anytime soon) and I removed the meat and used it for dinner that night (plus had a TON left for the fridge).  We got out our largest Fagor pot and pressure cooked two carcasses at a time and made two big batches of broth, yielding a total of four quarts or broth that once chilled, turned into totally successfully gelatinous blobs!!

I basically followed my usual recipe ~ 64oz of water, two carcasses, a few big carrots and celery ribs cut into large chunks and some onion.  I added frozen minced garlic as well and a little pepper.  One hour at high pressure.  JUST ONE HOUR!  I wait to add more pepper as well as some pink salt to each individual serving as I reheat it.

The first couple days we served it with some of the shredded chicken added back in…then we ran out (that chicken did feed us for several days though!) and I started drinking it plain several times a day.  I even replaced my tea with it for now.

I try to drink at least a pint a day when I’m sick and having trouble recovering ~ like when I had Valley Fever and unfortunately now.  And it’s great in cooking–wonderful in sauces and is a great base for cream soups!

I am looking forward to trying this in the Instant Pot, which I’m hoping to get by the end of the month.  I’m not sure it can hold as much as the biggest Fagor pot, so I’ll have to experiment and check back!

 

Chard, leek and broccoli quiche…

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In an effort to eat my veggies (as many as possible) I came up with this quiche recipe.  My usual quiche tends to be mostly egg with small bits of spinach (or broccoli) and bacon dispersed throughout.  My goal here was to create a vegetarian quiche that was nearly solid veggies, just held together with the egg mixture.  Kind of like the little spinach quiches that Paradise Bakery used to serve.

And it was a success!  Everyone loved it.  Katie had three big pieces.  Loved seeing her eat all that chard!

This recipe makes two quiches.  I used prepared frozen pie crusts because I feel like crap and didn’t have the energy to make homemade crust.  You could do crustless but I really was craving that crust.  In a perfect world, I’d make these with a coconut flour crust so they’d be grain-free.

My veggies and dairy were organic and my eggs local pastured, all-natural eggs.  Beautiful!

1 bunch swiss chard
1 leek
4 small broccoli crowns
8 eggs
1 cup half & half
1 cup shredded cheese (I used a mix of cheddars and colby-jack)
1 stick butter
3 tbs grapeseed or safflower oil
seasonings of your choice (I used about 1/2 tsp sea salt, 1 tsp fresh ground pepper and a few sprinkles of Chef’s Shake and a tsp of granulated onion)

Melt butter with oil in large skillet over medium heat while slicing chard stalks and center stems.  I like to cut before washing and then wash/spin in my OXO spinner.  Add stalks/stems to pan.

Prepare leek by slicing off root end, slicing the leek long-ways (keeping part of the top in tact) and then slice the leek into 1-8-1/4″ pieces.  Use all of the white part and go a few slices into the green leaves.  I cut before washing, again.  It’s a lot easier to get the leeks clean if you can swish them around in water already cut.  Then I spin in the OXO.  Then add to the pan and stir into the chard stems.

While the stems and leek cook, I chopped the broccoli crowns coarsely and then chopped them up in my Vitamix.  I was trying to eliminate big hunks of florets that would make the filling less smooth.   I missed a few but it didn’t matter in the end.  Add the chopped broccoli to the pan.

Finally, prepare the chard leaves.  Again I cut before washing.  I like to roll the leaves up and slice the rolls so I have long strips.  Then I rinsed them, spinned them out and finally added to the pan to wilt them down.  At this point I threw a lid on to speed things up.

While the leaves were wilting, I made the egg mixture.  I put the eggs, half and half, cheese and seasonings (salt, pepper, Chef’s Shake and granulated onion) into the Vitamix and mixed just until combined.  I left the jar on the machine so I could remix once more before adding the mix to the pie plates.

Next, I divided my cooked veggie mixture between the two prepared pie crusts.  Then I blended my egg mixture one more time (the cheese likes to settle) and divided that mixture between the two quiches.  The pies looked about 75% veggies and 25% custard.  Perfect.  I baked in a 375 degree oven for 30 minutes and they were perfectly done.  Tip:  I put them fairly low in the oven…prevents soggy crust and overbrowning on top!  I also put them on a baking sheet, just in case.  But they didn’t overflow.

We cut and ate right away, but it’s also yummy at room temp.  Serve with some wonderful grapes and a little salad.  Yum!

Another tip:  Quiche freezes REALLY well.  When I can work up the energy, I’m planning on making a dozen of these and freezing slices, so that we have a quick, healthy “grab-n-go” meal in the freezer.

Delicious Peanut Butter Fudge aka “Fat Bomb”

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I don’t really care for the term “fat bomb” or when people make some sort of creamy fatty concoction that’s served in a cup…and then call it “candy.”  No one is gonna convince me that eating “candy” that has a thick pudding consistency is the same as eating a frozen Kit Kat or a frozen peanut butter cup.

It’s just not happening.  I’ve resigned myself that my days of eating frozen Kit Kats and Reese’s are pretty much over.  My lifestyle allows for treats created from healthy, whole foods.  Unfortunately copy-cat candy makeovers really don’t tend to do it for me.  I’ve tried a lot of disappointing ones in the three years since I first discovered “paleo” and usually I feel like they’re inedible.

One day, I was craving peanut butter cups, wildly.  I was craving them beyond what the no-sugar-added Atkins version could do for me (I bought a case at one point and they’re not that good, so I think I’ll have them around forever).  It also entered my mind that yes, I could really, really, really go for some fudge too.  I didn’t want a complicated recipe with teaspoon of this and a tablespoon of that…odd or weird ingredients that I probably didn’t have in my pantry.

I grabbed coconut oil. peanut butter, PB2, organic raw cacao powder and organic raw honey.  I have PB2 in both plain and chocolate flavors, so score. (In the future I’ll only buy plain since I can make my own chocolate version with the organic raw cacao.)

I set out to make a two-layered, chocolate peanut butter fudge that had the *right* consistency at refrigerator temperature.  My teeth are pretty sensitive and I’m not a fan of “candy” that has to be frozen to maintain the “right” texture.

I played with the proportions until I liked the flavor and texture, but the final approval wouldn’t come until it’d been in the fridge for about an hour.  And then…perfect.  The texture is firm, yet creamy…and very satisfying.

“Plain” Layer

1/2 cup coconut oil ( you could use refined to avoid the coconut flavor…I find the peanut butter really overpowers it anyway )
1/2 cup PB2 powder
1/2 cup nut butter ( I used peanut the first time…also good with Sunbutter…I don’t like it as much with almond butter )
1/4 cup honey (or to taste)

“Chocolate” Layer

1/2 cup coconut oil ( you could use refined to avoid the coconut flavor…I find the peanut butter really overpowers it anyway )
1/2 cup PB2 chocolate-flavored powder <<or>> plain PB2 plus 1/4 cup organic raw cacao
1/2 cup nut butter ( I used peanut the first time…also good with Sunbutter…I don’t like it as much with almond butter )
1/4 cup honey (or to taste)

Easy peasy….start with your first layer…melt coconut oil, stir in PB2 and cocoa powder (if using).  Then stir in nut butter and add honey to taste.  Pour in pie plate or loaf pan, chill and repeat the process with the second layer.  Or if you’re impatient you can do both layers at once and swirl them together or layer them and let them mix a little.  Once chilled, cut into squares and ENJOY!

 

Potato Leek Soup with Kale

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I made the yummiest soup.  I’ve been planning broccoli cheddar but I was out of carrots and forgot to add them to my farm order this week, and I have a ton of potatoes from last week’s order that I hadn’t used…and I got a ton of beautiful kale as well as leeks in this week’s order!  So still a cream soup but different!  I didn’t use as many potatoes as I normally would have, just because I’m trying not to overdo the carbs.  You could always use more if you want a chunkier soup.

1.5 quarts chicken stock (I used my homemade bone broth…it added a LOT of flavor and texture)
12 cooked, peeled small potatoes, quartered (or equivalent)
1 bunch kale, stems removed and coarsely torn/chopped
1 leek, sliced
2 sticks pastured butter (or your fat of choice)
1/2 cup flour (or thicken it your own way)
1 cup half & half
salt, pepper and Mrs. Dash Table Blend (green top)
8 crisp pieces bacon, crumbled; chopped chives; shredded cheese. etc. <— I serve these as “add ins” and let the family choose what to add to their bowls

Melt 1 stick butter, add sliced leeks and cook on medium-low until translucent.  Add kale, put lid on pot and wilt.  Uncover and stir until kale breaks down and becomes tender.  Add second stick of butter and flour.  Cook 5 minutes or so, stirring, until flour is evenly incorporated into fat/veggies.  Slowly add chicken stock, stirring.  Add chopped potatoes, season to taste and bring to a boil and cook for 20 minutes.  Add half & half and check seasoning…serve as-is or with bacon, cheese or chives…and whatever you want to top it with.  A dollop of creme fraisch or sour cream would be great!

Smoked salmon quiche with spinach…and more!

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I’ve been a tad obsessed with quiche lately…it’s a great comfort food and without the crust (or with a coconut or almond flour crust) it’s pretty primal and low-carb.

I love smoked salmon (hot smoked or cold smoked) but since I’m trying to avoid eating bagels (my favorite carrier for smoked salmon) I decided to try throwing it in a quiche.

I’d like to try the salmon quiche again with leeks instead of caramelized onions.  And no spinach.  And I definitely need to use fewer eggs and a lot more cream/half-half/milk.  I started skimping the last few times because I was low on cream or half-half but it really needs cream or some such….my quiches are starting to taste like solid scrambled eggs with meats/veggies added.  Not horrible but not quite the quiche experience.  I’ve also been a little skimpy on cheese, which I plan to rectify next time.

As usual, I eyeballed everything so no specific recipes.  Just some visuals.

I did a broccoli/mushroom pie as well.

And I made “breaded” (almond flour, shredded cheese and some GF bread crumbs) baked chicken breasts also cause my hubby and 14yo son don’t find quiche alone to be a meal.  Go figure!

It was our first time eating Simple Truth’s Organic free-range chicken breasts.  They were delicious and at $6.99 per pound they’re affordable.  Not quite pastured but the closest thing I’ve found locally.