Thursday, July 13, 2017

3 bean potato veggie soup (IP)

3 bean potato veggie soup

As I write this recipe here, I am on my second bowl of this amazing soup.
One thing to understand about me, is that no matter how hot it gets outside, or what season it is, soup will always be in my house.  I love soup for breakfast, lunch, dinner, snack, and I usually eat more than one little bowl.  

I wanted to make a large batch of soup today, and the purpose was to have lots of leftovers. I work graveyard shift at the hospital, and I wanted to have something I could just take out of the fridge/freezer, and heat up at work.  If I don't plan ahead, I end up eating whatever I can find, and it usually isn't packed with nutritious stuff.
So, here we have my newest soup recipe, and I am proud of it.  I am not salt free, but didn't include salt in this recipe.  I did put a little after, but very little.  I found it had great flavor all on its own.  
(Please note, I am listing all the ingredients that were used today.  If you would like to add or subtract anything, please do. :) )


5 medium russet potatoes, washed and cut into 1/2 inch cubes (about the size of your thumbnail)
3 medium carrots, peeled, and cut into 1/2 inch cubes
1 medium onion, peeled and roughly chopped (about 1/2 inch)
4 stalks of celery, washed and chopped (about 1/2 inch)
1 large red bell pepper, washed and sliced into 1/2 inch pieces
1 cup frozen corn
1 cup frozen green beans
1 14.5 oz. can diced tomatoes, with juice.  I found some fire roasted, so I used those.
1 bunch tuscan kale, washed and stripped from large center, and cut into bite sized pieces.
1 14.5 oz. can of black beans, kidney beans, and great northern beans.  All drained and rinsed.
4 cups good veggie broth/stock or mushroom stock
1 tablespoon dried basil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon Italian seasoning

After prepping all the veggies, put them in your Instant Pot.  It will be a tight fit, so you will have to tap it all down.  Trust me, it will fit!  
Add your broth/stock, and stir around until it is all mixed up good.

Add all your seasonings, and stir one more time.

Place the top on, and close the pressure valve.  
Manual setting mode, select time to 5 minutes.  Now, as always, walk away and clean up your mess.  
For this recipe, after 5 minutes, I let it go NPR (natural pressure release)

Serve right away, with a nice crusty bread with Chuck's great corn butter on top.
This soup will store in the fridge for a few days, and will freeze good too.  
I hope you give it a try, and I hope you enjoy as much as I did.

Tuesday, July 4, 2017

Jessica's quick air fryer pizza

Jessica's quick air fryer pizza

Well, the title says it all.  This recipe (the first official air fryer recipe) is dedicated to my friend Jessica.  She asked me to come up with some easy, tasty, air fryer recipes. 
I thought a great first recipe would be pizza.  This pizza dough is so easy to make too.  It is full of flavor, and the whole recipe from start to finish is under 30 minutes.  
It is for one single pizza (air fryers are only so big) but they come together so fast, you could double the recipe.  I am just putting the instructions for the crust.  Everyone loves their own pizza.  For the one I made today, I put some sauce on the bottom, some sweet bell peppers, mushrooms (shocker) and some spinach.  It all goes on top, and you don't have to pre-cook the crust first.  

Ingredients (crust)

1 cup whole wheat flour (I used whole wheat bread flour)
1 teaspoon dry yeast
1/2 cup warm water (lukewarm) 
1 tsp. garlic powder
1 tsp. onion powder
2 teaspoons dried sweet basil (you could sub with oregano or Italian seasoning)
1 teaspoon maple syrup

In a small bowl, combine the yeast, water, and maple syrup.  Stir until the yeast is well mixed.  Let sit for about 5 minutes, or just until it starts to get some bubbles.

While that is sitting, combine the flour and the spices (onion, garlic, basil) and mix well.  If you use salt, you can add a 1/2 tsp. of it here.

After 5 minutes or so, add the yeast water to the flour.  Use a wooden spoon, and combine to form a very crumbly mess.

Not all of the flour will be stuck to this ball, and that is o.k..  Just take your hand and squish it all together to form a loose pile of crumbs.  (see illustration above)

Now, pour the ball and all its unhooked followers on to a clean work surface (I used a large cutting board)  Work as much of the loose crumbles into the dough (yes, you will knead this for about 5 minutes)  just until the dough is smooth and you can form a small ball.  (again, if it all doesn't go in, don't worry, you want a smooth ball, that is slightly moist)
Now let the dough sit and rest for 5 minutes. (just enough time to clean up that mess you just made)

After it has rested, and you have cleaned up your mess, you are ready to roll this ball out.  You want it to be about 1/4 inch thick.  When you have rolled it out nice and even, you will put the bottom of the basket for your air fryer on top of it, and push down (like a cookie cutter) and it will give you the size and shape you need.

After you cut it to size (there will be a little left over, you can toss, eat, or do the hokey pokey with those scraps)
Place the crust in the bottom of the basket now.

Now, go to town.  Put sauce, veggies, fruit......pretty much whatever you want on the pizza.  Try not to make it too overloaded, otherwise its hard to get out.
Place into your air fryer, and set to 360° for 12 minutes (13 minutes for more crispy)
After it is done, take out and let rest for a minute or two.  The secret to getting out of the basket is to take a fork, lift up the side, and put a spatula under it.  Turn the basket just a little and it comes right out.  IF NOT, just go around each edge with a fork and put the spatula under to loosen.  
Cut your pizza from corner to corner, and enjoy!!

I hope you enjoy this pizza.  After the first time you make, it will be super simple and you can make so many different kinds.  You could use different kinds of seasonings and toppings and have pizza every day!
**Because of the many types of flours, you may need to adjust the cook time a bit.  You may increase in 1 minute increments until the desired crispiness.  This should only be the first time you make***