Friday in the Kitchen

-



Friday in the Kitchen is about sharing some of the food I've been cooking in my kitchen recently.


Cream of Asparagus Soup
I made this soup recently and it was delicious! I've been looking at ways to add more veggies into our diet, in creative ways, and this one was a hit. This was served with tuna melts made on english muffins. It was a very nice meal. 



You can find the recipe HERE. I followed it pretty much as written. However I did not have chicken stock and so I used water and added a little extra salt.



Veggies in the Diet
Here was something else I did recently. I was not sure what I was going to do with my veggies, but, I cut up an onion, some mushrooms, mini peppers, and celery. I sautéed them up in a little coconut oil until they were soft. I used them over the next couple of days. 



One way I used them was on a sandwich. I had fried up some bacon one morning and made a little extra. For lunch I took a sub sandwich roll and toasted it, laid a couple strips of bacon on it, warmed up some of the veggies and put those on top of the bacon and sprinkled cheese on top and put it under the broiler to melt. It was an amazing sandwich!  (the picture does not look as good as it tasted.. ha, ha! :)



The next day for my lunch I cut up some kale and sautéed that until it was just about soft and then added some of the veggie mix. Heated it up and put it over rice. 




Instant Pot Cheat Sheet
When you start cooking with an Instant Pot there is a learning curve. There are new methods and times to cook even just basic things like hard boiled eggs or beans. I know I can get tired of constantly looking the times up on line. Well, I have a great link to share with you. It is an Instant Pot Cheat Sheet. Gives you some basic times for commonly made items.

I've shared with you about my dear friend, Laurie, in the past. She has a great blog, Successful Homemakers, and she is the one who has made these nifty little sheets. If you head on over to her blog you print them out: http://successfulhomemakers.com/2-free-instant-pot-cheat-sheets/




That is all from my kitchen for this week!!





Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more