Life seems to get busier with every season. Everyone says “enjoy it the kids will be out of the house before you know it.” Part of enjoying the time is not stressing over dinner. Easier said than done with so much going on and so many foods to avoid, I had read that pasta in a pressure cooker was easy. I was skeptical but it turned out really well.
I browned the ground beef on the stove instead of using the sauté mode of the pressure cooker. I just find it easier. You could definitely do this the day before or earlier in the day.
I still feel new to the world of pressure cookers. I haven’t been wow’d by everything I’ve made and there are a few recipes that I am hoping to improve upon.
I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.
Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
The holidays would not be complete without green bean casserole. When we first went dairy and gluten free we went many years without this holiday staple. Then I learned to make a roux and I started making this casserole again without the French Fried Onions. And then, ALDI started making gluten free french fried onions and holidays dinner was complete!
Personally I like it if the green beans are still a little crunchy so I use fresh beans. Using can or frozen beans is fine too. The other ingredient that can be changed around is the onions. I like using dried chopped onions, the ones you get in the spice isle. These make me think more of the dried onion soup mix that I used before we started our gallery journey.
I hope this recipe helps make your holidays complete. – SB
Avoiding nightshades is hard. I’m constantly saying “I can’t eat that.” In the winter it is nice to have something hearty and warm. I currently think one of the easiest ways to make sweet potatoes is in the crockpot. I wrap them in foil. No wholes poked in them. No oil. Just the sweet potatoes wrapped in foil. I put them in the crockpot on low for 8 hours.
When the 8 hours are up I take them out. Leave them in the foil and allow them to cool. I store them in the refrigerator. When I want one, I unwrap, split in half and heat it up in the microwave.
What is it about these cold dreary days that make me want to cook bright looking food? I try to cook a soup at least once a week. I have some tried and true, and then some “only if we are snowed in and have all day” recipes. This recipe falls into the “tried and true” category.
This recipe originally called for potatoes, but I do not eat night shades so I needed a substitute. When I am looking to replace potatoes, if there is not celery in the recipe then I always choose to use rutabaga. (If there was celery I would have used celery root.) I really like rutabagas and wish more people would try them. They have a nice soft texture and a somewhat sweet taste.
The other substitution from the original chowder recipe was the milk. I started out with canned light coconut milk as the liquid for this chowder. Using the canned light coconut milk makes a very smooth thick soup. Recently I have been using the SoDelicious Coconut Milk Unsweetened (green box) to cut out a few calories. The soup ends up not as velvety, but is still very tasty.
There is a tablespoon of flour used to thicken the soup. I used sweet rice flour when I made it, but you could use any gluten free flour or starch.
This soup is gluten-free, dairy-free and nightshade-free.