Homemade Soups on a cold Fall Day!!! What a combination!

Since I’ve been retired it seems that the time just flies by.  I have a lot of projects, this just have been not one of them, sad to say.  My brother (78) and sister (79) have been more active.  We have been on different plains.  We all have families and activities that kept us from getting together.  Well I’ve been one to started things up.  We have a lunch every week now and we have a great time, usually at a restaurant one week, then at my house for homemade soup, the next week, back and forth each week.  My sister likes to eat creamy soups, favorite have been cauliflower and cheese soup, Broccoli and cheese soup,  Taco soup, Loaded Baked Potato Soup, and Southwestern soup. I will include the recipes.  When we get together we end up talking about the family memories. I recently helped my sister with her memories that we put on CD for her children.  I hope they appreciated them.  It was fun working with my sister, obviously we share a lot of memories.  One was about my father and a job he had during the great depression.  Jobs were hard to find, but my dad was a worker, especially with 4 kids at the time.  One of the jobs was working on the Mojave CA roadways, filling potholes with asphalt. I you know anything about the desert it could get up over 100° Here is a picture that shows him dressed in his overalls. You can see his wheel barrow, filled with asphalt, and other tools shovel, mop for the tar, for this job, remember this was in the 1930’s I understand, he made a dollar a day, which back then was a lot. Everything was cheaper, the homes, clothes, food, and just about anything else.  I guess since there wasn’t a lot of competition prices were lowered to meet the need of the public.  There were a lot of people on what is known today as food stamps.  They were actually stamps, mostly for families with children. They were for the basics including milk for babies, like me, bread, eggs, sugar, flour, and the basics. My mom, bless her heart, fed a family of 7 on that.  Since she was from a foreign country that ate what was grown on the farm.  Mostly cabbage, root vegetables, of course some sort of meat that was scarce or cost too much.  We ate a lot of filler food, what I mean by that was food that was easy to make with the basics.  We had a soup which we loved, it was called “Klotski” or something like that, which was chicken stock from fresh chickens boiled with carrots, onions, salt and pepper until the meat literally fell of the bone, then strained.  Flour, eggs, and milk stirred until it became sticky and rubbery, it had to snap when separated from the large dumpling in the bowl, (if not it would become a soupy mess) enough to put a teaspoon in and pull it out the combination and put into the soup.  You had to do this quickly, because the flour combination would soak up the broth and expand in size.  They float to the top and you kept spooning it in, you did this until the bowl of mostly flour and egg was gone and the soup was full of floating dumplings.  We would spoon them into the bowls with dill weed and soy sauce for flavors.  It sound really strange, but it was very filling.  We actually make it today; my family loves it, because it is so easy and flavorful. My nephew, nieces, children, grandchildren all know about it and call it soul food.  It is so good on very miserable cold days when you want something quick and easy, also, sitting in your favorite chair with a warm and cozy PJ’s, socks and comfy blanket.  Usually watching TV or reading a book.  Talk about sinus draining…LOL. I’m thinking about it now, with the weather cooling for fall and buildup of saliva in your mouth when your mouth was watering, waiting for food.  You know what I am talking about (what memories).  My mom would make enough of something to last a week, so on Saturdays we would be sick of it.  She rotated meals thought out the month.  As we got older and our tastes changed she would become more creative. I think she would add more salt or another seasoning for taste.  I can see her now standing over a large pot on the stove with her cotton dress and apron.  Well now is the time for recipes that I mentioned.

My wife has an Instant Pot and she is crazy in love with it...I am jealous...I think if there were any terrible disasters in our house that would be the items she would run outside with...oh forger the husband...I know she is not that bad...one seem to think.  Here are her recipes that she uses a lot.

Chicken Noodle Soup in Instant Pot

Prep time

5 mins

Cook time

7 mins

Total time

12 mins

Ingredients

• (6)   3 pieces chicken breast, cubed (a little over a pound)
• (1)   ½ onion, diced
• (6)   3 ribs of celery, sliced
• (4)   3 large carrots, sliced
• 1 tablespoons butter
• 1  teaspoon dried thyme
• (1)   ½ teaspoon salt or season to taste
• ( 1/2)   ¼ teaspoon pepper or season to taste
• (4)   2 - 2½ cups uncooked Homestyle Noodles extra wide
• (10)   7 cups chicken broth or 7 cups of water mixed with 7 teaspoons of Chicken Base

Instructions

1. Add a dash of pepper to the cubed chicken.
2. Melt butter in pressure cooker.
3. Next, lightly brown cubed chicken in pressure cooker for about 1 minute. 30 seconds on each side. Then turned off the pressure cooker.
4. Add onions, celery, carrots, thyme, salt, pepper, uncooked noodles and broth mixture.
5. Close lid and turn pressure cooker on and cook for (8) 7 minutes.
6. Once finished open the quick release on the pressure cooker.
7. Serve and Enjoy.

Pressure Cooker Cauliflower Soup

INGREDIENTS:

1/4 Cup + 2 Tbsp. butter, divided  (no need to double)
1 onion, diced 
1 carrot, diced
1 stalk celery, diced
1 large head of cauliflower, chopped in pieces
1 tablespoon of parsley, fresh or 1 tsp. dried
1 Quart chicken broth (or use vegetable broth)
3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)
1-1/4 cups of whole milk
1 teaspoons of salt
1 lb Velveeta  

Sour Cream

DIRECTIONS:

Melt 1/4 cup butter in a pressure cooker over medium heat (or use the sauté setting for electric cookers). Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender. Then add the cauliflower pieces, parsley and 1 Quart of chicken broth.

Lock pressure cooker lid and bring to Low Pressure and cook for 3 minutes.

Meanwhile, in a separate pan on the stove melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce.

When pressure cooker time is up, let the pressure release naturally for about 5 minutes and then do a quick release. Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes. Add the cheese.  Serve the soup hot, adding a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread. 

Cauliflower Soup (Stove top)    Melt 1/4 cup butter in a large saucepan. Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery. Then add the cauliflower pieces and parsley. Cover and cook for 15 minutes. Then add 1 Quart of chicken broth and let it simmer over medium heat. You want the cauliflower to be “melt in your mouth” tender. In a separate pan melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. Once the cauliflower has reached that melt in your mouth point, add the white sauce to the soup pan. Serve

Pressure Cooker Olive Garden Zuppa Toscana 

(Copycat Recipe)

Prep time 10 mins

Cook time 10 mins

Total time 20 mins

Serves: 6 servings

Ingredients

1 pound Hot Italian Sausage, casing removed

4 slices Bacon, rough chopped

3 Large Potatoes, Unpeeled and sliced ¼" thick

1 Onion, chopped

4 Garlic Cloves, minced

1½ quarts Chicken Stock/Broth

½ cup water

2 cups Fresh Kale, Chiffonade (sliced into ribbons)

1¼ cup Heavy Cream or Half & Half

Instructions

1. Select the Sauté or Browning function on your Pressure Cooker and allow to heat.

2. Add bacon to the Pressure Cooker cooking pot and cook until crisp. Remove bacon to paper towel lined plate and drain most of the grease.

3. Add onions to the cooking pot and sauté three minutes. Add sausage, breaking up into pieces and sauté until browned, about five minutes. Add garlic to cooking pot and sauté one more minute.

4. Turn off Pressure Cooker and drain grease, if necessary.

5. Add Chicken Broth, water and potatoes.

6. Lock on lid and close Pressure Valve.

7. Cook at High Pressure for 5 minutes.

8. When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release.

9. Add kale to the cooking pot and stir until wilted. Add cream and combine.

10. Place in serving bowls and top with bacon.

***Mild Sausage can be substituted for the Hot Sausage and add Hot Pepper Flakes to get the heat.

Keto Indian Butter Chicken Instant Pot 

Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Prep Time  5 mins

Cook Time  20 mins

Total Time  25 mins

  Ingredients:

• 1 14- ounce can diced tomatoes
• 5-6 cloves garlic
• 1-2 teaspoons minced ginger
• 1 teaspoon turmeric
• 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes (use coconut oil if dairy free)
• 4 ounces heavy cream (use full-fat coconut milk if dairy free)
• 1 teaspoon garam masala
• 1/4-1/2 cup chopped cilantro

Directions:

1. Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Recipe Notes

If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Hamburger Stroganoff  Instant Pot

Not a Soup...but is soooo gooood!

Serves 4

Ingredients:

• 1/2 c. minced onion
• 1 clove garlic, minced
• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp pepper
• 1 (10.5 oz) can cream of mushroom soup
• 1 Tbsp Flour
• 3 c. beef broth
• 3 c. egg noodles, uncooked
• 1 c. sour cream

Directions:

1. Spray Instant Pot interior with cooking spray. Set to sauté.
2. Brown ground beef, onion, and garlic.
3. After beef is browned stir in flour.
4. Add broth, soup, and salt and pepper. Mix.
5. Add noodles.
6. Place lid on Instant Pot.
7. Set to high pressure for 8 minutes.
8. After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
9. Stir in sour cream until combined.