This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.
1 small onion, chopped
1 carrot, chopped fine
1 celery stalk, chopped fine
1 small yellow potato, but into small chunks
1 head of cauliflower, separated into individual florets
4 cups of broth (I used chicken but you could use whatever broth you like)
1/2 cup nonfat milk
Salt and pepper to taste, as well as whatever seasoning you like
Shredded cheddar cheese (optional)
Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.
Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.
Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.
Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).
Serve with some chopped parsley and a drizzle of oil.
Easy and delicious!
6 carrots, cut into chunks
2 onions, chopped
3 lb. corned beef brisket with seasoning packet – RINSED
12 oz. beer
2 T. yellow mustard (or 1 T. Dijon)
1/4 c. brown sugar
1 c water
1 cabbage, cut into wedges
Combine carrots and onions in a crock pot. Place the corned beef in and sprinkle the seasoning packet over it. Pour beer over the brisket and spread mustard on top. In a small bowl, mix together the brown sugar and water. Pour it over the brisket. Cover and cook on low for about 9 hours (or until fork tender).
Remove the brisket and keep warm. Add the cabbage to the crock pot and cook for about 30 minutes.
Return the brisket to the crock pot and warm it up altogether.
Slice the brisket thinly and serve with the vegetables and mustard on the side.
This is a “comfort” kind of meal – good on a cold winter’s day!
2 lbs. potatoes – peeled and cubed
1 lb. ground beef
1 carrot, peeled and chopped
1 onion, chopped
Mushrooms, chopped (optional)
1 c. broth
2 T. flour
2 t. Worcestershire sauce
1/2 c. frozen peas
1/4 c. milk
Salt, pepper & garlic powder to taste
Boil the potatoes until soft. Keep them warm until the meat is done.
Preheat the broiler.
Brown the meat in some olive oil, breaking up the chunks. Add the chopped onions & carrots. Add the mushrooms. Cook until the vegetables are tender and the onion has released its flavor. Season with salt, pepper & garlic powder.
While the meat is cooking, in a separate saucepan, melt 2 T. butter. Whisk into the softened butter the flour, stirring until smooth. Add the broth and Worcestershire sauce and continue mixing until the broth is thickened.
Add this broth mixture to the meat mixture and stir. Add in the peas and cook until the peas are done.
Spoon the meat mixture into a casserole dish.
At this point, begin to make the mashed potatoes using some milk, butter and salt. Mash the potatoes until smooth.
Spoon the potatoes evenly over the meat. Sprinkle some paprika on top. Broil until beginning to get golden.
Carrots are comfort food for me – I’m not really sure why since I didn’t eat that much of them when I was little, but for some reason, the taste brings me back to my childhood. This is a little twist on regular boiled carrots – and, I think, just adds to their already sweet goodness.
Carrots – peeled and cut into 1/2″ pieces
Boil the carrots in some salted water until soft.
Melt the butter in a pan. Add the sage leaves and cook until the butter begins to brown.
Drain the carrots and add them to the pan with the butter. Mix them well.
This is perfect for a cold winter’s day – the flavors are sweet and subtle. Serve it with some crunchy French bread!
1 large onion, thinly sliced
2 lb. plum tomatoes, halved lengthwise
1 lb. carrots, peeled and cut into 1/2 inch rounds
2 whole garlic heads
Fresh basil, thinly sliced
Preheat the oven to 400. Cut off the head of the garlic heads and drizzle with olive oil. Place them in an oven proof dish and cover tightly. Place them in the oven for about 50 minutes.
Place the rest of the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for about 50 minutes, turning them a few times, until they are soft and brown.
Squeeze out the garlic and place it in a saucepan. Add the rest of the vegetables. Add 2 cups of water. Using an immersion blender, blend everything together. Cook until hot. Add the milk as needed until you reach the desired consistency. Season with more salt and pepper to taste. Simmer for about 10 minutes. Add in the basil and mix altogether.
This is a spicy side dish, perfect for some chicken or beef! And it’s easy!
1 head cauliflower, chopped into florets
2 carrots, chopped into 1/4 ” rounds
1 1/2 t. curry powder
1 t. garlic powder
1/2 t. turmeric
2 t. olive oil
Place all ingredients in a large zip loc bag and shake to coat the vegetables with all the spices and oil.
Spread them on a large backing sheet and bake at 450 degrees for about 30 minutes or until they are brown – make sure not to burn them!