Posts Tagged ‘paleo’

Tomato and Bacon Soup (pressure cooker)

Thursday, January 14th, 2016

Whole30 and Paleo friendly

Paleo Whole 30 tomato bacon soup instant pot

My first pressure cooker/instant pot recipe! I am by now means an expert but there are lots of blog posts out there with tips. I wouldn’t normally post a recipe using such new (to me) equipment, but this recipe for a Whole 30 and paleo-friendly tomato bacon soup SO GOOD that I had to share.

The smokey flavor is really strong in this soup, it makes a non-dairy tomato soup taste so full and rich. It’s great. A little cup of leftover soup would go great with eggs in the morning, too.

Ingredients

  • 1 slice thick cut bacon (or some prosciutto or pancetta), chopped
  • 20 ounce can of whole tomatoes (no sugar added)
  • 1/2 onion, chopped
  • 1 medium carrot, chopped in to 4 pieces or so
  • 2 cloves of garlic, peeled (whole or chopped)
  • 4 cups water or chicken stock
  • 3 fresh basil leaves (or 1/2 teaspoon dried)
  • smoked salt, to taste (about a teaspoon during cooking, more to finish) or sea salt

Equipment

  • pressure cooker (I used an instant pot, adjust cooking times for stovetop)
  • immersion blender or blender

Directions:

  1. Add the chopped bacon to a small pan and turn the heat to low/medium low (you can use the saute function on an instant pot, but I wanted to keep the heat real low and not brown the onions). You want to begin to melt the fat of the bacon without it getting crispy.
  2. When there is a nice coating of bacon fat on the bottom of the pan, add the onions. Cook until onions are translucent, trying not to brown them too much. About 10 min. Stir occasionally.
  3. Add the onion bacon mixture and the remaining ingredients to the pressure cooker.
  4. Cook using the soup function and either vent naturally or manually. (Please follow all pre-cooking safety checks per your user manual as well as proper venting procedure.)
  5. When soup is finished, blend with an immersion blender (or a regular blender, just don’t fill it too full!) to a mostly smooth texture.
  6. Garnish and serve!

Garnish ideas: chopped fresh basil, sliced green onions, coconut cream swirl, roasted pumpkin seeds (Or if you eat dairy try a little grated cheese or sour cream)

Note: I bet this could be made just as deliciously on the stove top or with a slow cooker, just cook it long and low and really allow the smokey bacon flavor to permeate the soup.

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Turkey Breakfast Sausage (Paleo and Whole30 compliant)

Friday, May 15th, 2015

I am doing some diet experimentation.  And trying to cut out sugar and up my protien. My biggest hurdle is breakfast. Today for a treat I made myself some breakfast sausage. I have found that whole3o and paleo recipes are great resources even if you don’t follow the plan. My original inspiration is from Primal Palate but I couldn’t find ground pork and I failed to follow the recipe, so I am presenting mine here.

Turkey Breakfast Sausage #whole30 #paleo

It’s pretty good (for turkey sausage). The smoked paprika helps is feel a little more savory and gives it a little extra heft, makes it a little porkier.

 

Turkey Breakfast Sausage
Makes 10 patties so serves 3-5 ish

1 pound ground turkey (not turkey breast only or extra lean)
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon italian seasoning (or any combination of dried oregano, basil and parsley)
1/2 teaspoon smoked salt (or salt if you don’t have smoked)
2 tablespoons coconut oil (or other oil for pan frying)

  1. Combine ground turkey with herbs and spices, I use the spoon then hand method like with meatloaf)
  2. Separate in to 10 equal amounts (8 for larger patties) and form in to patties.
  3. I’m not the best at patty making, I expect it comes with practice. I did make a ball, flatten a little then squish between clean hands. Your mileage may vary.
  4. Heat cooking oil in large saute pan over med-high to medium heat.
  5. Cook the patties in two batches about 6 -7 minutes depending on thickness, flipping once. I covered the pan for the second half of cooking.
  6. Check for doneness, turkey should be cooked through to at least 165 degrees F.
  7. Remove from pan and enjoy. Refrigerate or freeze leftovers.

Whole30 Turkey Sausage

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