Spicy! Butternut Coconut Curry Soup

Ghost Pepper Curry Powder is the kicker to my butternut squash soup that is vegan. Also, I add kale, spinach, mushrooms and carrots to add texture and flavor (and trick husband unit into eating all of them).

How I get my husband to eat vegetables he needs but doesn’t dig…make a soup!

Can we not do an entire PHOTO SHOOT of the items we want to share recipes for? OK great.

Get my SPICY BUTTERNUT COCONUT SOUP HERE.

Equipment I use

InstantPot
Blender


Ingredients

Spice Time: CRITICAL

⅛ t ghost pepper curry powder
1/2t black pepper
1/2t ginger
1t salt
1 veggie bullion cube
1 pinch of cayenne pepper

5C water
1C Thai coconut cream milk
Drizzle EVOO

1 yellow onion chopped
3 garlic bulbs chopped

2 large butternut squash cubed
2 russet potatoes cubed (skin on)
2 carrots chopped (skin on)
2C spinach
3C lacinato kale chopped
3 white mushrooms chopped

Let’s do it!

Prepare ALL of your ingredients before you begin cooking. Chop, measure, prep is key. Blend your spices in a bowl and use a fork to make sure they’re nicely mixed.

In your Instant Pot:

Saute onion, garlic in the drizzle of EVOO just to soften. Not really necessary though!

Turn off Sauté mode.

Blend your chopped veggies in a large bowl (it’s easier than trying to do it in the IP).

Add veggies to IP.

Add 5C of water.

Chop bullion into tiny blocks and sprinkle into IP.

Place spices in coconut cream milk. Stir them in. (Take a teeny-tiny taste…it’s so yummy!). Add them to IP.

Push veggies into liquid as best as you can.

Place IP lid on, adjust steam release to CLOSED.

Manual time of 40 minutes (try 30…it’ll likely work. I live at 7,000’ so things take a little longer and require more fluid).

When IP done you will scoop all of the cooked ingredients into your blender small batches at a time then transfer into a big bowl. Once all of the ingredients have been liquified pour them back into the IP and turn off completely.

7 Oct 2019

I’ll post a photo of it all served up if I can. I’ve made this soup 10 times at least and it NEVER gets old. This recipe is a bit different because I was forced to get GHOST PEPPER CURRY…no, wait…I read it wrong and meant to get just plain old CURRY POWDER. That ghost pepper portion is what gives this a little MORE HEAT which my husband LOVES.

Serving with sourdough bread and vegan butter.

Making croutons to float on top (yum)!

It’s gonna snow here in Colorado today or tomorrow so I’m READY with this warm meal to enjoy.

Do you make soups? If so, what is your best recipe?

CHILI IN AN INSTANT POT Hearty Vegetarian


CHILI IN AN INSTANT POT Hearty Vegetarian
SPICE COMBO INCLUDED

This combo tastes amazing as chili.

PDF of Recipe

I am posting if for ONE AWESOME CUSTOMER that came through my line last night. I can’t remember your name but I hope you find this post and can create an amazing chili in your Instant Pot!

4T chili powder
2T cumin powder
1t onion powder
1t red pepper flakes
1t paprika
1t oregano
2t salt
3t black pepper

Blend it all with a fork in a bowl. Store it in a regular jar with a good lid.

This will make a LOT of chili spice!

INSTANT POT CHILI

1 drizzle (to cover ¼ the base of the IP) EVOO
1 onion, chopped
3 garlic cloves, chopped
2 c shredded and chopped kale
2 carrots, shredded in the food processor (makes 1 cup of shredded carrots)
1 russet potato, cubed to dice size

1 can (14 oz) stewed tomato
2T of above spice combo
2 cans (14oz) drained kidney beans
1 can (14oz) drained pinto beans
1 jar (24oz) of Rao’s Marinara sauce

PREPARE EVERYTHING IN ADVANCE!

Drain beans
IP on SAUTE, add EVOO
Add onions, sauté a minute or two
Add garlic, stir and sauté another minute
Add carrot and blend/stir with a spoon
Add kale, blend with a spoon

All of that should be tossed and combined
Add chopped potato
Add entire can stewed tomato (juice and all)
Stir in the 2T of chili spice blend

Add beans
Stir

Add Rao’s marinara sauce
Fill the glass jar you just emptied with water, put the lid on it and shake it to get all remaining sauce then add to IP

Place lid on IP
Put pressure valve to CLOSED position
Manual settings: HIGH
Time: 25 minutes

Allow pressure to release on its own. If you are in a hurry, you can release it (pull the valve toward you and stand clear). Make sure your IP valve release area has space. I often place a dish towel over it to try to reduce the spray. Open when the valve indicator has dropped (to the right of the valve itself).

I made home-made corn bread from scratch with my chili and it was deeeelish!

Stayton Acres Bean and Lentil Chili

Stayton Acres Spicy Bean and Lentil Chili12 minutes InstantPot
Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8 
I’m inspired to make a chili that will need a Stayton Acre avocado on top to offset the heat. Today is Day 22 for me living in my travel trailer. I’m excited that I’m doing this with little stress really. We are eating healthy meals and having a salad everyday. 
This recipe was created with plenty of hearty protein and vegetables in mind.  
Serve with sourdough, crunched up tortillas on top or corn bread.  
Don’t forget to chop sliced avocado on top.
1 yellow onion, chopped

Ingredients

5 garlic cloves, chopped

1T EVOO
1 16oz can black beans

1 16oz can garbanzo beans 

1 16oz can red kidney beans
1 cup orange lentils

1 yellow bell pepper chopped

1 red bell pepper chopped

1 corn on the cob fresh kernels removed

3 celery stalks, chopped

1 14.5oz can of fire roasted diced tomatoes

Spices (IT’S ALL IN THE SPICES!!)

1T cumin powder

1 ½ t chili powder (hot)

2T smoked paprika

1/2t coriander

1t black pepper

3/4t salt

1/2t cayenne pepper powder
Avocado (depending on how many people love avocado…I like ¼ large avocado per person chopped on top).

 

Bread Pudding in 15 Minutes

For PDF of Bread Pudding Recipe – Click Here: bread-pudding-pages

bread-pudding-jan-2017

Whoa.  Whoa, whoa, whoa.  I never really ever liked bread pudding and now I LOVE it!  Today I was a busy bee in the kitchen.

Bread pudding with fresh cranberries.  JUST FEED ME!

Ingredients

A bowl that can be put into the pressure cooker (size and durability)

3 slices of bread (about 4 cups) broken into bite sizes

2T chia seeds

3T water

½ t cinnamon

½ c coconut/almond creamer (or almondmilk)

2T brown sugar

1 c fresh raw cranberries (rinsed)

Directions

SET YOUR INGREDIENTS UP ON COUNTER BEFORE STARTING!

Place bread in bowl, set aside.

Blend the remaining ingredients.  Add cranberries last stirring in but not smashing them at all.

Pour over bread and fold together wetting the bread.

Place steaming rack into Instant Pot.

Pour 1 cup of water into bottom of Instant Pot.

Place bowl with bread and mixture into pot.

Close lid and secure steam trap to CLOSED.

Set on HIGH for 15 minutes.

I let the steam leave on its own, you can release the steam once the pot beeps completion.

Serve up immediately!  

IDEA

Any type of fresh fruit would work for this I’m betting.  I’ll also be trying this with different types of bread. 

REMINDER:

instant-pot-screen-shot

Save $50 on your very own Instant Pot!  Buy from the company and enter coupon code 805BC.

   Go to InstantPot’s store – click here