Category Archives: onion

Pressure Cooker Tomato Soup

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I’ve been using a stove top pressure cooker, for a month now.  I never realized how simple it is to make a delightful dish. I’ve been cooking mostly chicken, getting the most amazing, flavorful broths.  Sometimes I do soups. This one you can vary, in many ways.

Pressure cooking infuses the flavors.  Whatever you put in, you’ll surely notice.

Ingredients:

9    Roma/Plum tomatoes

2     Basil Leaves Fresh

3      Garlic Cloves

3      Cups Chicken Broth. I used broth, from a previously cooked chicken.

1/2    Large onion quartered

1        Tablespoon dried chicken broth (instead of salt and other seasonings)

Directions:

Drop tomatoes into boiled water, for a minute.  IMG_1926

Then into cold water.  IMG_1927

Now you’re able to peel the skin, and core the center.  It’s a sloppy job. It won’t take long because the pulp slides right off.  This is what you want. The rich red pulp.IMG_1930

Now! Go into your private greenhouse and collect some fresh basil leaves. IMG_1917 I have to show this, the scent it amazing.

Into the pressure cooker goes:     Tomato Pulp, Two Basil Leaves, 3 peeled Garlic Cloves, A tablespoon of seasoning. 1/2 a Large Onion, quartered. (You don’t have to chop any of these. The Pressure Cooker will take care, of it). And 3 cups Chicken Broth.  This soup is much better if you use your own. IMG_2218

Cover and put the cooker on the stove.  Bring to high pressure for 10 min.  Use slow release.IMG_1934

You can see how the ingredients have cooked down, and blended the flavors.IMG_1937

If you have an immersion blender, remove the basil, then blend for a couple, of min. I don’t so I use the regular blender.  IMG_2219

 

 

 

Return it to the stove and warm it up.  Here is where you may add cream or milk.  You might think it’s not thick enough.  Like a canned soup. But the flavors are rich, and the broth is delicate.  I have also found that if you let it sit, for a couple of hours. It’s more enjoyable.

Look who is still showing off, in the Green House……..IMG_2210

Have a lovely day and HAPPY COOKING!

 

 

Creamed Chicken and Gnocchi Soup.

 
 
I’ve been experimenting, with smaller meals. I like to have something
homemade. Then be able later to heat it, for another meal.
This is based on the Olive Garden Chicken Gnocchi Soup. There are
recipes for this all over the Internet.
 
I use a cup of frozen or packaged potato gnocchis.  Boil in salted
water till they rise to the top of the pot. Remove and set aside.
 
 
 
In a large skillet,  saute half cup chopped onion
a half cup celery.  Once they are soft
I add two diced garlic cloves. 
While doing this I cook up a half cup
of shredded carrot in the microwave.
I mix it in some chicken broth it works well
for me.
 
 
 

Then  I take a cooked chicken breast (leftover from another meal)

 

Chop it to bite sized pieces

 

The carrots, onion, garlic and celery are done now, and I add about a tablespoon of flour to the

mix making a nice thick sauce.

Then add the chicken pieces, stir together,

Once this is mixed, add a 2 cups of  boxed chicken broth.  I have used my own broth but it made the

soup way too thick.  When this is done add a cup of Half and Half. Heat through. 

Add the cooked Gnocchi you cooked earlier.

 

Take some washed baby spinach leaves, chop into small piece and add to the soup.

Sprinkle some Thyme and Let it simmer on low for a litte while, so everything is warmed up.  Now it’s ready to serve.

You can top it with a little grated cheese. Although I like it plain.

Pasta Salad for left overs.

Cook two cups, macaroni.  When drained shake in some Garlic Powder. Not much just enough to flavor lightly.

Add,  bite sized pieces of cooked chicken or turkey. Cooked broken bacon, chopped purple onion, and a chopped tomato.

Take some Thousand Island Dressing and add a tablespoon to a quarter cup mayonaise.

Toss all together and add a little bit of cheese.   I made it with the cheese in the salad but it all clumps together.