Thursday, January 18, 2018

Sous Vide Egg Bites

I made my 3rd meal in the Instant Pot today. Everyone raves about Sous Vide Egg Bites on the Instant Pot facebook page so I had to try them. They were a HUGE hit with my family. I'll be making these every Sunday from now on to keep in the fridge for breakfast throughout the week. You will need some 4 oz. jars. I got a dozen from Walmart for around $8.



Sous Vide Egg Bites:

4 large eggs
3 pieces of cooked bacon, crumbled
1/2 cup cottage cheese
1/2 cup sharp cheddar cheese
1/4 cup half & half
1/2 tsp salt
1/8 tsp black pepper
4 4 oz jars


Spray jars with cooking spray and divide crumbled bacon among them. 

Add all other ingredients to a blender and and blend for 5-10 seconds.

Pour egg mixture into each jar, dividing evenly. 

Cover the jars loosely with foil.

Add 1 cup to 1 1/2 cup of water to bottom of Instant Pot.

Set jars in Instant Pot.

Turn on the Steam Setting and set for 8 minutes. 

After the 8 minutes, then allow Instant Pot to Natural Release for 10 minutes.

Remove jars from Instant pot and allow to cool for 3-4 minutes.

Tip jar upside down on a plate for a few seconds to remove egg bite. 

Enjoy!


Experiment with different types of cheeses, sausage, ham, even veggies. 



Tuesday, January 16, 2018

Instant Pot Tomato Soup

I recieved an Instant Pot for Christmas. I made boiled eggs and then let it sit on the counter for about a week until I was brave enough to try making something. We have had some cold weather and snow this week so I decided to try a Tomato Soup recipe. It turned out great!


Start out by chopping up some carrots and yellow onions and cook using the Saute option.


Next add tomatoes and other ingredients and pressure cook for 5 minutes. 


After the pressure has released, use a blender to puree the soup and then add the half & half. 


Add some crusty cheese bread and enjoy on a cold day!

Recipe:

Instant Pot Tomato Soup

Ingredients:

1/4 cup olive oil
1 tsp of dried Basil
8 oz. chopped baby carrots
8 oz chopped yellow onion
1 cup of chicken broth
6 14.5 oz cans of diced tomatoes
1 tsp of salt
1 tsp of pepper
1 tbs parmesan cheese
1 tbs sugar
1 cup half & half

Using the saute feature, cook carrots, basil, and onions in the olive oil until the onions start to get soft and translucent. 
Add all remaining ingredients except half & half and use the Manual setting for 5 minutes and allow to Natural Release.
Use an immersion blender to puree soup and then add in half & half. 
Serve with your favorite Tomato Soup sides and toppings!

Note: We are not huge Basil fans. You can definitely add more if you are!