Lean Seafood Chowder

Surprisingly, this chowder recipe has no dairy or flour and is all about vegetables and seafood!

Great for a clean eating diet, and I really was blown away by the taste.  I got motivated to make a healthy chowder from http://thehealthyfoodie.com/creamy-seafood-chowder/ recipe where creamy soups can be made from whipped cauliflower.

• 1/2 Red Pepper
• 2 Stalks of Celery
• 1 White Onion
• 1 Package Mushrooms
• 1 Large Cauliflower 
• 1 Cup Fresh Spinach
• 3 Cloves Garlic
• 2 Tablespoons Creole Seasoning
• Cracked Pepper
• 8 Ounces Fresh or Frozen (Defrosted) Cod
• 8 Ounces Fresh or Frozen (Defrosted) Scallops
• 1 Can Baby Yellow Clams
• 4 Cups Water
• 4 Cups Chicken Broth
• 1 Tablespoon Thyme
• 3-4 Star Anise
• 1/2 Juice from Lemon

Bring the water and chicken broth to a boil, then add roughly chopped cauliflower.  Boil for 10 minutes or until very soft.  While the cauliflower boils, chop all the vegetables and saute them over medium heat until onions are translucent.  

Once cauliflower is soft, scoop out with a slotted spoon and puree with a food processor or blender.  Whisk back into the water and add the rest of the ingredients, including the cooked vegetables.  Bring to a boil for 7 minutes, then let simmer for another 15.  Top with hot sauce and enjoy!

Posole -Spicy Slow Cooker Pork

This slow cooked recipe is certainly tender and has plenty of delicious add-ons to spice things up!

• 4 Roma Tomatoes Diced
• 1 Shoulder of Pork
• 6 Cups Chicken Broth
• 4 Garlic Cloves
• 1 Onion Coarsley Chopped
• 1 Can Hominy
• 2 Chipolte Peppers Chopped Finely
• 1/2 Cup Chopped Cilantro
• 1 Tablespoon Cumin
• 1 Teaspoon Coriander

Garnishes: Sliced Radishes, Sour Cream, Chives, Chopped Cabbage, Avocado, Shredded Cheese

Optional: Serve with Flour Tortillas

Add everything except for your garnishes to the slow cooker and set on high for 4-5 hours.  The meat should easily fall apart, shred with a fork to evenly distribute in the sauce.  Divide into bowls and top with your favorite garnishes!

Slow Cooker Korean BBQ Pork with Pickled Red Cabbage Slaw

I've slow cooked plenty of pork, but this is by far one of the tastiest dishes!  Tangy Korean BBQ sauce and ultra tender meat paired with a pickled slaw will have you cooking this again and again.

Slow-Cooker Pork:

• 4-5 Lb Pork Shoulder 
• 3/4 Cup Soy Sauce
• 5 Tablespoons of Sriracha Sauce
• 4 Tablespoons Clover Honey
• 4 Tablespoons Ketchup
• 1 Tablespoons Hot Sesame Oil
• 4 Tablespoons Hoisin Sauce
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Freshly Chopped Ginger
• 5 Crushed Garlic Cloves
• 1/2 Cup Rice Vinegar

Combine all ingredients in your slow cooker, and set to high for 4 hours.  Once meat is cooked, thinly slice or pull the meat of the bone with a fork.  Reserve the sauce from the slow cooker, place in a pan and cook on high until the sauce is thick.  Return your meat to the sauce and toss.  Serve over rice, cabbage, or on a sandwich.  

Pickled Red Cabbage Slaw

• 1 Small Red Cabbage
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Brown sugar
• 1/2 Cup Rice Vinegar
• 1 Teaspoon Soy Sauce

This is best made the day before you make your BBQ pork.  Usually about 24 hours of marinating and your slaw will be perfect.  However, it still tastes great after only an hour.  Thinly slice the red cabbage and combine all the ingredients in a plastic bag.  Shake the bag and place flat in the refrigerator until ready to use. Garnish your slaw with toasted sesame seeds, cilantro, or chopped green onion.

   

Vegetable Masala Soup in Instant Pot

A flavorful combination of vegetables with some Indian flair!

• 2 potatoes chopped roughly
• 1 cup carrots
• 1 chopped onion 
• 1 can chickpeas 
• 1 can diced tomatoes 
• 1/4 head chopped cabbage
• 3 cloves garlic
• 3 tbls masala
• 2 tsp marjoram
• 2 tsp ginger powder
• 2 tsp lemon juice
• 1 cup water

Add all ingredients to instant pot and set timer to cook for 10 minutes.  Once finished cooking, spoon out vegetables with a slotted spoon and place in blender or food processor.  Pulse until desired consistency it met, then return to pot and stir.  Garnish with hot sauce, spinach leaves, and plain yogurt.  Perfect when accompanied by basmati rice or naan bread. 

Spicy Pork and Bok Choy Soup

This soup is the perfect combination of savory and spice.  Healthy, delicious, and very filling!

• 6 oz pork tenderloin
• 6 cups chicken broth
• 4 tbls soy sauce
• 4 tbls srirachi
• 1 tbls minced ginger
• 1 tbls minced garlic
• 1 chopped onion
• 1 bunch of bok choy
• 6 oz chinese noodles

I use the instant pot for this one, just 20 minutes on the meat setting and it's ready!  Feel free to use the stove top, just make sure to temperature test your pork so it is not undercooked.  

 Shave the pork tenderloin very thinly, then combine all the ingredients except bok choy and noodles. Pressure cook with the instant pot for 20 minutes on the meat setting, or bring to a boil on the stovetop and simmer until meat is tender.

Once meat is cooked, slice the bok choy and add with noodles to the pot.  Let stand on low heat for about 15 minutes until noodles are done.  Top with hot sesame oil if desired for an extra punch!

Potato and Leek Soup in Instant Pot

It only takes about 20 minutes to make this warming winter soup.  For a healthy meal, it has a wonderful creamy flavor.  A weekday favorite in my house!

• 3 potatoes roughly chopped
• 3 leeks
• 2 celery stalks
• 2-3 cloves of garlic
• 5 cups of chicken or beef broth
• 1 bay leaf
• 2 tbls oregano
• 2 tbls parsley
• 2 tbls thyme
• 2 tbls marjoram
• salt and cracked pepper to taste

Roughly chop the potatoes, leeks, and celery stalks, then add to instant pot.  Cut the dark part of the leeks off, or leave an inch or two for more flavor.  Add the stock and seasonings, then switch on the soup setting for the instant pot and set the time to 15 minutes.  Once the soup is finished and the pressure is released, scoop out the potatoes, leeks, celery, and garlic with a slotted spoon into blender or food processor.  Puree and return to pot.  Simmer to desired consistency or enjoy right away!

If you do not have an instant pot, follow the same steps using the stove top.  Bring your soup to a boil, then simmer for 20-25 minutes or until potatoes are soft.  Then puree and return to pot.