Pea and Ham soup

This is made by first cooking a ham and then using the stock to make a soup. You can use smoked or unsmoked ham as you prefer.
1 small smoked ham cooked as follows and the water reserved for stock
6 peppercorns
1 stick of celery cut into chunks
1 small carrot cut into chunks
1 garlic clove
1 onion quartered
1 tsp of onion powder
1 tsp of stock powder

Place in instant pot with enough water to cover and then cook for 45 mins under pressure.
When the ham is cooked leave to slow release. Remove the ham and drain and reserve the stock. You may not need all of it but any excess will freeze for later.
For the soup.

1 onion, chopped
1 celery stick, chopped
3 to 4 ozs of smoked ham, chopped up
1 medium potato peeled and chopped
1 tbsp dried mixed vegetables
1 tbsp green lentils
2 tbsp yellow split peas
4 tbsp frozen green peas
1 tsp dried parsley
black pepper
1/4 tsp garlic granules
Use enough stock to bring this to just above minimum level in the instant pot. Keep the excess as you may want to add more later. Any not used can be frozen for later use.
a handful of spinach or watercress [optional]

Saute the onion and celery.
Add everything in except the spinach.
cook under pressure for 15 mins

Fast release is fine.

Add the spinach if using and blend with a stick blender.

If you don’t have an instant pot then you can cook this either on the stovetop or in a slow cooker. If you are using a slow cooker the ham will need around 3 hours – more if it’s a large one.
The soup stage will take about an hour to an hour and a half.

If you have green split peas then you can use those instead of yellow. I didn’t have any in store so went with the yellow.

Check the seasoning. I didn’t use any extra salt as this is quite salty enough from the ham.

Ranch Chicken

I have written this recipe per portion – so increase amounts as applicable. This is quite versatile, you can leave the chicken in pieces and serve with pasta or you can shred it and use as a filling for sandwiches or as a dip

 

 

1 chicken breast or 2 chicken thighs without skin
2 oz cream cheese
2 tbsp creme fraich or yoghurt
2 tsp packet ranch seasoning [see recipe further back for details]
1 slice bacon, cooked, drained, and crumbled
1 small onion, chopped
3 or 4 mushrooms, sliced
handful of shredded cheddar cheese
salt and pepper

Cut the chicken into large pieces and place in the bottom of the slow cooker. Sprinkle the ranch seasoning over the chicken and mix to coat.
Cook the bacon and saute the onion and mushrooms and mix with the chicken.
Mix the yoghurt and cream cheese and place on top of the chicken.
Cover the slow cooker, and cook on low power for 4 hours.
It will look awful at this point but don’t worry it will come together. Give it a mix and check that it isn’t drying out, if it is then add a splash of water.
Once the chicken is cooked mix in the Cheddar cheese and re-cover – this needs to cook just long enough for the cheese to melt.
Serve with pasta.

For a variation omit the mushrooms and when it’s cooked shred the chicken and use as below.

Ladle the mixture into a bowl to use as a dip with tortilla chips, onto crusty rolls for sandwiches, or inside a baked potato for a great potato filling. Serve hot immediately.
Pro-tip: This dish could also be poured over tortilla chips, and served with diced tomatoes, jalapeños, and black beans for the ultimate chicken nachos!

 

If you are cooking this in an Instant Pot then proceed as above but without adding the cream cheese in – cook under pressure for 12 mins then allow to natural release for 5 then vent. Then you can stir in the cream cheese and cheese and put onto saute until it all melts in.

Lentil and veg soup

Having recently got an Instant Pot I’ve been experimenting with various things. Lentil and veg soups are something I’ve made before but never been entirely satisfied by the outcome. This recipe has turned that around and this is going to be on my list of go-to soups from now on.

 

 

1 pint of ham stock [or any other stock, if you don’t have it then double the water and the stock powder]
1 pint of water
1 stick celery
1 onion
1 large carrot
half a small leek
1 large tomato
3/4 of a cup of assorted lentils [see note below]
a couple of small potatoes
1tbsp dried veggies
1 tsp stock powder
1 tsp parlsey
1 tsp onion powder
1/2 tsp garlic granules
1 small dried chilli [optional]
black pepper
salt to taste.

This is an instant pot recipe but it could also be done in the slow cooker or stove top – adjust your times accordingly and you will need more liquid because of evaporation.

Chop the veggies into large chunks. Put everything into the intstapot and put the lid on and seal the vent. Set the timer for 12 mins.

You can quick release this and it will be fine.

 

If you want a thicker soup then you can blitz with a barmix or take out a portion and blitz.

Note on lentils.

For this I used half red lentils and made up the other half from yellow split peas and brown lentils but you can use whatever you have to hand or prefer.

 

Ranch Dressing.

This is a dry mix that can be stored and used as required. It can also be used as a dry marinade for chicken.

1/2 cup buttermilk powder
2 Tbs parsley
2 Tsp dill
2 Tsp chives
1 Tbs onion powder
2 Tsp onion flakes [dried minced onion]
1 1/2 Tsp garlic powder
3/4 Tsp salt
1/2 Tsp black pepper

Combine all ingredients and mix well. Place in an airtight container and store up to 6 months.

To Make Dressing
1 to 2 tsp of dressing mix
2 tbsp of mayo
2 tbsp of yoghurt or sour cream or creme fraiche
1 tsp of lemon juice.
adjust consistency by adding a splash of milk. This gives you about a cup full and will keep for a week if refrigerated.

 

To Make Dip in a larger quantity
Combine 2 tablespoons ranch seasoning mix
1/2 cup mayonnaise
1/2 cup sour cream, yoghurt or or creme fraiche.
1 tbsp lemon juice
Add milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

To Replace 1 Envelope Ranch Dressing Mix
Use 2 tablespoons ranch seasoning mix in place of 1 packet of ranch mix.

 

 

Home-made Baked Beans.

This was done in an Instant pot but you can adjust timings and so on to cook by conventional methods or in a slow cooker. If you are doing this then you will need to soak the beans beforehand. If you’re using an instant pot or a pressure cooker then you don’t need to. If you are using an instant pot then you will need to put a tablespoon of oil in with the beans to stop them from foaming.
To cook the beans
2 cups of dried haricot beans
1 tsp salt
1 tsp veg stock powder
1 tbsp oil
enough water to cover them well – they will absorb quite a bit while cooking.

For the sauce

1 can of chopped tomatoes
1 large onion, chopped,
2 tbsp of tomato puree
2-3 cloves of garlic or the equivalent of garlic granules
1 tsp salt
1 tsp dried parsley
1 tbsp paprika
2 tsp onion powder
1 tbsp onion
1 tbsp honey
black pepper to taste
1 chorizo sausage, chopped [optional]
1 pack of bacon lardons [optional]

First you need to cook the beans, if you are using an instant pot then there is no need to soak them put them into the pot with the salt, oil, stock powder and plenty of water. They will need to be cooked under pressure for 30 mins and the pressure allowed to release naturally – this helps prevent them from breaking up. Otherwise soak them overnight then boil on the stove top until cooked.

Once they are cooked and the pressure released then remove them and drain.

Saute the onions, bacon and diced chorizo [ If you don’t want to use chorizo but do want a hint of smokiness then add 1/2 – 1 tsp of smoked paprika. The bacon is also optional if you want a vegetarian/vegan version]
Add the garlic once the onions are sauteed and then add half a cup or so of water to deglaze the pan.

Add the spices, herbs, tomatoes and tomato puree along with the honey and give a thorough stir to combine. Add the beans and stir again.

Put the lid on and secure and close the vent – cook under pressure for 25 mins and allow to vent naturally.

If you are using a slow cooker then you will need to add more water and cook for about 3 hours.

If you prefer you can use cubed pieces of belly pork instead of bacon – 3 slices of pork is quite sufficient for this recipe.