This past weekend, we moved into our new home. It was a long but exciting weekend. Admittedly, we ate out or ordered in a few times, much more than we normally would. Then, Sunday afternoon, we realized our stovetop was not working.
So, today’s recipe came from a necessity to be creative with our cooking plans. While we wait for the stove to be fixed under our home warranty, we’ll be using our Instant Pot a lot this week—Tomato Soup, Split Asparagus Soup, maybe an adapted version of our Hearty Stovetop Chili, and we might even make this recipe again. We hope you like it, too!
This past week the east coast, and our area in Washington DC, experienced a significant snow storm unlike anything we had seen in recent years. We were hit with over 2 feet of snow, and it caused the federal government to close for 2.5 days. When we realized we were stuck in the house with nowhere to go, we decided to experiment with a few recipes—this bloody mary mix is one of them.
We used the amazing buffalo sauce from Tessemae’s, a local Maryland company, to put this mix together. It has amazing flavor with or without the vodka. Make it for your next Sunday brunch, and savor the goodness.
A fairly uncommon, but amazing, meal I had growing up was Chicken Tetrazzini. I loved the flavor of the chicken, mushroom, and peas—yes, peas—in this creamy sauce with noodles. The smell filled the house like nothing else. “But, Brent,” you insist, “aren’t peas a legume, and a sacrilege to all things paleo?” Technically yes; but, in practice, it depends on your philosophy. We believe that perfect can be the enemy of good, and the occasional grey area food (for many people) will not cause much upset, but your mileage may vary. That said, you can always leave the peas out and/or substitute diced carrots. If you’re curious as to why we are comfortable with fresh/frozen peas in our diet on occasion, you can read this thorough explanation from Mark Sisson.
We hope you’ll give this recipe a try—and maybe even give peas a chance. Chicken Tetrazzini is delicious, and we think you’ll enjoy our paleo spin on this classic.
Split Asparagus Soup is a hat-tip to the split pea soup we enjoyed growing up. Our paleo remake substitutes asparagus for peas, and makes use of a pressure cooker to get you amazing soup in no time. This past year we picked up an Instant Pot when it was on sale. We had heard great things from friends and bloggers alike, and decided it was time for us to make the investment as well. The Instant Pot is a “7-in-1 Multi-Functional Cooker—Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer.” If you’re missing just one of these items in your kitchen, or would like to replace 4 or 5 for one master machine, this is your ticket to efficiency.
We first experimented with this recipe on the stove top, and it was a 3-hour project with fantastic results. Remaking it with our Instant Pot reduced the time by 2 hours! We’ll be using this gadget rather often on busy days. Be sure to give this recipe a try and let us know how you like it.
Today is a very special day. Late last night, we redesigned our website to That Paleo Couple and, this morning, the Best Paleo Recipes of 2015 eBook—to which we contributed—published!
Brent and I have been exploring the world of paleo cooking and food blogging since February 2011. We were living in Virginia and determined to find a healthier lifestyle while enjoying one of our favorite activities: cooking.
Now, we’re newlyweds and first-time homeowners. The redesign, That Paleo Couple, is a cheeky nod to the fact that many of our non-paleo family and friends still have trouble fathoming that we live a gluten- and dairy-free lifestyle. Over the past five years, our lives have been enriched by new friends, new adventures in fitness, and much more.