I had mentioned in my last post that not much had gotten done in my kitchen this month. Well not much in the way of recipe development anyway! I still cooked everyday, and started a few recipes for development, but they did not reach a, ready to share point. Why? Because of this recipe (honestly calling it an actual recipe is taking a bit of liberty...) for Because I Have A Cold, 20 Minute Stroup...yep, we both after many years, came down with a cold.
And I will go as far to admit, I did not miss having a cold, nor do I want another one any time soon. And of course when we are sick, we still especially need healthy food. Food as delicious as our taste buds will allow. With easy to digest ingredients that nourish. This is that sort of recipe. We have eaten it 3 times this week, made with chicken the first time and beef the last two times to get the timing down, for a tender bite when chewing the beef chunks. Beef takes a bit more prep than chicken. With both in the freezer, it only made sense to make the best of the ingredients on hand and enjoy it both ways.
This is not the recipe you make when company is on their way.
This is the recipe you make when that scratchy feeling has taken over the back of your throat and you absolutely know what is about to visit. The ubiquitous cold virus. We all work through a cold virus in our own, personal to us, way. Some of us have body aches, others have a mild fever. Some are nauseas with no appetite. And others are starving. Some of us can't sleep, and others can't get enough! And for the most unfortunate among us, some have everything coming and going on throughout the entire time it takes for the virus to work it's way through and (finally!) die off.
Between myself and my hubby, one of us gets the easier cold, the other does not.
And that is where this stroup came in. It calls for common pantry ingredients, is easy to throw together, and cooks in 20 minutes in the pressure cooker. Yes you could load it all in the IP, but for this recipe I decided I would use my stovetop model so I could brown the meat for a richer flavor. After that it is a bit of water ad 20 minutes to cook, with 5 or 10 minutes for NPR. Open the cooker, and serve it up. This recipe makes two dinner sized servings. For those that love leftovers, simply double or triple everything except the cooking time. That's the beauty of a pressure cooker!
Fortunately it is me, that gets the easier cold. Yep, we still have to eat!
Some additional thoughts on this recipe:
Don't be put off by the apple. It cooks down to be part of the broth and the skin offers excellent fiber.
This is more a stew than a soup, and why the water called for is only, one cup.
Please feel free to add garlic, or bay leaves, or thyme or any other item you like in your own healing soups.
I have no doubt that a pork chop would also make a lovely stroup...
We use butter when browning meat for flavor, it always makes a nice brown crust and a rich flavor adding to the recipe being made, including this stroup!
This is so easy, more a process than a recipe, let me walk you through it!
Ingredients needed for this recipe:
- apple
- onion
- cabbage
- carrots
- salt
- butter
- corn starch or flour
- fresh ground pepper
- chicken thighs
- OR
- stew beef
- garlic, or thyme or bay leaves as desired
You will also need the following:
- kitchen knife
- cutting board
- measuring cups
- pressure cooker
- serving bowls
Now we are ready to begin!
Because I Have A Cold, 20 Minute Stroup
inspired by a video, and by the seat of my pants
2 chicken thighs, bone in
OR
1/2 pound stew beef
1 T cornstarch or 2 T flour
salt
fresh ground pepper
herbs as desired
1 c water
1 onion
3 large carrots
1 apple
1/4 head of cabbage
If using the stewing beef cut the meat into 1/4 inch cubes, coat in the cornstarch.
If using the chicken thighs, coat with cornstarch.
Melt the butter in the stovetop pressure cooker, add the meat and brown well.
Note: you may use the sauté feature on the IP, if desired.
For the stovetop model, turn the burner to medium low, add the water while getting the vegetables prepared.
Peel and dice the onion, add to the pressure cooker.
Wash and cut the apple into quarters, core and dice. Add to the pressure cooker.
Wash but do not peel the carrots. Cut off the ends and discard. Slice the carrots and add them to the pressure cooker. Add any herbs you may be using.
Slice the cabbage, then cut crosswise for easy to manage pieces on your spoon. Add to the pressure cooker.
By now the water is boiling, attach the lid, and begin cooking for 20 minutes adjusting the heat for a constant but mild steam stream. Remove from the heat and let sit for the NPR time, open the pressure cooker and serve.
For those making a double or triple batch, simply store leftover Because I Have A Cold, 20 Minute Stroup in the refrigerator in a covered container, heat before serving.
#wholefoodingredients
#scratchmadefoodforyourfamily
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