Social media abound with recipes for taco soup, also known as 5-can soup. It’s a good pantry recipe that requires few fresh items. The 5 cans refer to two different cans of beans, a can of hominy, a can of Rotel diced tomatoes and green chilies, and a can of whole kernel corn. (The ingredients vary, but it’s basically a soup with similar elements)
Taco seasoning mix, a can or cup of chicken broth, a pound of ground meat, and an onion round out the recipe. Some versions include a packet of Hidden Valley Ranch dressing, but mine doesn’t. My version includes a bit of garlic powder instead. I also add a cup of tomato sauce.
Today I wanted to cook taco soup but had no canned beans.Fortunately, I use pressure cookers. There’s no need for canned beans when I have a pressure cooker and dried beans. Cooking a pound of dried beans takes less than an hour. I mixed a cup of pinto beans and a cup of black beans, cooked them under pressure 40 minutes, and allowed pressure to drop on its own.
Meanwhile, I browned a pound of ground turkey and chopped the onion. I added all the cans (corn, Rotel, hominy, and tomato sauce), broth, seasonings, and browned ground turkey and onions to the beans to slow-cook until mealtime.
Taco soup can be served with a variety of toppings, such as cheese, cilantro, and/or crumbled tortilla chips. It’s an inexpensive soup that yields 6-8 servings.
Yesterday I ran out of produce except for onions, celery, and a few potatoes. I had to open a can of turnip greens, which aren’t bad. I’ve cooked greens from scratch that, frankly, weren’t worth the effort.
I pressure cooked a turkey breast, made gravy, and we had greens, turkey, and mashed potatoes yesterday and today.
The photo doesn’t do the meal justice. It tasted better than it looks. I have enough leftover turkey breast meat for tomorrow. Stay tuned for what I make with it.
Breakfast. I’m a firm advocate of eating breakfast. It’s the most important meal of the day because you are “breaking” the “fast” of sleep.
I’m also no fan of fasting. Those diets that involve fasting are not for me! Just as with any meal, I will need to be creative with breakfast if I stick with my vow to stay home 30 days.
We still have eggs and egg substitutes, so today I combined the two to make a lightened version of scrambled eggs. We have plenty of Jimmy Dean turkey sausage patties in the freezer, so I added those to the menu. But the star of today’s breakfast was grits.
We love all meat yet try to limit our consumption of red meats. So I developed a recipe for beef stew that uses only half a pound of meat. By adding a pound of mushrooms, I boost theumami taste. I sneak in more vegetables, too.
This is a pressure cooker recipe that’s easily adapted to slow cooking. By using the pressure cooker, we get that cooked all day flavor in about half an hour.
Beef and Mushroom Stew
Makes 4 one-cup servings
1/2 pound beef (chuck or round works) cut into 1” chunks
1 pound mushrooms, sliced and cleaned
1 cup broth + 1 Tbsp (reserved for slurry)
2 tsp. Oil
1 onion, chopped
2 carrots, sliced
2 small red or gold potatoes, sliced or cubed
2 ribs celery, chopped
1 clove garlic, minced or sliced
1 Tbsp Worcestershire Sauce
1 Tbsp cornstarch
Freshly ground pepper
Preheat cooker pot.
Generously salt and pepper the beef.
Brown the beefon all sides, then remove from pot and set aside.
Sautéonions, garlic, and mushrooms 1 minute.
Add cup of broth, deglaze bottom of pot, and return the beef to the cooker.
Seal and cook under high pressure for 10 minutes.
Meanwhile, prepare slurry by combining Worcestershire sauce, reserved broth, and cornstarch.
Remove pot from heat (or hit Cancel if using electric) and allow pressure to drop on its own.
Carefully open pot and add potatoes and carrots. Reseal.
Bring to pressure and cook 1 minute under pressure.
Remove from heat, allow pressure to drop 5 minutes on its own, then release remaining pressure.
Carefully open the cooker and checkvegetables for doneness.
Stir slurry again right before adding it to the pot. Return to heat (or use sautémode on electric models) just until sauce thickens.
Remove from heat immediately and check for seasonings. Add salt and pepper if needed and serve.
Adding fresh chopped parsleybefore serving adds flavor. Unfortunately, I was out of parsley when I cooked this stew today. Next time …