Slow Cooker German Potato Salad

This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!

  • 3 lb red potatoes
  • 1 lb bacon
  • 1 onion, chopped
  • 3 tbsp flour
  • 1/3 c sugar
  • 1/4 c packed brown sugar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/3 c Apple cider vinegar
  • 2 c water

Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.

In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.

Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.

Cook on low for 3 – 4 hours.

Serves 12.

Eggs Bacon & Avocado

The fridge was basically bare so this is what we came up with for breakfast.

  • 4 eggs poached
  • 1 avocado, sliced thin
  • Jack cheese, grated fine
  • 4 pieces of bacon
  • 1 English muffin
  • Dijon or truffle Dijon

Toast the muffins, spread a little Dijon on and top with avocado, bacon, cheese and a poached egg.

Serves 2.

BLT Panzanella Salad with Avocado

This is adapted from Tartine at Home – I added Avocado.

Basil Oil

1/2 c Basil leaves

2 tbsp parsley leaves

1/2 c olive oil

2 cloves garlic

1 tbsp drained capers

Salt

Combine in a small food processor and pulse till chopped and combined.

3 tomatoes, quartered

Salt and pepper

4 strips bacon, cooked and cut into 1/4 inch pieces

6 oz spinach

4 oz arugula

3 slices of sourdough

Olive oil spray

1 avocado, diced

Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

Serves 2 – 4.

Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

Ingredients:
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

    Serves 6.

    Pressure Cooker Quinoa with Bacon, Tomatoes and Parmesan 

    Finally using the pressure cooker setting of my multicooker! This recipe is super simple and tasty, serve it with a salad and you’ve got a healthy weeknight meal.

    Ingredients:
    3 oz bacon, diced
    20 scallions, thinly sliced
    1 lb cherry tomatoes, halved
    1/4 c vermouth
    3 1/2 c chicken broth
    1 1/2 c quinoa
    4 thyme sprigs
    1/4 c parmesan, grated
    salt and pepper

    Place bacon in the pot and set on sauté. Cook until crispy, stir in onions and tomatoes and cook until tomatoes soften. Add vermouth and scrape any brown bits. Add broth, quinoa and thyme.

    Set machine to 9 – 11 psi for 9 minutes. 

    Unlock and set to sauté medium. Cook until thickened (about 3 min). Stir in cheese and pepper.

    Serves 4 – 6.

    Brussel Sprouts Hash

    Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.

    Ingredients:
    1 lb brussles sprout, quartered
    3 slices bacon, sliced into thin strips
    1 onion, sliced thin
    salt and pepper
    2 eggs

    In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.

    In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.

    Divide Sprouts and top with bacon.

    Serves 2.

    Loaded Potato Soup

      
    This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

    2 russet potatoes, washed and dried
    1 small head of cauliflower, stem removed cut into florets
    1 1/2 c chicken broth
    1 1/2 c 1% reduced-fat milk
    Salt and pepper
    1/2 c light sour cream
    10 tbsp reduced-fat shredded sharp cheddar cheese
    6 tbsp chopped chives, divided
    3 slices bacon, cooked and crumbled

    Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

    Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

    In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
    Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

    Serves 4.