It’s Christmas Day in Greece and I’m missing home. We’ve been traveling around Athens, Delphi and Kalambata for the past week, and had really great souvlaki and grilled seafood, but I don’t know what it is about traveling, I just miss the simplicity of home flavours and perhaps the kind of food we take so much for granted. Kid#2 sat on my bed last night and was craving Crystal Jade Kitchen (about a month ago she had refused to go there because she said she was sick of the food) and the 腐皮卷 (beancurd skin prawn roll) there.
And there is a part of me that misses my Instant Pot! The first part of the trip in Athens was great as I had access to a mini kitchen. Thanks to jet lag, the family usually had a big lunch out (the equivalent of dinner for us) and then a light one pot dish for dinner.
Simple 1 – 2 dish dinners made in the hotel room.
Last night was Christmas Eve and we made the effort to go out and get a proper dinner but it failed abysmally with kid#1 refusing to eat anything and the rest of us failing to eat more than half the food that was laid out before us. I guess there’s only so much fried cheese, calamari and souvlaki that we can manage. So this morning it is with a little wistful longing that I am posting my last Instant Pot meal – it was the morning after our family Christmas party and we were rushing to go to church. The Instant Pot as usual delivered super quick magic; a very quick noodle soup made from leftovers from the party. Or rather ingredients that I hadn’t used up in the dishes I had made for the party. There was something magical about it and I wish I had that for breakfast right now.
Regardless, it’s Christmas Day and I realize that each of us really longs to be home and in the middle of the comforts of home. Wishing everyone a Blessed Christmas that you will each find your home and security in Christ!
Instant Pot Turkey Noodle Soup
Ingredients
- 2 cups of turkey meat, cubed
- 1/2 carrot, diced
- 1 rib celery, diced
- 5 cherry tomatoes, halved
- 1/4 cup cannellini beans
- 3 cups homemade beef or chicken broth
- 1 packet low carb noodles (I used Explore Asian’s Black Bean Pasta)
- 1 tbsp parsley, chopped
- 1/2 tsp pepper
- Salt to taste
- 1 tbsp olive oil
Method
- Put the Instant Pot on sauté mode. Sauté the carrots and celery till lightly caramelized.
- Add the turkey, tomatoes, beans, beef broth and pasta noodles, making sure that the noodles are submerged.
- Close the lid of the pot, turning the valve to the sealed position. Manually pressure cook for 5 minutes, then do a quick pressure release.
- Stir in the parsley. Adjust seasonings for soup to taste.
- Serve hot.
Still Feeling Peckish 