Creamy Celery & Potato Soup – 3 Smart Points

Good afternoon!  It has been a busy week here – my niece and nephew from Israel came to visit this week.  We had a few days of sight-seeing in downtown DC, going to an American movie theater (complete with recliners), and going out to eat in the ever-shrinking number of Kosher restaurants in the Metro DC area. They are on their way back to Israel after a wonderful but too-short visit, and it is time to focus on this week’s menu. 

How many of you have seen a celery root (also known as celeriac), let alone cooked one?  Not many, I am guessing.  I discovered this amazing root vegetable a year ago, when I decided to try this soup, and fell madly in love with this ugly knotty root.

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This root can be hard to find, depending on your local stores.  Sometimes my standard local grocery stores carry it (Giant, Wegmans, etc) in the section with other root vegetables- beets, turnips, fennel, etc.  At other times it is nowhere to be found on their shelves.  But my local Asian supermarkets (including H Mart), always have it and substantially cheaper than at the other stores.

The taste of this root, when cooked, is like celery on steroids.  You will never be able to eat plain cream of celery soup again. This particular soup, with both celery and celeriac, is so flavorful and filling, that it is hard to believe that it is low-calorie too.

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Curry Pumpkin Pressure Cooker Soup – 4 Smart Points

Fall is finally here in the northern part of the Mid-Atlantic Coast. And for me, fall means pumpkins 🎃. And pumpkins mean pumpkin bread, pumpkin pies, and pumpkin soup.

Now, one can always bake pumpkin goodies using canned pumpkin, but I look forward buying my pie pumpkins at the grocery store or a roadside stand in WV, and roasting my pumpkin and pureeing it myself.

To roast your own pumpkin, buy pie pumpkins (the small ones; sometimes called sugar pumpkins), remove the stem if it is still attached, and cut in half.  You will need 2-3 pumpkins depending on the size you have. You cannot use jack o’lantern pumpkins because they have a high water content and little taste – i.e., they’re not good eating.  Next, scoop the seeds out of the halves.  You can roast those later like regular pumpkin seeds.

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Creamy Mashed Cauliflower & Potato – 2 Smart Points

Raise your hand if you love potatoes.  I do! 

One of my biggest challenges on Weight Watchers has been to cut way down on starches and carbohydrates.  I’m one of those people who will always take savory starches over sweets. Offer me a bowl of ice cream OR French fries and I will take the fries every time.

So, I decided to try Mashed Cauliflower.  There actually are people out there who claim that they taste just. like. mashed. potatoes.  Umm, no, they don’t. They taste like mashed cauliflower, which is good, but they are thinner and less starchy in consistency.

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Hello World!

Well, here we are. Welcome to my blog. I have been using an electric pressure cooker for years. My first was a Cuisinart that my husband gave me for Chanukah five years ago. I used it occasionally – mostly for brisket.

Then, at the beginning of this year, when the pot in my Cuisinart electric pressure cooker was starting to peel in places, I decided to buy a new pressure cooker. Enter a 6 quart Duo Instant Pot. I fell in love instantly. I use it at least 4 times per week for making everything from yogurt, to soup, to beans, to main dishes. I also purchased an 8 quart Duo Instant Pot, because I often use two pots at once for dinner.

Here is a picture of my 6 quart baby “blinged out”:

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I have been modifying recipes for the Instant Pot for the past year, and my family has never been happier with my cooking.

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