https://simple-veganista.com/posole-verde/
Tried this out today and loved it. The link includes stovetop, instantpot, and slow cooker versions. I used coconut oil instead of olive, and chicken stock instead of veggie. Topped it with avocado, cilantro, radishes, hot sauce and sour cream. Great way to use tomatillos!
https://myheartbeets.com/instant-pot-lamb-biryani/
This recipe was so flavorful and so easy! We used brown basmati rice, so we increased the cooking time to 20 minutes. The lamb was really nice and soft. The recipe ends up being pretty meaty, so I think it would be best served with another Indian veggie dish plus naan. Alternatively, you could swap out some of the lamb for veggies.
https://honest-food.net/venison-shepherds-pie/
Made this today - it was so good!! I skipped the Maggi sauce. Used a bag of frozen peas + carrots instead of chopping fresh. We don't often have venison around... a hunter friend gifted us some a bit ago and it was a GREAT use of it! Using the instapot made the mashed potatoes much quicker. Added white pepper to those.
From Cheryl - lowcountry yum! Don't skimp on the cooking time - the slow simmer that allows the okra, tomatoes and beef to truly soften really makes the dish.
Okra tomato gumbo
Two medium diced onions
1.5 lbs beef chuck cubes
2 roasted beef rib bones
1.5 qts water
2 cans diced tomatoes
Bay leaf
1 tbsp Worcestershire sauce
Beef bullion 2 cubes small size or 1 Knorr [nb: beef base or using beef stock in place of this and the water works, too]
1 tsp garlic powder
2 bags of frozen okra (the size they have at your Metcalf's is about 10 oz I think)
2 cups cooked rice
Dice two medium sized onions and brown with 1.5 lbs beef chuck in olive oil in a large pot or Dutch oven. If you have left over rib roast that is an excellent use for your leftovers. Do not trim the fat off, leave it on as that gives flavor to the broth. Add roasted, beef soup bones or leftover rib bones from prime rib roast. Cover with water, approximately a quart to a quart and a half and let simmer for at least an hour and a half.
Add two cans of untrained diced tomatoes, a bay leaf, and a tablespoon of Worcestershire sauce, and 1 tsp granulated garlic, and beef bullion cubes and let the soup simmer for an hour more.
Add two bags of frozen okra and simmer until the okra is tender (about 1 HR or less depending on the size of the but okra) and just barely beginning to lose its shape. You ought to have enough liquid in the pot that the okra fills up the pot without leaving too much liquid. This is supposed to be a chunky soup.
Season heavily with black pepper and taste for salt.
Serve over rice.
We loved this very chocolatey recipe - we added marshmellows:
https://lifestyleofafoodie.com/easy-homemade-fudgesicles/
From Heidi L- this is maybe the one thing everyone in my family will eat!
Ingredients:
2 12 roll packages Hawaiian rolls
1 1/2 pounds Virginia ham
12 slices Swiss cheese
One stick butter
2 tsp Worcestershire sauce
One teaspoon garlic powder
1 teaspoon onion powder
2 TBP poppy seeds
Put the bortoms of the rolls in 2 9 x 13” pans or one really bigger pan.
Put ham slices on each of the roll bottoms and then tap with a couple small pieces of cheese on each . Put the top back on
Melt together the butter or Worcestershire sauce, onion powder garlic powder, and poppy seeds. Brush the mixture on top of the ham sandwiches.
The best part you can make them the night before! Cover with foil and put them in the refrigerator for an hour or overnight.
Bake at 375 or for 15 minutes until cheese is melted . Enjoy!!!
I really dug this fall kale salad:
https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/
Nice tangy, dressing. The author also recommends massaging the kale with salt before dressing, which I've never done, and made it nice and easy to chew. Great way to celebrate fall apples. I topped with chicken, and added feta.
Great recipe - includes instructions for fresh and canned:
https://urbanfarmie.com/instant-pot-tomato-soup/
Love making this with my garden tomatoes and freezing for the winter!
My favorite recipe:
https://confessionsofafitfoodie.com/fresh-tomato-sauce-instant-pot/
I omit the tomato paste - thinner sauce but fresher flavor. I use mostly San marzano/ sauce tomatoes.
We celebrated an early Thanksgiving with Cam, Shana and Theo on Oct. 8, which Jody points out is two days away from Canadian Thanksgiving. We omitted the dressing, and Shana brought a bountiful salad, but even for just the 5 of us, and some deviations from my usual T'giving prep, it was quite a production: sweet potato whip (bourbon, lemon zest, the Vitamix was the champion here), brussels sprouts, rice, ginger and orange cranberry relish (no cranberries on the shelves so I had to get a canned jelly and fish out the berries), gravy, and one of the best-behaved turkeys (breast only) I'd ever cooked: 6.6 lbs, 2 3/4 hr in a 350 oven, and the little thermometer popped out exactly when my thermometer read 161 degrees. And this was a regular Giant fresh, but not organic breast. I didn't do the whole brining routine. It was succulent and sweet in its own way. I had searched on the Giant website for giblets and just came up with catfood. We passed on that, but Reeves made an excellent gravy with a few pieces of meat, thickened with whole wheat flour.
This pumpkin pie recipe is from the back of the can :
15 oz pumpkin; recipe calls for 3/4 c sugar, but I omitted that in favor of the cream, below
3/4 tsp cinnamon, 1.2 tsp nutmeg (fresh off the microplane), 1/4 tsp ginger1/4 tsp cloves, 1/2 tsp salt
2 eggs and ~8 oz heavy cream, mixed; recipe called for 12 oz can evaporated milk
all mixed together and poured into frozen shell and baked at 425 for 15 min then 350 for 40 min. Omitting the sugar really highlighted the spices.
We finished off with little chocolate turkeys, Cocoa Mill not yet being in production.
Nothing grated on the top, but my source (France Today) calls it a gratin so I'll go with that. Slow cooking the onions and tomatoes really makes it sweet.
Ingredients:
3 medium onions
EVOO
4 eggplant
5 large tomatoes
1 clove garlic
some leaves of basil for deco
Peel and finely chop the onions, then saute them in olive oil until lightly browned.
Cut tomatoes into quarters. Add to the onions. I didn't peel them.
Cover and cook over medium for 30 min., stirring occasionally. It should look like a sauce, although you may need uncover and to cook longer.
Finely chop garlic clove and stir it in, then season with pepper.
Preheat overn to 325.
Cut the eggplants lengthwise into maybe 1/4" slices. Pan fry them in the dish you will use as a gratin dish, on both sides until browned.
Keep enough for one layer in the dish, then add a layer of tomato sauce. Alternate eggplant and tomato sauce until you run out, ending with tomato sauce.
Bake for 45 min. Decorate with basil leaves before serving.
I've been making stovetop butternut squash risotto fairly often lately. I love it, but it is a hassle to stand over the stove stirring for nearly an hour. I tried this instantpot version today, and it was amazing! The thing I really love about this recipe is that it uses short grain brown rice, which I always keep on hand, rather than the traditional white arborio rice.
https://confessionsofafitfoodie.com/instant-pot-butternut-squash-risotto/
Things I changed:
Used 1/2 onion instead of shallot
Used 2T butter instead of 1
Added a shake of white pepper and thyme
Replaced coconut milk with ricotta (happened to have some I need to use)
Garnished with chopped walnuts
Other note:
3 cups of butternut squash was 1/2 of a large grocery store butternut squash
So excited to have a quicker and easier way to make risotto!
I came here to link this amazing ribollita recipe over at 101 cookbooks:
https://www.101cookbooks.com/ribollita-recipe/
I followed it quite closely, with the following exceptions:
*Used mostly chicken stock rather than water
*Added celery greens (also used very flavorful garden celery)
*Sprinkle of parm on top
*A few cheese rinds
It was FABULOUS. The chopped olive garnish made a big difference. It was very filling and hearty.
I haven't made much from 101 cookbooks lately, mostly because I think she has taken a turn toward somewhat more unusual ingredients/more complicated recipes that I just don't have the energy for, but everything I've made from the site has turned out great.
So excited about this easy and delicious instant pot tomato soup recipe, made with canned tomatoes! I have always found it kinda ironic that winter is th emost appealing time to hbave a nice, hot bowl of tomato soup, but also the time when tomatoes are hardest to come by.
https://peasandcrayons.com/2019/01/instant-pot-tomato-soup.html
I added:
1 diced red bell pepper
2 sticks sliced celery
1 extra cup chicken stock
And used Penzey's Italian seasoning rather than dried basil and oregano
(before cooking)
And after cooking, stirred in 1/3 cup heavy cream.
We LOVED this instant pot moroccan chicken dish from the food network:
https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-moroccan-chicken-6551992
So flavorful! The contrast of tangy olives with sweet apricots - so good!
A few mods I made that turned out well:
I served it on couscous with roasted broccoli and cauliflower (which also goes nicely with Harissa sauce!)
LOVE this recipe!!! It is such a thick, filling stew, and because it contains barley, you don't need to serve it with an additional starch. We make it with Knoche's stew beef. I've made it with chicken stock - works in a pinch, but loses some of the richness you get from the beef stock. Five stars, highly recommend!
https://momsdinner.net/instant-pot-beef-barley-stew/
Cheryl has turned us on to this recipe, which quickly became a household staple:
https://www.joyfulhealthyeats.com/the-ultimate-mexican-instant-pot-black-beans-no-soak/print/25343/
Yes, the link says "Mexican," I think it has a more Cuban/Adobo type flavor. I haven't done it with salsa verde (...because I never remember to buy it) but don't miss it - I just add a little extra water. Tried adding some diced tomatoes and think it's better without.
We serve it with rice, wheat tortillas, pickled red onions, cheddar, and, if we're feeling fancy, blackened Mahi Mahi.
On Jody's rec I got a Vitamix which arrived today. I made my usual lunch smoothie, which had a nice little foam topping. Then I made this:
Meanwhile I roasted 1 c unhulled sesame seeds over medium heat on a skillet, 5 min. And while doing that, I put juice of 2 lemons and 1 t. cumin and the garlic in the Vitamix for a spin. Then added 3 T olive oil, then the sesame seeds. They were pretty stubborn, even after I added the onion and the eggplant. It took a lot of tamping, and I think that hulled seeds would have produced a much smoother blend, much more quickly. And it would have come out of the Vitamix a lot more readily. Next time I will try adding vinegar, but I think it would take a lot of vinegar to loosen the mix up. And the tahini recipes all say to add water, so I should try that too.
I'm having it on top of black sesame crackers. Definitely rough-looking, and rather gritty, but I do think that unhulled sesame seeds are nutritious, and it tasted good.
Ingredients
4 tablespoons roasted almond oil
4 large leeks, trimmed and cut into 1/2-inch pieces (or 2 leeks plus one big shallot)
5 medium parsnips, peeled and cut into 1/2-inch pieces
1 bay leaf
1 teaspoon garam masala (rec. called for ground turmeric; pull date on mine was 2006 so I boldly tossed it)
4 garlic cloves, minced
4 cups vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)
Put oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add shallot. leeks and parsnips, and stir to coat.
Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
Add bay leaf, garam masala and garlic, and stir to coat. Increase heat to high, add broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
With a blender, purée soup to a creamy consistency. Thin with water or broth, if necessary — it should be like a thin milkshake, not thick and porridge-like.
Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
