Tuesday, January 30, 2018
Pinto Beans Instant Pot
Source: Weelicious
Ingredients
• 1 pound dry pinto beans
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 bunch cilantro stems, tied together with butcher\\'s twine
• 7 cups water
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
Preparation
Combine all the ingredients in a pressure cooker and, following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.
2. Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.
Greek Pork Instant Pot
TENDER GREEK PORK Instant Pot
TOTAL TIME: 90 MINS (INCLUDES TIME FOR IP TO HEAT UP) PREP TIME: 10 MINS COOK TIME: 55 MINS
INGREDIENTS:
• 3-4 pounds pork roast (see note), cut into 2-3-inch chunks
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
• 1 teaspoon coarse, kosher salt
• 1/2 teaspoon black pepper (I use coarsely ground)
• Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
DIRECTIONS:
1 INSTANT POT: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2 Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3 Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.
NOTES:
***I’ve only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.
** Frozen pork roast- add 5min of time for every inch of thickness
Source: Mels Kitchen Cafe
TOTAL TIME: 90 MINS (INCLUDES TIME FOR IP TO HEAT UP) PREP TIME: 10 MINS COOK TIME: 55 MINS
INGREDIENTS:
• 3-4 pounds pork roast (see note), cut into 2-3-inch chunks
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
• 1 teaspoon coarse, kosher salt
• 1/2 teaspoon black pepper (I use coarsely ground)
• Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
DIRECTIONS:
1 INSTANT POT: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2 Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3 Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.
NOTES:
***I’ve only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.
** Frozen pork roast- add 5min of time for every inch of thickness
Source: Mels Kitchen Cafe
Black Beans Instant Pot
HOW TO COOK BLACK BEANS IN THE INSTANT POT
Here's how to cook black beans in the Instant Pot, saving you time and money. No need to soak your beans ahead of time!
INGREDIENTS
• 1 pound dry black beans (about 2 cups)
• 1 teaspoon fine sea salt
• 8 cups water
INSTRUCTIONS
1 Combine the beans, salt, and water in the bowl of the Instant Pot and give it a stir.
2 Cover with the lid, and be sure to turn the vent at the top to the "sealed" position.
3 Manually set the Instant Pot to cook for 25 minutes at high pressure.
4 When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid.
5 Drain the beans and store them in an airtight container the fridge or freezer until ready to use. Store them in 1.5 cup portions so you can use them instead of canned beans for future use.
Source: detoxinista.com
No Soak Instant Pot Black Beans- Bountiful Kitchen
Ingredients
• 1-2 tablespoons Olive Oil
• 12 oz Sausage (pork, chicken or turkey)- I used Cajun Style Andouille for a little spice
• 1 lb dried black beans
• 1 onion white, yellow or sweet, chopped (about 2 cups)
• 2-4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 2 quarts chicken or vegetable stock or broth
• cilantro, chopped for garnish
Instructions
1 Turn Instant Pot to sauté setting and pour oil into pot.
2 Add sausage and cook until cooked and lightly browned. Remove sausage from pot and set aside until the beans are completely finished cooking.
3 Turn pot off. Leave remaining oil in pot to prevent beans from foaming while cooking.
4 Add the dry black beans, chopped onion, garlic, coriander, salt, pepper and stock.
5 Place the seal in the lid, and place the lid on the pot. Turn the lid to the closed position and set the timer for 45 minutes.
6 Let the beans cook, when the timer goes off let the pot sit until the pressure naturally releases, at least 30 minutes. The remaining pressure may be released manually. The "keep warm" setting may be used until you are ready to serve.
7 A few minutes before serving, add the meat back to the pot and stir.
8 Garnish and serve.
Notes
-The recipe says to remove the meat from the pot before cooking the beans, and then add the meat back just before serving. I like to remove the meat so it won't turn the color of the beans. If you look closely, the photos show a batch of beans where I did not remove the meat first. If you forget to remove the meat, it is not a problem. -If you add additional vegetables to this recipe, it will produce more liquid, which is fine, but will water down the flavors a bit. Compensate by adding a bit more of any spices used. Also, you may drain off a bit of the liquid when finished or thicken by setting the pot to the sauté mode and letting some of the liquid cook off with the lid OFF after the beans are cooked and pressure is released. The beans may also be pulsed a bit using a blender (remove about a cup or two of the beans and liquid) or an immersion blender, then replace back into pot of beans.
Recipe by A Bountiful Kitchen at http://abountifulkitchen.com/2017/03/no-soak-instant-pot-black-beans.html/
Here's how to cook black beans in the Instant Pot, saving you time and money. No need to soak your beans ahead of time!
INGREDIENTS
• 1 pound dry black beans (about 2 cups)
• 1 teaspoon fine sea salt
• 8 cups water
INSTRUCTIONS
1 Combine the beans, salt, and water in the bowl of the Instant Pot and give it a stir.
2 Cover with the lid, and be sure to turn the vent at the top to the "sealed" position.
3 Manually set the Instant Pot to cook for 25 minutes at high pressure.
4 When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid.
5 Drain the beans and store them in an airtight container the fridge or freezer until ready to use. Store them in 1.5 cup portions so you can use them instead of canned beans for future use.
Source: detoxinista.com
No Soak Instant Pot Black Beans- Bountiful Kitchen
Ingredients
• 1-2 tablespoons Olive Oil
• 12 oz Sausage (pork, chicken or turkey)- I used Cajun Style Andouille for a little spice
• 1 lb dried black beans
• 1 onion white, yellow or sweet, chopped (about 2 cups)
• 2-4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 2 quarts chicken or vegetable stock or broth
• cilantro, chopped for garnish
Instructions
1 Turn Instant Pot to sauté setting and pour oil into pot.
2 Add sausage and cook until cooked and lightly browned. Remove sausage from pot and set aside until the beans are completely finished cooking.
3 Turn pot off. Leave remaining oil in pot to prevent beans from foaming while cooking.
4 Add the dry black beans, chopped onion, garlic, coriander, salt, pepper and stock.
5 Place the seal in the lid, and place the lid on the pot. Turn the lid to the closed position and set the timer for 45 minutes.
6 Let the beans cook, when the timer goes off let the pot sit until the pressure naturally releases, at least 30 minutes. The remaining pressure may be released manually. The "keep warm" setting may be used until you are ready to serve.
7 A few minutes before serving, add the meat back to the pot and stir.
8 Garnish and serve.
Notes
-The recipe says to remove the meat from the pot before cooking the beans, and then add the meat back just before serving. I like to remove the meat so it won't turn the color of the beans. If you look closely, the photos show a batch of beans where I did not remove the meat first. If you forget to remove the meat, it is not a problem. -If you add additional vegetables to this recipe, it will produce more liquid, which is fine, but will water down the flavors a bit. Compensate by adding a bit more of any spices used. Also, you may drain off a bit of the liquid when finished or thicken by setting the pot to the sauté mode and letting some of the liquid cook off with the lid OFF after the beans are cooked and pressure is released. The beans may also be pulsed a bit using a blender (remove about a cup or two of the beans and liquid) or an immersion blender, then replace back into pot of beans.
Recipe by A Bountiful Kitchen at http://abountifulkitchen.com/2017/03/no-soak-instant-pot-black-beans.html/
Refried Beans Instant Pot
PRESSURE COOKER REFRIED BEANS
PREP TIME: 20 MINS COOK TIME: 30 MINS
INGREDIENTS:
• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar
DIRECTIONS:
1 In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2 Add the rinsed and drained beans, water, broth, salt and vinegar.
3 Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4 Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5 Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6 Refrigerate for up to a week or freeze for several months.
NOTES:
A couple notes: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Also, if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
The refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).
Mel's Kitchen Cafe.
PREP TIME: 20 MINS COOK TIME: 30 MINS
INGREDIENTS:
• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar
DIRECTIONS:
1 In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2 Add the rinsed and drained beans, water, broth, salt and vinegar.
3 Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4 Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5 Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6 Refrigerate for up to a week or freeze for several months.
NOTES:
A couple notes: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Also, if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
The refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).
Mel's Kitchen Cafe.
Monday, January 29, 2018
Creamy Mashed Potatoes - Ree Drummond
5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions
Preheat the oven to 350 degrees F.
Cut the potatoes ( gold) or peel for russets and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions
Preheat the oven to 350 degrees F.
Cut the potatoes ( gold) or peel for russets and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Wednesday, January 17, 2018
Soft Gingerbread Cookies
(Adrienne Found)
1 cup butter room temp
1 cup sugar
1 egg
1 cup dark molasses
2 T white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat eggs molasses and vinegar
Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap and refrigerate for 30-90 minutes.
When the dough is done chilling, preheat oven to 350. Working in sections roll the dough to 1/2 inch thick on a floured surge, cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 for 9-11 minutes. Let cookies cool on pan for 5 minutes then remove to cooling rack.
Repeat with remaining dough
Decorate cooled cookies with royal or buttercream icing or eat them as they are!!
**Bake 7 minutes convection
Makes 3 dozen large cookies
1 cup butter room temp
1 cup sugar
1 egg
1 cup dark molasses
2 T white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat eggs molasses and vinegar
Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap and refrigerate for 30-90 minutes.
When the dough is done chilling, preheat oven to 350. Working in sections roll the dough to 1/2 inch thick on a floured surge, cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 for 9-11 minutes. Let cookies cool on pan for 5 minutes then remove to cooling rack.
Repeat with remaining dough
Decorate cooled cookies with royal or buttercream icing or eat them as they are!!
**Bake 7 minutes convection
Makes 3 dozen large cookies
Tuesday, January 16, 2018
Tam Wood Pie Crust/ Country Apple Pie
Double crust plus open crust
2 1/2 cup flour
1 tsp salt
1/4 cup water
1 cup shortening
1 egg beaten
1 T apple cider vinegar
Combine flour, salt, shortening, egg, vinegar and water. Stir mix until blended.
Country Apple
6 apples tart granny smith, johnathans or golden delicious
1 T lemon juice
3/4 cup sugar
2 T flour
1/2 - 1 tsp cinnamon
dash of nutmeg
pinch of salt
- Mix above ingredients with apples
2 T butter dotted in pie squares
2 1/2 cup flour
1 tsp salt
1/4 cup water
1 cup shortening
1 egg beaten
1 T apple cider vinegar
Combine flour, salt, shortening, egg, vinegar and water. Stir mix until blended.
Country Apple
6 apples tart granny smith, johnathans or golden delicious
1 T lemon juice
3/4 cup sugar
2 T flour
1/2 - 1 tsp cinnamon
dash of nutmeg
pinch of salt
- Mix above ingredients with apples
2 T butter dotted in pie squares
Thursday, January 4, 2018
Cranberry Banana Bread- Adrienne
Ingredients
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
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