Easy Chili

 

Ingredients

 

• 1 tablespoon olive oil
• 1 medium sweet onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons granulated sugar
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups chicken broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can chili (pinto) beans, drained and rinsed
• 4-8oz tomato sauce

AD

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, garlic powder, salt, pepper. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

This makes enough for my family for one meal, and even Zoe eats it!  Original recipe (without my changes for my kids) here-

https://www.thewholesomedish.com/the-best-classic-chili/#recipe

Instant Pot Quinoa

 

QUINOA IN THE INSTANT POT

INGREDIENTS

• 1 cup quinoa
• 1 1/2 cups water or chicken bone broth (broth is way better)
• Avocado oil
• 1 pinch salt

INSTRUCTIONS

• Rinse quinoa under cold running water until the water runs clear.
• Wipe the Instant Pot liner with oil and add the rinsed quinoa (still damp), water/broth and salt.
• Lock the lid and set the steam valve to its “sealing” position. 
• Select the “MANUAL” button and cook for 1 minute on high pressure. It will take about 5 minutes for the pressure to build, then the countdown timer will start. 
• Allow the pressure to release naturally for 10 minutes and then release any remaining pressure.
• Fluff quinoa with a fork and serve.

NOTES

Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling. You can also portion the quinoa into freezer bags and freeze the quinoa until you’re ready for it.

https://www.platingsandpairings.com/how-to-cook-perfect-quinoa-in-the-instant-pot/

 Spiced Hot Chocolate with Vanilla Whipped Cream

by Linda Spiker

https://www.theorganickitchen.org/spiced-hot-chocolate-with-vanilla-whipped-cream-yes-more-comfort-food/

Prep Time

3 mins

Cook Time

5 mins

Total Time

8 mins

Servings: 4 servings

Ingredients

Hot Chocolate:

• 3 cups 2% milk (my raw milk drinking friends...knock yourselves out! It will be really rich but you are used to that!
• 1 cup heavy whipping cream
• 2/3 cup Bittersweet Chocolate chips 60% cacao
• 1/3 cup milk chocolate chips
• 2 tsp vanilla paste (can use same amount of vanilla)
• 1 tsp cinnamon
• 1 small pinch sea salt
  
  

Vanilla Whipped Cream:

• 1/2 pint heavy whipping cream
• 1 tsp vanilla paste
• 1/4 cup powdered sugar or liquid stevia drops to taste

Instructions

Hot Chocolate:

1. Combine all ingredients in a medium sized pot on medium heat. Stir with a whisk till chocolate is melted and all ingredients are blended well. When milk/cream mixture is steaming remove from heat. Pour into mugs and top with vanilla whipped cream.

Whipping Cream:

1. Place cream in large bowl and whisk by hand or use mixer till cream is slightly thick. Add vanilla and sugar. Continue beating till desired consistency.
   
   
   

   
   
   

Mango FroYo

 Mango FroYo

1 1/4-1 1/2 cups frozen mango (200 grams)

1/2-3/4 cup greek yogurt or coconut milk/cream (150 grams)

1 scoop of vanilla protein powder (I've used regular whey as well as collagen)

Put all ingredients in a food processor and blend until a smooth consistency. If using coconut milk, blend mango alone first or the coconut milk might spray out. 

If using collagen powder, only add it in after the consistency is smooth, and pulse in for a few seconds (or longer if texture isn't right yet). 

With yogurt it tastes like mango marshmallow cream. It's amazing.

Shredded BBQ Chicken

• 
  1/2 cup chicken stock or water (up to 1 cup if very thick bbq sauce
• 3 lbs chicken thighs (or however many come in the organic Costco pack) 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 1/2 cups BBQ sauce
• 1/2 chopped onion
• 2 teaspoons Worcestershire sauce (optional, did not have so did not use)

Instructions

• Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, onion, and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
• Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, rice, BBQ plates and more!

based on https://meaningfuleats.com/instant-pot-bbq-chicken/

Sicilian Chicken

Ingredients:

1 TBSP avocado oil 

 

5-6 

bone-less skin-less chicken thighs 

 

salt
Freshly ground black pepper
4 

cloves garlic, minced

 

1 tbsp. 

fresh thyme leaves or rosemary (or a handful of fresh thyme twigs that you can pick out later because I'm too lazy to strip the leaves off)

 

1 tsp. 

crushed red pepper flakes (optional, did not use)

 

3/4 c. 

chicken broth

 

1/2 c. 

heavy cream or coconut cream

 

1/2 c. 

chopped sun-dried tomatoes

 

1/4-1/2 c. 

freshly grated Parmesan

 (optional)

Freshly torn basil, for serving

DIRECTIONS

1. Preheat oven to 375°. In a large oven-safe skillet (like a cast iron pan) over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet (there may be no fat if using skinless thighs).

1. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.

1. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.

1. Garnish with basil and serve.
2. If sauce is too liquidy make a roux. I used 1 tbsp flour (I used gluten free) and 1 tbsp butter, stirred, after it got bubbly I stirred for 1 minute, then added as much sauce as I could. Stirred for 3-5 minutes and returned to the pan with the chicken. 

Serve with garlic mashed potatoes, green beans or broccoli, and/or a salad!

https://www.delish.com/cooking/recipe-ideas/recipes/a46330/skillet-sicilian-chicken-recipe/

Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

INGREDIENTS

•  5 pounds Yukon gold potatoes, peeled (optional, I did not peel), rinsed and quartered
•  2 teaspoons salt
•  1 cup freshly grated parmesan cheese 
•  4 tablespoons butter (OR MORE)
•  ¾ cup milk (I didn't have milk, so I put in like 1/8 cup of almond milk and it was fine)
•  Salt and pepper to taste
• A whole head of roasted garlic
• 
  
• INSTRUCTIONS

1. To roast the garlic: Peel off much of the outside paper of the head of garlic, trim the pointy end off (make sure all big cloves are opened), place open area face up on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 400 degree oven for 40 minutes. 
2. 
   
3. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
4. 
   
5. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

HTTPS://WWW.MELSKITCHENCAFE.COM/ROASTED-GARLIC-AND-PARMESAN-MASHED-POTATOES/