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/

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/

Hashbrown Casserole {Without Soup}

Hashbrown Casserole {Without Soup}

CREAM OF CHICKEN SOUP SUBSTITUTE INGREDIENTS

• 2 tablespoons butter

• 3 tablespoons flour (I used gluten free flour)

• 1/2 cup chicken broth

• 1/2 cup milk

• Dash of salt and pepper

CASSEROLE INGREDIENTS

• 30-32 ounces frozen shredded hash browns – thawed in fridge overnight

• 1 batch cream of chicken soup substitute

• 8 ounces sour cream

• 1/2 cup butter, melted

• 1/2 of a small onion – diced

• 2 cups cubed ham (optional, I did not use)

• 2 cups shredded sharp cheddar cheese, divided (I used grass fed cheddar from TJ's)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

CREAM OF CHICKEN SOUP SUBSTITUTE DIRECTIONS

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.
2. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

CASSEROLE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Saute onions
3. In a large bowl, stir together thawed hash brown potatoes and melted butter.
4. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
5. Season with salt and black pepper.
6. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like).
7. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Freezer Instructions: Assemble casserole. Do not bake. Cover well and store in your freezer for up to 3 months. Allow casserole to thaw completely in your refrigerator before baking, following the instructions above.

https://www.centercutcook.com/hash-brown-casserole-without-cream-soup/

Hashbrown Casserole

INGREDIENTS:

• 32 oz frozen shredded hash browns , defrosted
• 1/2 cup melted butter
• 1 (10 1/4 ounce) can of cream of chicken soup 
• 1 pint of sour cream
• 1/2 cup onion finely chopped
• 2 cups grated colby and/or cheddar cheese
• 1/4 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.
3. Place in a greased 9×13 casserole dish and top with reserved cheese.
4. Bake for 45-55 minutes or until hot and bubbly.

https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/

Curried Couscous ala Mendocino Farms SOOOO GOOD!

Mendocino Farms' curried couscous with roasted cauliflower

50 minutes. Serves 10

1 (1-pound) box Israeli couscous or orzo

1 head cauliflower, florets broken into pieces

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons salt, more to taste

1 teaspoon cayenne pepper, more to taste

3 tablespoons light brown sugar, more to taste

3 tablespoons oil

2 small carrots, peeled, finely diced

1 cup vegan mayonnaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juiced

1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

EACH SERVING

Calories 390

Protein 7 grams

Carbohydrates 46 grams

Fiber 4 grams

Fat 19 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 5 grams

Sodium 513 mg

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Black Beans in a Pressure Cooker

Ingredients

• 7 cups water
• 1 pound dry black beans
• 1 small onion, finely chopped
• 1 bunch cilantro, tied together with butcher twine
• garlic cloves (however many you want)
• 1 or more bay leaves

• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 2 tablespoons balsamic vinegar

Directions

1. Combine water, black beans, onion, garlic cloves, cilantro, olive oil, bay leaf, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
2. 
   

*I added a lot more salt, garlic powder, and other seasonings after it was done. I didn't have cilantro. They turned out great! I'm mostly posting this so I don't forget how to cook them. 

Green Beans à la Emeril Lagasse

Ingredients:
1 tablespoon olive oil
6 strips bacon, chopped into 1/2-inch pieces (we used 1/2 pound which was 8 strips)
1 cup thinly sliced onion
2 tablespoons sliced garlic (we used 1 generous tablespoon of minced garlic)
2 pounds string beans, washed and ends trimmed (we did not trim at all....we used the Costco bag of fresh french green beans which is 2 pounds)
1 cup chicken stock or water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:
1. Set a Dutch (or any pot) oven over medium heat and add the olive oil. Once the oil is hot, add the bacon, stirring occasionally, and begin to sear until most of the fat has rendered and the bacon is well caramelized, about 5 minutes. (do not pour off the fat) 

2. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 

3. Add the string beans to the pan and toss well with the bacon and onions. 

4. Raise the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. 

5. Remove the lid, season the beans with the salt and pepper and toss well. 

6. Return the lid and cook the beans until tender, about 1 or 2 minutes longer. 

Remove from the heat and transfer to a serving dish or small platter to serve. (we put them in a crockpot on warm to hold until serving time)

*NOTE: Once the beans are in a serving dish, you will taste more of the seasonings.  Just follow the recipe regarding the salt and pepper and it should be fine.   


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sauteed-bacon-and-steamed-string-beans-recipe.html?oc=linkback

Fruit Dip

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice


Directions
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-recipe/index.html?oc=linkback

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (I used frozen)
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk (used 2%)
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (borsari)
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs (fried onions)

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. (With frozen, I just boiled until I thought they were done, then rinsed in cold water)
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

If you use fried onions, cover it with tinfoil, mine started to burn when I checked at 20 min.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Zucchini and Rice skillet

This is a very adaptable recipe. I made it the correct way the first time and it was ok, but I could tell there was potential so I made some changes. 

Olive Oil
Chicken (I used 5 chicken tenders)
1 Zucchini diced
diced onion, maybe 1/2 cup
diced green and red pepper (I think I did 1/3 pepper each)
1/2 of a 15 oz can diced tomatoes and juice
1 can black beans, drained
frozen corn
cooked rice (I used the frozen kind you microwave for 3 min, whole bag)
cheese (I used a mexi blend)
seasoning (the only thing I used was borsari original)

Cook the chicken in the oil, cut it into small pieces. While cutting the chicken, I put the zucchini, peppers, and onions in the pan to saute. Add back in chicken when veggies are almost done. Add in tomatoes, black beans and corn. When veggies are done, add in the rice, mix it all up, turn off the heat and sprinkle some cheese. I add seasoning to the chicken, then to the veggies, then again right before the cheese.

Idea originally from here