Instant Pot 10-minute Caramelized Onions

Instant Pot 10-minute Caramelized Onions

Instant Pot 10-minute Caramelized Onions

 

1 large onion, thinly sliced

1 to 2 tsp. extra-virgin olive oil

¼ to ½ tsp. balsamic vinegar

Sea salt

Black pepper

 

Preheat a pressure cooker using the SAUTE function. Press the SAUTE button until the screen says MORE. When the display panel reads HOT, add all the ingredients and move them around with a wooden spoon, cooking until they are reduced, about 10 minutes. Remove the onions and place in a bowl to serve at once or pack into a jar and refrigerate for future use.

Manakeesh

Manakeesh

Israeli_zaatar_manakeesh1 T. active dry yeast (or 1/2 oz. compressed yeast) — (1 envelope)
1 tsp. sugar
1 1/4 C. lukewarm water
3 1/4 C. all-purpose flour
1/2 tsp. salt
6 T. extra virgin olive oil
4 T. zaatar

Proof the yeast in a few tablespoons of the warm water, with the sugar mixed in. Sift the flour and salt into a large bowl and make a well in the center. Add the yeast mixture and remaining water and knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic. During this time, knead in 1 tablespoon olive oil into the dough – this will make it softer. Wash and dry the mixing bowl and grease with a little oil. Add the dough and roll around in the bowl until well oiled. Cover with a clean cloth and leave in a warm place to rise for about 2 hours or until doubled in bulk. Punch down the dough and knead for a few minutes. Divide into 10 portions and roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes. Preheat the oven to 450F. Put 2 large oiled baking sheets in the oven to heat. Brush the tops of the rounds with a little of the olive oil. Mix the remaining oil with the zaatar and spread the mixture over the surface of each round. Slide the bread onto the hot baking sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.

Sumac-Roasted Chicken Salad

Sumac-Roasted Chicken Salad

2 tablespoons olive oil, plus more for drizzling
1 tablespoon ground sumac
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for serving
4 garlic cloves, grated
1 (4 to 5 pound) bone-in, skin-on whole chicken
1 lemon, quartered

2 bunches baby beets, trimmed and cleaned
2 tablespoons olive oil, plus more for the bread and serving
Kosher salt and freshly ground black pepper
2 teaspoon good-quality balsamic vinegar
1 teaspoon honey
1 bunch arugula or watercress (about 2 cups)
Juice of half a lemon
1 pound ripe strawberries, hulled and quartered
4 (1-inch) thick pieces of country bread
1 garlic clove, cut in half

Combine the oil, sumac, salt, thyme leaves, and garlic in a bowl and mix until well combined. Rub the chicken inside and out (and under the skin) with the mixture. Put a few turns of freshly ground black pepper all over the chicken. Squeeze the lemon quarters all over the chicken then place them in the cavity. (If you can, do this 4 to 8 hours ahead and refrigerate the bird uncovered.) Otherwise, let it rest uncovered at room temperature. Heat oven to 475°F and arrange a rack in the middle. Meanwhile, lay a piece of foil on a baking sheet. Drizzle beets with some of the oil, season with a pinch of salt, and roast until a pairing knife comes out easily, about 1 hour. Meanwhile, place a large cast-iron or other heavy, ovenproof skillet in the oven and heat at least 15 minutes. (If you seasoned the chicken in advance, take it out of the fridge so it can warm to room temperature.) Using a sharp knife, cut the chicken skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan and drizzle all over with a spoonful of oil. Roast for 30 minutes. Rotate the pan 180° then continue to roast the chicken until the thigh meat is no longer pink, 15 to 20 minutes more (for a total cooking time of 45 to 50 minutes). Remove chicken from oven, tent loosely with aluminum foil, and let chicken rest for 5 minutes before carving. When the beets are ready, set them aside until they are cool enough to handle. Peel them and cut them into quarters. Toss the beets with the vinegar and honey. Meanwhile, brush the bread slices with the olive oil on both sides. While you carve the chicken, toast the bread in the oven until crisp. When the croutons are toasted, rub one side of each slice of bread with the cut end of a raw garlic clove. When ready to serve, toss the watercress or arugula with the remaining oil and lemon juice, then season with salt and pepper. Carve the chicken and serve a quarter of the meat over each a piece of bread and ladle with pan juices. Divide the lettuces, beets, and berries amongst the bowls, top with a squeeze of lemon, a drizzle of olive oil, some additional fresh thyme and serve.

Baked Parmesan Summer Vegetables

Baked Parmesan Summer Vegetables

Baked Parmesan Summer Vegetables

 

1 medium-sized zucchini

1 medium-sized yellow summer squash

1 pint of small tomatoes

Garlic salt & freshly ground black pepper

1/2 to 3/4 C. freshly grated Parmesan cheese

 

Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the zucchini and squash, and then cut each one into 1/4-inch thick slices. Evenly arrange the zucchini and squash rounds on the prepared pan. Wash, dry, and cut each tomato in half and place the tomato halves, cut sides up, in the empty spaces between the zucchini and squash rounds. Lightly sprinkle the vegetables with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each veggie. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Fruity French Toast

Fruity French Toast

startoast2 eggs
¼ teaspoon ground cinnamon
1 tablespoon milk
6 slices whole wheat bread
3 teaspoons thinly sliced fruit,
Berries or low-sugar fruit preserves
6 ounces skim milk cheese (queso fresco) or goat cheese, thinly sliced
1 cup fresh fruit, sliced or diced
1 cooking spray

In a bowl large enough to dip the bread, whisk the eggs, cinnamon and milk together. Cut each piece of bread into 4 pieces with a knife or cookie cutter. Dip the bread in the egg mixture, moistening both sides. Heat a non-stick pan and coat with cooking spray. Cook the bread for 2 – 3 minutes on each side until golden brown. Spread fruit on one side of each slice of bread. Place cheese on top of the fruit. Cover with a second piece of bread. Repeat with remaining bread, cheese and fruit. Serve with fruit.

Yield: 6 servings
Calories: 147
Fat: 5g
Fiber: 2g

Yellow Split Pea & Cumin Dal with Brown Rice

Yellow Split Pea & Cumin Dal with Brown Rice

4442 cups Yellow Split Peas
6 cups water
½ tsp. Turmeric
2¼ tsp. Kosher Salt
3 Tbs. Organic Canola Oil
11/2 tsp. Cumin Seed
2 Yellow Onions, peeled, trimmed and finely chopped
¼ – ½ Cayenne Pepper, optional
4 Tbs. chopped Coriander (cilantro) Leaves, garnish

Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold water to 1” above the peas, soak for 1 hour. Drain the peas and place them in a large pot with the turmeric and water, bring to a boil, stirring occasionally to ensure that the peas don’t stick to the pan or lump together. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas don’t stick to the pan. Once the peas are soft, whisk them with a wire whisk until the peas become a puree. Measure the puree, there should be 10 cups of the puree, if there is less than 10 cups, add water to increase the volume to 10 cups. In a frying pan heat the oil over medium high heat, add the cumin seed and stir until dark brown, about 10 seconds. Add the onions and fry, stirring continuously, until they turn dark brown, about 20 minutes. Add the cayenne pepper and pour into the split peas. Adjust the salt and serve with Brown Basmati rice (pg. 3), garnish with chopped coriander.

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

 

Pink and delightful, this breakfast dessert is quite the treat! Don’t have fresh strawberries on hand? No need to fret—just blend 1 C. frozen strawberries with 1 C. of the water from the recipe and use instead!

 

2½ C. water or milk of choice (use milk with a creamy texture)

1 C. mashed hulled strawberries

1 C. gluten-free old-fashioned rolled oats

2 T. 100% pure maple syrup or agave nectar

1 T. extra-virgin coconut oil

½ tsp. pure vanilla extract

â…› tsp. fine sea salt

¼ C. unsweetened shredded coconut (optional)

 

Place the water, strawberries, oats, maple syrup, coconut oil, vanilla, and sea salt in an electric pressure cooker and stir to combine. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 8 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Divide the oatmeal evenly among 4 bowls. Serve warm, topped with shredded coconut if desired.

Baked B-B-Q Meatballs

Baked B-B-Q Meatballs

1e72784bae313667734bd98705b705042 pounds ground beef
¾ cup rolled oats
1 cup non-fat milk
3 teaspoons dried onion flakes
1 teaspoon salt
½ teaspoon pepper
all-purpose flour

Sauce:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
½ cup water
3 tablespoons vinegar
6 tablespoons dried onion flakes

Preheat oven to 350ºF. Combine ingredients and form into small balls. Roll in flour and brown in a skillet. Place meatballs in baking dish. Combine all ingredients for sauce and pour over meatballs. Bake at 350ºF for 30 to 40 minutes.

Yield: 10 servings
Calories: 320
Fat: 18g
Fiber: 0g

Lime Spritzer

Lime Spritzer

lime3/4 cup Frozen pineapple juice concentrate, thawed
1/2 cup Lime juice, bottled or fresh
1 1/2 cups Water
1 1/2 cups Club soda or any unflavored, unsweetened carbonated water

Combine thawed pineapple juice concentrate, lime juice, water, and club soda in a pitcher. Stir with a spoon until the juices are well blended and any frozen juice has dissolved. Pour over ice and enjoy!

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

 

1 tsp. salted butter or ghee, for greasing the pan

9 large eggs

½ C. shredded pepper Jack cheese (optional)

¾ tsp. garlic powder

¾ tsp. fine sea salt

¼ tsp. ground black pepper

1½ C. chopped baby spinach

½ C. diced seeded red bell pepper

 

Preheat the oven to 400°F. Grease a 12-C. muffin pan. Combine the eggs, cheese, garlic powder, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender. Evenly distribute the spinach and bell pepper among the muffin C.. Pour the egg mixture over the spinach and pepper, filling each C. three-fourths full. Bake for 16 to 18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for 5 minutes. Run a butter knife around the edge of each C. and pop out the egg bites. Serve warm. Note: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30 to 60 seconds.

Zucchini Sauté

Zucchini Sauté

zucchini1¼ pounds zucchini (about 3 medium zucchini)
½ teaspoon olive oil
1 tablespoon dried oregano
2 cloves garlic, finely chopped
1 teaspoon grated lemon peel
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper

Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium-high heat. Add oregano and garlic, and sauté for about 2 minutes. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. Mix in Parmesan cheese and pepper. Serve warm.

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

 

2 tangerines or 1 orange, peeled and segmented

3 Honeycrisp apples, cored and thinly sliced

1 tsp. pumpkin pie spice

1 T. dark brown sugar

1 quart (32 fluid ounces) water

 

In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

1 lb. Dry Chickpeas, soaked in water overnight
2 cloves Garlic, cracked and peeled, left whole
1/3 cup Extra Virgin Olive Oil
8 oz. Pancetta or Pepper Bacon, chopped
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups
2 tsp. finely chopped Garlic
½ tsp. Red Chili Flakes, optional
4 cups roughly chopped Escarole or Chard, stems removed
4 cups Vegetable or Chicken Stock/Broth
8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
2 to 4 Tbs. Red Wine Vinegar
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
¾ cup grated good quality Parmesan Cheese

Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer and cook until tender. Drain the beans, reserving 2/3 of the cooking with the beans. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet and are translucent. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted. Add the stock/broth and chickpeas; bring to a boil, and then turn down to a simmer for 20 minutes. Add the vinegar and adjust the salt and pepper. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup. Garnish with Parmesan cheese.

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

 

2 ½ C. Water

1 C. steel cut oats; do not use the quick cooking variety

1/2 C. canned pumpkin

1 tsp. pumpkin pie spice

1/4 tsp. salt

1/3 C. brown sugar

3 C. water

1 C. half & half or alternative milk – optional, to serve

1/2 C. toasted nuts for optional topping

 

  1. Place the water, oats, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and sea salt in an electric pressure cooker and stir to combine. 2. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 15minutes. 3. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. 4. Stir in the walnuts and serve with a drizzle of milk of your choice, if desired, to cool the oats faster.
Beef with Hilopites

Beef with Hilopites

2404033781_ec95990ba01 T. olive oil
1 lb. beef, cut into 1″ pieces
1 onion, diced
2 cloves garlic, minced
1 T. dried or about 3 T. fresh parsley
3 T. tomato paste
3 cups water
1/4 heaping tsp. cinnamon
1/8 tsp. ground cloves
1/2 lb. hilopites
salt and pepper

Heat olive oil in a deep saute pan. Season the beef with salt and pepper and then add to the oil to brown, in batches if necessary. Remove with a slotted spoon. Add the onion to the pan and cook until translucent. Stir in the garlic and parsley (if you are using dried) and saute an additional minute before adding the tomato paste. Cook off the tomato paste for about 30 seconds, and then add the water. Be sure to scrape all the browned bits off the bottom of the pan. Add the cinnamon, cloves, and salt and pepper to taste. Bring to a boil and then add the beef back in. Reduce the heat and simmer, covered, for about an hour or really as long as you’d like (the longer you simmer, the more tender the beef gets). Add the hilopites and simmer, uncovered, until done, stirring occasionally. If you are using fresh parsley add it around the same time as you add the hilopites.

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

 

4 (1/2-inch thick) boneless pork chops

2 tablespoons all-purpose or rice flour

1 egg, beaten

1/2 cup panko (Japanese style bread crumbs)

Vegetable oil

 

Tonkatsu sauce:

 

1/4 C. ketchup

1/3 C. soy sauce

1/4 C. Worcestershire sauce

1 T. hoisin sauce or tangy bbq sauce

garlic powder to taste

black pepper to taste

 

Prepare sauce by whisking together all ingredients and refrigerating.  Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Spinach & Cranberry Salad

Spinach & Cranberry Salad

Cranberry-Spinach-Side-Salad1/4 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 tablespoon sesame seeds, toasted (350 degrees for 10 minutes)
Full pinch paprika

1/2 lb. (8 ounces) spinach, rinsed
1/2 cup fresh, finely diced onion
1/2 cup dried cranberries (I use Craisins)
1/3 cup blanched and slivered almonds (pine nuts or walnuts are also excellent), toasted (350 degrees for 10 minutes)

After rinsing the spinach, pat lightly with clean paper towels to remove any excess water. Set aside to dry further while you make the dressing. To make the dressing: In a small bowl, or a jar/bottle with a tight lid, combine the oil, sugar, vinegars, sesame seeds, and paprika. Whisk or shake well, until thoroughly combined. To make the salad: Toss spinach, onion, cranberries, and almonds in a large bowl until combined. Drizzle all of the dressing over the top of the salad and toss gently to distribute it evenly throughout the salad

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

 

1 ¼ lb. Cape Gooseberries, husks and stems removed

1 ½ C. sugar

3 T. bottled Lemon Juice (fresh squeezed is not safe to use)

2 tsp. Rose Water

 

Place 2 small plates in freezer to chill. In large saucepan, bring gooseberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Once sugar has completely dissolved, remove pot from heat and crush fruit coarse with potato masher, leaving some berries intact. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 12 to 15 minutes. (Temperature will be lower at higher elevations; click here for more information.) Remove pot from heat. To test consistency, place 1 tsp. preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate; preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of preserves using spoon and stir in rose water. Meanwhile, place two 1-C. jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. 5. Using funnel and ladle, portion hot preserves into hot jars. Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.) You may can for long term storage as well.

Sweet & Sour Layered Summer Squashes

Sweet & Sour Layered Summer Squashes

Sweet & Sour Layered Summer Squashes

 

2-3 large Zucchini

5 cloves Garlic

1 C. each of balsamic vinegar and white wine vinegar

1 1/2 C. Water

1/2 C. of sugar (I used coconut sugar here)

1 T. of salt

2 T. of mustard seeds

 

Wash the zucchini and cut thinly with a mandolin or knife. Layer them in the jar so as little space as possible remains in the glass. Peel and roughly dice garlic and add to jars. Now mix all other ingredients well and bring to the boil in a saucepan until everything is dissolved. Pour over zucchini, leaving a headspace of ¾ inch. Cover with lid and ring to fingertip tightness. Process in water canning bath for 30 minutes at 90 degrees. Allow to cool and remove rings to store in pantry.

Lemon-Ricotta Pasta with Seared Scallops

Lemon-Ricotta Pasta with Seared Scallops

2602082554_73b3008cc1_b1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 T. good-quality olive oil, divided
1 T. butter
Zest of 1 lemon
¼ cup lemon juice
1½ cups fresh green peas, shelled and blanched
4 T. fresh thyme, minced (lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese

Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 T. olive oil and 1 T. butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 T. olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

 

1 pineapple cut into bite-sized pieces

1/4 C. fresh basil thinly sliced

1 lime juiced

1/2 watermelon cut into bite-sized pieces

 

Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

 

1 yellow onion, minced

2 garlic cloves, minced

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1/2 C. 2% milk

8 Yukon Gold potatoes, peeled and cut into Vs-inch-thick slices

¾ C. grated sharp cheddar cheese

3 T. panko bread crumbs

 

Set the Instant Pot to “sauté, medium heat.” Add the onion, garlic, olive oil, and a pinch each of salt and pepper and sauté for 5 minutes, until the onion starts to soften. Add the milk and set the rack and steamer basket in the pot. Place the potatoes in the steamer basket. Cover and cook on high pressure for 5 minutes. Preheat the broiler. Quick-release the pressure. Carefully lift the steamer basket (use oven mitts) out of the pot. Spread the potatoes in a 9 x 13-inch baking dish. Hit “cancel.” Remove the rack from the pot and add 1/2 C. of the cheese to the milk. Stir together until the cheese melts, then pour the cheese sauce over the potatoes. Sprinkle the remaining 1/4 C. cheese and the panko over the top of the potatoes. Broil for 5 minutes and serve.

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

cocoa-spiced-beef½ T. vegetable oil
1 beef tenderloin roast (16 oz)

For salsa:

½ C. canned diced pineapple, in fruit juice, chopped into small pieces
¼ C. red onion, minced
2 tsp. fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp. dried coriander)
1 T. lemon juice

For seasoning:

1 tsp. ground black pepper
1 tsp. ground coriander
1 T. ground cinnamon
¼ tsp. ground allspice
1 T. cocoa powder (unsweetened)
2 tsp. chili powder
¼ tsp. salt

Preheat oven to 375 ºF. For the salsa, combine all ingredients and toss well. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat. For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast. Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each). Serve four slices of the tenderloin with ¼ cup salsa on the side.

Yield: 4 servings
Calories: 215
Fat: 9g
Fiber: 2g

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

 

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

 

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.  You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

 

1 pound beef chuck, cut into 1/2-inch cubes

1 T. all-purpose flour

Kosher salt and freshly ground black pepper

1 T. olive oil

2 onions, roughly chopped

3 carrots, cut on the diagonal into 1/4-inch-thick slices

2 celery stalks, cut on the diagonal into 1/4-inch-thick slices

2 garlic cloves, chopped

1 C. sliced white mushrooms

1 C. dry red wine

1 C. beef broth

1 T. tomato paste

2 fresh thyme sprigs

2 T. cornstarch

½ C. frozen pearl onions, thawed

Chopped fresh parsley (optional)

 

In a large bowl, toss together the beef, flour, and a sprinkling of salt and pepper. Set the Instant Pot to “sauté, medium heat.” Once it reads “hot,” add ½ T. of the olive oil and, working in batches, brown the beef in the hot pot, transferring it to a plate as you finish. Add the remaining ½ T. of olive oil, onions, carrots, celery, and a light sprinkling of salt to the pot and sauté the vegetables for 5 minutes, until softened. Add the garlic and mushrooms and sauté for 2 minutes. Hit “cancel.” Add the wine and scrape the bottom of the pot to loosen up any browned bits, then add the broth and mix in the tomato paste. Return the beef to the pot and mix to combine. Place the thyme sprigs on top of the stew. Cover and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Pluck out the thyme stems (the leaves will most likely have fallen off). Transfer ¼ C. of the broth to a bowl and whisk it with the cornstarch. Return the cornstarch mixture to the pot and mix well. Add the pearl onions. Set the pot to “sauté, high heat” and cook for 5 minutes, to burn off any alcohol and cook the pearl onions. Taste and add more salt and pepper as needed. 6. Serve in bowls and top with parsley if desired. This stew gets better

Greek-Style Flank Steak with Tangy Yogurt Sauce

Greek-Style Flank Steak with Tangy Yogurt Sauce

greekstea1 beef flank steak (12 oz.)

For marinade:
¼ C. lemon juice
1 T. olive oil
2 tsp. fresh oregano, rinsed, dried, and chopped (or ½ tsp. dried)
1 T. garlic, minced (about 2–3 cloves)

For yogurt sauce:
1 C. cucumber, peeled, seeded, and chopped
1 C. nonfat plain yogurt
2 T. lemon juice
1 T. fresh dill, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. garlic, minced (about 2–3 cloves)
½ tsp. salt

For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl. Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at least 20 minutes or up to 24 hours, turning several times. Combine all the ingredients for the yogurt sauce. Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour in advance and refrigerated.) Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving. Slice thinly across the grain into 12 slices (1 ounce each). Serve three slices of the steak with ½ cup yogurt sauce on the side.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 0g

Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

 

1/2 C. 1/4-inch-cubed butternut squash

Kosher salt and freshly ground black pepper

1 tsp. olive oil

1 onion, roughly chopped

1 bell pepper, roughly chopped

tsp. paprika

tsp. chili powder

5 rosemary needles, minced

1 garlic clove, minced

2 large eggs

 

In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.” Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick release the pressure and serve.

Chicken Picadillo

Chicken Picadillo

5a66ca51be40a101257d0e30b9add04a2 tsp. olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1½ T. garlic, mashed (about 3 cloves)
12 oz. boneless, skinless chicken breast, cut into thin strips
1/3 C. no-salt-added tomato sauce
1/3 C. low-sodium chicken broth
1/3 C. lemon juice
¼ tsp. ground cumin
2 bay leaves
1/3 C. water
¼ C. golden seedless raisins

1 T. fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp. dried coriander)
1 T. capers, drained
2 T. green olives, chopped

Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes. Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Instant Pot Hoppin’ John and Beef

Instant Pot Hoppin’ John and Beef

Instant Pot Hoppin’ John and Beef

 

2 lbs. beef stew meat

1 bag 16 oz. dried black-eyed peas

1 can 10 oz. beef broth

5 carrots cleaned and diced

1 celery stalk cleaned and diced

salt and pepper to taste

½ C. flour

2 T. oil

 

Place flour, salt and pepper and stew meat into a zipper bag. Shake bag until almost all of the stew meat is covered. Place oil in the Instant Pot and turn it onto sauté. Once the oil is hot, place the beef into the oil after shaking off the excess flour. Meanwhile, rinse and sort the black eyed peas to remove stones, then drain. Use ½ C. of the broth to deglaze the bottom of the Instant Pot. Put the beef, peas, broth, carrots, and celery in Instant Pot. Turn the Instant Pot onto high pressure and cook for 20 minutes. Natural release. If you prefer softer beans, cook for 25-30 minutes.

Spanish Style Shrimp Stew

Spanish Style Shrimp Stew

1 T. olive oil
1 T. garlic, minced (about 2–3 cloves)
1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
2 cans (14½ oz. each) no-salt-added diced tomatoes
1 C low-sodium chicken broth
2 lb. new (red) potatoes, rinsed and quartered (about 2 C)
12 oz. large shrimp, peeled and deveined (about 24 pieces)
2 T. fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
2 T. lemon juice
2 T. fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp salt
¼ tsp ground black pepper

Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). Add salt and pepper.

Yield: 4 servings
Serving Size: 1½ cups stew (each serving to include about six shrimp)
Calories: 211
Fat: 5g
Fiber: 4g

Burrata with Chanterelles, Dill & Browned Butter

Burrata with Chanterelles, Dill & Browned Butter

Burrata with Chanterelles, Dill & Browned Butter

 

1 small burrata

1 baguette (or crostini)

150 g fresh girolles (chanterelles)

1 T. butter + 1 T. oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and pepper

 

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside. Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat. Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

salmon-stir-fry-veggies2 T. light teriyaki sauce
¼ C mirin (or sweet rice wine)
2 T. rice vinegar
2 T. scallions (green onions), rinsed and minced
1½ T. ginger, minced (or 1 tsp ground)
12 oz. salmon fillets, cut into 4 portions (3 oz. each)

1 bag (12 oz.) frozen vegetable stir-fry
½ T. peanut oil or vegetable oil
½ T. garlic, minced (about 1 clove)
1 T. ginger, minced (or 1 tsp ground)
1 T. scallions (green onions), rinsed and minced
1 T. lite soy sauce

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside. Preheat oven to 350 ºF. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes. Remove salmon from the marinade, and discard unused portion. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute. Add thawed vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.

Yield: 4 servings
Serving Size: one piece of salmon with 1 cup of vegetables
Calories: 253
Fat: 11g
Fiber: 3g

Cherries in Vanilla Syrup

Cherries in Vanilla Syrup

Cherries in Vanilla Syrup

 

2 lbs. cherries, stemmed and pitted

1 1/2 C. sugar

1 vanilla bean, split lengthwise, seeds scraped

2 strips lemon peel (optional)

 

Combine cherries, sugar, vanilla bean, lemon peel (if using), and 3/4 C. water in a medium pot. Bring to a simmer over medium-high heat, and cook until cherries are dark red and softened, and syrup is thickened, 20-25 minutes. Let cool slightly, and transfer cherries and syrup to glass canning jar or container. Seal. Refrigerated, cherries will keep up to 1 month.

Best Snickerdoodles Ever

Best Snickerdoodles Ever

bestsicks1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400°F (200°C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Bloody Mary Pickled Asparagus

Bloody Mary Pickled Asparagus

Bloody Mary Pickled Asparagus

 

2 1/2 C. cider vinegar

2 1/2 C. water

1 1/2 C. tomato juice

8 garlic cloves, minced

3 T. bottled lemon juice

2 T. Worcestershire sauce

1 T. canning and pickling salt

1 T. prepared horseradish

2 tsp. celery seeds

1 1/2 tsp. red pepper flakes

1 tsp. pepper

2 pounds thick asparagus, trimmed to measure 6 inches long

2 (1/4 inch thick) round lemon slices

 

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat. . Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through. 1 to 2 minutes; shake dry. Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press lemon slice into each jar until just submerged. Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)

 

 

Baked Brie Dip with Sun Dried Tomatoes and Thyme

Baked Brie Dip with Sun Dried Tomatoes and Thyme

Baked Brie Dip with Sun Dried Tomatoes and Thyme2 (8 oz) packages Brie cheese

2 tsp fresh garlic, minced

1 tsp fresh thyme leaves, stripped from strips

1 cup sun dried tomatoes packed in oil, drained well and chopped

1/2 tsp fresh cracked black pepper

French bread crostini or crackers

 

Remove the rind from the Brie.  Cut the Brie into chunks.  Drain the sun dried tomatoes well, and chop into bite sized or small pieces.  Combine the minced garlic, fresh thyme leaves, and sun dried tomatoes. Add in cracked black pepper.    Stir to combine. Layer cheese, then topping in an oven proof casserole or black iron skillet.  Bake for about 20 – 25 minutes.  I gave it a stir about halfway through.   The Brie will get all bubbly and melted, and slightly toasted on top.  Serve hot with French bread crostini or crackers.

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

 

4 C. cape gooseberries, husked

1 lemon, juice and zest

1 1/2 C. sugar

Instructions

 

Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after it’s cooled to room temperature.

Pork Mignons with French Applesauce

Pork Mignons with French Applesauce

pork-mignons1 pair pork tenderloins (about 2 lb)
¼ tsp. salt
1/8 tsp. ground black pepper
2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
2 T. dark seedless raisins
2 T. walnuts, broken into coarse pieces
½ tsp cinnamon
Cooking spray

Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked. Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160 °F). To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.

Yield: 4 servings
Calories: 250
Fat: 9g
Fiber: 3g

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.