We like this served over cauliflower rice (from Trader Joe's) and with Thai Curry Meatballs. I usually put the rice in a bowl, add the meatballs and ladle the soup over it all. This can be made Whole 30 compliant. So good and even the hubs likes it.
Ingredients:
3 Tbsp. olive oil
1 onion, diced
1/4 cup red curry paste
1/4 tsp red pepper flakes
1 Tbsp, fresh grated ginger root
8 cloves garlic, pressed
3 cups uncooked butternut squash, peeled, cut into 1" cubes (buy pre-cut and bagged in produce)
1 large sweet potato, peeled, cut in 1" cubes
3 medium carrots, peeled, diced
4 cups vegetable stock
1 tsp. salt
1/2 tsp. pepper
14 oz. can coconut milk
1 Tbsp. dried basil
Garnish:
1 cup roasted almonds (or peanuts if not Whole 30)
fresh squeezed lime juice
cilantro
Instructions:
1. Add olive oil to a large soup pot over medium heat. once oil is hot, add onions and saute until tender, about 3-5 minutes. Add red curry paste, red pepper flakes, ginger and garlic. Stir and saute for 2-3 minutes. Add squash, sweet potatoes, carrots and vegetable stock. Season with salt and pepper. Bring to a boil, cover and reduce heat to medium. Simmer for 15-20 minutes or until vegetable are soft.
2. Remove from heat. Get out a second pot (large enough to hold soup). Spoon half the vegetable mixture into a blender and puree until smooth. Transfer to the clean pot. Repeat with the remaining vegetable mixture.
3. Stir in coconut milk and basil to the soup and cook until warmed through. Serve garnished with lime juice, cilantro and roasted peanuts or almonds.
THAI CURRY MEATBALLS
Ingredients:
1 large egg
3/4 cup rolled oats
3 Tbsp. milk
1 pound lean ground turkey
1/2 Tbsp. minced ginger root
1/2 Tbsp. red curry paste
1/2 tsp sugar
1/4 cup chopped cilantro
1/2 tsp salt
1 large garlic clove, pressed
1-1/2 green onions finely chopped
1 Tbsp cooking oil
Instructions:
In a large bowl, combing the eggs, oats and milk. Let mixture stand for 5-10 minutes. Add ground turkey, ginger, curry paste, sugar, cilantro, salt, garlic and green onions. Mix to combine. Shape into small meatballs (smaller than a golf ball). In a large skillet, heat oil over medium high heat. Brown in batches so you don't crowd the pan. Cook for 2-3 minutes, turning to brown evenly. You may either finish cooking all the way through in the skillet, bake to finish or you can add them to your soup and simmer for about 10 minutes to finish cooking all the way. (I find it easiest to just add them to the soup to finish cooking).
Sunday, July 29, 2018
IP (Instant Pot) Buffalo Chicken Sandwiches
So good. All the amazing flavors of buffalo chicken wings, made into a yummy sandwich in the instant pot.
4 boneless, skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. olive oil
14 oz. buffalo wing sauce
2 stalks celery
3/4 cup shredded carrots (found bagged in the produce section near the bagged salad)
1 Tbsp. red onion, thinly sliced
1/3 cup good quality blue cheese dressing
6 Kaiser-style buns, toasted
1. Sprinkle chicken with salt and pepper.
2. Using at least a 6 qt. IP, remove the lid and press the saute button. When the word HOT shows in the display, swirl in the olive oil. Add the chicken and cook 2 minutes per side or until lightly browned. Turn IP off by pressing the CANCEL button.
3. Reserve 2 Tbsp. of wing sauce. Pour remaining sauce over chicken. Close and lock the lid of the IP. Turn the steam release valve to "SEALING". Cook at high pressure for 10 minutes.
4. While chicken cooks, slide celery cross-wise to equal 3/4 cup. Combine 2 Tbsp. wing sauce, celery, carrot shreds, onion and dressing. Toss to coat evenly.
5. When cooking under pressure time is up, do a quick pressure release transfer chicken to a bowl, reserving cooking liquid. Shred the chicken using two forks (or with your mixer). Toss in 1/2 cup of reserved cooking liquid. Serve shredded chicken mixture on toasted buns; top with carrot/celery slaw mixture.
SO, so good. Enjoy.
4 boneless, skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. olive oil
14 oz. buffalo wing sauce
2 stalks celery
3/4 cup shredded carrots (found bagged in the produce section near the bagged salad)
1 Tbsp. red onion, thinly sliced
1/3 cup good quality blue cheese dressing
6 Kaiser-style buns, toasted
1. Sprinkle chicken with salt and pepper.
2. Using at least a 6 qt. IP, remove the lid and press the saute button. When the word HOT shows in the display, swirl in the olive oil. Add the chicken and cook 2 minutes per side or until lightly browned. Turn IP off by pressing the CANCEL button.
3. Reserve 2 Tbsp. of wing sauce. Pour remaining sauce over chicken. Close and lock the lid of the IP. Turn the steam release valve to "SEALING". Cook at high pressure for 10 minutes.
4. While chicken cooks, slide celery cross-wise to equal 3/4 cup. Combine 2 Tbsp. wing sauce, celery, carrot shreds, onion and dressing. Toss to coat evenly.
5. When cooking under pressure time is up, do a quick pressure release transfer chicken to a bowl, reserving cooking liquid. Shred the chicken using two forks (or with your mixer). Toss in 1/2 cup of reserved cooking liquid. Serve shredded chicken mixture on toasted buns; top with carrot/celery slaw mixture.
SO, so good. Enjoy.
IP Beef Stew
The stew meat in the recipe comes out more tender than ANY stew I have ever had.
I have adapted my version from this one: https://thisoldgal.com/pressure-cooker-beef-stew-with-root-vegetables/
I think the best part is how the carrots and potatoes are adding only for the last 3 minutes of cooking. This makes them the perfect consistency (in my opinion).
3 Tbsp EVOO
1 Tbsp. butter
2 pounds stew meat (or chuck roast cut in 2" cubes
3 cloves pressed garlic
1 large white onion, chopped
8 oz. beer, I used Modelo (don't tell my husband)
3 cups beef broth
2 Tbsp. Worcestershire Sauce
1 small can tomato paste
1/2 tsp Smoked Paprika
1-1/2 tsp. sugar
1 tsp. sea salt
1/2 tsp black pepper
4-6 carrots, peeled and cut into bite sized chunks
2 large Yukon gold potatoes, scrubbed and cut into bite size chunks
2 bay leaves
Cornstarch to thicken if desired
Instructions
1. Turn on the saute feature of your IP and wait for it to get HOT.
2. Season the beef with salt and pepper.
3. Add the oil and butter to the IP. Saute the onions, beef and garlic, cooking in small batches and removing as browned so you don't "steam" the meat.
4. Pour in beer to de-glaze the inner pot. Add the Worcestershire sauce, tomato paste, paprika and sugar.
5. Add the browned beef, onions and garlic mixture to inner pot.
6. Secure the cooking lid and make sure the pressure valve is set to SEAL. Cook on High Pressure HP for 30 minutes.
7. When the beep indicates the 30 minutes is up, allow for a 10 minute Natural Release (NPR or NR). Then do a full release and remove the lid when your pin has dropped.
8. Open the lid and add in the carrots and potatoes. Lock on the lid again, SEAL the vent and cook for 3 minutes on High Pressure (HP)
9. Allow for another 10 minute natural release (NPR, NR). Then release any remaining pressure until the safety pin drops.
10. Open the lid and remove 1/2 cup of liquid to mix with your cornstarch to make a thickening slurry. Add slurry to inner pot and whisk it all together. Remove bay leaves and serve.
I like my stew serves straight up, but it can be stretched by serving over egg noodles, too.
We like to serve with garlic salt for personal seasoning preference at the table. Enjoy.
I have adapted my version from this one: https://thisoldgal.com/pressure-cooker-beef-stew-with-root-vegetables/
I think the best part is how the carrots and potatoes are adding only for the last 3 minutes of cooking. This makes them the perfect consistency (in my opinion).
3 Tbsp EVOO
1 Tbsp. butter
2 pounds stew meat (or chuck roast cut in 2" cubes
3 cloves pressed garlic
1 large white onion, chopped
8 oz. beer, I used Modelo (don't tell my husband)
3 cups beef broth
2 Tbsp. Worcestershire Sauce
1 small can tomato paste
1/2 tsp Smoked Paprika
1-1/2 tsp. sugar
1 tsp. sea salt
1/2 tsp black pepper
4-6 carrots, peeled and cut into bite sized chunks
2 large Yukon gold potatoes, scrubbed and cut into bite size chunks
2 bay leaves
Cornstarch to thicken if desired
Instructions
1. Turn on the saute feature of your IP and wait for it to get HOT.
2. Season the beef with salt and pepper.
3. Add the oil and butter to the IP. Saute the onions, beef and garlic, cooking in small batches and removing as browned so you don't "steam" the meat.
4. Pour in beer to de-glaze the inner pot. Add the Worcestershire sauce, tomato paste, paprika and sugar.
5. Add the browned beef, onions and garlic mixture to inner pot.
6. Secure the cooking lid and make sure the pressure valve is set to SEAL. Cook on High Pressure HP for 30 minutes.
7. When the beep indicates the 30 minutes is up, allow for a 10 minute Natural Release (NPR or NR). Then do a full release and remove the lid when your pin has dropped.
8. Open the lid and add in the carrots and potatoes. Lock on the lid again, SEAL the vent and cook for 3 minutes on High Pressure (HP)
9. Allow for another 10 minute natural release (NPR, NR). Then release any remaining pressure until the safety pin drops.
10. Open the lid and remove 1/2 cup of liquid to mix with your cornstarch to make a thickening slurry. Add slurry to inner pot and whisk it all together. Remove bay leaves and serve.
I like my stew serves straight up, but it can be stretched by serving over egg noodles, too.
We like to serve with garlic salt for personal seasoning preference at the table. Enjoy.
Breakfast Salad (can be Whole 30 compliant)
Breakfast Salad-make ahead for grab and go mornings
Breakfast sausage-see recipe below...
3 cups baby tomatoes, cut in half
8-9 hard boiled eggs, chopped
1/4 cup red onion, diced
2 avocados, diced
cilantro to taste
1/2 tsp salt
1/4 tsp black pepper
2 lemons, juiced
Mix all together in a large bowl. Portion out for 4 servings
To make the breakfast sausage patties/meatballs:
2 Tbsp. Cooking oil
1/2 cup white onion, minced
1 lb. ground turkey
1/2 tsp. dried sage
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
Pre-heat oven to 350*, line a baking sheet with parchment paper.
Saute onion in 1 Tbsp. oil for 2 minutes. Add remaining ingredients. Form 8 patties or meatballs. Cook in skillet with 1 Tbsp. oil. 2 minutes each side. Finish cooking in the oven 5-7 minutes until no longer pink inside.
Breakfast sausage-see recipe below...
3 cups baby tomatoes, cut in half
8-9 hard boiled eggs, chopped
1/4 cup red onion, diced
2 avocados, diced
cilantro to taste
1/2 tsp salt
1/4 tsp black pepper
2 lemons, juiced
Mix all together in a large bowl. Portion out for 4 servings
To make the breakfast sausage patties/meatballs:
2 Tbsp. Cooking oil
1/2 cup white onion, minced
1 lb. ground turkey
1/2 tsp. dried sage
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
Pre-heat oven to 350*, line a baking sheet with parchment paper.
Saute onion in 1 Tbsp. oil for 2 minutes. Add remaining ingredients. Form 8 patties or meatballs. Cook in skillet with 1 Tbsp. oil. 2 minutes each side. Finish cooking in the oven 5-7 minutes until no longer pink inside.
IP (Instant Pot) Stuffed Bell Pepper Soup
Ingredients:
2 cloves garlic, pressed
2 Tbsp. olive oil
2 pounds ground turkey or beef
1 tsp. salt
2 tsp. Italian seasoning
2 (14.5 oz) cans fire roasted tomatoes, undrained
8 oz. tomato sauce
3 bell peppers, not green (I like a variety of colors red, yellow and orange), chopped
1 bunch green onions, chopped
3 cups cooked rice
Instructions:
1. Turn on the saute feature of your IP. Add the oil when hot and garlic, beef, salt and seasoning. Cook for 6-8 minutes, stirring to break up meat.
2. Stir in the tomatoes, peppers and green onions. Press the cancel button to turn of the saute feature.
3. Seal the lid, turn the vent to "sealed", choose the "manual" button and adjust the time to 10 minutes.
4. When time is up, press the cancel button and do a quick release QR to release the pressure. Serve over regular white or brown rice. Also good over cauliflower rice.
2 cloves garlic, pressed
2 Tbsp. olive oil
2 pounds ground turkey or beef
1 tsp. salt
2 tsp. Italian seasoning
2 (14.5 oz) cans fire roasted tomatoes, undrained
8 oz. tomato sauce
3 bell peppers, not green (I like a variety of colors red, yellow and orange), chopped
1 bunch green onions, chopped
3 cups cooked rice
Instructions:
1. Turn on the saute feature of your IP. Add the oil when hot and garlic, beef, salt and seasoning. Cook for 6-8 minutes, stirring to break up meat.
2. Stir in the tomatoes, peppers and green onions. Press the cancel button to turn of the saute feature.
3. Seal the lid, turn the vent to "sealed", choose the "manual" button and adjust the time to 10 minutes.
4. When time is up, press the cancel button and do a quick release QR to release the pressure. Serve over regular white or brown rice. Also good over cauliflower rice.
IP (Instant Pot) Buffalo Chicken Chowder
I don't remember where I got this recipe, but it is simple and warming on a cold evening. I've whipped it up for lunch on the weekends and also for dinner after work. I really like the spicy flavor.
Ingredients:
1 Tbsp. olive oil
1.5 pounds boneless, skinless chicken breast, diced
1 white onion, diced
2 cup celery, diced
2 cup carrots, diced
1.5 cups diced potatoes (1/2" pieces, yukon gold potatoes are a good choice, but russets work, too)
48 oz. box chicken broth
3/4 cup Buffalo hot sauce (I used Franks, the regular version is Whole30 compliant)
2/3 cup full fat canned coconut milk or half and half
1/4 cup cilantro for garnish, optional but adds color
1. Turn on the saute function of your IP. When HOT, add the olive oil, then the onion and saute for 2-3 minutes. Select cancel to turn off the saute function.
2. Place your chicken, celery, carrots, potatoes, broth, and sauce on top of the onions. Secure the lid and make sure the vent is in the Sealing position.
3. Select the manual functions and cook on high pressure for 12 minutes. Use the QR quick release method and use a kitchen towel to put over the valve in case you have broth come out the vent. When the steam is completely release and button has dropped, remove the lid.
4. Stir in the coconut milk or half and half. Serve in bowls topped with optional cilantro garnish.
Ingredients:
1 Tbsp. olive oil
1.5 pounds boneless, skinless chicken breast, diced
1 white onion, diced
2 cup celery, diced
2 cup carrots, diced
1.5 cups diced potatoes (1/2" pieces, yukon gold potatoes are a good choice, but russets work, too)
48 oz. box chicken broth
3/4 cup Buffalo hot sauce (I used Franks, the regular version is Whole30 compliant)
2/3 cup full fat canned coconut milk or half and half
1/4 cup cilantro for garnish, optional but adds color
1. Turn on the saute function of your IP. When HOT, add the olive oil, then the onion and saute for 2-3 minutes. Select cancel to turn off the saute function.
2. Place your chicken, celery, carrots, potatoes, broth, and sauce on top of the onions. Secure the lid and make sure the vent is in the Sealing position.
3. Select the manual functions and cook on high pressure for 12 minutes. Use the QR quick release method and use a kitchen towel to put over the valve in case you have broth come out the vent. When the steam is completely release and button has dropped, remove the lid.
4. Stir in the coconut milk or half and half. Serve in bowls topped with optional cilantro garnish.
IP (Instant Pot) Turkey Sweet Potato Chili
Originally shared by my Cardio Barre instructor, Danielle, I've adapted this for IP cooking. Normally, I triple the recipe, though because it is SO good.
Ingredients:
20 oz. package of lean ground turkey breast
Sea Salt to taste
1/2 chopped onion
3 cloves garlic, or to taste
1 can Rotel tomatoes
8 oz. can tomato sauce
1/2 tsp. cumin
1/4 tsp chili powder
1/4 tsp. paprika
1 bay leaf
1 medium sweet potato, uncooked, peeled and cut into 1/2" cubes
3/4 cup water or broth
cilantro for garnish
I usually use the saute mode on my IP to brown the turkey first. It also heats the inner pot so it takes less time to come up to cooking pressure if you turn on the saute mode.
You can mix all of the ingredients together and cook on high pressure HP for 10 minutes, followed by a quick release QR. This makes the sweet potatoes very soft, so I've experimented...
I now cook everything except the sweet potatoes and garnish on HP for 7 minutes, do a QR then stir in the sweet potatoes and cook on HP for 3 minutes, then a QR. The sweet potatoes aren't as mushy this way.
You like spicy? Try some or all of these variations:
1. Use the Chipotle flavored Rotel tomatoes. I usually triple this recipe, so I use 2 cans of regular Rotel and 1 can of the Chipotle flavor.
2. Instead of tomato sauce, you can use mexican Pato sauce or use it for part of the tomato sauce. Again, when I triple the recipe, I use one can of Pato sauce, then two cans of plain tomato sauce.
3. Chili powder, I have substituted Chipotle Chili powder and it is good, too.
This freezes well, and makes a great grab and go lunch or snack without getting off track too much.
Ingredients:
20 oz. package of lean ground turkey breast
Sea Salt to taste
1/2 chopped onion
3 cloves garlic, or to taste
1 can Rotel tomatoes
8 oz. can tomato sauce
1/2 tsp. cumin
1/4 tsp chili powder
1/4 tsp. paprika
1 bay leaf
1 medium sweet potato, uncooked, peeled and cut into 1/2" cubes
3/4 cup water or broth
cilantro for garnish
I usually use the saute mode on my IP to brown the turkey first. It also heats the inner pot so it takes less time to come up to cooking pressure if you turn on the saute mode.
You can mix all of the ingredients together and cook on high pressure HP for 10 minutes, followed by a quick release QR. This makes the sweet potatoes very soft, so I've experimented...
I now cook everything except the sweet potatoes and garnish on HP for 7 minutes, do a QR then stir in the sweet potatoes and cook on HP for 3 minutes, then a QR. The sweet potatoes aren't as mushy this way.
You like spicy? Try some or all of these variations:
1. Use the Chipotle flavored Rotel tomatoes. I usually triple this recipe, so I use 2 cans of regular Rotel and 1 can of the Chipotle flavor.
2. Instead of tomato sauce, you can use mexican Pato sauce or use it for part of the tomato sauce. Again, when I triple the recipe, I use one can of Pato sauce, then two cans of plain tomato sauce.
3. Chili powder, I have substituted Chipotle Chili powder and it is good, too.
This freezes well, and makes a great grab and go lunch or snack without getting off track too much.
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