Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ cup Red Wine

1 can Diced Tomatoes ((15oz))

1 can Tomato Sauce ((8oz))

3 cups Vegetable Broth ((Low Sodium))

2 med Carrots ((diced))

1 stalk Celery ((diced))

1 cup Green Beans (frozen or fresh) ((diced))

2 med Yukon Gold Potatoes ((diced))

1 Tbs Balsamic Vinegar

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

3.  Add Italian Seasoning, Rosemary, and Sage

4.  Add mushrooms and saute until all liquid has evaporated  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve

Mexican Chicken Casserole

 From:  Mexican Chicken Casserole – WellPlated.com

Serves:  6-8

1 cup uncooked quinoa

1 tablespoon extra-virgin olive oil

1 yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)

1 tablespoon, plus 2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon minced garlic about 2 cloves

1 can fire-roasted diced tomatoes (15 ounces) well drained

1 can black beans (15 ounces) , rinsed and drained

1 cup plain nonfat Greek yogurt

½ cup freshly grated sharp cheddar cheese divided

½ cup freshly grated mozzarella cheese divided

Fresh cilantro for serving

Instructions:

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Homemade Wheat Bread

 

• Based on this recipe:  https://amandascookin.com/italian-bread-recipe/#wprm-recipe-container-25936
• Makes: 1 Loaf
• 
  
• 1 packet active dry yeast
• 1/4 cup warm water 110F
• 1/4 teaspoon granulated sugar
• 1/2* cup hot water hot to the touch, not boiling (115-120F)
• 1.5 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1.5 cups wheat flour
• 1-1.5 cups all-purpose flour add more if needed to get to a pliable dough

*I've adjusted the amount of flour from 1 cup to 1/2 cup, but I have not tried this yet.  I am finding the dough to be too sticky and feel adjusting the water content may correct this.

Instructions

• Dissolve yeast, 1/4 cup warm water (110F), and 1/4 teaspoon granulated sugar in a small bowl.
• In a large bowl or stand mixer, combine 1 cups hot water (115-120F), 1.5 tablespoons granulated sugar, the salt, and the oil. Add 1.5 cups of wheat flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
• Add 1-1.5 cups more white flour and mix until well blended. (At this point your dough will still be quite sticky). 
• Kneed dough for 5-10 minutes.  
• grease bowl.  Put dough into the bowl and flip over so both sides have oil on them.  Leave in a bowl, cover with a towel and let rise for 1 hour. 
• After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until it's workable.
• Roll out dough on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
• Put on a greased bread pan, sealed side down, and tuck the ends under. 
• Cover and let loaf rise for 30 more minutes.
• While loaf is rising, preheat oven to 400 degrees Fahrenheit.
• Bake for 25 – 30 minutes.  Mine usually is done by 25 minutes.

• 
  

Apple Crumble - Janice

by Samantha Seneviratne

Total Time

About 1 hour 10 minutes

INGREDIENTS

Yield:8 to 10 servings

• 12tablespoons unsalted butter, melted, plus more for buttering the pan
• 1½cups all-purpose flour
• 1½cup packed dark brown sugar, divided
• 1cup old-fashioned rolled oats
• 1cup pecans, chopped
• 1teaspoon kosher salt
• 3½pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into ½-inch wedges (about 8 medium apples)
• 1tablespoon ground cinnamon
• 2tablespoons fresh lemon juice

PREPARATION

1. Step 1

   Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

2. Step 2

   Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

Shrimp and Wild Rice Casserole

 From:  Philly's Texas Shrimp bag

Serves:  6-8

Ingredients:
1 (8 oz) package of wild rice
1 pound shrimp (31/40 count) peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
3/4 cup mushrooms, thinly sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups grated sharp cheese
Pepper to taste

Directions:

(Rice can be made 1 day in advance)

Preheat oven to 325

Cook rice according to package directions minus 1/4 cup water.  Set aside to cool.  Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute.  Drain immediately and set aside.

Melt butter in a medium saucepan and saute the pepper, onion, and mushrooms until soft, about 5 minutes.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables.  Add salt and pepper to taste.  Mix well.  Spray an 11 x 7 glass casserole dish with vegetable spray.  Place the mixture in the pan and top with remaining 1/2 cup cheese.  Bake for 30 minutes, until bubbly.

Joan's Snack Mix

10 Tablespoons of butter

4 teaspoons Worcestershire Sauce

2 teaspoons seasoned salt

3 cups wheat Chex

3 cups rice Chex

3 cups corn Chex

3 cups original Cheerios

1 cup unsalted nuts

2 or 3 handful of pretzels

Heat oven to 250 degrees.

Melt butter in 9x13 pan or broiler pan in oven.  Stir in Worcestershire sauce and seasoned salt.   Add cereal, nuts, and pretzels.  Mix until all pieces are coated  

Heat in oven 1 hour.  Stir every 15 minutes.

Keeps in covered container for a long time.  Can be frozen.

Dinner Rolls from Johnny

Makes 12 rolls

1 cup plus 2 Tbsp warm water

1/3 cup vegetable oil

2 Tbsp active dry yeast

1/4 Cup Sugar

1 1/2 tsp salt

1 egg

3 1/2 cup bread flour

In mixer bowl combine the water, oil, yeast, and sugar and allow it to rest for 10 minutes or until bubbly.  Using your dough hook, mix in the salt, egg and flour.

Kneed with hook until well incorporated and dough is soft and smooth (just a few minutes) if dough seems too wet add a little additional flour, a tablespoon at a time.

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow it to rest for 10 minutes.  Bake for 10 - 15 minutes at 400 degrees or until golden brown and cooked through.

Instant Pot Chocolate Cake

 From:  https://www.wellplated.com/instant-pot-cake/

FOR THE CAKE:

1/2 cup unsweetened almond milk or milk of choice

1 teaspoon lemon juice

3/4 cup white whole wheat flour

1/4 cup unsweetened cocoa powder sifted if clumpy

1 teaspoon espresso powder or ground coffee

1/2 teaspoon baking soda

1/4 cup pure maple syrup

1/4 cup coconut oil melted and cooled to room temperature

3 tablespoons granulated sugar, optional

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract optional but delicious

FOR THE FROSTING: (Cake is good without frosting too)

• 1 medium avocado very ripe
• 1/2 cup unsweetened cocoa powder sifted if lumpy
• Tiny pinch kosher salt
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla

Instructions

 

If you have a handled trivet: Place it in the bottom of a 6-quart or larger Instant Pot with the handles up so that you can lift the cake out later. Skip the foil sling in Step 2 and move on to Step 3. If you no longer have the trivet, use a small heatproof bowl turned upside down and placed in the center and proceed to Step 2. If your trivet does not have handles, place it in the bottom and proceed to Step 2.

Make a foil sling to lift the pan out of the Instant Pot: Take a long (about 18 inches) piece of foil and fold it over itself the long way (elementary school would call this “hot dog style”) several times to create a long strip. Make sure it is long enough to reach all the way around the bottom of the pan and stick up several inches over the top of each side. Set aside.  In a medium mixing bowl or a large measuring cup, stir together the almond milk and vinegar. Let sit 5 minutes.

In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder or ground coffee, and baking soda until well combined.  To the bowl with the almond milk mixture, add the maple syrup, coconut oil, granulated sugar (is using), vanilla extract, and almond extract. If the coconut oil solidifies, microwave the bowl in 10-second bursts until it liquefies. Whisk until well combined. Add the liquid ingredients to the dry ingredients. By hand with a wooden spoon or spatula, stir just until the flour disappears. It will seem airy and could be a bit lumpy but will be delicious after it’s baked.

Generously coat a 6-inch round cake pan with nonstick spray. Line the bottom with parchment. Coat with spray a second time. Pour the batter into the pan and smooth the top. Cover the top of the pan completely with a double layer of aluminum foil. Really pinch the foil around the top of the pan to create a seal and prevent moisture from creeping in while the cake bakes. Add 1/2 cup water to the Instant Pot (this will prevent it from registering a “Burn” warning).  If using the foil sling, place the cake pan in the center of the foil strip, then pull the strip ends up around the pan. Lower the cake into the Instant Pot, ensuring the ends of the foil poke up on either side of the pan. If the strips stick up out of the Instant Pot, fold them inward towards the center so that you can close the lid. If not using the sling, place the pan directly on the handled trivet.

Cover and seal the Instant Pot. Cook on high pressure (manual) for 35 minutes. When the cooking time is complete, immediately vent the Instant Pot to release any remaining pressure. Carefully open the lid.

Gently lift the cake from the Instant Pot by using the two ends of the foil sling or trivet handles. Place the pan on a wire cooling rack, then unwrap and discard the foil cover. Let the cake cool in the pan for 10 minutes. Run a dull knife, such as a butter knife, around the edge of the pan to loosen the cake, then gently invert it and transfer it to the rack. Let cool on the rack completely.

While the cake cools, prepare the frosting: In a food processor or blender, pulse the avocado, cocoa powder, and salt in 3- to 5-second bursts until mostly combined. Add the maple syrup and vanilla. Process until smooth and creamy, stopping to scrape down the processor a few times as needed. Try not to eat it all right then and there. Place the cooked cake on a serving plate. Frost, slice, and enjoy!

Notes

This yields enough frosting to frost the top and sides of the cake VERY generously. Depending upon how much frosting you like, you may only need two-thirds to three-quarters of it. The extra is delicious dipped with pretzels, on cookies, and/or eating by the spoonful!

TO BAKE IN THE OVEN: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Prepare the cake as directed, skipping the foil sling and cover. Bake for 25 to 35 minutes, until a toothpick in the center comes out mostly clean with just a few moist crumbs (but no wet batter) clinging to it. Check a few minutes before the 25-minute mark for doneness, as all ovens bake differently.

 

 

Spinach and Cheese Strata

 From:  https://www.onceuponachef.com/recipes/spinach-cheese-strata.html#tabrecipe

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 75 Minutes

Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge

1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible

3 tablespoons unsalted butter

1 large yellow onion, chopped (about 2 cups)

3 garlic cloves, minced

12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)

6 ounces (1½ cups) coarsely grated swiss cheese

9 large eggs

2¾ cups milk or plant based milk

2 tablespoons Dijon mustard

1¾ teaspoons salt

¾ teaspoon black pepper

¼ teaspoon ground nutmeg

INSTRUCTIONS

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.

In a large bowl, whisk the eggs. Add the milk, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Udon noodle stir-fry

 From: https://www.delicious.com.au/recipes/hokkien-noodle-stir-fry/kr4202vl?r=recipes/collections/w2dc4x9o

Serves:  2 very large portions

INGREDIENTS

2 tablespoons sesame oil

4 tablespoons soy sauce

1 tsp rice vinager

2 tsp smooth peanut butter

dash of black pepper

1/2 teaspoon chilli flakes, plus extra to serve

1/2 onion, sliced

1 garlic clove, chopped small

1 (1/4 to 1/2 inch) piece of ginger, chopped small

1 small bok choy, finely sliced

1 small head of broccoli, cut into florets

2 carrots, finely sliced

8 baby corn cobs, chopped into bite-sized pieces

1/2 red capsicum, finely sliced

5 button mushrooms, cleaned and quartered

1/4 red cabbage, shredded

1 bundle of Udon Noodles (The package I bought came wrapped in bundles.)

Instructions:

1.  To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce through chilli flakes. Set aside.

2.  Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.

3.  Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavor.

4.  Divide the stir-fry between serving bowls, add more chilli flakes if you like it spicy.