Wednesday, August 28, 2024

Bruschetta

4 cups diced tomatoes 
3 cloves minced garlic
1/2 cup chopped fresh basil
1 TBS basalmic vinegar
2 TBS olive oil 
1/2 tsp salt
1/4 tsp pepper 
Sourdough bread
More olive oil

Use a chopper to dice the tomatoes.   Mix it all together,   Brush olive oil on the bread slices and toast on both sides so you have nice crispy bread to serve it on.   

Wednesday, May 15, 2024

Instant Pot Mexican Rice

 Super simple!  Probably not authentic, but tasty! 

3 TBS olive oil 
3 cup white rice 
3 -4 cloves garlic, minced 
1/4 tsp cumin 
3 cups water 
1 TBS Chicken Better than Bouillon 
8 oz tomato sauce 
1/2 cup salsa (or another 8oz can tomato sauce) 
2 tsp salt  

Set the instant pot to saute and add oil.  When hot, add the rice.  Toast the rice for 3-4 minutes, until the rice turns more white, and loses it's translucent quality and begins to brown.   Add garlic and cumin and cook for 1-2 min more.   Stir in water, chicken bouillon, tomato sauce and salt and stir to combine, ensuring that all the rice is submerged.   

Cook on high 4 minutes, 5 min natural release 

Friday, February 2, 2024

Italian Beef Soup

Makes a big pot full! 

1 TBS olive oil 
1/2 cup onion, chopped (about 1/2 med onion)
1/3 cup celery, chopped (about 2 sticks)
1/2 cup carrots, diced
3/4 lb ground beef
3 cloves garlic, minced
1 - 6 oz can tomato paste 
2 - 14 oz cans diced tomatoes
4 cups beef broth
3 cups diced potatoes   
1 tsp Italian seasoning 
1 tsp salt 
1/2 tsp pepper
2 cups chopped frozen green beans (1/2 to 1" pieces)  

Add oil to instant pot.  Turn instant pot to saute and add onions, celery & carrots. Saute for 3-4 minutes until veggies are soft and translucent.   

Add beef & garlic.  Saute until beef is browned and cooked through.  Drain fat if desired.  

Stir in tomato paste, diced tomatoes (can puree if you don't like tomato chunks), beef broth, potatoes and Italian seasoning.   Add green beans now if you like them softer.  

Close the lid, making sure it's sealed.   Cook on high for 7 minutes.

At the end of the time, do a quick pressure release. 

Remove the lid.  If you didn't already add the beans, add them and stir.  Let beans cook in the hot soup for a few minutes  until no longer frozen.  Salt and pepper to taste.  Can serve with shredded parmesan on top if desired.