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 

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.  

Old-Fashioned Oatmeal

Old-fashioned oatmeal is a great breakfast!     

I created this chart to adjust to the number of servings to make: 

Add water to a sauce pan and bring it to a boil.   Add rolled oats (use GF if gluten free).   Let simmer for 5 minutes, until thick and hearty.  

Scoop servings into a bowl.  Add a TBS of sweetener such as honey, and about 1/4 tsp to 1/2 tsp cinnamon.  I also love adding 1/2 cup frozen fruit such as strawberries, peaches or blueberries.  Pour any kind milk on top if desired to make it creamier.   

Cinnamon Apples

Peel and cube an apple into 1/2" cubes 
Put in a pot, and cover with water.
Simmer about 5 minutes on medium until tender. 
Drain apple. 
Add 1/2 TBS butter and 1/4 tsp cinnamon.  

Serve warm or cold.  Can add granola for an apple crisp!  

Asian Sesame Noodle Salad

12 oz spaghetti, fettucinie or angel hair pasta (GF ok) 3 TBS sesame seeds  2 TBS Oil  1 TBS Sesame oil  ¼ C. soy sauce  ¼ c. rice vinegar 1 TBS sugar  ½ tsp cayenne  1 med red bell pepper, slivered ¾ c shredded carrots ¾ c sliced green onions  ½ c cilantro 1 cup snow peas, sliced in half  Salt  1 tsp red chili pepper flakes (optional) 

Boil noodles. While noodles are cooking, prep the rest.  Saute sesame seeds in oil in a pan 2-3 minutes until golden. Remove from heat and mix in soy sauce, vinegar, sugar and cayenne.  Rinse and drain noodles in cold water.  Pour onto noodles and mix well.  Add pepper, carrots and onions and toss.  Add salt to taste.  Can cover and chill up to a day ahead

Chia Seed Pudding

 Tasty treat and healthy too! 

VANILLA 

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 


CHOCOLATE  

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Cocoa powder 
3 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 

Fresh Salsa / Pico de Gallo

 Delicious with homegrown tomatoes, but store bought tomatoes in the winter will do... 

4 red tomatoes on the vine 
1/2 red onion 
1/4 cup chopped cilantro 
1/2 lime 
1/2 to 1 tsp salt (to taste) 

Slice tomatoes and onion.  You can then dice them with a knife, but having a chopper makes this SO easy!  Drain liquid from tomatoes.  Put in bowl and add chopped cilantro and salt.  Hand squeeze 1/2 lime into the mixture.  Stir and sample.  Add more lime or salt to taste.  

Legit Mexican Refried Beans

 For many years, I had as new year's resolution to learn how to cook dry beans.  I don't know what it was but it seemed so hard to me!  Well, guess what.  Instantpot makes it super easy!  My husband LOVES the refried beans at mexican restaurants, so I wanted to recreate that.  (I agree with him, they are way better than canned!)  

1 tbs olive oil 
1/3 cup chopped onion 
1 jalapeno, seeded and diced 
4 cloves garlic 
2 cups dry pinto beans, rinsed well and picked through 
1-1/2 TBS chicken better than bouillon (can use chicken stock instead) 
7 cups water 
2 bay leaves 
2-1/2 tsp salt 
1 tsp cumin 
1 tsp oregano 
dash cayenne pepper (up to 1/4 tsp, depending on your spiciness level) 

Saute onion and jalapeno until softened in Instantpot, 3-4 minutes.  Add garlic and saute 30-60 seconds more.  Add a bit of water and stir, scraping up any bits on the bottom.  Add the remaining ingredients, and cook on high for 45 minutes.  Let naturally release 25 minutes. 

Remove lid, strain liquid out into a bowl to reserve.  Blend with a stick blender, adding a little reserved liquid until it is the texture you prefer, about a cup or so.    

Vietnamese BBQ Pork Noodle Bowl

When I ordered this at our local Pho restaurant, I knew I had to try and recreate it.  So simple and flavorful! 

Meat + Marinade 
1 lb pork, sliced into small bite-size pieces
2 TBS minced onions
1 TBS pressed garlic
3 TBS cane sugar
2 tsp fish sauce
1 TBS Soy sauce (or Bragg's liquid aminos)
1 tsp pepper
2 TBS olive oil

Mix together marinade and pour over meat pieces in a large ziploc bag.  Let sit for at least an hour, or overnight.  Spread on cookie sheet in a single layer and cook at 375 degrees for 15 minutes.  Broil on high to get a golden color, then flip the meat over and repeat. 

Nuoc Cham (Sauce) 2 minced garlic cloves
2 TBS sugar
1/2 C. Warm water
1/4 c. fish sauce
1/4 c. fresh lime juice
2 TBS white vinegar
red pepper flakes (depending on how spicy you like it, I only added 1/4tsp)
1 green onion, chopped.

Mix together garlic cloves, sugar and warm water and stir till sugar is dissolved.  Add the rest of the ingredients and mix.  This sauce is very water, but it totally works when poured on top of the noodles!

Serve with: Cooked Stir-fry rice noodles
Matchstick carrots
Cucumbers, cut into sticks (kind of like the matchstick carrots)
Bean sprouts
Mint leaves

Egg rolls on the side is a nice touch, if preferred.  You could also leave out the meat easily for a flavorful vegetarian dish. 

Chex Mix - Gluten Free

This is our version of Chex mix!

6 cups Rice or Corn Chex (or a mix)
4 cups plain Cheerios
10 cups popcorn
1 1/2 sticks butter (3/4 cup)
1/2 cup worcestershire sauce (gluten free if needed)
2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

In a very large bowl, mix together chex, cheerios, and popcorn.  In a small bowl, melt butter.  Mix in worcestershire sauce and seasonings.  Pour over the mix in the large bowl slowly, while stirring. Dump mix on two 15x10 trays and bake at 250 for 45 minutes, stirring every 15 minutes.  

Can also add after cooking (but we usually don't):
2 cups peanuts
2 cups pretzels (gluten free if needed)

You might want to half this recipe because this is a lot, but why?

Frozen Hot Chocolate

Dairy Queen has frozen hot chocolate.  So why not make your own healthier version? 
1/4 c. cornstarch
1/3 c. cocoa
dash salt
1/3 c. agave
2 c. milk (use coconut milk for dairy free)
2 c. cream (use coconut cream for dairy free)
1 tsp vanilla

Whisk together the cornstarch, cocoa and salt.  Add agave and mix.  Whisk in the milk and cream and then add the vanilla.  Add to 1/2 gallon ice cream maker and follow directions for a tasty ice cream!

Thai Sweet Chili Sauce on Thai Chicken Wraps

Our Costco carried an amazing bottle of Thai sweet chili sauce over the winter.  It cost about $5 for a huge bottle.  During the summer, however, I haven't been able to find it there.  I looked around town, but the best I found was a tiny bottle at the health foods store for $4 and it was like 6 oz.  As if that would be enough for my family.  And it just wasn't the same.  I finally called Costco and they tell me that it's a seasonal thing.  Whaaa??  Alright, then, let's make our own!  I combined a few recipes to get this: 

1 cup water
3/4 cup rice vinegar
1/3 to 1/2 cup white sugar (evaporated cane juice)
2 tsp fresh minced ginger
2-3 garlic cloves, pressed
1/2 to 1 tsp red pepper flakes, depending on how hot you like it
2 tsp ketchup
1 TBS cornstarch
2 TBS water

Bring the water and vinegar to a boil.  Add the sugar, ginger, garlic, red pepper and ketchup and let boil for 5 minutes.  Mix cornstarch and water, then drizzle into boiling mixture while whisking until thickened.  

Now, you may ask, what would I eat this with?  

THIS:   Thai Chicken Wraps

"Mom, it's like a burst of flavors mingling in my mouth" --- 14 year old son upon tasting this recipe

Trust me, you will love these.  Rave reviews all around.  We do serve these buffet style so picky eaters can choose what they like.  We also add cilantro and thai sweet chili sauce to everything already include in the recipe, and they are delicious!  

Alternatively, you can make these GF by simply skipping the wrap (or using a GF or lettuce wrap) and eating the filling or putting it on a salad.  You can also skip the chicken and go vegetarian easily, it's super flavorful.  

Quick Toasted Coconut Granola

You probably don't have too many granola emergencies, but there are times when you want it faster than two hours, and this is quick and easy.  

6 C. rolled oats (use GF oats if you want gluten free)
1 c. coconut
3/4 c. chopped or sliced almonds
1 TBS cinnamon
3/4 c. honey
3/8 c. coconut oil

Combine first 4 dry ingredients in a bowl.  In a large (family-size) electric skillet, melt honey and oil at about 350 degrees (med heat). Add dry to the honey/oil mixture and stir to coat.  Stir often to prevent burning for about 12 minutes.  Cool and it will get crunchy.

If you don't have a large electric skillet, you can half the recipe and do it in a smaller electric skillet or in a large frying pan.
 

Baked Potato Soup

This is one of my husband's favorites.  I've adapted the recipe to be gluten free and dairy free for my allergic kids and it's still just as tasty as the original dairy-laden version.   

1/2 lb bacon (or so)
2/3 c. butter*
2/3 c. flour or cornstarch for gluten free
2 TBS better than bouillon + 6 c. of water (or 6 c. chicken broth/stock)
1/2 onion, blended
9 small or 4 large baked potatoes
5 green onions, chopped
1-2 cups shredded cheddar cheese*
1 c. sour cream*
1 tsp salt (or to taste)
Black pepper to taste

If your potatoes aren't baked yet, you can scrub them, poke them with a fork and cook in the microwave.

Preheat oven to 400 degrees.  Line a baking sheet (use one with edges!  Like the 15x10x1" tray) with tin foil.  Lay the bacon out on the tin foil.  Bake for 15-20 minutes or until crispy how you like it.

In a large pot, melt the butter.  (You can also use bacon grease or any combination of butter/grease.) Add 1/2 blended onion to the butter and saute 3-4 minutes until translucent.  (Blend the onion in a blender by adding a little water.)  Mix in the 2 TBS of better than bouillon (if using) with the butter/onion mix.  Then add the flour or cornstarch and mix to make a paste.  Add water or chicken stock.  Bring to a boil and let thicken on med. heat.

Peel the potatoes and mash slightly, depending on how chunky you like the soup.  Add potatoes and season to taste.

Set out the following for toppings:
Green onions
Cheddar cheese
Sour cream
Crumbled bacon

*This soup tastes fabulous even without the dairy toppings.  Also, most people who are allergic to dairy can still eat butter, but if not, substitute bacon grease or another dairy-free alternative.   Sour cream and cheese can also sometimes be tolerated by lactose-intolerant people like my 3 year old who doesn't do well with straight milk/ice cream.

Super Simple Coleslaw

Super tasty with shredded pork! 

1/4 head cabbage, shredded
2 carrots, peeled and shredded
1/2 c mayo
3 TBS apple cider vinegar
1-1/2 TBS sugar or evaporated cane juice.
1 T minced onion (optional)
Salt/Pepper

Shred cabbage and carrot, put in bowl big enough to toss.  Mix mayo, vinegar, sugar and onion to make dressing.  Add to cabbage mix and toss.  Salt and pepper to taste.

Mini Meatloaves

Of course you could make a regular meatloaf, but  mini meatloaves are much more fun and cook a lot faster.  

1 c. ketchup
1 c. oat flour (just put 1 -1/2 c oats in the blender - use GF oats for GF version)
1/2 c. pureed onion  (just put the onion with a little water in the blender)
1 large egg
1 T Worcestshire sauce
2 tsp salt
1/2 tsp pepper
1.5 to 2lbs ground beef

Mix together all the ingredients except the beef.  Add beef and mix with your hands.  Put in muffin pans about 3/4 full.  

If desired, top with:
ketchup
Parmesan or mozzarella cheese
Leftover mashed potatoes w/dab of butter
spaghetti sauce, cooked sausage, cheese for pizza meatloaf

Bake 350 for 25-30 minutes.

Shipwreck in a crock pot

Simple, easy, tasty.   And it even has a fun name. 

4-5 potatoes, cut into 1/2" sticks (like french fries)
1 lb ground turkey, cooked
1 onion, pureed
1 carrot (or 6-8 baby carrots), chopped or sliced
2 celery stalks, chopped or sliced

2 tsp salt 

1/2 tsp garlic powder 

Put the above ingredients in the crockpot.

Make the sauce in a pot:

1/2 c butter
6T flour or cornstarch
2t bouillon
3 c milk (can do dairy free if desired)
1 TBS Worcestershire sauce
Salt and pepper to taste

Melt the butter, then add flour and bouillon. Mix to make a paste.  Add milk and worcestershire sauce.  Bring to a boil until it's thick.  Add salt and pepper to taste if necessary.

Pour over the top of all the ingredients.  Yeah, it kind of looks like a shipwreck, but don't worry, it tastes good.

Turn crockpot on 8 hours on low or 4 hours on high.

INSTANT POT DIRECTIONS: 

Saute 2 TBS butter with the chopped onion, carrot and celery 4-5 minutes until translucent.  Add the ground turkey (uncooked), 2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp pepper.  Cook until ground meat is no longer pink inside.  Add potato sticks.  

Add 3 cups of water, 1 TBS beef bouillon, 1 TBS Worcestershire sauce, stir. 

Put lid on the instant pot and set on high for 7 minutes. 

In the meantime, mix 1/2 cup of milk with 3 TBS of cornstarch.

Let natural release 10 minutes.  Turn to saute.  

Whisk in to the stew to thicken.   

Asian Turkey Lettuce Wrap Salad

Everyone enjoyed this meal.  The four year old said "I'm not having lettuce wraps!" but I do want the meat and rice and lettuce and carrots.  Even the two year old took one bite and said, "Mmmmmmm!"  
Meat mixture:
1.5 lbs ground turkey, cooked
1 tsp toasted sesame oil
3 cloves garlic
6 green onions, chopped
3 stalks celery, chopped into small pieces
1/4 c. soy sauce
1 T sucanat (brown sugar)
1 T rice wine vinegar

Dressing:
3 T soy sauce
2 T rice wine vinegar
1 T honey
1 T Stone ground mustard
dash up to 1 T hot sauce
1 tsp toasted sesame oil
1/4 c. water

Add Ons:
Romaine Lettuce
Cooked rice
Shredded carrots
Chopped cilantro
Chopped Water Chestnuts (optional)

Combine ingredients for dressing.  Add as much hot sauce as you like (either tabasco or siracha hot sauce.)  Shred carrots, cook rice, chop cilantro and wash lettuce.

Cook ground turkey until no pink remains.  Add sesame oil and stir.  Press garlic cloves into mixture and add green onions and celery.  Stir and saute' for a minute or two.  Combine soy sauce, sucanat, and rice wine vinegar in a small bowl.  Add to turkey mixture and let cook for a couple more minutes.

You can serve as traditional lettuce wraps, or as a salad, which is much easier to eat.  Layer in this order:  salad, rice, meat, chestnuts, carrots, cilantro, and drizzle on the salad dressing.

adapted from:
http://www.foodnetwork.com/recipes/melissa-darabian/turkey-lettuce-wraps-recipe/index.html

Old-Fashioned Coconut Brown Rice Pudding

I always like to make a big batch of brown rice and then use the leftovers.  This is a relatively quick and yummy whole grain rice pudding. 

1 can coconut milk (Could sub cow's milk - 2 c. Rice milk separates. Almond milk may work)
2 c. cooked brown rice
3/4 tsp cinnamon
1/4 to 1/2 c. sweetener (agave, honey, maple syrup) - depending on how sweet you prefer, I usually go for 1/3 to 1/2 with hone.
1/2 c. raisins (optional)
5 eggs

Mix everything together in a bowl.  Pour into a greased 9x13 pan and bake for about 35-40 minutes at 350, or until set.