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.
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
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.
Soooo good that even my son that hates salad dressing likes this one!
2/3 cup honey
1/3 cup whole grain Dijon mustard
1/4 cup smooth dijon mustard
1/4 cup avocado oil
2 TBS Apple cider vinegar
2 -3 garlic cloves, minced
Mix it all together in a small bowl.
I like to store this in a 12 oz tall mason jar with a mason jar salad dressing lid!
Highly delicious on a salad with these ingredients:
Romaine Lettuce and/or spinach
Chicken
Bacon
Avocado
Sliced red onions
Diced fresh tomatoes
I used to think that making beans from dry beans was SO HARD to get right. But with the instant pot, it's SO EASY! And way tastier than canned refried beans.
1 TBS Olive oil
1 jalapeno pepper, cored/seeded/chopped
1/2 cup chopped onion
4 cloves garlic, minced
3 cups dry pinto beans, rinsed and picked over
12 cups water
1 TBS better than bouillon
1-1/2 tsp salt
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 TBS Apple cider vinegar
Heat oil in the instant pot with saute button. Add jalapeno, onion and garlic and saute for about 2-3 minutes until softened.
Add beans, water, bouillon, spices and vinegar.
Put lid on the instant pot. Pressure cook on high for 35 minutes.
When it's done, let it naturally release, which is about 20 minutes or so.
Pour off most of the liquid into a bowl. Use a stick blender to blend up the beans to the consistency you want (smooth and soft), adding more of the cooking liquid if needed. You can use a potato masher too, but a stick blender will give a better consistency.
So tasty and simple!
3/4 cup sourdough discard (stir it down, can be any temp)
1/8 tsp garlic salt
2 TBS melted butter
Preheat the oven to 325 degrees.
Line a 15x10 baking sheet with parchment paper.
Melt the butter.
Put discard into a bowl. Sprinkle with the garlic salt. Slowly add the butter while mixing with a fork until well combined (no/very little dough should be sticking to the side of the bowl.)
Pour mixture onto parchment paper and use a rubber spatula to spread evenly and thinly around most of the parchment paper (leaving 1-2" around the edges.)
Bake for 10 minutes. Remove from oven and use a pizza cutter to trim the edges, then cut the dough into 1-1.5" square crackers.
Bake for 10 more minutes, check if they are getting golden around the edges. After that check every 5 min or so until done. It could take up to 40-50 minutes total depending on the thickness of the crackers and your oven. Remove from oven and let cool. Store in a bag or container for up to a week.
So many sourdough pancake recipes just use the discard and don't let the flour soak so they aren't true sourdough. Or they're complicated! These are good and easy!
For the Sponge:
1 cup all purpose flour
1 cup whole wheat flour (white wheat is great)
1 cup sourdough start, stirred down (fed or not)
2 cups buttermilk
Batter:
2 eggs
4 TBS butter, melted
3 TBS honey or coconut sugar
3/4 tsp salt
1 tsp baking soda
The night before you want pancakes, mix together the buttermilk and sourdough start with a whisk. Then mix in the flour. You may need to mix in up to a 1/2 cup of water to make it a nice batter, thick, but not too thick.
Cover and let rest at room temperature for 8-12 hours.
The "sponge" will rise up a bit and be a spongey texture.
The next morning, mix together the eggs, butter, honey and salt in a small bowl. Add to the overnight sponge and mix in until combined.
Preheat a griddle.
Add the baking soda, and stir just till combined. Let rest for a few minutes as the batter expands and bubbles.
Butter the griddle and pour 1/4 cup scoops on the griddle. Cook about 2 min per side, watch for the bubbles forming and edges beginning to set before flipping. Or you can make waffles.
I usually double these and freeze any extras on a cookie sheet then put them in a freezer bag.
