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.
Super easy sourdough pancakes, which are great when you don't have time to let it ferment or you do!
Add to blender:
1 cup milk
1 1/2 cups oats
1 cup sourdough discard, stirred down
1 TBS maple syrup or honey
1 tsp vanilla
Blend for about a minute until smooth.
At this point, you can let it sit overnight for 8-12 hours, or you can continue on with adding the rest of the ingredients.
Add now or in the morning:
2 eggs
3 TBS melted butter or olive oil
Blend in the blender until mixed in. If needed, add a little more milk so the mixture is more like pancake batter.
In a small bowl mix together:
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
Add to the pancake batter and blend briefly until combined.
Let rest for 5-10 minutes as the batter rises.
Fry on a hot griddle.
Pizza sauce in the US is really just so... acidic and tomato-ey! We loved the mild flavors of Margherita pizza sauce in Italy! This is a copycat, quick sub that's pretty good (although I'm sure it's not nearly as good as legit Margherita sauce!)
1 - 15 oz can diced tomatoes (Canned Italian plum tomatoes are best, but can be hard to find.)
3 garlic cloves, minced
1 tsp olive oil
1/16 tsp salt
1/8 tsp fresh ground pepper
Toss it all in the blender and blend until smooth.
To make Margherita pizza:
1 - preheat pizza stone at 450 degrees.
2 - Make a sourdough pizza crust (recipe coming soon) and roll out as thin as you can.
3 - Remove the pizza stone and put on hot pads. Place pizza crust on the pizza stone. Spread a thin layer of Margherita pizza sauce on top.
4 - Thinly slice fresh mozzarella cheese (packaged in water) and place spread out on top of the pizza (not like cheesy american pizzas!)
5 - Bake 7-10 minutes until crust is golden and cheese bubbly.
6 - Add fresh chopped basil leaves to the top.
We went to the Flying Iguana restaurant where they prepped fresh guacamole tableside. This is my re-creation / copycat recipe! So good!
1.5 TBS chopped cilantro
2 TBS chopped roma tomatoes
2 TBS chopped red onions
1 TBS chopped jalapeno
2 Ripe avocados (stem pulls out easily)
1/4 tsp black pepper
1/2 tsp kosher salt
1/2 lime, juiced
Put chopped veggies in a bowl. Add the smashed avocado. Then sprinkle with salt & pepper and lime juice. Mix with a fork till combined! Use a rubber spatula to scoop out the mixture into a clean bowl for serving, or just dig in!
Red Sauce Cheese Enchiladas
4 TBS oil or butter
4 TBS cornstarch (or flour if not GF)
3-4 TBS Chili powder
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp cumin
4 cups chicken broth
12-16 Corn tortillas
1-2 cups shredded mexican cheese
Preheat oven to 350F.
Add oil or butter to frying pan. Heat on medium until warm/melted. Add cornstarch and whisk together. Cook for 1-2 minutes.
Add all the seasonings and whisk them in. Pour in the chicken broth while whisking. Let sauce simmer 10-15 minutes.
Grease a 9x13 pan. Dip each corn tortilla in the sauce, using tongs to cover completely in the sauce.
Put it into the pan. Add about 1/8 to 1/4 cup cheese and roll up the tortilla and line tortillas up in the pan.
Keep going until the pan is full. Save about 1/2 cup of sauce to pour on top of enchiladas. Sprinkle the top with more cheese.
Bake for 20-25 minutes.
Blend in blender:
2-1/2 cups oats
1/2 tsp salt
1-2 TBS coconut sugar
1 cup buttermilk (use 1-1/2 cups buttermilk with 1/2 cup milk for thicker pancakes)
1 cup milk (any kind)
2 TBS butter, melted
1 tsp vanilla
Add and blend:
1 egg
Add more liquid if needed to have a hole in vortex while blending.
Add and mix till blended:
1 TBS Baking powder
Pour into a bowl, gently fold in:
1 tsp lemon zest
1 cup blueberries (fresh or frozen)
Or:
1 cup chopped strawberries
Or:
1 cup finely chopped apples
1/2 tsp cinnamon
I adapted this from Sue Gregg's parmesan chicken. Definitely a crowd-pleaser around here!
5 chicken breasts
2 sticks butter
4 slices of whole grain bread
1 TBS dried parsley
1/2 tsp garlic powder
1/2 tsp salt
1 cup shredded parmesan
Preheat oven to 375 degrees.
Toast the bread so that it is golden and toasty. You can do this earlier in the day and just leave the bread in the toaster oven so it dries out.
Make the coating by ripping the bread into small pieces and putting in the blender. Add the parsley, garlic powder, salt and parmesan. Blend for about 30 seconds until made into nice crumbs.
Melt 1 stick of butter in a shallow bowl. Pour that onto a 11x15 jelly roll pan. Melt another stick of butter in that same bowl.
Cut the chicken into 1/2" slices and then bite size peices. (This is easier if the chicken is very slightly frozen.)
Dip the chicken into the butter, then the coating, then place on the pan.
Bake for 15 minutes, then check the temperature of the chicken. It may need a few more minutes, but you want the temperature to read at least 165 degrees. (Really depends on the size of your chicken bites how long it takes!)
I love these waffles from Sue Gregg at www.suegregg.com. This is how I make them. This is a double recipe that I do in a blendtec blender.
2-1/2 cup of buttermilk or other like yogurt (thinned to consistency to buttermilk.) or any kind of milk, but use less.
2 TBS melted butter
1 tsp vanilla
1 cup oats
1 cup brown rice
2 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 TBS sweetener, such as coconut sugar
Preheat the waffle maker or griddle (if making pancakes.)
In a powerful blender, add the liquid first, then the butter, vanilla and oats. I usually blend this mixture 2 times on the smoothie button. (About 2 minutes total.)
Next this can sit overnight to improve digestibility, or you can move to the next step.
Mix the baking soda, baking powder, salt and sweetener in a small bowl. Set aside.
Add two eggs to the blender. Turn blender on low speed. You may need to add a little more liquid to get a vortex going in the middle, but you don't want the batter too thin.
After about 15-30 seconds to mix in the eggs, slowly pour the contents of the small bowl into the blender (while it is still running.) Let it run for a few more seconds, then turn off the blender.
Let the batter rise for a minute or two.
Spray the waffle iron with non stick spray. Pour batter into the waffle iron. Set a time for 3-4 minutes until golden brown and crispy. (Or make pancakes on the griddle.)
2 cups chickpea flour or 1 cup almond flour & 1 cup tapioca flour
1/2 to 1 tsp crushed red pepper flakes
3/4 tsp salt
1/2 tsp baking powder
1 finely diced jalapeno pepper
1/2 cup chopped cilantro
2 onions, cut in half then thinly sliced
1-1/2 cups zucchini, shredded
1/2 to 1 cup of water
Oil for frying
Pour oil in a pan so it's about 1" deep. Heat oil.
Mix together all the ingredients except the water. Slowly pour the water in while stirring, but don't overstir. The batter should be about the consistency of heavy cream, and you will see bubbles from the baking powder.
Use an ice cream or cookie scoop to place batter in the hot oil. Fry until nicely browned on each side. Set aside to cool.
Dipping sauce:
1/2 cup ketchup
1 TBS water
3/4 TBS Garam Masala
1/2 tsp salt
Mix together well.
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!
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
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.
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.
