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.    

Creamed Corn with Crusty Parmeson

Favorite creamed corn!  We used to only do this for thanksgiving, then wondered why limit yourself?   

2-1/2 cups frozen corn (20 oz) 
1 cup cream 
1 cup whole milk 
2 TBS sugar (can sub monkfruit for sugar free) 
1 tsp salt 

1/4 tsp cayenne pepper 
2 TBS butter 
2 TBS cornstarch 
1/2 cup fresh grated parmesan (not kraft)  

In a saucepan, mix together corn, cream, milk, sugar, salt and cayenne.  Heat on medium on the stove until it comes to a simmer.  (This takes a while since the corn is frozen.)  Simmer 5 minutes.  

Pour into an 8x8 glass pan.  (At this point, you can cover and put in the refrigerator if you are serving later.) 
Sprinkle parmesan on top, evenly coating.  Broil on high 2-3 minutes, until bubbly and cheese is browned a bit.  Serve immediately. 

(If you refrigerated it, then heat for 10-12 minutes at 350 degress, then add the cheese and broil.)    

Double for a  9x13 pan.  

Red Lentil Daal in the Instant Pot

I never really liked lentils. Possibly because I never had them cooked well.  This is really a really delicious version of Indian Dal!  Also, I really don't know if you spell it dal, daal, or dahl, but I'm not sure there is a correct translation to English.  

1 TBS butter
1 onion, finely diced
2 cup red lentils
4 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric

1/2 tsp garlic powder

1/4 tsp crushed red pepper 
6 cups chicken broth 

Set Instant Pot to sauté, then add butter & onions.  Saute until softened and turning golden, about 3-4 minutes.  

Meanwhile, mix the spices.  Add to the pan and saute for another minute or so, until fragrant. 

Add lentils, stir.  Add broth. 

Put lid on the instant pot and set on pressure cook high 12 minutes.  Natural release at least 10 minutes (Longer release = creamier). 

Add salt & pepper to taste. 

Serve on rice or quinoa, or alone  

Mexican Pizzas

Nice gluten-free version of pizza!  

24 Corn tortillas  (or so) 

Olive oil 

1 can of refried beans 

1/2 lb ground beef 

Taco seasoning 

8 oz shredded cheddar or mexican blend 

Toppers: 
salsa

Sour cream 
Tomatoes, chopped 

Avocado, chopped 
Green onion, chopped 
Olives, chopped 

Shredded iceberg lettuce 

Preheat the oven to 425.  

Spray or drizzle oil on a skillet.  Heat the tortillas one each side, for about 30-60 seconds.  

Place tortillas on a baking sheet.  Spread a thin layer of refried beans on the tortilla.  

Sprinkle about 1-2 TBS of ground beef.  Sprinkle taco seasoning.  

Sprinkle about 2-3 TBS of cheese on top.  Top with another tortilla. 

Bake at 425 for 10-15 minutes or until top tortilla is crispy and cheese is melted.  

Serve with any of the toppers.  

Creamy Tomato Soup

Storebought tomato soup is usually way too sweet.  We like this substitute. 
15 oz can tomato sauce
1/2 cup whipping cream
3/4 tsp brown sugar
1/8 tsp salt
sprinkle of ground pepper

Whisk together in a pot on medium heat until heated through.  Don't boil.  Serve.  Can add 1/2 tsp italian seasoning if desired. 

Chopped Caprese Salad

Yum!  Especially with garden fresh tomatoes.  Measurements are approximate, because it's really just a throw-together kind of thing and it depends on what you like.
1 to 1/2 cups chopped fresh tomatoes
3/4 to 1 cup cubed fresh mozzarella
1/4 to 1/2 cup fresh basil leaves, chopped (15-25 leaves)
2 TBS olive oil
1 TBS balsamic vinegar
salt, to taste

Toss together the tomatoes, mozzarella, and basil leaves in a medium-sized bowl. Drizzle olive oil and vinegar on top and toss together.  Salt as desired. 

Egg Roll Stirfry

Also known by egg roll in a bowl, it really does taste like an egg roll!

1.5 lb ground beef
1 TBS olive oil
1 large onion, diced (or blended)
4-5 garlic cloves, minced
2 tsp fresh ginger, chopped
1/2 tsp pepper
1 tsp salt (less if using salty broth, bouillon cubes or soy sauce)
1/4 tsp crushed red pepper (more if you like it spicy)
1/2 cup beef broth
1/2 head cabbage, shredded
1/2 bag of matchstick carrots (about 1 cup)
1 TBS Soy sauce, tamari or liquid aminos

Brown the beef in a large skillet.  Depending on how lean the meat is, you may need to add the 1 TBS olive oil.  Add the onion, garlic & ginger and saute until onion is translucent, about 3-5 minutes.  Add salt, pepper and crushed red pepper.

Next add the broth, shredded cabbage and carrots.  Saute until cabbage and carrots are a bit soft (you still want a little bit of crunch, not mushy.)  Add soy sauce. 

Eat as-is or serve over rice.  Garnish with green onions if desired.  Serve with sweet chili sauce.