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.
Nacho cheese sauce in the jar sure is tasty but who really knows what is in it? This is a real food version that is quite tasty.
1 cup whipping cream
1 TBS cornstarch
1 cup grated monterey jack
1 cup grated pepper jack
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
Pour a little bit of the whipping cream into a small cup. Whisk in 1 TBS of cornstarch and set aside.
Pour remaining cream into a pot and heat for 2-3 minutes. Add cheese & spices to cream and whisk while continuing to heat. Slowly pour the cornstarch/cream mixture into the cheese sauce, whisking the whole time. Continue to stir until cheese sauce is thickened.
Serve with tortilla chips.
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.
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.
