bacon in the oven

prep time: 5 minutes
cook time: 10-20 minutes
total time: 15-25 minutes

ingredients
1 package of bacon

directions

1. preheat oven to 400 degrees F. line a baking tray with parchment paper, then place the bacon side-by-side on the tray.
2. cook the bacon for 10-20 minutes or until it’s reached your desired level of crispiness. make sure to check on it after about 10 minutes, as some ovens cook faster.
3. remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate.

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instant pot cilantro lime rice

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
servings 6

ingredients
2 c basmati
1 tsp vegetable oil
1 tsp salt
2 bay leaves
3 c of water (or enough water to cover the rice by 1/2 inch)
1 c cilantro leaves, chopped
3 T lime juice
1 lime, zested

directions

1. rinse the rice until the water runs clear.
2. add vegetable oil to the bottom of the pot and spread it so it covers the bottom of the pot very well.
3. add the rice, salt, bay leaves, followed by water.
4. cover the pot with the lid and close vent.
5. press “manual” or “pressure cook” on high and set at 4 minutes.
6. allow the instant pot to come to pressure and cook for 4 minutes, then naturally release the steam for 10 minutes. carefully open the lid and fluff the rice with a fork.
7. mix in chopped cilantro, lime juice, and lime zest. mix well and serve.

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mediterranean salad

makes 8 servings
prep time: 20 minutes

ingredients
1 or 2 cucumbers (could also be english cucumbers), cut into 1/4 pieces
2 roma tomatoes, diced
1/2 red onion, cut in thin slices
4 oz. feta cheese, crumbled
4 T olive oil
2 T red wine vinegar (or 1.5 T white vinegar)
oregano, salt, & black pepper, to taste

directions

1. combine all ingredients and toss.
2. serve immediately.

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morning meditation

makes about 2 (10 oz.) glasses

ingredients
8 oz. orange juice
1.5 oz. lemon juice
1 T fresh turmeric juice
1 T ginger juice
1.5 oz. agave nectar (or honey)
8 oz. water
2 oz. fresh beet juice, divided

directions

1. place all ingredients except beet juice in a glass and whisk until thoroughly combined.
2. refrigerate in an airtight container until ready to serve.
3. to serve, add ice to a glass, pour mixture into glass and top with 1 ounce (2 T) beet juice per glass.

source (from the first watch cook book)

instant pot corned beef and veggies

makes 6-8 servings
prep time: 20 minutes
cook time: 1 hour 55 minutes
total time: about 2.5 hours

ingredients
3-4 lbs corned beef (1.5 inches in thickness)
4 c cold water
1 medium onion, quartered
4 garlic cloves, crushed

pickling spices:
1 t yellow mustard seeds
1 t whole black peppercorns
1 t coriander seeds
1/2 t whole allspice
3 whole cloves
3 bay leaves

vegetables:
6 carrots, peeled and cut in big chunks
6 red potatoes, cut in big chunks
1 cabbage, cut into 8 wedges

directions

1. rinse corned beef under cold water, be sure to rinse well.
2. add rinsed corned beef, onion, garlic cloves, pickling spices seasoning, and 4 cups of water into pot. close the lid, then turn venting knob to sealing position. pressure cook at high pressure for 75 minutes + natural release (~15 minutes). release the remaining pressure if the floating valve doesn’t drop after 15 minutes.
3. take meat out and scoop out broth until there’s about 1.5-2 cups of liquid left in instant pot. add red potatoes, carrots, and cabbage wedges in instant pot.
4. close the lid and then turn venting knob to sealing position. pressure cook at high pressure for 1-2 minutes + quick release.
5. on a chopping board, cut corned beef against the grain and serve with cabbage, red potatoes, and carrots.

*note: if your corned beef is thicker than 1.5 inches or more than 3-4 lbs., adjust the pressure cooking time by adding 5-6 minutes high pressure cooking time for every additional 1/2 inch and for each additional pound. i had 2 pieces of corned beef totaling 6.5 lbs and cooked it for 75-80 min and it was so tender and juicy and moist.

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