prep time: 10 minutes
cook time: 15 minutes
total: 25 minutes
servings: 4-6

ingredients
1 head of cauliflower
2-3 T extra virgin olive oil (EVOO)
2 tsp basil
2 tsp turmeric
2 tsp garlic powder
2 tsp garlic salt
3-4 cloves of garlic, minced (optional)
1 tsp paprika
1 tsp coriander
1 T salt
pepper

directions

  1. trim stem and leaves of cauliflower. rinse well.
  2. make a mixture with EVOO, basil, turmeric, garlic powder, garlic salt, paprika, coriander, salt, and pepper and brush evenly all over the head of cauliflower.
  3. add 1 cup water to the instant pot.
  4. then, put the cauliflower on a trivet into the instant pot.
  5. hit “pressure cook” and cook on “more” “high pressure” for zero minutes with quick release and don’t “keep warm.”
  6. once the timer rings (about 10-12 minutes later) on the instant pot, open the vent.
  7. once all the air is vented, open the lid and take the cauliflower out immediately, so it doesn’t continue cooking.

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prep time: 30 minutes       cook time: 45-50 minutes       total time: 75-80 minutes
makes 2 loaveszucchini-bread-slice
ingredients
1 1/4 c vegetable oil
2 c sugar
4 eggs
1 T vanilla extract
2 medium zucchini (about 3 c zucchini) –  [i used 4 small zucchini. the ones she used in the video were pretty big, even though she said 2 medium zucchini, so i figured 4 small would equal to the 2 large ones she used.]
3 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 c chopped nuts (optional)
directions
  1. preheat oven to 350 degrees. lightly grease 9×9 pan (or 2 loaf pans).
  2. whisk vegetable oil, sugar, vanilla extract, and eggs until smooth. (wet ingredients)
  3. shred zucchini (in food processor or using a shredder). place shreds in a kitchen cloth. wrap and squeeze excess water out. Set aside for later.
  4. mix flour, cinnamon, baking powder, baking soda, and salt until combined. be careful not to over mix. (dry ingredients)
  5. fold chopped nuts into zucchini.
  6. mix wet ingredients, dry ingredients, and nuts/zucchini just until combined.
  7. pour into pan(s) and bake for 45-50 minutes.
  8. cool for 15-30 minutes before serving.

source

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prep time: 20 minutes       cook time: 20 minutes       total time: 40 minutes       servings: 4-6instant-pot-cheeseburger-mac-and-cheeseimg_0650

ingredients
1 T olive oil
1 lb. lean ground beef
1 medium sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1.5 tsp paprika
1/2 tsp dried oregano
3 c beef stock
1 (15 oz.) can tomato sauce
16 oz. elbow macaroni
kosher salt & pepper, to taste
1.5 c shredded mild cheddar cheese
1/2 c heavy cream
2 T chopped parsley

directions

  1. set instant pot to the saute setting. heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. stir in garlic, paprika, and oregano until fragrant, about 1 minute.
  3. stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. press “pressure cook” until you’ve selected “more” and select pressure to “high pressure.” set the timer for 5 minutes. make sure the vent is sealed.
  4. when finished cooking, quick-release pressure.
  5. stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  6. serve immediately.

source
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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorporated into the sauce, which is what is traditionally done.)

source

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