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Breakfast Casserole w/Roasted Veggies

December 3, 2022 by //  by Holly Leave a Comment

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Breakfast Casserole w/Roasted Veggies

A baked egg and cheese casserole, loaded with savory roasted vegetables, this is easy to make and can be prepared ahead using leftover veggies! Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Breakfast for Dinner, Main Course
Cuisine: American, Farm-to-Table
Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead
Servings: 8
Calories: 794734kcal
Author: Holly
Cost: $10

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Blender or Food Processor
  • 1 9 x 13 Casserole Dish

Ingredients

  • 6-8 slices bread or a package of frozen hash brown potatoes
  • 3-4 cups roasted or cooked vegetables Some options: onion, peppers, broccoli, mushrooms, spinach, sun-dried tomatoes, sweet potatoes. Any cooked vegetables will work.
  • 2 c. or up to 1 lb of shredded Cheddar cheese or other cheese if you prefer
  • 8 eggs beaten well
  • 1½ c. milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1¼ t. dry ground mustard

Just before baking top with:

  • 3 c. cornflakes, crushed crushed. Gluten free alternatives are: corn chex, rice chex, tortilla chips. Leave off for lower carb option.
  • ½ c. butter, melted

Instructions

  • Preheat oven to 300°F.
  • Grease baking dish.
    Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.
    Layer veggies and then cheese over bread or potatoes.
  • Beat eggs with milk, salt and mustard—blender or food processor works best for this.
    Pour mixture over bread, veggies, and cheese (make sure bread is well-covered).
  • Cover and chill 8 hours or overnight. (Optional–see notes.)
  • Uncover and sprinkle with cornflakes and then drizzle with melted butter.
    Bake at 300° for 60 minutes, or until set (bubbly).
  • Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic. 

Nutrition

Calories: 794734kcal | Carbohydrates: 43979g | Protein: 40788g | Fat: 56679g | Saturated Fat: 3134g | Polyunsaturated Fat: 15767g | Monounsaturated Fat: 35201g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 22219mg | Potassium: 1153623mg | Fiber: 19066g | Sugar: 10622g | Vitamin A: 51337IU | Vitamin C: 11113mg | Calcium: 416163mg | Iron: 14419mg

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Filed Under: Uncategorized

Italian Lentil Soup

December 2, 2022 by //  by Holly Leave a Comment

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Italian Lentil Soup in the Instant Pot (Vegan)

Prep Time15 mins
Cook Time15 mins
Pressure Cooking Time15 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American, Beans & Rice, Italian, Plant-Based, Vegan
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Kid-Approved
Servings: 8
Calories: 284kcal
Author: Holly
Cost: $7

Equipment

  • Pressure Cooker

Ingredients

  • 2 tbsp olive oil
  • 1 cup onion diced (1 medium-sized onion equals about 1 cup diced)
  • 1 cup celery diced (2-3 stalks equal about 1 cup diced celery)
  • 1 cup carrots diced (2-3 whole carrots equal about 1 cup diced)
  • 1 cup bell pepper diced (1 medium bell pepper equals about 1 cup diced)
  • 2 tablespoons fresh garlic minced (1 clove garlic equals about 1 teaspoon minced)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon fennel
  • 1 lb. lentils sorted and rinsed (“sorting” means looking through the dried lentils and picking out any rocks or sticks that may have come from the field)
  • 14 ounces Diced tomatoes
  • 8 cups unsalted or low sodium vegetable stock
  • Salt to taste

Instructions

  • Turn on Instant Pot to [Sauté] mode to begin heating everything while you throw all the ingredients in the pot.
  • Sauté onions, carrots, and celery. Add about 1/2 teaspoon salt. Brown slightly for added flavor. Add remaining ingredients.
  • Cook on [Pressure Cook] or [Manual] or [Soup] setting/High pressure/15 min/10 min NR.

Detailed Newbie Instant Pot Instructions:

  • Close lid of Instant Pot. Check valve and make sure it is on [Sealing].
  • Turn off Instant Pot if it’s still on [Sauté] mode.
  • Turn Instant Pot ON to [Soup] program.
  • Adjust the time to 15 minutes at high pressure by pressing [+] or [-] on the front of your Instant Pot.
  • Allow Pot to Natural release for at least 10 minutes.
  • Stir well and taste. Add any needed salt and pepper to taste. A splash of Tabasco really hits the spot!

Nutrition

Calories: 284kcal | Carbohydrates: 46g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1032mg | Potassium: 853mg | Fiber: 20g | Sugar: 8g | Vitamin A: 3948IU | Vitamin C: 34mg | Calcium: 73mg | Iron: 5mg

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Filed Under: Uncategorized

Bacon & Onion Breakfast Casserole

December 2, 2022 by //  by Holly Leave a Comment

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Bacon & Onion Breakfast Casserole

A baked egg and cheese casserole, this is easy to make and can be prepared ahead. Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Breakfast for Dinner, Main Course
Cuisine: American, Farm-to-Table
Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead
Servings: 8
Calories: 794734kcal
Author: Holly
Cost: $10

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Blender or Food Processor
  • 1 9 x 13 Casserole Dish

Ingredients

  • 1 onion
  • 4 tbsp butter
  • 6-8 slices bread or a package of frozen hash brown potatoes
  • 1 lb. bacon cooked and crumbled or diced
  • 2 c. or up to 1 lb of shredded Cheddar cheese or other cheese if you prefer
  • 8 eggs beaten well
  • 1½ c. milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1¼ t. dry ground mustard

Just before baking top with:

  • 3 c. cornflakes, crushed crushed. Gluten free alternatives are: corn chex, rice chex, tortilla chips. Leave off for lower carb option.
  • ½ c. butter, melted

Instructions

  • Preheat oven to 300°F.
  • Caramelize onion by sautéing until browned. Use medium-high heat and stir infrequently.
  • Grease baking dish.
    Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.
    Layer bacon, onions, and then cheese over bread or potatoes.
  • Beat eggs with milk, salt and mustard—blender or food processor works best for this.
    Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
  • Cover and chill 8 hours or overnight. (Optional–see notes.)
  • Uncover and sprinkle with cornflakes and then drizzle with melted butter.
    Bake at 300° for 60 minutes, or until set (bubbly).
  • Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic. 

Nutrition

Calories: 794734kcal | Carbohydrates: 43979g | Protein: 40788g | Fat: 56679g | Saturated Fat: 3134g | Polyunsaturated Fat: 15767g | Monounsaturated Fat: 35201g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 22219mg | Potassium: 1153623mg | Fiber: 19066g | Sugar: 10622g | Vitamin A: 51337IU | Vitamin C: 11113mg | Calcium: 416163mg | Iron: 14419mg

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Filed Under: Uncategorized

Make-Ahead Breakfast Casserole

December 2, 2022 by //  by Holly Leave a Comment

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Make-Ahead Breakfast Casserole

A baked egg and cheese casserole, this is easy to make and can be prepared ahead. Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Breakfast for Dinner, Main Course
Cuisine: American, Farm-to-Table
Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead
Servings: 8
Calories: 794734kcal
Author: Holly
Cost: $10

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Blender or Food Processor
  • 1 9 x 13 Casserole Dish

Ingredients

  • 6-8 slices bread or a package of frozen hash brown potatoes
  • 1 lb. breakfast sausage or bacon or ham cooked and crumbled or diced
  • 2 c. or up to 1 lb of shredded Cheddar cheese or other cheese if you prefer
  • 8 eggs beaten well
  • 1½ c. milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1¼ t. dry ground mustard

Just before baking top with:

  • 3 c. cornflakes, crushed crushed. Gluten free alternatives are: corn chex, rice chex, tortilla chips. Leave off for lower carb option.
  • ½ c. butter, melted

Instructions

  • Preheat oven to 300°F.
  • Cook sausage until no longer pink; drain well.
  • Grease baking dish.
    Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.
    Layer meat and then cheese over bread or potatoes.
  • Beat eggs with milk, salt and mustard—blender or food processor works best for this.
    Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
  • Cover and chill 8 hours or overnight. (Optional–see notes.)
  • Uncover and sprinkle with cornflakes and then drizzle with melted butter.
    Bake at 300° for 60 minutes, or until set (bubbly).
  • Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic. 

Nutrition

Calories: 794734kcal | Carbohydrates: 43979g | Protein: 40788g | Fat: 56679g | Saturated Fat: 3134g | Polyunsaturated Fat: 15767g | Monounsaturated Fat: 35201g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 22219mg | Potassium: 1153623mg | Fiber: 19066g | Sugar: 10622g | Vitamin A: 51337IU | Vitamin C: 11113mg | Calcium: 416163mg | Iron: 14419mg

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Filed Under: Uncategorized

Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

November 19, 2022 by //  by Holly Leave a Comment

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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

A hearty dinner that is packed with superfoods, this vegan Chili is sure to become a family favorite!
Prep Time30 mins
Pressure Cooking Time7 mins
Total Time37 mins
Course: Dinner, Main Course, Soup
Cuisine: American, Beans & Rice, Comfort Food, Health Food, Plant-Based, Real Food
Keyword: Dairy-free, Gluten-free, Made from Scratch, Meatless, Plant-Based, Superfood, Vegan, Vegetarian
Servings: 8
Calories: 236kcal
Author: Holly

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 bell pepper, diced (about 1 cup)
  • 1/2 teaspoon salt
  • 6-8 cloves garlic minced
  • 4 Tablespoons ground cumin
  • 4 Tablespoons chili powder
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar regular sugar can be substituted
  • 2 14-15 oz. cans diced tomatoes (undrained)
  • 1 28 oz can crushed tomatoes (undrained)
  • 3 cups cooked, rinsed black beans
  • 1 cup dried quinoa rinse well and drain before adding
  • 3 cups sweet potatoes, diced
  • 3 cups water

Instructions

Instant Pot Instructions

  • 7 Minutes High Pressure/Natural Release:
  • Turn Instant Pot on <Sauté>.
  • Brown onions and bell peppers. Add about 1/4 teaspoon salt to aromatics. Add garlic and cook for only one minute.
  • Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
  • Add remaining ingredients. Stir well.
  • Close lid. Check valve to make sure it is set on <Sealing>.
  • Set Instant Pot to <Bean/Chili> program and adjust the time to 7 minutes at <High> pressure.
  • When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.

Stove Top Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Mix in beans (cooked, drained, and rinsed), quinoa (rinsed and drained), and diced sweet potatoes.
  • Stir in tomatoes and 3 cups of water.
  • Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.

Slow-Cooker Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Transfer this mixture to Slow Cooker insert.
  • Add remaining ingredients. Stir to combine.
  • Set on High for 4-6 hours or Low for 8-10 hours.
  • Taste for seasoning and adjust as desired.

Notes

1 15-ounce can of beans equals about 1 1/2 cups of beans.

Nutrition

Calories: 236kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 645mg | Potassium: 871mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8486IU | Vitamin C: 26mg | Calcium: 137mg | Iron: 6mg

Superfood Chili w/Sweet Potatoes, Quinoa, and Black BeansRead More

Filed Under: Uncategorized

Classic Egg Salad

April 14, 2022 by //  by Holly Leave a Comment

Last updated on July 22nd, 2022 at 01:32 pm

Classic Egg Salad often reminds me of when I was a child, sitting at Grandma Vera’s kitchen table, eating an egg salad sandwich for lunch after spending the night at her house. It was such a special time!

This is a super easy recipe for kids to help with or make by themselves!

  • Hard-boiled eggs are a great food for children to begin learning knife skills, because they are so soft. They can even be cut with a butter knife by a pre-schooler.
  • This recipe is very forgiving and a great one for eyeballing the amounts. Kids can simply spoon or squirt the ingredients into the chopped eggs and stir them. Let them do a taste test and decide if they would like more salt or mayo. Then they can correct the seasoning and make it taste exactly like they want it. Theres no room for perfectionism here.

Age-appropriate Tasks for Children

Little Ones (ages 2-6)

  • Help carry ingredients to the food prep area.
  • Peel hard-boiled eggs cooked in the Instant Pot, alongside a parent or older child.
  • Chop hard-boiled eggs with a butter knife, alongside a parent or older child.
  • Stir egg salad mixture.

Middle Kiddos (ages 5-11)

  • Peel hard-boiled eggs independently.
  • Chop hard-boiled eggs with a steak knife or a chopper or an egg-slicer.
  • Gather ingredients to food prep area.
  • Measure and add egg salad ingredients to mixing bowl.
  • Stir egg salad mixture thoroughly.

Older Children and Teens (ages 12 and up)

  • Pressure cook hard-boiled eggs.
  • Follow recipe independently.
  • Make variations in recipe, depending on likes/dislikes.
  • Plan entire meal.
  • Make and serve sandwiches.
  • Make and serve entire meal.

Click here to see how we make Perfect Hard-Boiled Eggs in the Instant Pot.

Click here for Abraham’s Spicy Bacon Deviled Egg recipe. It’s sooo good!!

And in case you need to make a bunch of egg salad, we figured out how many eggs you can cook in the Instant Pot at a time.

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Classic Egg Salad

Egg Salad makes a great prep-ahead sandwich filling, salad topper, or snack to eat right out of the bowl. Simple, quick, and delicious!
Prep Time5 mins
Cook Time7 mins
Pressure Cooking Time5 mins
Total Time17 mins
Course: Lunch
Cuisine: American
Keyword: Budget-friendly, Dairy-free, Eggs, Gluten-free, Incredible Egg, Instant Pot, Kid-Approved, Low Carb, Prep-Ahead, Real Food
Servings: 6
Calories: 225kcal
Author: Holly
Cost: $4

Equipment

  • 1 Electric Pressure Cooker
  • 1 Mixing bowl
  • 1 Knife or Egg Slicer

Ingredients

  • 12 hard-boiled eggs 5 min/LOW Pressure/Quick Release/Ice Bath https://thecookingfamily.com/perfect-hard-boiled-eggs-instant-pot/
  • 4 tablespoons mayonnaise
  • 2 tablespoons dill relish or sweet relish, your choice
  • 1 tablespoon apple cider vinegar or other vinegar
  • 2 teaspoons mustard any kind
  • Salt and pepper to taste
  • 1-3 dashes Tabasco sauce to taste (optional)

Instructions

  • Chop or dice eggs into small pieces.
  • Add remaining ingredients. Stir well. Taste and correct seasoning.
  • Serve as sandwiches, on crackers, or on a bed of greens.

Notes

Make a large batch for a large family or to prep cook and use during the week for quick lunches and snacks. Or cut recipe in half for a smaller batch.
Make it Super: Add crumbled bacon and finely chopped jalapeños to kick this egg salad up another notch. 

Nutrition

Calories: 225kcal | Carbohydrates: 2g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 261mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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Filed Under: Uncategorized

Cheesy Sausage and Potato Soup

January 27, 2022 by //  by Holly Leave a Comment

Last updated on February 17th, 2022 at 09:38 pm

A bowl of Cheesy Sausage and Potato Soup
Print Recipe
5 from 1 vote

Cheesy Sausage and Potato Soup

This hearty and simple stew combines sausage and potatoes with cheese to make a comforting soup.
Prep Time10 mins
Cook Time20 mins
Pressure Cooking Time5 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Bone Broth, Budget-friendly, Cheese, Comfort Food, Gluten-free, Potatoes, Sausage, Soup
Servings: 8
Calories: 593kcal
Author: Holly
Cost: $10

Equipment

  • 1 Pressure Cooker
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Immersion blender

Ingredients

  • 1 cup Onion, diced
  • 1.5 pounds Carrots, chopped
  • 2.5 pounds Potatoes, chopped
  • 14 ounces Smoked Sausage, diced
  • 2 cups Chicken, cooked and diced
  • 8 cups Chicken broth low sodium or no sodium (Bone Broth Recipe here)
  • 1 teaspoon Salt omit salt if using Velveeta

CHOOSE Only ONE type of Cheese:

    The Cheesy Part–Real Food Choice–Easy

    • 16 ounces Cream Cheese
    • 1 teaspoon Ground mustard
    • 1/2 teaspoon Paprika
    • 1/2 teaspoon Salt

    OR–The Cheesy Part–Convenient Choice–Easier

    • 16 ounces Velveeta Cheese

    Instructions

    • Turn Instant Pot on to Sauté mode.
    • Pour broth into pot and add all chopped veggies and meat.
    • Place lid on Instant Pot. Check to make sure Pressure Release Valve is set to <Sealing>.
    • Set Instant Pot to Pressure Cook on High Pressure for 5 minutes. Press <Start> or wait for Instant Pot to beep, signaling that cooking has begun.
    • While soup is cooking, allow cream cheese OR Velveeta to warm to room temperature.
    • When pressure cooking time is finished, release the pressure from the pot by turning the Pressure Release Valve to <Venting>. Stay near the pot to close the valve if soup comes out the top.

    The Creamy, Cheesy Part

    • After pressure is completely released from the Instant Pot, open the lid carefully.
    • If you're using Cream Cheese, remove about 2 ½ cups of hot broth from pot into a heat-safe glass bowl. Add cream cheese, ground mustard, paprika, and salt. Blend carefully with the immersion blender. Pour back into soup pot. Stir well. Taste and serve!
    • If you're using Velveeta or another brand of melting cheese loaf, cut 16oz. of the cheese into 1-inch cubes. After the broth, veggies, and meat are cooked and lid is opened, carefully place cheese pieces into the pot. Close lid for about two minutes. Come back and stir well until the soup is smooth and creamy. Taste and serve!

    Nutrition

    Calories: 593kcal | Carbohydrates: 41g | Protein: 27g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 124mg | Sodium: 1204mg | Potassium: 1358mg | Fiber: 6g | Sugar: 8g | Vitamin A: 15049IU | Vitamin C: 34mg | Calcium: 124mg | Iron: 3mg

    Cheesy Sausage and Potato SoupRead More

    Filed Under: Uncategorized

    Garlic Rosemary Focaccia Bread

    November 8, 2021 by //  by Holly Leave a Comment

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    Garlic Rosemary Focaccia Bread

    The crisp garlic and rosemary-infused crust on this rustic Italian bread is sure to delight your tastebuds (and your family's if you decide to share)!!
    Prep Time20 mins
    Proofing Time plus additional Rising time1 hr 15 mins
    Total Time1 hr 35 mins
    Course: Dinner, Lunch
    Cuisine: Italian
    Keyword: Budget-friendly, Dairy-free, Dinner, Fall, Instant Pot, Kid-Approved, Pantry, Vegetarian
    Servings: 12
    Calories: 334kcal
    Author: Holly
    Cost: $2

    Equipment

    • Instant Pot or other electric pressure cooker
    • Conventional Oven
    • Stand Mixer (like a KitchenAid), optional

    Ingredients

    • ½ cup extra virgin olive oil
    • 4 cloves garlic, minced
    • 2 tbsp fresh rosemary, chopped (1 tablespoon fresh herbs equals about 1 teaspoon dried)
    • 2 cups warm water (105 to 110 degrees)
    • 4 ½ teaspoons active dry yeast (one pkg. of yeast equals about 2 ¼ teaspoons)
    • 2 tablespoons sugar or honey
    • 6 cups all-purpose flour, divided use Bread flour would also be great!
    • 1 ½ teaspoons salt

    Instructions

    Herb-Infused Oil

    • Place garlic, rosemary, and olive oil in a cold skillet on the stove.
    • Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

    Bread Dough

    • Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
    • Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
    • If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
    • Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
    • Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
    • Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
    • Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
    • Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
    • Cover pot with a glass lid and allow dough to rise until it has doubled in size.
    • After dough has risen, punch down dough.
    • Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
    • Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
    • Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.

    Nutrition

    Calories: 334kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 297mg | Potassium: 118mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

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    Filed Under: Uncategorized

    Southern Collards in the Instant Pot

    March 31, 2021 by //  by Holly Leave a Comment

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    Southern Collards in the Instant Pot

    Collard Greens cook to perfection in a fraction of the time in the Instant Pot.
    Prep Time10 mins
    Cook Time10 mins
    Pressure Cooking Time5 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: Southern
    Keyword: Budget-friendly, Dinner, Gluten-free, Homemade, Instant Pot, Low Carb, Made from Scratch
    Servings: 6
    Author: Holly

    Ingredients

    • 1 lb collard greens ripped or chopped into small pieces
    • 1 about 1 cup onion diced,
    • 3 Tbsp olive oil
    • 2 tsp apple cider vinegar
    • 1/4 tsp sugar
    • 1/2 lb ham
    • 1/2 tsp Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
    • 1 cup water

    Instructions

    • Set Instant Pot on Saute and drizzle in the olive oil.
    • Dice the onion and add to pot when oil is shimmering. Saute for five minutes, or until onions are translucent.
    • While the onion sautes, wash and tear the collards. Each piece should be about one inch square. They will shrink up while cooking.
    • When the onions are ready, add the ham, vinegar, sugar, Magic Flavor Dust, and collards.
    • Stir all together as best you can, then pour the water on top.
    • Secure the lid on the Instant Pot. Ensure the valve is on Sealing. Select the Manual button, and set to five minutes at High Pressure. Either wait for it the display to read 'on,' or press the start button, depending on your model.
    • Turn the valve to 'Venting' as soon as the timer goes off. This is called Quick Release.
    • Remove the lid, stir, taste for salt and pepper, and serve!

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    Filed Under: Uncategorized

    Honey Walnut Vinaigrette

    October 1, 2020 by //  by Holly 2 Comments

    Print Recipe
    5 from 1 vote

    Honey Walnut Vinaigrette

    Perfect for fall, this homemade salad dressing recipe is delicious, budget-friendly, and super easy to make!
    Prep Time5 mins
    Total Time5 mins
    Course: Salad
    Cuisine: American, Health Food, Real Food
    Keyword: Budget-friendly, Dairy-free, Gluten-free, Made from Scratch, Real Food
    Servings: 8
    Calories: 111kcal
    Author: Holly
    Cost: $1

    Equipment

    • Measuring spoons
    • Glass jar with a lid

    Ingredients

    • 2 tablespoons toasted walnut oil
    • 4 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons honey
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon salt
    • Fresh cracked black pepper

    Instructions

    • Pour all ingredients into a jar and shake well. Serve over your favorite salad greens.

    Notes

    Experiment with your own combination of oils and vinegars to try different salad dressings, using the 3 parts oil to 1 part vinegar ratio.
    We love this dressing on a bed of greens with chopped apples, chopped toasted walnuts, and grated white cheddar cheese.

    Nutrition

    Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 81mg | Sugar: 5g | Iron: 1mg

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    Crème Brûlée

    September 17, 2020 by //  by Holly Leave a Comment

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    Crème Brûlée

    Prep Time15 mins
    Cook Time10 mins
    Pressure Cooking Time13 mins
    Total Time28 mins
    Servings: 8 Servings
    Calories: 411kcal
    Author: Holly

    Equipment

    • Handheld Propane Torch
    • Ramekins
    • Pressure Cooker

    Ingredients

    • 3 cups cream
    • 5 egg yolks
    • ⅔ cup sugar divided use
    • 1 pinch salt
    • 1 ½ tsp vanilla divided use

    Instructions

    • Combine cream, egg yolks, ⅓ cup of the sugar, salt, and 1 tsp of the vanilla with a whisk.
    • Divide the cream mixture evenly into the ramekins.
    • Pour 1 cup of water into the pressure cooker.
    • Cover each ramekin tightly with aluminum foil. Place the ramekins in your pressure cooker on a trivet.
    • Close the lid. Set the steam release valve to [Sealing].
    • Choose the [Manual] or [Pressure Cook] function. Change the pressure to [Low Pressure]. Use the [+] and [-] buttons or turn the dial to set the time to 13 minutes.
    • Once the cook time is ended, let the pressure cooker naturally release for 10 minutes.
    • After 10 minutes, set the steam release valve to [Venting]. When the float valve has dropped, open the lid.
    • Combine remaining sugar and vanilla in small bowl.
    • Put ramekins in fridge for 1 hour.
    • Remove foil from ramekins and sprinkle 1 tbsp of the sugar mixture on each ramekin.
    • Turn on the propane torch. Holding a ramekin in one hand, torch the sugar until brown and carmelized. Repeat for each ramekin.
    • Eat and enoy!

    Nutrition

    Calories: 411kcal | Carbohydrates: 20g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 244mg | Sodium: 44mg | Potassium: 79mg | Sugar: 17g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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    Barbecue Ribs in the Instant Pot

    September 2, 2020 by //  by Holly Leave a Comment

    Barbecue Ribs make a super special meal with the family, and it’s easy to make them at home in your electric pressure cooker!

    Serve them with Tom’s Super Potato Salad for a great holiday gathering! And don’t forget the napkins!

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    Barbecue Ribs in the Instant Pot

    Tender, juicy ribs become an easy yet special meal to make at home in the Instant Pot.
    Prep Time10 mins
    Cook Time25 mins
    Pressure Cooking Time23 mins
    Total Time58 mins
    Course: Dinner, Main Course
    Cuisine: American, Real Food, Southern
    Keyword: Dairy-free, Dinner, Gluten-free, Homemade, Restaurant Food at Home
    Servings: 4
    Calories: 661kcal
    Author: Holly

    Equipment

    • Electric Pressure Cooker

    Ingredients

    • 1 rack ribs One rack weighs about 3 pounds. Pork babyback or spare ribs or Beef ribs would work great.

    Dry Spice Rub

    • 1 tablespoon kosher or other coarse salt
    • 1 tablespoon paprika
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons chili powder
    • 1 teaspoon dry mustard
    • 1 teaspoon ground black pepper
    • 1½ teaspoons ground cumin
    • 1½ teaspoons brown sugar

    Cooking Liquid

    • 1/2 cup apple cider vinegar
    • 1 tablespoon liquid smoke
    • 1/2 cup water

    Instructions

    For the Dry Rub

    • Measure and mix all spices together in a small glass bowl.

    For the Ribs

    • Rinse ribs and pat dry with a paper towel. Place on a baking sheet. If ribs still have membrane intact, remove it by inserting a knife underneath and pulling upward. Rub spice mix over all sides of the meat.
    • Place trivet in stainless steel insert of Instant Pot. Pour cooking liquid into pot. Place rack of ribs on trivet, standing up and forming a circle.
    • Place lid on Instant Pot and close it. Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
    • Set pressure cooking program to [Pressure Cook] or [Manual] or [Meat/Stew].
    • Adjust Pressure Level to [High] pressure.
    • Set pressure cooking time to 23 minutes by pressing the [+] or [-] buttons. When pressure cooking time is finished, allow pressure to naturally release for 10-15 minutes. Then release any remaining pressure by turning the Steam Release Valve to [Venting].
    • Set oven to Broil at 500°F. Open lid of pot and remove ribs and place on a broiler pan. Brush with your favorite barbecue sauce. Place ribs under broiler and crisp for 3-5 minutes. Do not take your eyes off the ribs while they are broiling. Remove from heat when sauce is bubbly and slightly crisped. Cut into serving-sized pieces and enjoy!

    Nutrition

    Calories: 661kcal | Carbohydrates: 5g | Protein: 36g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 1951mg | Potassium: 633mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg

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    Tuscan Sunset Soup

    August 26, 2020 by //  by Holly Leave a Comment

    Also known as Italian Sausage Soup with White Beans, Kale, and Sun-dried Tomatoes, this soup received raved reviews at our dinner table this evening! Lots of “OOOOOH, Mommy! This is good!” “You need to write down this recipe!” and “Can I have more??”

    I loved it because I threw all the ingredients in the Instant Pot, set it to cook, and we all went for a walk/bike ride at the neighborhood playground. When we came home, a delicious dinner was there waiting for us. This is truly my favorite thing about the Instant Pot—the ability to walk away while dinner is cooking, and not have to be there to tend to it.

    There are so many ways the kids can help put together this quick soup too!

    Here are some age-appropriate ways for kids to help with this easy, delicious dinner.

    Toddlers:

    • Help sort dried beans.
    • Carry canned beans from the pantry to the kitchen counter.
    • Carry onion from pantry to kitchen counter.
    • Learn vocabulary—“This is an onion. This is a knife. These are white beans.”


    Middle kiddos:

    • Help or make chicken broth.
    • Help with making beans or cook them independently.
    • Brown Italian sausage.
    • Chop and measure garlic, using a food chopper.
    • Measure sun-dried tomatoes.
    • Learn knife safety skills by watching you chop food, and talking about ways to hold the food and how to handle a knife. Or take a course in knife skills together. 


    Older children (pre-teens and teens):

    • Make chicken broth on their own.
    • Put on a pot of beans independently.
    • Chop onion.
    • Put together entire recipe, start to finish.
    • Plan the week’s family meals.
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    Tuscan Sunset Soup

    Also known as Italian Sausage Soup with Sundried Tomatoes, White Beans, and Kale. So much flavor is packed into this delightful soup!
    Prep Time15 mins
    Cook Time20 mins
    Pressure Cooking Time5 mins
    Total Time40 mins
    Course: Dinner, Soup
    Cuisine: Italian, Mediterranean
    Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Homemade, Instant Pot, Made from Scratch, Soup
    Servings: 8
    Author: Holly

    Equipment

    • Electric Pressure Cooker

    Ingredients

    • 1 lb. Italian sausage
    • 1 cup onion diced
    • 1 tablespoon garlic powder or 2 tablespoons fresh minced garlic
    • 1 quart 4 cups chicken broth
    • 1 bunch kale chopped; can also use frozen kale (6-8 oz.)
    • 6 cups cooked white beans 1 (15 oz) can of cooked beans equals about 1½ cups of cooked beans
    • 4 tablespoons sun-dried tomatoes diced
    • salt to taste
    • 1 tablespoon Balsamic vinegar

    Instructions

    • Instructions:
    • Brown Italian sausage on [Sauté] mode in the Instant Pot. Add diced onion and sauté for a minute or two. Throw in the garlic and cook for 1 minute. Scrape off all the browned bits from the bottom of the pot, and deglaze with 1 cup of the broth. Make sure there is nothing stuck to the bottom of the pot.
    • Pour remaining chicken broth into the pot. Add salt and balsamic vinegar. Float chopped kale on top of chicken broth and pour white beans on top of kale. Finally, top with sun-dried tomatoes. Avoid stirring.
    • Set Instant Pot to [Pressure Cook] or [Manual] or [Soup/Broth] for 5 minutes on High Pressure. Natural release for at least 10 minutes before manually releasing the remaining pressure.
      Enjoy!

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    Filed Under: Uncategorized Tagged With: Cooking with Kids, Dairy Free, Dinner, Gluten Free, Homemade, Instant Pot, Italian, Soup, Tuscan Sunset Soup

    Creamy Salsa Chicken Rice Bowl

    August 5, 2020 by //  by Holly Leave a Comment

    This dish is one you’ll want to add to the regular rotation. It’s tasty. It’s simple. It’s fast.

    And it’s perfect for dressing up with crisp Romaine Lettuce, diced fresh tomatoes, shredded cheddar cheese, and sour cream. Or not. It is so yummy, you can simply serve it over rice and enjoy!

    You can even make this Creamy Salsa Chicken with frozen chicken! Just add two extra minutes to the pressure cooking time and a last-minute dinner is on the way.

    This recipe calls for Magic Flavor Dust. It is simply our “house” seasoning that we use on practically everything. Make yourself up a batch for a little magic in the kitchen! Here’s where you’ll find the recipe.

    Print Recipe
    5 from 1 vote

    Creamy Salsa Chicken Rice Bowl

    A fast, easy, and delicious dinner that the whole family will love!
    Prep Time5 mins
    Cook Time20 mins
    Pressure Cooking Time10 mins
    Total Time35 mins
    Course: Dinner, Main Course
    Cuisine: Mexican, Tex-Mex
    Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Friendly
    Servings: 8
    Calories: 392kcal
    Author: Holly

    Equipment

    • Electric Pressure Cooker
    • Extra pot that fits inside the inner pot for rice
    • Pressure Cooker Trivet

    Ingredients

    Creamy Salsa Chicken

    • 1½ pounds chicken pieces I prefer boneless, skinless thighs for this.
    • 1½ cups salsa medium or mild, depending on your family's tastes
    • 1 cup onion, sliced 1 medium onion equals about 1 cup, sliced
    • 1 tablespoon Magic Flavor Dust
    • 3 tablespoons chili powder
    • 3 tablespoons ground cumin
    • 1 cup water or low-sodium chicken broth
    • 1 cup sour cream or plain Greek yogurt

    Pot-In-Pot Rice

    • 2 cups white rice
    • 2 cups water or low-sodium chicken broth
    • 1 teaspoon salt
    • 1 teaspoon butter

    Optional Rice Bowl Toppings

    • Romaine Lettuce, chopped
    • Fresh Tomatoes, chopped
    • Onion, finely diced
    • Shredded Cheddar Cheese
    • Sour Cream
    • Fresh Cilantro, chopped

    Instructions

    Creamy Salsa Chicken Instructions

    • Place chicken thighs or pieces into Instant Pot insert. Add 1 cup of water.
    • Sprinkle Magic Flavor Dust, chili powder, and ground cumin over chicken. Add sliced onion. Pour salsa on top of everything.
    • If adding Pot-in-Pot rice, place it in pressure cooker at this point. See below for instructions.
    • Close lid of pressure cooker.
      Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
      Set Instant Pot program to [Pressure Cook] or [Manual] or [Poultry].
      Adjust Pressure Level to [High] pressure for chicken thighs or legs or [Low] pressure for chicken breasts.
      Set pressure cooking time to 10 minutes by pressing the [+] or [-] buttons. Add two minutes to pressure cooking time if your meat is frozen.
      Press [Start] or simply wait for 10 seconds for your Instant Pot to beep and begin heating up.
      Pressure cooker will heat up, come to pressure, count down pressure cooking time, and then beep when finished.
      Allow a ten-minute natural release of pressure before releasing remaining pressure.
    • Using tongs, remove chicken pieces and place on a plate. Transfer each one to a cutting board and dice meat into bite-sized pieces. Return chicken to pot and stir well. Serve over rice with your choice of fixin's as described above. Enjoy!

    Pot-In-Pot Rice

    • Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker insert.
    • Use a trivet or sling under this inner pot so you can pull the piping hot bowl of rice out when it is done cooking.
    • Place inner pot over chicken and salsa mixture. May be placed directly on food or on a trivet on top of the food.
    • Proceed with pressure cooking instructions above.

    Nutrition

    Calories: 392kcal | Carbohydrates: 45g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 763mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1428IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg

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    Indian Butter Chicken in the Instant Pot

    July 30, 2020 by //  by Holly Leave a Comment

    Also known as Murgh Makhani, Indian Butter Chicken sounded like a dish I wanted to try. I mean, you had me at “butter!”

    Making this dish at home is a fantastic culinary experience, because the smells of all the different spices take you and your family to a place far away–a market in India, where all the spices are on display for the senses to enjoy!

    Tools you may need for this recipe are:

    Steamer Basket for Pot-in-Pot Rice

    Immersion Blender

    Coffee grinder/spice grinder

    Vitamix Blender

    Instant Pot Duo 6-quart

    Instant Pot Duo EVO

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    Indian Butter Chicken in the Instant Pot

    Rich, creamy spice takes the entire family to exotic places!
    Prep Time15 mins
    Cook Time20 mins
    Pressure Cooking Time10 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Cuisine: Indian
    Keyword: Dinner, Gluten-free, Instant Pot, Made from Scratch, Real Food, Restaurant Food at Home
    Servings: 8
    Calories: 579kcal
    Author: Holly
    Cost: $10

    Equipment

    • Pressure Cooker
    • Blender
    • Immersion Blender (optional)
    • Inner Pot

    Ingredients

    • 2 lbs. boneless, skinless chicken thighs
    • 28 ounces diced tomatoes
    • 10 cloves garlic
    • 3 tablespoons fresh ginger
    • 1 jalapeño, diced optional, to taste
    • 2 teaspoons garam masala see recipe for homemade version
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1/4 teaspoon cayenne powder optional, depending on your spice level
    • 2 teaspoons paprika
    • 1 ½ teaspoons salt

    Add after pressure cooking

    • 1 cup heavy cream
    • ½ cup butter (1 stick)
    • 2 teaspoons garam masala
    • ½ cup fresh chopped cilantro

    Basmati Rice

    • 2 cups basmati rice or any kind of white rice
    • 2 cups water
    • 1 teaspoon salt
    • 1 teaspoon butter

    Garam Masala

    • 2 teaspoons cardamom seeds not pods
    • 2 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon black peppercorns
    • ½ teaspoon whole cloves
    • 1 teaspoon freshly grated nutmeg
    • 1 cinnamon stick broken in half
    • 2 bay leaves dried
    • ¼ teaspoon crushed red pepper flakes optional

    Instructions

    • Place chicken in pressure cooker insert. Frozen is fine.
    • Pour diced tomatoes over chicken. Add garlic, ginger, jalapeño (if using), and spices. Stir spices gently into tomatoes.
    • If making Pot-in-Pot rice, place rice pot on top of food at this point. See Instructions below.
    • Place lid on Instant Pot or electric pressure cooker.
    • Check Steam Release Valve to make sure it is set to [Sealing].
    • Choose [Pressure Cook] or [Manual] or [Poultry] program by pressing one of these buttons.
    • Set pressure level to [High] pressure if using chicken thighs, [Low] pressure for chicken breasts.
    • Adjust pressure cooking time to 10 minutes by pressing [+] or [-].
    • Depending on your pressure model, either press [Start] (Ultra, EVO, Max) or simply pause and wait for the Instant Pot to begin cooking (DUO, Lux).

    After Pressure Cooking

    • Allow pressure to naturally release for 10 minutes before manually releasing remaining pressure and removing lid.
    • If you made pot-in-pot rice, carefully remove the rice pot and set it on a plate, hot pad, or trivet.
    • Remove cooked chicken pieces with tongs and place on a plate or cutting board.
    • Stir together sauce ingredients and blend, either in the pot with an immersion blender or in a regular blender. Be careful, this mixture is HOT. Pour mixture back into pot.
    • Add cream and stir to incorporate well. Add butter and stir again.
    • Place chicken on a cutting board and dice into bite-sized pieces.
    • Place chicken pieces back into pot with sauce and stir well. Garnish with fresh cilantro. Serve over rice or sauteéd veggies for a delightful dinner!

    Pot-in-Pot Rice

    • Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker.
    • Use a trivet or sling under inner pot so you can pull the piping hot bowl out when it is done cooking.
    • Place inner pot over chicken and tomato mixture. May be placed directly on food or on a trivet on top of the food.
    • Proceed with pressure cooking instructions above.

    Garam Masala

    • Place all spice ingredients in a blender or spice grinder. Pulse and blend well until all pieces are ground thoroughly. Allow dust to settle inside blender before opening the lid and smelling the wonder inside!

    Nutrition

    Calories: 579kcal | Carbohydrates: 52g | Protein: 29g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 1088mg | Potassium: 797mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1317IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 5mg

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    No-Chop Spaghetti Squash in the Instant Pot

    July 23, 2020 by //  by Holly Leave a Comment

    Cutting up hard winter squash to roast is my nemesis! In the Instant Pot, you can cook it whole, with ease!

    Spaghetti Squash is fabulous as a side dish on its own, but because it has a neutral flavor, you can serve it with tons of different toppings and flavors!

    We love it plain, with butter, salt, and pepper, or topped with our Texas Chili or Spaghetti Sauce.

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    No-Chop Spaghetti Squash in the Instant Pot

    Use this shortcut way to cook delicious Spaghetti Squash in your electric pressure cooker.
    Prep Time1 min
    Cook Time20 mins
    Total Time21 mins
    Course: Dinner, Main Course, Side Dish
    Keyword: Dairy-free, Gluten-free, Keto, Low Carb, Paleo, THM-S, Whole 30
    Servings: 5
    Calories: 60kcal
    Author: Holly
    Cost: $3

    Equipment

    • Electric Pressure Cooker

    Ingredients

    • 1 Spaghetti Squash
    • 1-2 cups water

    Instructions

    • Remove any produce stickers from outside of spaghetti squash and rinse outside of spaghetti squash.
    • Place trivet in the pressure cooker insert.
    • Place whole spaghetti squash on top of the trivet.
    • Pour water into pot.
    • Check that the sealing ring is secure, and place lid on Instant Pot or other electric pressure cooker.
    • Make sure steam release valve is set to [Sealing].
    • Press [Pressure Cook] or [Manual] to select cooking program.
    • Check pressure level and adjust to [High Pressure], if applicable. (Some pressure cookers have High and Low pressure settings, some only have one setting.)
    • Set pressure cooking time to 20 minutes by pressing the [+] or [-] buttons to adjust the time.
    • Start Instant Pot by waiting ten seconds for your pot to beep, turn on and start heating up. ~OR~ Some machines have a [Start] button which you have to press to start the machine.
    • When the pressure cooking time ends, you can either Quick Release the pressure or allow the pressure to naturally release.
      Note: The squash will continue to cook while naturally releasing, and will be more "done" than if you quick release the pressure manually. This is a matter of preference on how you like your spaghetti squash; some like it more on the crunchy side, some prefer it softer. If it is more crunchy than you like, you can always place it back in the pressure cooker and cook for another few minutes.
    • Using hot pads, carefully pull the cooked spaghetti squash out of the Instant Pot and place on a cutting board.
    • With a large, sharp knife, cut the spaghetti squash in half. I usually cut vertically, through the stem, but if you want your strands to be longer, you can cut horizontally through the equator.
    • Scoop out the seeds and pulp from the middle and discard.
    • Next, scoop out the cooked spaghetti squash. Season with butter, salt, and parmesan cheese and enjoy. Or use in another dish like One Pot Faux-getti Pasta.

    Notes

    I use cooked spaghetti squash as a side dish, seasoned with butter, salt, pepper, and parmesan cheese. It is also fabulous topped with salsa and cooked, diced chicken. This versatile veggie can also be substituted for pasta or rice for a low-carb version of your favorite entree or casserole.

    Nutrition

    Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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    Meatloaf Bites with Awesome Sauce

    June 18, 2020 by //  by Holly 2 Comments

    Last updated on May 2nd, 2022 at 08:09 am

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    Meatloaf Bites with Awesome Sauce

    Savory meatloaves in miniature. Fantastic flavor, and cooks in a fraction of the time of traditional meatloaf.
    Prep Time20 mins
    Cook Time10 mins
    Pressure Cooking Time10 mins
    Total Time40 mins
    Course: Dinner, Main Course
    Cuisine: American, Southern
    Keyword: Dairy-free, Dinner, Made from Scratch
    Servings: 5
    Calories: 408kcal
    Author: Holly

    Equipment

    • Pressure Cooker
    • Food Processor
    • Knife
    • Cutting Board
    • Egg bite molds or ramekins or custard cups
    • Pressure Cooker Trivet

    Ingredients

    Dry Ingredients to Process First

    • 3 oz. rolled oats
    • ½ teaspoon Magic Flavor Dust See recipe on TheCookingFamily.com
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon chili powder
    • ½ teaspoon dried thyme

    Aromatic Vegetables to Process

    • ¼ cup onion, rough chopped About half of one small onion equals about a quarter cup.
    • ¼ cup carrot, rough chopped About half of one average carrot equals about a quarter cup.
    • ¼ cup bell pepper, rough chopped About a quarter of one medium bell pepper equals about a quarter cup.
    • ¼ cup celery, rough chopped About a half of one stalk of celery equals about a quarter cup.
    • 4 cloves garlic

    The Protein

    • 8 oz. ground beef
    • 8 oz. pork sausage or breakfast sausage
    • 1 egg
    • ¾ teaspoon salt
    • 1 teaspoon liquid smoke

    Awesome Sauce

    • ⅓ cup ketchup
    • ½ teaspoon ground cumin
    • few drops Worcestershire sauce
    • few drops hot sauce
    • few drops liquid smoke
    • 2 teaspoons honey

    Instructions

    Process the dry ingredients

    • Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

    Process the aromatic veggies.

    • Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

    Mix it all together.

    • Add ground beef, sausage, egg, liquid smoke, and salt to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

    Cook the meatloaf bites.

    • Prepare eggbite molds by spraying with cooking spray.
    • Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
    • Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
    • Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
    • Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
    • Set pressure level to [High] pressure, if your model has High and Low pressure options.
    • Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
    • Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
    • When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

    Awesome Sauce

    • Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

    Nutrition

    Calories: 408kcal | Carbohydrates: 26g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 695mg | Potassium: 438mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1302IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg

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    Mac & Cheeeese in the Instant Pot

    June 18, 2020 by //  by Holly 1 Comment

    Last updated on May 2nd, 2022 at 08:05 am

    Print Recipe
    5 from 1 vote

    Mac & Cheeeese in the Instant Pot

    This yummy crowd favorite only takes one dish when made in an electric pressure cooker.
    Prep Time3 mins
    Cook Time5 mins
    Pressure Cooking Time5 mins
    Total Time13 mins
    Course: Dinner, Lunch, Side Dish
    Cuisine: American, Comfort Food
    Keyword: Comfort Food, Gluten-free options, Instant Pot, Kid-Friendly
    Servings: 8
    Calories: 464kcal
    Author: Holly

    Ingredients

    • 16 ounces pasta any kind, can substitute gluten free
    • 32 ounces water
    • 1 teaspoon dry ground mustard
    • 1 teaspoon Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
    • ¾ teaspoon salt
    • 1 tbsp butter
    • 10 ounces sharp cheddar cheese shredded
    • 8 ounces cream cheese softened

    Instructions

    • Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
    • Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
    • Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
    • Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
    • Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.
      For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
    • Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
    • While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
    • When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
    • After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
    • Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

    Nutrition

    Calories: 464kcal | Carbohydrates: 44g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 551mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 780IU | Calcium: 299mg | Iron: 1mg

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    Flourless Chocolate Mini-Cakes in the Instant Pot

    June 11, 2020 by //  by Holly 3 Comments

    Print Recipe
    5 from 1 vote

    Flourless Chocolate Mini-Cakes in the Instant Pot

    Rich and decadent, these mini-cakes are sure to hit your chocolate craving!
    Prep Time10 mins
    Cook Time10 mins
    Pressure Cooking Time5 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Keyword: Chocolate, Comfort Food, Gluten-free, Instant Pot, Made from Scratch
    Servings: 6
    Calories: 440kcal
    Author: Holly

    Equipment

    • Pressure Cooker
    • Oven-Safe Ramekins
    • Trivet for Pressure Cooker

    Ingredients

    • ½ cup butter or 1 stick butter or 4 oz. butter
    • 1 cup semi-sweet chocolate chips I use 60% cocoa chocolate chips
    • 1 cup powdered sugar
    • 3 eggs
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 5 tablespoons cocoa powder
    • orange oil or raspberry extract, optional

    Instructions

    • Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
    • Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
    • Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
    • Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
    • Spoon batter evenly into six prepared ramekins.
    • Add 1 cup water to Instant Pot insert.
    • Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
    • Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
    • Choose [Pressure Cook] or [Manual] program.
    • Select [Low] pressure if possible.
    • Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
    • Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
    • Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!

    Nutrition

    Calories: 440kcal | Carbohydrates: 38g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 172mg | Potassium: 264mg | Fiber: 4g | Sugar: 31g | Vitamin A: 650IU | Calcium: 45mg | Iron: 3mg

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    Keto Zuppa Toscana in the Instant Pot

    June 11, 2020 by //  by Holly Leave a Comment

    Last updated on March 30th, 2022 at 07:11 am

    Print Recipe
    No ratings yet

    Keto Zuppa Toscana

    A Low-Carb version of a restaurant favorite. Creamy and delicious, this is such a comfort food that you won't even miss the carbs!
    Prep Time20 mins
    Cook Time19 mins
    Pressure Cooking Time1 min
    Total Time40 mins
    Course: Dinner, Soup
    Cuisine: Italian
    Keyword: Budget-friendly, Comfort Food, Dinner, Fall, Gluten-free, Keto, Low Carb, THM-S
    Servings: 6
    Calories: 538kcal
    Author: Holly

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
    • 1 tbsp olive oil
    • 1 cup onion diced
    • 8 cloves garlic minced, fresh
    • 8 cups chicken broth low sodium
    • 12 oz. kale frozen, chopped or fresh, chopped
    • 12 oz. cauliflower florets frozen or fresh
    • 1/2 cup bacon pieces cooked
    • 1 cup heavy whipping cream
    • 1 teaspoon red pepper flakes optional
    • 1/2 to 1 teaspoon salt salt to taste

    Instructions

    • Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
    • When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
    • Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
    • Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
    • Set Steam Release Valve to [Sealing] to pressure cook.
    • Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
    • Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
    • Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
    • Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
    • Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
    • Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
    • Serve and enjoy!

    Nutrition

    Calories: 538kcal | Carbohydrates: 16g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 1184mg | Potassium: 985mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6346IU | Vitamin C: 100mg | Calcium: 158mg | Iron: 3mg

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    Filed Under: Uncategorized

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