Your Family Can Cook and Enjoy Great Meals Together!

You are here: Home / Archives for Uncategorized

Zuppa Toscana in the Instant Pot

by Leave a Comment

Last updated on March 29th, 2022 at 06:28 am

Print Recipe
No ratings yet

Zuppa Toscana in the Instant Pot

A copycat version of a restaurant favorite. Creamy and delicious, this is such a comfort food that is super simple to make!
Prep Time20 minutes
Cook Time19 minutes
Pressure Cooking Time3 minutes
Total Time43 minutes
Course: Dinner, Soup
Cuisine: Italian
Keyword: Budget-friendly, Comfort Food, Dinner, Gluten-free
Servings: 6
Calories: 665kcal
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 optional, if meat is very lean
  • 1 cup onion diced
  • 8 cloves garlic minced, fresh
  • 8 cups chicken broth low sodium
  • 12 oz. kale frozen, chopped or fresh, chopped
  • 2 lbs. potatoes sliced very thin
  • 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, potato slices, 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.
  • Adjust pressure cooking time to 3 minutes 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: 665kcal | Carbohydrates: 41g | Protein: 28g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 1176mg | Potassium: 1468mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6346IU | Vitamin C: 103mg | Calcium: 169mg | Iron: 4mg

Zuppa Toscana in the Instant PotRead More

Ginger Cranberry Kale Salad with Honey Lemon Dressing

by Leave a Comment

Last updated on April 5th, 2022 at 08:49 am

Kale salad. Blah. Add some pumpkin seeds, cranberries, ginger, lemon, and honey, and you’ve got an exciting blend of flavor, sweetness, and spice!

Print Recipe
5 from 1 vote

Ginger Cranberry Kale Salad with Honey Lemon Dressing

Sweet and Spicy Ginger with Tart Dried Cranberries come together to make a zingy delicious salad!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, Holiday, Mediterranean
Keyword: Budget-friendly, Gluten-free, Holiday, Wellness
Servings: 6
Calories: 145kcal
Author: Holly
Cost: $3

Equipment

  • Knife
  • Cutting Board
  • Jelly jar with lid
  • Large bowl

Ingredients

Salad

  • 1 bunch fresh kale chopped
  • ¼ cup crystallized ginger chopped fine
  • ¼ cup dried cranberries chopped fine
  • ¼ cup pepitas or green pumpkin seeds

Honey Lemon Dressing

  • 1 teaspoon honey
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt

Instructions

  • Mix kale, ginger, cranberries, and pepitas together in a large bowl.
  • In a half-pint jar, mix honey, lemon juice, olive oil, and salt. Place lid on top and shake well.
  • Pour dressing all over kale salad mixture and toss together thoroughly with tongs.
  • Serve immediately or refigerate for up to 2 hours before serving.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

Ginger Cranberry Kale Salad with Honey Lemon DressingRead More

Fresh Mushroom and Beef Stroganoff in the Instant Pot

by Leave a Comment

Print Recipe
No ratings yet

Fresh Mushroom and Beef Stroganoff in the Instant Pot

Rich and Creamy Beef Stroganoff is the perfect comfort food!
Prep Time30 minutes
Cook Time10 minutes
Pressure Cook Time6 minutes
Total Time46 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Comfort Food, Gluten-free options, Instant Pot
Servings: 8 people
Calories: 562kcal
Author: Holly
Cost: $10

Ingredients

  • 1.5 pounds ground beef ground turkey, chicken, or other ground meat optional
  • 1 cup onion, diced 1 medium onion equals about 1 cup diced
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon caraway seeds
  • 6 cloves fresh garlic, minced can use frozen, jarred, or powdered garlic
  • 1 pound fresh button mushrooms, sliced
  • 16 ounces egg noodles Many noodles come in a 17.6 oz bag, which is also fine.
  • 1 quart low sodium chicken broth
  • 6 ounces dry vermouth or cream sherry, optional
  • 4 Tablespoons butter

To be added after pressure cooking

  • 1 ½ cups sour cream
  • ¼ cup dry vermouth or cream sherry, optional

Instructions

  • Turn Instant Pot on [Sauté]. Place ground beef in and break it up while browning it.
  • Add onion and salt, and stir together well.
  • Sprinkle in nutmeg and caraway seeds. Stir together, then add garlic.
  • Toss mushrooms in and stir together, sauteeing lightly.
  • Add noodles in the pot. Pour broth and vermouth over all. Place butter on top.
  • Place lid on Instant Pot and close.
  • Check to make sure Steam Release Valve is set to [Sealing].
  • Choose the [Pressure Cook] program.
  • Check to make sure Pressure Level is set to [High Pressure].
  • Consult instructions on package of noodles for recommended cook time. Cut the lowest time in half and round odd numbers down. This is the amount of time you will set the Instant Pot to cook under pressure. For example, if noodle package says 11-13 minutes, you would divide 11 in half, which gives you 5.5, and round down to a 5-minute pressure cook time.
    Press the [+] or [-] buttons to adjust the pressure cook time to 5 minutes.
  • When Instant Pot is finished cooking, Quick Release the pressure. Stay nearby while it is releasing and be prepared to quickly close the valve if any starchy liquid spews out. Do not panic or move the Instant Pot while it is under pressure.
  • When all the pressure has been released from the Instant Pot, the float valve will drop, indicating that it is safe to open the pot. Open the pot. Add sour cream and vermouth, if desired. Stir together well to incorporate all ingredients. Taste for seasoning.
  • Serve and enjoy!

Notes

Feel free to use or omit the wine in this dish or switch it out with a cooking sherry or red wine.
The recipe is gluten-free, except for the noodles, so use gluten-free noodles, zucchini noodles, spaghetti squash, potatoes, rice, or any other fodder for a great sauce instead of the regular egg noodles.

Nutrition

Calories: 562kcal | Carbohydrates: 49g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 465mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mg

Fresh Mushroom and Beef Stroganoff in the Instant PotRead More

Kickin’ Cajun Seasoning

by Leave a Comment

Print Recipe
No ratings yet

Kickin’ Cajun Seasoning

Make this Cajun Seasoning at home without all the chemicals and fillers in pre-made versions.
Prep Time10 minutes
Total Time10 minutes
Course: Seasoning
Cuisine: Beans & Rice, Cajun
Keyword: Dairy-free, Gluten-free, No Fillers, Seasoning
Author: Holly

Equipment

  • Funnel
  • Empty spice container
  • Measuring spoons

Ingredients

  • 1 part onion powder
  • 1 part black pepper
  • 1 part dried leaf oregano
  • 1 part dried thyme
  • 1/2-1 part cayenne pepper Be careful measuring this ingredient. An adult should handle this one.
  • 2 parts garlic powder
  • 2 parts salt
  • 2½ parts paprika

Instructions

  • Place all ingredients together in an empty spice bottle.
  • Place the lid on tightly and shake to mix well.

Kickin’ Cajun SeasoningRead More

Creamy Tomato Basil Soup in the Instant Pot

by Leave a Comment

What could be better than savory and creamy hot soup on a cold day? Creamy Tomato Basil Soup with a grilled cheese sandwich is comfort food at its finest!

This is not the canned soup you heated up as a kid. But it is easy to make with ingredients you probably have on hand. And the kids can help!

All you need is an Instant Pot and a blender! And you could even make this on the stove using the same ingredients.

Print Recipe
5 from 1 vote

Creamy Tomato Basil Soup in the Instant Pot

A mouth-watering restaurant soup that you can easily make at home for a fraction of the cost. Comfort food at its finest. Real food ingredients. Super simple to make.
Prep Time20 minutes
Cook Time15 minutes
Pressure Cooking Time5 minutes
Total Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-Free Options, Gluten-free, Kid-Friendly, Low Carb, THM-S, Wellness
Servings: 6
Calories: 303kcal
Author: Holly
Cost: $5

Ingredients

  • 4 tablespoons butter
  • 1 onion, medium-sized roughly diced (or about 1 cup)
  • 1 teaspoon salt use less if your broth is salty
  • 1-2 stalks celery roughly chopped (1/2 to 3/4 cup)
  • 1-2 carrots roughly chopped (1/2 to 3/4 cup)
  • 4-8 cloves garlic roughly chopped
  • 1 quart chicken broth or vegetable broth low or no sodium
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes Italian diced tomatoes with garlic, basil, and oregano are yummy, but not essential
  • 1 tablespoon dried basil or 2-3 tablespoons chopped fresh basil or 3 tablespoons prepared pesto
  • 2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
  • 1 tablespoon Worcestershire sauce Optional; adds umami flavor.
  • 1-2 cups cream could also use half & half, milk, or coconut cream or coconut milk

Instructions

  • Turn Instant Pot On to [Sauté].
  • When pot is preheated, add butter.
  • Add chopped onion, celery, and carrots. Add one teaspoon salt. Sauté for 1-2 minutes.
  • Stir in chopped garlic. Sauté for another minute.
  • Pour in broth and tomatoes. Add basil, oregano, and worcestershire. Stir together.
  • Place lid on Instant Pot. Check Steam Release Valve to make sure it's set on [Sealing].
  • Select the [Pressure Cook] or [Manual] or [Soup] program. Make sure the pressure level is set to [High] pressure, if your pressure cooker has multiple pressure levels.
  • Set pressure cooking time to 5 minutes by pressing the [+] or [-] buttons or turning the dial to 5 minutes. Wait for your Instant Pot to beep or press [Start] if your machine has a [Start] button.
  • Pressure cooker will heat up, come up to pressure, and begin counting down the pressure cooking time. Once it hits zero, you can either quick release the pressure, or let it naturally release pressure as the temperature inside the pot cools down. This soup is improved by sitting awhile, so it can be made a day or two ahead, early in the day, or whenever is convenient for you.
  • Using an immersion blender or a regular blender in batches, blend the soup thoroughly.
  • Pour soup back in the Instant Pot and add cream. Heat gently on [Sauté] mode, if necessary. Stir and taste for seasoning. Add salt if necessary. Enjoy!

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 735mg | Potassium: 798mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2891IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 4mg

Creamy Tomato Basil Soup in the Instant PotRead More

Hoppin’ John (New Year’s Black-eyed Peas with Bacon)

by Leave a Comment

Last updated on January 1st, 2022 at 03:17 pm

These southern black-eyed peas are so yummy—warm and hearty for New Year’s or delicious any day of the year!

Ingredients

  • 1 lb. bacon, diced
  • 1 cup onion, diced (about 1 medium onion)
  • 6 cups (4 15 oz. cans) cooked black-eyed peas, not drained (1 pound of dried black-eyed peas, cooking instructions follow)
  • 10 oz. can diced tomatoes with green chilies (Ro-tel tomatoes)
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice

Instructions

  1. In a large skillet, sauté bacon pieces until browned.
  2. Turn off heat. Remove from pan to a paper towel-lined plate. Set aside.
  3. Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar).
  4. Return skillet to heat. Add onion and sauté until onion is clear.
  5. Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes.
  6. Add cooked rice. Stir well. Heat through.
  7. Taste and correct seasoning. Add a little water if it gets too thick.

Black-Eyed Peas in the Instant Pot

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.

If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Kids in the Kitchen

Little Ones (2-5)

  • Can help carry cans from the pantry to the kitchen counter.
  • Can help sort black-eyed peas, if you cook from dried beans.

Medium Kiddos (6-10)

  • Can open cans with a can opener.
  • Can measure spices with adult help.
  • Can help put on a pot of rice.

Older Children and Teens (11-15)

  • Dice onion.
  • Dice bacon.
  • Sauté bacon and onion.
  • Follow recipe and put entire dish together.
  • *Note: An adult should help remove excess bacon grease, as hot grease can be very dangerous.
Print Recipe
No ratings yet

Hoppin’ John

These southern black-eyed peas are a fabulous dish—warm and hearty for New Year’s or delicious any day of the year!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Beans & Rice, Southern
Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 665254kcal
Author: Holly

Ingredients

  • 1 lb. bacon diced
  • 1 cup onion diced (about 1 medium onion)
  • 6 cups cooked black-eyed peas, not drained about 4 (15oz.) cans or 1 lb. cooked dried black-eyed peas
  • 10 oz. diced tomatoes with green chilies Ro-tel tomatoes
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice
US Customary – Metric

Instructions

  • In a large skillet, sauté bacon pieces until browned. Turn off heat. Remove bacon from pan to a paper towel-lined plate. Set aside.  
  • Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar). 
  • Return skillet to heat. Add onion and sauté until onion is clear.
  • Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes. 
  • Add cooked rice. Stir well. Heat through. Taste and correct seasoning. Add a little water if it gets too thick.

Notes

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.
If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Nutrition

Calories: 665254kcal | Carbohydrates: 153258g | Protein: 26822g | Fat: 2865g | Saturated Fat: 980g | Cholesterol: 50mg | Sodium: 16268848mg | Potassium: 2372876mg | Fiber: 30721g | Sugar: 7825g | Vitamin A: 228026IU | Vitamin C: 20507mg | Calcium: 580493mg | Iron: 12147mg

Hoppin’ John (New Year’s Black-eyed Peas with Bacon)Read More