I love steaming vegetables in my instant pot, I must confess, I have had one or two mushy experiences but after several testing, this girl can now say she is a pro at cooking vegetables in a pressure cooker. It is super quick and doesn’t require much cooking time, my best tip after several testing is to use cold tap water (a bit above room temperature). You are guaranteed perfect vegetables at all times....
The only reason that we don’t make it more often is because (let’s be honest here) it’s kind of a production to make. As in, an afternoon-consuming production that leaves my kitchen looking rather storm tossed by the end. Some weekends, I enjoy this production. Others, not so much. Enter my new favorite recipe: this Pressure Cooker Shepherd’s Pie from my pal and Simply Recipes contributor Coco Morante’s book The Ultimate Instant Pot Cookbook....
Quick + Easy Prep All you have to do is mix up the sauce and chop an onion and a bell pepper, and you’re ready to go with these instant pot sloppy joe’s. The key is to get the sauce to coat the bottom of the instant pot so that it pressurizes. You don’t need to mix everything up once you get it in your instant pot. Just layer it in – sauce, broken up ground beef, the onion and bell pepper....
Ready in about an hour, it’s wonderful as a side dish, but it’s also substantial enough to serve as a meatless main course. If you like eggplant, I think you’ll consider this recipe a delicacy. Tender, flavorful eggplant slices coated in a crunchy coating, smothered in marinara sauce and cheese, then baked until the cheese is melted. What’s not to like? I love eggplant. In fact, it’s one of my favorite vegetables....
It’s so good, so rich and velvety, that it’s difficult to believe it only has three ingredients! Yes, this creamy pudding has just three ingredients - dark chocolate, coconut milk, and a touch of sweetener! It is ridiculously easy to make, and the result is decadent and rich, with a velvety mouthfeel. I especially appreciate the fact that this tasty keto dessert requires no cooking beyond briefly heating up the ingredients....
Is it just me who always has leftover pasta? It seems impossible to make just enough. I seem to be able to manage it with many other things. But I always make too much pasta! I once read an article about how everything tastes better when it’s eaten the next day. There was all this science behind the logic. I have to say, I don’t care what the science is, there are some things that simply do not taste as good the next day....
This year I’m all about Turkey Pot Pies. The great thing about these Turkey Pot Pies is that they use many of the ingredients you likely already have on hand from making other Thanksgiving dishes – ingredients like onions, celery, carrots, stock, and pie crust. Plus, the individual serving size works perfectly for little kids. What Turkey to Use for Pot Pies? No need to be picky; just use what you have!...
It’s probably totally uncool to admit this, but I always have cabbage in the fridge. This only started once I “grew up” and realised a) how versatile cabbage is b) how quick it is to shred (e.g. compared to carrot) and c) how long it lasts in the fridge (weeks and weeks and weeks!). Then it became a part of my regular shop. I bet I could blast off 10 quick uses for cabbage without barely taking a breath....
Trim and clean the mushrooms, brown and soften them lightly in olive with a little garlic in a wide saucepan, then add vinegar and fresh herbs. That’s it! They’ll be the star on your next antipasto platter, but that’s not all they’re good for. Serve them warm over polenta, or throw them into salads for an earthy, vinegary punch. And don’t forget crostini, pizza toppings, grain bowls, or omelets....
These mini frittatas are perfect for the in-between days! You can make a batch, chill them, and then just reheat in the microwave a few at a time when you want a light breakfast or lunch. They’re also perfect for a brunch buffet, as you can make them ahead of time and reheat to serve. Whatever amount of water you use to fill the wells is about how much egg mixture you will need for your muffin tins....
These miso glazed chicken wings are fit for Game Day, for sure, but they also serve year-round for any gathering or even just a fun weeknight meal. This recipe also doesn’t dirty very many dishes, which makes these wings even more appealing for a weeknight dinner. One small mixing bowl and a lined baking sheet is all you need. A pound and a half of wings is perfect for four people if you serve it with a hearty side of veggies or a quick Asian stir-fry....
Instead, let’s discuss the building of the mojito, which in my opinion, is what distinguishes a “good” mojito from a “truly incredible” mojito. Video: How to Make Mojitos Secret to a Better Mojito Before now, you may have made mojitos like this: You threw some mint, lime juice, and sugar into a glass and then mashed ‘em up with a wooden spoon, or if you were feeling bartender-y, with a fancy muddler....
A showstopper made for sharing, astonishingly simple, fun to eat and eye-rollingly delicious. Momofuku charges US$250 for the privilege of eating it. This costs a fraction of that! Momofuku Bossam (or Bo ssam) Momofuku Bossum is Chef David Chang’s famous version of a traditional Korean pork dish called Bossam which consists of thinly sliced pork belly simmered in a seasoned broth that are then used to make lettuce wraps. A signature dish at his New York restaurant Momofuku, he makes it using a pork shoulder that’s been dry cured overnight so it’s seasoned all the way through, slow roasted for 5 to 6 hours until fall apart tender then blasted at the end with a brown sugar rub which forms an epic caramelised crust....
Famous NY Times Broccoli Salad with cumin, garlic and sesame Welcome to Day 2 of the RecipeTin Eats 30 Day Holiday Salad Marathon, a day where I’m bringing you something simple yet intriguing and little bit different! It’s a wildly popular raw Broccoli Salad by Melissa Clark of New York Times Cooking. Red wine vinegar lightly “cooks” the raw broccoli, then it’s marinated in an intensely flavoured mix of cumin, garlic, sesame and olive oil....
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Spices: You can kick the cinnamon up a notch if you are a cinnamon lover, or tone it down....
Simple + easy marinade Justin and I did a little low carb/Keto reset, and as part of that we ate less onions and garlic than we typically do. In doing so, I realized when I had them again that they bother my stomach. It seems I can have a small amount occasionally, but that every day or even multiple times a day doesn’t feel great. All that said, I specifically made this Greek chicken recipe to not have either in it!...
It requires few ingredients to make and with minimal prep, this is about to be your best-baked potato wedges recipe ever. Serve with my homemade fry sauce, so delicious! I am guilty of buying store-bought frozen fries, but I have never bought frozen potato wedges before. Honestly, once you have made this at home yourself, you won’t go back to store-bought. As much as it may sound convenient to use store-bought, It would take you the same time to make yours from scratch at home?...
A Great Egg-Free Option While Justin can eat eggs for breakfast day in and day out…I cannot. I actually haven’t really been eating eggs at all lately. And in all truth, I’m actually not much of a breakfast person. I love breakfast foods, but my body seems to need more time to digest, and if I stuff my face first thing in the morning, I kind of feel like I never really catch up throughout the day....
Quick + Easy FTW I don’t know about you, but for us quick and easy always wins! Always! This Paleo taco salad will only take you about 25 minutes to prepare, and you’ll be completely satisfied with the combo of flavors and textures. Simple Ingredients We love simple ingredients and recipes you can adapt using whatever you have on hand. For this Paleo taco salad, we use ground turkey for a lean protein, but you could really use whatever option you have readily available, like ground chicken or beef....
