Instant Pot Deluxe Pizza Pasta

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Ingredients

  • 1/2 Onion Chopped
  • 1/2 Red Bell Pepper (Can be green also)
  • 20 slices of pepperoni chopped
  • 24 oz pizza sauce (see pizza sauce recipe on this site)
  • 8 oz hamburger
  • 8 oz italian sausage
  • 8 oz of mozzerella
  • 28 oz water
  • 1 lb of pasta

Directions

Saute hamburger and sausage in Instant on Saute setting till browned. Add in sauce, pasta, and water. Cook for 5 minutes on high pressure and when done use fast pressure release. Add onion and  pepper, then stir. Add about 2 oz of additional water set pressure cook to 1 min and close lid. Wait about 2 minutes till lock pin rises and press cancel, wait another 2 minutes and do a fast pressure release, then stir in cheese and pepperoni and close lid and let set for about 3-4 minutes, then serve.

Simple Healthy Easy Microwave Chocolate Mug Cake

Published on by richbLeave a comment

I wanted a sweet treat that was healthy (like a muffin) to go with my coffee and I came across this recipe. Wow for being healthy (Fruit – banana, egg – protein, cocoa powder – flavor and anti oxidants),  it doesn’t taste like it.

Ingredients

  • 1 egg (beat in mug)
  • 2 tbsp cocoa powder
  • 1 ripe banana (smashed  in peal)

Directions

Peal smashed  banana into mug and eliminate large chunks by smashing with a fork then add to mug with egg and  cocoa powder. Mix well.  Microwave for 1 min 30 seconds. Cool for a short time, not too long. Eat warm (maybe after about 1 min of setting).

Instant Pot Bun Bo Hue

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I decided to make this because we love going to the Vietnamese Pho restaurants  for Bun Bo Hue, but I wanted to see how a homemade recipe comes out. I researched it, went through a bunch of recipes, took out what I liked, and WOW it is great. It has many levels of complexity that I only noticed when I went to the really expensive places where they make their own Pho from scratch. I was surprised I could achieve this level of flavor on my my first try.

Update: I went back to the expensive Pho restaurants and either they weren’t as good as I remember or went downhill. This one was way better.

Ingredients

Meat

  • 2 lbs of Flank steak sliced in 1/4″ slices across the grain
  • 2 lbs of short rib sliced in about 1/2 inch cubes

Broth

  • 1/2 of a large onion or 1 small one
  • 1 tsp of ground coriander seeds
  • 1 tsp pepper corns
  • 1 cinnamon stick
  • 1/2 tsp coriander seeds
  • 3 star anise
  • 2 cardamom pods
  • 1 tbsp finely minced ginger
  • 5 tbsp fish sauce
  • 4 whole garlic cloves
  • Water fill 6 qt instant pot to just below max fill line after broth ingredient added (Soak thick rice noodle for 30 mins before cooking)
  • 1 tbsp salt
  • 2 lbs of Flank steak sliced in 1/4″ slices across the grain

Chili Oil

  • 8 spicy chrushed cayenne peppers
  • 1 tbsp chopped garlic
  • 1 tbsp of annatto seeds
  • 1/3 cup of canola oil

Noodles:

  • Water enough to cover when soaking and at least 2 qts to cook noodles
  •  16 oz of thick rice noodles

Toppings/Garnish:

  • Chopped green onion as a topping
  • Sliced yellow onion as garnish
  • Chopped cilantro
  • Lime wedges
  • Thai Basil
  • Bean Sprouts
  • Chili paste (to add more heat)

Directions:

Put 1st 8 broth ingredients on a cookie sheet lined with aluminum foil and toast with torch or put on aluminum foil on gril to toast (it enhances flavor but not absolutely needed), do not burn. Add into instant pot along with rest of broth ingredients and pressure cook on high for 20 minutes. While broth cooks brown short ribs in a frying pan then set aside. When broth is finished, strain into pour into pan or bowl and set aside.  Remove flank steak from strained ingredients and put into instant pot. Add in browned short ribs into instant pot with flank steak and cook on high pressure for 25 minutes with natural pressure release then keep warm until rest of ingredients ready.  Add oil into pan and heat for about 3 minutes on low and then add rest of chili oil ingredients and increase heat to medium and cook for about 6-10 minutes, do not burn the garlic and remove from heat.    Cook pre-soaked noodle for about 10 -20 mins till done then drain and rinse. Chop and slice toppings. For serving add noodles, then broth, some of the chili oil, then top with your choice of toppings. Eat and enjoy.

Instant Pot Chicken Shawarma Wraps

Published on by richbLeave a comment

These were really good a pretty easy to make. The Instant pot made it very tender and quick.

Ingredients Chicken Shawarma (4 servings)
  • 0.25 cup olive oil
  • 0.13 cup lemon juice from 2 lemons
  • 1 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 tsp cumin powder
  • 0.25 tsp cinnamon
  • 0.5 tsp red pepper flakes
  • 2 cloves garlic minced
  • 1 tsp black pepper
  • 0.5 tsp salt
  • 0.5 large onion sliced
  • 2 lbs chicken thighs boneless and skinless
  • 1 tbsp fresh parsley for garnish
  • 0.5 tbsp olive oil
  • Flour Tortillas for wrapping

Toppings

  • Chopped Onion
  • Chopped tomato
  • Chopped Cilantro
  • lettuce
  • Hummus

Directions:

Put Chicken Shawarma ingredients (Except tortillas) into a zip lock bag, mix up, then marinade in fridge at least an hour. Add into Instant pot and set for 8 minutes on high pressure. Let cycle finish and pressure naturally release. Remove from Instant pot and put into a frying pan along with a little of the sauce in the instant pot (The more you use the more flavor however it will take longer for it to reduce) then cook until liquid gone and chicken browned. Put in a warmed tortilla with the desired toppings serve and enjoy.

Instant Pot Hard Boiled Eggs

Published on by richbLeave a comment

I recently purchased an Instant Pot. These are really cool cookers that allow you to use one pot to cook in and do it in a very short time using pressure cooking. I wanted to see how it would do on hard boiled eggs and this is what I did to come up with a perfectly cooked egg (yolk just cooked till solid, no more). Additionally the shell of the egg peels off perfectly with no sticking every time.

Ingredients

  • 4 eggs (can use more if you want to cook more)
  • 1 cup of water

Directions

Add water into Instant Pot and put in steamer rack (the one that comes with the Instant Pot). Put on the lid and close the pressure valve set the Instant Pot for pressure cook low and set the timer for 9 minutes and let it start. When done immediately press cancel and release the pressure using the pressure release valve. Take out the eggs and put into cold water. When they are cool enough to eat, enjoy.

Instant Pot Ribs

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Ingredients

  • 1 Rack of Baby Back Ribs
  • Your favorite BBQ sauce
  • Rub
    • 4 tbsp of brown sugar
    • 1 1/2 tbsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/4 tsp cayenne pepper
    • 1/4 tsp old bay seasoning
    • 1/4 tsp thyme
    • 1/4 tsp onion powder
    • 1/2 tsp smoked paprika
  • Braising liquid
    • 1 cup of water
    • 2 tbsp white wine vinegar

Directions

Apply rub to both sides of ribs, then wrap tightly in saran wrap and refrigerate as little as a hour or overnight to cook the next day. Take out from refrigerator and cut into serving size portions (about 4 ribs). Add braising liquid to Instant pot and then put in the rack that came with the instant pot. Add ribs so there is a little space between them put lid on and cook on high pressure for about 20 mins. When Instant pot is done, quick release pressure and brush with BBQ sauce and put on rack and broil in oven till BBQ sauce is carmelized to your liking. You can also finish on the grill if you prefer.

RX Bar Copy Recipes

Published on by richbLeave a comment

I wanted to have healthier snack bars to eat and I was told about the RX Bar. These are made from real food, not processed, however these are more than $2 each. So I looked around and found a recipe and found they are very easy to make, no baking. I made up my own recipes from what I learned. So I am making these for my snacks.

Base Bar Ingredients

  • 3/4 cup unflavored egg white protein powder
  • 1 cup medjool dates
  • 1 cup raw almonds
  • 3/4 cup raw cashews
  • 2 tbsp water

Flavorings for different flavored bars

Coffee Chocolate

  • 1/4 cup raw cocoa nibs
  • 2 tsp espresso powder

Chocolate Peanut butter

  • 1/4 cup raw cocoa nibs
  • 2 tbsp PB2 powdered peanut butter

Peanut butter

  • 3 tbsp PB2 powdered peanut butter

Add Base bar ingredients to food processor. Decide on flavor and add Flavorings for bar you want. Process in food processor till it forms a thick paste or dough. Put into a 9×13 pan lined with saran wrap and press or roll out till evenly spread. Cut into 12 bars and wrap in saran wrap or seal with food saver or seal a meal.

Instant Pot Red Chili Beef

Published on by richbLeave a comment

This is a Instant Pot recipe of my Red Chili Beef recipe with coffee added.  I recently bought one and it is really easy and quick to use and clean. This is a spicy no-beans chili made with beef, a few vegetables, and spices. It can be served with white rice if you want some carbs to go with it.

Ingredients

  • 2 lbs of sirloin steak (other beef can be used also, just cook longer) cubed in about 1/2 to 3/4″ cubes
  • 1 tablespoon of cumin
  • 1 tablespoon chili powder
  • 1 teaspoon of chipotle chili powder
  • 1 teaspoon of new mexico hot chili powder
  • 1 teaspoon of salt
  • 1/2 cup of coffee (optional) water can be used
  • 1/2 cup of water
  • 1 small onion diced finely
  • 5 cloves of garlic minced
  • Canola oil for frying meat (1 tablespoon)
  • 1 teaspoon flour
  • 1 8 oz can tomato sauce

Directions

Put Instant Pot on saute and let heat up for a minute or two, then add Canola oil and fry meat on 1 side till browned, then deglaze with coffee and water and cancel saute setting. Now add the rest of the ingredients and stir. Close lid and pressure valve on Instant Pot. Set for meat/stew setting and select less, then start pressure cook cycle. When done cancel and natural release pressure, now serve and enjoy.

Healthy Great Tasting Whole Wheat Pancakes

Published on by richbLeave a comment

I like the nutrition that comes from less processed ingredients. So I have an inexpensive flour mill (hand operated) and some whole wheat grain that I like to use occasionally since most of the flour bought in the market is heavily processed. You get extra nutrition from the less processed flour. I use the flour in pancakes and tortillas and these pancakes came out great with a deep rich taste.

Ingredients

  • 1 2/3 cups of quality whole wheat flour (I ground my own)
  • 1/3 cup of all purpose flour
  • 1 3/4 cups of 2% milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 4 1/2 teaspoons baking powder
  • Butter for cooking

Directions

Put dry ingredients into a mixing bowl and stir until combined. Add eggs and milk to a bowl and stir. Add 1/2 of the eggs and milk mixture along with the vanilla to a bowl and stir till combined, then add the rest and stir again till combined. Heat a non stick pan on medium heat till hot, then a small amount of butter to a pan to coat the bottom, then pour in enough of the batter for the desired size pan cake. Cook till you see the edges are starting to look dry and there are bubbles in the center. Flip the pancake and cook on the second side till lightly brown. Then server and enjoy.

Indian Spiced Chana Dal Soup

Published on by richbLeave a comment

Ingredients

  • 1/2 cup of Chana Dal
  • 2 carrots pealed and sliced in 1/8 inch slices
  • 1/2 medium onion sliced thinly
  • 1 large potato finely diced
  • 3 crushed cayenne peppers
  • 3 oz of tomato paste (1/2 6 oz can)
  • 1 1/2 tablespoons of ground cumin
  • 1 tablespoon of ground turmeric
  • 3 teaspoons of salt
  • 1 tablespoon of crushed ginger
  • 48 oz of water
  • 4 sprigs of cilantro finely diced
  • 2 tablespoons of olive oil

Directions

Boil Chana Dal in water for about 45 minutes to 1 hour till they are very tender then drain and set aside. In large sauce pan on medium head add olive oil, potatoes, onion, carrot, and cayenne pepper. Cook till onions start to turn translucent. Now add ginger, cumin, turmeric and cook for 1 more minute. Now add in water, tomato paste, salt, and cooked Chana Dal. Stir till mixed. Simmer for about 30-40 minutes till carrot and potato are soft. Now add in cilantro and adjust salt and cayenne pepper to taste. Serve and enjoy.