Tag: dinner

Chili Mac w/Instant Pot Option

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For a fast healthy fresh meal this is an excellent option, especially using the Instant pot

Ingredients

  • 1 lb ground beef (85% lean)
  • 1 28oz can crushed tomato in tomato sauce
  • 1 medium size onion chopped
  • 4 tablespoons of chili powder
  • 6 cloves of garlic minced
  • 2 teaspoon salt
  • 3 tablespoons of gound cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon to 1 tablespoon crushed red pepper (adjust to desired heat level)
  • 1/4 teaspoon of black pepper
  • 1 16oz container of dried elbow macaroni

Directions

For Instant Pot: Set Instant pot to saute and brown hamburger add in onion and garlic during browning of hamburger. When brown add in all other ingredients (uncooked dried pasta included) to instant pot along with 5 cups of water and stir together. Set instant pot to high pressure cook for 7 minutes. Immediately release pressure when timer goes off, stir and serve.

For Stove Top: Start a pot of water boiling to cook elbow macaroni. In separate sauce pan, brown hamburger along with onion and garlic in a sauce pan. When brown add all ingredients and simmer. Add macaroni to pan of boiling water and cook till done then drain and set aside. After sauce has simmered for about 30 mins, add to drained pasta, mix sauce in till combined, then serve

Healthy Instant Pot Elk Meat Chili

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A friend gave me some of the elk meat from his last hunt. This meat is very lean and can be pretty tough. Cooking it in the instant pot makes it nice and tender. I wanted a hearty meal so I came up with this recipe from the items I had in my pantry and it came out great.

Ingredients

  • 1.5 pounds elk meat (Round steak) chopped into 1 to 1/2″ chunks
  • 2 tbsp. oil (Canola, Vegetable, or Corn oil)
  • 3 slices of finely diced bacon
  • 1 – 14 oz. cans of stewed tomatoes
  • 1 – 8 oz. can of tomato sauce
  • 1/2 – 6 oz. can of tomato paste
  • 2 cups of pinto beans (soaked overnight)
  • 6 cloves of garlic
  • 1 bell peppers diced (Green or Red)
  • 1 onions, diced
  • 2 tbsp. New Mexico chili powder
  • 1 tbsp. cumin
  • 1/2 tsp of oregano
  • 1 tsp of basil
  • 2 tsp salt
  • 2 tbsp. Worcestershire
  • 1 tsp of crushed red chilies (I used 3 extra hot dried cayenne peppers crushed)
  • 3 tsp beef bullion powder
  • 4 cups of water
  • Additional Garlic & Onion powder and salt to taste (I added about 1 tsp of Garlic and Onion powder)

Directions

Night before, put pinto beans in bowl covered by 3″ of water. When ready to cook, set Instant Pot to sauté and add oil and Elk meat, bacon and sprinkle with 1/2 tsp of salt and 1/4 of the diced garlic. Sauté till browned. Then add in tomato sauce and paste, chili powder, cumin, oregano, basil, Worcestershire sauce, beef bullion, and red chilies and stir. Set Instant pot to pressure cook high and cook for 40 mins. When done do quick pressure release, open instant pot and stir in the rest of the ingredients and then set for pressure cook high for 15 more minutes. When timer expires do quick pressure release and enjoy.

Healthy Stuffed Poblano Peppers

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Ingredients

  • 4-6 large Poblano Peppers Halved and seeded
  • 8oz of shredded Jack or Medium/Mild Cheddar Cheese
  • 3/4 lb Lean Ground Beef
  • 1 package Taco Seasoning (Use 3 tbsp.)
  • 2 cups of cooked White Rice (Eliminate for low carb)
  • 1 8oz can of Hot Tomato sauce (Regular Tomato sauce can be substituted)
  • 1/2 of a large onion diced
  • 1/4 tsp salt
  • Optional Ingredients to kick up flavor
    • 1 teaspoon of cumin
    • 1 teaspoon of garlic powder
    • Chopped Jalapeno (little spicy) or Serrano (more spicy)
    • 4 oz. Frozen corn
    • 1/2 can Black Beans

Directions

Brown ground beef till done. While browning add in taco seasoning. Add in onions and cook for 2 more mins. Then add in rice and stir till combined. Add in Optional seasonings and salt and tomato sauce. Stir to mix together. Remove from heat and let cool. Mix in half of the shredded cheese and any optional ingredients. Add in enough meat mixture to fill and sprinkle cheese on top. Cook at about 325 degrees F till pepper is cooked and cheese melted (about 20 mins).

Manchurian Vegetable Balls

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Ingredients

  • Vegetable Balls
    • 1 carrot grated fine
    • 1 cup of cabbage grated or sliced & chopped finely
    • 1/2 Onion grated
    • 1/2 Bell pepper chopped finely
    • 2 pieces of bread crumbed (for Vegan use Vegan Bread)
    • 1/4 cup of flour
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 egg
    • 1/3 cup water
    • Oil for frying
  • Sauce
    • 1/2 onion chopped
    • 2 tablespoons oil
    • 1 tablespoons vinegar
    • 3 cloves garlic minced
    • 1 tablespoon minced ginger
    • 3 tablespoons Ketchup
    • 1 tsp Siracha sauce
    • 1/4 tsp sugar
    • 1 tablespoon cornstarch in 2 tablespoons of water

Directions

For Veggie Balls: Add Vegetable Ball ingredients to a bowl and mix till well mixed. Heat frying oil in a pan, when hot, form 1″ diameter balls and drop into hot oil. Fry till golden brown and cooked through, then drain.. Or for Heathier version with less fat coat w/oil and cook in an air fryer.

For Sauce: Add oil to pan and heat till hot. Add in onions and fry about 2 minutes. Now add garlic and ginger fry lightly, do not brown. Then add water, ketchup, vinegar, Siracha and sugar. Adjust vinegar and sugar to taste. Cook about 2 minutes till boiling, then add in cornstarch/water mixture and boil till thickened. Serve Veggie balls with sauce on the side to spoon over.

Fluffy White Bread Machine Bread

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This Bread came out amazing. It had a really nice flavor, was fluffy, and incredibly moist. After cooling, I cut it and made a sandwich and it was excellent. Actually the bread greatly improved the sandwich taste.

Ingredients

  • 1 1/8 cups of hot water. (about 105 degrees F)
  • 2 teaspoons activated dry yeast
  • 3 tablespoons of sugar (I used organic)
  • 1/4 cup of vegetable oil
  • 1 teaspoon salt
  • 3 cups of white flour (I used all purpose)
  • 1/2 tablespoon butter to grease pan.

Directions

Add sugar into bread maker, then add hot water, followed by yeast. Let set for 5 minutes till frothy. Then add in flour salt and vegetable oil. Set for Dough setting if you want to bake in loaf pan (this is what I did). When dough cycle done, add into greased loaf pan. I used a long loaf pan (12 “), let rise for 30-40 mins till it rises above the top of the pan. While the bread is rising preheat the oven to 325 degrees F with a pan in the shelf below the bread pan in the oven to add about 1/4 cup of water when the bread goes in the oven. Add water and loaf pan with risen bread and bake for approx 30-35 minutes. Check temperature using a probe thermometer. Should be at least 190 degrees F in center to be completely cooked. Take bread out of the oven and immediately remove from pan and place on cooling rack covered with a dish towel. Let cool for 1 hour before slicing. After bread is cooled it can be halved and stored in a 1 gallon ziploc bag.

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 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.

Instant Pot Red Chili Beef

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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.

Chettinad Chicken Curry

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Healthy Indian Curry
Healthy Indian Curry

When you get cravings for Indian food and have about 45 minutes to make this, it really tastes great and is healthy too (Low in sodium and fat). Not too much saturated fat or salt and still has a lot of flavor.

  • 2 large boneless skinless Chicken Breast Chopped in 1 to 1/2 inch pieces
  • 1/2 tablespoon Ginger very finely minced
  • 1/2 tablespoon garlic very finely minced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper powder
  • 1/2 onion chopped finely
  • 2 tomatoes chopped finely
  • 1 lemon juiced
  • 1 sprig curry leaves (if you have them)
  • 1 teaspoon Salt (more at the end to season to taste)
  • 1 teaspoon Mustard seeds
  • 2 tablespoons Olive Oil
  • 1 teaspoon of sugar
  • Chopped Cilantro for topping
  • 1 cup of water

Following ingredients will be pan roasted

  • 1/3 cup ground roasted unsalted cashew nuts (grind in food chopper or processor)
  • 3 Dried red chillies
  • 1/2 teaspoon Coriander seeds
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • 3 Green cardamom
  • 1 inch Cinnamon stick (or 1/2 teaspoon of ground cinnamon, don’t roast if ground just add in)
  • 2 Cloves 1 Star anise

Directions

Add the turmeric to the lemon pour over the chicken pieces in a bowl, mix and let set while you prepare the other ingredients. Put ingredients for pan roasting in a dry pan, heat on high and roast briefly till fragrant.  Then transfer to a spice grinder (or coffee grinder) and grind to a powder and set aside. Add oil and mustard seed to pan and heat till starting to pop, then add in curry leaves and onion. Fry till the onion is starting to brown then add in the tomato and cook for about 10 minutes on high till starting to disintegrate then add the ground cashew and cook cook for another 3 minutes. Now add in the ground roasted spices and cayenne pepper and stir, now add the chicken and stir again and add in water. Cover and cook for about 15 minutes till chicken is cooked through. Taste and add salt, sugar, or more cayenne pepper to your taste. Serve with rice and enjoy.

Chicken Cordon Bleu

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Delicious Chicken Cordon Blue
Delicious Chicken Cordon Blue

This is a great quick tasty meal that is great to make on a weeknight when you don’t have a lot of time. Definitely healthier than take out.

Ingredients

  • 3 Boneless Skinless Chicken Breast
  • 6  Slices of Ham lunch meat one each (not really thin sliced)
  • 6 slices of Swiss Cheese
  • Dijon Mustard
  • Bread crumbs
  • Salt
  • Pepper
  • Toothpicks to secure rolled up Chicken Breast.
  • Cooking spray for baking dish

Directions

Slice the Chicken breasts to make them thinner so that you can roll them. You can slice them down into thirds if the are really thick or you can pound them out flatter. After they are all sliced, sprinkle them with salt and pepper on both sides. Then put the flat side up and lay a slice of ham and a slice of Swiss cheese on top and then put a thick stripe of Dijon mustard on the cheese and roll up and secure with toothpicks, cheese side in. Now roll in bread crumbs lay in greased baking pan and put into a pre-heated 350 degree oven for about 25 minutes, until you can see the cheese is melted and just starting to ooze out. Serve and enjoy.