Butter Pecan Pie

 Ingredients:

Pecans

corn syrup

butter 

salt

2 frozen pastry pie crusts from the grocery store

Directions:

Ginger Lentils for Authentic Eritrean Injera

In an Instant Pot, saute:

    1/4 cup olive oil    

    2 large onions ( 4 cups diced)

    4 cloves garlic (4 tsp  minced)

    1 1/2 inch ginger root, peeled (4 tsp minced), or ginger powder

    1 Tbsp Bebere (add a 2nd Tbsp for extra spice)

Once onions are tender, add:

    1 can 8oz. tomato sauce

    5 1/2 cups water

    2 cups red lentils, rinsed and drained

Place lid on Instant Pot, pressure cook on high for 6 minutes. 

Afterward, wait until the pressure valve has released pressure. Then add:

    2 tsp Salt

    1/4 cup butter

    1/2 cup Evaporated milk, or heavy whipping cream (optional)

Serve with rice or Ethiopian Injera, a delicious sourdough flatbread

Instant Pot Refried Pinto Beans

 

Instant Pot Pinto Beans 

{no soaking needed}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Cook dried pinto beans in under 60 minutes and have ready to use beans in your favorite recipe.

Course: Entree

Cuisine: American

 

Total Time: 2 hours

 

Servings: 4 quarts cooked beans

 

Author: Karrie | Tasty Ever 

Ingredients

• One 8-quart-size Instant Pot
• 6 cups dried pinto beans, rinsed 
• 12 cups hot water
• 1/2 of a med or lrg onion, finely diced
• 4 cloves garlic, peeled and minced (or 1 tsp garlic powder equivalent)
• 1 fresh jalepeño, ...or 2-3 Tbsp jalapeño juice from a can of pickled jalepeños ans carrots, ...or one 4 oz can diced green chilis
• 1-2 TBSP of hamburger grease, pork fat, or bacon grease (optional)
• 5 tsp pink sea salt

Instructions

• PRE-RINSE: Fill a large bowl with warm water. The tempurature of the warm water is similar to the temperature of a river in the tropics; it should not be extremely hot or cold. It should be on the warm side of cool. Add the 6 cups of dried beans to pot. Stir with your hand.  Rinsing this way helps remove any dirt and dirt clods. 
• Pour the beans into a strainer/colander.  
• Place 12 cups of hot water in the Instant Pot. Add more water, if needed. Ensure the beans are covered by at least 1 inch of water.
• 1st COOK: Cover and lock the InstantPot lid. Turn the Seal/Vent valve to Seal.  Select the beans/chili button. If no preprogrammed button, then select "Pressure Cooker" for 18 minutes at HIGH pressure. It takes approx 30 minutes for the Instantpot to pressurize, then another 18 min to pressure cook the beans.
• The InstantPot will beep when the beans are finished cooking.
•   2 options to release pressure: (1) wait for the Instant Pot to de-pressurize on its own. If you are out of the house running erronds, this is the default option (2) release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  The lid will remain locked until all the steam has been released.

     **Please note: Instant Pots vary in cooking times. 

• 2nd COOK: After lid is removed, add the diced onion and minced garlic. If using a fresh jalapeño, cut it in half, de-seed, & de-stem, and throw it in. If using canned jalepeño or green chilis, add it later.
• Replace the Instant Pot lid and select HIGH pressure for another 18 minutes.
• When the beans are finished cooking the second time, de-pressurize. It is safe to open the lid once all steam has been released.
• Check the tenderness of the beans. If they are still firm, cook again for 10-15 minutes

• Add canned jalapeno juice and jalepeño pieces ...or the 1 can of diced green chilis
• Add hamburger grease.
• Add salt to taste. 
• Stir

• SERVE as a soup with butter and a side of tortillas
• SERVE as Refried beans. Mash beans by hand with a fork or potato masher. Another option is to blend with an immersion blender.  Enjoy!

One Pot Jordanian Chicken Curry

4 Tbsp Light Olive oil

3 medium onions, coarsely chopped

4 cloves garlic, smashed and minced

4 carrots, sliced

1-2 lbs boneless chicken thighs, cubed

2 cups water or chicken broth

2 large potatoes, cubed

1 Tbsp salt

1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!

1 tsp garlic powder

1 tsp ginger powder

1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)

Some frozen peas, or canned peas, drained

1/2 - 1 head Cauliflower, coarsely chopped

One (15oz) can garbanzo beans, rinsed and drained

1/2 cup Butter (optional)

 

Instructions:

In a large dutch oven, saute onions and garlic in olive oil.  Cook until onions are tender. 

Add carrots and chicken. Saute 5 minutes.  

Add water or broth. 

Add potatoes and salt. 

Stir and cover. Simmer until potatoes are almost tender.

Add tomato sauce, garlic powder, and curry powder. 

Add Peas and Cauliflower. 

Add extra water to just cover the vegetables.

Simmer until veggies are tender. The potatoes want to be firm but not overcooked.

Add butter and garbanzo beans.

Taste and adjust seasonings, adding extra salt, garlic, and curry if needed

Serve hot as-is, topped with sour cream

or serve with

Brown Rice

White rice or

Riced Cauliflower 

Instant Pot Chili Beans

 

6 cups dry pinto beans, rinsed in warm water and drained

1 med onion, diced

1 tsp garlic powder

       Place in an 8-quart Instant Pot on HIGH for 30 MIN

- - - - - - - - - - - - - - - - - - 

       Meanwhile, Sautee in a separate large 8-quart or extra large 12-quart pot

1/4 cup olive oil

1 lb ground beef, or 2-6 Tbsp hamburger grease, both are optional

1 additional med-large onion, diced

1 medium green bell pepper diced 

4-8 cloves garlic minced (or 1 tsp garlic powder)

       After the ground beef is cooked and the veggies are tender, add:

Two 15oz cans big diced tomatoes 

One 15oz can of tomato sauce

One 4oz can mild diced green chiles, optional

Two 15oz cans Dark Red Kidney Beans, drained and rinsed

4 Tbsp Chili Powder

2 Tbsp Cumin powder

1.5 Tbsp salt, more to taste

1 tsp onion powder

1 tsp garlic powder

2 Tbsp honey, optional

Add last, add the cooked beans from Instant Pot undrained

           Stir. Simmer. Stir, taste test, and enjoy :)

Nuts-About Granola

This granola is half nuts and half oats. Nuts are a healthy fat and a healthy amount of fiber. Also, the combination of oats and nuts is a good source of vegetarian protein. This recipe is cost-effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

INGREDIENTS:

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped. Fill the empty #10 can with (pecans, walnuts, sliced almonds, coconut flakes, sunflower seeds, a few pumpkin seeds, some ground flax )

2 c.  coconut oil

4 c.  honey or 100% maple syrup

4 c.  (two 16 oz jars ) peanut butter or 4 c. almond butter 

2-3  tsp salt

2 tsp mapleine extract for a 'maple syrup' flavor

INSTRUCTIONS:

Grease 1 industrial 4 inch-deep stainless steel pan, or 2 aluminum cookie sheet pans

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the deep steel pan (or the 2 greased sheet pans). 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Cinnamon Raisin Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 30 minutes

Total Time: 30 minutes

 

Servings: 48 protein balls

 

Author: Lindsey Scarber

Ingredients

• 2 & 1/2 c. almond butter
• 1/2 cup honey
• 1/2 c. coconut oil

• 1 c. Pecans, blended
• 1 c. Flax seed, blended
• 1/2 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 3/4 c. Coconut flour
• 1/3 c. cinnamon powder (more to taste)
• 1 tsp ginger powder
• 1/2 tsp cloves powder
• 1 tsp. fine sea salt
• 1/2 c. Almond slices, finely chopped
• 1 c. Raisins, chopped
• 1 c. shredded unsweetened coconut flakes, blended, for top-coating

Instructions

• Melt the peanut butter, honey, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place pecans, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended pecans, flax, hemp, chia seeds with coconut flour, chopped almonds, raisins and salt.
• Add the warm almond butter honey mixture to the nuts and seeds mixture.   Mix until nuts and seeds mixture is fully incorporated.
• Mixture should be the consistency of thick cookie dough. Taste test.

• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl.
• Using about 2 Tbsp. of the mixture, roll into individual balls and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.