Monday, November 12, 2018

Instant pot Butternut squash soup

Servings: 6 people
  • 1 medium butternut squash about 2 lbs, Peeled and chopped into cubes
  • 1 large carrots cut into chunks
  • 1 large Granny Smith apples diced
  • 2 small white onions diced
  • ½ cup celery rib chopped small
  • 1 small red bell peppers diced
  • 6 cloves garlic
  • 1 inch ginger chopped (I skipped this)
  • 4-5 sage leaves
  • 2 ½ teaspoon curry powder or use cayenne pepper
  • Salt to taste
  • Pepper to taste
  • 3 cups vegetable stock
  • ¾ cup thick coconut milk
To serve
  • Few teaspoons of coconut milk to drizzle or swirl
  • Sunflower seeds
  • Dried cranberries
  • Chopped walnuts or pecans

How to cut butternut squash - Peel skin on butternut squash. Cut into half through the middle. Scrape out the seeds. Cut lengthwise slices, stack all the slices together and make crosswise cuts to make cubes.
  1. Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
  2. Add salt and pepper to taste.
  3. Pour vegetable stock into the pot.
  4. Cover the lid, ensure the pressure valve is in SEALING position.
  5. Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
  6. Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
  7. Open lid, add coconut milk.
  8. Remove sage leaves if you don’t like, I left it on.
  9. 10. Using immersion blender, blend soup into smooth velvety texture.
  10. 11. Ladle out soup into individual serving bowls.
  11. 12. Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
  12. 13. Serve warm with crusty bread on the side.
  13. Recipe:

Tuesday, November 6, 2018

Easy Chinese Chicken Salad with Ramen

  • Dressing:
  • 1/2 cup vegetable oil
  • 4 1/2 Tablespoons seasoned rice vinegar
  • 4 1/2 Tablespoons sugar
  • 2 teaspoon sesame oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Salad:
  • 2 -3 chicken breasts, cooked and shredded - deli chicken is wonderful
  • 1  extra large head Napa cabbage, chopped
  • 1/2 bunch chopped cilantro, if desired
  • 1 bunch green onion, finely chopped
  • 3 Tablespoons vegetable oil
  • 1/4 cup toasted sesame seeds
  • 1 (2 1/2 ounce) package slivered almonds
  • 2 packages Top Ramen noodles, crushed into small pieces
  1. In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving. In a large bowl, combine cooked chicken, cabbage, cilantro; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add sesame seeds and slivered almonds and continue stirring over heat until golden brown. Once cool, add ramen mixture to the cabbage mixture and stir to combine. Add dressing and toss to coat before serving to avoid the noodles getting soggy.

Soft Chocolate Chip Cookies, Amazing!


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cup packed brown sugar
1 teaspoon vanilla
2 large egg
1 1/2 cup semi sweet chocolate chips


Preheat oven to 370°F.  Spray baking sheets with nonstick spray or use baking mats.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar just until combined. Add the egg and vanilla, beating well to combine but not over beating.   

Gradually beat in the flour mixture. Stir in the chocolate chips. Roll into 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Monday, November 5, 2018

Instant Pot - Pot Roast

Instant Pot - Pot Roast – Mixture of recipes that comes out amazing!

Prep Time 20 minutes
Cook Time 80 minutes
Total Time  3 hour minutes
Servings 6 servings

·       1 3-5 pound beef chuck roast see notes for instructions from frozen
·       1 tablespoon Olive oil
·       Montreal Steak seasoning
·       1 pound red potatoes, medium size
·       4 large carrots (not baby carrots), chopped into large chunks 
·       1 large yellow onion, chopped
·       1 cup Red Wine (optional but adjust stock if omitted)
·       2 cups beef broth
·       2 tablespoons Worcestershire sauce
·       3 sprigs fresh Rosemary
·       3 spring fresh Thyme
·       1/4 cup water
·       2 tablespoons corn starch


Set Pot to "sauté".  Season roast generously with Steak seasoning.

When Instant Pot says “Hot” drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. Remove to a clean plate.

Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits.

Add roast back into the Instant Pot and add in the beef stock and Worcestershire sauce.

Lock the lid into place, place vent to sealing, push "Manual," and set time to 60 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically. 

When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid. 

Skim as much of the fat off the top as you can.   Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks.

Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 
Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

1.     The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. 

Instant Pot Zuppa Toscana (Sausage Potato Soup)

This recipe is amazing! For a 6 qt Pot

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 344 kcal
Author Sandy Clifton


·       2 Strips of Thick Cut Smoky Bacon, chopped
·       1 lbs Ground Hot Italian Sausage 
·       1 Large Onion, chopped
·       1/2 tsp Oregano, dried
·       3 Cloves of Garlic, pressed or minced
·       3 Medium Potatoes, halved and sliced 1/2 inch thick
·       6 cups Chicken Broth, low sodium
·       1/2 Bunch of Kale** chopped into small bits, with rib removed
·       1 cup Heavy Cream or 1/2 and 1/2


Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.

Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!  Spoon out all but 2 tsp of the fat (enough to cook the onions).

Add the onions, stir them in. Add the oregano.

When the onions start to look translucent, add the garlic and stir.

Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).

Add the potatoes, and add the bacon back in.

Check to make sure the contents don't go over the Max Fill line marked on the inner liner.

Cancel Sauté mode. Close the lid, set the steam release knob to Sealing.
Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).

Do a controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
Add in the kale, and stir well. Cover and let heat through for 5 minutes or so to soften the kale.
Stir in the heavy cream.  Serve!

Recipe Notes

You shouldn't need to add any salt to this recipe as the meat has plenty in it. Some pepper might be good, but it has a nice little kick of spice if you use hot Italian sausage, and you may not need it.