Tag: Pressure Cooker

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Staple Black Bean Stew (Pressure Cooker Recipe)

I posted this a few weeks ago on my Instagram page but I know a few who really like it when I post the recipes here because they are not on Instagram. 🙂

This recipe came together really out of “what we had left in our fridge and freezer” during our time here in quarantine.

Vans has been doing almost all the shopping for us. He found this bag of frozen pre cooked black beans at our local grocery store and I thought they were perfect for easy toss together meals. I was right.

The bag of Fire Roasted Bell Peppers and Onions I got from Trader Joes a while ago and keep on hand for stir-fries and stews.

So here we go!

Into your Pressure Cooker add the following:

Half a bag of the Fire Roasted Peppers and Onions

Half a bag of the frozen black beans (could try from a can too)

1 sweet potato peeled and cubed

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1/2 cup of quinoa

3 cups of low sodium veggie broth

Half a bag of frozen broccoli (again, all that we had in the house)

Garlic powder to your liking (we like it a lot)

1/2 tbsp of Chili Seasoning Blend or Chili Lime Seasoning

A cup of your favorite salsa

Fresh kale on top

I added everything to my pressure cooker in that order and I set the timer to 10 minutes and left for a walk. When I came home the pressure had released naturally. I added fresh cilantro and lime juice ( my favorite).

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CRAZY CAULIFLOWER CURRY (Instant Pot Recipe)

Cauliflower Crazy Curry – because I literally tossed this together in the 5 free minutes I had. (I had posted this on Instagram & Facebook a few weeks ago, adding it here for ease and reference.)
Add to your Instant Pot in this order:
1 carton of slow sodium veggie broth
1 cup yellow split peas
1 onion chopped
Stir
Thai House Red Curry Paste – guessing two tablespoons??
A few sprinkles of Turmeric and Garlic powder
Stir
3-4 large yellow potatoes chopped into small-ish pieces
1-2 zucchini chopped into similar size as the potatoes
1 head of cauliflower chopped
Put the lid on. Set to 10 mins and let pressure release naturally. When done, stir it all together and let sit for a bit to cool and have the flavors combine. Enjoy!

CROCK-POT Variation: Put everything into the crock-pot on high for 4 hours or until soft. Thank you to Michele on Facebook who came through with this crock-pot variation!

UPDATE – I recently made this subbing Sweet Potatoes for Yukon (skins on) and split-red lentils for yellow split peas. It was just as delicious though I think I prefer the yellow potatoes for more of the chew factor as the sweet potatoes dissolved but it still tasted great and looks so pretty! Again, even better the next day.

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Happy Trails!

~Trailmomma

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SAVORY INSTANT POT OATS

This is one of my go-to meals both for breakfast and dinner. I make it for guests when they arrive and I make it for myself when Vans is out riding with this buddies. It’s easy, simple and super filling.

SAVORY INSTANT POT OATS

1 cup steel cut oats (I use gluten free)

2 cups low sodium veggie broth

1 cup water

1/3 cup nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1/2 tsp turmeric

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Kale or Spinach (as many handfuls as you like)

1/2 to 1 cup your favorite salsa

Add the first six ingredients in the order listed above to your pressure cooker. I like to stir and then add the kale or spinach. Set to Manual for 4 minutes and let pressure release naturally.

When the pressure comes down, stir and then add salsa and stir again. I like to add some crushed black pepper to the bowl once served to enhance the turmeric properties.

Voila a satiating and super easy meal is served.

Happy Trails!

~Trailmomma

 

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BROCCOLI INSTANT POT SOUP

Just a quick recipe that I created the other night. It was totally random and totally on the fly but it turned out great. A warm comforting soup that both Vans and I really enjoyed. Let me know if you try it!

Broccoli Instant Pot Soup

1 onion chopped
5 to 6 small Yukon gold potatoes chopped
1/2 cup red lentils
Handful of baby carrots
2 heads of broccoli florets
2 tsp garlic powder
4 tsp Mrs. Dash Garlic and Herb seasoning
4 cups low sodium veggie broth


Toss everything into the Instant Pot.

Set timer to 10 mins natural release.

When the button drops, use an immersion blender to purée and add nutritional yeast and about 2 tablespoons of low sodium Tamari.

Season with red pepper flakes and paprika.

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NEW VIDEO : CHIPOTLE BOWL WITH LIME CILANTRO RICE

Sorry, the blog has taken a major hit lately. It isn’t that I have not been running, I have … albeit drenched most of the time due to our increase in rainfall.

I hope to get back to blogging about running soon. I just haven’t found my rhythm yet.

What I have found however, is another recipe for my Instant Pot that I shot and edited for all of you.

I love Chipotle but what I don’t love is all the fat and oil that comes with it. Yes, even for the “vegan” food they serve, it still packs quite an artery clogging punch.

In the past, Chipotle’s Cilantro Lime Rice (my favorite thing about them) was made with olive oil AND lime juice. A quick check of their menu recently, I don’t see that they list “oil” anymore on the ingredients but something is “a muck” here as this is the nutrition content for ONE 8 oz serving of their rice:

Photo from here.
Photo from here.

So one serving (which I rarely see just one 8 oz serving in a single burrito or bowl – it is more like 2 right?) is 4 grams of fat and 210 calories with 38 of those calories coming from fat. There is also 345 grams of sodium. The numbers just don’t add up for me.

Here is the nutritional profile from Lundberg Family Farms of just 1 serving of plain jasmine rice (1 serving is 1/4 cup dry which makes about 1/2 cup cooked).

Photo from here.
Photo from here.

I am sorry, cilantro and lime or lemon juice doesn’t add THAT much to the fat and sodium content to make the Chipotle numbers work.

Anyway, my point isn’t to bash Chipotle. I eat there from time to time. What I wanted to share was my latest YouTube video!
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I made another Instant-Pot video in my kitchen this week. I was short on time and decided to just record while I was making dinner. So forgive the glitches. This was a one shot deal, no do-overs, no retakes. 🙂

I created my version of a “healthy” Chipotle Burrito Bowl complete with Cilantro Lime Rice. The recipe is in the description of the video itself if you want to try it.

If you like it, please give me a “thumbs up” and share with friends. You can also comment here and tell me what other videos you’d like to see or if I should just hand over my camera now and say “forget it.” 🙂

I am just having some creative fun. I don’t plan to have my own show on the Food Network anytime soon.

Happy Trails!

~Trailmomma

 

 

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