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We love asparagus! It doesn’t really matter how it’s made, we’re going to eat it. Even our little one loves to eat them as fast as we’ll give them to her. So when I came across this recipe I knew that I was going to make it for us. And… I’m so happy I did. We ate it as a late brunch-ish snack one weekend and it hit the spot.
Aparagus Gruyere Tart
- oven or toaster oven
- baking sheet
- 1 lb. Asparagus, fresh thinner spears are better
- 1 sheet Puff pastry prerolled gives you the perfect size.
- 1 Tbsp Dijon mustard
- ¾ cup Gruyere cheese shredded
- 1 tsp Ground Pepper, fresh
- Blanch asparagus (just till it turns bright green) and chill in ice water.
- Unroll thawed puff pastry sheet on baking sheet.
- Brush with mustard, leave a 1″ border.
- Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
- Sprinkle with cheese & pepper.
- Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
- Bake at 450 for about 15 – 20 minutes, till puffed & pastry is browned.
- Cut down the middle through the asparagus spears, then across to make eight pieces
I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
- (If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
- Peel (if not pre-cooked) and cut into 1/2-inch cubes.
- Add the tangerine segments, onion, mint and olive oil.
- Gently mix together and serve.
One aspect of homebrewing that I always found fun was designing bottle labels for what I had brewed. However getting my custom paper label to stick to the bottle, and later wash off so I could reuse the bottle again became a challenge. Many folks recommend using milk, and it is pretty amazing that milk will act as a sort of glue. The problem I found with milk is that while it will hold the label on, and is easy to remove when cleaning, is that it didn’t hold up to the “ice chest test”. After scouring beer forums for a solution a few years back, this is what I came to use.
I have no recollection as to where exactly I found it, it’s been so many years now. My best guess is that it was from the HomeBrewTalk forum back in the early 2000s. So I apologize in advance for not crediting whomever the original creator is.
Bottle Label Glue
- 6 Tbsp Water
- 2 packets Unflavored Gelatin .5 oz
- 2 Tbsp White Vinegar
- 2 tsp Glycerine
- Boil water. Remove from heat and stir in the gelatin until dissolved.
- Add vinegar and glycerine, stir well.
- Cool and pour into jar, seal tightly.
- Brush the glue onto the back of your paper label and then place the label onto your bottle.
The two parts that really stood out to me and the reason I began using it are:
- It gets firm and will set in cold water (or on ice). Nobody wants to be the one pulling the mystery brew out of the bucket hoping they picked the good ale and not the mediocre ale. Thus it passes the “ice chest test”.
- It releases very easily in hot water. You’re going to wash and sanitize your bottles so you can bottle your next batch, so who wants to fuss with some super adhesive that you need to bust out the steelwool for just to remove it. The labels peel off so effortlessly in warm or hot water.
To use it, I liberally brush it to the back of my label, then stick it into the bottle. Sometimes I’ll paint the corners or edges of the label the front if they don’t look like they’re sticking down. Although that is honestly usually just from me doing a bad job of applying the glue on the backside. While I use it specifically for my homebrew labels, there really isn’t any reason why you couldn’t use it anywhere that you needed a “waterproof” glue.
Hope this helps out some other Home Brewers out there!
We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.
The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.
Instant Pot Hamburger and Bok Choy Soup
- Instant Pot
- 1 lb Ground Beef
- 3 heads Bok Choy cut into 1" strips.
- 1-2 Carrots diced
- 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
- 3-4 Potatoes diced
- 18 oz Kidney Beans drained
- 14 oz Bone broth
- 4 cups Water
- 2 tbsp Garlic Powder
- 1/2 tsp Paprika
- 2 tsp Sea Salt
- 2 tsp Black Pepper, ground
- In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
- Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
- Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
- Add all the spices; salt, pepper, garlic, and paprika
- Add the bone broth and the and water, give it a good stir.
- Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
- Serve immediately. The soup tastes even better the next day!
I was looking for some easy, tasty soups to meal prep that were also hearty enough for a breast feeding mom. This recipe stood out as I had just bought some sweet potatoes on my last visit to the grocery store and we still had two cups of lentils left over from the last soup we made. So that meant we already had everything we needed, which lets be honest even when there isn’t a pandemic going it’s nice to be able to use up what you already have at home.
This recipe we felt came out really tasty. It had a simple depth yet was comforting, pairing especially well with some warm bread to mop it up with. The sweet potato is the star flavor here and is very forward and up front, while the lentils giving a wonderful creamy texture that makes it feel like it a comforting soup.
Instant Pot Red Lentil Sweet Potato Soup
- Instant Pot
- 1/2 small onion
- 6 cups water or vegatable broth
- 2 cups red lentils
- 2 sweet potatoes, small cubed
- 1 clove garlic crushed
- 1/2 tsp cumin
- 1 hand full fresh cilantro leaves
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Peel and cube the sweet potatoes.
- Peel onion, cut it in half and add a toothpick thru one half of it to keep it from falling apart in the soup. It will get removed later.
- Peel and crush garlic.
- In the Instant Pot add the lentils, sweet potatoes, water, the half onion, garlic, cumin, and a pinch of salt. Put the lid on and cook on high for 15 minutes. Do a quick release once it's finished.
- While it's cooking, prepare the cilantro oil by putting a big handful of cilantro leaves into the blender along with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
- Once soup is cooked, remove the half onion. Blend the remaining ingredients with an immersion blender or food processor and season to taste with more salt and pepper.
- Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh bread of your choice.
Because we were unsure if onions were effecting Mom’s milk for baby, we substituted the green tops from one leek for the onion. We washed them really well and only used the dark green ‘leaf’ bits in big pieces. After cooking, we pulled out about half the leek leaves and decided to to blend up the rest of the leeks that were still in the soup for added flavor. The soup came our delicious.
So for no reason what-so-ever I waited a long time before I made spaghetti in my Instant Pot. However, that has changed… and I’m going to be making it much more often. I also like how well it works out for meal prepping now that we have our baby.
Instant Pot spaghetti reminds me of a baked spaghetti but wetter if that makes sense. It’s kinda that perfect merger of regular pasta and baked pasta. The noodles soak up all that flavor from the sauce and cooking it in the IP keeps it wet.
The big thing to remember is that this spaghetti is going to be as flavorful as you make it, so be bold and go big with what you put in it.
Instant Pot Spaghetti
- Instant Pot, 6qt or larger
- 1 Pound Italian Sausage or lean ground beef
- 1/2 tsp Salt add to taste
- 1/2 tsp Onion Powder add to taste
- 1/2 tsp Italian Seasoning add to taste
- 1/2 tsp Garlic Powder add to taste
- 1 Pound Spaghetti Noodles spaghetti always lumps together on me. Use penne.
- 1 jar Spaghetti Sauce, 24oz
- 36 Ounces Water 1 1/2 Jars
- 1 can Diced Tomatoes. 14.5oz or sub tomato sauce
- Set the Instant Pot to saute and add the meat. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
- Add the salt, garlic powder, onion powder, and Italian seasonings to the pot.
- Cook the meat and seasonings, breaking up the meat until it's completely browned.
- Break the spaghetti in half and place on top of meat in the Instant Pot.
- Pour the spaghetti sauce, diced tomato, and water into the pot. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
- Put the lid on and set it to manual mode, high pressure, with an 8 minute cooking time.
- When done, do a quick release and open the Instant Pot.
- Stir the spaghetti well. Serve immediately. Garnish with plenty of parmesaen.
- The spaghetti might still appear to be liquidy after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving.Sometimes the pasta noodles will clump together. To help prevent this, crisscross the noodles as you add them into the pot. Some clumping will be normal, just use a fork to pull them apart.This spaghetti dish will only have as much flavor as you add to it! So… add extra seasoning to taste and make sure to use a flavorful spaghetti sauce.
This is the only type of crack that we approve of and that is Crack Chicken. LOL. I’m sure most of you have had it before, whether or not you realized it, or you have at least have heard of this delectable version of crack. Packing a lot of flavor from the ranch packet, cheese, and bacon – it’s always a hit at potlucks or parties. It’s an incredibly simple recipe to make, and it takes minimal effort. You can decide how you want to eat it, as a dip or in a sandwich or even in a lettuce cup…. It’s one of those dishes that is guaranteed to disappear every time you make it.
Instant Pot Crack Chicken
- Instant Pot, 6qt or larger
- 1/2 cup Water
- 2 lbs boneless chicken breast
- 8 ounce cream cheese cut into 6-8 pieces
- 1 packet ranch seasoning
- 1 cup Cheddar cheese shredded
- 6 – 8 slices cooked bacon crumbled
- 2 green onions diced optional
- Pour water in the Instant Pot.
- Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
- Select the MANUAL and cook on HIGH for 15 minutes.
- When done, quick-release the remaining pressure.
- Carefully remove the chicken and shred.
- Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
- Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
- Sprinkle with bacon and green onions and serve.
This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.
When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.
So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….
Instant Pot [Red] Velvet Beet Soup
- Instant Pot, 6qt or larger
- 1 tablespoon toasted sesame oil
- 1 medium red onion chopped, about 1 cup
- 6 cups vegetable broth or water
- 1 cup red lentils rinsed and drained
- 2 carrots chopped
- 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
- 3 bay leaves
- 1 sprig fresh thyme optional
- 2 tablespoons red miso
- 1 ½ tablespoons chopped parsley for garnish
- Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
- Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
- On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
- Remove the bay leaves and thyme sprig.
- Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
- Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil. *Boiling destroys some of the nutrition of the miso, and changes the flavor.
- Serve simply, garnished with chopped parsley.
This was one of those “what do we have in the house to use up” nights. We have had fresh corn sitting in the fridge for a few days and we needed to use it up before it started to turn. So after a quick google, we found this recipe. The Instant Pot always makes a delicious creamy risotto, and the addition of the fresh corn gives this recipe a neat, clean, sweet crisp that is very different [but in a good way] from other savory risottos.
Instant Pot Fresh Corn Risotto
- Instant Pot
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 2-4 ears fresh corn kernels cut from cob
- ½ cup onion, finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley optional
- Turn on Instant Pot and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
- Pour remaining 2 tablespoons of olive oil in theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function.
- Close and lock the lid. Select high pressure and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
- Do a quick-release. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter. Stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.