Instant Pot Butter Chicken (or Chickpeas)

 I didn't have chicken but wanted to make this and my veggie version turned out so good!! This recipe is a keeper. I left out the chili powder as suggested for kids and had no complaints of it being too hot, but the flavor was still delicious.

Instant Pot Butter Chicken (or Chickpeas) Diana

3 tablespoons unsalted butter
5 cloves garlic about 5 teaspoons, minced or crushed
2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) (I keep fresh ginger in the freezer to grate)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder optional
1 teaspoon salt add more if needed
2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces (or 2 cans drained chickpeas and cook for 4 mins. Also add more water to avoid burn message. Then add 1 cup or so of frozen peas when adding the heavy cream at the end)
1 15-ounce can (425 grams) tomato sauce or passata
1 cup (240 ml) heavy whipping cream or coconut milk, or half and half*
2 tablespoons chopped fresh parsley or mint or cilantro, for garnish

• On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.
• Add the chicken thighs, give everything a mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes

1. Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
2. Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
3. The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
4. You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won't be as creamy as if you use heavy cream.
5. This dish is medium spicy (heat), so if you're feeding children then I recommend that you leave the chili powder out.
6. You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 
7. Do not add the cream before pressure cooking as it might separate.
8. If you double the ingredients, do not adjust the cooking time.
9. You should not get a BURN message, unless you're using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
10. Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don't add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.
11. You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
12. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
13. Serve with Instant Pot basmati or brown rice, and/or fresh naan.
14. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
15. Freeze in a freezer-safe container for up to 3 months.
16. The recipe makes 4 large portions or 5-6 medium portions.

Winter Pomegranate Salad

 

(image from their site)

Winter Pomegranate Salad Erin

For the Winter Salad:

1/2 cup pecan halves

1/2 small red onion

10 ounces kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)

1 small pomegranate to yield 1/2 cup seeds

4 ounces crumbled feta cheese

2 tablespoons chopped fresh parsley

For the Dijon Dressing:

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.

Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

TO MAKE AHEAD: Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.

wellplated.com

Peanut Butter Toast

 Healthy breakfast, protein, filling, easy, kids love it. I love it.

Peanut Butter Toast

Toast your bread, spread with peanut butter, add:

Fruit toppings

• banana
• apple or pears
• berries
• diced dried fruit (apricots, dates, etc)

More goodness

• slivered almonds
• shredded coconut
• chia seeds
• hemp seeds (hemp hearts)
• ground flaxseed
• honey
• maybe chopped dark chocolate (70-90% cocoa, cocoa 1st ingredient)

Savory (still on top of peanut butter?)

• avocado
• cucumber ribbons (w/ sriracha?)
• pickle
• butter
• hard boiled egg
• salt & pepper

Peas, Carrots, and Mushrooms

 Great side dish.

Peas, Carrots, and Mushrooms Better Homes & Gardens

1/2 c sliced carrots (1 medium)

1 10oz pkg frozen peas

2 c sliced fresh mushrooms

2 green onions, cut into 1/2in pieces

1 T butter

1 T snipped fresh basil or 1/2 t dried basil

1/4 t salt

Dash black pepper

In medium saucepan cook carrot, covered, in a small anout of boiling salted water for 3 minutes. Add the frozen peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Set aside. In same saucepan, cook mushrooms and green onion in hot butter until tender. Stir in basil, salt and pepper. Return carrot and peas to saucepan; heat through, stirring occasionally. 

Good for you Snacks

Good for you snacks!

Apples

Bananas Grapes Oranges Mango Watermelon Mozzarella balls Cheese sticks Sliced cheese Fried cheese Salami Meat sticks Olives Fat balls -- (frozen, usually made from cream cheese, mascarpone, butter, cocoa powder, honey) Dark chocolate Frozen berries/blueberries with cream/milk and honey Peaches and cream Steak Hard-boiled eggs Fried zucchini with cheese Sliced cucumbers

Fun Healthy Yummy Snacks/Appetizers

From an adorable book called 'The Forest Feast for Kids'. All pictures from the book.

FUN HEALTHY YUMMY SNACKS/APPETIZERS Erin Gleeson

Apricot Bites

Top a dried apricot with 1 t goat cheese (rolled into a little ball), 1 dried cranberry, and a sprig of fresh thyme.

French Radishes

Trim ends off 10 radishes and slice in half. Top each with 1/2 t room-temperature butter, then sprinkle with salt.

Lemon Ricotta Crostini with Honey

Toast (broil) slices from 1 baguette. Top each slice with 1 T ricotta cheese, 1/2 t honey, 1/2 t lemon zest.

Strawberry Salsa

Finely chop: 1 tomato, 1/4 c fresh cilantro, 1 small carton/about 2 c strawberries, juice from 1/2 a lime, and 1/4 red onion. Combine all with a pinch of salt. Serve with crackers or chips.

Edamame Hummus

• 2 c shelled edamame beans
• 1/4 c lemon juice (1-2 lemons)
• 1/4 c water
• 1 T tahini
• 3 cloves garlic, peeled
• 1/4 t salt
• 1/2 t cumin
• 1/3 c olive oil

Combine everything in a food processor until very creamy, then scoop into a bowl. Sprinkle with paprika and serve with raw sliced vegetables (cucumbers, bell peppers, etc).

[Greek] Cucumber Salad

This was amazing! We used fresh cucumbers, dill and mint from the garden.

Greek Cucumber Salad The Jam Jar Kitchen 

For the Dressing:

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp fresh dill, finely chopped

1 tsp fresh mint, finely chopped

salt & pepper

Salad:

1 English cucumber, quartered and thinly sliced

5-10 oz cherry tomatoes, quartered (or more!)

1/2 medium red onion, halved and thinly sliced

1/3 cup pitted Kalamata olive, cut in half

In a small mixing bowl, combine all dressing ingredients and whisk until well combined. (You can also add them to a jar, put a lid on it and shake until well combined). Combine the remaining ingredients in a bowl. Pour the dressing over the vegetables and stir until well coated. Serve immediately or allow to marinate for 30 minutes. Enjoy! Total time 10 min. Serves 6.

Here is a very simple version of a cucumber salad. I am steering away from sugar so I love the variation above plus the added ingredients!

Cucumber Salad

Mix together diced cucumber, vinegar, and sugar.

Strawberry Jam - no sugar!

 No sugar or pectin - loved this! And so easy.

(picture from their site)

Strawberry Jam  Red & Honey

2 pounds of fresh strawberries washed and cut in half, tops removed

1/3 cup honey more if you like your jam to be quite sweet

2 T chia seeds

Add cleaned and cut berries to the instant pot with the honey. Set on manual mode for 2 minutes, and let pressure release naturally (NPR). If you like your jam on the smoother/blended side, then add mixture to your blender and blend on high for 10 seconds. If you don't want to blend, then use a potato masher to mash them up. (I prefer mine just mashed.) Add chia seeds (you can add them before blending, if you want the smoothest texture possible - either way works fine). Pour jam into small, clean wide-mouth mason jars, and let cool on the counter. Use jam up within a week, or freeze* for later

Prep time: 10 min, Total time: 7 min

Notes

ALTERNATE COOKING METHODS:

To cook in a slow cooker instead of the Instant Pot, cook on low for 6-8 hours, then proceed with the rest of the steps.

To cook on the stovetop, simmer the berries in a large stock pot on low heat with an inch of water (don't let the water reduce all the way or they'll burn) for 45 minutes, or until they're dark and fully cooked. Proceed with the rest of the steps.

FREEZING/CANNING:

Only freeze the wide-mouth jars - no shoulder - or else they are more at risk of spontaneous breakage in the freezer. Leave an inch of headroom below where the lid will go. Also, I recommend freezing without the lid on, and adding it 6+ hours later to allow for expansion.

Instant Pot Chicken Burritos

Quick and easy!

Instant Pot Chicken Burritos  Stephani Jenkins

1lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 

2¼ c. broth or water 

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

2 tsp. of chili powder

1 tsp. cumin

2 c. black beans, drained and rinsed (or 1 15-ounce can)

2 c. frozen corn

2 c. salsa, homemade or store-bought

1 c. uncooked, extra-long grain rice

2 cups shredded cheese (Colby jack, Monterey jack, or cheddar) 

Optional Toppings:

Chopped Fresh Cilantro

Fresh Diced Tomatoes

Diced Green Onions

Sour Cream

Guacamole

In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth. Pour the rice over the top of the ingredients, but do not stir it. Select manual settings; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Serve in bowls immediately and top as desired.

One-Ingredient Healthy Ice Cream!

 My brother first introduced this to me and then I found it on a website. Yay for no sugar, corn syrup, etc etc. And it's delicious! Source: thekitchen.com

(picture from their site)

One-Ingredient Healthy Ice Cream 

Very ripe bananas

Chop up the bananas and place in freezer-safe container or bag. Freeze for at least 2 hours or preferably overnight. Pulse in food processor (best) or very powerful blender. Then start blending - scrape down as you go. Eventually it will turn into smooth, creamy, custard-like ice cream! Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.) Transfer to an airtight container and freeze until solid, like traditional ice cream. 

Mix-in ideas:

Spoonful of peanut butter

Drizzle of honey

Handful of chocolate chips

A few almonds

Dollop of Nutella

Scoop of cookie butter

Tablespoon of cocoa powder

Half a teaspoon of cinnamon, cardamom, or ginger

Makes about 1 cup with 1 banana

Greek Chickpea Salad

 This is so delicious! A definite keeper.

(picture from their site)

Greek Chickpea Salad delish.com

1/2 c. 2% or whole-milk Greek yogurt

3 tbsp. chopped fresh dill, plus more for serving

3 tbsp. extra-virgin olive oil

1 tbsp. fresh lemon juice

1 clove garlic, finely chopped

Kosher salt

Freshly ground black pepper

2 (15-oz.) cans chickpeas, rinsed, drained

1 small yellow bell pepper, seeds and ribs removed, cut into 1/2"-wide strips

1/2 small red onion, cut into 1/2"-wide strips

1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.)

1 c. halved grape tomatoes

3/4 c. crumbled feta, plus more for serving

1/2 c. pitted Kalamata olives, halved

In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat. Top with more feta and dill before serving.

YIELDS: 4 - 6 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 15 mins

Easy Quinoa Salad

I made some tweaks and it turned out delicious. Loved using leftover quinoa for this salad.

(image from their site)

Easy Quinoa Salad Two Peas and their Pod

For the Dressing:

1/4 cup olive oil

1 clove minced garlic

2 tablespoons lemon juice 1 large lemon

1 tablespoon golden balsamic vinegar or champagne vinegar

1 teaspoon pure maple syrup or honey

Kosher salt and black pepper to taste

For the Salad:

2 cups cold cooked quinoa

2 cups fresh spinach leaves chopped

1 cup chopped cucumber

1 cup halved grape or cherry tomatoes

1 large avocado pitted, peeled, and chopped

2 green onions sliced

Kosher salt and black pepper to taste

First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.

In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.

Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Slow Cooker Quinoa Enchilada Casserole

Loved this recipe, especially with all the toppings! I doubled it which made a TON (filled the crock pot), so I freezed some for later (would be so easy to thaw, put in a casserole dish in the oven and serve) and also put some leftovers in the fridge.

(picture from their site)

Slow Cooker Quinoa Enchilada Casserole Jessica

2 ¼ cups vegetable broth (540ml)

1 ½ cups uncooked quinoa (270g)

15 oz can black beans, drained and rinsed (425g)

15 oz can corn kernels, drained and rinsed (418g)

14.5 oz can diced tomatoes, about 2 cups (do not drain) (411g)

1 cup enchilada sauce (150ml)

¾ cup chopped green bell pepper (roughly 100g)

¾ cup chopped red bell pepper (roughly 100g)

1 medium onion chopped OR ½ large red onion (100g)

5 cloves garlic minced

1 tablespoon chili powder or chipotle powder

½ teaspoon sea salt

½ teaspoon ground black pepper

1 ½ teaspoons cumin powder

juice of 1 large lime about 1 ½ tablespoons

1 ¼ cups mozzarella cheese or a mix if you like

TO GARNISH: chopped parsley or cilantro, chopped tomatoes, sour cream, avocado, green onions

Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine. Set the slow cooker to HIGH for 2 to 2 ½ hours. When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes. When the casserole is ready, serve with your favourite toppings. Enjoy!

This quinoa enchilada casserole lasts in the fridge for a week. You can freeze it very easily in an air-tight Tupperware container.

Easy healthy banana oat waffles

 So fast, healthy and delicious!

Easy healthy banana oat waffles Simply Delicious 

(Picture from their site)

Total Time 20 minutes, Servings 4

1 cup rolled oats

2 medium bananas chopped

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

pinch of salt optional

to serve:

Fresh fruit of your choice

honey/maple syrup

peanut/almond butter

yoghurt

Place all the batter ingredients in a blender and blend until smooth. Heat a waffle maker/iron and pour in a few tablespoons of batter. Cook until the waffles are golden brown and cooked through.

Pan Roasted Dinners

Meal idea from Rebecca Kraxberger. I love the pesto version.

Pan Roasted Dinner

Chop up your favorite vegetables (or what you have on hand OR use a bag of frozen veggies) into a big bowl.   (i.e. squash, sweet potato, potato, broccoli, cauliflower, onion, carrots, etc.)

Add a protein, if desired.

Drizzle olive oil on top, then sprinkle with seasonings (OR use pesto or marinated feta).

Mix well and spread on baking sheet.

Roast at 425 for ~30 minutes.

Fresh Tortellini Salad

 Great last-minute meal.

Fresh Tortellini Salad Lisa

Tortellini

Lettuce, chopped

Feta

Cranberries

Avocado, chopped

Balsamic

Cook tortellini in boiling water, then drain and let cool. While cooking, chop up lettuce and gather other ingredients. Combine all in a big bowl except balsamic - drizzle on top after serving.

Instant Pot Sausage Pasta

Still deciding if I like this one...I didn't have chorizo so I used a different sausage. It definitely needs the cheese on top at the end! This is the already doubled version.

image from their site

Instant Pot Sausage Pasta  Shinta

Prep Time 10 min, Cook Time 30 min

• 4 tablespoons olive oil
• 8 cloves garlic minced
• 2 onion
• 2 T Italian seasoning
• 4 bay leaves
• 6 carrots minced or grated
• 14 ounces Chorizo sausages casing removed, lightly broken up
• 4 cups tomato puree
• 8 cups chicken stock or vegetable broth/stock
• 2 pound Fusilli pasta (or 490 grams ) see notes on pasta cook times

• Turn on the Instant Pot to ‘Saute’ mode and add the olive oil. Wait for a minute until the olive oil heats up.
• Add the onions. Sauté for a couple of minutes, until the onions turn translucent. Then add the garlic and sauté for a minute more.
• Add the grated or minced carrots and sauté for a couple of minutes more. Then add the Chorizo sausage, and continue to sauté for a minute, stirring regularly.
• Add the dried herbs and the bay leaves, followed by the tomato puree. Mix together.
• Add the stock and stir everything, until well combined.
• Add the pasta and mix well, untill the pasta is submerged under the liquid. If the pasta stays above the liquid, it might not cook well.
• Close the lip of the IP and turn the vent to 'Sealing' position. Pressure Cook for 6 minutes on 'High' setting. After 6 minutes, the IP will beep. Perform a quick release of pressure and open the lid. The pasta is done, just mix together all the ingredients well before serving.
• Serve the pasta topped with cheese of your choice and sprinkling of parsley. I used a mixture of Cheddar and Mozarella cheese.

Notes

1. You can replace fusilli with any variety of pasta. The pressure-cooking time will vary according to the cooking time specified on the pasta package. A rule of thumb to follow when cooking pasta in the Instant Pot is to halve the time mentioned on the box, and then reduce that by 1, if you like your pasta al-dente. If you like your pasta cooked a little more than firm, then increase cooking time by 1 minute.
2. All cup measurements used here are as per the measuring cup provided with the Instant Pot.
3. Chorizo sausage can be replaced with any sausage of your choice. Just ensure you remove the casing and break up the sausage before adding it to the Instant Pot.