January 21, 2018 by Angie
My mother-in-law veganized her picadillo for us and it is fantastic. She told me her recipe and now I’m telling you. It’s easy, fast, delicious, and an excuse to use the Instant Pot’s rice cooker function.
Yields four servings.
1 1/2 bags of Gardein Ultimate Beefless Ground
Yellow onion, diced
Red bell pepper, diced
Edmundo vino seco (any white cooking wine works)
Goya sofrito tomato cooking base (you can use tomato paste if you can’t find this)
Cooked rice for serving
- Make four servings of rice.
- In a large pan, heat about a teaspoon of olive oil. Add the diced onion and bell pepper and cook until tender. Add the minced garlic in towards the end and cook for about a minute.
- Break up the Gardein crumbles inside the bag before you open it because it can kinda freeze into a block and that’s a pain. Pour the Gardein crumbles into the pan. Stir everything around and cook until the crumbles start to become warm and to brown a little.
- Add in the vino seco and tomato base. I didn’t measure but I would guess I used about 3 tablespoons of the wine and 2 tablespoons of the tomato base.
- Add a little cumin, garlic powder, and salt. Taste the picadillo and decide if you want to add any more wine, tomato base, or spices. Sorry I don’t have real amounts here – it’s really a add and taste and repeat kind of situation.
- Serve the picadillo over rice.
Category Instant Pot, recipes, savory, vegan | Tags: | No Comments
January 20, 2018 by Angie
Espresso martinis have been a special treat I could only get at fancier bars. Well, I figured out how to make a delicious one myself at home.
1 shot of espresso
1 shot of vodka
About 2/3 of a shot of Kahlua
Sugar, to taste
- First you need to make some espresso.
- Put some ice in a shaker. Pour in the espresso, vodka, and Kahlua. The Kahlua sweetens this enough in my opinion, but if you like a sweeter martini you can add some granulated sugar right into the shaker or you can make simple syrup and add a little of that. I don’t sweeten my morning soy lattes and I don’t miss the sugar in this drink either.
- Shake vigorously!
- Pour into a martini glass (reserving the ice in the shaker, obviously). Garnish with whole espresso beans if you have somebody to impress.
- Be really awake while drinking.
Category adult beverage, recipes | Tags: coffee | No Comments
January 20, 2018 by Angie
I’m an Instant Pot convert! This was a slow cooker recipe and I was scared to convert it for the pressure cooker. I looked around online about general guidelines for converting slow cooker recipes to Instant Pot recipes and went for it. It worked out perfectly.
Adapted from The Kitchn who adapted it from Cooking Light.
Yields at least 4 servings.
About a tsp of olive oil
Yellow onion, diced
2 red potatoes, diced
1 tbsp curry powder
1 tbsp brown sugar
1 tbsp grated fresh ginger
1 tbsp minced garlic
a pinch of cayenne pepper
2 cups vegetable broth, divided
2 15 oz cans of chickpeas, drained and rinsed
1 medium head cauliflower, cut into bite-sized florets
1 28-oz can diced tomatoes with their juices
1 cup coconut milk
- In a large pan, heat about a teaspoon of olive oil. Add the diced onion and some salt. Once the onion is pretty cooked, add in the diced potatoes and a little more salt. Cook for about five minutes so that the potatoes start to brown and become a little crispy on the outside.
- Add the curry powder, brown sugar, grated ginger, garlic, and cayenne pepper to the onion and potato mixture. Stir and cook for about a minute then add about a 1/4 cup of vegetable broth to the pan and use that liquid to get all the spices off of the pan and into the onion and potato mixture. Transfer everything to the Instant Pot. You can do this whole part inside the Instant Pot using the saute function but I haven’t tried that yet so I sauted the old fashioned way in a big pan on the stove.
- Add the rest of the ingredients except the arugula and coconut milk to the Instant Pot. Fasten the lid. Pressure cook for 25 minutes with the vent in the sealed position. Allow for “natural release” – I still giggle every time I read that. I don’t think it would matter much if “quick release” is used for this recipe, but I haven’t tried that.
- When the float valve is down and it’s safe to open the Instant Pot, stir everything around a bit. I left the Instant Pot on warming. Stir in the coconut milk. Add the arugula. I would estimate I used about 10 ounces of arugula. Add salt and pepper to taste.
- Ladle the stew into bowls. It’s hearty so I don’t think rice is necessary. We ate some toast with it.
Category gluten-free, Instant Pot, recipes, savory, slow cooking, vegan | Tags: | No Comments