Month: June 2017

INGREDIENTS:

• boysenberries
• coconut palm XL-sugar
• corn starch
• cinnamon
• lemon
• pecans
• mini fillo pastry cups

DIRECTIONS:

1. Clean berries
2. Pre-heat oven to 350 degrees
3. Cover berries w/ water in a pot on stove & bring to simmer
4. Add sugar, cinnamon, lemon to taste
5. In a glass w/ 1/2 cup cool water mix 2 to 3 tablespoons of corn starch, then add it to pot
6. Stir as it simmers & thickens
7. Fill pastry cups w/ berrie mixture & add a single pecan
8. Bake on cookie sheet for 10 minutes

INGREDIENTS:

• white onion, sweet peppers, garlic, tomatoes all diced/minced
• various other veggies, chopped
• 23.25 oz jar fat-free Italian sauce
• 1 lb dry spaghetti noodles
• 1/4 cup red wine
• 1 cup water

DIRECTIONS (this recipe cooks pasta INSIDE pressure cooker, but pasta texture best if boiled & drained separately on stovetop)

1. Select the saute function on your Instant Pot. Add a bit of water/red wine & saute onion, sweet pepper, garlic, tomatoes.
2. Select the cancel function on your instant pot.
3. Add jarred Italian sauce, all other veggies & 1 cup water.
4. Break-up some dry noodles in pot
5. Twist lid closed
6. Press “Manual” button
7. Then press minus button – to SUBTRACT time down to 6 minutes
8. Close top vent key (use “SEALING” position)
9. Just wait & pot will warm up & eventually begin the 7 min cooking countdown
10. When finished it will switch to LO keep warm mode. (You may unplug.)
11. Now do pressure quick-release by turning top vent key to “VENTING” position (use towel, it’s hot!)
12. After steam stops, twist lid open with towel (it’s hot!) and serve.
13. If pasta is not quite cooked all the way, saute another 1-2 minutes.

INGREDIENTS:

• veggies (bell peppers, onion, garlic, cabbage, carrots, broccoli, cauliflower, etc… just clean out your fridge!)
• dry spaghetti noodles
• 9 cups of water
• 1/2 cup picante sauce

DIRECTIONS:

• Wash & cut veggies
• Plug in Instant Pot
• Add 9 cups of water and 1/2 cup salsa & veggies
• Break-up some dry noodles in pot
•  Twist lid closed
• Press “Manual” button
• Then press minus button – to SUBTRACT time down to 7 minutes
• Close top vent key (use “SEALING” position)
• Just wait & pot will warm up & eventually begin the 7 min cooking countdown
• When finished it will switch to LO keep warm mode. (You may unplug.)
• Now do pressure quick-release by turning top vent key to “VENTING” position (use towel, it’s hot!)
• After steam stops, twist lid open with towel (it’s hot!) and serve.

• Plug in Instant Pot
• Wash, peel & cut potatoes lengthwise in half
• Press “Manual” button
• Place 1 to 2 cups water AND potatoes inside I-pot
• Twist lid closed
• Press “Manual” button
• Then press minus button – to SUBTRACT time down to 4 MINUTES
• Close top vent key (use “SEALING” position)
• Just wait & pot will warm up & eventually begin the 4 min cooking countdown
• When finished it will switch to LO keep warm mode. You may unplug. 
• Now do pressure quick release by turning top vent key to “VENTING” position (use towel, it’s hot!)
• After steam stops you can twist lid open with towel (it’s hot!) and serve
• (May add splash of almond milk, pepper, mustard & make mashed potatoes)