tag:blogger.com,1999:blog-15137365664660059822024-03-26T23:37:46.362-07:00Wood Cook BookWood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.comBlogger329125tag:blogger.com,1999:blog-1513736566466005982.post-52046385989100713272024-03-17T13:15:00.000-07:002024-03-17T13:15:03.734-07:00White Bread (bread machine)<p></p><ul style="text-align: left;"><li>1 cup (227g) lukewarm water<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvftLBG_pj5urhNt5cOOCMeKFi1zQfk6Fr2zvi1JKpdImmeYCVdGYysG6AXOlbUq_efDJyWiA-uu6ggyWSyLUkanfD6qovEbz7ULx54qApb31hO8PKYil_TipiWfMi4t_yjfH6wxPwI1tvQFCHH6ZCQ4ScbghyS7Pjz7cKgBj09UaxqUzEI6QlvlE-LOvb/s4032/20240313_135132.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvftLBG_pj5urhNt5cOOCMeKFi1zQfk6Fr2zvi1JKpdImmeYCVdGYysG6AXOlbUq_efDJyWiA-uu6ggyWSyLUkanfD6qovEbz7ULx54qApb31hO8PKYil_TipiWfMi4t_yjfH6wxPwI1tvQFCHH6ZCQ4ScbghyS7Pjz7cKgBj09UaxqUzEI6QlvlE-LOvb/s320/20240313_135132.jpg" width="240" /></a></div></li><li>1/3 cup (74g) buttermilk (or 1 1/4 tbsp powdered buttermilk mixed with 1/3 cup water)</li><li>3 tbsp (35g) salted butter, softened</li><li>3 3/4 cups (450g) unbleached bread flour (I use King Arthur)</li><li>3 tbsp (35g) granulated sugar</li><li>1 1/2 tsp (9g) salt</li><li>1 1/2 tsp instant yeast</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Place ingredients in bread machine in order as directed by manufacturer</li><li>Program machine for a 2 lb basic white bread loaf</li><li>When done, remove pan from machine; allow to sit in pan for about 5 minutes before removing to cool on a wire rack</li></ol><div><br /></div></div><div><b><i>My Thoughts:</i></b></div><div> <i>Many many years ago I received a bread machine as a gift. I made several loaves and ultimately ended up with very dense and unappealing bread. I then gave up, threw the machine into storage where it could collect dust a die. Fast forward to a few months ago, I decided to give it a try again, given the price increase for bread and the interesting ingredient lists. I have finally found a recipe that my household loves and that works for us. I highly recommend weighing the ingredients for consistent results. We also prefer a light crust.</i><br /></div><div><i><br /></i></div><div><i><br /></i></div><div><i style="font-weight: bold;">Source: </i><i>Adapted from</i><i style="font-weight: bold;"> </i><a href="https://www.kingarthurbaking.com/recipes/bread-machine-bread-easy-as-can-be-recipe">King Arthur</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-84939072860865040062023-07-29T15:42:00.001-07:002023-07-29T15:42:05.427-07:00Sourdough Discard Flatbread<p></p><ul style="text-align: left;"><li>2 cups (240g) all-purpose flour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j19mKvAu5mmrKv6K-4J09TVO4xDFV41vaJ_tSQUyvNMmBsM3eWYTRj6J1Jw-bMCn3Tm9lgjW_qiZkH5Hs4Z2-YKaD6oPJP7lJIFHbT1xfV4RM65rx5bFXjneDEUmJQS8Zh5c0RPqVhNfkRnexd_0IZ9S-e2B42EbVzxMFoZB3Y41mKfmbCRT8Zc6YpSb/s4032/20230729_170740.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j19mKvAu5mmrKv6K-4J09TVO4xDFV41vaJ_tSQUyvNMmBsM3eWYTRj6J1Jw-bMCn3Tm9lgjW_qiZkH5Hs4Z2-YKaD6oPJP7lJIFHbT1xfV4RM65rx5bFXjneDEUmJQS8Zh5c0RPqVhNfkRnexd_0IZ9S-e2B42EbVzxMFoZB3Y41mKfmbCRT8Zc6YpSb/s320/20230729_170740.jpg" width="240" /></a></div></li><li>1 tsp sea salt</li><li>1 tsp baking powder</li><li>1 cup (240g) sourdough discard</li><li>1/2 cup (112g) milk</li><li>1 tbsp olive oil, plus extra while cooking</li></ul><div><br /></div><div><ol style="text-align: left;"><li>In a large bowl, whisk together flour, salt, and baking powder</li><li>Add discard, milk, and olive oil and stir well</li><li>On a floured surface, knead dough for a few minutes until no longer sticky and smooth</li><li>Wrap dough in plastic wrap and allow to sit for 30 minutes</li><li>Divide dough into six equal pieces</li><li>Roll dough into discs about 1/4 of an inch thick</li><li>Brush one side with olive oil and cook oil side down in a hot pan for about 90 seconds or so</li><li>When the flatbread becomes bubbly and drier looking, brush with oil and flip; cook an additional minute or until done; repeat with rest of dough</li></ol><div><br /></div></div><div><br /></div><div><b><i>My Thoughts:</i></b></div><div><i>Perfect flatbread and a great way to use up your sourdough discard.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://www.raspberriesandkohlrabi.com/sourdough-discard-flatbread-no-yeast/">Raspberries and Kahlrabi</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-6123372645315520962023-07-20T06:25:00.000-07:002023-07-20T06:25:11.083-07:00Mild Buffalo Chicken Bean Dip<p></p><ul style="text-align: left;"><li>1 cup dry chickpeas, prepared (or 2 - 15 oz cans) drained<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLrCnxo4bPOK1dgfbKGetrXWV6JGQAVtp_x36CbKsOAEjF98M56ANk53_MmORBVB59K3FyOnqouHnoy-B7H68XbO1edQ77nh5SPPT1JFypohFS1EJjNrran1cus1jEqyhu2ZIWvn7YSDBgKi-mF__Zl6A7Vn_8yje2Q8lpbS6NtYHDPK5R-bFUet8dGpb/s4032/20230115_173807.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLrCnxo4bPOK1dgfbKGetrXWV6JGQAVtp_x36CbKsOAEjF98M56ANk53_MmORBVB59K3FyOnqouHnoy-B7H68XbO1edQ77nh5SPPT1JFypohFS1EJjNrran1cus1jEqyhu2ZIWvn7YSDBgKi-mF__Zl6A7Vn_8yje2Q8lpbS6NtYHDPK5R-bFUet8dGpb/s320/20230115_173807.jpg" width="240" /></a></div></li><li>8 oz block cream cheese, softened</li><li>1/2 cup ranch dressing</li><li>1/2 cup Frank's Red Hot</li><li>7 oz can chicken, drained</li><li>1 cup cheddar cheese</li></ul><div><br /></div><div><br /></div><div><ol style="text-align: left;"><li>Preheat oven to 350 degrees F</li><li>In a blender or food processor, blend beans, cream cheese, ranch, and red hot until smooth</li><li>Add chicken and pulse lightly to break-up pieces</li><li>Pour mixture into a medium casserole dish; add cheese and stir to combine</li><li>Bake uncovered for 30 minutes or until hot</li><li>Serve with chips, veggies, or naan</li></ol><div><br /></div></div><div><br /></div><div style="text-align: left;"><b><i>My Thoughts:</i></b></div><div style="text-align: left;"><i>This dip is my new addiction. My household isn't big on spicy, but we do really enjoy the flavor of buffalo chicken dip, so this recipe is perfect because the added beans really help to cut down on the spice factor, while still giving the great taste. Plus, beans are healthy, right? So its a win-win for us. If you prefer more chicken, add another can. Want more heat? Go nuts on the hot sauce. It is a very versatile recipe.</i></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-83014664371704979322023-07-20T05:41:00.002-07:002023-07-20T05:41:50.041-07:00Instant Pot Brussels Sprouts<p></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofSrML6aqV7HcxQo7yl0cfUgFbo6-tpX8fZZ4CQ0XEsOgvWYuoN3N_a6xpbwBEzYnWrmaSLXziKlVFl30liefUU9IpE1u0GppiVIZIiyh4MLjwu9t1r6GBfmHE-cuFq9A1cH4Wr-K5HE8v99tDUTD_U799UaewCgetltzbNhB3a4I_V8tEd8_wAnw3cP9/s4032/20230312_111624.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofSrML6aqV7HcxQo7yl0cfUgFbo6-tpX8fZZ4CQ0XEsOgvWYuoN3N_a6xpbwBEzYnWrmaSLXziKlVFl30liefUU9IpE1u0GppiVIZIiyh4MLjwu9t1r6GBfmHE-cuFq9A1cH4Wr-K5HE8v99tDUTD_U799UaewCgetltzbNhB3a4I_V8tEd8_wAnw3cP9/s320/20230312_111624.jpg" width="240" /></a></div>1 tbsp avocado oil<br /></li><li>6 strips thick bacon, diced</li><li>1 large onion, sliced</li><li>1 lb Brussels sprouts, trimmed and halved</li><li>1/2 cup chicken broth</li><li>2 tbsp garlic, minced</li><li>juice from 1/2 a lemon</li><li>2 tbsp dark brown sugar</li><li>1/4 tsp onion powder</li><li>1/4 tsp salt</li><li>1/4 tsp ground black pepper<br /></li></ul><div><br /></div><div><ol style="text-align: left;"><li>Hit Sauté button on Instant Pot until screen reads "HOT"</li><li>Add oil and once hot add in bacon and onion and sauté until bacon is crisp and onions are caramelized</li><li>Add remaining ingredients and stir well, scraping the bottom on the pan to remove anything stuck on</li><li>Secure lid and seal valve</li><li>Cook on High pressure for 2 to 3 minutes, depending on size of sprouts</li><li>Quick release and serve with the liquid</li></ol><div><br /></div></div><div><br /></div><div><b><i>My Thoughts:</i></b></div><div><i>While we are not a big fan of Brussels sprouts, we cannot get enough of this recipe. I prepare these heavenly little sprouts almost weekly; and, sometimes our dinner consists of literally just a big bowl of them. As a side tip, I like to freeze the juice of the leftover lemon half and use it for next time, no need to thaw.</i></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-12524596070925757192023-03-07T12:42:00.003-08:002023-03-07T12:42:39.022-08:00Instant Pot 15 Bean Soup<p></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm0silhmy7iR06X5Ub2cbp6XTaLeHFaclMRr5yQAidDgiLAP3OxytgL_jIJDtp-lMzKb8OeRwJUapGfTIYb0X8ENR1IT_mTSwv4RdkR6qsZ8-Vxq70h8UFK5SzDlQCg6rSiUIwhl0xAPvvCO4rK1T_X39ofFH_ZgE0QXyz2u3yrMfg8M6ZaxAsHlj0w/s4032/20221226_110327.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm0silhmy7iR06X5Ub2cbp6XTaLeHFaclMRr5yQAidDgiLAP3OxytgL_jIJDtp-lMzKb8OeRwJUapGfTIYb0X8ENR1IT_mTSwv4RdkR6qsZ8-Vxq70h8UFK5SzDlQCg6rSiUIwhl0xAPvvCO4rK1T_X39ofFH_ZgE0QXyz2u3yrMfg8M6ZaxAsHlj0w/s320/20221226_110327.jpg" width="240" /></a></div>20 oz bag 15 beans soup mix, sorted and rinsed with spice packet discarded</li><li>1 onion, diced</li><li>1 tbsp garlic, minced</li><li>2 bay leaves</li><li>1/2 tsp dry thyme</li><li>7.5 cups chicken broth</li><li>1 lb smoked ham, diced (or use leftovers)</li><li>Optional: ham bone</li><li>salt, pepper, and/or hot sauce to taste</li></ul><div><br /></div><div><br /></div><div><ol style="text-align: left;"><li>Place all ingredients besides salt, pepper, and/or hot sauce into Instant Pot</li><li>Secure and seal lid, cook on High Pressure for 40 minutes for a firmer bean or 50 minutes for a softer bean</li><li>Allow Instant Pot to do a full natural release</li><li>Remove bay leaves and add salt, pepper, and hot sauce to taste as needed</li></ol><div><br /></div></div><div><br /></div><div><i>Source: adapted from <a href="https://www.apinchofhealthy.com/ham-15-bean-soup-slow-cooker-instant-pot/#wprm-recipe-container-7053">A Pinch of Healthy</a></i></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-83588047817138489442023-03-07T12:11:00.005-08:002023-03-07T12:16:16.690-08:00Instant Pot Split Pea Soup<p></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zx_KUVsZB8-aPQw3YCuDCpN4V1L9RNc-7vnbPeFEGz3bVkgytBKDzzwWkQFoAvhThI50PjnHi9iULQj05RJZtIboJWuJ6y1CD6b1eKQXO-DgJ20lIgzo8X5-VHyGeAtLFnh2R0gVbfGE4C4nbfvT3rjPCt4d0l79CCbq0jG_3Ey6DPgnhUojaxemgw/s4032/20230223_171507.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zx_KUVsZB8-aPQw3YCuDCpN4V1L9RNc-7vnbPeFEGz3bVkgytBKDzzwWkQFoAvhThI50PjnHi9iULQj05RJZtIboJWuJ6y1CD6b1eKQXO-DgJ20lIgzo8X5-VHyGeAtLFnh2R0gVbfGE4C4nbfvT3rjPCt4d0l79CCbq0jG_3Ey6DPgnhUojaxemgw/s320/20230223_171507.jpg" width="240" /></a></div>1 lb dry split peas, sorted and rinsed</li><li>3 cups smoked ham, diced (ham bone optional)</li><li>1 onion, chopped</li><li>1 1/2 tbsp onion powder (not tsp)</li><li>1 tbsp butter</li><li>2 tbsp olive oil</li><li>2 tbsp garlic, minced</li><li>2 bay leaves</li><li>1 tsp dry thyme</li><li>8 cups chicken broth or water</li><li>2 cups carrots, chopped</li><li>2 russet potatoes, peeled and cubed</li></ul><div><br /></div><div><br /></div><div><ol style="text-align: left;"><li>Place all ingredients into Instant Pot, making sure it doesn't exceed the max line</li><li>Secure lid and seal, cooking on High Pressure for 25 minutes</li><li>Allow to sit for 15 minutes before you release the pressure.</li><li>Remove and discard bay leaves</li><li>If using a ham bone, cut away ham from the bone and stir meat back into soup.</li></ol><div>Serves: 7</div></div><div><br /></div><div><br /></div><div><br /></div><div><i>Source: adapted from <a href="https://thecozycook.com/moms-best-ever-split-pea-soup/">The Cozy Cook</a></i></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-1608296232889490992022-08-03T08:01:00.000-07:002022-08-03T08:01:43.523-07:00Instant Pot Spanish Rice<p></p><ul style="text-align: left;"><li>2 tbsp avocado oil (vegetable or canola is fine too)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVXSP_zjQE3IBr-VrVjfpnte-iktV3mXfrAn-9rNKnWx6bW6LSPjgjmRSgcMpANlHlH8oLqiXpRFa096UBeaXXbbR6PBysOcKXwsd-LGfZiYO6vPfiTkZmYobQ1F-tKjv79f8wknEBzb6bbWvUSW7jkx7p6vH6W16zvONkKNvQMBwQ_2uQSC7YAxxdA/s4032/20211207_164537.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVXSP_zjQE3IBr-VrVjfpnte-iktV3mXfrAn-9rNKnWx6bW6LSPjgjmRSgcMpANlHlH8oLqiXpRFa096UBeaXXbbR6PBysOcKXwsd-LGfZiYO6vPfiTkZmYobQ1F-tKjv79f8wknEBzb6bbWvUSW7jkx7p6vH6W16zvONkKNvQMBwQ_2uQSC7YAxxdA/s320/20211207_164537.jpg" width="240" /></a></div></li><li>2 cups long grain white rice</li><li>1 tsp garlic powder</li><li>1 tsp onion powder</li><li>1 tsp salt</li><li>1/8 tsp cumin</li><li>8 oz tomato sauce</li><li>3 cups chicken broth</li></ul><div><br /></div><div style="text-align: left;"><ol style="text-align: left;"><li>Press the Sauté button, once the Instant Pot reads HOT pour in your oil</li><li>Add rice and stir frequently for 4 minutes to toast</li><li>Turn off Instant Pot and stir in remaining ingredients</li><li>Place lid and set to Sealing</li><li>Cook on High pressure for 8 minutes, followed by a natural release</li><li>Fluff rice and serve</li></ol><div><br /></div><div><b><u>My Thoughts:</u></b></div><div><i>We have really been enjoying this quick and easy rice side to go with our refried beans to make a filling and budget friendly meal. The original recipe uses 2 cups of liquid, but I prefer a more tender rice so I add the additional cup. Also, the original calls for quick or natural release, but I have only used natural.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: adapted from <a href="https://garnishedplate.com/instant-pot-spanish-rice/#recipe">Garnished Plate</a></div></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-38675151679521818982022-03-27T14:11:00.002-07:002022-03-27T14:11:39.095-07:00Instant Pot Chicken Spaghetti<p></p><ul style="text-align: left;"><li>3 tbsp butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXR7rXNwfktZSynYN5HPoOk7YoUGXYyYkQwolYrdPcmQqjUd5ISZtpnvmhSYONCtv9C5dWmjy0BwpocR6YJuJsrCAZ5GnvDdp1BvIZK5jtElbrGjOlRK1J3RHaIE3uh05Sq5Pm3EQIUKRZ20XOWVT3t2DiJabSNAkaRqQ5fFyiqjN6SgLpSo1PJVU7w/s4032/20220327_151502.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXR7rXNwfktZSynYN5HPoOk7YoUGXYyYkQwolYrdPcmQqjUd5ISZtpnvmhSYONCtv9C5dWmjy0BwpocR6YJuJsrCAZ5GnvDdp1BvIZK5jtElbrGjOlRK1J3RHaIE3uh05Sq5Pm3EQIUKRZ20XOWVT3t2DiJabSNAkaRqQ5fFyiqjN6SgLpSo1PJVU7w/w240-h320/20220327_151502.jpg" width="240" /></a></div></li><li>1 to 1.5 lb boneless skinless chicken breast, cut into 1 inch pieces</li><li>8 oz baby bella mushrooms, sliced thin</li><li>1 medium onion, chopped</li><li>1/2 cup red bell pepper, chopped</li><li>2 tsp garlic, minced</li><li>1 tsp seasoning salt</li><li>1 tsp paprika</li><li>1/2 tsp dry basil</li><li>1/2 tsp red pepper flakes</li><li>2.5 cup chicken broth</li><li>10 oz thin spaghetti, broken in half</li><li>1 cup heavy cream</li><li>2 cups shredded medium cheddar cheese</li><li>salt and pepper, to taste</li></ul><p><br /></p><ol style="text-align: left;"><li>Press Sauté button on Instant Pot, once the screen reads "HOT" add butter until melted</li><li> Add onions, mushrooms, and garlic and stir for about five minutes</li><li>Stir in red bell pepper, seasoning salt, paprika, basil, and red pepper flakes; press the "CANCEL" button</li><li>Lay chicken over vegetables and sprinkle with salt and pepper; pour in broth</li><li>Spread noodles and push into the liquid; make sure they are covered</li><li>Close lid and move the valve to sealing position, set on High Pressure for 6 minutes</li><li>Once timer is done, do a quick release</li><li>Stir to break up noodles; stir in cream and cheese</li><li>Sauté for 5 minutes, stirring frequently to thicken; the dish will thicken up more if you allow it to sit for 5-10 minutes, stirring occasionally</li></ol><br /><p></p><p><b><u>My Thoughts:</u></b></p><p><i>I thought this was a very good quick dinner, it made us four large helpings of pasta. It defiantly needed to sit for a while after cooking to really thicken up.</i></p><p><i><br /></i></p><p><i><br /></i></p><p>Source: <a href="https://www.myforkinglife.com/pressure-cooker-instant-pot-chicken-spaghetti/">My Forking Life</a></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-9677279791692897292021-10-26T07:07:00.005-07:002023-05-19T18:45:58.014-07:00Salsa Verde Chicken<p></p><ul style="text-align: left;"><li>4 split chicken breasts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60ai-5-4Nw2tVRw4wS85-Bl8eEVFRArWUJb4JERgSsIeRMv0IhO1L2Hh5rDgtz42yAPV13buOgqtW8Yl57FaD0XhOckxa24V8yi93WBIpldJ6dMW9gV4i-lu8QxBEykWi4HqBvUlbTlC/s2543/20210901_140659.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60ai-5-4Nw2tVRw4wS85-Bl8eEVFRArWUJb4JERgSsIeRMv0IhO1L2Hh5rDgtz42yAPV13buOgqtW8Yl57FaD0XhOckxa24V8yi93WBIpldJ6dMW9gV4i-lu8QxBEykWi4HqBvUlbTlC/s320/20210901_140659.jpg" width="156" /></a></div></li><li>1 tsp garlic salt</li><li>1/2 tsp chili powder</li><li>1/2 tsp cumin</li><li>8 oz salsa verde</li><li>1 cup shredded pepper jack cheese</li></ul><p><br /></p><ol style="text-align: left;"><li>Preheat oven to 375 degrees</li><li>In a small bowl, combine garlic salt, chili powder, and cumin</li><li>Season chicken on both sides</li><li>In a 9x13 glass pan pour a little of the salsa just to cover pan</li><li>Place chicken evenly spaced on pan</li><li>Cover breasts with remaining salsa</li><li>Bake 30 minutes or until chicken is fully cooked</li><li>Remove from oven and sprinkle cheese over chicken and return to oven for 3-5 minutes or until melted</li><li>Serve chicken and sauce over rice</li></ol><div><i><br /></i></div><div><i><br /></i></div><div>Source: adapted from <a href="https://thatlowcarblife.com/salsa-verde-chicken/">That Low Carb Life</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-76104235154657055512021-07-29T13:39:00.001-07:002022-02-07T13:48:56.584-08:00One-Pot Beefy Broccoli Rice<p></p><ul style="text-align: left;"><li>2 lbs lean ground beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUVIhJHqYc7T1tm2wr4mJQHuE4c-5ENE-uzEtBTP5Xf1kn_ryLq6eq9eRP9LJJVP8Vn8th96f5pgEm-ohpid_HLibmjSo8BVVAABqvOcexbm1kOx55LRSIB8ePgmVnb8BboWJ-_Bajdev/s2543/20210702_160928.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUVIhJHqYc7T1tm2wr4mJQHuE4c-5ENE-uzEtBTP5Xf1kn_ryLq6eq9eRP9LJJVP8Vn8th96f5pgEm-ohpid_HLibmjSo8BVVAABqvOcexbm1kOx55LRSIB8ePgmVnb8BboWJ-_Bajdev/s320/20210702_160928.jpg" width="156" /></a></div></li><li>1 onion, chopped</li><li>1 clove garlic, minced</li><li>1 tsp creole seasoning</li><li>3 cups beef broth (or bouillon in water)</li><li>2 cups long grain rice</li><li>1 lb frozen broccoli</li><li>1 can mild Rotel</li><li>2 cups shredded Colby Jack cheese </li></ul><br /><p></p><p style="text-align: left;"></p><ol style="text-align: left;"><li>In a large skillet or pot, brown beef, onions, garlic, and creole until onions are translucent and beef it cooked through</li><li>Stir in broth, rice, broccoli and Rotel</li><li>Bring to a boil and cover, reduce heat to low</li><li>Cook for 25 to 30 minutes or until rice is done; season to taste</li><li>Top with cheese, replace the cover until cheese is melted. Serve.</li></ol><div><br /></div><div><br /></div><div><b><i>My Thoughts:</i></b></div><div><i>This few-ingredient recipe makes a ton of food and freezes great!</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://www.diaryofarecipecollector.com/one-pot-beefy-broccoli-rice.html">Diary of a Recipe Collector</a></div><p></p><p><br /></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-9384019095327986602021-07-29T12:51:00.001-07:002021-07-29T12:51:09.468-07:00Instant Pot Pure Vanilla Extract<p></p><ul style="text-align: left;"><li>1 Liter Vodka (I used Smirnoff)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnwW4Iyqq8c5knErZhefdiNsZghgkuAT9tVpu4OxJOi2TRcRzXg03nk37kFAVFFfImqvpnbnmqpYDf7q36cTfLkp-_OjUnFlBC7bCdXjGPrmZk_GwiaFK_4RIidVzCjdK-mlpeBAMDH8H/s2543/20210720_091824.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnwW4Iyqq8c5knErZhefdiNsZghgkuAT9tVpu4OxJOi2TRcRzXg03nk37kFAVFFfImqvpnbnmqpYDf7q36cTfLkp-_OjUnFlBC7bCdXjGPrmZk_GwiaFK_4RIidVzCjdK-mlpeBAMDH8H/s320/20210720_091824.jpg" width="156" /></a></div></li><li> 20-30 Madagascar Grade B Vanilla Beans (I got a package of 26 off Amazon)</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Using a sharp knife or scissors, cut vanilla beans in half and then split length-wise, leaving the end still connected</li><li>Arrange beans in three pint size canning jars</li><li>Evenly fill jars with vodka, making sure to leave at least an inch of air space</li><li>Top with the canning lid and ring, barely tightening it</li><li>Add one cup of water to pressure cooker liner and place trivet inside</li><li>Place mason jars on trivet and secure lid and seal the valve</li><li>Cook at High Pressure for 30 minutes; allow for a natural release once done</li><li>Carefully remove the hot jars, swirling them lightly to release more vanilla seeds from pods, and place on a cooling rack overnight</li><li>Extract is ready to use or can be left to sit around for years</li></ol><div><br /></div></div><div><br /></div><div><i><b>My Thoughts: </b>I had no idea making homemade vanilla could be so stinking easy! Not to mention, saves a TON of cash. For best storage, keep out of the light or in amber bottles.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://www.tidbits-cami.com/pressure-cooker-pure-vanilla-extract/">Tidbits</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-86480521690326628562021-07-14T11:34:00.004-07:002021-07-14T11:34:49.387-07:00Instant Pot Cajun Sausage, Potatoes, and Green Beans<p style="text-align: left;"></p><ul style="text-align: left;"><li> 3/4 cup chicken broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblCLc7H6hWPJJ53QXg9i9Gtn1Zfu5eCm-jWDiB9O67nYyDee8ZdSDrvRFd7HixuDFsnpX0GqSQzB6wKzGCVE7FdT8UuFzie6927bP095yidlNhClPvLA1onJHgeH1hJEz8yD9Mgs481RG/s2543/20210620_160236.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblCLc7H6hWPJJ53QXg9i9Gtn1Zfu5eCm-jWDiB9O67nYyDee8ZdSDrvRFd7HixuDFsnpX0GqSQzB6wKzGCVE7FdT8UuFzie6927bP095yidlNhClPvLA1onJHgeH1hJEz8yD9Mgs481RG/s320/20210620_160236.jpg" /></a></div><br /></li><li>1 (12 oz) package of Cajun sausage, sliced</li><li>1 1/2 lbs red potatoes, cubed small</li><li>1 1/2 lb green beans (fresh & trimmed or frozen)</li><li>8 oz mushrooms, sliced</li><li>2 tsp Cajun seasoning (or more to taste)</li><li>1/2 tsp black pepper</li><li>4 tbsp butter</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Pour chicken broth into Instant Pot</li><li>Add sausage, potatoes, green beans, and mushrooms</li><li>Sprinkle seasonings over all and stir to combine</li><li>Cut butter into chunks and place on top of ingredients</li><li>Cover Instant Pot and set the valve to Sealing</li><li>Cook at High Pressure for 3 minutes</li><li>Quick release when done</li><li>Gently stir before serving</li></ol><div><br /></div></div><div><br /></div><div><b><i>My Thoughts:</i></b></div><div><i>This is a fantastic recipe that I like to use later in the week with frozen green beans so I don't have to worry about the beans going bad before I get to them. If you cannot find Cajun sausage, you can easily substitute a plain smoked sausage and add more Cajun seasoning. Makes 4 large servings.</i></div><div><i><br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div>Adapted from: <a href="https://www.365daysofcrockpot.com/instant-pot-cajun-sausage-potatoes-and-green-beans/#recipejump">635 Days of Slow + Pressure Cooking</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-13300371782292409682021-05-26T12:07:00.001-07:002021-05-26T12:07:10.805-07:00Pizza Chicken<p></p><ul style="text-align: left;"><li>4 chicken breast cutlets (or 2 breasts cut in half length-wise)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAQDRRl90_0JIJ33yduW5xmNwjYtYhhkmnk_SGYKO4_XpcELIKcG0X7NxNDm3GCoZwMSqf2DcSQYY6IvoNGroSqHGo0bUKfdiKr-k7BcRVro_GZpqLM6sFd6ksHNeKA28KBWPXTQvA-en/s2543/20210518_171633.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAQDRRl90_0JIJ33yduW5xmNwjYtYhhkmnk_SGYKO4_XpcELIKcG0X7NxNDm3GCoZwMSqf2DcSQYY6IvoNGroSqHGo0bUKfdiKr-k7BcRVro_GZpqLM6sFd6ksHNeKA28KBWPXTQvA-en/w155-h318/20210518_171633.jpg" width="155" /></a></div></li><li>1 (6 oz) can tomato paste</li><li>1 tsp olive oil</li><li>1/2 tsp salt</li><li>1/4 tsp ground black pepper</li><li>1/4 tsp garlic powder</li><li>1/2 tsp dry oregano</li><li>1/2 tsp dry parsley</li><li>1 cup shredded mozzarella (or more if desired)</li><li>Toppings (pepperoni, olives, mushrooms, peppers, whatever you like)</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Preheat oven to 400 degrees F</li><li>In a small bowl, mix together tomato paste, olive oil, and seasonings until combined</li><li>Place chicken in a single layer in a 13X9 glass pan</li><li>Spread sauce evenly over each cutlet (I don't like mine too saucy, so I don't use it all)</li><li>Evenly sprinkle cheese and toppings over chicken</li><li>Bake in oven for 30 minutes or until chicken is fully cooked; allow to rest 3-5 minutes before enjoying</li></ol><div><br /></div></div><div><b><i>My Thoughts:</i></b></div><div> <i>I am always in the market for finding new recipes for enjoying chicken breasts. You can get creative with your toppings or cheeses (tastes great with some pepper jack cheese!) and it makes great leftovers.</i><br /></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: adapted from <a href="https://theschmidtywife.com/supreme-pizza-chicken-bake-recipe-low-carb/">The Schmidty Wife</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-80573943081507590672021-05-24T14:21:00.000-07:002021-05-24T14:21:09.111-07:00Chocolate Chip Oatmeal Cookie Bars<p></p><ul style="text-align: left;"><li>1 cup salted butter, softened<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wBORL0QY89j-_DGSFlNcSCMf6uE2F5sGI0-41uKHbzShIqadxA3ifaQ5CfokQJBLu0pkTP6hGpUkee-x3amzUvOvie3fNE1Z83fTQVKN5gS4jr1F7RM9kJt4WTDUsVctTn6MIGOrtRF/s2543/20210520_181203.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wBORL0QY89j-_DGSFlNcSCMf6uE2F5sGI0-41uKHbzShIqadxA3ifaQ5CfokQJBLu0pkTP6hGpUkee-x3amzUvOvie3fNE1Z83fTQVKN5gS4jr1F7RM9kJt4WTDUsVctTn6MIGOrtRF/s320/20210520_181203.jpg" /></a></div></li><li>1 cup dark brown sugar, packed</li><li>1/2 cup granulated sugar</li><li>2 large eggs</li><li>2 tsp vanilla extract</li><li>1/2 tsp salt</li><li>1 tsp baking powder</li><li>1 tsp baking soda</li><li>1 1/2 cups all-purpose flour</li><li>2 cups quick oats</li><li>1 1/2 cup semi-sweet chocolate chips</li><li>1/2 cup chopped pecans</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Preheat oven to 350 degrees</li><li>Butter a 13x9 pan</li><li>In a large bowl or mixer, beat together butter, brown sugar, and white sugar until smooth and fluffy</li><li>Add eggs, one at a time until incorporated</li><li>Add vanilla</li><li>In a separate bowl, combine salt, baking powder, baking soda, flour, oats, chips, and nuts</li><li>Add dry mixture to wet mixture in three parts, until just combined</li><li>Spread cookie mixture evenly in prepared pan</li><li>Bake about 30 to 40 minutes or until golden brown</li><li>Allow to completely cool before cutting</li></ol><div><br /></div></div><div><br /></div><div><i><b>My Thoughts:</b></i></div><div><i><b> </b>These bars are my new favorite obsession! They are quite versatile, you just want to have 2 cups of add-ins, so you can experiment with different chips, nuts, or anything that you have laying around in your bakery cabinet. The bars freeze fantastically and I personally enjoy them the most when they have been microwaved and are warm and gooey.<br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: adapted from <a href="https://tastesbetterfromscratch.com/oatmeal-chocolate-chip-cookie-bars/">Tastes Better From Scratch</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-47206113329324708542021-03-09T10:30:00.000-08:002021-03-09T10:30:09.735-08:00Creamy Mushroom Topping<p></p><ul style="text-align: left;"><li>2 tbsp butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Qf-vgoaliz9ztipr8A_sjKkmKy7DvF9hbWuS1ppAZMKLsEW2lwLbNLJvy5kmO3es7CH5E3zReurqdx5PcdD00I8bKw_cX4zYzddBvfXpZIvrmaB23HGfQX22FHKDECTdBfq7-zu5vPWc/s2543/20210308_172718.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Qf-vgoaliz9ztipr8A_sjKkmKy7DvF9hbWuS1ppAZMKLsEW2lwLbNLJvy5kmO3es7CH5E3zReurqdx5PcdD00I8bKw_cX4zYzddBvfXpZIvrmaB23HGfQX22FHKDECTdBfq7-zu5vPWc/s320/20210308_172718.jpg" /></a></div></li><li>4 cloves garlic, minced</li><li>16 oz mushrooms, cleaned and sliced thin</li><li>1 yellow onion, diced</li><li>1/2 cup white wine or chicken broth</li><li>4 oz sun dried tomatoes, cut into strips (reserve 1 tbsp of oil)</li><li>1.5 cups heavy cream</li><li>salt and pepper, to taste</li><li>3 cups baby spinach</li><li>1/2 cup parmesan cheese, grated</li><li>1 tsp dry Italian herbs</li><li>1 tsp dry parsley</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Heat a large skillet over med-high heat, once hot melt butter and sauté onion until transparent; add garlic and cook until fragrant</li><li>Stir in tomatoes with oil and cook for 2 minutes</li><li>Add mushrooms and cook for 5 minutes</li><li>Pour wine or broth and allow to reduce by half, scraping any bits from the bottom of the pan</li><li>Reduce heat and add cream, bring to a gentle simmer while occasionally stirring. Season with salt and pepper</li><li>Add spinach leaves to the sauce and allow to wilt; stir in parmesan, Italian herbs, and parsley</li><li>Serve over rice, pasta, pork, or chicken</li></ol><div><br /></div></div><div><b><i>My Thoughts:</i></b></div><div><i>I have made this a few times now, we get about 6 servings. I like to serve the first two meals over rice (with a green vegetable side) and freeze the remaining and serve that over pork chops down the line. If the sauce is too thin, you may easily use a cornstarch slurry to thicken.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://cafedelites.com/creamy-garlic-butter-tuscan-mushrooms/" target="_blank">Cafe Delites</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-64126528546260637052020-12-15T10:29:00.000-08:002020-12-15T10:29:44.135-08:00Instant Pot Country Style Ribs<p></p><ul style="text-align: left;"><li>3 lbs boneless country style pork ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqcobvoKIogu-KYIejGe4KQ8gykpaeg9cA2CJYcuEJap4FNA0ZMkQtYF51nL1k5xBw-20XcGN0ozpVIg0aBnwEQPOwuyURQywa4lL1__luB1514vep7bZMP6k1FBJPeH24E3fD4ZxnurF/s2543/20201214_173849.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqcobvoKIogu-KYIejGe4KQ8gykpaeg9cA2CJYcuEJap4FNA0ZMkQtYF51nL1k5xBw-20XcGN0ozpVIg0aBnwEQPOwuyURQywa4lL1__luB1514vep7bZMP6k1FBJPeH24E3fD4ZxnurF/s320/20201214_173849.jpg" /></a></div></li><li>1 tbsp liquid smoke</li><li>1 tbsp Worcestershire</li><li>3/4 cup beef broth</li><li>1/2 cup apple juice</li><li>1/2 cup bbq sauce (plus more for serving)</li></ul><div><i>Dry Rub:</i></div><div><ul style="text-align: left;"><li>1 tbsp dark brown sugar</li><li>1 tsp salt</li><li>1 tsp paprika</li><li>1 tsp garlic powder</li><li>1 tsp onion powder</li><li>1 tsp black pepper</li><li>1 tsp cumin</li><li>1/4 tsp cayenne</li><li>1/4 tsp cinnamon</li></ul></div><div><div><br /></div></div><div><ol style="text-align: left;"><li>In a large bowl combine liquid smoke, Worcestershire, broth, and juice; submerge ribs and allow to marinade for 1 to 3 hours in the refrigerator</li><li>Combine the dry rub ingredients in a small bowl</li><li>Remove ribs from marinade and pat dry; rub the seasonings over the meat evenly</li><li>Pour the marinade into the Instant Pot, submerge the ribs, and top with bbq sauce</li><li>Cover and seal the Instant Pot and cook on High Pressure for 45 minutes, and allow for a 15-20 minute natural release</li><li>Remove ribs and top with additional bbq sauce it desired</li></ol><div><br /></div></div><div><br /></div><div><b><i>My Thoughts:</i></b></div><div><i>I have always had bad luck with boneless pork ribs coming out dry and unappealing, but they always turn out well in my Instant Pot. I am not one to carry apple juice on hand, and I have used 1/2 cup of water with 1 tbsp of apple cider vinegar and that turned out just fine.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://sweetandsavorymeals.com/instant-pot-country-style-ribs/">Sweet & Savory Meals</a></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-85838332519063764672020-08-09T18:21:00.000-07:002020-08-09T18:21:07.064-07:00Instant Pot Rice-A-Roni<p> </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_e7EkdSETsRBqcq7Ax_0V8p5sa7isF4YFwTgJp4EZpTNVzSBHHj1tOoFn8dmYh0vVm8lRUeL73CsCIOMrhVDlc6YsXg7JODG-SWTIzQA-wL4XZ6rbZV00eLaBI921_ShcdqOxMbvvN_I/s2543/20200716_171244.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2543" data-original-width="1236" height="513" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_e7EkdSETsRBqcq7Ax_0V8p5sa7isF4YFwTgJp4EZpTNVzSBHHj1tOoFn8dmYh0vVm8lRUeL73CsCIOMrhVDlc6YsXg7JODG-SWTIzQA-wL4XZ6rbZV00eLaBI921_ShcdqOxMbvvN_I/w249-h513/20200716_171244.jpg" width="249" /></a><ul style="text-align: left;"><li>2 tbsp butter</li><li>2 oz thin spaghetti noodles, broken into small pieces</li><li>1 cup long grain white rice, rinsed well</li><li>1.5 cup chicken broth</li><li>1/2 tsp dry thyme</li><li>1/2 tsp minced dry onion</li><li>1/2 tsp garlic powder</li><li>1/2 tsp salt</li><li>1/4 tsp turmeric</li><li>1 tsp dry parsley</li></ul><div><br /></div><div><ol style="text-align: left;"><li>Combine all seasonings in a small bowl, set aside</li><li>Turn on Saute function, once display reads HOT, add butter and melt</li><li>Stir in noodles until toasted and brown in color, about 2 minutes</li><li>Stir in rice for about a minute to slightly toast</li><li>Add seasoning mixture and broth, stir and scrape the bottom to make sure nothing sticks</li><li>Cancel Saute mode and cover and seal the valve</li><li>Cook on high pressure for 8 minutes</li><li>Allow for a 10 minute natural release before manually releasing the rest of the pressure</li><li>Remove lid, fluff rice, and serve</li></ol><div><br /></div></div><div><b><i>My Thoughts:</i></b></div><div><i>I have fallen in love with this recipe! I grew up on boxed Rice-a-Roni and absolutely love that i can make a homemade version that tastes great.</i></div><div><i><br /></i></div><div><i><br /></i></div><div>Source: <a href="https://www.myforkinglife.com/copycat-rice-a-roni-2/">My Forking Life</a></div></div><p></p>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-2426109358968464742020-08-09T18:02:00.000-07:002020-08-09T18:02:52.105-07:00Instant Pot Ground Beef Stew<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOt7UZomjc0KskAIZsUTk1BKxrUcQk80xSxkfkGm93INo8p50UZL3xEqFt9lCW5V3BN67qRvlauJSxmyiCPKC4D7CSfZqLXwyCDRS5YrXjncGIUsf-qA3dAm-TrG6_viYk4LH_QYPP7rq/s2048/20200706_172133.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1547" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOt7UZomjc0KskAIZsUTk1BKxrUcQk80xSxkfkGm93INo8p50UZL3xEqFt9lCW5V3BN67qRvlauJSxmyiCPKC4D7CSfZqLXwyCDRS5YrXjncGIUsf-qA3dAm-TrG6_viYk4LH_QYPP7rq/w309-h410/20200706_172133.jpg" width="309" /></a><ul style="text-align: left;"><li>1 lb lean ground beef</li><li>1 medium onion, minced</li><li>4 garlic cloves, minced</li><li>1 tbsp tomato paste</li><li>1 tbsp worcestershire sauce</li><li>1 tsp salt</li><li>1 tsp garlic powder</li><li>1/2 tsp dry oregano</li><li>1 cup beef broth</li><li>1 lb yellow potatoes, cubed</li><li>1/2 lb green beans (fresh or frozen), trimmed</li><li>1 cup grated sharp cheddar cheese</li></ul><div><br /></div><div style="text-align: left;"><ol style="text-align: left;"><li>Turn on the Saute function, once the display reads HOT, add beef and onions and cook for about 5 minutes; add garlic and saute for 30 seconds</li><li>Cancel Saute and stir in tomato paste, worcestershire, salt, garlic powder, and oregano; stir in broth, scraping the bottom to make sure nothing sticks.</li><li>Add potatoes and green beans</li><li>Cover and Seal valve</li><li>Cook on High Pressure for 2 minutes</li><li>Allow for 5 minutes of natural release before manually releasing the pressure</li><li>Remove lid and stir in cheese until melted; serve</li></ol><div><br /></div><div><br /></div><div>Source: <a href="https://www.365daysofcrockpot.com/instant-pot-shepherds-pie-casserole/">365 Days of Slow+Pressure Cooking</a></div></div></div>Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-78207200280369013252020-07-16T14:12:00.000-07:002020-07-16T14:54:28.949-07:00Instant Pot Mongolian Drumsticks<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaGuLgxuHQKdIzCpJJxSxqi1HHJ8RaBJmYh5G_3CNuMOFzVkdob9YIe5TpULkseyMw6QDreqJ0rEhoZ_7l3_m3NTJ7c5pJedWcxMDa9Jei8pcmiWr29oNBuBde3y5NkX4bH0KY5dIB1hu/s1600/20200619_111257.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaGuLgxuHQKdIzCpJJxSxqi1HHJ8RaBJmYh5G_3CNuMOFzVkdob9YIe5TpULkseyMw6QDreqJ0rEhoZ_7l3_m3NTJ7c5pJedWcxMDa9Jei8pcmiWr29oNBuBde3y5NkX4bH0KY5dIB1hu/s320/20200619_111257.jpg" width="155" /></a>
<li>6 drumsticks</li>
<li>1 tbsp sesame oil</li>
<li>1/2 cup low sodium soy sauce</li>
<li>3/4 cup water</li>
<li>1 tbsp apple cider vinegar</li>
<li>1/2 cup dark brown sugar</li>
<li>4 cloves garlic, minced</li>
<li>1 tbsp fresh ginger, grated</li>
<li>1/2 tsp red pepper flakes</li>
<li>2 tbsp cornstarch + 2 tbsp water</li>
<li>1 tbsp sesame seeds, optional</li>
<li>chopped scallions, optional</li>
</ul>
<div>
<br /></div>
<div>
<ol>
<li>Place drumsticks in Instant Pot liner</li>
<li>In a small bowl, mix sesame oil, soy sauce, water, apple cider vinegar, brown sugar, garlic, ginger, and red pepper flakes</li>
<li>Pour mixture over chicken</li>
<li>Cover and Seal valve and cook on High Pressure for 15 minutes</li>
<li>Allow to naturally release for 15 minutes before releasing the pressure</li>
<li>In the meantime, line a baking sheet with parchment and turn on broiler</li>
<li>Place chicken on prepared sheet and broil for 2-5 minutes on each side, being careful not to burn</li>
<li>In a small bowl mix cornstarch and water; set aside</li>
<li>Turn on the Saute mode, once boiling, stir in slurry mixture and simmer for a 3 minutes; let stand, sauce will thicken</li>
<li>Serve chicken over rice or riced cauliflower along with sauce overall</li>
<li>Garnish with sesame seeds and scallions, if desired</li>
</ol>
<div>
<br /></div>
</div>
<div>
<b><i>My Thoughts:</i></b></div>
<div>
<i>I absolutely love drumsticks in the slow cooker; however I have a heck of a time finding recipes that keep the meat flavorful. This recipe is just the ticket; sweet with just a little kick.</i></div>
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Source: adapted from <a href="https://sweetandsavorymeals.com/instant-pot-mongolian-drumsticks/">Sweet&Savory Meals</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-67989001368942542312020-07-07T10:04:00.001-07:002020-07-07T10:04:40.676-07:00Instant Pot Pork Chops & Mushroom Gravy<br />
<ul>
<li>4 thick-cut bone-in pork chops (about an 1 inch thick)<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>steak seasoning, to taste<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>2 tbsp olive oil</li>
<li>1/4 cup butter</li>
<li>2 cloves garlic, minced</li>
<li>1 small onion, diced</li>
<li>8 oz fresh mushrooms, sliced</li>
<li>1 cup chicken broth</li>
<li>1 1/2 tsp kosher salt</li>
<li>3/4 tsp ground black pepper</li>
<li>1/4 cup cornstarch</li>
<li>1/2 cup heavy cream</li>
</ul>
<div>
<br /></div>
<div>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4aMTffILEpQ07XUKIjndVfvXXhfoopkInuJ6iKgxGbGneR9kPP5eDMb1b0ZJv4iqlbt0IBpT-IzaoXJ-27qRDg2_eY4RAkC9KRgGf7E5ZzIQVup9Z8ZZnYAVLe6OpxkIhWjIrnFalKOy/s1600/20200707_114914.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="971" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4aMTffILEpQ07XUKIjndVfvXXhfoopkInuJ6iKgxGbGneR9kPP5eDMb1b0ZJv4iqlbt0IBpT-IzaoXJ-27qRDg2_eY4RAkC9KRgGf7E5ZzIQVup9Z8ZZnYAVLe6OpxkIhWjIrnFalKOy/s320/20200707_114914.jpg" width="194" /></a>
<li>Season pork chops of both sides with steak seasoning; turn on the Saute function on the Instant Pot, once hot add oil</li>
<li>Saute pork chops 2-3 minutes per side (you can probably sear two at a time)</li>
<li>Place pork on a plate and set aside</li>
<li>Add butter to Instant Pot until melted and saute mushrooms, onion, and garlic for about 3 minutes or until tender</li>
<li>Stir in broth, salt, and pepper; add pork chops to mixture</li>
<li>Cover and Seal the valve, cooking at high pressure for 18 minutes</li>
<li>Allow a natural release for 10 minutes before letting out the remaining pressure</li>
<li>Transfer chops to a serving dish</li>
<li>For making the gravy, turn on the Saute function</li>
<li>In a small bowl, mix together cornstarch and 1/4 cup cold water</li>
<li>Once mixture is bubbling, whisk in slurry mixture until thickened; stir in heavy cream and season is needed</li>
<li>Serve over pork chops and mashed potatoes if desired</li>
</ol>
<div>
<br /></div>
</div>
<div>
<b><i>My Thoughts:</i></b></div>
<div>
<i>I used Iowa Chops from Fareway and they turned out amazing. You really need to use a very thick pork chop for this recipe. Gravy was amazing and it made a ton of it!</i></div>
<div>
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<div>
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<div>
Source: <a href="https://www.shugarysweets.com/instant-pot-pork-chops/">Shugary Sweets</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-50396480554590333522020-06-23T14:45:00.001-07:002021-07-25T13:46:20.454-07:00Instant Pot Broccoli Cheddar Soup<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_Q6qiGcFJzf7oTX-TrRb3rabZzxjzowPDeM_BVIM6mUlq3KBmDWD0AwsGsZhJcyOAl4LRPWmefpXoFtJOrLHM4FOL_qvlRzri3vUtMWgmewXVsijfSuaYK0WGG3BqH4u-nhPG7OSWzOO/s1600/20191207_183116.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_Q6qiGcFJzf7oTX-TrRb3rabZzxjzowPDeM_BVIM6mUlq3KBmDWD0AwsGsZhJcyOAl4LRPWmefpXoFtJOrLHM4FOL_qvlRzri3vUtMWgmewXVsijfSuaYK0WGG3BqH4u-nhPG7OSWzOO/s320/20191207_183116.jpg" width="155" /></a>
<li>1 tbsp + 1/4 cup butter, divided</li>
<li>1 medium yellow onion, diced</li>
<li>3 celery ribs, diced</li>
<li>3 carrots, grated or diced</li>
<li>4 cups fresh broccoli, coarsely chopped</li>
<li>3 cups chicken broth</li>
<li>1/4 cup flour</li>
<li>2 cups milk</li>
<li>1 (8 oz) block sharp cheddar, grated</li>
<li>salt & pepper, to taste</li>
</ul>
<div>
<br /></div>
<div>
<ol>
<li>Turn on Saute function; once hot melt 1 tbsp butter and saute onion for about 3 minutes</li>
<li>Add celery, carrots, broccoli, and broth</li>
<li>Cover and set valve to Sealing; cook at high pressure for 1 minute</li>
<li>Allow Instant Pot to natural release for 5 minutes before moving the valve to venting</li>
<li>In the meantime, heat 1/4 cup butter in the microwave until melted; whisk in flour until creamy and set aside</li>
<li>Turn on the Saute mode and whisk one cup of hot broth into flour mixture; once combined, stir mixture into the Instant Pot until thickened. Stir in milk.</li>
<li>Stir in cheese, a handful at a time so it has time to melt</li>
<li>Salt and pepper to taste (may stir in a slurry of 2 tbsp cornstarch and 2 tbsp cold water if soup is too thin for your liking)</li>
</ol>
<div>
<br /></div>
</div>
<div>
<b><i>My Thoughts:</i></b></div>
<div>
<i>I first tried this soup with mild cheddar, because my husband isn't a fan of sharp. Do not do this, the sharpness is needing for the great flavor. This is a super simple recipe that makes great leftovers and is best served with fresh bread.</i></div>
<div>
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<div>
<i><br /></i></div>
<div>
Source: <a href="https://www.365daysofcrockpot.com/instant-pot-broccoli-cheddar-soup/">365 Days of Slow+Pressure Cooking</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-50822771898388435822020-05-24T10:16:00.005-07:002023-05-19T18:57:09.489-07:00Instant Pot Picadillo<br />
<ul>
<li>1 lb lean ground beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsdX4kRq7OjD4BrDoHODxnd1gUFgHwJbw5XmXuARkXBhHRN3QlJt9G9AsBT5yCKD55PT28gv8eesA88CURQuai9KvMbSwG9zmfDE5LLdHILBVdO5bVIAF48M5OJYpxooVmYY-I9N2ulIS/s1600/20200524_115957.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1254" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsdX4kRq7OjD4BrDoHODxnd1gUFgHwJbw5XmXuARkXBhHRN3QlJt9G9AsBT5yCKD55PT28gv8eesA88CURQuai9KvMbSwG9zmfDE5LLdHILBVdO5bVIAF48M5OJYpxooVmYY-I9N2ulIS/s320/20200524_115957.jpg" width="250" /></a></div>
</li>
<li>1 small onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 tomato, chopped</li>
<li>1 tsp kosher salt</li>
<li>1/2 red bell pepper, finely chopped</li>
<li>1 tsp dry cilantro</li>
<li>8 oz tomato sauce</li>
<li>1 tsp ground cumin</li>
<li>2 bay leaves</li>
<li>green olives and 2 tbsp brine, amount as desired (I use a whole 5.7oz jar with 2tbsp brine)</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
<ol>
<li>Press the Saute button, once hot, brown meat and season with salt and pepper to taste until no longer pink (drain some liquid if a lot of remains)</li>
<li>Add onion, garlic, tomato, salt, red bell pepper, and cilantro; stir one minute</li>
<li>Add olives and 2 tbsp of brine, cumin, and bay leaves</li>
<li>Add tomato sauce and 3 tbsp water, mix well</li>
<li>Cover and seal the instant pot and cover on High Pressure for 15 minutes</li>
<li>Quick release and serve over rice and top with avocado if desired</li>
</ol>
<div>
<br /></div>
</div>
<div>
<b><i>My Thoughts:</i></b></div>
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<i>This is a very simple, yet delicious meal. I managed 4 adult servings and leftovers are fantastic. I have doubled the recipe with great success and it also freezes well.</i></div>
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Source: adapted from <a href="https://www.skinnytaste.com/instant-pot-picadillo/">Skinny Taste</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-91918438621290499722020-04-28T08:54:00.002-07:002020-04-28T08:56:18.074-07:00Instant Pot Minestrone Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNlkwxYGlpe7IlQM5ehWcpHW087EbeGiIKJ3I3iM9zuvt1rvT7PuHmddzgp9Tn3_YOtuC3gmp4H4wB5ORINHQSO3fC0-5ezliS7x1z_70OrqeP5SwTzdcha1evPTVtV7cLW9HIwDD-Gcr/s1600/20200424_175511.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNlkwxYGlpe7IlQM5ehWcpHW087EbeGiIKJ3I3iM9zuvt1rvT7PuHmddzgp9Tn3_YOtuC3gmp4H4wB5ORINHQSO3fC0-5ezliS7x1z_70OrqeP5SwTzdcha1evPTVtV7cLW9HIwDD-Gcr/s320/20200424_175511.jpg" width="155" /></a><br />
<ul>
<li>2 tbsp olive oil</li>
<li>1/2 cup thinly sliced carrots</li>
<li>1/2 cup thinly sliced celery</li>
<li>1/2 cup thinly sliced zucchini (quartered)</li>
<li>1/2 cup thinly sliced onion</li>
<li>3 garlic cloves, minced</li>
<li>1.5 tsp salt, divided</li>
<li>4 cups vegetable or chicken broth</li>
<li>15 oz can tomato sauce</li>
<li>14.5 oz can petite diced tomatoes</li>
<li>15 oz can great northern beans, drained & rinsed</li>
<li>15 oz can light red kidney beans, drained & rinsed</li>
<li>1 tbsp dry basil</li>
<li>2 tsp dry parsley</li>
<li>1/2 tsp dry oregano</li>
<li>1 cup small shaped pasta</li>
</ul>
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<ol>
<li>Turn on the Saute function on your Instant Pot, once hot, add oil, carrots, celery, zucchini, onion, and 1/2 tsp salt; stirring frequently, until veggies are softened, about 5 minutes</li>
<li>Add garlic and cook for 30 seconds, turn off Saute mode</li>
<li>Add remaining ingredients and stir</li>
<li>Cover and push the knob to Sealing.</li>
<li>Cook on 'Manual' or 'Pressure Cook' on high for 6 minutes</li>
<li>Quick release when cook time is ended; top each serving with Parmesan cheese if desired</li>
</ol>
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<b><i>My Thoughts:</i></b></div>
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<i>Minestrone soup, for me, is 'just okay', but this broth tastes so good! I like to serve it with fresh bread for dipping. Makes me 4 large bowls, reheats well.</i></div>
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Source: <a href="https://togetherasfamily.com/instant-pot-minestrone-soup/">Together As Family</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-11785026408872860132020-04-28T08:20:00.000-07:002020-04-28T08:20:02.904-07:00Egg Roll in a Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtUGx3G9vwSLhhWkauM4A2hnosQDhX5jG99rgbvBnRQiUMyOCgS_hu3IdvHdnIPmP0ImdEkvGXQTcdYMkzvq-Vctwwam5igtVTdsl9rZUJSJOGWJzaRiARBXNekqBZGf7-EuWpNNPqiPv/s1600/20200216_165855.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtUGx3G9vwSLhhWkauM4A2hnosQDhX5jG99rgbvBnRQiUMyOCgS_hu3IdvHdnIPmP0ImdEkvGXQTcdYMkzvq-Vctwwam5igtVTdsl9rZUJSJOGWJzaRiARBXNekqBZGf7-EuWpNNPqiPv/s320/20200216_165855.jpg" width="155" /></a></div>
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<ul>
<li>1 tbsp olive oil</li>
<li>1 lb lean ground meat (beef, pork, or chicken)</li>
<li>1.5 cups sweet onion, finely diced</li>
<li>1 cup shredded carrots</li>
<li>1/2 tsp fresh ginger, minced</li>
<li>3 cloves garlic, minced</li>
<li>1/4 cup chicken broth</li>
<li>5 cups cabbage, shredded in 1/4 inch slices</li>
<li>2 tbsp soy sauce</li>
<li>2 tsp apple cider vinegar</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp ground black pepper</li>
<li>1 tsp toasted sesame oil</li>
<li>toasted sesame seeds, optional</li>
</ul>
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<ol>
<li>Heat olive oil over medium heat in a large pan; add meat and onion, cook until the meat is cooked through</li>
<li>Push meat to the side, and add carrots, garlic, and ginger and saute for about 2 minutes</li>
<li>Stir mixture together and add broth; scrape bottom of pan to deglaze</li>
<li>Add cabbage, soy sauce, vinegar, salt, and pepper; stir well</li>
<li>Cover, and reduce heat to medium-low and cook for about 12-15 minutes or until cabbage reaches your preferred texture</li>
<li>Just before serving, add sesame oil and seeds; serve over rice or cauliflower rice\</li>
</ol>
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<b><i>My Thoughts:</i></b></div>
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<i>This meal is a nice and easy vegetable-filled dish. I generally serve it over cauliflower rice and get 4 servings. Makes good leftovers for next day lunches.</i></div>
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Source: <a href="https://www.evolvingtable.com/egg-roll-in-a-bowl-paleo-keto/">Evolving Table</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0tag:blogger.com,1999:blog-1513736566466005982.post-43441160647385471452020-03-17T11:39:00.000-07:002020-03-17T11:39:00.731-07:00Steak Stirfry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_wDwQSL19Iea7WSEC8214bWp2M5yi_h86quZxP5OSp6Qv9pfcCErk78S8GwHc8o3Mg0zNtstU7n1F5N7HR04sW86B2Bdb-Mu5ZKxoTgnAvKcz9w1YOGeFLva57dYaF-NfysU9wJ_oY9U/s1600/20200225_144132.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_wDwQSL19Iea7WSEC8214bWp2M5yi_h86quZxP5OSp6Qv9pfcCErk78S8GwHc8o3Mg0zNtstU7n1F5N7HR04sW86B2Bdb-Mu5ZKxoTgnAvKcz9w1YOGeFLva57dYaF-NfysU9wJ_oY9U/s320/20200225_144132.jpg" width="155" /></a></div>
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<ul>
<li>1 lb flank or sirloin steak, cut into bite-size pieces</li>
<li>1 tbsp olive oil</li>
<li>salt and pepper, to taste</li>
<li>2 cups fresh broccoli, chopped small</li>
<li>2 large carrots, peeled and thinly sliced</li>
<li>1/4 cup low sodium soy sauce</li>
<li>1 tbsp honey</li>
<li>1-inch piece of ginger, peeled and grated</li>
<li>1 tsp red pepper flakes, or to taste</li>
<li>1 tbsp sesame seeds</li>
</ul>
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<ol>
<li>In a small bowl whisk together soy sauce, honey, ginger, red pepper flakes, and sesame seeds</li>
<li>Heat oil in a large skillet over medium-high heat, cooking meat until almost cooked through</li>
<li>Stir in veggies and cook about 5 minutes or until desired tenderness</li>
<li>Pour sauce over all</li>
<li>Serve as is or over rice or cauliflower rice</li>
</ol>
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Yields: 2-3 portions</div>
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<b><i>My Thoughts:</i></b></div>
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<i>I thought this tasted pretty great and was a good way to use up some random sirloin in the bottom of my freezer. I got three servings out of this and served it over cauliflower rice.</i></div>
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Source: <a href="https://cleanfoodcrush.com/super-easy-beef-stir-clean-eating/">Clean Food Crush</a></div>
Wood Cook Bookhttp://www.blogger.com/profile/14565391266884893558noreply@blogger.com0