Katya4me

Wasn't in the mood to really cook so made green curry chicken in the Instant Pot. Loved the taste, but next time would definitely cut back on the amount of coconut milk, probably about half a can next time.

We did spaghetti with shrimp and pesto yesterday. I used prepared pesto and it came together very quickly and was delicious. Tonight is jerk rubbed ribs that are currently slow cooking in the oven.

Made Singapore Rice Noodles the other night.

I'd forgotten just how easy and tasty it is to do fajita fixings on the grill. The last couple of weekends, took 2 sliced chicken breasts, sliced up a bell pepper and an onion, tossed all of them with some seasoning and oil and then into a grill basket for about 10 min, dinner is served. Last night, we had the cheese and tortillas on hand, but I wanted something a little different instead. My husband was home for the day, so he marinated some shrimp, and when I came home, the rice was almost done and I just needed to toss the shrimp on the grill. Loved the marinade and just had some of the leftovers for lunch today, yum.

Very much so. We've made it a few times and enjoyed it each time; just adjust the cayenne to your family's preference level.

I prefer to make my weekday breakfasts on Sunday night, and last week I ate a Paleo version of egg foo young on toast.

Kheema and rice.

[http://www.thekitchn.com/recipe-jacques-pepins-broiled-salmon-with-miso-glaze-223887]Broiled salmon[/url] with stir-fried bok choy and water chestnuts. I ended up only using 2 filets so I used some of the extra marinade as a sauce for the stir-fry.

This weekend, we finished cutting the last of the ham off the bone and my husband asked my if I wanted to make soup with it. I'd read about cooking dried beans super fast in a pressure cooker, so went looking and ended up using this recipe. Ham and Bean Soup in the Instant Pot Published on Apr 10, 2015 My version of Vickie Smith's Peas Porridge with Ham Her recipe can be found in her book Miss Vickie's Big Book of Pressure Cooker Recipes. Ingredients: 1 quart broth 2 TBSP butter 1 pound dried Great Northern beans 2 cups diced ham (left over from Easter) 1 carrot diced 1 onion diced 1 TBSP minced garlic 1 tsp thyme 1 tsp ground sage Directions: Add all ingredients to the pressure cooker, if you are using a regular pressure cooker, bring it to 15 psi and cook at 15 psi for 10-minutes. Remove from heat and use the natural release method to depressurize. If using an Instant Pot, follow the directions for cooking Great Northern beans in the back of the book which is 25 "“ 30 minutes for unsoaked beans and 20 "“ 30 for soaked. Either way after your pressure cooker depressurizes open lid carefully; then, check to ensure the beans are cooked to your desired doneness if they aren't then return to pressure and cook for a few more minutes and depressurize naturally again. Enjoy your bean soup. It ended up taking a total of 35 min. of cooking for me, but turned out very tasty and super easy, so I'll definitely be doing this again in the future.

I've had my Instant Pot for almost a year now and love it. All of the recipes that I've posted have been made using it and I like the Nom Nom Paleo blog because all of her recipes are made using an Instant Pot. Haven't had any burning issues, but also haven't really cooked anything that is low moisture.

This weekend, we tried out 2 new recipes. On Saturday, I made jerk chicken, broiled in the oven and served it with some farro. Hubby liked the chicken, but the farro, not so much. We were out and about last night, so packed some spicy hummus wraps to eat in the car. Hubby isn't a huge fan of arugula, so plan to keep the recipe for the future, but use lettuce instead.

Had Dijon chicken with mushrooms over rice and the leftovers went in the freezer for lunches later this week.

We had some pork in the deep freezer that had been lingering for a while so decided to cook them up. Used a Jamaican jerk marinade on the the pork tendloin and then baked in the oven on 450* instead of grilling it. Had that over some rice and it's so good. I tossed in at least 3 habaneros, so it does have some bite, but the overall flavor blend is terrific. I wanted to try something different on the ribs, so I got out the Instant Pot and made Cinnamon Coconut Curry Ribs. The dry rub seemed really good and smelled terrific as I browned the meat but once it was cooked, it seemed like it was not intense enough for the can of coconut milk plus chicken broth that was added to the pot. In the future, I might add less moisture or add more of the seasoning blend to the liquid before cooking. As a technique for cooking ribs, I really liked the pressure cooker and will definitely use it again in the future.

I'm sorry to hear that. Thinking back, I did make a couple of changes, some intentional, some not so much. 1, I did follow all the recipe proportions, but I had 2 cups of lentils left in my bag and a box and a 1/2 of broth, so I doubled the recipe. This also worked to my advantage as I wanted to use the Mitmita and Berbere spices I'd gotten in the November Spice Box which had been Ethiopian themed and I know that came to at least 3 tablespoon between the 2 packets. Yes, it was a ton of onions, but in retrospect, it was the right amount esp. once they cook down and lose their bite. I did not have vegetable broth so I used chicken broth instead. The unintentional change was that I wasn't able to complete cooking it in 1 day, so it did sit for over 24 hours before I finished the last 10 minutes of cooking. Whether all of this resulted in making it more flavorful, I could not say, but I would make it again the same way.

Miso mac&cheese with homemade Mexican hot cocoa.

I was in Rockville and in the mood for ramen, so decided to check out Kino Spoon. I had the volcano ramen and enjoyed it, but once you get down to the bottom of the broth, it is quite spicy. As one of my friends is now allergic to four-legged critters, the vegetarian and chicken options on the menu were appreciated as well.

That's the one I used and it turned out very well and very easy to make.

This weekend was grilled tofu on Saturday and http://food52.com/recipes/40555-miso-mac-and-cheese'>mac & cheese on Sunday. Since the box of noodles was 16 oz. and there's usually an overabundance of sauce, we used the whole box and just bumped the other ingredients to 1.5 times the original amount and that worked out perfectly. I've got the tofu leftovers for lunch today.

I wanted to use up some lentils that had been lingering for a while, so I made Ethiopian Red Lentil Stew and served it over brown rice. Turned out very well and super easy to make too.

I wanted to clear out some pantry/fridge items so made chili and cream biscuits.

On Saturday, we made Sambal Chicken and served it over rice. It was too cold to be outside grilling, so I diced the meat and then broiled it in the oven, which worked out perfectly. Yesterday, I made Chinese No-Clay-Pot Chicken Casserole. I don't have a Dutch oven, so I cooked it in a pot of the stove and then transferred it to a Pyrex dish to cook in the oven. I used brown rice so I ended up cooking it for additional 15 minutes, but very nice mix of flavors and very easy to make.

We were in the same boat last week and did some panini sandwiches as well as ham fried rice. You could also use up a lot in ham tettrazini or a similar casserole type dish.

Had some leftover ravioli in the fridge so made Cheesy Sausage Tortellini for dinner and had the leftovers today.

Made Shaking Beef and had it with sauteed mushrooms, rice and salad. So easy and so tasty.

I thought I would bring this thread back to life. My husband is the baker in our household and he likes to experiment with new recipes this year. So far this year's winners are: Eggnog Chai Cookies Salted Butterscotch Cheesecake Bars, these are quite rich so you'll be glad they are in small squares From last year: Coconut Rum Balls Sun-Dried Tomato and Pepperoni Rugelach, these are savory and so good....