INSTANT POT BUTTERED CABBAGE

 

Buttered cabbage in the Instant Pot is a simple and tasty comfort dish.   A Southern, American classic! The pressure cooker buttered cabbage recipe is a fantastic Instant Pot vegetable side dish since it is so quick and easy to create.

 

Ingredients

3/4 cup Low Sodium Chicken Broth

6 Tbsp Unsalted Butter

1 head Green Cabbage, chopped into 1"-2" pieces

1/2 tsp Salt  

1/2 tsp Pepper  

 

Directions

Pour in the broth and butter. Mix in the cut cabbage. Set the steam release knob to the Sealing position and close the lid. Select 5 minutes by pressing the Pressure Cook/Manual button or dial, followed by the +/- button or dial. High tensile strength. It will take many minutes for the pot to come to pressure.

Whenever the cook cycle is ended, turn off the heat and leave the pot alone for 3 minutes (3-minute natural release). Next, to discharge the leftover steam/pressure, turn the steam release knob to the Venting position. Open the lid when the pin in the lid drops back down. Season with salt and pepper. Serve with a good stir!

Potato Skins

 

Baked crispy, cheesy potato skins are topped with cheddar cheese, bacon, sour cream, and green onions. Enjoy this simple appetizer.

 

Ingredients

6 medium russet potatoes

Extra virgin olive oil

Kosher salt

Freshly ground pepper

6 slices bacon

4 ounces grated cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced

 

Scrub the potatoes clean before baking them in your preferred technique, such as the oven or microwave. When using an oven, puncture the potatoes several times with a sharp knife or the prongs of a fork, rub with olive oil, and cook at 400°F for approximately an hour, or until the potatoes are cooked through and yield slightly when squeezed. When using a microwave, puncture the potato several times with a sharp knife or the prongs of a fork, massage with olive oil all around, and heat on high for around 5 minutes for each potato.

 

While the potatoes are boiling, sauté the bacon strips in a frying pan over medium-low heat for 10 to 15 minutes, but only until crisp. Using paper towels, drain. Allow cooling. Crumble.

 

Scoop out the insides of the potatoes by cutting them in half.

Retrieve the potatoes from the oven and set them aside to chill until they are safe to handle. Make a horizontal cut in half. Spoon out the insides with a spoon, reserving the scooped potatoes for later use, keeping approximately 1/4 inch of potato on the skin.

 

The potato skins should be baked.

Raise the temperature of the oven to 450°F. Spray or massage olive oil on both the exterior and inside of the potato skins. Season with salt. Set in a roasting pan on a baking rack. Heat for 10 minutes on one side, then turn and heat for another 10 minutes on the other. Remove from the oven and set aside until cool enough to touch.

 

Bake for another 5 minutes after adding the cheese and bacon.

Place the potato skins on the roasting pan or rack, skin side down. Season the inside with freshly ground black pepper, cheddar cheese, and bacon crumbs. Transfer the dish to the oven. Broil for 2 minutes more, just until the cheese is bubbling. Take out of the oven.

 

To serve, top with sour cream and green onions.

Place the skins on a serving platter with tongs. To each skin, add a dollop of sour cream and a sprinkling of green onions. Serve

Vegan Fried Rice

 

 

This easy vegan fried rice recipe creates a quick and delicious vegetarian lunch. It's loaded with vegetables and delicious garlic ginger tofu.

 

The first step in making this dish is to prepare the tofu. So ensure that your tofu is crispy, a crucial step that you must not neglect is pressing the tofu to extract all of the moisture.

 

After pressing the tofu, cut it into cubes and coat them with cornstarch. Afterward, sauté the cubes in a little oil before tossing them in a garlic ginger tamari mixture.

 

Garlic Ginger Tofu

1 (12oz) block of extra firm tofu, pressed

2 tablespoons cornstarch

1 teaspoon grated fresh ginger

3 cloves garlic minced

2 tablespoons tamari or soy sauce

2 tablespoons oil

 

Fried Rice

2 teaspoons grated fresh ginger

3 cloves garlic minced

2 tablespoons toasted sesame

1 large head of broccoli cut into florets

1 small yellow onion, chopped

4 carrots, peeled and thinly sliced

8 white mushrooms, sliced

1/4 cup low sodium tamari or soy sauce

4 cups cooked brown rice day old refrigerated is best

 

Directions:

Make the tofu:

Toss pressed block of tofu into bite-sized bits with cornstarch in a basin. 1 teaspoon grated ginger, 3 cloves crushed or chopped garlic, and 2 tablespoons tamari or soy sauce, whisked together Place aside.

Melt the butter in a large steel or cast-iron pan over medium heat. When the skillet is heated, drizzle in 2 tablespoons of oil and stir to coat. Sauté all of the tofu cubes in the pan. When one side is golden brown, turn all of the fragments so that the other sides are golden brown as well. Discard any extra oil from the pan and add the ginger-garlic soy mixture after both sides are crispy and golden brown.

 

Stir with a spoon till all the tofu is covered.

Place the tofu in a basin after removing it from the pan. Place aside.

Make the veggies and rice. Melt the butter in a large wok or pan over medium-high heat.

Put two tablespoons of oil and stir to coat after it's heated.

Sauté for a minute after adding the 2 teaspoons of grated ginger and 3 cloves of mines or compressed garlic.

Mix in the broccoli and carrots for 2 minutes. Toss in the onion for another two min. Sauté for a few minutes more after adding the carrots and mushrooms. Toss in the cooked brown rice until it is uniformly covered. Mix in the 4 tbsp tamari or soy sauce.

 

Nutrition Info

Calories: 392kcal | Carbohydrates: 51.6g | Protein: 15g | Fat: 14.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Sodium: 750mg | Potassium: 227.7mg | Fiber: 5.6g | Sugar: 3.7g | Vitamin A: 7127.3IU | Vitamin C: 28.7mg | Calcium: 74.6mg | Iron: 2.6mg

Black Bean Burger

 

Simple black bean burgers are delicious and ready in around 20 minutes! The bean burgers are dairy, egg, and gluten-free, have no difficult processes and are ideal for cooking ahead of time.

 

1 (15-ounce) can black beans, drained and rinsed or use 1 1/2 cups cooked black beans

 

2 medium cloves garlic

 

2 scallions, ends trimmed and roughly chopped

 

1/4 cup   walnuts

 

1/2 cup   old fashioned rolled oats

 

1/2 teaspoon chili powder

 

1/2 teaspoon smoked paprika

 

1 tablespoon light soy sauce or tamari

 

1 tablespoon red wine vinegar

 

1 teaspoon maple syrup

 

1 tablespoon oil for cooking

 

In a food processor, pulse the garlic until it is finely chopped. Add the scallions and pulse until finely chopped. After scraping down the edges, combine the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup. Pulse until the mixture resembles breadcrumbs inconsistency.

Cast aside approximately 1/2 cup of the black beans. Load the food processor halfway with the leftover black beans. Spin until the mixture is mainly smooth but still has some stiffness. Scoop the mixture into a mixing basin and stir in the 1/2 cup saved beans. Cast aside the ingredients for 5 minutes to allow the oats to absorb any excess moisture in the batter. Once you're ready to prepare the burgers, split the mixture into two equal parts for 7-ounce burgers or four equal parts for 3.5-ounce burgers. Shape each piece into a circular patty, firmly shaping and compressing the ingredients together to prevent it from falling out. Preheat a pan over medium-low heat, add the oil and then arrange the burgers in a single layer. Sauté for 4 to 6 minutes on each side, or until cooked through, firm, and caramelized on both sides. If some parts slip out of the sides as you flip, push them back into the burger. While flipping, take care to keep them intact.