Page 106 – CWEB

Kimchi Stew

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April 28, 2021

Photo Credit:- Cosori Air Fryers

On a cold night, there’s nothing more comforting than a hearty, spicy soup. Using prepared kimchi packs a huge punch of flavor with very little effort.

INGREDIENTS

2 cups kimchi
1 cup chopped onion
1 cup dried shiitake mushrooms
3 garlic cloves minced
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
1 tbsp gochugaru (Korean ground red pepper) or 1/2 tsp cayenne pepper
1/2 tsp granulated sugar
1/2 tsp kosher salt
2 cups Water
1/2 cup Chopped green onions
1 package firm tofu diced, 8-ounce

INSTRUCTIONS

In the Instant Pot, combine the kimchi, onion, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, sugar, salt, and water.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
Stir in the green onions and tofu and serve.

RECIPE NOTES

NOTE: dark soy sauce–also called Chinese black soy sauce–is a dark brown and slightly thick soy sauce. It is less salty than regular soy sauce and has a lightly sweet flavor.

Source:- Cosorithis

Insalata Caprese Chicken Bowls

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April 28, 2021

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The addition of chicken to this classic salad originating on the island of Capri adds yet another delicious element to this already fresh salad. Representing the colors of the Italian flag–green (fresh basil), white (mozzarella), and red (tomatoes)–this dish is best enjoyed with a fine glass of Italian vino!

Pantry Staples: salt, ground black pepper, olive oil

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

INGREDIENTS

1 1/2 lbs boneless, skinless chicken breasts cut into 1 inch cubes
1 can diced tomatoes including juice (28-ounces)
1/2 tsp salt
1/2 tsp ground black pepper
1 container fresh ciliegine mozzarella drained and halved, 8-ounce
1 tbsp olive oil
2 tbsp balsamic vinegar
1/2 cup julienned fresh basil leaves

INSTRUCTIONS

In the Instant Pot ®, add chicken and tomatoes. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165 °F.
Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheesy Rosemary Meatball Bake

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April 28, 2021

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These cheesy meatballs will satisfy even the most finicky eaters with cheese pulls galore!

Ingredients

For the sauce

1 tbs olive oil

1 small onion — finely chopped

8 oz mushrooms — sliced

¼ Cup Green Bell Peppers

3 cloves garlic — minced

1 Can crushed tomatoes with liquid

1 small can tomato paste

¼ teaspoon red pepper flakes

2 tsp raw sugar

½ tsp cumin

Salt and pepper to taste

½ Cup heavy cream

½ Cup chardonnay wine

For the meatballs

1 lb ground beef

½ lb ground hot sausage

½ cup bread crumbs

1 finely minced shallot

1 tsp dried thyme

2 sprigs fresh Rosemary chopped

½ Cup freshly grated Parmesean Cheese

2 cloves Garlic — minced

1 large egg, beaten

¾ tsp kosher salt

¼ tsp black pepper

2 tbs olive oil

To finish

4 oz fresh mozzarella shredded

4 tbs fresh grated mozerella

â…” tbs minced fresh basil for garnish

Preparation

1.For the sauce

2. Heat olive oil in large oven proof skillet over medium high heat. Add the onion, mushroom and pepper and sautÃ© till softened — about 3-4 minutes. Add the garlic and cook for an additional minute. Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper. Stir and reduce heat to medium low – allow to cook down while making the meat balls — will thicken. Remove from the heat and place in a bowl — add the cream.

3. For the meatballs

4. In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper. Using your hands, mix ingredients together until well combined. Form into 1 ½ inch meatballs.

5. In the skillet that the sauce was cooked in, heat olive oil over medium high heat. Cook meatballs (may need to cook in batches) — turning occasionally. The meatballs may stick to the skillet a little and that is ok — will deglaze in a moment. Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.

6. Turn the burner up to medium high. When skillet is hot, add wine (can substitute chicken or beef broth). Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins). Remove skillet from the heat and add the bowl of sauce and meatballs to the skillet.

7. To finish:

8. Preheat the oven to 400. Sprinkle the mozerella and paremesean over the top of the meatballs and sauce and bake until heated through and cheese is melted and bubbly — about 15 minutes. Garnish with fresh basil. Serve warm.

Credit: Foodista

Cheesy Queso Fresco Salsa

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April 27, 2021

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This salsa is one that I’ve made over and over again for parties and family gatherings. I don’t remember where I first got the basic salsa recipe, but I pretty much just combined that with a classic chimichurri mix, which made it my own.

Now, it’s our family salsa recipe,and it’s so good that my sister eats it like gazpacho soup!

Ingredients

4 cups cherry tomatoes (or any small)

4 garlic cloves, minced

1/2 cup finely chopped Italian parsley

1/2 cup finely chopped cilantro

2 JalapeÃ±o Chiles, de-seeded (if needed) & sliced thin

2 limes, juiced

1 medium jicama, peeled and diced

4 ripe tomatillos, husked, rinsed and diced

1 small red onion, sliced thin

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 pound queso fresco cheese, chopped or crumbled

salt and pepper to taste

Preparation

1. Heat up the broiler.

2. Put the tomatoes (make sure they are dried) onto a baking sheet, drizzle olive oil and rub all over tomatoes, then add a bit of salt and pepper.

3. Broil until the tomatoes just burst, about 4 or 5 minutes.

4. Remove tomatoes from oven and let them cool.

5. Combine garlic, jalapeno and lime juice into a large bowl, then whisk in vinegar and olive oil.

6. Depending on if you like your salsa chunky or smooth, you can either place ingredients in food processor or mix into same bowl.

7. For the salsa we made in photos, we blended all the broiled tomatoes, as well as half the remaining ingredients in food processor. Then blended in remaining ingredients and the cheese at the end.

8. If you want the salsa chunky, then add all ingredients into bowl and mix by hand. If you like it super smooth and juicy, then blend in food processor (or blender) until you get the consistency you want.

9. Taste and season with salt or pepper if needed.

10. You can eat right away, but it will taste better if given time in fridge. Make sure to cover tightly.

Credit: Foodista

Cream of Cauliflower

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April 27, 2021

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One of the things I love about soups is how easy it is to hide a bunch of healthy ingredients in a dish that tastes really indulgent. Even if you aren’t a fan of cauliflower (as I once wasn’t), give this one a shot. I assure you that not only will you fall in love, but this may just become your go-to soup.

INGREDIENTS

3 cups low-sodium vegetable or chicken broth
2 medium heads cauliflower stalks and greens removed, florets roughly chopped
6 garlic or Roasted Garlic cloves
2 tsp seasoned salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp ghee (store-bought or homemade page 39); optional
2 cups unsweetened nondairy milk
1 bunch fresh chives sliced, plus more for topping (optional)
1/4 cup grated parmesan cheese optional

INSTRUCTIONS

Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.

RECIPE NOTES

JEFF’S TIP: If you want a thick, totally pureed soup with minimal texture, don’t remove any cauliflower before pureeing.

Per serving
Calories: 127
Fat: 3.6g
Carbs: 20g
Sodium: 350mg
Protein: 8.3g
Fiber: 5g
Sugars: 10.1g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Tri-Bean Chili

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April 27, 2021

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Game on! Chili is the ultimate crowd-pleaser when the game is on, but who wants to be stuck in the kitchen making it when their favorite team is playing? This chili cooks in the Instant Pot in half the time of standard chili recipes and uses simple, easy-to-find ingredients as well. Not only is this chili comforting, but your guests can also personalize their dish with simple fixings such as grated cheese, diced red onions, and sour cream.

INGREDIENTS

1 tbsp olive oil
1 small red onion peeled and diced
1 medium green bell pepper seeded and diced
3 cans tri-bean blend (kidney, pinto, and black beans) drained and rinsed, 15-ounce
2 tbsp chili powder
1 tbsp hot sauce
1 tsp garlic salt
1 can fire-roasted diced tomatoes including juice, 28-ounce
3 cups beef broth

INSTRUCTIONS

Press the SautÃ© button on the Instant Pot and heat oil. Add onion and bell pepper. Stir-fry 3—5 minutes until onions are translucent.
Add remaining ingredients to pot and stir to combine. Press the Cancel button. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 25 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
Ladle chili into bowls. Serve warm.

RECIPE NOTES

PER SERVING:

CALORIES: 377
FAT: 4g
PROTEIN: 23g
SODIUM: 1,979mg
FIBER: 19g
CARBOHYDRATES: 65g
NET CARBS: 46g
SUGAR: 7g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Juicy Pork Chops

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April 26, 2021

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These pork chops are so easy to make and taste delicious served with Mashed Sweet Potatoes and/or Cinnamon Applesauce.

INGREDIENTS

1 large egg
1 cup cornmeal
1 tsp smoked paprika
1 tsp salt
1/2 tsp ground black pepper
2 bone-in pork chops 1″-thick
2 tbsp olive oil
1 cup Water

INSTRUCTIONS

In a small bowl, whisk egg. In a second small bowl, combine cornmeal, paprika, salt, and pepper.
Dip each pork chop in whisked egg and then dredge in cornmeal mixture. Set aside.
Press the SautÃ© button on the Instant Pot and heat oil. Place pork chops in pot and brown 2—3 minutes on each side until browned. Press the Cancel button. Remove pork chops.
Add water to the Instant Pot and insert steamer basket. Place pork chops in basket. Lock lid.
Press the Steam button and adjust time to 3 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.
While pressure is releasing, preheat oven to broiler for 500 °F. Line a baking sheet with parchment paper.
Transfer pork chops to prepared baking sheet. Broil 2 minutes until tops are browned. Remove from heat and serve.

RECIPE NOTES

PER SERVING:
CALORIES: 529
FAT: 15g
PROTEIN: 57g
SODIUM: 1,085mg
FIBER: 4g
CARBOHYDRATES: 36g
NET CARBS: 32g
SUGAR: 0g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Thai-Inspired Poached Salmon

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April 26, 2021

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Although crispy fish can certainly be a treat, poaching it is just as desirable. It results in a moist, tender, and flaky fillet because there is little loss of moisture during the cooking process. Sriracha is the recommended hot sauce for this recipe.

INGREDIENTS

1 can coconut milk 13.5-oz
1 medium lime for juice and zest
1 tsp lemongrass paste
1 tbsp hot sauce
1/2 tsp salt
4 salmon fillets 4-ounce
1/2 cup fresh basil chiffonade divided

INSTRUCTIONS

In the Instant Pot, whisk together coconut milk, lime juice and zest, lemongrass paste, hot sauce, and salt. Add salmon and 1/4 cup basil. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
Transfer fish and broth to bowls and garnish with remaining basil. Serve warm.

RECIPE NOTES

PER SERVING:
CALORIES: 355
FAT: 26g
PROTEIN: 25g
SODIUM: 510mg
FIBER: 0g
CARBOHYDRATES: 4g
NET CARBS: 4g
SUGAR: 0g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheesy Pasta in a Pot

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April 26, 2021

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This dish is a great way to stretch a dollar. Serves 8 so share it with your friends or freeze some for later!

Ingredients

2 lbs lean ground beef or turkey

2 med onions chopped

1 garlic clove crushed

1 14 oz jar spaghetti sauce

1 lb can stewed tomatoes

1 can sliced mushrooms

8 oz shell pasta

1/2 lb sliced provolone

1/2 lb sliced mozzarella

Preparation

1. Preheat oven at 350 degrees.

2. Cook the ground meat in a little oil in a large pan stirring often. Drain fat.

3. Add onions, garlic, spaghetti sauce, stewed tomatoes, & undrained mushrooms. Mix well.

4. Simmer 20 mins or until onions are soft.

5. Cook pasta according to package directons. Drain & rinse with cold water.

6. Pour 1/2 of the shells in deep casserole.

7. Cover with 1/2 meat sauce mixture. Top with provolone.

8. Repeat & end with mozzarella.

9. Cover casserole & bake at 350 for 35-40 min.

10. Remove cover & continue baking until mozzarella melts & browns slightly, about 5 mins more.

11. Serve.

Credit: Foodista

Tortellini in Brodo

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April 24, 2021

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Brodo literally means “broth.” This traditional Italian menu item uses a little broth, vegetables, and tortellini to create a simply delicious bowl. This “brothy” goodness is excellent garnished with freshly grated vegetarian Parmigiano-Reggiano. And did you ever wonder how to use that rind that is leftover? This is a perfect soup to use it in. Just like a bay leaf, it can be used during the cooking process to lend even more flavor. Simply discard after use.

INGREDIENTS

1 tbsp olive oil
1 small yellow onion peeled and diced
1 large carrot peeled and diced small
1 medium stalk celery diced
1 package dried three-cheese tortellini 12-oz
4 cups vegetable broth
1/2 tsp salt
1/2 tsp ground black pepper
1 cup baby spinach

INSTRUCTIONS

Press the SautÃ© button on the Instant Pot and heat oil. Stir-fry onion, carrot, and celery 3—5 minutes until onions are translucent.
Add tortellini, broth, salt, and pepper. Press the Cancel button. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Add baby spinach and stir until wilted.
Ladle portions into bowls. Serve warm.

RECIPE NOTES

PER SERVING:
CALORIES: 361
FAT: 14g
PROTEIN: 13g
SODIUM: 1,663mg
FIBER: 7g
CARBOHYDRATES: 53g
NET CARBS: 46g
SUGAR: 7g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

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