Rosemary Garlic Fries – Crispy and Baked to Perfection

rosemary garlic fries

Who doesn’t love a good crispy french fry?  When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

Many of you know, I have a deep love for ROSEMARY and I use this herb frequently in my cooking and enjoy its beauty in my garden. If you don’t have a rosemary plant in your garden, I highly recommend you get one and get it planted. You can read more about it HERE.

The SECRET in getting a crisp fry is soaking the potatoes in water and cooking at a high temperature. Potatoes have a lot of starch and for extra crispy french fries, you need to remove some of that starch. You can do so by soaking the cut potatoes in water.

Ingredients

  • 6 medium russet potatoes, peeled and sliced into ½ inch sticks
  • 4 tablespoons olive/avocado oil
  • 4 teaspoons sea salt
  • 1 teaspoon of black pepper
  • 2 tablespoons fresh rosemary, chopped fine
  • 2-3 garlic cloves, minced

Want some tips on chopping and mincing rosemary? 

Play Video

I have to share with you my latest favorite KITCHEN-GADGET-GOTO. This garlic press has made mincing garlic so much easier. I love that it is so easy to clean and that there is no wasted garlic.

ROSEMARY GARLIC FRIES INSTRUCTIONS

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

Slice the potatoes into ½ inch sticks.

ROSEMARY GARLIC FRIES – CRISPY AND BAKED TO PERFECTION

rosemary garlic fries

Who doesn’t love a good crispy french fry?  When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield6 Servings
  • Energy199 cal
  • Additional Time1 Hour

INGREDIENTS

  • 6 medium russet potatoes, peeled and sliced into ½ inch sticks
  • 4 tablespoons olive/avocado oil
  • 4 teaspoons sea salt
  • 1 teaspoon of black pepper
  • 2 tablespoons fresh rosemary, chopped fine
  • 2-3 garlic cloves, minced

INSTRUCTIONS

1

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

2

Slice the potatoes into ½ inch sticks.

3

Soak the sliced potatoes in a large bowl of cold water 30-60 minutes,
whatever you have time for, the longer the better.

4

Preheat the oven to 475 °( 246 C)

5

Strain the potatoes and pat dry with a paper towel or tea towel. Dry the
bowl they were in and place them back in the bowl.

6

Line a rimmed baking sheet with parchment paper and drizzle with half the
oil. Spread the oil evenly on the pan.

7

Add the remaining oil, rosemary, salt, pepper, and garlic to the bowl of
potatoes. Toss well to evenly coat the potatoes.

8

Transfer the coated potato slices onto the baking sheet and arrange them in
a single layer.

9

Cover with a sheet of foil and bake for 5 minutes. Remove the foil and bake
for another 15 minutes. Take the pan out of the oven and turn the fries over
with a spatula, keeping them in a single layer.

10

Place back into the oven and cook for another 3-5 minutes. Flip the fries
one more time and cook for another few minutes until golden brown and crispy.

11

Remove fries from the oven, add additional salt if desired, and serve with
your favorite dipping sauce.

  • 1 servings per container
  • Amount per serving
  • Calories199
  • % Daily Value*Standard DV
  • Total Fat3 g78 g3.85%
  • Saturated Fat0 g20 g0%
  • Trans Fat0 g
  • Cholesterol0 mg300 mg0%
  • Sodium1476 mg2300 mg64.17%
  • Total Carbohydrate38 g275 g13.82%
  • Dietary Fiber4 g28 g14.29%
  • Total Sugars2 g
  • Protein5 g50 g10%
  • Unsaturated Fat 3

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Cornbread & Biscuits – Makes a bowl of soup complete

cornbread & biscuits

Soup and cold weather go together don’t they? However, a hot bowl of soup isn’t complete without a yummy biscuit or a piece of corn bread. I am going to share with you our family’s favorite simple corn bread & biscuits recipes. Both are simple, NO FRILLS, but oh so delicious!


check out the Soup ideas at the end of the post


Corn Bread Ingredients

  • Corn meal – 1 cup
  • Flour- 1 cup
  • Sugar – 1/4 cup or less if desired
  • Baking powder – 1 Tablespoon (aluminium free)
  • Salt – 1 teaspoon
  • Oil of choice – we use melted coconut oil – 1/3 cup
  • Milk, nut milk, or even water can be used with good results – 1 cup
  • Egg – 1 large, lightly beaten

Instructions

  • Preheat oven to 400°
  • Lightly grease 8 inch square baking pan.
  • Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  • Add milk, oil, and egg to flour mixture and whisk just until blended.
  • Pour into prepared pan.
  • Bake for 20-25 minutes or until wooden pick inserted comes out clean.
  • Serve warm.

Cornbread Recipe

cornbread and biscuits
A hot bowl of soup isn’t complete without a yummy biscuit or a piece of corn bread. I am going to share with you our family’s favorite simple corn bread & biscuits recipes.
  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Yield9
  • Meta LabelLabel Value
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

Cornbread Ingredients

    • Corn meal – 1 cup
    • Flour- 1 cup
    • Sugar – 1/4 cup or less if desired
    • Baking powder – 1 Tablespoon (aluminium free)
    • Salt – 1 teaspoon
    • Oil of choice – we use melted coconut oil – 1/3 cup
    • Milk, nut milk, or even water can be used with good results – 1 cup
    • Egg – 1 large, lightly beaten
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Preheat oven to 400°

 
2

Lightly grease 8 inch square baking pan.

3

Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.

4

Add milk, oil, and egg to flour mixture and whisk just until blended.

5

Pour into prepared pan.

6

Bake for 20-25 minutes or until wooden pick inserted comes out clean.

7

Serve warm.

[MEDIAVINE EXAMPLE AD SPACE 3]

We usually double the cornbread & biscuits recipe and save for meals later in the week or for breakfast.

This biscuit recipe was given to me by my dear mother-in-law.

biscuit Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder (aluminum free)
  • 1 teaspoon salt
  • 1 cup butter (WE ONLY USE 1/3 CUP)
  • 3/4 cup milk (we use almond or rice milk)……..when my husband makes them, he uses water, and they are still good. Just saying.

Instructions

  • Preheat oven to 450 °
  • Sift flour, baking powder and salt in a medium bowl.
  • Add butter and cut into flour (like you do for pie).
  • The consistency should be like little peas.
  • Add the milk and stir with a fork until incorporated. (Don’t over mix)!
  • Form a ball and roll the dough out on a floured surface until the dough is about 1 – 1 1/2 inches thick. You can just make drop biscuits if you want by placing a blob of dough on the pan.
  • Using a biscuit cutter or glass  top, cut out biscuits.
  • Place on cookie sheet and bake 8-10 minutes until lightly brown.
  • Makes about 8-10 biscuits.

Simple Biscuits

A simple flaky and basic flour biscuit.
  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min
  • Yield8 servings
  • Meta LabelLabel Value
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

Cornbread Ingredients

    • 2 cups flour
    • 4 teaspoons baking powder (aluminum free)
    • 1 teaspoon salt
    • 1 cup butter (WE ONLY USE 1/3 CUP)
    • 3/4 cup milk (we use almond or rice milk)……..when my husband makes them, he uses water, and they are still good. Just saying.
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Preheat oven to 450 °

 
2

Sift flour, baking powder and salt in a medium bowl.

3

Add butter and cut into flour (like you do for pie).

4

The consistency should be like little peas.

5

Add the milk and stir with a fork until incorporated. (Don’t over mix)!

6

Form a ball and roll the dough out on a floured surface until the dough is about 1 – 1 1/2 inches thick. You can just make drop biscuits if you want by placing a blob of dough on the pan.

7

Using a biscuit cutter or glass  top, cut out biscuits.

8

Place on cookie sheet and bake 8-10 minutes until lightly brown.

9

Makes about 8-10 biscuits.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot Lentils – Simple, Tasty and Nutritious

I am just now realizing that I have not shared with you how to make simple, tasty and nutritious lentils in the Instant Pot. Lentils are chuck full of nutrition and a great source of protein, especially if you are choosing to eat a more plant based diet. Instant Pot lentils are the perfect legume to eat in the summer. They are hassle-free to make, especially if you make them in the Instant Pot. You don’t have to pre-soak or babysit them while they are cooking. I love my Instant Pot!

Lentils have a nutty, earthy flavor that can compliment almost any meal. Put them in salads, spreads, soups, tacos, wraps or just eat them flavored by themselves.

Lentil heath benefits include:

1-Lower Cholesterol

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.

2-Heart Healthy

Lentils are a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body.

3-Stabilizes Blood Sugar

Lentils are full of fiber. Fiber rich foods slow down digestion and stabilize blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.

4- Digestive Health

Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulitis.

5-Good Source of Protein

Of all legumes and nuts, lentils contain the third-highest levels of protein. This makes them a wonderful source of protein those choosing to eat a plant based diet.

Now you know some of the reasons why you may want to start adding this legume to your diet. Let’s get to the how you make them, shall we?

There are a few different types of lentils. The reason I mention it, is because some of them cook faster than others and you will want to make sure you are going to get the results you are looking for.

Types of lentils

Red Lentils: (Actually more orange than red, these lentils are commonly used in soft dishes like soups and curries. This is because they break down quickly and become creamy and mushy when you cook them, making them the perfect thickening agent for stews, soups, and purées.

Brown and Green Lentils: These are the most common lentils, and the ones you will most likely find in the store.  Brown and green lentils are pretty versatile. You can cook them less to get a more firm texture or longer for a softer texture.

Black Beluga Lentils: This type of lentil is a little more expensive. The other versions are VERY cheap. They hold their shape well when cooked, so they make a great side dish or a bed on which you can serve your meal. Black beluga lentils have a hearty, full-bodied flavor.

I am going to share with you how to make a basic pot of Brown & Green lentils.

Ingredients

  • 2 teaspoons olive oil, coconut oil, or oil of your choice
  • 1/2 small onion, diced (about 1/3 cup)
  • 1 clove garlic, minced
  • 2 cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
  • 1 cup brown or green lentils
  • 1/2 teaspoon  salt
  • Don’t be afraid to experiment. Add other spices, or seasonings. ( A little fresh minced ginger is very good).

Instant Pot Lentils instructions

  • Rinse lentils with water
  • Select the “SAUTE” button on the Instant Pot.
  • Place the oil in the pan and add onion, stir and cook about 3 minutes.
  • Add the garlic and cook only until fragrant, about 2 minutes.
  • Place the liquid of choice, salt and lentils into the pan and give it a stir.
  • Apply the lid, making sure to flip the valve to “pressure” position.
  • Select the “MANUAL” setting.
  • Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)
  • When the beeper sounds, “Natural Release” for about 10 minutes.
  • Remove the lid and enjoy!

This recipe make approximately 2 1/2 cups cooked lentils.

After cooking beans and legumes, the Instant Pot may collect fluid in the little catcher on the back of the pot. Check that and empty if needed.

Storage:

The cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I like to double the batch and freeze for other meals, or to add to soups later in the week.

Another thing I like to do is freeze 1/2 cup servings to add to my smoothies. This is a great protein alternative instead of using protein powders. Use this nifty 1/2 cup silicone Jumbo ice cube tray to freeze small portions. Pop them out and place them in a zip lock bag for single use. *Just make sure you thaw them before adding to smoothies or it will take forever to blend up. I just put a few in the fridge and use as needed.

I hope this was helpful and inspires you to try some lentils if you are not already eating them!

Printable Recipe

Instant Pot Lentils – Simple, Tasty and Nutritious

 A flavorful brown or green lentil recipe. Great to eat as a side dish, added to soups, salads, tacos, or wraps. Quick and easy to make using the Instant Pot!

  • Prep Time5 min
  • Cook Time35 min
  • Total Time40 min
  • Yield5 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 2 teaspoons olive oil (coconut oil, or oil of your choice)
    • 1/2 Small onion diced (about 1/3 cup)
    • 1 Clove garlic minced
    • 2 Cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
    • 1 Cup brown or green lentils
    • 1/2 Teaspoon salt
    • Don’t be afraid to experiment. Add other spices or seasonings. (A little fresh minced ginger is very good).
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Rinse lentils with water

 
2

Select the “SAUTE” button on the Instant Pot.

3

Place the oil in the pan and add onion, stir and cook about 3 minutes.

4

Add the garlic and cook only until fragrant, about 2 minutes.

5

Place the liquid of choice, salt and lentils into the pan and give it a stir.

6

Apply the lid, making sure to flip the valve to “pressure” position.

7

Select the “MANUAL” setting.

8

Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)

9

When the beeper sounds, “Natural Release” for about 10 minutes.

10

Remove the lid and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot Beets – The Healthy Low-down

Why are these ruby red gems so good for you? I am going to give you the healthy low-down AND show you how easy they are to cook in the Instant Pot. If beets are not your thing, I encourage you to give them another go.

We got the BEET, the health beat that is.

Beets are loaded with nutritional properties which make them a great addition to any meal. You really can do a lot with them, once they are cooked.

What are the benefits of eating beets?

  • Promote Heart Health
  • High in Antioxidants
  • Relieve Inflammation
  • Support Digestive Health
  • Aid in Detoxification
  • Boost Stamina

Promote a healthy heart

Beets have naturally occurring nitrates, which are converted into nitric oxide in your body. Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow and lowering blood pressure.

One study shows how drinking beet juice can lower blood pressure 4-5 points within hours.  Another study in 2017 shows how beet juice helped lower levels of bad LDL cholesterol in people with uncontrolled blood pressure.

 

instant pot beets

High in antioxidants

Beets are high in disease-fighting phytonutrients, antioxidants, vitamins, and trace minerals. In fact, beets are an excellent source of a certain type of phytonutrients called betalains. Betalains are responsible for providing beets with their vibrant color. In vitro studies have found that these potent pigments may help protect against the development of certain types of cancer and disease.

Relieve Inflammation

Chronic inflammation is the root of most diseases and may be a major contributor to chronic conditions like heart disease, cancer, and even obesity.

Foods that are processed and that contain high amounts of sugar and low amounts of nutrients are huge culprits for creating inflammation. So consuming whole foods like beets is an excellent way to keep inflammation in check.

This study confirmed the anti-inflammatory properties of beets, showing that both cooked beets and beet juice were able to lower levels of inflammatory markers in people with high blood pressure.

Support digestive health

Beets are loaded with fiber, providing 3.8 grams in each cup. Fiber is important because it moves through the intestines undigested, adding bulk to the stool to help support regularity and promote better digestive health.

Research also suggests that upping your fiber intake through foods like beets benefits digestive health and may be protective against conditions like diverticulitis, hemorrhoids and GERD.

Aid in Detoxification

Beet juice benefits liver function, which helps to keep it working efficiently so it can keep your body free of toxins. An animal model published in the journal Phytotherapy Research showed that beetroot juice helped increase the levels of specific enzymes involved in detoxification.

Boost Stamina

If you need a boost to make it through your next workout, or to make it through your day as a mother of young children, beet juice may prove a valuable addition to your diet. An interesting study showed those who drank beet juice prior to exercise were able to exercise for up to 16 percent longer.

This benefit is also related to nitrates turning into nitric oxide, which may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise.

I think a lot of us could use this superfood into our diet. What do you think?

 

Some ways you can add this brightly colored root into your diet

  • Raw – Juice them and drink
  • Cooked – Add them to salads, side dishes, rice bowls or pureed with butter. Yum!

Don’t throw the beet greens away!

Beet greens also contain a good amount of lutein and zeaxanthin, two carotenoids that play a central role in eye health and can reduce the risk of conditions like macular degeneration and cataracts.

To make sure your beets are fresh, buy them with the greens still attached. When I cut off the greens, I like to wash them and put them in a zip bag to either juice them or steam them. They are really yummy steamed with a little butter and lemon on top!

How do you cook beets?

With the Instant Pot of course! You can just steam them on the stove, but why do that when you can save time and stress less.

Place steam basket into the pot

This is the steam basket I use. I use it for so many things!

instant pot beets

Cut the beets into halves or quarters, depending on size, and place them into the instant pot.

Add 1 cup water.

Place the lid on the Instant Pot.

Choose “STEAM” or “MANUAL” setting and set for 17 minutes.

Flip valve to pressure position

When beeper goes off, flip valve switch to “QUICK RELEASE”

instant pot beets pressure valve

Remove steam basket

These red silicone mitts work really well for removing the inner pot without getting burnt. Hot pads are bulky and a little harder to manipulate.

Cool and peel the beets

Let them cool just a bit and then peel off the skin.

BIG TIP: If you don’t want red hands, I have a little trick. Grab a couple pieces of cling wrap and place them over your hands. Then pick up a beet and rub it.  The skin will just slip off.

Ta dah! No stained hands..

Shred, Dice or Slice and enjoy!

I like to save the beet water that is leftover in the pot. Why? Because it is chuck full of nutritional goodness. When the liquid is cool, it actually tastes pretty good. It makes for a yummy drink snack.

If you don’t eat all the beets in one sitting, save them to put in rice bowls or salads the next day.

Instant Pot Beets – The Healthy Low-down

I am going to give you the healthy low-down AND show you how easy beets are to cook in the Instant Pot.

  • Prep Time5 min
  • Cook Time17 min
  • Total Time22 min

Ingredients

    • Beets cut into halves or quarters, depending on size

INSTUCTIONS

1

Place steam basket into the pot

 
2

Cut the beets into halves or quarters, depending on size, and place them into the instant pot.

ADD 1 CUP WATER

3

Place the lid on the Instant Pot.

Choose “STEAM” or “MANUAL” setting and set for 17 minutes.

4

Flip valve to pressure position

When beeper goes off, flip valve switch to “QUICK RELEASE”

5

Remove steam basket

6

These red silicone mitts work really well for removing the inner pot without getting burnt. Hot pads are bulky and a little harder to manipulate.

7

Cool and peel the beets

Let them cool just a bit and then peel off the skin.

8

Shred, Dice or Slice and enjoy!

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Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Instant Pot Brussel Sprouts – Quick, Healthy and Yummy

brussel sprouts
brussel sprouts pin

If you like brussel sprouts, the Instant Pot is a quick and easy way to cook them.

If you don’t like brussel sprouts, you may want to give them a try. These little cabbage tasting gems are packed full of health benefits and CAN be quite tasty if prepared the right way. We like to steam them in the Instant Pot and then place them under the broiler for a few minutes. This gives them a little carmely, crunchy flavor. Yum, yum!

Why Brussel Sprouts are good for you

1-Helps Protect Against Cancer with Antioxidants & Phytochemicals

2-Provides Bone Building Vitamin K

3-Contains Immune Boosting Vitamin C

4-Fights Inflammation and Heart Disease

5-Good For Digestive Health

6-Protects Eyes & Skin Health

7-Contains Potassium For Proper Nerve Function

8-Improves Brain Health

9-Contains Folate Which Helps With Healthy Pregnancy

10-Helps Balance Blood Sugar and Fights Diabetes

You can get the full scoop on Dr. Axe’s website.

How to prepare brussel sprouts in the Instant Pot

brussel sprouts

Did you know brussel sprouts grow on a stem like this? I had no idea until a few years ago. My Dad grew a lot of different vegetables, but he didn’t grow these. I think they are the coolest thing ever.

Once in a while you will see them in the produce section still on the stalks, or at a farmers market. They will be a lot fresher on the stem, but are still good off the stem. Costco sells organic frozen brussel sprouts, which is ideal. No cutting and washing.

Wash and trim the sprouts

brussel sprouts

Cut off the stem ends and peel off the outer layer. This can be a little tedious, but a good opportunity to slow down and be a little mindful of the task you are doing.

The sprouts can vary in size. If the sprouts are big, say 2 inches, I like to cut them in half. 1 inch sprouts are good to just leave whole. Throw the stems and outer leaves in garbage or compost.

Place in Steam Basket

brussel sprouts

I love this steam basket. It fits great in the Instant Pot. I use it to steam all my veggies and it works well to cook hard boiled eggs in. It gets used a ton. It is a little pricey, but it is stainless steel and very durable!

Add 1 cup water to the pot.

Place the Instant Pot lid on and set timer

Instant Pot brussel sprouts

Press the “MANUAL” button and adjust time down to 3 minutes for small sprouts or ones that are cut in half and 4 minutes for whole sprouts. Flip the valve for pressure.

When the beeper sounds, flip valve to “QUICK RELEASE

Serve like this, or to crisp the edges in the broiler (optional).

brussel sprouts

to broil

Turn the oven onto “BROIL”. Place a sheet of parchment paper onto a cookie sheet. Spread the steamed sprouts onto the pan in a single layer. Drizzle a little olive oil over the top and sprinkle with salt or garlic salt. Place in the oven for a few minutes until cooked to your liking.

brussel sprouts olive oil

You gotta love this! Sprinkle with a little Parmesan cheese (optional) and ENJOY!

You may be interested in some other INSTANT POT RECIPES.

Instant Pot Brussel Sprouts – Quick, Healthy and Yummy

brussel sprouts

How to prepare brussel sprouts in the Instant Pot

  • Prep Time5 min
  • Cook Time4 min
  • Total Time9 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • Brussel sprouts (Washed with ends cut off and fist layer removed)
    • 1 cup water
    • Optional: Olive oil and garlic salt
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Trim ends off washed brussel sprouts and remove first layer

2

Place in Steam Basket

3

Add 1 cup water to the pot

4

Place the Instant Pot lid on and set timer

Press the “MANUAL” button and adjust time down to 3 minutes for small sprouts or ones that are cut in half and 4 minutes for whole sprouts. Flip the valve for pressure.

When the beeper sounds, flip valve to “QUICK RELEASE

5

Serve like this, or to crisp the edges in the broiler (optional).

6

To broil

Turn the oven onto “BROIL”. Place a sheet of parchment paper onto a cookie sheet. Spread the steamed sprouts onto the pan in a single layer. Drizzle a little olive oil over the top and sprinkle with salt or garlic salt. Place in the oven for a few minutes until cooked to your liking.

7

You gotta love this! Sprinkle with a little Parmesan cheese (optional) and ENJOY!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot Quinoa – Yummy and Nutritious

Almost everyone knows what quinoa is these days, especially if you tend to explore nutritional eating at all. I first posted about it way back in 2012. (Wow, how time flies). Quinoa has become a lot more popular since then and is even offered in restaurants now.

If you are not familiar with this oddly pronounced seed, (KEEN-whah), I am sure you are not alone. You can find out the BIG scoop on quinoa, here in a previous blog post. The reason I am posting today is that I want to show you how to make it so much easier in the INSTANT POT.

I am sure you are not surprised,right? This INSTANT POT just keeps getting more useful everyday. Just keep loving it!!!!!

Now, quinoa isn’t that hard to make on the stove top, but it seems every time I would make it, it was different. It’s kinda like making rice for me. I could never get it right on the stove top. But NOW I can have RICE and Quinoa turn out perfect seriously perfect EVERY TIME!

Besides being yummy and easy to make, quinoa ……..

  • has the highest protein of any grain (16 percent)
  • is a COMPLETE protein with an essential amino acid profile similar to milk
  • it contains MORE CALCIUM THAN MILK
  • has many other vital nutrients, including IRON, PHOSPHORUS, B VITAMINS, and VITAMIN E
Let’s get right to the ………….

how to make Instant Pot Quinoa

Measuring the amount of quinoa and water is EASY PEASY !  The amounts are equal. ONE part water, ONE part quinoa. Yep, and you know what gets even better, you set the Instant Pot to cook for ONE minute.

1-  Measure 1 cup quinoa and give it rinse

Rinsing the seeds in a fine mesh strainer will remove the bitter coating called saponin. If you don’t use a fine mesh strainer, the little seeds will fall through. Some quinoa will come pre-rinsed and you won’t have to worry about this step.
 
 
 

 

 2- Toast the seeds

Place your Instant Pot setting to ‘SAUTE” and add the rinsed seeds to the pot. Saute for 5 minutes stirring regularly. You will soon start to smell a nice nutty fragrance. Toasting the seeds seems to give it a nice finished texture.

3-  Add 1 cup water to pot

4-  Turn off the machine and switch the setting to ‘MANUAL’ high pressure. Set for 1 minute.

Even if you cook more than one cup quinoa, the setting will always be one minute.

5-  When the timer goes off use ‘NATURAL RELEASE’

6-  Let pressure release for 15 minutes.

(If there is still pressure at 15 minutes, manual release)

7-  Fluff with a fork and serve.

 

I like to make a double or triple batch so I can freeze some.

To freeze, just place a couple cups of quinoa into quart freezer bags. Lay flat and freeze. These little bags of golden seeds will come in handy for future meals. Add it to recipes, hot breakfast cereals, salads and even your breakfast smoothie. What a great way to get some nutrition into any meal.

Quinoa can be purchased at grocery store. Many stores now even offer it in the bulk section. There is a white, red or black variety. The darker grains have a nuttier flavor and slightly crunchier texture that make it great for  salads and hearty soups. I like this brand. It is available here or at Costco. Sometimes I buy the mixed variety pack, which adds a little color to dishes and is a little more firm in soups.

Enjoy!

Instant Pot Quinoa – Yummy and Nutritious

I want to show you how to make Quinoa so fast and much easier in the INSTANT POT!

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 Cup quinoa
    • 1 Cup water
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Measure 1 cup quinoa and give it rinse

 
2

Toast the seeds

3

Add 1 cup water to pot

4

Turn off the machine and switch the setting to ‘MANUAL’ high pressure. Set for 1 minute.

Even if you cook more than one cup quinoa, the setting will always be one minute.

5

When the timer goes off use ‘NATURAL RELEASE’

6

Let pressure release for 15 minutes.

(If there is still pressure at 15 minutes, manual release)

7

Fluff with a fork and serve.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Quick and Simple Spanish Rice – INSTANT POT

Spanish rice

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quick and easy using the Instant Pot. It is a simple, basic, down to earth recipe that you can whip up and enjoy with so many things. We like it with tacos, enchiladas, and alongside a scoop of creamy refried beans. By the way, the refried bean Instant pot recipe is coming up soon, so stay tuned.

Why use the Instant Pot? Because it only takes 18 – 25 minutes to make. (That includes prep and everything with no babysitting). You gotta love this gadget! I am constantly amazed at what you can do with it. If you don’t have an Instant Pot, I will include the stove top instructions. However, I hope you will strongly consider investing in one. You won’t be disappointed.

Ingredients 

Serves (6-8)

  • 2 cup rice
  • 1 cup tomato sauce (one 8 oz. can)
  • 2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 2 Tablespoon avocado oil, or coconut oil
  • 1 teaspoon garlic powder or 2 garlic cloves (minced)
  • 1/2 teaspoon black pepper
  • 2 1/2 cups chicken broth or water

Instructions

  • Press the “saute” button on the Instant Pot
  • Place the oil and rice in the pot and saute until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).
  • Add other ingredients and give it a little stir
  • Place the lid on the Pot and secure in place.
  • Flip the pressure valve into the “sealing” position
  • Press the “manual” button and set time for 8 minutes.
  • When the beeper goes off, let it “natural release” for 5 minutes.
  • At this point, release any remaining pressure by flipping the pressure valve.
  • Once the steam is released, remove lid and fluff the rice with a big fork.

Spanish Rice Stove Top Instructions

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

  • In a saucepan, brown the rice lightly in the oil.
  • Add other ingredients.
  • Bring to boil and turn down to simmer
  • Place lid on and cook until done (about 20 -25 minutes).

Serve with your favorite Mexican dish.

*You can PRINT – EMAIL – or TEXT the recipe HERE

Quick and Simple Spanish Rice – INSTANT POT

Spanish rice

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quick and easy using the Instant Pot. It is a simple, basic, down to earth recipe that you can whip up and enjoy with so many things.

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Yield6-8 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 2 cup rice
    • 1 cup tomato sauce (one 8 oz. can)
    • 2 teaspoon salt
    • 1/2 teaspoon cumin powder
    • 2 Tablespoon avocado oil, or coconut oil
    • 1 teaspoon garlic powder or 2 garlic cloves (minced)
    • 1/2 teaspoon black pepper
    • 2 1/2 cups chicken broth or water
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Press the “saute” button on the Instant Pot

 
2

Place the oil and rice in the pot and sauté until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).

3

Add other ingredients and give it a little stir

4

Place the lid on the Pot and secure in place.

5

Flip the pressure valve into the “sealing” position

6

Press the “manual” button and set time for 8 minutes.

7

When the beeper goes off, let it “natural release” for 5 minutes.

8

At this point, release any remaining pressure by flipping the pressure valve.

9

Once the steam is released, remove lid and fluff the rice with a big fork.

Stove Top Instructions

10

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

11

In a saucepan, brown the rice lightly in the oil.

12

Add other ingredients.

13

Bring to boil and turn down to simmer

14

Place lid on and cook until done (about 20 -25 minutes).

[MEDIAVINE EXAMPLE AD SPACE 3]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

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Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable