Thursday, 14 November 2019
A good chili is often made on the weekends when there's time to soak the beans overnight, and you have a few hours to cook on the stove top. With this recipe, you can cut the prep time down significantly using the instant pot. With this all in one vessel you can saute the ingredients and pressure cook the beans in just under an hour!
I like to add a variety of colors and textures to the chili, using equal amounts of pinto, black and kidney beans, but, you can use what you have on hand.
Instant Pot Chili
1 1/2 c. mixed beans, pinto, kidney, black
3 c. water
1 ounce pack taco seasoning
1/2 tsp. garlic powder
1/2 tsp chili powder
salt and pepper
2 T olive oil
1 lb ground beef or turkey
1 small yellow onion, diced
1 red or orange bell pepper, diced
1 Jalapeno pepper, seeds removed and diced
2 c. button mushrooms, diced
1 cup corn frozen or cut off cob
3 -4 cloves of garlic, minced
1 can of diced tomatoes, 14.5 ounce
1 can of crushed tomatoes, 14.5 ounce
1 can of green chiles, mild, 4 ounce
optional hot sauce
chopped onion, white or green scallions
jalapeno or chili peppers sliced
In a strainer, rinse the beans, then add them plus 3 cups of water to the IP. Close the lid, put to high pressure for 30 minutes. When finished, do a quick release of pressure.
Place the beans and liquid in a bowl; set aside. Select saute on IP and add olive oil. Cook your meats with the seasonings for 5 minutes, this will allow your seasonings to bloom. Add onion, bell pepper, jalapeno pepper, corn, mushrooms and garlic. Continue to cook for 5 minutes. Add crushed and diced tomatoes, green chilis and the beans with liquid.
Cover and select "bean/chili" setting or "high pressure.
Set the timer to 18 minutes. When timer goes off do a quick release of pressure and season with salt and pepper to taste.
Serve with condiments!
Tuesday, 12 November 2019
These creamy chicken enchiladas are amazing! I started with a basic recipe a few months ago and have perfected it to "Wee Bear" status! It has lots of creamy sauce and it is soooo delicious! This will be the last enchilada recipe that you will ever try! 45 minutes start to finish.....you are going to love them!!
Friday, 11 October 2019
Monday, 23 September 2019
Fall is here, the weather has cooled, sweaters abound and boots are being worn! Fall means the kids are back to school and the grand parents are headed south to warmer weather. Everyone is busy running kids to soccer, ballet and football...life is busy! I always cook up a big pot of this delicious barley soup when the weather starts to turn. It's does bring back memories of my childhood, Mom would make a version of barley soup– a sustaining dish full of vegetables and cured meat, that’s actually more of a meal than a soup, and perfect for this time of year. This Swiss soup that can be dinner with a thick piece of crusty bread!
Monday, 2 September 2019
We are in Newport, Oregon enjoying the last bit of Summer. With the ocean in front of us, all I can think of is little neck clams....my favorite food! We went to the local fish market and I bought 3 lbs of clams. For Wee Bear, I proceeded to the grocery to buy hot Italian sausage, pasta and Parmesan. I had a idea for dinner........
Pasta and clams = a food hug in a bowl. Pasta is one of Wee Bear's all time comfort foods. He needs a "Noodles for life" Tee shirt!
Thursday, 29 August 2019
Summer is coming to a close as Labor Day approaches and the kids are off to school shortly after. I know in the southwest the kids are already back to school, but, here in the Pacific Northwest, the kids start school after Labor day. For my husband and I Labor Day means firing up the grill and making burgers. To me there is nothing better than a grilled, homemade hamburger. Especially when you are topping it with cheese, a thick slice of raw onion, crispy lettuce and garden fresh tomato. This just happens to be my hubster's idea of the ultimate burger but I took it a step further and made some jalapeño sauce. YUMMY!!
Saturday, 13 July 2019
Pea shoots are young leaves of the pea plant, harvested as microgreens at just a couple weeks of growth. Cooper and I made this a project on our 6 week motorcoach trip. We planted the seeds, watered every day, and harvested our first crop about two weeks later. We emptied the box and put in fresh soil and planted our second crop which is now starting to sprout. It is a fun project for us while traveling and is providing us with some great healthy farm to table greens! I bought my box with soil and seeds on Amazon, this is the link- Organic Pea Shoot Kit.