Author: natashapaterson

Instant Pot Roast

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PostRoast

1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)

1 Tbsp oil
One 3-5 pound sirloin tip (or other type) roast

1-2 pounds peeled potatoes, chopped in quarters (or unpeeled baby potatoes)
4 large carrots, chopped into large chunks
1 large yellow onion, chopped
2 cups beef broth
2 tablespoons worcestershire sauce

1/4 cup water
2 tablespoons corn starch

  1. Mix spices in a small bowl. Rub mixture all over the roast to coat it.
  2. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Then place roast in the pot. Don’t move it for 3-4 minutes until well-seared and browned. Repeat until all sides are browned.
  3. Add potatoes, onion and carrots (and celery and garlic if desired). Pour the broth/Worcestershire sauce over everything.
  4. Put lid on and turn to sealed position. Set to “pressure cook” on high. 60-80 minutes (60 for 3 lbs.; 70 for 4 lbs.; 80 for 5 lbs.)
  5. After the natural release, transfer the roast and veggies to a casserole dish.
  6. Set to “soup” setting. Whisk together starch and water. When broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper and garlic powder to taste.

Turkey, BLT Wraps

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Large flour tortillas

Turkey (or chicken) meat, cooked and chopped

Fresh tomato, diced (seeds removed)

Lettuce, washed and torn

Bacon, cooked

Cheddar cheese, grated

Mayonnaise

  1. Prepare the ingredients as instructed above and place them in separate bowls.
  2. Have each person lay a tortilla on a large plate and top with desired amount of fillings.
  3. Wrap, turning the bottom up about an inch, and then fold each side over to contain all the fillings.
  4. Dip into mayonnaise. (Or if you prefer, you can put the mayonnaise on before all the other fillings.)

Fettuccine Alfredo

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1 pound fettuccini noodles (about ½ of a 900g package)
¼ pound real butter
1 clove of garlic, minced
2 eggs, beaten
1 cup heavy cream
1 cup (or less) Parmesan cheese

  1. Boil the noodles until done but still firm. Drain but do not rinse. Leave them in the strainer.
  2. Melt the butter on low heat in the pot you cooked the noodles in. Add the garlic and cook until sautéed. Add the noodles and coat them with the butter.
  3. Mix together the eggs and, cream in a cup. Pour over top of the noodles and toss quickly but thoroughly.
  4. Serve with parmesan, salt and freshly ground pepper.

Suggestion: This recipe tastes much better with fresh pasta and is excellent with chicken, bacon, broccoli, mushrooms, shrimp or other toppings you like.

Salmon Wellington

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Frozen puff pastry (225 g), thawed

Salmon filet (enough for two people)

 

2 cups fresh mushrooms, washed and sliced

¼ cup white wine

1 (10 oz) can mushroom soup

  1. Roll out puff pastry (just unroll, you don’t have to use a rolling pin).
  2. Place the salmon filet on top and wrap pastry around to cover. (I cut the pastry and salmon in four, so you get nice little individual servings.)
  3. Flip the wrapped salmon fillet over and place it on an un-greased cookie sheet or glass pan.
  4. Bake at 425 for about 20-25 minutes (depending on the thickness of the salmon, cut in half to check if it’s done).
  5. While the salmon is baking, fry and drain the mushrooms, add the wine and mushroom soup and heat until warm.
  6. Serve salmon with sauce on top.

Suggestions:
PC sells a 450g package that contains two puff pastries. I just use one of these.

This meal goes well with French fries or rice as a side dish.

Hamburgers

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1 tsp oil for frying
1 small onion, diced small
2 garlic cloves, diced small
1 lb lean ground beef
1 egg
2 tps Dijon mustard
1 tsp Montreal steak spice
½ tsp Worcestershire sauce

Fry the onion in the oil over medium heat for a couple minutes until soft. Add the garlic and fry for another minute or so.

  1. Mix all the ingredients (onion/garlic, hamburger, egg and spices) together in a bowl.
  2. Using your hands, make sure the mixture is well mixed. Form into four patties about ½ inch thick.
  3. Place patties on a greased grill over medium-high heat. Close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. (They’ll be less likely to stick to the grill if they’re chilled or frozen first.)

If you’re making these ahead, they can be refrigerated for up to six hours. Or layer them between waxed paper in an airtight contain and freeze. They can be cooked from frozen.

I also sometimes add diced, fried, drained mushrooms to the mix.

Chocolate, Peanut Butter Squares

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½ cup butter, melted

2 cups icing sugar

¾ cup peanut butter

½ cup graham wafer crumbs

½ cup chocolate chips

  1. Mix together the butter and icing sugar. Stir in the peanut butter and graham wafer crumbs.
  2. Pat into the bottom of an 8” X 8” pan.
  3. Melt the chocolate chips. Spread evenly over top of peanut butter mixture.
  4. Cut when the chocolate is almost firm. Refrigerate.

Suggestion: When melting the chocolate, to make it smoother, add 1 Tbsp of butter before melting.

Brownies

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½ cup butter or margarine
1 cup white sugar
2 eggs
1 tsp vanilla
2/3 cup flour
6 Tbsp cocoa
½ tsp salt

  1. Beat together in a bowl the margarine, sugar, eggs, and vanilla, using a fork.
  2. Add the flour, cocoa, and salt and stir together.
  3. Pour into a greased 8” X 8” cake pan.
  4. Bake at 350 degrees for 25 minutes.

Suggestion:

While these are still hot from the oven, serve them with vanilla ice cream, peanuts, and chocolate sauce.  This looks fancy enough to serve to dinner guests.

Brownies (dairy-free, gluten-free, sugar-free)

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1/2 cup unsalted butter (or palm shortening)
8 ounces unsweetened chocolate, chopped*

1 cup honey
1 teaspoon vanilla extract

3/4 cup coconut sugar
1/2 cup almond flour
1 tablespoon coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda

4 large eggs

  1. Melt the chocolate and butter together. (I just microwave it on medium heat, stirring a few times as it melts.)
  2. Stir in the honey and vanilla and let cool.
  3. In a food processor, grind the coconut sugar, almond flour, coconut flour, arrowroot powder, salt, and baking soda for 30 seconds.
  4. Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
  5. Pour the batter into a greased 8 x 11 pan and bake at 350 for 30-40 minutes until a toothpick comes out clean. Allow to cool before cutting.

Suggestion: Instead of unsweetened baking chocolate, I use 30 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar, and omit the coconut sugar, since the chocolate is sweetened.

Carrot & zucchini muffins (dairy-free, gluten-free, sugar-free)

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¾ cup pitted dates
¾ cup shredded zucchini
½ cup shredded carrots
3 eggs
½ cup unsweetened apple sauce

2 cups almond flour
1 ½ tsp baking soda
¾ tsp cinnamon
½ tsp nutmeg
¼ tsp sea salt

  1. Place the dates in a bowl of warm water for 10 minutes to soften.
  2. Blend the dates, eggs and apple sauce in a food processor for 30 seconds until smooth.
  3. Mix the almond flour, baking soda, cinnamon, nutmeg and salt in a bowl. Mix in the wet ingredients.
  4. Wrap a paper towel around the veggies and give them a slight squeeze to remove excess moisture and fold them into the batter.
  5. Pour into 12 muffin cups and bake at 350 for 30 minutes.