Garlic Mashed Potatoes

I use this same recipe as the topping for my Shepherd's Pie as well as a side dish for Kielbasa with peppers and onions or paired with a chicken dish, like the grilled chicken from the risotto.  This saves time when prepping, so a few different dishes can be made at the same time.  I don't bother peeling my potatoes, just scrub them really well, quarter them and put them in the Instant Pot.  

Ingredients:

~ 10-12 Yukon gold potatoes

~ 1 cup of chicken broth

~ 1 cup of milk

6-8 cloves of garlic, minced

butter

sour cream or plain yogurt

salt 

pepper

Directions:

1.  Put the potatoes, garlic, and chicken broth in the Instant Pot.  Set for 20 minutes manual.  Quick Release.  

2.  Add remaining ingredients, mash and season to taste.  Add additional milk, sour cream or broth as needed for desired consistency.  

Done!  Super easy 

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!

Mongolian Beef over Sushi Rice with Carrots and Green Onions

Mongolian Beef is a popular dish at PF Chang's, and subject to many copycat recipes.  I have come up with my own version, which uses less sugar and is more savory.  The carrots are a good accompaniment as they add their own natural sweetness.  Earlier, I posted a sushi rice recipe, that uses just 2 minutes of high pressure if planning to freeze.  My dad is not a huge fan of plain rice, but with the rich sauce from the Mongolian beef, the simple rice works so well.  

Ingredients:

2 lbs chuck roast beef, bones, fat and connective tissue removed.  Sliced into thin bites. 

3 large carrots sectioned into 2 inches, halved, then sliced into thin strips.   

1 bunch green onions, coarsely chopped

2 cups sushi rice (prepared yield is around 4 cups)

For Marinade:

1/2 cup soy sauce

1-2 tablespoons sesame oil

1 teaspoon minced ginger

1 tablespoon minced garlic

1 tablespoon brown sugar

1 teaspoon fish sauce (optional)

Directions:  

1.  Marinate the beef for about 1 hour (or 10 minutes).  Add the beef along with 1/2 cup of water to the instant pot.  Set to manual pressure, 25mins high pressure, Normal Pressure Release.  

2.  While IP is cooking the beef, saute the carrots in some sesame oil.  Add a little salt to taste.  Carrots should be just slightly wilted.  Remove carrots from saute pan.  

3.  Remove beef from Instant Pot using a slotted spoon.  Leave all liquid in IP and save for later.  

4.  Sear beef in saute pan on high heat, to just scorch the outside.  Remove from pan.  

5.  Thicken sauce in the IP using a cornstarch slurry, add in the green onions.  

6.  Transfer immediately to the Glasslock Containers that you will use for freezing and reheating.  This helps to cool the rice, and prevent overcooking.  Layer in the glassware, 2/3rds full of sushi rice, then a layer of carrots, then the beef, and top with the sauce and green onions.  Seal, refrigerate, then transfer to the deep freezer.  

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Follow this link to my post on cooking sushi rice in the Instant Pot> easiest-instant-pot-sushi-rice

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!

Marinara, Meat Sauce and Vodka Sauce

When I was younger, my mother who is of part Italian descent, taught me how to make red sauce and meat sauce.  Who knows if it is authentic, but this is how we made it : ) Sometimes we add a splash of red wine, or beef broth, but the basics stay the same.  Many variations existed for us, depending on what it was being used for.  Marinara for pizza, meat sauce for pasta, vodka sauce for rigatoni, etc.  When cooking for dad, these meals are nostalgic.  They can tend to be a little heavy, so I try and sneak in some vegetables and use fresh cheeses to reduce the saturated fats and preservatives.  

Basic Marinara:

2 jars tomato basil sauce (Lately I have been using Muir Glen Organic from Costco)

1 16oz can of diced tomatoes (Also Muir Glen Organic)

1 onion, diced

4 or 5 cloves of garlic, minced

pinch of sugar

pinch of salt

olive oil

Italian herbs (basil, oregano, parsley)

Directions:

Saute the onions on med heat until clear, then add the garlic.  Once just turning browned, add the sauce and diced tomatoes.  Add the seasonings to taste and simmer for however long.  I typically make sauce on the stove, just out of habit, but I am sure this can also be done easily in the Instant Pot.  

For Meat Sauce:

Same as the Marinara above, but prior to sauteing the onions, brown your ground beef in the pan or liner, and drain off most of the grease.  remove from the pan, and set aside until marinara is complete, then add the beef to the marinara for meat sauce.  

For "Vodka" Sauce:

We just add a bit of cream and Parmesan to meat sauce 😃

These sauces can then be incorporated into many types of freezer meals, or just frozen on their own to top any type of pasta.  

Enjoy!  


Here is the link for assembling the lasagna and baked rigatoni using these sauces: > lasagna-with-spinach-and-baked-rigatoni

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!

Easiest Instant Pot Sushi Rice

This is one of my favorite things to make in my Instant Pot, because it is just so easy, and so good.  Make sure to use good quality short grain or medium grain sushi rice.  I pick up a 15lb bag at any Asian grocer, or also sometimes find it in bulk at Costco or BJ's.  I think the one I have right now is Nishiki brand or CalRose.  This is the rice recipe I use to pair with my version of Mongolian Beef or Bulgogi.  

Ingredients:

2 cups sushi rice, rinsed until water runs clear and drained
2 ~1/4 cups cold water
~1 teaspoon (or I just splash) sesame oil
~1 teaspoon (I just shake a few times) sea salt

Directions:

Add all the ingredients to the Instant Pot.  Manual 5 minutes High Pressure.  Quick Release or Natural Release.  Doesn't Matter!  (May very slightly affect texture, but noone in my family notices).  

*If using the rice for freezer meals, reduce time to 2 minutes HP and QR, as reheating will cook through.  

Risotto with Asparagus, Grilled Chicken Thighs and Fresh Thyme

Another easy Instant Pot Risotto Recipe.  This time I used fresh asparagus spears and juicy boneless grilled chicken thighs, seasoned with thyme and garlic powder, to balance out a nice comfort dish.  

I googled for a basic risotto using the instant pot, and loosely followed a couple key guidelines.  

1.  Ratio of Rice to Liquid (Broth) = 1:2  

2.  Frozen veggies count as a liquid, so I just poured the peas into my measuring cup, then topped with broth to the cup markings

3.  Use good white wine!  At least decent enough to drink a glass or two : ) Choose a "dry" white like a Chardonnay, Pinot Grigio or similar

3.  Fresh Parmesan works the best, but I usually go with the store prepped grated Parmesan and have had great results!  In a pinch, I will just use the big tub of Kraft Parmesan at Costco

Ingredients:

1 large white onion diced

2 tablespoons of olive oil

1 tablespoon of butter (I use Kerrygold, as it is grassfed, so a healthier fat) 

3 cups of arborio rice (or you can substitute sushi rice)

4 cups of chicken broth (I used 1 tablespoon of better than bouillon diluted in hot water)

1/2 cup of dry white wine

1/2 cup of half and half, milk or cream (more or less to taste, or can be substituted for broth)

1 bundle of asparagus, ends discarded. Chopped into 1" sections.  

1/2 cup or so of Parmesan cheese

1 lb of boneless skinless organic chicken thighs (I buy these in bulk at Costco)

fresh thyme
garlic powder
dried herbs (I used rosemary and thyme)

salt

pepper

Directions:

1.  Unroll chicken thighs and flatten slightly.  Season generously with salt, pepper, garlic powder, and dried herbs.  Sear on high heat (I use this Calphalon Saute Pan) until browning, flip and sear on the other side.  It should not be cooked through, so just a bit of pink still inside.  Remove immediately from heat and cool.  I like to put it in the fridge so they are cold for when I get them ready to freeze.  

2.  Using a steel mesh strainer, rinse the rice with cold water.  Allow to drain, and shake to get it as dry as possible.  I also "pat" the bottom, to get out remaining water.  

3.  Turn on the Instant Pot to "saute".  I use medium, and turn to low if it seems to be browning too quickly.  Add oil and butter.  Saute the onions until clear, not brown.  Add the rice.  Saute for a few minutes until the rice is coated well.  Add wine, peas and broth.  

4.  Seal the Instant Pot and set to 2 Minutes Manual High Pressure.  Quick Release as soon as the two minutes complete.  Remove steel liner to a towel on the counter.  

5.  Add in the cream, or broth, and the cheese, along with a tablespoon or more of butter.  Season as needed with salt, pepper and herbs.  Add additional liquid if it seems to be too thick.  

6.  Transfer immediately to the Glasslock Containers that you will use for freezing and reheating.  This helps to cool the risotto rapidly, and prevent overcooking.  

7.  Top the risotto with slices of the grilled chicken thighs, and then garnish with a sprig of fresh thyme.  Seal and refrigerate overnight, then transfer to the deep freezer.  

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!

Risotto with Peas and Grilled Wild Caught Shrimp

"Risotto with Peas and Grilled Wild Caught Shrimp" was the first recipe I decided to cook as a meal prep test run for my dad.  He is a big fan of shrimp, and risottos.  I find this is very easy to prep using the Instant Pot, and freezes remarkably well.

I googled for a basic risotto using the instant pot, and loosely followed a couple key guidelines.  

1.  Ratio of Rice to Liquid (Broth) = 1:2  

2.  Frozen veggies count as a liquid, so I just poured the peas into my measuring cup, then topped with broth to the cup markings

3.  Use good white wine!  At least decent enough to drink a glass or two : ) Choose a "dry" white like a Chardonnay, Pinot Grigio or similar

3.  Fresh Parmesan works the best, but I usually go with the store prepped grated Parmesan and have had great results!  In a pinch, I will just use the big tub of Kraft Parmesan at Costco

Ingredients:

1 large white onion diced

2 tablespoons of olive oil

1 tablespoon of butter (I use Kerrygold, as it is grassfed, so a healthier fat) 

3 cups of arborio rice (or you can substitute sushi rice)

4 cups of chicken broth (I used 1 tablespoon of better than bouillon diluted in hot water)

1/2 cup of dry white wine

1/2 cup of half and half, milk or cream (more or less to taste, or can be substituted for broth)

1 cup of frozen peas

1/2 cup or so of Parmesan cheese

1 lb of jumbo wild caught shrimp, peeled and deveined

Penzey's Lemon Pepper Seasoning

Salt

Pepper

Directions:

1.  Peel and devein shrimp, toss with salt and pepper and some Penzey's Lemon Pepper seasoning.  Sear on high heat (I use this Calphalon Saute Pan) until just turning pink, flip and sear on the other side.  It should not be cooked through.  Remove immediately from heat and cool.  I like to put them in the fridge so they are cold for when I get them ready to freeze.  

2.  Using a steel mesh strainer, rinse the rice with cold water.  Allow to drain, and shake to get it as dry as possible.  I also "pat" the bottom, to get out remaining water.  

3.  Turn on the Instant Pot to "saute".  I use medium, and turn to low if it seems to be browning too quickly.  Add oil and butter.  Saute the onions until clear, not brown.  Add the rice.  Saute for a few minutes until the rice is coated well.  Add wine, peas and broth.  

4.  Seal the Instant Pot and set to 2 Minutes Manual High Pressure.  Quick Release as soon as the two minutes complete.  Remove steel liner to a towel on the counter.  

5.  Add in the cream, or broth, and the cheese, along with a tablespoon or more of butter.  Season as needed with salt, pepper and herbs.  Add additional liquid if it seems to be too thick.  

6.  Transfer immediately to the Glasslock Containers that you will use for freezing and reheating.  This helps to cool the risotto rapidly, and prevent overcooking.  

7.  Top with a few of the shrimp, and a shake of the Lemon Pepper seasoning.  Seal and refrigerate overnight, then transfer to the deep freezer.  

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!

Planning a Month of Food

So, when I decided to tackle meal prepping for my dad, I found that there are certainly some constraints to what can and cannot be done.  My main two concerns were, budget and time.  I wanted to stay within a $300 budget, so about $10 per meal for a month.  Disclaimer: my dad still works full time, so he pays for all the ingredients himself.  He is planning on retiring soon though, so we wanted to stay within a modest budget and see how things went.  I also did not want to take more than 3 days to prepare everything.  I have 3 kids, and a husband, and a family business which also need my attention.  So, I came up with sets of meals that could use many of the same ingredients, or prepped items, to make a full range of meals.  Then I could shop in bulk while still offering a good range of flavors and variety.  

We eat from every food group, but most of this should be adaptable for vegetarians, vegans, or pescatarians : )

Menu ideas:  These can be grouped into categories with similar main ingredients

Rice dishes:

Risotto w/ Peas and Grilled Shrimp

Risotto w/ Asparagus and Grilled Chicken Thighs and Fresh Thyme

Mongolian Beef w/ Carrots and Sticky Rice

Beef and Pasta:

Lasagna w/ Spinach and Meat Sauce 

Baked Rigatoni w/ Vodka Sauce and Italian Sausage

Beef Bourguignon 

Potatoes: 

Shepherd's Pie w/ Lamb

Mashed Potatoes w/ Kielbasa, Onions and Peppers

Scalloped Potatoes

Corn, Crab, and Shrimp Chowder w/ Poblano Peppers and Chives

Clam Chowder

Sides:

Corn Grits w/ Bacon and Cilantro

Brussels Sprouts w/ Red Onions, Balsamic and Bacon

Butternut Squash, Carrot and Sweet Potato Puree w/ Thyme and Rosemary

Shopping List:  Covers what is needed for the above recipes

3 pounds ground beef

2 pounds boneless lamb

4 pounds chuck roast beef

1lb Italian sausage

1lb kielbasa

1lb of bacon

2lbs frozen shrimp

1lb frozen clams in Juice

1lb crab chunks

1lb frozen peas

1lb frozen corn

1lb prozen pearl onions

1lb mushrooms

2lbs carrots

1lb of fresh spinach

1 bundle of fresh cilantro

2lbs of asparagis

2lbs of brussels sprouts

3 poblano peppers

1 sweet red pepper

1 green pepper

1 head of celery

2 bundles of green onions or scallions

4lbs arborio rice (or sushi rice)

10lbs of potatoes

1 large butternut squash

2 sweet potatoes

2lbs grits

1 package lasagna noodles

1 package rigatoni

1lb mozzarella cheese

1lb parmesan cheese

1lb gruyere cheese

1lb cheddar cheese

2lbs ricotta cheese

half and half, milk or cream

Pantry Staples:  

better than bouillon organic chicken flavor

better than bouillon organic beef flavor

butter

onions

garlic

salt

pepper

garlic powder

thyme (fresh if possible)

chives (fresh)

rosemary

Whew!  Recipes to follow, I promise!

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot