Gnocchi

 Ingredients

2 lbs russet potatoes

1/2 c unbleached all-purpose flour, plus more as needed

1/2 c cake flour, plus more as needed

2 large eggs, beaten

1 tsp sea salt, plus more for simmering

1 Tbsp unsalted butter

1 Tbsp olive oil

2 Tbsp sliced fresh basil, for serving

1/2 c grated parm, for serving

Sausage and pepper version:

12 oz sweet italian sausage, casings removed

1 sweet onion, thinly sliced

1 large bell pepper (yellow, red or orange), cored and sliced

1 garlic clove, minced

Sea salt and pepper

Thyme brown butter version: 

1/2 c (1 stick) unsalted butter

2 Tbsp sherry vinegar

2 Tbsp chopped fresh thyme leaves

Sea salt and freshly ground pepper

Directions

1. Peel potatoes and cut into quarters. Add 1 cup water to instant pot, place quartered potatoes on trivet. Cook on high pressure for 20 minutes, then quick release. Let taters cool completely.
2. Rice potatoes using a ricer, and spread evenly on a clean, flat surface or baking sheet  
3. Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have a smooth, cohesive dough, about 2 min. Do not over knead! If dough feels sticky, incorporate up to 1/4 c more cake flour. 
4. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
5. Place dough on lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4 inches in diameter. Using the bench scraper or knife, cut the rope into 3/4 inch pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
6. Bring a large pot of water to boil and season generously with salt (salty like the sea!)
7. Add gnocchi, in batches, to the simmering water and cook until they float to the surface, about 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to a paper-lined baking sheet or plate to drain. Lightly toss in oil so it won't stick.
8. Add butter and olive oil to a large nonstick skillet over medium heat. When butter is melted, add gnocchi, in batches, and cook until crispy and cartelized on all sides, gently stirring with spatula. Season with pinch of salt. 

Version 1: Italian sausage and sweet peppers 

1. Place a large skillet over medium heat and add sausage. 
2. Cook, breaking into small pieces with wooden spoon, until sausage is cooked through, 5-7 min. Transfer sausage to paper-towel lined plate and set aside. 
3. Remove all but 1 Tbsp of oil from the pan. Add onions and pepper and cause until softened and cartelized, about 6-8 minutes. 
4. Add garlic and cook until fragrant, about 30 sec. 
5. Return sausage to pan and cook until heated through. Taste and adjust seasoning with salt and pepper. 

Version 2: Thyme brown butter sauce

1. Melt butter in a large skillet over medium-high heat, stirring occasionally, until it turns golden brown and butter takes on a nutty aroma. 
2. Stir in sherry vinegar and thyme.
3. Taste and adjust seasoning with salt and pepper. Reduce heat to low.

For version 1, serve the sausage and peppers on the side. For version 2, skip step 8 in gnocchi recipe and place in the thyme brown butter sauce. to coat before serving. 

Garnish generously with grated parm and basil.

Serves 4. 

Granola

 

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts and/or seeds (I used pecans and walnuts, combo of finely chopped and bit)
• 1 teaspoon kosher sea salt 
• 3/4 teaspoon ground cinnamon
• ½ cup melted coconut oil
• ½ cup maple syrup or honey (I used maple but would try 1/2 and 1/2 next time)
• 1 teaspoon vanilla extract
• 3/4 cup dried fruit, chopped if large (I used dried cranberries, blueberries & cherries)

INSTRUCTIONS

1. Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Original recipe that I modified: https://cookieandkate.com/healthy-granola-recipe/

Roasted tomato instant pot soup

Ingredients

• 10 Roma Tomatoes, sliced lengthwise
• 2 tablespoons olive oil, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 2 cups chicken stock
• ¾ cup heavy cream (can use half and half or omit for healthier version)
• Croutons (optional), for garnish
• Shredded Parmesan Cheese for garnish

Roast the Tomatoes

1. Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
2. Roast tomatoes in the oven for 45 minutes, set aside.

Pressure Cook

1. Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
2. Add the garlic and cook an additional minute.
3. Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
4. Add the chicken stock and roasted tomato halves.
5. Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
6. Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
7. Stir in the heavy cream.
8. Serve with croutons and a little sprinkle of cheese, if desired. Enjoy!

Original recipe here: https://www.shugarysweets.com/instant-pot-tomato-soup/?fbclid=IwAR06ldpGXzUmWP4jZtQrdgBlTcyXI0OnfdpR92OrvaIV4UecPeDMO158RzE

Orzo arugula chicken salad

 Ingredients

1/2 box orzo

1 container of arugula

1 rotisserie chicken 

1 cup feta cheese

1/4 cup dried cranberries

3/4 cup sliced almonds

1 lemon

olive oil

salt and pepper

Directions

Cook orzo according to box directions. Meanwhile, toast almonds. Put arugula into big mixing bowl. Zest lemon into bowl. 

Make dressing: Juice lemon and add equal amount of olive oil. Add 1 tsp pepper and pinch of salt. Add half the dressing to arugula and stir. Mix in all other ingredients and add dressing until lightly covered. 

Eat immediately or up to 3 days afterward.  

Egg Roll in a Bowl

Ingredients

• 1 lb ground pork, chicken, or turkey

• 1 tablespoon sesame oil

• 1 tablespoon fresh ginger (finely grated)

• 3 cloves garlic (minced)

• 12 oz bag of Broccoli Coleslaw

• 1/4 cup soy sauce

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

Garnishes

• 1 tablespoon sesame seeds1 tablespoon sesame seeds
• 2 tablespoons green onions2 tablespoons green onions

Instructions

1. Heat a nonstick pan over medium heat.
2. Cook the meat, breaking it up with a spatula, until it is no longer pink. Drain any excess grease.
3. Make a space in the middle of the pan and add the sesame oil, ginger and garlic. Cook for one minute.
4. Add the bag of coleslaw and cook for 3 more minutes, stirring frequently.
5. While slaw is cooking, shake together the soy sauce, apple cider vinegar and honey. Pour it evenly over the pan and toss to coat.
6. Garnish with sesame seeds and green onions.

Original recipe here: https://sweetpeasandsaffron.com/egg-roll-in-a-bowl/ 

Cilantro Lime Coleslaw

Ingredients

Coleslaw:

• 3 cups shredded green and purple cabbage (I use the pre-shredded package - if less than 3 cups, just adjust and use less dressing) 
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced green onions

Dressing:

• 1/4 cup extra virgin olive oil
• 1 lime juiced
• 1 garlic clove minced
• 1/4 tsp red pepper flakes
• 1/8 tsp salt or more to taste

Instructions

1. In a large bowl, combine the coleslaw ingredients.
2. In a small bowl or jar, whisk together the dressing ingredients. 
3. Pour as much dressing over the coleslaw as desired. The dressing can be used over a salad if you have have leftovers.

Can make ahead and refrigerate. Goes great with pulled pork!  

Original post here: https://livesimply.me/cilantro-lime-coleslaw-for-tacos-sandwiches-or-a-side-salad/

Zoodles with Spicy Peanut Sauce and Shrimp

 Ingredients

• 12 shrimp
• 1 Tbsp oil (sesame and/or canola) - divided
• 3/4 cup fresh lime juice
• 3 Tbsp creamy peanut butter
• 3 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 Tbsp Sriracha
• 1 Tbsp water
• 2 tsp brown sugar
• 1 tsp fresh ginger - grated
• 3 med zucaanni or yellow squash - spiralized
• 1 cup matchstick cut carrots
• 1/2 cup fresh cilantro - chopped, divided
•  1/4 cup unsalted peanuts, chopped, divided
• 4 scallions, chopped, divided
• 4 lime wedges

Instructions

1. Heat 1/2 T oil in pan, then cook shrimp until done. Remove and set aside

2.  Combine lime juice and next seven ingredients in bowl, stirring with a whisk.

3. Heat rest of oil in pan. Add carrots, zoodles, sauce mixture. Mix in 1/2 the peanuts, 1/2 the scallions, and 1/2 the cilantro. Add shrimp back in. Quick saute until combined and warm, 2-5 minutes total. Don't overcook!

4. Serve with remaining peanuts, scallions, and cilantro. Garnish with lime wedges.

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Source: https://www.americastestkitchen.com/recipes/10666-beef-tenderloin-with-smoky-potatoes-and-persillade-relish?incode=MASAD00L0&ref=new_search_experience_1

Makes: 6 servings

Ingredients

1 center-cut beef tenderloin roast, trimmed 
Salt and pepper 
1 teaspoon baking soda 
3 tablespoons extra virgin olive oil 
3 pounds extra-small red potatoes, unpeeled 
3 + 1 scallions, minced 
4 garlic cloves, minced 
1 tablespoon smoked paprika 
1/2 cup water 

Persilade: 

3/4 cup fresh parsley, minced 
1/2 cup extra virgin olive oil 
6 tablespoons cornichons plus 1 teaspoon brine, minced 
1/4 cup capers, rinsed and chopped coarse 
1 scallion, minced 
3 garlic cloves, minced 
1 teaspoon sugar 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Directions

1. FOR THE BEEF AND POTATOES: Use marinaded Beef Bourginone tri-tip from butcher, or prepare your own with this rub. Combine 2¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. Tuck tail end and tie roast with kitchen twine at 1½-inch intervals. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Sear beef roast on all sides in stainless pan leaving burnt bits in bottom of pan for roasting the potatoes.  Remove and set aside.

3.  Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.

4. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking.  Best use with Meatr to remove from oven without over-cooking beef.  Potatoes should be tender and cut easily.

5. For the persillade relish While beef roasts, combine all ingredients in bowl.

6. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.