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.

Instant Pot Mushroom Spinach Risotto

Ingredients

• 2 tablespoons olive oil
• 1/3 cup shallots chopped
• 8 ounces cremini mushrooms sliced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 cloves garlic minced
• 2 cups vegetable broth or chicken if not vegetarian
• 1 cup Arborio rice
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 2 cups baby spinach
• 1/3 cup Parmesan cheese freshly grated

Instructions

1. Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
3. Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
4. Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize. 
5. Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

Source: https://recipes.instantpot.com/recipe/mushroom-and-spinach-risotto/ 

Veggie Lasagna

Tomato Sauce
1 28-oz can crushed tomato
1/4 cup chopped fresh basil
2 T EVOO
2 garlic cloves minced
1 tsp salt
1/4 tsp red pepper flakes

Cream Sauce
4 oz parmesan
1 c cottage cheese
1 c heavy cream
2 garlic cloves
1 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper

Veggie filling
1 1/2 lb eggplant, peeled and cut into 1/2 inc cubes
1 lb zucchini cut into 1/2 inch pieces
1 lb yellow squash
5 T plus 1 tsp EVOO
4 garlic cloves, minced
1 T minced Thyme
12 oz baby spinach (12 cups)

Instructions:
Tomato Sauce: Whisk all ingredients together in bowl, set aside
Cream Sauce: Whisk all ingredients together in bowl, set aside
Filling: Adjust rack to middle position and preheat 375. Toss eggplant with 1 tsp salt in large bowl. Line surface with large plate with coffee filters. Lightly sprat with Pam. Microwave eggplant uncovered until dry to touch, about 10 minutes to ensure eggplant cooks evenly. Return eggplant to zucchini and squash to toss.

Combine 1 T oil, garlic and Thyme in small bowl. Heat 2 T oil in skillet until shimmery, add 1/2 eggplant mixture, 1/4 tsp salt, until brown. Push veggies to side of skillet, add half of garlic mixture to skillet and cook. Repeat with remaining eggplant mixture. 2 T oil and remaining garlic.

Return skillet to med heat, add remaining oil, add spinach to wilt and cool. Xfer spinach to plate and drain. Stir in eggplant.

Spray 13x9 inch pan with EVOO. Spread 1 c tom sauce in bottom, shingle 4 noodles on top of sauce, spread 1/2 veggie mix on noodles, 1/2 cream sauce, 1 c mozz. Repeat 4 noodles, sauce, veggies, cream sauce and mozz. Cover with aluminum foil and bake for 40 min. Cool on rack. Serve with basil and parm.

Instant Pot: Lasagna Soup!

It sounds a bit odd, but it comes out a delicious Minestrone-style soup that is very blog-worthy!

Made with simple ingredients, this healthy, yet hearty Italian soup will be on the table in less than 30 minutes from start to finish.

 Course Main Course

 Cuisine Italian

 Keyword Instant Pot Lasagna Soup

 Prep Time 5 minutes

 Cook Time 5 minutes

 Pressure Time 15 minutes

 Total Time 10 minutes

 Servings 6

Ingredients

• 1/2 tablespoon oil
• 1 pound Chicken Italian Sausage
• 3 medium carrot peeled, and diced, (slap chop)
• 1 small onion minced (yellow)
• 4-5 medium cloves garlic minced
• 5 cups chicken stock
• 1 14-ounce can Italian Stewed Tomatoes
• 1 14-oz Italian diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes 
• 2 cups dried pasta such as rotini, campenelle, elbow noodles, etc
• 2 cups fresh spinach (packed)
• Serve with Mozzarella and Parmesan Cheese

Instructions

1. Turn Instant Pot to Saute function.
2. Once heated, add in oil. Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks. Drain if necessary, but lean chicken sausage should be good-to-go.
3. Add in onions, carrots, and garlic and saute for 2-3 minutes longer.
4. Add stock, tomatoes, tomato sauce, and pasta to Instant Pot. 
5. Place lid on Instant Pot and turn knob to sealed. Cook on High Pressure for 4 minutes.
6. Once cook time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.
7. Stir in spinach to soup and let just wilt.
8. Serve soup with cheese.