Month: August 2018

Sweet Potato Muffins

Posted on by askagimp

These taste great and freeze beautifully.  I like to keep several in the freezer for a quick breakfast on the go.

Ingredients:

3/4 cup Brown sugar

2 Eggs

1 tsp.Vanilla extract

1 cup Milk

1 1/2 cups Mashed sweet potato puree

2 cups All Purpose Flour

1/2 tsp Salt

2 tsp Baking powder

2 tsp. Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Nutmeg

1 cup Chocolate chips

Directions:

Combine the puree, vanilla, milk, sugar, and eggs.  Add in the remaining dry ingredients and mix until well combined before adding the chocolate chips.  Pour the mixture into a lightly greased muffin tins.  Bake for 15-20 minutes is until a toothpick comes out clean.

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Veggie Egg Muffins

Posted on by askagimp

These can be made ahead for a quick breakfast and can be eaten on the go.  They also make a healthy and filling snack.

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes

Ingredients

  • 6 Large Eggs

 

  • 3/4 Cup washed and torn up baby spinach 

 

  • 1/4 Cup minced onions

 

  • 3/4 Cup chopped bell pepper 

 

  • 3/4 Cup  sliced mushrooms

 

  • 1 Tablespoon extra virgin olive oil 

 

  • 1/2 Tsp each sea salt and black pepper

 

  • 1/4 Cup shredded cheese

 

Instructions

  1. Preheat oven to 350 Degrees and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with a splash of milk
  3. Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized 
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired 
  5.  Pour egg mixture into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 20 minutes, until eggs are set.
  7. Remove from oven and let cool for about 15 minutes before serving.

Instant Pot Rattatoui

Posted on by askagimp

Ingredients:

1 large eggplant, peeled and sliced

4 small zucchini, sliced

1 bell pepper, diced

6 tomatoes, diced

1 medium yellow onion, chopped

2 tsp herb de provence

Directions:

Mix all the ingredients in Instant Pot.

Set the vent to “sealing”.

Cook on “Stew” setting for 25 minutes.

Allow the pressure to release naturally.

Instant Pot Rice Pudding

Posted on by askagimp

Ingredients:

​6 dates, chopped

2 tablespoons brown sugar

​1 teaspoon cinnamon

1 cup brown grain rice

1 teaspoon ground ginger

1 cup almond milk

​1 ½ cups water

1 cup coconut milk

¼ teaspoon nutmeg

1 teaspoon vanilla extract

Directions:

Combine all ingredients in the instant pot and cook on the manual setting for 10 minutes.

Set the vent to “sealing”.

Release the pressure and allow it to cool for a few minutes.

It can be served warm or cold and topped with dried fruit.

Instant Pot Garlicky Chicken Soup

Posted on by askagimp

Ingredients:

1 lb chicken breasts

1 lb noodles ( I like zucchini spirals)

2 celery stalks, chopped

1 cup baby carrots

1 leek, sliced

6 cups chicken broth

2 T olive oil

1 tsp pink Himalayan sea salt

1 tsp black pepper

 

Instructions:

Press the Sauté button on your Instant Pot.

Heat the olive oil and chicken breasts.

Sear on each side.

Add the remaining ingredients.

Close the lid and set the vent to sealing.

Press Soup button.

Cook for approximately 30 minutes.

Instant Pot Corn Chowder

Posted on by askagimp

Ingredients:

2 T olive oil

6 carrots, diced

2 celery stalks, finely chopped

1 onion, diced

2 cloves garlic, minced

8 oz sliced button mushrooms

1 T parsley

1 tsp oregano

1/2 tsp basil

3/4 tsp rosemary

4 cups veggie broth

4 Red Potatoes, diced

2 Bay leaves

1/2 tsp black pepper

10 oz package frozen corn, thawed

10 oz package frozen peas, thawed

Directions:

Pre heat the instant pot with the sauté button.

Add oil, carrots, onion, garlic and celery.

Sautee until onion is tender and translucent.

Add mushrooms, parsley, oregano, basil, and rosemary.

Push the “Soup” button and manually set the pot to cook for 30 minutes.

After do a quick pressure release and remove the lid.

Serve hot or cool.

Rosemary Chicken

Posted on by askagimp

Ingredients:

4 chicken breasts, cut into bite size pieces

1/3 cup balsamic vinegar

1/3 cup honey

1/3 cup olive oil

3 tbs rosemary, chopped

1 tsp salt

DIRECTIONS:

Add all ingredients to a labeled freezer bag. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Add thawed contents to the slowcooker and cook on low for 6 hours