2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, peeled & chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon white sugar
Combine all ingredients in Instant Pot. Close and lock the lid. Select high pressure; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method (according to manufacturer’s instructions, may take 10 to 20 minutes). Unlock and remove the lid. Remove bay leaves. Serve.
Note: This is a nice, mild soup. Might be good with herbs (thyme, basil).
3 pounds bone-in beef short ribs
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 10-ounce can beef broth
4 fresh thyme sprigs
1 bay leaf
2 onions, cut into 1/2-inch wedges
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken broth
4 teaspoons cornstarch
3 tablespoons cold water
Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a slow cooker. Add carrots, beef broth, thyme and bay leaf to ribs.
Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine and chicken broth. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs.
1 pound ground chuck (20% fat) Do not substitute other types of ground beef.
1/4 teaspoon salt
Prepare right before grilling – not ahead of time. Get your grill or burner hot before beginning.
Put the ground beef in a bowl. Lightly break up the meat with your hands and sprinkle evenly with the salt. (Note: use only 1/4 teaspoon. This much helps prevent loss of the burger juices and keeps the burgers from following apart. However, too much salt causes the beef to congeal.)
After you’ve seasoned the meat, divide it into 4, and with lightly cupped hands, shape into patties. As soon as the patties hold together, stop! Over handling will cause the beef to become rubbery when cooked.
Make a shallow indentation in the center of each patty. This keeps the burger flat and prevents the formation of a “bubble burger” when cooking.
Gas Grill Prep: Turn the grill on. Scrape off any debris with a grill brush. Grab a wad of paper towels with a pair of long-handled tongs and dip them in a bowl of vegetable oil. When the towels have absorbed the oil, run them over the cleaned grill grate. The oil will burn off at first. Continue to dip the towels into oil and slick down the grate; it will become “nonstick.” When the grate turns black and glossy, your grill is good to go.
Put the burgers on the grill.
Flip the burgers just once—after they’ve developed deep brown grill marks—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in your grill (causing flare-ups) instead of in your burgers.
Take the temperature in the center of each burger with an instant-read thermometer.
Medium Rare: 125 to 130 degrees, 2 to 3 minutes per side
Medium: 135 to 140 degrees, 3 to 4 minutes per side
Medium Well: 145 to 160 degrees, 4 to 5 minutes per side
Well Done: 160 degrees and up, 5 minutes and up per side
1 pound lean ground beef
1/4 cup butter
1/4 cup all-purpose flour
2 – 10 ounce cans beef broth
1/2 cup water
3/4 cup chopped or shredded carrots
3/4 cup chopped celery
4 cups peeled, cubed, red skin potatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning sauce
2 cups cubed Velveeta cheese (or Cheddar, but soup will not be as creamy)
1-1/2 cups milk
1/4 cup sour cream
1/4 cup dried potato flakes (optional)
Brown the hamburger in a large skillet. Remove the hamburger from the skillet and set aside. Discard fat in skillet.
To the skillet, add the butter and flour. Add the vegetables (carrots, celery and potatoes) and cook for 5 minutes, stirring often.
Put the hamburger and vegetables in a slow cooker. Add the basil, parsley, Worcestershire sauce, Kitchen Bouquet and the rest of the beef broth. Cook on low for 6 to 8 hours.
About 1/2 hour before you are ready to eat, add the cheese, milk and sour cream to the slow cooker. If a thicker soup is desired, stir in the dried potato flakes. Continue to cook on low for 20 minutes (Do not let it boil.)
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated/cut into small, same-size florets
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Preheat the oven to 400 degrees F. Grease a large casserole dish or baking sheet.
Place the olive oil and garlic in a large bowl, stir. Add cauliflower and mix well.
Pour into the prepared casserole dish or baking sheet. Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
4 pounds seedless grapes (red, green or some of each)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
Wash grapes. Dry well. (While you can slice them in half for easier eating, it will make the salad watery. It’s better to leave them whole.)
In a large bowl, mix together the cream cheese, sour cream, white sugar, brown sugar, and vanilla. Add grapes and mix until evenly incorporated.
Refrigerate overnight. This allows the flavors to blend. (It will not taste as good if you skip this step.)
If you sliced the grapes in half, then drain off any excess liquid before serving.
2/3 cup mayonnaise
1/3 cup ranch salad dressing
1/2 teaspoon paprika
3/4 cup Panko Japanese-style unseasoned bread crumbs
4 chicken thighs (with bone or boneless)
Preheat oven to 375 degrees F. Line a baking pan with aluminum foil; coat with cooking spray.
Combine mayonnaise, ranch dressing and paprika in a bowl; mix well.
Mix panko into another bowl.
Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat.
Place in the prepared baking pan; spritz thighs with cooking spray.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour for thighs with bone or 30 minutes for boneless thighs.
1/2 apple, sliced thin
swiss cheese, grated
cheddar cheese, grated
2 slices whole wheat bread
In a medium skillet, cook the apple slices in butter over medium heat for about 3-4 minutes (until tender), turning once. Transfer to paper towels to drain.
Add a little olive oil to the skillet and add one slice of bread.
Sprinkle the grated swiss and cheddar on top of the bread. Lay cooked apple slices on top.
Spread fig jam on the remaining slice of bread and lay on top (jam side down) of the
Cook sandwich, turning once, until golden brown on both sides.
3 medium zucchini
2 cloves garlic, minced
2 teaspoons dried basil
1 egg, lightly beaten
1 cup Panko Japanese-style plain (unseasoned) breadcrumbs
1/2 cup freshly grated Parmesan, divided
2 tablespoons extra-virgin olive oil
1 jar marinara sauce
- Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until the excess moisture is removed.
- Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper.
- Form the zucchini mixture into small balls. You should end up with about a dozen.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes.
- Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
2 cups of sticky rice (also called sweet rice or glutinous rice)
3-1/2 cups of water
1/2 teaspoon salt
- Measure rice and water into a large pot. Let the rice soak for at least half an hour or as long as four hours.
- Add 1/2 teaspoon of salt and stir.
- Place the pot over high heat and bring the water to a boil.
- Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes. DO NOT stir the rice while cooking!