Cauli Taco Bowl

Thanks to my SIL for sending me this cauliflower taco recipe!  We made it previously and loved it so made it again today as bowls.  I use one teaspoon of the sriracha but you can use two... or more if you dare!

For the taco bowl, we skipped the tortillas from the original recipe and layered iceberg lettuce, brown rice, seasoned cauliflower, black bean mixture, some salsa, shredded cheese, a dollop of Greek yogurt, and thinly sliced red onion.  You can easily add guac or other toppings too!

This reheats very well so makes a great next day lunch too!

Cauli Taco Bowl

Seasoned Cauliflower:
1 TBSP olive oil
1 small head of cauliflower, chopped fine (or a bag of riced cauliflower)
1 TBSP chili powder
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 cup salsa
1/4 cup water

Black Bean mixture:
1 TBSP olive oil
1 small onion, chopped
15 oz can black beans, undrained
1 or 2 tsp sriracha hot sauce

Optional:
Cooked brown rice
Chopped or torn lettuce
Shredded nacho cheese blend
Plain Greek yogurt or sour cream
Red onion, thinly sliced
Salsa
Avocado or guacamole


First make the seasoned cauliflower: Heat tablespoon of olive oil in a large skillet.  Add cauliflower and cook until it begins to soften (about 3 minutes). Add chili powder, garlic salt, and oregano, and mix to thoroughly coat cauliflower.  Cook 2 more minutes, stirring frequently.  Add salsa and water, and stir.  Bring to a simmer and reduce heat to low.  Cook until most of the liquid is absorbed, stirring occasionally (about 5 minutes).

Next make the black bean mixture: Heat tablespoon of olive oil in a medium skillet.  Add onions and saute until tender (about 7 minutes).  Add black beans (including liquid), stir and gently mash the black beans leaving some texture.  Stir in sriracha.  Simmer until heated through.

Layer as desired using the seasoned cauliflower, black bean mixture, and your choice of toppings.

Clean Eating in an Instant!

These are some Instant Pot recipes I have collected over the last year.  The first group are ones I have tried and can personally recommend.  The second list are those I plan to try!  If you try any of them, let me know what you think!

RECIPES I HAVE TRIED

Thai Chicken Pizza - With the Taste of Thai garlic chili pepper sauce on top, whether as a pizza or if serving it over rice...  Wonderful!!

Tomato Basil Soup and Southwest Chicken - I make the tomato soup just about anytime I am in a rush.  Chopping the carrots and onions is the most labor intensive part, and that's not much!  The Southwest Chicken is amazing as a meal over rice, a dip, or on top of chips for nachos.

Lemon Chicken with Olives - You have to really love olives to love this one, but I do so I did!

Barbacao Beef - Don't be tempted to add more chipotles!  For kids, you might want to use only one or even a little less than one.  I make these up and have them as tacos, then nachos, then over rice... three meals, one instant pot!

Pot Roast - Always a favorite!!  Leftovers can be repurposed for soup... which you can make in your Instant Pot!  (Just chop up some leftover meat, add some broth, frozen mixed veg,  a can of diced tomatoes, maybe a little seasoning, and pressure cook for 5 minutes... it's soup!)

Honey Sesame Chicken - Use low salt soy... otherwise, it's pretty salty!

RECIPES I PLAN TO TRY

Roasted garlic tomato soup

Carne Asada Nachos

Pressure Cooker Chicken Enchiladas

AND THE PIECE DE RESISTANCE....

Instant Pot Cheesecake - Whaaaaattt?!?!?!

Leave your comments and let me know if you have tried any of these!  You can also subscribe to my very occasional posts by clicking on the subscribe button.

Peppadews... the best thing you aren't yet eating!

The majority of recipes I share are personally tested.  If I haven't tested it, I will clearly state that.  Here's why....  I made a chicken stew in the Instant Pot recently.  It sounded really good on paper, but it is pretty boring and more soup than stew.  Unless I can find a way to jazz it up, that recipe is gone forever!  I don't want you to waste your time and money making food you don't like.  Of course, we all have different tastes so I can't say for sure you will love every recipe I share, but I can honestly tell you I have tried it and I liked it so at least you have something to go on.  I think it's hard enough to eat clean without having a fail in the kitchen that makes you want to order pizza.

Speaking of pizza, have you tried the Thai Chicken Pizza yet?  I'm telling you, it's amazing!!  I put it on naan bread but you can use whatever crust you like as long as you pre-bake the crust.  I ran out of naan but still had chicken left so ate it over brown rice with a drizzle of the Thai sauce.

Another thing about me and this blog.. I hate when bloggers spend forever telling you about the recipe or what they did last summer so let's get right to this week's featured recipe.... (drum roll please!)...

Peppadews served with mixed olives, crostini,
and Manchego cheese

Goat Cheese Stuffed Peppadews

6 ounces goat cheese, room temperature
2 cloves garlic, minced
2 TBSP chopped fresh herbs (basil or thyme work great!)
2 TBSP half and half (more or less)
24 peppadew peppers*

Combine goat cheese, garlic, and herbs in a bowl.  Blend by hand until smooth and well blended.

Add half and half a little at a time until it reaches the desired consistency. You want it to be thick but something you can scoop easily, like a buttercream.

Using a small spoon or piping bag, fill the center of each peppadew with the goat cheese filling.

Serve or refrigerate in an airtight container.

If you have any goat cheese left, store in an airtight container and spread on crostini for a great bite!

These are great as tapas, for a mid-day snack, or an appetizer!  Enjoy!

What are you eating today?  Whatever it is -- Keep it Clean!

*I find fresh peppadews at the olive bar at my grocer.  I have heard you can get them in jars but I haven't found them yet.  Either way is fine, I'm sure.  Just drain off any excess liquid before stuffing them.

6-Day Instant Pot Menu

I know I have talked a lot about the Instant Pot lately.  Pretty sure people roll their eyes when they hear me say "Well, I just used my Instant Pot and...."  Sorry about that!  But this really has been life changing for us.  We both work full time and have lots of other activities that use even more time, but it's important to us to eat healthy and well.  So this week I give you, the 6-Day Instant Pot Menu!  It is just the two of us, so the quantities are plenty.  For a larger family, you may have to double a recipe to have enough for leftovers.  But each of the main dish meal ideas is great even if there are no leftovers!

We usually have the meal one day and the leftover a couple days later.  But mix it up in a way that works for you... and Enjoy!!

MAIN DISH MEAL		REPURPOSED MEAL
Thai Chicken with rice	-->	Thai Chicken Pizza
The recipe as written here is to make the chicken and use it for pizza, but just stop on the ingredients list when you get to the naan bread.  Then serve it once it's done in the Instant Pot, and omit the instructions for baking in the oven.  You can serve it over rice or cauliflower rice the first time and then use what's left for pizza later in the week.
Instant Pot Southwest Chicken	-->	Chicken Nachos
Again, a little bit of the cart before the horse situation here… The recipe is for the nachos but you can make the recipe and serve over rice or noodles the first time, and then over tortilla chips for the repurpose!
Pot Roast	-->	Beef and vegetable soup
First day:  Make the roast as described at the link, then follow the directions below for a warm-you-to-the-core soup!! Beef Vegetable Soup Using leftover pot roast, shred or chop about 2 cups beef and throw that in the Instant Pot.  Also add any leftover onions and carrots from your roast.  If you saved the broth, use that.  If not, add about two cups of beef broth.  (You can use leftover broth and added broth.... that's what I had to do.)  Add one 26 oz. can crushed tomatoes.  Add about 1-1/2 cups frozen mixed vegetables.  Pressure cook on high for 5 minutes.  Quick release pressure and serve!

What are you eating this week?  Whatever it is, Keep it Clean!!

Honey Sesame Chicken (so quick!)

It's so cold here, all I want is something warm and comforting to eat.  My Instant Pot is just the thing to get a great meal on the table in no time.  This week we made Honey Sesame Chicken.  It took no time at all, and it's fabulous!!  Check it out!  (p.s. The leftovers are the bomb!!)

HONEY SESAME CHICKEN

INGREDIENTS

2 pounds boneless skinless chicken breasts, cut into 1" chunks

2 TBSP tomato paste                
2 TBSP water                            
1 TBSP molasses                      
1 TBSP apple cider vinegar      

1 TBS olive oil
1/2 yellow onion, diced
2 cloves garlic, minced

1/2 cup low sodium soy sauce (see NOTE)
1/4 tsp crushed red pepper

2 tsp sesame oil
1/2 cup honey

2 TBSP cornstarch
3 TBSP cold water

sesame seeds for garnish, optional

2 cups cooked rice

INSTRUCTIONS

In a small bowl, mix together tomato paste, 2 TBSP water, molasses, and apple cider vinegar.  Set aside.

Set Instant Pot to Saute.  When hot, add the oil, onion, garlic, and chicken to the pot.  Saute about 3 minutes, stirring occasionally, until onions are translucent.

Stir in the soy sauce, crushed pepper, and tomato paste mixture.  Lock the lid (remember to close the vent) and cook on high pressure for 5 minutes.

Quick release pressure.  Carefully remove lid once the valve drops.  Add the sesame oil and honey and stir to combine.

In a small bowl, whisk together cornstarch and cold water.  Set the Instant Pot on Saute and pour in the cornstarch mixture.  Simmer, stirring constantly until thickened.

Serve over rice.  Garnish with sesame seeds, if desired.

NOTE:  It's strongly recommended you use low sodium soy sauce since this recipe calls for so much of it.  Using regular soy sauce will result in a very salty dish.


Cooking with this gadget has really changed things up in our house.  Thinking about making supper is fun now that I know it's not going to take me all evening to put something delicious on the table.  I am the kind of person that enjoys cooking when I have the time to do it.  The Instant Pot gives me that time, since it takes so little!

I am not a paid spokesperson for Instant Pot!  I just really love tools that make our lives better... and this is one of those!

Also, if you've gotten this far... you may have noticed that I am pretty much leading with the recipe.  That's because I have come to realize that the recipe is the reason you visit this site.  And I want you to have that.  No fuss!  No muss!  So while I could tell you a cute little story about how we came to make this (not really), I would rather just skip all that and get right to it. I hope you like this new format.  As always, though, if you have a recipe you want cleaned up, please let me know.  I am always up for the challenge!

What are you eating today?  Whatever it is, Keep it Clean!!

Thai Chicken PIZZA!

Start off the new year right with a great new recipe in your new Instant Pot!  (And if you don't have one, seriously go get one right now!)  You can eat this chicken over rice or noodles, or use it to top naan bread for an amazing pizza!  Or you can do both.  Have Thai chicken one night and pizza the next!

THAI CHICKEN PIZZA

2 boneless skinless chicken breasts, cut in half
1/4 cup honey
1/4 cup rice vinegar
1 tsp ground ginger
1 TBSP garlic, minced
1/2 cup yellow onion, chopped
2 TBSP soy sauce
1 tsp crushed red pepper
1 TBSP olive oil
1-1/2 tsp corn starch
1 TBSP water
salt and pepper to taste (optional)
8 whole wheat naan bread
1 carrot, finely shredded
1-1/2 cups chopped peanuts, optional
2 cups shredded mozzarella cheese
Taste of Thai Garlic Chili Pepper Sauce

Place chicken in bottom of Instant Pot.
In a separate bowl, whisk together honey, rice vinegar, ginger, garlic, onion, soy sauce, crushed red pepper, olive oil.
Pour over chicken.
Set Instant Pot to high pressure and cook for 7 minutes.
Quick release the pressure.
Remove chicken from Instant Pot and shred.  Set aside.
Turn Instant Pot to saute.  Combine the corn starch and water in a small bowl.
Pour the corn starch mixture into the Instant Pot and bring to a boil, stirring constantly.  When the sauce thickens, add the shredded chicken back in.  Mix together thoroughly.  Add salt and pepper to taste.

Set oven to 350.  Spread an equal amount of chicken on each naan bread.  Sprinkle each with carrots, peanuts, and mozzarella cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly and starts to brown.
Remove from oven and top with garlic chili pepper sauce.

Serve warm!

Cold Weather Favorites

You should know... I am very excited about my new toy!!!  Since I started using my Instant Pot I just can't stop!  I really am not a band-wagon-jumper-onner, but this thing is awesome!!!  (Many exclamation points required!)

This week I made my favorite tomato basil soup that I used to simmer on the stove for an hour and Cream Cheese Chicken and Black Beans.  The chicken recipe at the link is for the slow cooker and cooks about 4 hours, but I've converted it and modified it below to make a great heavy h'ors d'oeuvres in about 15 minutes of cook time!


Quick and Easy Tomato Basil Soup (Instant Pot version)

Q&E Tomato Basil Soup

5 TBSP olive oil
4 ounces carrots, peeled and chopped
4 ounces yellow onion, chopped
1 TBSP dried basil
2 26 ounce cans crushed tomatoes
3/4 cup chicken broth
1 cup heavy cream
salt and pepper to taste

Select Sauté on your Instant Pot.  Add oil and heat until shimmery.
Add carrots, onions, and basil.  Sauté about 4 minutes or until onions become translucent.
Add crushed tomatoes and chicken broth.
Lock lid and close pressure valve.  Cook at high pressure for 5 minutes.  Allow full natural pressure release.
Turn Instant Pot off and then set to Sauté.  Using an immersion blender, blend until smooth.  Add cream and stir to heat through.  Add salt and pepper to taste.


Instant Pot Southwestern Chicken Nachos

2 boneless skinless chicken breasts
1 can black beans (15-1/2 ounce, drained and rinsed)
1 cup frozen corn
1 jar medium or hot salsa (15 ounce)
8 ounces cream cheese
Tortilla chips

Place chicken breasts in Instant Pot.  Add black beans, corn, and salsa (in that order).  Lock lid and close pressure valve.  Cook for 15 minutes.  Allow to naturally release for 5 minutes then quick release.  Remove lid and shred chicken with two large forks.  Stir in cream cheese.  Serve over tortilla chips.


This new toy really is making my food life better.... great food really fast!  What more could you ask for?!

What are you eating this week?  Whatever it is... Keep it Clean!!