Instant Pot Red Curry Lentils

INGREDIENTS

Into The Instant Pot:

1 1/2 cups brown lentils
1/2 large onion, diced
2 tablespoons red curry paste
1 tablespoon sugar (optional)
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cloves garlic, minced
one 1-inch knob of ginger, minced
a few good shakes of cayenne pepper
2 cups water
1 14-ounce can tomato sauce
1 teaspoon coarse salt (more to taste)

And Then:

3/4 cup coconut milk
2 tablespoons butter or ghee (optional)
cilantro for garnishing
rice for serving

INSTRUCTIONS

Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.
Stir in the coconut milk and butter. Taste and adjust seasonings.
Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

Recipes Source : Click Here

Comments

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...

MONGOLIAN GROUND BEEF

MONGOLIAN GROUND BEEF author : MICHELLE prep time: 10 cook time : 15 total time : 25 MINUTES yield : 4 SERVINGS 1X #recipes with ground beef gluten free DESCRIPTION This Mongolian ground beef is a flavorful and cost-effective alternative to the classic. It’s a healthier soy-free alternative that’s paleo, whole30, and AIP friendly. SCALE 1x2x3x INGREDIENTS 1 lb ground beef 1 tsp sea salt 1/4 tsp black pepper (omit for AIP) 1/3 cup coconut aminos 1/4 cup broth 1 tsp apple cider vinegar 2 tsp coconut sugar (omit for whole30) 1 tbsp + 1 tsp arrowroot starch 1 thumb ginger, grated 3 cloves garlic, minced 4 green onions, sliced into 1” slices INSTRUCTIONS Using a large skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan. In a seperate bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside. Using the same pan, bring the heat to low-medium...

Oven Baked Chicken Breast

Ingredients 4 7 to 8 oz boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Instructions Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Recipes Source : Click Here

Food Recipes 3

Search This Blog