5/1/2023 0 Comments Delish instant pot![]() Hear what’s next for Rachel and Polly and their cookbook adventures.Rachel and I discuss our favorite freezer-ready recipes.Get ready to host your own Freezer Cooking Party.How long can food last in the freezer? Tune in to find out.Rachel answers questions straight from the Podcast Posse!.Discover the three BEST ways to thaw your delicious freezer meals so they’re safe to eat.Did you know Mason jars are ideal for freezing meals?.Storage matters! Learn how to keep your food fresh in the freezer and why air is your enemy.Rachel discusses the benefits of utilizing your freezer.Thriving Home Blog is their healthy freezer cooking destination.Rachel and Polly are co-bloggers, co-authors, and Freezer Cooking Evangelists.I’ll pick one winner at random on October 4th. and Canada only, please), post a comment below telling me about your favorite freezer meal and/or why you’d like to win a copy of the cookbook. GIVEAWAY OVER: Thanks to Rachel and Polly, I’m giving away a copy of, From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing. The IP will take 10 15 minutes to come to pressure before the timer begins. Seal the IP, press the Beans button and adjust the time to 45 minutes. “The beauty of freezer cooking is that we double most of the meals that we make by eating half of it right away and freezing the other half.” In the Instant Pot, add all the ingredients above. We answer questions from listeners and share a few recipes from the cookbook including flavor-filled Cheddar Chive Burgers and Sheet-Pan Lemon Garlic Chicken and Veggies. ![]() Toss with your hands until well combined. This week, Rachel and I dish about the do’s and don’ts of freezer cooking, how to start a freezer club, and how to throw a freezer cooking party. Place pork, orange juice, chili powder, onion, jalapeños, garlic, and seasonings into Instant Pot. If you like the addition of one-pot meals here, please let me know in the comments section.Polly Conner and Rachel Tiemeyer are the dynamic duo of freezer cooking. It really is a super tasty and easy meal and is a good representation of how I usually improvise dinners. I hope this type of recipe works out for you all. Garnish with some red pepper paste like I did if you are awesome.Let pot simmer lightly for about 20 minutes, then enjoy.Lower your heat to medium low and cover. ![]() Drop is as much kale to your pot that will cover the surface of the liquid, then stir the leaves in well.Raise your heat to medium high again until the liquid reaches a simmer.Once onions are slightly softened and colored by the chorizo, add your coconut milk, chicken stock, and water.Add your onions, jalapeno, salt, and red pepper flakes and stir well.Lower your heat back to medium low while you chop your onions and pepper.Stir chorizo until it starts to sizzle and gains a light sear. Add your chorizo and raise heat to medium high.Add your coconut oil to your pot and set the heat to medium.1/4 tsp of red pepper or chipotle flakes.Enough kale to cover the top of your pot (about 3 handfuls).One pound of chorizo sausage, quartered lengthwise and then chopped into 1/2″ pieces.Something that’s about 6 quarts or larger will do. All you need is a deep pot, stock pot, or dutch oven type pot. Close the lid by lining the two arrows, then turn clockwise. Close Lid: Make sure the silicone sealing ring is properly seated in the rack, and nothing is blocking the Venting Knob & Floating Valve. Sometimes they just work best with what you have on hand when you don’t have the time to wait for your slow cooker. Add Water: Put inner pot in Instant Pot, then pour 2 cups (500ml) of cold water in the inner pot. ![]() You all know PaleoPot for slow cooker recipes, yet this blog will be growing to include one-pot stovetop recipes as well. This is something I whipped together the other night, and have been craving it ever since.
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