Cinnamon Sugar Apple Cake

iNGREDIENTS

Apple Cake:

• 1 1/2 cups brown sugar
• 1/3 cup oil
• 1 egg
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 1/2 cups chopped apples (see notes)

Cinnamon Sugar Topping:

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter, melted

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INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Mix ingredients in order given, stirring until just combined.
3. Pour batter into a buttered 9×13 pan.
4. Combine last 3 ingredients to make a topping and sprinkle / spread it evenly over the batter.
5. Bake for 45 minutes. Serve with honey butter or whipped cream if you want. APPLE CAKE IS THE BEST!

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NOTES

Apples: I found that two average sized apples was about the right amount to get 2-ish cups of cut apples. For cuts/textures, see the photo and notes in the post! I like to use a crispy, sweet apple like Honeycrisp for this cake, but honestly, I think just about any type of apple would work.

Types of Oil: Canola or vegetable oil is what I normally use, but olive oil is also really delicious in baked goods – it just has a unique, distinct, olive oily flavor. Also, I haven’t tried it yet but I’d be willing to bet that an equal amount of coconut oil or butter would work, too.

Rhubarb Dream Bars

Ingredients

Shortbread Crust

• 2/3 cup powdered sugar
• 2 cups flour
• 2 pinches salt omit if using salted butter
• 1 cup butter

Filling

• 1/4 cup flour
• 2 cups brown sugar
• 4 eggs eggs, beaten
• 4 cups rhubarb
• 1/2 tsp salt

Instructions

• preheat oven to 350˚
• mix powdered sugar, flour and salt, cut in butter until the mixture look like course crumbs
• press in the bottom of a 9x13 pan, bake for 15 minutes
• while crust bakes make filling
• mix flour, sugar, salt and eggs until smooth, fold in the rhubarb
• when the crust comes out stir the rhubarb one more time and pour over the crust, bake for another 35-40 minutes
• check with a toothpick for doneness--if it comes out clean it's done, if it has crumbs on it keep baking and check every 5 minutes until toothpick comes out clean

Pesto Lasagna Rolls

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 12 lasagna noodles
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 large egg
• 2 cups whole milk ricotta
• One 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 2 1/2 cups shredded mozzarella
• 3/4 cup grated Parmesan 
• 1 cup store-bought pesto
• 1 tablespoon extra-virgin olive oil
• Crushed red pepper flakes, optional

INSTRUCTIONS

1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet. 
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. 
5. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish. 
6. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving. 

Avocado and white bean salad

INGREDIENTS

1 small red onion, chopped

2 tbsp. apple cider vinegar

kosher salt

Freshly ground black pepper

16 1/2 oz. can cannellini beans, rinsed

1 avocado, diced

2 tbsp. Freshly Chopped Parsley

2 tbsp. extra-virgin olive oil

DIRECTIONS

1. In a medium bowl, toss onion, vinegar, salt and pepper together, then let sit, tossing occasionally.
2. Add beans, avocado, parsley, and olive oil to onions and toss to combine. 

Maple and Ginger Lacquered Salmon

INGREDIENTS

1/3 cup (75 ml) maple syrup

• 1/3 cup (75 ml) water
• 1 tablespoon (15 ml) fresh ginger, grated
• 1 clove garlic, finely chopped
• 1/4 teaspoon (1 ml) Cayenne pepper
• 1 fillet 454 g salmon
• Salt

PREPARATION

1. With the rack in the highest position (about 10 cm (4-inch) off the heating element) and preheat the broiler.
2. In a saucepan, bring all ingredients, except for the salmon and salt, to a boil. Reduce by half. Set aside.
3. Place salmon on a baking sheet lined with aluminum foil. Brush the fish with the maple mixture. Lightly season with salt. Bake for about 8 minutes, depending on thickness of salmon. Brush lightly with the maple mixture a few times during cooking.
4. Right out of the oven, brush with the remaining mixture. Serve with rice and Green Beans with Lemon Butter.

Couscous and Vegetable Medley - Instant Pot

Ingredients

• 1 tbsp Olive Oil
• 2 Bay leaf (Tej Patta)
• 1/2 Onion large chopped
• 1 Red Bell Pepper large chopped
• 1 cup Carrot grated
• 1 3/4 cup Couscous Isreali
• 1 3/4 cup Water
• 1 tsp Salt or to taste
• 1/2 tsp Garam masala
• 1 tbsp Lemon juice
• Cilantro to garnish

Instructions

• Heat the instant pot in sauté mode and add olive oil to it.
• Add the bay leaves and onions. Sauté for 2 minutes.
• Add the bell peppers and carrots. Sauté for one more minute.
• Add the couscous, water, garam masala and salt. Stir well.
• Change the instant pot setting to manual mode for 2 minutes.
• When the instant pot beeps, do 10 minutes NPR. This means release the pressure manually 10 minutes after the beep.
• Fluff the couscous, it is fully cooked. Mix in the lemon juice. Garnish with cilantro and serve hot.

Notes

• Prepare with vegetables of your choice.  I used bell peppers, carrots and onions, which I had at home.  Other options are cauliflower, broccoli, edamame and green peas.  
• If you like, you can add more spices, I wanted to keep the spices light so my daughter could eat it. 

Instant Pot Chana Masala

INGREDIENTS

• 1 1/2 cups dry Chickpeas (chana)
• 3 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 2 Bayleaves
• 2 Cardamom Pods
• 3/4 cup medium sized Onion, finely chopped
• 1 1/2 cups Tomatoes, finely chopped
• 1 tablespoon finely minced Garlic
• 1 tablespoon finely minced Ginger
• 2 Green Chillies, finely chopped (Serrano Peppers will work)
• 1 1/4 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (or Paprika Powder)
• 2 potatoes, cut into quarters
• 3/4 teaspoon Garam Masala
• 1 tablespoon Kasuri Methi (optional)
• Chopped coriander for topping

INSTRUCTIONS

1. Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

Instant Pot Chana Masala

1. Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
3. Turn on the saute function again and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

Traditional Pressure Cooker Chana Masala

1. Heat oil in the pressure cooker. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
3. Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

NOTES

Canned Chickpeas: If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes; and the traditional stovetop cooker to 1 whistle. You will also have to reduce the amount of water to 1 cup

Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1.5 cups canned tomatoes to replace fresh tomatoes

Instant Pot Chicken & Black Bean Tacos

Yield: 6 servings

Ingredients

• 1/2 cup water
• 3 large boneless, skinless chicken breasts (around 1 3/4 pounds total)
• 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
• 2 tablespoons mined fresh garlic
• 2 (15-ounce) cans black beans, rinsed & drained
• 2 cups frozen corn
• 2 cups (16 ounces) salsa
• Tortillas or rice/quinoa, for serving
• Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.

Instructions

1. Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
2. Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
3. When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
4. Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings!
https://www.fivehearthome.com/instant-pot-chicken-black-bean-tacos-burrito-bowl-pressure-cooker-recipe/

Quick and easy lentil quesadillas

INGREDIENTS

FOR THE SAUCE

• 1 28 ounce can diced tomatoes
• half a yellow onion
• 2 cloves garlic
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon oil

FOR THE QUESADILLAS

• 1 cup uncooked brown or green lentils, rinsed
• 1 cup uncooked brown rice, rinsed
• 2 1/2 cups vegetable broth
• 16 flour tortillas
• 3-4 cups shredded Pepperjack cheese
• a few tablespoons butter (optional)

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INSTRUCTIONS

1. Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
2. Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
3. Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! 

NOTES

If you have any extra filling, it freezes really well.
If you don’t have a blender, just cut the onions and garlic into small pieces and stir all the sauce ingredients together.
If you want, you can make this on the stovetop or in a rice cooker. Just simmer or cook until the rice and lentils are soft. It took me two or three rounds in the rice cooker to get the brown rice cooked, so if you want it to be done faster, I’d use white rice.
For more spice, add a jalapeño or a chipotle pepper to the sauce! I did that a few times. Yummy.

Instant pot cauliflower and butternut squash thai curry

Ingredients:

For the curry:

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (14-ounce/398 mL) can light coconut milk
• 1 (14-ounce/398 mL) can diced tomatoes, with juices*
• 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
• 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
• 2 tablespoons (30 mL) red curry paste**
• 1 teaspoon (7.5 mL) dried flaked onion***
• 1/2 teaspoon (2.5 mL) garlic powder
• 3/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon cayenne pepper
• Lots of freshly ground black pepper, to taste
• 1/2 cup (100 g) uncooked red lentils
• 2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions:

• Cooked jasmine rice or grain of choice
• Fresh chopped cilantro leaves
• Fresh lime juice

Directions:

1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
5. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Pasta with Butternut Squash Sauce

INGREDIENTS:

• 11 oz (4 links) spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste
• 
  
• DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
2. Remove squash with a slotted spoon and place in a blender, blend until smooth.
3. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
4. Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
5. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
6. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
7. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
8. Serve with additional parmesan cheese on the side if desired.

Read more at https://www.skinnytaste.com/pasta-with-butternut-sauce-spicy/#qLGFtA2hySWxfLC4.99