Most Tender Roast Ever (Cooked in the Instant Pot)

Days can be hectic and smelling dinner cooking as you walk in the door after a long, hard day is a devine feeling. Need an impressive dinner without much prep? This is the recipe for you!

My son is an excellent cook and it is a rare occasion when we get to spend time cooking together. We teamed up on this recipe to create the most tender roast ever, cooked in the Instant Pot.

Adjust amount of roast, potatoes, carrots according to the number of people you will serve.

Ingredients:
Roast 3 – 4 pound
3 tablespoons olive oil
3 cups beef broth (divided)
1 cup water
5 carrots (cut off ends, slice into large pieces)
9 potatoes (medium size)
1 medium to large onion, chopped
6 cloves garlic (2 whole, 4 minced)
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon dried cilantro

Note: Prep work can be completed the night before (if you have to leave home early) or early in the morning (on the day you will serve roast).

Instructions:
Set Instant Pot on Saute. Put 3 tablespoons olive oil in bottom. Brown roast on both sides. Turn Instant Pot off.

Add 2 cups beef broth. Set release valve in the “sealing” position. High Pressure for 45 minutes. Then “natural pressure” release.

While roast is cooking, chop onion, wash carrots and potatoes. Do not peel skins for several reasons: most nutrients are in or just below the skin; it will prevent them from getting mushy.

After pressure on Instant Pot has gone down, open lid and add:
5 carrots (cut off ends, slice into large pieces)
10 potatoes
1 onion, chopped
6 cloves garlic (2 whole, 4 minced)
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon dried cilantro
1 cup beef broth
1 cup water
Stir well.

If you are doing prep work the night before, put interior pot of Instant Pot in refrigerator now. If doing prep work on the day you will serve roast, proceed with instructions.

Set release valve in the open or closed position. Set Instant Pot on crock pot button for 7 hours (or desired time of your choice).

Enjoy having dinner prepared and ready when you walk in the door!

Dinner in a Jar: Most Tender Roast Ever ©Camelia Elliott and son “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Super Moist Apple Banana Nut Bread (Gluten-Free)

This is a healthy alternative, guilt-free, gluten-free, super moist, and delicious bread!

Ingredients:
1 cup organic raw cane sugar
2 cups almond flour
1/2 cup gluten free flour
1 cup extra virgin coconut oil (melted)
3 eggs
*1 banana (mashed)
*3 cups apples (remove peels and cut into small squares)
*1 cup pecans (chopped)
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
*2 teaspoons cinnamon

Instructions:
Mix dry ingredients and spices well. Add other ingredients and mix well. Note: bread batter will be thick. Grease and flour pan. I used a bundt pan but you can use a bread or cake pan.

Cover with foil to avoid burning.

Bake on 350 degrees for 1 hour 15 – 30 minutes or until toothpick inserted in center comes out clean.

Note: I did not remove bread from the bundt pan.

Enjoy!

*According to the USDA, consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides.

*According to the Mayo Clinic, antioxidants play an important role in our health. Antioxidants are substances that may protect your cells against the effects of free radicals and play a role in preventing heart disease, cancer and other diseases. Key ingredients in this recipe include: banana, pecans, and apples (note apples with peel provide a better source of antioxidants). As a bonus, fruits, vegetables and whole grains high in antioxidants are also typically high in fiber, low in saturated fat and cholesterol, and good sources of vitamins and minerals.

Super Moist Apple Banana Nut Bread (Gluten-Free) ©Camelia Elliott“ All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Chicken Pot Pie (Quick and Delicious)

Need a scrumptious meal in a jiffy? This recipe is for you!

Ingredients:
One box of Pillsbury pie crust (a box contains two crusts)
2 – 10 ounce cans white chicken breasts, drained
1 – 15 ounce can mixed vegetables, drained
1 – 10 1/2 ounce can of Campbell’s Healthy Requests Cream of Celery Soup
1 teaspoon curry

Instructions:
Roll out one pie crust in the bottom of pie pan.

Drain chicken and vegetables. Place in large glass bowl. Add soup and curry. Mix well.

Microwave on low until warm.

Place mixture in the bottom of pie crust. Place second crust on top. Turn outside edge of pie under and pinch edges of two crusts together.

To flute the edge of pie, I used the opposite end of a butter knife on the outside and my forefinger and thumb on the inside.

Use fork to create holes for steam to escape.

Bake on 385 degrees for 45 minutes or until golden brown.

Enjoy!

Chicken Pot Pie (Quick and Delicious) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Pioneer Woman

During our recent electrical outage, I felt like a Pioneer woman and was reminded of my great grandmother whom I was named after. We cooked on the wood burning stove and set up a hand and dish washing station using antique enamel bowls. When we refurbished our 50+ year old kitchen, I chose a reproduction double drainboard sink in memory of my great grandmother. I love it and think of her often when using it.

Adorable great grandmother Florence and great grandfather Benton McNiel.

Pioneer Cooking

We lost electricity yesterday (Friday). It will not be restored until Tuesday.

It looks like we will get to put our pioneer cooking skills to work.

I am thankful that I purchased a campfire coffeepot when traveling through Ohio Amish country! I am currently heating water for hot chocolate, then hubby can make his coffee.

Healthier Version of Momma’s Famous Apple Pie

My mom had a recipe dated 1958. It has turned into my famous apple pie recipe. I converted it to a healthier version and it’s so delicious!

My annual apple pie is normally cooked in the fall, but we’ve been in the middle of a kitchen remodel. After six months I finally have an installed oven!

Valentine’s Day turned out to be hectic, so this pie was cooked several days afterwards. I love my readers and want to share this recipe with you as a belated Valentine’s Day gift.

I used this instead of white sugar.
I used this instead of brown sugar.
I used this instead of white flour.

Ingredients:

1 cup organic raw cane sugar
1/2 cup organic coconut sugar
3 tablespoons almond flour
Pinch of sea salt
*2 teaspoons cinnamon
6 tablespoons butter, melted (next time, I will decrease to 4 tablespoons)
One box of Pillsbury pie crust (a box contains two crusts)
Approximately 8 apples (it will depend on the size of your pie pan)

Instructions:

Roll out one pie crust in the bottom of pie pan.

Melt butter and set aside.

Mix both sugars, flour, salt, and cinnamon. Add melted butter and stir well.

Peel and cut up enough apples for one pie.

Place half of the apples in the bottom of pie crust and add half of the sugar and flour mixture. At the other half of apples and top with remaining sugar and flour mixture.

Place second pie crust on cutting board and decorate. I used a toast press to decorate, but you could use cookie cutters. Do not press hard enough for crust to fall apart.

Place crust on top. Turn outside edge of pie under and pinch edges of two crusts together.

To flute the edge of pie, I used the opposite end of a butter knife on the outside and my forefinger and thumb on the inside.

Sprinkle top with cinnamon and raw cane sugar.

To avoid burning the edges of pie, place foil underneath and loosely bring it to top to cover the fluted edges. Use your hands to scrunch the foil so that the fluted edge is the only thing that’s covered

Bake on 400 degrees for 50 – 60 minutes or until golden brown.

When taking this photo, I did not notice the image on my dishes, of the boy carrying baskets of apples. 🙂

Enjoy!

*According to the USDA, consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides.

Dinner in a Jar: Healthier Version of Momma’s Famous Apple Pie ©Camelia Elliott
“All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Momma Mia’s Vegetable Omelet

 

This delicious and super easy dish is choke-full of veges and a healthy meat-free, dairy-free alternative.

Ingredients:
3/4 cup baby spinach
1/4 red bell pepper, chopped
4 cherry tomatoes, quartered
6 eggs, beaten
1 tablespoon minced garlic

I love Trader Joe’s onion salt! If you have one close by, you should give it a try.

1 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon pepper
*1 teaspoon shelled hemp seeds
*1 teaspoon chia seeds
*1 teaspoon nutritional yeast seasoning

Instructions:

Chop and toss vegetables. In a separate, heavy duty bowl, beat eggs, add garlic and the remaining spices and seeds.

Add veges and mix well.

Place wire rack that came with Instant Pot in the bottom. Add 2 cups water to the bottom of Instant Pot.

Cover heavy duty bowl. I like to use Reynolds Pan Lining Paper (foil on one side and parchment paper on the other side). I put the parchment paper on the side nearest the food. If you don’t have this, foil works. Place in Instant Pot.

High pressure for 5 minutes on with the lid in the sealed position. Natural pressure release for 10 minutes.

This recipe serves three. I served the omelet with clementines (a.k.a. cuties), and cinnamon toast using Ezekiel sprouted bread made from whole grains, butter, and organic coconut sugar.

Enjoy!

*Shelled Hemp Seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

*Chia Seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.

*Nutritional Yeast Seasoning is a source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc, making it a great superfood.

Dinner in a Jar: Momma Mia’s Vegetable Omelet ©Camelia Elliott “All Rights Reserved. For personal use only. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”

Blue Corn Tacos

For those who follow my blog and Facebook page, I’ve been talking about cooking five pounds of meat at a time and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal. I removed the precooked meat from the freezer, heated it, heated my home canned Momma Mia’s Heirloom 3-Bean Medley (you could cook beans in your instant pot) chopped tomatoes, added spinach leaves, and served in blue corn taco shells, with our favorite sugar free hot sauce. Wah lah–tacos are served for dinner! Simple and delicious.

Ground Turkey Series (Part 2) Ground Turkey and Vege Teriyaki over Quinoa

On my last blog post, we talked about precooking five pounds of ground turkey and freezing one pound per bag for future meals. I love the convenience of taking a bag of precooked meat out of the freezer. Cooking the evening meal is easier and quicker.

If you have the stackable stainless steel steamers, those are really handy for cooking this meal. If not, you can stack and cook in heavy duty bowls that are covered. I like to use Reynolds Pan Lining Paper (foil on one side and parchment paper on the other side). I put the parchment paper on the side nearest the food. If you don’t have this, foil works.

Ground Turkey and Vege Teriyaki over Quinoa

INGREDIENTS
1 pound ground turkey – precooked, frozen, and thawed
1/2 small onion, chopped
1 cup sugar snap peas, cut off ends
1 bell pepper, chopped
2 tablespoons minced garlic

Note: Teriyaki sauces will be cooked on stovetop when other ingredients are cooking in the Instant Pot.

Teriyaki sauce (mix first):
1/2 cup soy sauce (Bragg’s Liquid Aminos)
2 tablespoons warm water
2 tablespoons red wine vinegar
5 tablespoons organic coconut sugar
2 tablespoons honey
1 teaspoon ground ginger

Teriyaki sauce (mix second):
1 tablespoon cornstarch
1/4 cup water

Desired amount of quinoa (more instructions below).

INSTRUCTIONS

Chop onion, sugar snap peas, and bell pepper. Set aside.

Place wire rack that came with Instant Pot in the bottom. Add 2 cups water to the bottom of Instant Pot.

In a heavy duty bowl or stackable stainless steel steamer, add ground turkey, onions, sugar snap peas, bell pepper, and minced garlic. If using a heavy duty bowl, cover with Reynolds Pan Lining Paper or foil. If using stackable stainless steel steamer, put the lid on. Place in Instant Pot.

In another heavy duty bowl or stackable stainless steel steamer, add desired amount of quinoa and double the amount of water (one part quinoa and two parts water). Cover and place in Instant Pot.

High pressure for 2 minutes on with the lid in the sealed position. Natural pressure release for 10 minutes.

In sauce pan on stove top, mix ingredients in “first mix” of teriyaki sauce. Stir frequently.

In a bowl, mix ingredients in “second mix” of teriyaki sauce to dissolve. Then add to the first mixture and stir constantly until desired thickness.

Remove turkey and vegetables from instant pot and drain any liquid off. Place in large bowl.

Pour teriyaki sauce over turkey and vegetables and stir well.

Serve over quinoa.

Enjoy this delicious and healthy meal!

Ground Turkey and Vege Teriyaki over Quinoa ©Camelia Elliott (all rights reserved)

Ground Turkey Series (Part 1)

I’m excited about a series covering two important things: cooking five pounds of meat at a time to make cooking future meals easier; substituting ground beef with ground turkey. I like the fact that 99% fat-free ground turkey has less calories, fat, saturated fat, and cholesterol than ground beef.

You may think that your family would not consider eating ground turkey, instead of ground beef, but I encourage you to give it a try without telling them that you substituted beef with turkey.

I cook five pounds of meat with two onions at a time. It works beautifully in the Instant Pot (instructions below). After cooking five pounds of meat, I proceed with cooking the current evening meal for the day. Then I divide it into four servings. I put it in individual zipper bags and freeze it for a later time. At the end of the day, it is so convenient to pull the pre-cooked meat out of the freezer and proceed with cooking supper. This saves me so much time and effort!

If y’all have checked out my website or Facebook page (Dinner in a Jar: Instant Pot Dinner Kits and Recipes) you know how much I love and adore my local canning factory. I realize that most people don’t have time to can and don’t have access to a canning factory. It saddens me that they are becoming somewhat obsolete.

In this photo, we canned two large turkeys.

The first step was to steam the meat until it’s cooked then it is pressure canned for preservation. 

Precooking your turkey and freezing it yields the same end result—meat that is already cooked. This makes cooking the evening meal easier and faster.

Even though I try to use ground turkey as much as possible, there are still occasions when I cook lean ground beef. You can cook and freeze ground turkey with onions in the same manner (directions below). 

Instructions for cooking five pounds of ground beef and two onions in Instant Pot.

1. Place wire rack that came with Instant Pot in the bottom.
2. Add one cup of water.
3. Break up meat into smaller pieces and place meat on wire rack.
4. Chop two large onions and put on top of meat.
5. Set release valve in the “sealing” position. High Pressure for 25 minutes. Then natural release.


6. Before removing from the Instant Pot, use a meat thermometer and make sure the internal temperature is 160 ºF (according to USDA).
7. After removing meat and onions, pour off water and fat.
8. Put meat in large bowl and chop into smaller pieces with a slotted type spatula or heavy duty spoon.

To cook and freeze ground turkey with onions in the same manner, set release valve in the “sealing” position. High Pressure for 35 minutes. Then natural release. Before removing from the Instant Pot, use a meat thermometer and make sure the internal temperature is 165 ºF (according to USDA).

The next two posts will include Instant Pot recipes using ground turkey. So purchase your ground turkey and onions, cook it in the Instant Pot, freeze it in zipper bags (one pound per bag) and get ready!