This new cookbook is only $2.99 for the Kindle version on Amazon (paperback is $13.38). Click the image above to check this one out!
The author contacted me right before launch and asked if I would be willing to test drive and do a review of his new book. I had a busy week or so ahead of me, as final projects were coming in for my last (and I do mean LAST) round of classes. A few days of Instant Pot meals was a great way to make sure our eating stayed on track and that I didn't really have an excuse for not getting something hearty and healthy on the table.
The book offers a variety of recipes from breakfasts to desserts and everything in between. It is organized by "course" and as the title promises there are 101 recipes here.
As I planned to try a couple of recipes, I looked for a few that had some ingredients in common but were varied enough that the dishes would be distinct from one another. This is fairly easy to do, and I chose to make the White Bean and Winter Squash Stew as my first recipe. I also piggy backed on the butternut squash I bought to make the Butternut Risotto--and I still have some raw butternut squash that is likely to get pan roasted in the oven this week for a side dish.
White Bean and Winter Squash Stew
Yields 6 generous portions
What you will need:
6 cloves of garlic, minced
1 T. of vegetable oil
1 large onion, chopped
2 15 ounce cans navy beans (3 cups if you cook your own)
2 t. dried oregano
1 t. cumin
2 t. smoked paprika
1 t. dried basil
1 red bell pepper, chopped
1 15 ounce can diced tomatoes
1 pound of winter squash, peeled and cubed
1 bunch of kale
1/2 cup fresh cilantro leaves
1 t. salt
5 cups water
What to do with them:
1. Remove the kale stems and finely slice them. Tear the leaves into small pieces
2. Using the sauté setting, heat oil in the Instant Pot.
3. Add onion and cook until soft.
4. Add garlic and cook until fragrant.
5. Add everything but the cilantro and seal.
6. Cook on pressure for ten minutes (high on the Instant Pot--I just used the time pressure setting on my cooker).
7. Naturally releaase pressure.
8. Add cilantro and let stand ten minutes before serving.
I, of course, added garlic bread on the side.
A couple of notes: I own GoWise USA 3-in-1 with a stainless steel insert. It is an "off brand" cooker that has the same basic functions as an Instant Pot. So, if you're using a 3-in-1 or even a stove top pressure cooker, you can do these recipes.
I cooked my navy beans under pressure rather than use canned. I also added a bit of no-chicken broth powder to the bottom of my bowl, as my batch of stew needed salt. Had I used canned beans and canned tomatoes that had salt added, I likely wouldn't have needed any extra salt in the recipe. I'd probably also use homemade veggie stock in place of water next time. I didn't have any on hand.
Thom was gracious enough to allow me to share one recipe of my choice here.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.