Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Oatmeal Chocolate Chunk Bars

yield: 9x13-inch pan

OATMEAL CHOCOLATE CHUNK BARS

PREP TIME: 15 MINS

 

COOK TIME: 18-20 MINS

Mel's Kitchen Cafe

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup oatmeal (quick oats or rolled oats)
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 12 ounces semi sweet chocolate chunks or chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly coat a 9X13-inch baking pan with cooking spray and set aside.
2. Whisk together dry ingredients in a small bowl and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and chocolate chips together. Mix until combined. Press into the prepared pan and bake for 18-20 minutes until light golden brown. Don’t overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.

NOTES:

I almost always double this recipe and press the dough into a large 11X17-inch rimmmed sheet pan. They are delicious with any assortment of chocolate chips (butterscotch, mint, etc.).

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Haylee's Chicken Marinade

Delicious plain or on a salad!!
Great on Winger's Sticky Finger salad.  (Don't put the dressing over the chicken, just serve it on the salad like a dressing with the Ranch)

1 orange
1 lemon
1 lime
(juice these and add enough extra to make 1 c)
1/4 c soy sauce
1/2 c oil
2 Tbs brown sugar

Marinate about 2 lbs chicken for 1-2 days in this.

Chinese Chicken Salad

Salad:
1 head lettuce (romaine, leaf, or combination)
2 Tbs toasted sesame seeds
1/2 c. sliced and toasted almonds (bake on cookie sheet at 400 for 7-10 min. watch)
1 pkg Ramen noodles, broken
1 can mandarin oranges, drained
1 can sliced water chestnuts, sliced again
Green onions, sliced
1-2 c shredded chicken (best if you simmer about 3 chicken breasts in :1/2 c soy sauce, 1 1/2 c-ish water, 1 tsp ginger, then shred when cooked.  This of course makes way more than you need.  I freeze in 1 c. bags for later)

Dressing:
1/4 c canola oil
2 Tbs sugar
1 tsp salt
3 Tbs rice vinegar
(drops of sesame oil optional)

Roasted Butternut Squash

1 squash, peeled and cubed into 1" pieces or smaller.

Place in 9x13" pan or cookie sheet.

Pour 2 Tbs olive oil over and mix.

Sprinkle garlic powder, course salt, and pepper over.  Mix again.

Bake uncovered 20-30 min at 375.

Cami's Enchiladas

1 lb ground beef (half turkey)
1 onion, chopped
1 c black beans
1/2 tsp salt
1/4 tsp pepper
1 (10 oz) can cream of mushroom soup
1 (10 oz) can mild red enchilada sauce
7 (10") flour tortillas
1- 1 1/2 c grated cheddar cheese
Green onions, opt
Iceberg lettuce shreds
Sour cream, opt
Guacamole, opt
Tomatoes, opt

1. Brown ground beef and onion, drain.  Add black beans, salt, pepper.
2. In bowl combine mushroom soup and enchilada sauce.  Set aside.
3. Pour 1/3 of the soup/sauce mixture on bottom of sprayed 9x13 pan.
4. Heat tortillas for 20 seconds in the microwave to soften.  Set out.  
5. Put a small plop of sauce on each tortilla.  Smooth onto the tortilla down the center.
6. Place about 1/3 c meat mixture on each tortilla.  Add 1-2 Tbs cheese to each one.  
7. Roll up and place seam side down in 9x13 pan.
8. Cover with remaining sauce and cheese.  Top with green onions.

Bake at 375 for about 30-40 min or until bubbly, hot and melted.

Serve over lettuce shreds and top with sour cream, guac, and tomatoes.

Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.

Quick and Easy Breakfast Casserole

4 slices good white bread, crusts removed and cubed.
1/2-1 c ham or lb sausage or bacon
1 c shredded cheese
6 eggs
2 c milk
1 tsp salt
dash of pepper

Place cubed bread in 9x13 dish.  Top with ham, then cheese.
Mix eggs, milk, salt and pepper together.  Pour over the top.

Bake at 350 for 40-45 min
Can be prepared the night before, covered and refrigerated until time to bake.  (uncover when you bake it)

From Celia Spaulding

Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Easy Chicken Cordon Bleu

From Mel's kitchen cafe  DELICIOUS!!! Love love love!

yield: 6 servings

EASY CHICKEN CORDON BLEU

PREP TIME: 15 MINS

COOK TIME: 35-40 MINS

INGREDIENTS:

FOR THE CORDON BLEU:

• 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets) **then cut in half again to make more individual-sized portions.
• Salt and pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6 to 8 ounces)
• 1 cup bread crumbs- panko 
• 2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1 tablespoon Dijon mustard (Bavarian is good!)
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup freshly grated Parmesan cheese

OR THIS SAUCE:

• 1 can cream of chicken soup
• ½ c sour cream 
• Juice of 1 lemon (about ⅓ c)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

Sweet Potato Fries

2 medium sweet potatoes
2 Tbs olive oil
Kosher salt
paprkika
pepper
garlic powder

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt and seasonings on top.

Bake at 425 for 20 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 20 min. Pull out and flip again.  Watch and bake another 10 min. Turn oven off and leave in 10 min or so until ready to eat.

Black Beans and Rice

INGREDIENTS:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 1 3/4 cups rice, cooked with 3 1/2 c water

DIRECTIONS:

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
3. For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

Broccoli Salad

1 lb. fresh broccoli, cut into bite sized pieces
1 cucumber, sliced
1 lb. bacon, cooked and crumbled (opt)
1 small red onion, diced finely
½ cup dried cranberries
¾ cup sunflower seed kernels
1 cup light mayonnaise
 ½ cup sugar
2 tsp. white vinegar

 Instructions

1. Toss broccoli with bacon, onion, cranberries and sunflower kernels.
2. Whisk together mayo, sugar and vinegar.
Toss dressing in with broccoli salad an hour or two before serving.
Refrigerate until ready to serve. Stir before serving. Enjoy!

Creamy Broccoli Salad Author: Jen Nikolaus (thanks to Megan for introducing it to me!!)

Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
2 (8 oz) cans tomato sauce (original recipe calls for 1 but it's really thick)
10 oz package frozen corn
2 (14 oz) can diced tomatoes (original recipe calls for 2 cans, 10 oz with chilies)
4 oz can chopped green chili peppers (or less.  I didn't add)
1 packet taco seasoning
1 tsp cumin
1 tsp chili powder
1 c shredded chicken or 1 c taco quinioa
1/4 chopped cilantro for in it and some for on top individual servings

Combine all in slow cooker and cook on low 4-5 hours for high 3 hours.
(You can use raw chicken.  Cook low 8-10 hours or high 4-6 hours.  Take out half hour before and shred then put back in).

Top with fresh cilantro, sour cream, chips, onions, cheese, Fritos, etc.

From Vickie Allen

Zucchini Muffins

INGREDIENTS:

• 3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
• 2 large eggs
• 1/3 cup canola, avocado, vegetable or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
• 1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
• Raw or coarse sugar for sprinkling on top, optional
• 
  

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
5. Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don’t overmix! It’s ok if the batter is still slightly lumpy.
6. Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
7. Bake for 19-22 minutes until the tops spring back lightly to the touch.
8. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

NOTES:

You don’t need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I’ve given a weight and general cup measure for the zucchini once it is lightly squeezed. 

Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!

From Mel's Kitchen Cafe

• Doubled:
• 1 1/4 c sugar
• 4 eggs
• 2/3 c oil
• 2 tsp vanilla
• 2 1/2 flour
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 c zucchini, lightly squeezed
• 1 c chocolate chips plus a few on top

Instant Pot Baked Potatoes

1. Place 1 c cold water at the bottom of pot.
2. Place washed and pierced potatoes on top of rack in the pot.
3. Tighten lid.  Set to high pressure and cook:
1. 10 min for small potatoes
2. 14 min for small-med potatoes usually that you get from the grocery store 
3. 20 for large potatoes (from Costco)
4. When it's done let pressure release naturally for about 10 min.  Then, turn valve to release remaining pressure.
5. Optional (haven't done it): brush with olive oil and sprinkle sea salt. Bake at 400 for 10 min to crisp.

From this site.

Marissa's Brownies

This recipe is super easy and fits the pan perfectly:

2 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
5 eggs
1 cup oil
1 tsp vanilla
1 cup chocolate chips

Mix all ingredients together and pour into well-greased 9x13 pan.  Sprinkle with the chips on top.  Bake 350 degrees for 30 minutes.

From Marissa Redder

Hot Fudge Sauce

2 c sugar
1/4 c cocoa
1/4 c butter
2 Tbs cornstarch (original recipe: 1/4 c flour)
1 1/2 c cream (her recipe: 1 can evaporated milk)
2 tsp vanilla

Whisk sugar, cocoa and flour in medium pot.  Add evaporated milk.  Whisk.  Heat on medium??   Add butter stirring constantly.  Once it comes to a boil stir constantly for 2 1/2 minutes.  After it cools add vanilla.

From Marissa Redder

Swedish Christmas Rice

3 c cooked rice, white or brown
1/2 can evaporated milk
1/4 c sugar
1 Tbs corn starch
1 c milk

opt:  almonds

Place together in a slow cooker.  Cook on low for a couple hours.  Serve with milk and cinnamon/sugar.

Or cook on stove (in double boiler)

Cake Mix Cookies

1 pkg cake mix (lemon, chocolate, etc)
1/3 c oil
2 eggs

Mix together and drop onto parchment lined pan.
Bake at 375 for 6-8 min.
**1 Tbs scoop for 7 min
**1 1/2 Tbs scoop for 8 min

Or 350 for 9 min.

For Oreos:
Bake cookies as above, using any chocolate cake mix.

Frost with:
1/2 stick softened butter
4 oz cream cheese
2 1/3 c powdered sugar
1/2 tsp vanilla

Lentil Chili

From Mel's Kitchen Cafe  (This sounds awful, but it's so good! Delicious flavor.  Love it over baked potatoes!!)

INGREDIENTS:

• 1 pound lean ground beef or turkey (optional)
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
• 1 medium green bell pepper, cored, seeded and small diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• All the chili toppings your heart desires

DIRECTIONS:

1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Lentils! Let’s talk about them for a sec. I always use everyday, awesome brown lentils for this chili (I buy these ones on Amazon or grab them from the bulk bins at my grocery store). The recipe cooking times are written for these brown lentils. If using green lentils, most likely the cooking time will need to be increased (a couple minutes in the IP, maybe 10-15 minutes on the stove, not sure about the slow cooker). Red lentils will probably cook in about the same time as per the recipe – red lentils tend to break down a bit more so keep that in mind if you use them. 

If omitting the ground beef, I’d probably still saute the onions and garlic in a little oil as I find the onions don’t soften as well with just straight pressure cooking/simmering/slow cooking time. 

Chewy, Soft Pretzels

From Mel's Kitchen Cafe

(Double the recipe to make 12 good sized ones)

INGREDIENTS:

DOUGH:

• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water

TOPPING:

• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

DIRECTIONS:

1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
2. Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
3. Transfer the dough to a lightly greased work surface, and divide it into 6 equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
4. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
5. Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
6. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Taco Quinoa and Lentils

(From Samily)

2 Tbs minced garlic (3-4 cloves) - modify if you aren't a garlic lover
1 cube (about a Tbs) veggie stock
1 1/4 c quinoa, rinsed
1 1/4 c brown lentils, rinsed
5 1/2 c water (or veggie stock)
1/2 Tbs minced dried onion flakes (or use as much fresh onion as you like and cook with garlic)
1/2 Tbs oregano
fresh cracked pepper
3/4 tsp kosher salt
1 tsp coriander
1/4 tsp cumin
1/4 tsp chili powder

Instructions:

1. In a medium saucepan, saute garlic (and onion if desired) in veggie stock until garlic is fragrant.
2. Add quinoa, lentils and water (or veggie stock) and bring to a boil, then reduce to a simmer.
3. Add all the seasoning while you are bringing to a boil.  Allow to simmer until most of the liquid has been absorbed and quinoa and lentils are tender.
4. Serve as if it were taco beans and meat on a tortilla, salad, in place of ground beef, etc.