lundi 8 juillet 2019

Corned Beef & Cabbage

Corned Beef & Cabbage

Servings: 12

Tot. Time: 1 hr. 35 min.

Nutritional Value – Calories: 334 | Fat 22.8 g | Protein 23.7 g | Net Carbs 5.5 g


6 c. water

4 lb. corned beef brisket

4 garlic cloves

2 t. black peppercorns

2 t. dried mustard

c. sliced - 2 onions

1 c. chopped – 4 celery stalks

1 c. sliced – 4 carrots


Discard the seasoning packet in the meat package. Arrange the brisket in the Instant Pot. Pour in the water (to cover the brisket), and add the spices.

Secure the lid and choose the meat/stew setting (high-60 min.).

Natural release the pressure (20 min.) and remove the brisket. Place in foil to keep it warm.

Stir in the veggies to the pot and choose the soup function (15 min.). Quick release and add the brisket to the pot. Enjoy!

Chapter 5: Veggies & Side Dishes

Cauliflower Soufflé

Servings: 6

Tot. Time: 32 min.

Nutritional Value – Calories: 342 | Fat 28 g | Protein 17 g |Net Carbs 5 g


2 eggs

head cauliflower

½ c. of each:

-Asiago cheese

-Sour cream/Yogurt

2 tbsp. cream

2 oz. cream cheese

c. mild/sharp cheddar cheese

t. softened butter/ghee

¼ c. chives

6 slices crumbled cooked bacon – optional


Combine the two kinds of cheese, sour cream, cream cheese, cream, and eggs in a food processor. Pulse until smooth and frothy.

Chop the cauliflower, and add to the mixture (pulse 2 seconds at a time). Blend in the butter and chives. Empty into a 1 ¼ quart casserole dish.

Pour the water into the Instant Pot and add the dish. Secure the top and cook for 12 minutes using the high-pressure setting. Natural release for ten minutes, and quick release.

Garnish with the bacon.

Delicious Vegan Mashed Potatoes

Servings: 6

Tot. Time: 30 min.

Nutritional Value – Calories: 98 | Fat 9.5 g | Protein 0 g |Net Carbs 1 g


½ c. water

5-6 baking potatoes

½ t. salt-5 garlic cloves

1 tbsp. vegan butter/extra-virgin olive oil

Dash black pepper/Pinch of nutmeg

Dash of thyme/parsley

1 c. full-fat coconut milk

For the Garnish: Fresh chives


Add the garlic cloves, ¼ t. of salt, water, and the cubed potatoes into the Instant Pot. Set four minutes on high pressure. Natural release the pressure, drain well, mashing slightly to help cool.

Mince the garlic and add it with the rest of the fixings, salt, and ½ cup of the coconut milk (more if dry).

Whip lightly for texture and let it rest for a minute or so. Taste and adjust salt as needed. Top it off with some chives.

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