Instant Pot Lentil Soup

This lentil soup recipe from Kitchen Treaty is delicious!

INSTANT POT GOLDEN LENTIL & SPINACH SOUP

PREP: 5 MINUTES

COOK: 30 MINUTES (INCLUDING SAUTEEING AND WARM-UP)

TOTAL: 35 MINUTES

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

INGREDIENTS:

• 2 teaspoons olive oil
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 medium stalk celery, diced (about 1/2 cup)
• 4 medium cloves garlic, minced (about 2 tablespoons)
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt + more to taste (I used a little less)
• 1/4 teaspoon freshly ground black pepper+ more to taste
• 1 cup brown lentils, rinsed well in cold water
• 4 cups low-sodium vegetable broth
• 8 ounces (about 6 cups) baby spinach (I used 2 cups of beet greens)

1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
2. Add the lentils and pour in the broth. Stir.
3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes (I might try 10 minutes next time).
4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
6. Keeps in the refrigerator for about 3 days. Freezes well too!

Turkey Meatballs

Just made these - very good

 Allrecipes

Ingredients
1 1/2 pounds ground lean turkey
1/4 cup shredded Parmesan cheese
2/3 cup dry Italian bread crumbs
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon dry mustard
1/4 cup tomato sauce
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
3 garlic cloves, minced

Directions
Preheat the oven to 400 degrees. Combine all the ingredients together; stir well in a bowl.

Form around 30 balls out of the mixture. Put them on a broiler pan coated with oil

Bake around 15 minutes or until a cut meatball shows no pink inside.

Serve with pasta and sauce or place on a sandwich.

Crock Pot Shredded Beef Tacos

delicious! from Life in the Lofthouse

Crock Pot Shredded Beef Tacos

Prep Time:10 Min Cook Time:8 Hr Total Time:8 Hr 10 Min

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tablespoons chili powder
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1 Lime

Serve With

• Warm flour or corn tortillas
• Shredded lettuce
• Cheddar cheese, shredded
• Diced tomato
• Guacamole
• Sour Cream
• Salsa

Instructions

• 1
  Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
• 2
  In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
• 3
  Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat.
• 4
  Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.

life in the lofthouse http://life-in-the-lofthouse.com/

Bibimbap

by Plated
I'll type it up someday.... maybe

Joelle's best ever smoothie

Not too sweet and a nice balance of protein

For 1 smoothie

Kirkland organic blueberries - handful
4 ice cubes
1/3 banana
handful baby kale (she keeps it in the freezer)
5 walnuts
1 scoop beloved blends cacao
1 scoop collagen peptides  (opt)
1 spoonful of raw cacao
almond milk to cover

blend

Parmesan Roasted Cauliflower Bowls

(2 servings) from Plated

 Ingredients:

 2/3 cup quinoa
12 oz cauliflower
1 Tbs grated Parmesan cheese
3 Tbs sliced almonds
6 oz dinosaur kale
1 shallot 1 clove garlic
1 1/2 tbs apple cider vinegar
1 Tbs dijon mustard
1 Tbs honey
1/4 cup roasted red peppers
1 Tbs balsamic vinegar
1/4 cup plus 3 Tbs olive oil

 Preheat oven to 425. In small pot combine quinoa, 1 1/3 cups water and 1/4 tsp salt. Bring to boil, cover, reduct heat to medium low, simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat, set aside still covered.

 While quinoa cooks, cute cauliflower into 1/2 inch florets, discarding tough stem and leaves. On a baking sheet, toss cauliflower with Parmesan and 1 Tbs olive oil. Season with salt and pepper as desired. Roast in oven until lightly browned, about 15 minutes. Remove from oven, sprinkle over almonds and continue roasting until almonds are golden and cauliflower is tender, 5 more minutes. Set aside.

While cauliflower roasts, rinse kale, trim and discard stems, and thinly slice leaves crosswise. Mince shallot to yield about 1 1/2 TBs. Mince garlic. In large bowl, whisk together apple cider vinegar, dijon mustard, 1/2 TBs honey, and minced shallot. Season with salt and pepper as desired. Whisking continuously, slowly add 1/4 cup olive oil until fully combined. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.

 In a blender, combine roasted red peppers, balsamic vinegar, garlic, remaining honey, and 2 Tbs olive oil. Pulse until mixture is smooth and combined (immersion blender works well too). Alternatively chop roasted red peppers and whisk with remaining ingredients in a medium bowl until mixture comes together. Season with salt and pepper as desired.

 Plate: Add quinoa to bowl with kale and toss to combine. Divide kale and quinoa between serving bowls and top with cauliflower and almonds. Drizzle red pepper sauce.

Autumn Ingredient Salad

Nutrition

Makes 4 servings. 
Nutrients per serving:
Calorie: 514
Protein: 15g
Fat: 29g
Saturated Fat: 4g
Monosat Fat: 21g
Carbs: 54g
Fiber: 16g
Vitamin A IU: 6,605
Vitamin C: 169mg
Calcium: 139mg
Magnesium: 61mg
Potassium: 1042mg
Sodium: 1088mg

I've make this twice and it's yummy!

A True Food Kitchen exclusive! This colorful vegetable salad celebrates fall’s vibrant flavors, and provides steady energy for cool-weather work and play. Brussels sprouts, butternut squash and cauliflower – oven-roasted to bring out their sweetness – are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It’s guaranteed to help warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.

Ingredients

2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts halved
2 cups canellinni beans (cooked and drained)
3 tablespoons dry pomagranate seeds
3 tablespoons dry mulberries

Dressing

3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil

Instructions

For the dressing:

1. Combine all ingredient except the olive oil and whisk to combine.
2. Slowly drizzle in the olive oil while whisking, set aside.

For the salad:

1. Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
2. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.
3. Roast the squash and Brussels sprouts using the same technique as the cauliflower.
4. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits
5. Toss in the dressing to evenly coat everything.

Salad will keep marinated for up to 2 days in the fridge.