For the Pork:
3 Tablespoons oil
2 Tablespoons smoked paprika
2 Tablespoons brown sugar
1 Tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork shoulder or butt, cut into large chunks
1 bell pepper, diced
1 small onion, diced
1-2 cups bbq sauce of choice
For the Dressing:
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
2 teaspoons minced fresh chives
1/2 teaspoon dry mustard powder
11/2 teaspoons thyme leaves
1/4 teaspoon dried dill weed
sale and pepper to taste
optional: pinch of chipotle powder
For the Slaw:
1 medium head green cabbage
salt
1 red bell pepper, chopped
3 carrots, peeled and shredded
1/2 small red onion, finely chopped
Pork:
1. In a large bowl combine all seasoning and oil to make a paste. Smear on all sides of the pork. Pour chicken stock into the inner pot of the Instant Pot adding bell pepper and onion. Nestle pork pieces into liquid trying not to let the seasonings run off.
2. Close and lock lid with pressure handle in sealing position. Cook on high pressure for 60 minutes. When finished release pressure naturally for 14 minutes, then release additional steam.
3. Transfer pork, onions, and pepper onto a baking sheet with sides to hold juices. shred meat and discard any large pieces of fat.
4. Pour bbq sauce on to meat with a little of the reserved cooking liquid, coat all meat keeping it juicy. Either serve immediately or transfer back into emptied instant pot to keep warm.
Dressing:
1. In a medium bowl combine buttermilk, mayonnaise, and lemon juice. Whisk in garlic, chives, mustard, thyme, and dill. Cover and refrigerate for 2 ish hours. Adjust taste with salt and pepper if needed.
Slaw:
1. if desired, place cabbage in a colander and cover with salt. Let sit for 30-45 minutes over a sink so as to dry out the cabbage leaving it crispier. Rinse cabbage well under cool running water making sure salt has been removed. Tap to dry well.
2. In a large mixing bowl combing cabbage, bell pepper, carrots, and onion. Add 1/2 to 3/4 cup of dressing and toss to evenly coat veggies. Taste and adjust flavors if necessary. Cover and refrigerate at least 30 minutes. Drain any excess liquid before serving.
To Serve:
1. Lightly toast bun, if desired. Pile on some pulled pork and top with slaw. Serve and enjoy.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
Showing posts with label Gluten Free cookbook. Show all posts
Showing posts with label Gluten Free cookbook. Show all posts
Tuesday, January 7, 2020
Chicken Pot Pie Casserole
2 Tablespoons vegetable Oil
11/2 pounds chicken breast cut into pieces
1 teaspoon salt
2 teaspoons pepper
1 medium onion diced
1 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 cup frozen corn kernals
12 ounces linguini noodles (we like Barilla gluten free noodles)
31/4 cup chicken stock
2 Tablespoons fresh thyme leaves
3/4 cup heavy cream (I just used whole milk)
1. In Instant Pot saute generously seasoned chicken in olive oil in the inner pot. cook for 2-3 minutes or until chicken is white. Remove from pot.
2. Add onion and saute until soft, but not brown. Add garlic for 30 seconds then press cancel.
3. Return chicken to pot and add frozen veggies, noodles, chicken stock and thyme.
4. Close and lock lid with pressure release handle in sealing position. Manual cook on high for 6 minutes.
5. When cook time is finished do a quick release of pressure. Stir in heavy cream, press saute and allow mixture to cook for another 2-3 minutes or until desired thickness.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
11/2 pounds chicken breast cut into pieces
1 teaspoon salt
2 teaspoons pepper
1 medium onion diced
1 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 cup frozen corn kernals
12 ounces linguini noodles (we like Barilla gluten free noodles)
31/4 cup chicken stock
2 Tablespoons fresh thyme leaves
3/4 cup heavy cream (I just used whole milk)
1. In Instant Pot saute generously seasoned chicken in olive oil in the inner pot. cook for 2-3 minutes or until chicken is white. Remove from pot.
2. Add onion and saute until soft, but not brown. Add garlic for 30 seconds then press cancel.
3. Return chicken to pot and add frozen veggies, noodles, chicken stock and thyme.
4. Close and lock lid with pressure release handle in sealing position. Manual cook on high for 6 minutes.
5. When cook time is finished do a quick release of pressure. Stir in heavy cream, press saute and allow mixture to cook for another 2-3 minutes or until desired thickness.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
Chicken Tetrazzini with noodles
1 Tablespoon Olive Oil
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish
1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish
1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
Sunday, January 5, 2020
Chicken and protein of choice Jumbalaya
1 Tablespoon Olive Oil
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes
1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes
1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
Black Bean soup with Cilantro Lime Cream
For the soup:
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime
Optional: shredded chicken
For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste
Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges
Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.
Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.
This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime
Optional: shredded chicken
For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste
Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges
Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.
Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.
This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.
Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw
Subscribe to:
Posts (Atom)