instant pot korean beef tacos

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Date: January 21st

Recipe: https://pinchofyum.com/instant-pot-korean-beef-tacos

Sauce: https://pinchofyum.com/yum-yum-sauce

Time to table: An hour in the instant pot for the beef, the rest of the toppings can easily be prepared while the beef is cooking.

Servings: We bought a 4lb pack of sirloin steaks from Costco, so we had a lot of leftover beef, enough for yum-yum bowls for Erin and I one night, and then another night of tacos for everyone.

Modifications: Nothing, really.

Erin: Love

Ben: Love

Kids: They’re taco fans, so this one did pretty well.

Notes: Making extra beef was a great idea as the leftovers are fantastic, and the yum-yum sauce lasts awhile too (and I think the sauce really makes the dish).

Posted in beef, cilantro, kimchi, peanuts, triple love | Leave a comment

Farro & Brussels Sprouts Soup

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Date: January 20th

Recipe: https://www.acouplecooks.com/cozy-farro-brussels-sprouts-soup/

Time to table: Well not gonna lie, it took me like an hour to chop everything, but I’m not very quick. Shredding brussels sprouts takes forever! I could have streamlined but I had nothing else to do tonight so it was fine. Once everything is chopped, the soup comes together pretty fast.

Servings: One dinner for the 5 of us, and then 4 lunch-sized servings – a lot!

Modifications: (obviously) we are not vegan, so I used regular Worchestershire sauce, and chicken broth. I also used 1 cup of farro because I like it, and probably more of almost every vegetable than was called for. I chopped the mushrooms as small as I could get them because no one in this family is a mushroom-texture fan but I like the flavor.

Erin: Like+

Ben: Like+

Kids: Everyone enjoyed well enough, Charlie especially – I was pretty shocked!

Notes: We are a pretty anti-mushroom family around here, and in fact I was nearly gagging when chopping them because they gross me out so much, but I DO really love the flavor of mushrooms IN things, so I forged ahead and I’m glad I did! This was a really interesting mix of ingredients, and it worked well. We already had a bag of brussels sprouts and shallots left from making a salad for Christmas (!!) so needed to use them up pronto and this soup fit the bill. I really was shocked that Annie and Luke liked this soup as much as they did, and I think they were also surprised ūüėõ

Posted in brussel sprouts, carrot, farro, garlic, ginger, greens, shallot, spinach, vegetarian, white beans | Leave a comment

Beef Stroganoff

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Date: A few times throughout 2017

Recipe: http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

Time to table: All day in the crockpot, very minimal morning prep time. 20 minutes for veg + noodles.

Servings: Fed all 5 with one lunch.

Modifications: None

Erin: Love

Ben: Like+

Kids: Everyone enjoyed well enough.

Notes: Anne sent this for the first time with a STP meal swap and I was skeptical because I never liked beef stroganoff as a kid (MUSHROOMS UGH – it is telling that I don’t even have a mushrooms tag, and I’m not making one just for this meal) but we all LOVED this. It’s obviously not healthy in any stretch of the imagination, or preservative free but hey, it was delicious so whatever.

Posted in beef, cream cheese, onion | Leave a comment

Chicken & Dumplings

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Date: October 22nd, 2017

Recipe: https://www.foodtasticmom.com/simply-delicious-chicken-and-dumplings/

Time to table: About an hour with chopping time

Servings: A full dinner with some leftovers for lunches

Modifications: None

Erin: Love

Ben: Like+

Kids: Charlie seemed to love it – Annie and Luke ate it pretty well too.

Notes: I made chicken and dumplings last January, and noted that I’d up the spices, and I think this recipe does a much better job of that. Also, love them or hate them, but this recipe included cream of onion soup and that also probably helped to make it a bit more flavorful and creamier. Coworker Erica brought this to a potluck at work and it immediately won me over – so delicious.

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Chicken Enchiladas

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Date: October 17th, 2017

Sauce Recipe: https://cookieandkate.com/2016/enchilada-sauce-recipe/

Enchilada Recipe:

  • Cook and shred 1 lb of chicken breasts/thighs. I did breasts in the InstantPot with 2 cups of broth and some seasonings.
  • Saute an onion and several cloves of garlic in butter until the onions are softened
  • Add 1 tbsp chili powder, 1 tbsp cumin, and 1/2 tbsp of salt and saute for another minute.
  • Add the shredded chicken and cook until warmed through. Take off heat
  • Shred a bunch of cheese
  • Start your tortilla assembly line:
    • A scoop of the chicken mixture
    • A spoonful of the enchilada sauce
    • A pinch of cheese
  • Wrap the tortilla up and place it in the pan
  • Top the tortillas with the enchilada sauce and then more cheese
  • Add some cilantro on top if you like cilantro
  • Bake at 350 for ~30 minutes, uncovered

Time to table: 90 minutes

Servings:¬†A 13×9 pan of enchiladas, plus two extra

Modifications: None

Erin: Love

Ben: Love

Kids: Love

Notes: These enchiladas are the best we’ve ever made, thanks to the sauce recipe that our friends Maggie and Pat used last time they made enchiladas. I doubled the sauce recipe to make 4 cups and I’m glad I did, as two cups would not have been enough.

I worked from home today, so made the sauce and the chicken earlier in the day, which made dinner time a lot easier. Still creates a lot of dishes to clean up though.

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Posted in cheese, chicken, cilantro, garlic, instantpot, Mexican, one dish meal, onion, triple love | Leave a comment

Corn Chowder

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Date: July 28th, 2017

Recipe: https://pinchofyum.com/summery-chipotle-corn-chowder

Time to table: 45 minutes

Servings: A full dinner with some leftovers for lunches

Modifications: I’m not really sure buT I know we used cream, not almond milk.

Erin: Like

Ben: Like

Kids: Who even can remember

Notes: Yes we’re clearly on an extreme Pinch of Yum kick here. I had gum recession surgery over the summer so was limited in what I could eat, this was something that I could eat that wasn’t jello. We have a few corn chowder recipes on here, this one was quite good.

Posted in corn, garlic, greens, one dish meal, onion, potato, soup, zucchini | Leave a comment

Pasta with fresh tomato sauce

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Date: September 19th, 2017

Recipe: https://pinchofyum.com/tomato-sauce

Time to table: 30 minutes

Servings: Depends how much tomatoes you use, we made enough for a dinner’s worth

Modifications: None but I FORGOT THE BUTTER which is a travesty

Erin: Like

Ben: Like

Notes: This was our first year planting tomatoes (because I’m the only one that really likes tomatoes in this family) and we had SO! MANY! just from 2 plants. We had one cherry tomato plant that went absolutely insane, so needed to find some new ways of using them. This was a really good sauce for pasta, I think it’d be even better with some crusty bread. Also extremely easy and a great way to use up excessive cherry tomatoes.

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Korean BBQ Yum Yum Bowls

(I’m going to go back and post a lot of meals I had taken pictures of over the past few months – most Ben made so he can come and modify these posts if he made any changes that I didn’t remember)

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Date: September 10th, 2017

Recipe: https://pinchofyum.com/yum-yum-rice-bowls

Time to table: 1 hour

Servings: 5 adults

Modifications: None, we used kale for the greens. Our rice is darker because we used beef broth in the rice.

Erin: Love

Ben: Love

No kids consumed this meal

Notes: This was my first time trying kimchi and it was amazing. I’m trying to build my tolerance for spicy food. Ben also found some way to poach several eggs at once, which was perfect when we had Kateri and Chris over to eat this one night.

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The first night we had them – but when I did leftovers my poached egg was perfect so that’s why it got top billing above

Posted in beef, date night, eggs, garlic, ginger, greens, kale, rice | Leave a comment

Instant Pot/Slow Cooker Black Beans

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Date: October 15th, 2017

Recipe: http://www.thenaturalnurturer.com/blog/the-best-slow-cooker-black-beans

Time to table: Instant Pot was about an hour total, Crockpot would be 8 hours

Servings: A lot

Modifications:¬†We made this twice – one to bring to school for the teacher’s conference dinner (we used the crockpot for that one), and then tonight in the Instant Pot. I did soak the beans (although I know in the IP you don’t necessarily have to) and I did 35 minutes on high pressure, quick release and the beans were definitely done. The second time I used olive oil instead of coconut oil. I don’t think it really matters what type of oil/fat you use.

Erin: Love

Ben: Love

Kids: Like to Love in taco form

Notes: I was surprised by how much I liked these – very flavorful and the addition of the onions/peppers and salsa really added a lot to the final dish. We had these as black bean tacos tonight, and then for the rest of the week I plan to bring them to work with taco salad fixings for lunches.

(PS yeah we haven’t been keeping up this blog. Blame Ben.)

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There was a lot of extra liquid in the Instant Pot, this is after using a slotted spoon

Posted in black beans, garlic, instantpot, onion, red pepper, vegetarian | Leave a comment

Creamy Thai Sweet Potato Curry

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Date: May 1st, 2017

Recipe: http://pinchofyum.com/creamy-thai-sweet-potato-curry

Time to table: 30 minutes

Servings: A full dinner with some leftovers for lunches

Modifications: None

Erin: Like

Ben: Like

Kids: Annie and Luke not so much (scary new food!), Charlie enjoyed it.

Notes:¬†I made the curry paste as described in the recipe, which was kind of fun and it was nice to be able to freeze it in 2 tablespoon servings so we have more on hand that won’t go bad. I think the frozen curry paste was the biggest win from this recipe.

Posted in cilantro, coconut milk, garlic, ginger, greens, rice, shallot | Comments Off on Creamy Thai Sweet Potato Curry