Keeper Green Shakshuka

America Test Kitchen's Green Shakshuka It was yummy, regular shakshuka is cheaper and easier, but it's a fabulous way to get in a lot of greens and it's an interesting table. I didn't have harissa, but did have ras el hanout, so to turn it into a paste, I did 3 tablespoons ras el hanout, and 2-3 tbsps each of lemon and olive oil--I didn't measure those exactly. I used the pre-cut versions and so skipped the whole seperate stems thing and just put them all at the top GREEN SHAKSHUKA Serves 4 Total Time 1 hour Calories 310 1 tablespoon extra-virgin olive oil 2 pounds Swiss chard, stemmed, stems chopped fine to yield 1 cup, leaves chopped 1 onion, chopped 4 garlic cloves, minced 3 tablespoons harissa, divided. ⅛ teaspoon table salt ½ cup water 11 ounces (11 cups) baby spinach 1 cup frozen peas 1½ tablespoons lemon juice 4 large eggs 1 ounce feta cheese, crumbled (¼ cup) ¼ cup chopped fresh dill, mint, and/or parsley. Crusty bread to serve. 1 Using highest sauté function, heat oil in Instant Pot until shimmering. Add chard stems and onion and cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, 1 tablespoon harissa, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then arrange chard leaves on top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. 3 Stir in spinach, 1 handful at a time, and cook, using highest sauté function, until wilted, about 5 minutes. Stir in peas and lemon juice and season with salt and pepper to taste. Turn off Instant Pot. 4 Make 4 shallow 2-inch-wide indentations in spinach mixture using back of spoon. Crack 1 egg into each indentation. Spoon spinach and sauce over edges of egg whites so whites are partially covered and yolks are exposed. Using highest sauté function, cook until egg whites are just set, about 3 minutes. Turn off Instant Pot, partially cover pot, and let sit until egg whites are fully set and yolks are still runny, 6 to 10 minutes. Sprinkle individual portions with feta and dill and drizzle with remaining 2 tablespoons harissa before serving.

Keeper: Instant Pot Wild Rice Mushroom Soup

https://www.veganricha.com/instant-pot-wild-rice-mushroom-soup/#wprm-recipe-container-29588 I'd like to play with the spices some, but this is delicious and different from my other soups so gets the keeper

Concentrated Tea for Iced Tea Lattes

Just took a mason jar and used more tea bags then doubled what would normally use, later add the ice and the vanilla almond milk. Tried the cinnamon one so far, trying the white tea next.

Backpacking soup

https://www.theyummylife.com/recipes/472 I'm trying to make a soup that helps with hydration that isn't also a sodium bomb. I added more broth with salt to make it taste better, wouldn't do this again

Make your own veggie nachos

I used two different kinds of leftover tortilla chips, added a bag of mexican cheese (which was somehow still less cheese than other recipes), leftover corn, canned rinsed black beans, some cut op tomatoes, some frozen fajita veggies that I briefly sauteed first, and some pickled red onions. Then I put it on aluminum foil 400 degrees for 10 minutes, then topped with some guacamole and salsa. Not the worlds healthiest, but super easy and yummy.

Leftovers soup

Add to pot: 4 cups vegetable broth, 1-2 Tbsp soy sauce, 1-2 tsp toasted sesame oil. 1-2 tsp veggie "oyster sauce", 1 green onion thinly sliced, white parts only, one thing of nori. Heat up and stir, add some frozen veggies, I used peas and carrots because that was the only option I had taht wouldn't waste a steamer bag. When it's all heated through add the green onion and spinach. This is modified from the previous dumpling soup. The point is the reminder that it's super easy, you can just make soup. There's a ton of stuff you could add to this too.

Roasted Sweet Potato Leftovers Toppings

Roasted sweet potato put pepperjack cheese, canned black beans, and leftover spicy marinara sauce (didn't have salsa but conveniently it's delicious) warm up in microwave. Top with green onions and pickled red onions.