First instant pot recipe: "Black" (Pinto) Bean Soup!

So, I just followed the first recipe in the book provided. It was a challenge just figuring out how to fit the lid on, but I did it. Not sure yet how the instant pot is going to live up to the hype. It worked okay and I'm definitely going to be using it in my plan to use excessive amounts of kitchen instruments at once, but the whole "it's only ten minutes!' is like... well yeah... once it gets up to pressure and then comes down from pressure...I'm sure it works incredible on things like chilis or meats and things that simmer for a long time, but a lot of mine are pretty fast soooooo we'll see.

Anyway, the recipe was alright, broth was yum but a bit bland, beans were okay. Not bad for a first one, but not even going to bother to make sure I can access it again.

Own Recipe: Stocked Kitchen Breakfast Burrito (7)

1 tortilla factory lo carb tortilla
1 slice of cheddar cheese split into triangles
1/4 of an avocado
1 poached egg (done in the microwave thing and waiting in fridge)
black bean taco filling (waiting in fridge)
salsa
sriracha

= 7 WW

Keeper Own Recipe: Perrier Mocktail/Cocktail

Wine glass (has to be the pretty glass or loses too much ritual!)
Perrier Watermelon Water
Lemon juice
Muddled blueberries

Optional: 1 oz of vodka or something. I've done the tequila, but I'm not sure about it.

Keeper Recipe: Curried Red Lentil and Pumpkin Soup

https://www.budgetbytes.com/2016/02/curried-red-lentil-and-pumpkin-soup/

Easy, delicious, and nutritious. Topped it with 1 tbsp pepitas and a slither of srirachi and it was divine.

In comments: Easy and good to freeze,  And "I cooked it in the instant pot on high pressure for 10 min, natural release."

Roasted Carrots

Two bags of baby Carrots 

Spices - garlic powder, salt, pepper, dried thyme, mrs. dash

4 tsp olive oil 

Mix it all up in a bowl

Put on foiled baking pan

35-40 minutes at 425

Keeper: Slow Cooker Black Bean Taco

Slow Cooker Black Bean Tacos

Author: Kelly Hutchinson

Serves: 6

Ingredients

• 2 cans(15 oz) black beans
• 8 oz can chopped green chiles (I used 2 cans, 4 oz each)
• 1 onion, minced
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 tsp cumin powder
• 1 tsp oregano
• ¼ c water
• 12 taco taco shells (for a GF option use corn)
• Your favorite toppings (I always, always recommend sour cream)

Trrying it on low --- check in 6 hours: 8pm

Instructions

1. Spritz slow cooker with nonstick spray and add all ingredients. Mix well.
2. Cook on low for 6 – 8 hours or high 3 – 5 hours.
3. Once the beans are your desired level of falling apart, divide between the 8 shells and top.

Spinach Egg Pancake!

• 2 ¹⁄₂cup(s)fresh spinach, coarsely chopped, cleaned, (do not dry)

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• 2largeegg(s)

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• ¹⁄₄tsptable salt

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• ¹⁄₄tspblack pepper, freshly ground

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• 1Tbspwater

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• ¹⁄₂tspolive oil

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• 
  

Salsa

Hot Sauce

Instructions

• Heat a medium saucepan over medium-high heat. Add the spinach with just the water that clings to it; cook, stirring constantly, until just wilted, about 2 minutes. Drain well, squeezing out all the liquid. Cool slightly, then chop finely.
• Beat the eggs, salt, pepper, and water in a small bowl until frothy.
• Heat the oil in a small omelette pan until a drop of water sizzles on it. Pour in the egg mixture and swirl to cover the pan. Reduce the heat and cook until the underside is set and the top is a little creamy, about 2 minutes. Sprinkle the spinach and tomato evenly over half the omelette; fold the other half over the filling. Cook until the omelette is completely set, about 1 minute longer. To serve, slide the omelette onto a plate.

Notes