Marie’s Classic Coleslaw

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Marie’s Classic Coleslaw

Ingredients

¾ cup Marie’s Original Coleslaw Dressing
1 medium head green or red cabbage, shredded OR 1 (16 ounce) bag shredded cabbage
1 cup shredded carrot
⅓ cup sliced green onion
Salt and freshly ground black pepper to taste

Method
1. Combine all ingredients; toss to coat with dressing. Cover; refrigerate at least 2 hours.
2. Toss again before serving.

Prep
• Prep: 10 Minutes

Source: Marie’s.com (8 servings)

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Surgery, Take Two

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First post-op, not as bad as last year’s surgery when the implants went in.

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More blocks

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Instant Pot Bone Broth Recipe

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Instant Pot Bone Broth Recipe
Ingredients

2 – 3 pounds bones, (I usually use chicken bones that are leftover from our weekly Instant Pot roast chicken, but you can also use 2-3 pounds beef, lamb, non-oily fish or pork bones)*
Assorted veggies – I usually toss in half an onion, a few carrots, a few stalks of celery, and fresh herbs if I have them on hand
Splash of apple cider vinegar (about 1-2 tablespoons)
1 teaspoon unrefined sea salt.
Filtered water

Method
1. Place bones in Instant Pot and top with veggies, apple cider vinegar, and salt.
2. Add water until the pot is ⅔ full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. I almost never wait. (Shhhh!!)
3. Select the ‘Soup’ button and set the pressure to “low” while increasing the cook time time to 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.)
4. After two hours, allow the Instant Pot to depressurize naturally.
5. Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge.

Notes
*If you’re using beef, lamb, or pork bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Source: Mommypotamus (Servings: –)

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Garlicky Beef Tenderloin with Orange Horseradish Sauce

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We had this over the holidays, it came out great!

Garlicky Beef Tenderloin with Orange Horseradish Sauce

Ingredients

(4-pound) beef tenderloin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon chopped fresh rosemary
1 fat garlic
2 tablespoons extra-virgin olive oil
2 cups crème fraîche
¼ cup white horseradish
Grated zest of half an orange

Method
1. Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
2. Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
3. In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
4. Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
5. In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

Prep
• Total Time: 40 Minutes

Source: NYT Cooking (8 servings)

Categories: beef, Cooking, New York Times, recipes, tenderloin | Leave a comment

Instant Pot Broccoli

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Instant Pot Broccoli

Ingredients
1 cup water
Broccoli

Method
1. Pour one cup of water or broth into the liner, place cut-up broccoli into the steamer basket, then place it into the Pot liner.
2. Place the Instant Pot lid onto the pressure cooker and turn until sealed. Make sure that the Steam Release handle is pointed to “Sealing”.
3. Now on the front panel, press Steam, then hit the minus “-” button until it shows zero “0” on the display.
4. That is all you do. It will then display “ON”, which means that the Instant Pot is now heating up the liquid so that it can build pressure in the pot. Once the little silver pin next to the Steam Release handle has popped up, it will begin the count down.
5. Once the Instant Pot has alerted you that it is done cooking, release the pressure by turning the Steam Release handle to the “Venting” position. You will know when the pressure is all released when the little silver pin next to the handle drops down and you can easily open the lid. NEVER try to force the lid open! When you open the lid, make sure you open it away from you.
6. To turn off the Instant Pot, hit the “Keep Warm/Cancel” button or unplug the machine.

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Stitchin’

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Surgery – take 2

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Second surgery – two days from the year of my last one!

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Good for gluten free

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Test baked these brownies – winner!

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Beef Bone Broth

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Made by hubby in the instant pot. Highly recommended post surgery.

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