Borders on!

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Getting there…

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I need to join my blocks and add the sunflower borders!

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More quilts to bind!

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Time to get some binding!

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Instant Pot Easy Chili Mac

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Instant Pot Easy Chili Mac

12 SmartPoints (Green), 2020, ground beef, Instant Pot, Prepared by Melissa
Prep Time: 5 min Cook Time: 4 min Servings: 6 (about 1 1/2 cup each) Source: recipeteacher.com

INGREDIENTS
1 lb. ground beef (90% lean)
2 1/2 cups elbow macaroni
14.5 oz can of diced tomatoes with green chilies
8 oz can tomato sauce
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon salt, divided
1 cup shredded colby jack cheese
3 1/2 cups water
DIRECTIONS
Set Instant Pot to saute mode and add ground beef and 1/2 teaspoon of salt. Stir often until all the beef is browned. Should take about 5 minutes. Press cancel and drain fat.

Sprinkle chili powder, cumin and 1/2 teaspoon salt on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 1/2 cups water and make sure all macaroni is submerged. Add cans of tomato sauce and diced tomatoes right on top in the center. Do not stir!

Secure lid, make sure vent is set to sealing and pressure cook (“manual” on some Instant Pots) on high for 4 minutes. When timer is complete, quick release the pressure.

Remove lid and stir contents well. Everything will begin to thicken. Add 1 cup of shredded colby jack cheese and stir it in so it melts into the sauce.

Serve with additional shredded cheese on top and enjoy!

Categories: 12 SmartPoints (Green), beef, Cooking, ground beef, Instant Pot, recipes | Leave a comment

15 Minute Spicy Udon and Vegetable Stir Fry

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15 Minute Spicy Udon and Vegetable Stir Fry
★★★★★
10 SmartPoints (Green), 2020, Asian, Meatless
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 minutes Difficulty: Easy Servings: 3 Source: seasonsandsuppers.ca

INGREDIENTS
Stir Fry:
1 Tbsp vegetable oil or other neutral cooking oil
1/2 medium onion sliced or diced
1 medium carrots spiralized and chopped or grated
1 cup green onion sliced diagonally (green part only)
3 cups baby spinach
14 oz soft vacuum-packed udon noodles 400g
Sauce:
1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 Tbsp brown sugar
2 cloves garlic minced
1 Tbsp fresh ginger minced
For garnish:
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro

DIRECTIONS
Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn’t necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.

In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.

If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.

Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

NOTES
Soft, vacuum-packed udon noodles do not require any pre-cooking. You can simply add to your dish and heat through. You can pre-soak in a large bowl of warm water to loosen and separate the noodles before adding to your dish, if you like.

Frozen Udon Noodles should be cooked in a large pot of boiling water for about 1 minute.

Semi-dried udon noodles should be cooked in a large pot of boiling water for about 8 minutes.

Dried udon noodles need to cook in a large pot of boiling water for about 10 minutes.

Test for doneness by removing noodle from pot, running it under cold water, then biting. Udon shouldn’t be hard in the middle.

Categories: 10 Smartpoints (Green), Asian, Ethnic, meatless, recipes | Leave a comment

Done!

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via PressSync

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Kung Pao Chicken

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Kung Pao Chicken

INGREDIENTS
FOR THE STIR FRY
2 tablespoons vegetable oil divided use
1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
1 1/2 tablespoons corn starch
1 red bell pepper cut into 1 inch pieces
1 green bell pepper cut into 1 inch pieces
1/2 cup yellow onion cut into 1/2 inch pieces
1 1/2 teaspoons minced garlic
4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
1/2 cup roasted unsalted peanuts
salt and pepper to taste
FOR THE SAUCE:
3 tablespoons low sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon corn starch
1/4 cup water

DIRECTIONS
Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.

Remove the chicken from the pan. Cover to keep warm.

Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.

Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.

While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

2020, breast, boneless skinless, Chicken, Prepared by Melissa
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Source: dinneratthezoo.com

NUTRITION
Calories 295kcal
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g

Categories: Asian, breasts, chicken, Cooking, Ethnic, recipes | Leave a comment

Instant Pot Chicken

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Instant Pot Chicken

★★★★
Chicken, Instant Pot, Recipes I want to try
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 4 servings Source: wellplated.com

INGREDIENTS
Mexican Instant Pot Chicken
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Italian Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons Italian seasoning

All-Purpose Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons poultry seasoning

Classic Salt and Pepper Instant Pot Chicken
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
DIRECTIONS
The cook time will remain the same whether you have a small amount of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have. The time it takes to come to pressure will also be longer if you’re cooking frozen chicken.

Add 1 cup of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. (See notes for the correct water amount if using a 3-quart or 8-quart Instant Pot.)

Season your chicken, if desired. (See blog post above for suggestions.)

Set the Instant Pot to cook on high pressure for the number of minutes specified in the blog post above, depending upon the type of chicken you’re cooking (breasts or thighs, fresh or frozen, bone-in or boneless). The number of minutes won’t change depending upon how much chicken you add (for example, 1 pound or 3 pounds) or your Instant Pot size; it will simply change the number of minutes it takes the pot takes to come to pressure and the countdown to begin.

After the cook time has finished, either vent immediately OR let the pressure release naturally for 5 minutes. (Reference the release directions listed in the blog post above for the type of chicken you are using.)

Carefully open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If your chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it rest for 5 additional minutes, or until it hits the magic 165 degrees F.

Remove the chicken to a cutting board. Let cool until easy to handle.

Once cool enough to handle, shred or dice as desired. Alternatively, you can remove the trivet and excess liquid from the Instant Pot, return the chicken to the pot, then use a hand mixer to shred it quickly and easily. Use as desired.

NOTES
How Much Water to Add to the Instant Pot (Varies by Model)

6-quart Instant Pot: add 1 cup water
3-quart Instant Pot: add 3/4 cup water
8-quart Instant Pot: add 1 1/2 cups water

CHICKEN BREAST INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Breasts

8 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Frozen Boneless, Skinless Chicken Breasts

12 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Fresh Bone-In Chicken Breasts (With Or Without Skin)

10 minutes, natural release for 5 minutes
Based on 12-ounce bone-in chicken breasts

Frozen Bone-In Chicken Breasts (With Or Without Skin)

25 minutes, vent immediately to release any remaining pressure
Based on 12-ounce bone-in chicken breasts

CHICKEN THIGH INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Thighs

6 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Frozen Boneless, Skinless Chicken Thighs

12 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Bone-In Chicken Thighs (With Or Without Skin)

Fresh Bone-In Chicken Thighs (With or Without Skin)

10 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

Frozen Bone-In Chicken Thighs (With or Without Skin)

15 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

NUTRITION
Amount per serving (4 ounces shredded boneless, skinless chicken breast) — Calories: 187, Fat: 4g, Saturated Fat: 1g, Cholesterol: 96mg, Protein: 35g

Categories: chicken, Instant Pot, recipes | Leave a comment

Turkey Chili

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Turkey Chili

2020, New York Times Cooking, Prepared by Melissa, Soup & Chili, Turkey, turkey, ground
Cook Time: 35 minutes Servings: 6 Source: cooking.nytimes.com

INGREDIENTS
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

DIRECTIONS
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Categories: chili, ground, recipes, turkey | Leave a comment