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The boys do not like when Hubby makes pasta dishes because he doesn’t always drain the pasta. He’ll rather use a slotted spoon to get out the pasta. Needless to say, it becomes very mushy.
So whenever we do have any pasta dishes, I’m the only one who cooks or if he cooks the pasta, he needs to be reminded to drain the pasta. I know us bugging him drives him crazy.
Making the spaghetti in the pressure cooker eliminates the need to drain the pasta because all of it is made in one pot.
Youngest is not always the best eater. He doesn’t always eat a lot of food at meals. When he ate 2 servings of the spaghetti, I knew this recipe was a keeper.
Hubby doesn’t always want to eat leftovers even though I plan for them during the week. He actually volunteered to eat the leftovers the next day. This also told me that this recipe was a keeper.
What you need for the recipe
spaghetti noodles ground beef jar of spaghetti sauce water Italian seasoning optional: diced onions Pressure Cooker Spaghetti
Pressure Cooker Spaghetti
Ingredients 0.5 pound of spaghetti noodles 0.5 pound of ground beef 1 (26 oz.) jar of spaghetti sauce 1 (26 oz.) jar full of water plus about 2 to 3 Tbsp. more of water 1 small or 1/2 large onion, diced – optional 1 Tbsp. extra virgin olive oil or avocado oil – optional
Directions Set your electric pressure cooker to saute. If you are going to add onions to your spaghetti, add the oil and then the onions. Cook the onions for 4 to 5 minutes or until translucent. Remove from the pot. Add the ground beef to the pot. Cook until no longer pink. Make sure you break up the ground beef so the pieces are equal pieces. (About 5 minutes) Drain the fat from the ground beef. Add the spaghetti sauce, water, Italian seasoning, and onions, if using them. Stir. Add the spaghetti noddles. (Break them in half.) Make sure the noodles are covered with sauce and water. Add a little more water, if needed. Set the pressure cooker to manual 8 minutes. Put the lid on the pressure cooker making sure the valve is set to seal. When it’s done cooking, quick release the valve. Stir the spaghetti. Enjoy with Parmesan cheese, if desired.
You can use ground turkey instead of ground beef. If you want to make it vegetarian, you can use the beefless beef from Trader Joe’s. Just start with step 4 unless you are adding the onions. Have a magical day,
My aunt came into town and helped me rearrange my pantry. Once I knew what was in my pantry, it was easy to decide what to make for dinner.
I had some Pasta Roni’s Butter and Garlic noodles, sundried tomatoes, black olives, chickpeas, and canned chicken in the pantry. What could I make for dinner?
I cooked up one box of the butter and garlic noodles and added the drained chicken to the noodles.
Once I cooked up the other box of the noodles, I placed half of it in the other bowl. With the other half, I added sundried tomatoes, black olives, and drained chickpeas. YUM! It sort of reminded me of my favorite dish at Piada.
Sundried Tomato Garlic Noodles
1 box of Pasta Roni, Butter and Garlic
¼ c. sundried tomatoes
¼ c. black olives or Kalamata olives
¼ c. drained and rinsed chickpeas
1 to 2 tsp. grated Parmesan cheese, optional
Make the Pasta Roni according to the directions on the box.
Once the Pasta Roni is cooked, add the sundried tomatoes, olives, and chickpeas.
Sprinkle Italian seasoning and Parmesan cheese.
Last week was crazy. I only worked twice during the week. We had below freezing temps. Extremely below freezing temps. The wind chill on a couple of the days registered -20 or so below.
Continue reading Mom, What’s For Dinner? – January 8, 2018 & Pressure Cooker Steel Oats
Last week, I mentioned that I have xanthan gum in my gluten free pantry. I use the xanthan gum to make this bread.
It is soft and delicious.
Soft Gluten Free Bread
– 1 & ½ c. water or milk
– 3 to 4 Tbsp. honey or sugar (I use honey.)
– 2 ½ tsp. Dry active yeast
– 3 c. gluten free flour mix
– 1 & ½ tsp. Xanthan gum
– 4 tsp. Baking powder
– 1 tsp. Salt
– optional: Mix in your desired sweet or savory flavors (cinnamon or garlic powder)
– 2 tsp. Apple cider vinegar or lemon juice
– ¼ c. olive oil
– 2 lrg eggs
In a measuring cup, measure milk. Place milk in microwave. Warm on ½ power for 1 to 2 minutes or until warm to touch. Stir in the honey. Then sprinkle on yeast. Set aside to allow to proof for 10 minutes.
In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors. (Dry ingredients)
Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl. Using the paddle attachment, mix of a minute.
Add the proofed yeast mix to the ingredients in the stand mixer bowl. Mix for a minute.
Add the dry ingredients and beat on medium-high for 3 minutes. Dough will be wet, sticky, and thick.
Oil and flour a 9 by 5 loaf pan.
Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan. Smooth out the loaf with the spatula.
Preheat oven to 375 degrees Fahrenheit.
Place the bread mixture on top of the oven. Do NOT over proof your bread. Let it rise for about 20 – 30 minutes. Don’t allow it to rise above your loaf pan. Otherwise it will either flow over the pan or collapse.
Bake for about 35 to 45 minutes.
Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest. Within one or two minutes, gently turn it out onto its side onto your cooling rack.
Allow it to cool completely before cutting into slices. Use a serrated bread knife.
Enjoy with your favorite toppings!
My mom an I enjoy going to a place called Hot Head Burritos. We usually get a lil bowl with either brown or white rice, pinto or black beans, and our choice of meat and toppings.
You can use this recipe to be the base of your own burrito bowl. It would be delicious with
taco meat or chicken ranch taco meat. You can use either black or pinto beans. It’s up to you to decide what type of toppings are on your burrito bowl.
Some topping ideas are: lettuce, tomatoes, salsa, pico, sour cream, corn, and guacamole. Yum!
As you can see being gluten free does not have to be boring.
– 2 Tbsp. oil
– 1 onion
– 1 garlic clove, minced
– 2 c. white rice
– 2 Tbsp. homemade taco seasoning
– 2 c. water
– salt to taste
Set an electric pressure cooker to saute’.
Add the oil, onions, and garlic. Cook until onions are translucent.
Add the rice and taco seasoning. Stir. Cook for 2 minutes.
Add water and salt. Stir. Manually set the pressure cooker to 8 minutes on high. (Put the lid on the pressure cooker.)
After the rice has finished cooking, do a quick release.
Fluff the rice.
Serve and enjoy!
I didn’t feel good on Wednesday night so I did not get this post up for the week. Headache and tiredness. Yuck! It was an early night for me.
This week’s prompt is what do I like about fall.
The flavors of fall – cinnamon, nutmeg, and cloves
Pumpkin Pie Spice Pumpkin Spice Latte, Maple Pecan Lattes, and Blackberry Pie Lattes.
I get the Blackberry Pie Lattes from a local coffee shop called Winans.
The crisp air – I can wear my Mickey Mouse hoodie.
My Autumn Glory Maple Tree
Taken in 2014
Taken in 2014
Halloween – My town is known for decorating for Halloween. They usually have a parade celebrating Halloween. We’ve never done it though.
The boys are getting too old for trick or treating. Insert sad face.
Our dog can go on more car rides because it’s not too hot.
The last Thanksgiving with Tanya (2015)
The trees changing colors
The two things I don’t like about fall are :
Extreme Storms – Rain or wind or a combo of both
Please continue to the next page for my next gluten free recipe.
I love the flavors of fall – cinnamon, nutmeg, cloves. All of those flavors make my taste buds sing.
Hubby laughs at me buying all of the pumpkin flavored goodies.
When I got up on Saturday, I was craving pumpkin muffins. Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.
So it’s up to me to bake my own muffins.
I googled gluten free pumpkin muffins and found this recipe.
I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe. She also suggested adding chocolate chips which I did. Yum!
Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.
I enjoyed my muffin with butter and a mug of pumpkin spice coffee. Delicious!
Gluten Free Chocolate Chip Pumpkin Muffins
– 1 & ¼ c. all purpose gluten free flour
– ¾ c. brown sugar
– 2 tsp. Baking powder, double acting
– 1 & ½ tsp. Pumpkin pie spice
– ½ tsp. Cinnamon
– ¼ c. nutmeg
– ¼ tsp. Salt
-1 c. pumpkin puree
– 2 eggs
– ¼ c. softened butter (½ a stick)
– ¼ c. milk
– 2 tsp. Apple cider vinegar
– ¼ to ½ c. chocolate chips
Preheat oven to 400 degrees. Line a muffin tin with wrappers or grease the muffin tins.
Combine flour, baking powder, and spices in a large mixing bowl. Set aside.
In a small mixing bowl, beat eggs. Add to dry ingredients.
Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl. Mix. Pour into the dry ingredients.
Using an electric mixer, blend until combined.
Fold in the chocolate chips.
Fill the muffin cavities ⅔ rds full.
Bake for 20 to 25 minutes, or until the tops are browned.
The Wee One loves this applesauce. He had two bowlfuls at our Sunday dinner.
It take a little time to prep the apples but it’s worth it when you smell the delicious aromas of cooking apples with cinnamon and pumpkin pie spice.
I used gala apples, golden delicious, and Macintosh apples at different time. Each one was delicious as applesauce.
Instead of refined sugar, I used coconut sugar which has a lower glycemic index than white sugar. (35 instead of 60 so your blood sugar won’t spike as easily.)
Since I’ve been loving pumpkin spice lately, I use pumpkin spice instead of cinnamon. You can use either spice.
Cooked down apples
To make it Whole 30 friendly, omit the sugar. Remember only eat a little bit of fruit while on the Whole 30 because you don’t want to feed your sugar dragon.
Pressure Cooker Applesauce
– 2 to 4 pounds apples: peeled, cored, and sliced
– ¼ c. water
– ¼ c. sugar
– 2 tsp. Cinnamon or pumpkin pie spice
Prepare the apples. Add to the pressure cooker.
Pour the water over the apple. Sprinkle the sugar and spice over the apples.
Put the lid on the pressure cooker.
Manually set the pressure cooker to 5 minutes.
When the apples are finished cooking, allow the pressure cooker to naturally release pressure for 20 minutes.
After the pressure cooker’s pressure has been released, open the lid and place the apples in the blender.
Blend until smooth. (About a minute)
Enjoy cold or warm!
I decided to create a new potato casserole for our Sunday dinner. My mother-in-law told me that she loved it as she scooped up a second helping of the casserole. So I think it’s a winner in my book.
Continue reading Potato Casserole – Blog Post #5
When I went grocery shopping last Sunday, I got some boneless pork ribs. I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.
I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.
When I served dinner last night, Hubby was delighted with the ribs. Since there were a couple left over, he claimed them as his own for our left over night. So I think this marinade is a winner.
This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.
Bonus: It’s Whole30 friendly.
Oh, and I finally figured out how to make my recipes printer friendly. That’s been a big problem during the 7 years I’ve had this blog.
Lemon Garlic Marinade
-1 lemon, zest and juiced
-1 clove of garlic, minced or 1 Tbsp. minced garlic
-2 Tbsp. extra virgin olive oil
-1 tsp. Salt
-1 tsp. Pepper
-2 tsp. oregano
In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
Add either boneless ribs, pork chops, or chicken breast.
Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
Preheat the oven to 425 degrees. Place meat in a baking dish.
Cook the pork or chicken for 20 to 30 minutes.
Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
Serve and enjoy!
The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.