Tag Archives: Vegetables

Sweet Korean Lentils (itdoesnttastelikechicken)


2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes


1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving

In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.


Copycat Green Giant Niblets Corn in Butter Sauce (geniuskitchen)

2  16 oz bags frozen corn (yellow “or” shoepeg white, any brand)
2 t salt
1⁄2 c butter, cut up
1 t sugar
1 c water
1 1⁄2 t cornstarch

Add corn to large sauce pan along with all ingredients except water and cornstarch. Stir corn mix over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally until corn is tender, about 10 min. Serves 10 – 12.

Tornado Potato (tasty)

2 medium white potatoes
1/4 c butter, melted (can sub olive oil)
1 c grated parmesan cheese
1/2 t black pepper
1 T garlic powder
1 T paprika
1 t salt
fresh parsley, chopped, for garnish

Preheat oven to 325º F. Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato (spiral cut). Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika and salt. Place the skewered potato over the bowl and shovel the mix all over the potato until it is entirely coated. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet. Bake for 25 – 30 min or until nicely browned. Garnish with additional parmesan and parsley. Allow to cool for 5 min. Makes 2 servings. Note to Me: Try baking at 425 F.

Pressure Cooker Mashed Potatoes (pressurecookrecipes)

4 russet potatoes or 6 Yukon gold potatoes, peeled and quartered
1 c water
1/2 c milk
2 T unsalted butter
2 cloves garlic, minced
2 T grated Parmesan cheese
Kosher salt & pepper to taste

Fill the pressure cooker with 1 c water. Place the vegetable steamer in the pot and add quartered potatoes in the steamer trivet. Close the lid. Cook in high pressure for 8 min then quick release. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt butter and add garlic. Add a pinch of kosher salt. Sauté the garlic for 1 – 2 min until fragrant and golden in color. Add milk and deglaze the pan. Remove mix from heat when it is hot. Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mix until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper. Serve warm.

Pressure Cooker Roast Potatoes (hippressurecooking)

4 – 5 T vegetable oil
1 – 2 lbs baby or fingerling potatoes (however many will just cover the base of your pressure cooker)
1 sprig Rosemary
3 garlic cloves (outer skin on)
1/2 c stock
salt and pepper to taste

Push to Saute button on the pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8 – 10 min). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the lid of the pressure cooker. Cook for 7 min at high pressure. When time is up, release pressure using the Natural method, about 10 min. If the pressure has not come down in 10 min, release the rest of the pressure using the Normal Pressure release – push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Sprinkle everything with salt and pepper to taste and serve!

Potato Sticks with Cheese and Sauce (postila)

Potato Sticks

4 – 5 potatoes
1/4 lb bacon (more or less, to taste), cooked and crumbled
parsley, chopped fine
your favourite hard cheese (ie. emmental)
1 T sour cream or Greek yogurt
black pepper
vegetable oil for frying

Boil the potatoes and mash. Add bacon, parsley, sour cream or yogurt and season with black pepper and salt. Mix together well. Cut cheese into 2 1/2 x 1/2″ strips. From the potato filling to make a ball, squeezing it in your hand so that it becomes soft and pliable. Put cheese stick into middle and shape into a sausage, working with both hands. The first one will be a bit more complicated, and then the process will go like clockwork. Refrigerate until ready to use. Dip potato sticks into flour, then into the egg and then into the breadcrumbs, thoroughly (can repeat process if desired.) Fry in hot oil til golden brown.


2 egg

In a bowl beat eggs. Pour flour another bowl and crackers in another.


1 1/2 c yogurt or sour cream
2 cloves garlic
black pepper

In a bowl combine sour cream garlic, parsley,  black pepper and salt. Mix well.



Cooking a Whole Cabbage in the Instant Pot (pressureluckcooking)

1 large head of cabbage (get one that will fit your Instant Pot)
2 c water

Place the head of cabbage, core facing down, on the trivet in your Instant Pot with water. Hit “Manual” or “Pressure Cook” High Pressure for 5 min. Quick release, transfer to a bowl or plate and let cool. Dump out the water when done. This is SO much easier than boiling it and makes the leaves much easier to peel!

Instant Pot Sticky Rice (pressurecookrecipes)

1 c glutinous rice (no soaking required)
1 c & 2/3 c cold tap water, divided

Add 1 c cold tap water and a steamer rack in your pressure cooker. Add glutinous rice in a stainless steel bowl. Place the stainless steel bowl on the steamer rack. Pour 2/3 c cold tap water into the stainless steel bowl. Ensure all the rice is submerged in the water. Close the lid immediately and pressure cook at High Pressure for 12 min. Natural Release (roughly 5 – 7 min). Open the lid carefully. Remove stainless steel bowl from the pressure cooker. Gently fluff the sticky rice and serve warm with your main dish.

To Double Rice:

2 c glutinous rice
1 1/3 c cold tap water

Follow directions above substituting amounts to double rice. Cook on High Pressure for 25 min. Natural pressure release method.

Roasted Sweet Potatoes (recipeoftoday)

3 sweet potatoes, peeled and cut into bite size cubes
2 t olive oil
1 T butter
1 T brown sugar (more if you want it sweeter)
1 t ground cinnamon
1/4 t  ground nutmeg
pinch of ground ginger
sea salt, to taste

Preheat the oven to 350 F. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 min. Stir the sweet potatoes once or twice during roasting. Enjoy.

Instant Pot Cheesy Scalloped Potatoes (simplyhapyfoodie)

4 med potatoes sliced thin (like gold potatoes, and I leave the skin on)
3/4 t salt
1/2 t black pepper
1 t garlic powder
2 t dehydrated onions (or 1/2 of a thinly sliced fresh sweet onion, or 1/4 t onion powder)
2 t fresh Thyme Leaves (or 1/2 t dried)
1/2 c Parmesan cheese grated, divided in half
1 c Monterey Jack cheese, shredded, divided
1/3 c sharp Cheddar cheese, shredded, divided
1/4 t nutmeg
1 c half and half
1 c diced cooked ham (opt)

Put a layer of the sliced potatoes in the bottom of a 7 x 3″ oven safe dish (or a size close to that). Sprinkle on a pinch each of the salt, pepper, garlic powder, onion powder and thyme leaves. Add another layer of potatoes. Repeat step 2 (layering on the spices). Sprinkle on half of the parmesan cheese. Add another layer of potatoes. Repeat step 2 again. Sprinkle on half of the shredded Monterey Jack and sharp cheddar cheeses (not the parmesan). Add another layer of potatoes. Repeat step 2 with the remaining spices, and all of the 1/4 t nutmeg. Gently pour over the half and half (if you can’t see the liquid just peeking through the potatoes, add just a little more. You don’t want it too wet or covering the top layer, but you want it to be creamy!). Top with remaining Monterey Jack and sharp cheddar cheeses (if you are not intending to broil and crisp up the top after pressure cooking, add the remaining parmesan cheese as well. Otherwise, reserve it for the end). Add 1 1/2 c water to the inner liner of the Instant Pot. Cover the dish with foil, or lid and set dish on a trivet with handles, and lower it into the pot. Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the + or – button to choose 38 min. Make sure High Pressure is also selected, if you have the option. Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops. Use silicone mitts, or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a counter top or other stable surface. Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! If Broiling to Crisp the Top: Turn on broiler to 375 F and place the oven rack about 6″ from element. Place dish of scalloped potatoes on a baking sheet. Sprinkle the remaining parmesan cheese over the top of the potatoes. Add a little more if you like it crisper. (If you don’t want the cheese, just leave it out and add 2 T more of the half and half). When broiler is hot, place baking sheet with dish under the broiler for about 5 min or until desired browning is reached. Just watch it to be sure it doesn’t get too browned. Serve hot!

Yellow Saffron Rice Caribbean Style (homemadezagat)

2 c jasmine rice (unwashed)
1/2 t turmeric powder
1 red bell pepper, chopped
1 c cubed carrots
1 green bell pepper, chopped
3 sprigs thyme
2 scotch bonnet peppers
2 cloves garlic, chopped
1/4 c sliced celery
1 shallot, chopped (or pimento pepper)
2 1/4 c vegetable stock (can sub with 2 /14 c water and 2 bullion cubes)
1 T coconut oil
1 1/2 T olive oil
salt and pepper to taste
1/4 c raisins (opt)

On a medium-low heat, heat coconut oil. Add garlic, bell peppers, celery, carrots, shallots and saute until opaque. Add saffron powder (turmeric) and thyme and mix till everything is coated. Add rice and incorporate. Add stock (or water and bouillon mix.) Add raisins and scotch bonnet peppers. Cover dish and turn heat down to low. Leave to steam for 20 min till rice is cooked. (Try not to check it too much and also to not burst the pepper)

Extra Crunchy Green Bean Casserole (cookscountry)


1/2 c panko bread crumbs
1 T unsalted butter, melted
2 1/2 c canned fried onions

Combine panko and melted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 min. Let cool completely, then stir in fried onions; set aside.


2 lbs green beans, trimmed and cut into 1″ pieces
3 T unsalted butter
1 lb cremini mushrooms, trimmed and sliced thin (can sub white mushrooms)
1 T minced fresh thyme
2 garlic cloves, minced
1 1/2 t salt
1/2 t pepper
1/4 c flour
1 1/2 c chicken broth
1 1/2 c heavy cream
1/2 c dry white wine

Adjust oven rack to middle position and heat oven to 400 F.  Combine green beans and 1/2 c water in large bowl. Cover and microwave until green beans are just tender, about 8 min stirring halfway through microwaving. Drain green beans in colander; set aside. Melt butter in 12″ nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt and pepper and cook until liquid is nearly evaporated, 6 – 8 min. Stir in flour and cook for 1 min. Slowly whisk in broth, cream and wine and bring to boil. Cook, stirring occasionally until sauce has thickened, 4 – 6 min. Transfer green beans to 13 x 9″ baking dish. Pour sauce over green beans and toss to combine. Bake until bubbling and green beans are completely tender, about 25 min. Remove from oven, top with fried-onion mix and let cool for 10 min. Serve. To Make Ahead: Follow instructions to just before baking, let casserole cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake, covered until green beans are heated through and completely tender, about 40 min. Uncover and continue to bake until edges begin to brown, about 10 min longer.

Crispy Onion Rings (onionringsandthings)

1/2 c flour
1/4 c cornstarch
2 T instant mashed potatoes
1/8 t cayenne powder
1 c  cold club soda
2 – 3 Vidalia onions, peeled and cut into 1/4″ thick rings
3 c Panko bread crumbs
salt to taste

Separate cut onions into individual rings. In a bowl, combine flour, corn starch, instant mashed potatoes and cayenne powder. Add club soda and stir to combine. Set aside for about 1 min as it slightly thickens. Dip individual pieces of onions into batter to coat. In a shallow dish, place panko crumbs and roll battered onions to fully coat. In a pan over medium heat, heat about 2″ deep of oil. Fry panko-coated rings, turning once or twice, for about 2 – 3 min or until golden and crisp. Remove from pan, drain on a wire rack and season with salt to taste.

Pressure Cooker Mexican Rice (eatwithinyourmeans)

2 c long-grain rice
1/2 white onion chopped
1/2 c tomato paste
3 cloves garlic minced
1 small jalapeño (opt)
2 t salt
2 c water

Sauté rice, onion, garlic and salt in olive oil over medium heat for 3 – 4 min until fragrant. Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole. Lock lid onto the pressure cooker and select the High Pressure function. Cook white rice for 3 min and brown rice for 22 min. Allow pressure to release naturally. Release any remaining pressure after 15 min. Fluff rice with a fork and serve hot.

Instant Pot Artichokes (happymothering)

2 artichokes
1 c filtered water
Extra virgin olive oil spray or avocado oil spray
fresh squeezed lemon juice, optional

Wash, then slice your artichokes in half length-wise. Scoop the hairy insides out of each artichoke half and discard them. Cut the sharp tips off of the artichoke leaves, then rinse the halves. Place a steamer insert into your Instant Pot, add the water, then arrange the artichokes on the steamer cut side up. Spray the artichoke halves with extra virgin olive oil or avocado oil. If you like a tangy flavor, you can spray or sprinkle freshly squeezed lemon juice over them as well. Seal the Instant Pot, then set it on manual high pressure for 30 min. Once the cooking is done, allow the pressure to release naturally for 10 min then quick release the rest of the pressure. Serve the artichokes with your favorite dip, like garlic infused butter or mayonnaise.

Instant Pot Brocccoli (momnoms)


2 c broccoli florets
1 T olive oil
2 T Garlic Powder
1/2 T smoked paprika
salt and pepper to taste
1 c  water

Toss broccoli with olive oil, garlic powder, paprika, salt and pepper. Add water to Instant Pot. Put steaming basket down and add broccoli. Set low pressure for 0 min. Serve as is or with cheese sauce.

Cheese Sauce

3 T butter
2 tbs flour
1 1/2 c milk
1 c shredded cheese
1 T garlic powder
salt to taste

Heat butter in a medium sauce pan on medium high heat. Whisk in flour. Slowly whisk in milk, let simmer until thickened. Add cheese, garlic powder and salt.

Instant Pot Cheesy Corn and Hashbrown Chowder (amyinthekitchen)

4 – 6 strips of bacon, chopped
1 small onion, chopped
20 oz frozen corn kernels
32 oz southern style frozen hashbrowns (the ones that are diced)
1 t minced garlic
1/2 red bell pepper, chopped
1 t fresh thyme leaves
4 c chicken stock
1 c heavy cream
4 T flour or cornstarch
salt, pepper and red cracked pepper to taste
1 c shredded cheddar cheese
2 T chives, chopped

Press the SAUTE button on the Instant Pot and cook the chopped bacon until crispy. Remove bacon and set aside for garnish. Saute onion in the bacon grease for 3 – 4 min. Press CANCEL button to stop the saute function. Add the remaining ingredients, except the heavy cream and flour. Close the lid and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to 10 min. After it is done cooking, let natural release for 10 min and then release steam vent. Once all the steam has been released, remove the lid and stir. In a small bowl, whisk the heavy cream and flour together. Pour into the chowder and stir to combine. Serve hot topped with the cheddar cheese, bacon and chives.

Pressure Cooker Cheesy Potatoes Au Gratin (pressurecookingtoday)


2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.


3 T butter, melted
1 c panko bread crumbs

In a small bowl, mix the panko with melted butter. Set topping aside


Green Beans in the Pressure Cooker (tracycooksinaustin)

fresh green beans, topped them (leave the tails on)

Put them on a steamer rack in the pressure cooker over about 3/4 – 1″ of water. Salt the water too, just a bit.  Locked and loaded on high pressure and set it for 3 min. Quick release and they are perfectly tender crisp.

Pressure Cooker Maple Butter Glazed Carrots (keyingredient)

2 T butter
3 c baby carrots
1/2 c water
1 T light brown sugar
1/2 t salt
1/4 t cinnamon
1/4 c maple syrup
2 t cornstarch
1 T water

Add all ingredients except syrup and cornstarch to pressure cooker. Secure lid and cook on HIGH for 2 min. Perform quick release, set cooker to high or brown with lid off and slowly stir in maple syrup and cornstarch mixed with 1 T water, stirring until liquid is thick enough to thoroughly coat carrots. Serve immediately.