Follow this simple method for making delicious buttery brown rice in the Instant Pot.
I absolutely adore brown rice but it can be tricky to make, often turning out too dry or with excess liquid in the pot. So I recently decided it was time to figure out the best method for making it in the Instant Pot. I’ve made it several different ways and finally settled on this method as my favorite. It makes the perfect buttery rice that’s ready to eat straight from the pot. No need to add salt or butter because it’s already in the mix.
This savory salad is perfect for a light dinner or served as a hearty side dish. Made with roasted sweet potatoes, bacon, pecans, and feta cheese, it’s sure to please even your biggest salad avoiders!
I shared this salad on Facebook a while ago and decided I needed to write it up so I don’t forget how to make it!
This roasted sweet potato salad is the perfect cure for the winter blues. It’s hearty and full of so many of my favorite foods. You start by roasting sweet potato cubes in olive oil and salt and pepper. While those are roasting you fry up a few pieces of bacon. The grease from the bacon becomes the base for this salad’s delicious and savory dressing. If you aren’t a fan of vinegar you’ll be happy to know that I use lemon in place of it. You’ll top your favorite salad greens with feta cheese, toasted pecans, the roasted sweet potatoes, bacon, and dressing. I didn’t include it in the recipe but my husband threw a few dried cranberries on top of his and he said it was tasty!
Black eyed peas are one of my favorite comfort foods. They are inexpensive, healthy, and easy to prepare. My husband loves them too. We make them every year in January for good luck. You can cook them on the stove but I love using the crockpot to make it even easier.
We love quinoa and make a big batch of it every week. It’s so easy to make; even my husband knows how to make it. We eat it in salads, alone, in stir-fry, or with sautéed veggies. I can’t get enough of this whole grain! It can be made using water or broth. Both chicken and vegetable broth work well and just enhance the flavor. My favorite way to eat quinoa is with a little bit of butter, Parmesan cheese, steamed broccoli, and toasted nuts. I promise you, it’s SO good!
We’ve been eating kale salads for a while. Pretty much every time I make one my husband says that bacon would make the salad even better. So tonight I finally took his advice and added bacon. Not only did I add bacon, I decided to use the bacon grease to make a warm maple bacon vinaigrette dressing to top the salad. I did a little searching to get some inspiration and I think I came up with a winner. My husband has a serious aversion to vinegar so I had to be careful how much I used for this recipe. I added a little lemon juice to make up for the decrease in the vinegar that most recipes suggest. In addition to bacon, the salad is topped with Parmesan cheese and toasted pecans. Because I made this as a main dish I didn’t skimp on the cheese and nuts. If you want to make this recipe as more of a side dish you could always decrease those ingredients to keep it lighter.
If you haven’t tried zucchini noodles yet you really need to. They are a great alternative to regular noodles. Using zucchini noodles (aka zoodles) instead of pasta allows you to add another veggie to your meal and skip out on the added calories and carbs. Don’t get me wrong, we love pasta too. But sometimes I want a lighter option. I’ve tried spaghetti squash and we just don’t love it the way other people do. But we do really enjoy zucchini noodles.
If you’ve been following this blog for any amount of time it should be no surprise to you how much I love salad. I eat one almost daily. And it’s not because I feel like I have to; it’s because I really enjoy them. Salads are such a tasty way to eat lots of nutrient dense foods in one meal. Sure, you can eat all those things separately, but it’s just more fun in a salad. Today I’m sharing one of my favorite salad combinations. I’m calling it Superfood Spinach Salad because it is full of super healthy ingredients.
I love making dried beans in the slow cooker. They are healthy, easy and cheap. More importantly, they are much more tasty than canned beans. For this recipe I make two pounds of beans (which is about $2) and you end up with the equivalent of about 8-9 cans of beans. These are great as a side dish, in taco salad, tacos, burritos and tostadas. I sometimes even send them in a thermos with the kids to school with some cheese sprinkled on top.
If you’ve been following my recipes you might notice a trend…we like cinnamon and maple syrup, a lot. That combination is great in granola, oatmeal, desserts, yogurt, and on sweet potatoes. Today I’m sharing one of our favorite ways to eat sweet potatoes with our meals. You simply bake the potato and top it with a little butter and maple syrup and then sprinkle on cinnamon and salt. Easy peasy!
I love potatoes! Mashed potatoes, french fries, scalloped potatoes, doesn’t matter how they are prepared; I love them. But many potato dishes can be pretty unhealthy, depending on how they are made. When I want my potato fix but don’t want all the added calories and extra dairy I make these. This is a really simple and healthy potato recipe that goes well with just about any dinner. The parmesan cheese and high cooking temperature give the potatoes a nice crunch. And the fresh rosemary gives it just a hint of flavor. If you don’t have rosemary you can sub any fresh herb (or sprinkle on some dry) or just leave it out. Don’t peel the potatoes; keep the skins on for extra vitamins and fiber. My kids like to eat them like french fries and dip them in ketchup.