Chicken Rice Soup


1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 stalk celery diced
1 teaspoon garlic minced
1 teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
⅛ teaspoon black pepper
5 cups low sodium chicken broth
2 chicken breasts uncooked
1 cup rice

Directions

  1. In a large soup pot, heat oil (1 tbl) over medium-high heat. Add onion (minced), carrots (diced) and celery (diced) and cook and stir for 3-4 minutes, until onion begins to turn golden.
  2. Add garlic (1 tsp minced), parsley (1 tsp) and thyme (1/2 tsp) and cook 1 minute.
  3. Add salt (1 tsp) and pepper (1/8 tsp), broth (5 cups), chicken, rice (1 cup). Stir and bring to a boil over medium-high heat.
  4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  5. Remove chicken from pot and shred.
  6. Serve.

Original recipe from: https://www.spendwithpennies.com/chicken-rice-soup/

“5 minute” Kalbi and broccoli


5 minute Kalbi and broccoli takes roughly 45 minutes total. Lol. 5 minutes refers to the time you set on the Instant Pot and how long you steam the broccoli.

  • Thin cut Kalbi
  • Ted’s Kalbi Sauce
  • 3 crowns of broccoli

Cut Kalbi into 3 pieces and add to Instant Pot. Pour Ted’s Kalbi sauce over the Kalbi until it comes up to half the height of the Kalbi pieces.

Cover and set the instant pot to manual at 5 minutes. Let the instant pot release naturally. The natural release generally takes about 20 minutes.

While the Kalbi is cooking, cut up the broccoli. Steam in batches for 5 minutes each. Each crown generally makes 3 batches. This depends on the size of your steamer.

Roasted Cauliflower Vegan Bowl


Double the recipe! The following only serves about 3 small servings and produces a ton of dishes.

FOR THE CAULIFLOWER

  • 1 head cauliflower cut in florets
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/4 tsp salt & pepper

FOR THE RICE

  • 1 cup white rice
  • 2 cups broth (Either vegetable or if you don’t care about it being Vegan, chicken broth is good)
  • 2 tbsp cilantro chopped
  • 1/2 lime juiced

FOR THE BEANS

  • 1 15-ounce can black beans drained and rinsed
  • 1/2 cup water
  • 1/2 tbsp taco seasoning

FOR THE CHIPOTLE SAUCE

  • 1 cup plain vegan yogurt or vegan mayo (about 2 yogurts from the store)
  • 1-2 chipotle peppers in adobo diced, to taste
  • 1 tsp adobo sauce from the chipotle can (found in the mexican aisle)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 lime juiced
  • salt to taste

FOR SERVING

  • 1 avocado sliced
  • lime wedges
  • cilantro

INSTRUCTIONS

  • Preheat oven to 425 degrees. Add all the cauliflower ingredients to a baking sheet and mix. Place in the oven and bake for 25 minutes. Flip halfway.
  • Add the rice and broth to a pot. Bring to a boil, then lower heat and simmer until all of the liquid has been absorbed. Before serving, add the cilantro and lime juice to the rice and fluff with a fork.
  • Add all of the bean ingredients to a pot. Bring to a boil, then lower the heat. Let some of the water evaporate, then use the back of spoon to slightly mash the beans. Leave on low heat until ready to serve.
  • Combine all of the chipotle sauce ingredients in a bowl and stir to combine.
  • To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.

Saba / Mackerel


Ingredients

  • 10 oz of Saba (aka Mackerel)
  • 1/2 teaspoon Salt
  • 2 tablespoons Sake
  • Lemon
  • Shoyu

Instructions

  1. Pour 2 Tbsp Sake onto fish
  2. Tap dry
  3. Sprinkle 1/2 teaspoon of salt on front and back of fish
  4. Leave at room temperature for 20 minutes
  5. Pre-heat oven to 400 degrees
  6. Pat dry to remove excess moisture
  7. Cook for 18 minutes
  8. Serve with lemon and shoyu

Eat with fried eggplant, tofu, miso soup

Unstuffed Cabbage


This is one of the easiest dinner recipes we have. Granted, this isn’t the most awesome tasting recipe on the blog, but it’s good enough to eat again.

Ingredients

  • 1 lb. ground turkey
  • 2 cloves garlic, minced
  • 1 medium onion, diced (we use half an onion)
  • 1/2 head cabbage, chopped
  • 1 can tomato sauce
  • 1/2 C. chicken broth, unsalted
  • 2 15-oz. cans diced tomatoes
  • 1 Tbsp. Worcestershire sauce
  • Tabasco, to taste
  • Salt and pepper to taste

Instructions

  1. Brown the ground turkey, onion, and garlic
  2. Drain
  3. Add the rest of the ingredients. Simmer, covered for 30 minutes. Until cabbage is tender.

Steel Cut Oats Oatmeal


Just a breakfast idea with Oatmeal, Nuts, Fruits, and a Protein

Ingredients

  • Steel Cut Oats Oatmeal (The 3-minute Quaker Oats one is fine)
  • Nuts – Sliced Almonds or walnuts
  • Fruit – (Apple, Banana, Strawberry, or blueberries)
    • Alternative: Cinnamon Toast Waffles
  • Protein – (Bacon, Spam, Vienna or Portuguese Sausage)

Instant Pot Chicken Congee


Jook using the instant pot is simple and easy.

Ingredients

  • 1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into bite-size pieces
  • 2 tablespoons (2 tablespoons) Minced Ginger
  • 1 tablespoon (1 tablespoon) Minced Garlic
  • 1 tablespoon (1 tablespoon) Sesame Oil
  • 1 tablespoon (1 tablespoon) Soy Sauce
  • 1 cup (185 g) Jasmine Rice, (or other short grain rice
  • 1 teaspoon (1 teaspoon) Kosher Salt
  • 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper, (optional)
  • 5 cups (1.25 kg) Water

Instructions

  1. Place all ingredients in the inner liner of your pressure cooker or Instant Pot.
  2. Press the Porridge button. If you do not have a Porridge button on your pot, set the pressure cooker to cook for 20 minutes at high pressure.
  3. Let the pot sit undisturbed for 10 minutes after it is done cooking. Then release all remaining pressure.
  4. Mix well, add a little more sesame oil for fragrance if you desire, and serve.

Beef Broccoli Adobo


This dish tastes like Pork Adobo, but with beef and broccoli. Hence the name. It tastes awesome.

Ingredients

  • 1 medium onion, chopped (we use 1/2)
  • 3 cloves garlic, crushed
  • 1.5 lb thinly sliced beef
  • 3 T oil
  • 1/4 c oyster sauce
  • 1/4 c seasoned rice vinegar
  • 1/4 c shoyu
  • 1 lb fresh broccoli, trimmed, peeled, and steamed. (Steam for 6 minutes)
  • 1 T cornstarch

Instructions

  1. Place oil and meat in pot and saute until meat is browned.
  2. Add in onions and garlic and saute until onions are tender.
  3. Add in remaining ingredients except broccoli and cornstarch
  4. Place Instant Pot on Meat for 10 minutes and do a natural release. https://instantpot.com/quick-release-natural-release/
  5. Steam broccoli in a separate pot. On stove it takes about 8 min once it starts boiling.
  6. Mix 2 T water with 1 T cornstarch and add to your mixture.
  7. Stir in broccoli.