German Pancake

Instant Pot Beans And Rice, Y'all

Instant Pot beans and rice:

• Cook 1.5 cups of dried black beans in four cups of water (add Liquid Smoke -- about 2 tablespoons) for 30 minutes
• Remove beans and reserve the bean water
• Sauté one green pepper, one onion and a few cloves of garlic in olive oil
• Add bean water, 1.5 cups of chicken broth, 2 cups of rice and spices*; cook on rice mode for 12 minutes
• Add beans back to the pot and stir

From:

https://clark.com/deals-money-saving-advice/money-saving-advice/first-recipe-made-instant-pot-101/

Corn Chowder

Corn Chowder

Ingredients:

2 bags frozen corn (sweet baby, silver queen, etc.)
1 onion
2 cans Vegetable broth
1-2 Pints milk

2 tablespoons ground ginger1 tablespoon ground coriander1 tablespoon ground tumeric1 stick of butter

Instructions:

1. Put butter and onions into a pot. Saute until onions are transluscent
2. Add spices (you can make this zippier if you like. I usually eyeball the spices (2 parts ginger, 1 part coriander, 1 part tumeric)
3. Add frozen corn and vegetable broth allow to boil, then simmer
4. When corn is tender, grind at least half the contents in a blender and return to pot
5. Add milk to desired consistency (I usually make it a little thinner and simmer until it reaches the thickness I want).

Serving Suggestions:

Add Shred Ched

Add Jalapeños

Serve in Boule

Black Bean Soup

Black Bean Soup

Ingredients:

3-4 (or more) large carrots cut into chunks

1 onion

3 cans black beans

2 cans broth of your choice (we use Vegetable)

2 tablespoons ground ginger

1 tablespoon ground coriander

1 tablespoon ground tumeric

1 stick of butter

Instructions:

1. Put butter, onions, and carrots into a pot. Saute until onions are transluscent
2. Add spices (you can make this zippier if you like. I usually eyeball the spices (2 parts ginger, 1 part coriander, 1 part tumeric)
3. Add beans - juice and all
4. Simmer on low until carrots are tender.
5. Blend at least 1/2 of the soup in the blender (leave some in the pot if you want visible beans and carrots) and return to pot.

Serving suggestions:

• Add poached egg to top of soup
• Sour cream
• Shred Ched
• Tortillas

Sweet Potato & Chickpea Cakes

Sweet Potato & Chickpea Cakes

2 1/2     Tablespoon Olive oil, divided
1/2        cup of chopped onion
6           Garlic cloves crushed (I used a tablespoon of minced)
1           Jalapeno pepper, seeded and minced
1 3/4     cups grated sweet potato
5/8        teaspoon kosher salt, divided
1/2        teaspoon black pepper
1/2        cup panko
1 1/2     teaspoon fresh lime juice
1           15 oz can of chickpeas/garbanzo beans rinsed and drained
1           large egg

1. Preheat oven to 400
2. Heat a large skillet over medium high, add 1 tablespoon oil to pan, swirl to coat. Add onion, garlic, and jalapeno to pan, saute about 3 mins. Add sweet potato, salt, pepper to pan, saute about 3 mins. Combine patato mixture, panko, lime juice, chickpeas, and egg in a food processor, pulse until chickpeas are coarsley ground. Divide mixture into 4 equal portions, shaping into a 4-inch patty. Return skillet to medium high heat. add remain oil to pan. Add patties , cook until browned on each side. Place pan in oven, bake at 400 for 6 mins.

Enjoy!

Dad's Famous Steak Marinaide

3/4 cups olive oil
1/2 cup soy sauce
 1/4 cup wine vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon dry mustard 1 teaspoon salt
 1 teaspoon black pepper 1 teaspoon garlic
 1 teaspoon parsley

Party Potatoes

This is similar to some of the other loaves below:

1/2 Cup Butter or Margarine
2lbs frozen shredded hash browns
1 can cream of mushroom soup
2 tablespoons chopped onions
1 pint sour cream
1 cup shred ched
1 tsp salt
1/2 tsp pepper

Mix all ingredients together -- put in 9x13 pan

Topping:
1/2 cup butter
2 cups crushed corn flakes

350 degrees (45 minutes)