Mmmpomps

Hi Ann! I sauteed the roast in the pot directly, no trivet when cooking...1/2 cup of liquid. I was pretty shocked how it turned out too. I used an eye of round the outside slice was a bit tough but the rest was nicely tender. Not sous vide tender ...but a good oven roast tender. I'll do it this way again for sure.

Tried a new to me method for roast beast: Eye of round seasoned and sauteed on all sides in the Instant Pot. Add 1/2 cup of water, Manual high pressure for 4 minutes. Leave for one hour. Turned out a lovely medium rare. Made gravy in the Instant Pot for the Man. Spuds were 25 min manual high for whole potatoes. Green beans sauteed in butter and garlic.

I"ll be going to Ireland next week so decided to make freezer meals for the Man while I'm gone. I've already done a few curries. Today I made Pasta and meatballs , inside out eggrolls minus the shrimp and next will be beef with veggies in black bean sauce

HAHAHAHHA we bought that wine for the exact same reason!!!

Me too..your blogs are delicious...I always picture you as a grown up Laura Ingals..finessing everything Ma taught you growing up....ummm yes I loved Little House on the Prairie too Thank you for these wonderful snippits/chapters into your life

Saute chicken thighs in olive oil , add a cubed red onion, 10 whole cloves of garlic, salt and pepper, poultry seasoning, hot chili powder and sumac. Add 1/2 cup of water...and 1/2ed spuds. Manual high 20 minutes, 10 minute natural pressure release. The broth is delicious! I found a pack of 12 chicken thighs, bone in for five dollars. This will make two dinners and a few lunches. The Man eats a lot

Rotissery Greek leg of lamb, stuffed with garlic and rosemary and rubbed with olive oil just like my sister showed me. Greek saladand Instant Pot Salt Potatoes courtesy of this old gal website:1/2 cup of fine saltMixed in pot with three cups of potatoesbaby spuds whole Manual High for two minutes Leave for 15 Add butter after and NO SALT

Thanks I thought he was a confirmed bachelor and I thought I'd never go down that path again...we're getting married in PEI ...how could I say no when this is on the menu....I had these at the shellfish festival last week:

Back home from a short trip to PEI where I unexpectedly got engaged! The man wasn't even there Influenced by Shelby's porcupine meatballs I did a play on them: Instant Pot Porcupine Teriyaki meatballs with garlic green beans. Meatballs: 1 lb of ground beef mixed with 3/4 cup of white rice salt and pepper Garlic powder Worsteshire Form into balls Layer half into IP Add Teriyaki sauce about 3/4 of a cup and 1/3 cup of water add rest of meatballs on top Liquid should not cover top row so the rice sticks out Manual high pressure 15 minutes and 10 natural pressure release Green beans were done on saute but I think 0 pressure and quick release would be fine.

Spicy gazpacho ...very spicy...very good! And filling!

Late candlelight dinner on the deck...grilled steak...I got the bone! Instant pot potato salad with boiled eggs and dill pickle heavy dressing and taber corn in the Instant pot, full on husk for five minutes:

Meatballs with mushroom onion gravy, mashed potatoes and corn. One pot had mushroom, onions and garlic sauteed while I made the meatballs. Brown balls and add a cup of beef stock...manual high pressure for 7 minute with 10 minutes of natural pressure release. Pot two had cubed spuds with skin, 1/4 chopped onion , chunk of butter and add milk or cream and lots of salt. Put some husked corn on top and manual high pressure for 5 minutes with quick release. Mash spuds and adjust seasoning. It looks curdled but its fine when you mash her up. It looks like the dogs dinner...but a fine dogs dinner

Leftover veggies for lunch...I can't get enough of those garlicky green beans!

Thanks Anna! To be honest I'm a bit of a messy cook...as in a tornado hit the kitchen when I'm free styling without the Instant pot! I find I use way less dishes, pots, pans and utensils when I only utilize my Instant Pot's. (Yes I said pot'S , I have two now ) PS I'm a full on carnivore but to be honest the best part of this meal was the garlicky green beans...they still had just enough bite to them.

Tonite was ribs, corn, spuds and garlicky green beans:1/2 cup of water whole beans on the steamer rack salt and 0minutes manual high pressure with a quick release. I put them in ice water to shock them and finish making dinner. Then I used the Instant pot on saute added butter and olive oil garlic and salt then tossed the beans in until warmed through DELISH!Ribs and Spuds: Season and coil in pot, add whole spuds and 1/2 can of beer Manual high pressure for 25 minutes with 10 minute natural pressure release, brush with your favourite bbq sauce and grill for a bit on each side.Corn in four minutes easy peasy

Just flew to Toronto from Calgary via Edmonton...Air Canada. The flight from Calgary to Edmonton is about 45 minutes so I was surprised they offered refreshments! Water, pop or juice. Coming home was Toronto via Montreal to Calgary. You can only buy food , no meals are supplied. On the way we took our own sandwiches and chips. On the way back we ate at the airport. I bought a kitkat and some wine . Oh and complimentary mini pretzles:

My most favourite item from Charcut is POUTINE!!! A glass or two of red wine and a poutine and I'm very happy! Oh the oysters are pretty good too

We need to get this Western Canada forum going Today we had brunch at Charbar here in Calgary. An egg's benedict riff on a pizza...OMG so good! I have the egg bennies (sous vide eggies) with deep fried yucca fries and we shared a side of thick bacon! My Mom had thick toast with avocado butter and easy over eggs. And what is brunch without a Caesar or two. OH the kitchen sent out their french toast bites with dulce de leche: Psssst I am affiliated to these two hot restaurants in Calgary BUT even if I wasn't I'd tell you to go there!

OH its very easy! I just cut it in half, popped it in the IP with Pork Belly in the pot tonite~~~ 1/2 cup apple juice or beer1/2 cup water1/3 cup brown sugar5 cloves of garlic2 tbs soy sauce1 tsp Salt 1 tsp Pepper Manual High Pressure for 1 hour Remove and pat dry then crisp the skin in a dry cast iron pan on medium high heat.

Instant pot pork belly, cracklin created in a dry cast iron frying pan on med high heat. Spuds and cabbage in the IP too...very yummy dinner:

OK we took one for the team: Sizzlin' Szechaun............good...to very good. Nice heat (could be hotter) Would buy again , maybe one more bag....Not as good as their curry chips that we can't find anymore!

Soft white , store bought bread, butter both sides (me mudder is Irish!) Peanut butter , Kraft smooooth on each side and strawberry jam with a big glass of milk....its been a LONG time since I've had one of those!

Last nights dinner was Instant pot to the rescue...it was too hot to do anything! Leftover basmati rice from the IP, made into a greekish salad. Lemon , butter and dill sauce with salmon done in the IP for 7 minutes...damn that was good!

Hot, hot, hot in Calgary! Grilled steak, Caesar salad (dressing gifted by the lady next door that works in a local buffet restaurant) Yummy and very garlicky! Tomato basil salad..perfect with a glass of red wine, Apothic.