Wow - the last week of January already? Where did the month go! I have learned a few things this month that will stay with me (even if all of my goals didn't exactly work out as planned). I did not lose 5 pounds. I lost 2. And I’m ok with that. I think what I have gained is more valuable than what I have lost.
My gains this month:
- More experience with our products and how they work
- Meal prepping practice! And therefore the beauty of having one less thing to think about as I get ready for work.
- A better understanding of the staple items I must have in my kitchen. These are the items I recommend always having around the house: garlic, onions and ginger. Almost anything you make will require one or more of these ingredients. I have also learned that if I am stocked up with these things, along with any combination of meat and veggies, I can make something cool. Simple, yet powerful knowledge. Seasonings I used often: salt & pepper of course, paprika, cayenne pepper, and cumin.
- It really isn’t that hard to modify most regular recipes to something I can make better or faster in a pressure cooker or air fryer.
- My daughter tries more new things if she is involved in making them. I consider this a HUGE gain! Gone are the days of just chicken nuggets an mac and cheese.
- A continued love for cooking and the desire to try more healthy, delicious recipes.
Now, a little more about this week in particular. Something about me - I love veggies and enjoy making and eating vegetarian meals. My favorite this week was air fried cauliflower tacos. I was inspired by one of my favorite recipe sites - Minimalist Baker. I highly recommend a visit there if you are looking for healthy, easy-to-make vegetarian recipes with less than 10 ingredients.
Air Fried Cauliflower Tacos
For the Cauliflower
- 1 head of cauliflower
- Cayenne pepper
- Olive oil
Chop the cauliflower and toss it in a bowl with about 2 tablespoons olive oil and a half teaspoon each of paprika, cumin, cayenne pepper and salt. Next, add the mixture to your air fryer and cook at 400 degrees for about 15-20 minutes, opening it periodically to shake up the ingredients.
Side note – I tried this in the oven a different night because I loved the tacos so much – but the air fried version was much better!
For the Pico
- Cucumber – I always add this in when I have it to bulk up the pico a bit and I think it adds a nice flavor
- Juice from a clementine (I didn’t have any other citrus around, so I thought orange would do – and it was yummy as ever)
- Salt & pepper
I also topped my tacos with chipotle chili peppers in adobo sauce mixed with some sour cream. I think that made the meal! This one will definitely be a regular new recipe for me.
Pressure Cooker Stroganoff
This was just ok – I’d make it again but I wasn’t wowed. It was easy, so I can at least give it that. And it was kind of a comfort food this week. Here is how I made it:
- 1 pound ground beef
- 1/2 an onion, sliced
- 2 cloves of garlic, minced
- 3 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 1/2 pounds egg noodles
- Sour cream to taste
- Mushrooms (I didn't have these at the time, but I will definitely include them next time)
- Salt and pepper
First I added some oil to the pressure cooker and cooked the onions and garlic together for a 2-5 minutes on the saute setting. Then I added the ground beef and continued to saute until it was slightly brown. Then I added everything else except the egg noodles and sour cream. Cook on high pressure for 12 minutes. Use the quick pressure release button to release pressure before opening it up.Then add the egg noodles and cook it on high pressure for an additional 5 minutes. Stir it up with a little bit of sour cream and you’re good to go!
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