Adventure Mouth!

Ingredients 1 lb ground beef 15.5 oz spicy chili beans 28 oz diced tomatoes 1 packet of chili seasoning mix 16 oz medium chunky salsa 8 oz shredded cheddar (optional) diced onion Instructions Preheat pot on medium high for 2-3 min.  Add meat and brown 5-7 min. Reduce heat to low and mix in beans, tomatoes, seasoning, and salsa.  Simmer 20 min. Serve w/ cheese and onion.

Ingredients 2 T vegetable oil 10 - 12 oz baby carrots 1 large white onion, coarsely chopped 1 lb russet potatoes, cubed 1.5 - 2 lb meat (chicken thighs or beef), chunked 1 can (4 oz) Maesri masaman curry paste 1 T ginger, crushed, minced, or paste 1 can (13.5 - 15 oz) coconut milk 1/3 cup peanut butter 3 T fish sauce 1 T lime juice 2 t sugar Roasted peanuts (optional) 3 T tamarind sauce Instructions Add oil to instant pot, set to saute on high. Add ginger and half curry paste.  Cook 1 minute. Add meat and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add lime juice, brown sugar, fish sauce, peanut butter, and (optional) tamarind sauce.  Mix well, then mix in potatoes. Pressure cook on manual, high pressure for 14 min.  Allow natural release. Open, mix in remaining curry paste, and let sit for 5 minutes to thicken. Serve topped with peanuts.

From http://iowagirleats.com Ingredients Pot Sticker Burgers ~1.2 lbs lean ground turkey 1 egg 2 T soy sauce 2 green onions, sliced 1 clove garlic, microplaned or finely minced 1/2" knob of ginger, microplaned or finely minced 1 1/2 cups coleslaw mix, roughly chopped Non-stick spray Spicy Asian Slaw 3 T soy sauce 3 T rice vinegar 1 T water 1/2 t sesame oil 1/4 t crushed red pepper flakes 1/8 t garlic powder 1/8 t ginger powder 1 green onion, sliced 4 cups coleslaw mix Instructions Burgers Mix all burger ingredients together and shape into patties (~4). Spray each side of the burger with non-stick spray, then grill for 4-5 minutes a side, or until turkey is no longer pink in the middle. Slaw Mix ingredients from soy sauce to green onion in a small bowl. Add coleslaw mix and toss to combine. Let sit for 15 minutes before topping grilled burgers.

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

Ingredients Frozen riced cauliflower (or 1 medium cauliflower head) 2 T sesame oil 1/2 package peas & carrots frozen mix 2 garlic cloves, minced 2 eggs 3 T soy sauce 6 green onions, chopped Instructions If using a cauliflower head, shred it into rice in a food processor.  If using pre-riced cauliflower, nuke it until it is thawed and somewhat warm. Heat 1T oil on medium-low.  Stir fry in peas, carrots, and garlic for ~5 min. Add remaining oil and cauliflower rice, stir fry. Make a divot in the middle and crack the eggs into it.  Stir gently until eggs are fully cooked. Serve garnished with green onion, adding soy sauce. 4 servings (165 cal, 9.6 carbs)

Ingredients 1.5 oz vodka 0.5 oz lime juice 2 oz ginger ale 2 oz cran-mango lite Add ice cubes and stir.  Garnish with lime wedge.

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.

Ingredients 2 Tbsp olive oil 1 small head of cauliflower or riced cauliflower salt and pepper to taste 3 Tbsp butter plud 1 tbsp olive oil 2½ pounds portabello mushrooms 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh thyme leaves 1 cup dry white wine (I used cooking wine) 3-4 cups chicken stock, or vegetable or mushroom stock ¼ cup finely chopped fresh parsley Instructions Preheat oven to 400 F. Roughly chop cauliflower into large florets. Toss in 1-2 tsp of olive oil, season with salt and pepper, and arrange in an even layer on a baking sheet. Roast for 30 minutes and set aside to cool. Meanwhile, roughly chop your mushrooms, removing and discarding any thick woody stems (especially the stems of portobello and shiitake). Heat butter and 1 tablespoon olive oil over medium high heat in a large thick-bottomed pot. Once the butter is sizzling, add the mushrooms, lightly season with salt and pepper, and stir to coat. Cook the mushrooms until th

Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 4+ garlic cloves, peeled and coarsely chopped 2+ celery stalks, coarsely chopped Mushrooms 1 pound ground chuck beef or ground turkey (or ground bison) 14 oz can crushed tomatoes 14 oz can of diced tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Parsley (optional) Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and mushrooms and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take

Cranberry-Orange Relish Ingredients 1 navel orange 1 (12-oz) bag fresh cranberries 1/2 cup sugar (change to substitute, may need to increase quantity) 1/8 teaspoon cinnamon Instructions Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes. Gently pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop. Relish can be chilled up to 3 days. Notes 10 minutes of active prep, 2.5 hours until ready 10 servings (3 - 3.5 cups) Cranberry Sauce Ingredients 1 cup sugar substitute 1 cup water 12 ounces fresh or frozen cranberries 2 tsp orange zest (~1 orange) 2 tsp tapioca starch 1 tsp sugar Instructions Combine sugar substitute, tapioca starch, and water in a saucepan and bring to a boil. Add cranberries and orange zest and bring back to a boil.  Add sugar. Reduce