More Instant Pot Cooking & Food Prep/Storage

 I had a very productive day of food prepping and my Instant Pot got quite the work out.

1) Veggie Chili-I made this for a Sunday Funday and froze the leftovers in Souper Cubes, then popped them out into ziplock bags.

2)Instant Pot Hard Boiled Eggs-The easiest method for perfectly cooked hard boiled eggs. I used this recipe.  

3) No Soak Instant Pot Black Beans. I used this recipe. I portioned out the cooked beans in the Souper Cubes and froze them

4 )I roasted up some carrots that needed to be used up.

5) I made a big batch of jasmine rice in the Instant Pot and froze it in zip lock bags.

We've used the Instant Pot quite a few times at our Sunday Fundays this summer making Instant Pot Mac & Cheese with this recipe.

and Instant Pot Pesto Cavatapi with Costco Pesto sauce. 

The Instant Pot has become a real work horse in my kitchen. 

Do you have an Instant Pot? What's your favorite thing to make in it?

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{Recipe} Roasted Marinated Tofu

 I've featured a few tofu recipes on the blog but I hadn't shared my go-to roasted tofu recipe...until now! 

Have you tried tofu? Maybe you're tofu curious or just want to incorporate more plants and plant proteins into your diet. I think this is an easy (and tasty) way to start.  It's also very economical, coming in at $2-$4 per package. 

Step 1: Get ready to press the tofu. I usually prefer extra firm tofu for this recipe (or I get the super firm tofu from Trader Joe's and can skip the pressing step). I have a handy tofu press but it is not a necessity.  Using some dish towels, two plates and some canned goods does the trick like this.

Step 2: Rinse tofu and squeeze any excess water out of the tofu.

Step 3: Press the tofu in a tofu press or wrapped in a dish towel between 2 plates with some heavy canned goods on top.  I press the tofu for a few hours or up to a few days depending on when I need it. Usually it's just a few hours.

Step 4: Refrigerate. I always keep the pressed tofu in the fridge.

Step 5: Drain & Dry the tofu pressed tofu and prepare to cut into cubes. Drain any excess liquid and discard. Pat the tofu dry with paper towels.

Step 6: Cut tofu into bite sized cubes.

Step 7: Make marinade. I don't have an exact recipe because I always just eyeball the measurements.  

I use approximately 1/4 cup liquid aminos (or soy sauce), a generous spoonful of minced garlic, a generous spoonful of Dijon mustard, a squirt of Sriracha sauce. I sometimes add minced or dry ginger and/or crushed red pepper flakes. You could also add a sweetener here like maple syrup or coconut sugar.   Whisk up the ingredients.  Can be thinned out with a little water (you want to have enough marinade to coat the tofu chunks but they don't have to be covered with marinade).

Step 8: Marinate the tofu chunks.  Gently add a few chunks at a time and toss in the marinade until all have been coated.    

Step 9: Refrigerate in a sealed container.  My tofu press can also be used for marinating so that's what I use but any airtight container will work.  I give it a few shakes to move the marinade around.   The tofu can be marinated for a few hours or longer (up to a few days).  Sometimes I just toss it in the marinade and roast immediately but the added marinating time does help deepen the flavor so it is recommended.

Step 10: Roast the tofu.  Preheat over to 400ºF.  Pour the tofu chunks and all of the marinade onto a parchment lined baking sheet.  You can see the tofu has absorbed most of the marinade.

Step 11: Roast the tofu to crispy goodness!  Roast for 25-45 minutes, stirring the tofu occasionally so all of the sides get crispy and keeping an eye on it. I like it a little extra crispy.  You can enjoy the tofu right then (careful, will be HOT!).  Store in any extra in an airtight container in the fridge. It's good hot or cold.

Roasted tofu can be used in many different ways-salads, wraps, Buddha bowls, spring rolls or right out of the fridge as a snack.

Spinach, tomatoes, bell peppers, tofu and pickled onions topped with everything but the bagel seasoning.

Buddha bowl with rice, veggies, tofu and pepitas.

Are you ready to try some tofu?

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{Recipe} Two Ingredient Cobbler

I mentioned making this 2-ingredient dessert in my last Costco post and had some requests for the recipe STAT!    It couldn't be easier (and another Tiktok made me do it recipe).

All you need is frozen fruit- I used this Three Berry Blend.

and Sweet Loren cookies (or any refrigerated cookie dough). I used the sugar cookies.

To make:

• Pour frozen fruit into baking dish to fill.
• Place cookie dough over fruit.  You can do full cookies like I did or break them up into pieces and distribute over the top.
• I added some cinnamon to the top. (optional)

• Bake at 350ºF until the top is golden brown and fruit it bubbling. That's it! 
• Serve with vanilla ice cream.   (Highly recommended!)

I can't wait to try it with frozen peaches. I've also seen it made in small individual serving sizes.  

Linking up:

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{Recipe} Protein Reese's Cup Treats

I like having healthier versions of treats in my fridge and this recipe caught my eye.

It's super simple, no-bake and comes together quickly with a few pantry staples.

To make:

Mix 1 cup of rolled oats, 1/2 cup peanut butter, 1/4 cup maple syrup, 1/4 cup protein powder of choice and 1 TBS chia seeds.

Press mixture into silicone muffin cups. Top with 1 cup of melted chocolate chips mixed with 2 tsp coconut oil (optional).  Sprinkle some flaky salt on top and refrigerate until set.

They really do taste like a Reese's cup!

Maybe better!

Linking up:

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{Recipe} Protein Chocolate Peanut Butter Crispy Balls & Bars

I tried this recipe two ways and tweaked it a bit to my liking.  They are an easy no-bake treat with a protein kick.

Ingredients:

1/2 cup creamy peanut butter, melted

1/4 cup honey (I used maple syrup)

1 scoop of vanilla protein powder (I use Orgain)

1 1/2 cups crispy rice cereal

1/3 cup mini chocolate chips (optional)

1 cup chocolate chips

1 tsp coconut oil

flakey salt 

To make the balls

• Stir together peanut butter and maple syrup until smooth
• Add protein powder, crispy cereal, chocolate chips & pinch of salt
• Stir together and form into balls

• Chill for at least 15 minutes in freezer
• Melt the chocolate chips and coconut oil in microwave

• Dip the balls in melted chocolate, sprinkle with flakey salt and chill for 30 minutes to set.

I had issues with the balls holding together--maybe because I used maple syrup instead of honey. Dipping things in chocolate is always a hassle for me so the next time I made them, I tried the bar method.  Much easier and I used less chocolate for the top!

I also omitted the mini chocolate chips this time. I didn't think they needed them. I also used Agave in The Raw instead of maple syrup.

Pressed mixture into a parchment lined pan.

Melted 1/2 cup of chocolate chips (instead of 1 cup) and spread mixture melted chocolate onto the peanut butter layer.

A quick sprinkle of flakey salt and into the fridge to set.

They easily cut into bars or bite sized pieces.   They keep well in an air tight container in the fridge.

Linking up:

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{Recipe} Greek Yogurt Brownies

I was looking for a healthier, high protein brownie recipe and needed to use up some Greek yogurt.  This recipe ticked all of the boxes and I had all of the ingredients so I gave it a go!

Wet Ingredients:

• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened applesauce
• 1/2 cup granulated sugar (or coconut sugar)
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients:

• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Optional: 1/2 cup dark chocolate chips

To make:

• Preheat oven to 350ºF. Prepare 8x8 pan with parchment paper
• Combine wet ingredients in a bowl, whisking until combined
• In a separate bowl mix dry ingredients together, whisk to combine
• Gradually add dry ingredients to wet ingredients. Stir gently and don't over mix.  Fold in optional chocolate chips
• Pour mixture into prepared pan
• Bake 25-30 minutes, or until toothpick comes out clean
• Let cool on wire rack
• Cut into squares and enjoy!

Yum!

I was in a heathy treat mood and made some of my Viral Date Snickers Bark but in more of a mound because I was in a hurry. I recommend the bark method but this was good in a pinch!

What's your favorite "healthier" treat?

Linking up:

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{Recipe} Mayak Eggs - Korean Marinated Eggs

Here's another TikTok inspired recipe that I obsessed over until I tried it.

I had never heard of Mayak eggs until I saw this TikTok.

After watching this video of course my feed was full of other Mayak Egg recipes. The recipe is a simple marinade and produces flavorful, deliciously different eggs.   The Korean name for this dish translates to "drug eggs", that's how addictive they are!

They are definitely crave worthy! I started mine by soft boiling some eggs which is the traditional method.  I put them in an ice bath for easier shell removal after cooking.

I didn't have an actual recipe but crafted one from the videos I had seen

For the marinade:

half soy sauce/half water (about 1/2 cup of each)

green onions 2-3 whole  (you can also use some white onion)

garlic 2-3 cloves, crushed

sweetener (I used 2 tsp coconut sugar -but I didn't want mine to be sweet, traditionally you'd use 1/4 cup of honey)

chili flakes or chili crunch (or diced chili peppers)

sesame seeds- a few tablespoons

Mix the marinade together, add the eggs and marinate overnight or longer in an airtight container in the fridge.

Enjoy the eggs on their own also over rice or noodles.

They recommended Japanese mayo and crispy fried onions on top. I just used regular mayo.  

You can reuse the marinade a few more times. The second time I made them, I hard boiled my eggs and I preferred them that way.  

My mouth is watering just looking at these photos. I need to make some more ASAP!

Linking up:
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{Recipe} Irish Soda Bread *UPDATED*

*This post was originally posted in April 2015. I'm updating it to include the recipe and more photos.*

As I mentioned in yesterday's post, I made Irish Soda Bread for our Irish Night celebration.

My go-to recipe is one for Irish Soda Bread Muffins but this year I wanted to try something different.

I found this recipe and thought it looked like it would be a good one.

 My only tweaks to the recipe were 1) I used skim milk instead of whole and 2) I didn't have wheat bran so I used oatmeal that I processed in my Vitamix.

 The bread has no added sugar (or any sweeteners) but it does get a bit of sweetness from the raisins.  The caraway seeds give it a slight nutty crunch with that hint of rye bread. I love caraway seeds!

It baked up beautifully and was delicious. I will definitely be making this one again!

*Edited to add recipe*

From Martha Stewart

Ingredients:

1 1/3 cups whole milk (any kind of milk is fine)

1/3 cup apple cider vinegar (can sub lemon juice)

3 cups all purpose flour, plus more for dusting

2- 2 1/2 tsp coarse salt

1 tsp baking powder

1 tsp baking soda

2 ounces (4 TBS) cold butter, cut into small pieces

1 cup unprocessed wheat bran (blend oats or use ground flax seed as subs)

1/4 cup caraway seeds

1 cup raisins (I like to use golden)

Salted Irish Butter for serving (optional)

To make:

• Preheat oven to 350ºF
• Line a baking sheet with parchment paper
• Add vinegar to milk and set aside for 5 minutes until thickened

• Whisk together flour, salt, baking powder and baking soda in large bowl
• Cut in butter with pastry cutter or two knives until it resembles course mea

• Add bran( or oatmeal), seeds and raisins (I added some dried cranberries because I didn't have enough raisins. I also used half oat flour/half ground flax seed in place of the bran). Stir to combine

• Add milk to flour mixture and stir until dough holds together and is still sticky

• Turn dough onto a lightly floured surface and shape into a round dome shape, about 7 inches in diameter
• Transfer to prepared sheet and dust lightly with flour
• Cut an X in the top about 3/4" deep

• Bake, rotating half way through until golden brown (about 1 hour and 10 minutes) and testing pick comes out clean from center

(Mine got a little extra brown this time and only baked about 50 minutes. All ovens are different!)

 

• Let cool on wire rack

• Serve with softened Irish butter!  We still love it!

Linking up:
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Cooking and Crafting with J & J
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Talking About It Tuesday

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