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INGREDIENTS 3 tablespoons unsalted butter, melted 1 large yellow onion, diced medium 2 large carrots, cut into 3/4-inch pieces Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound ground beef or lamb 2 teaspoons fresh thyme leaves 1 cup dark (porter) beer 2 tablespoons all-purpose flour 3/4 cup frozen peas 1 large russet potato (3/4 pound), very thinly sliced INSTRUCTIONS Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving. Prep: 30 mins ...

INGREDIENTS 2 cups Bisquick 1 lb raw sausage 1/2 cup shredded cheddar cheese 4 tbsp or so of water (so it’s not crumbly) INSTRUCTIONS Mix Make balls Bake at 350 degrees for 20 minutes

INGREDIENTS 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper INSTRUCTIONS In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. NOTES Brown ground beef, drained the fat, use 3 Tbsp of the seasoning per pound of meat with 1/2 Tbsp flour and mixed into the meat. Add 2/3 cup of water, mixed it up with the ground beef and let it simmer down. ...

INGREDIENTS 1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) INSTRUCTIONS Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy! YIELD: 6 cups ...

INGREDIENTS For the cake 2 1/2 cups shredded zucchini 1 1/4 cups sugar 5 eggs 1/4 cup vegetable oil 1 cup sour cream 1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting) 3 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder Pinch of salt For the frosting 3/4 cup cream cheese, at room temperature 1/4 cup butter, at room temperature 2 cups powdered sugar 1/2 cup heavy cream Fruit for the cake 1 pint strawberries, cleaned, stemmed and sliced 4 kiwi fruit, peeled and sliced 2 mangoes, peeled and sliced 1 pint blueberries (Or whatever you like and is in season) INSTRUCTIONS Preheat oven to 350.° Grease and flour a 10-inch round cake pan. In a stand mixer or large bowl, beat together shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla. Combine all dry ingredients and add to the wet mixture. Continue to beat until well-combined. The batter should be fairly wet and easy to pour. Pour the batter into the prepared cake pan and bake for 50 to 70 minutes. It is done when a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then remove the cake from the pan and allow it to cool completely for a few hours. While the cake is cooling, prepare the frosting. Beat together cream cheese and butter until smooth. While continuing to beat, gradually add the powdered sugar. Keep mixing until it’s all incorporated and smooth. In a separate bowl, whip cream until stiff peaks form. Fold cream and 1/2 teaspoon vanilla into frosting. Be careful not to over mix. Cut the cooled cake, making either two or three layers. Spread a layer of frosting over each inner layer. Then add a layer of fruit on top of the frosting. Stack the layers of cake together. Evenly frost the top of the cake (traditionally, the sides are not frosted). Arrange the fruit in circles all over the top of the cake.

INGREDIENTS 1/2 cup soy sauce 5 tablespoons pure maple syrup 1 teaspoon minced fresh ginger (about 4-inch knob) 1 tablespoon Sriracha 1 clove garlic, minced 1 pound boneless, skinless chicken breasts 1 cup white rice, such as jasmine or basmati, rinsed 1 cup water, plus 2 tablespoons 1 red bell pepper 1/2 red onion 1 cup fresh baby spinach 1 tablespoon arrowroot starch 1/2 cup chopped green onions, tender white and green parts only (about 3 onions) Sesame seeds, for garnish INSTRUCTIONS Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup water to the bowl, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minute ...

INGREDIENTS 6 large eggs 1 cup milk 1 cup all-purpose flour dash salt 1 teaspoon vanilla extract 5 Tablespoons butter INSTRUCTIONS Preheat oven to 425 degrees F. As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. Bake, for 22-27 minutes or until edges are golden brown and puffy. To serve, sprinkle generously with powdered sugar and syrup.

INGREDIENTS 2 tbsp olive oil 3 large potatoes peeled and cubed 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 small onion chopped 3/4 lb Italian sausage mild, casings removed (3 links) 1/2 red bell pepper chopped 1/2 green bell pepper chopped 3 cloves garlic minced 1/4 tsp red pepper flakes INSTRUCTIONS Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally. Add the onion and cook for another 3 minutes, stirring occasionally. Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster. Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

INGREDIENTS 2 lb napa cabbage 1/2 c kosher salt 12 c cold water 8 oz daikon radish, peeled, cut into 2” matchsticks 4 scallions, end tripped, cut into 1” pieces 1/3 c. Korean red pepper powder AKA gochugaru 1/4 cup fish sauce 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks) 1 tbsp minced garlic 2 tsp Korean salted shrimp, minced (I have these if you want some.) 1.5 tsp sugar INSTRUCTIONS Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.