IP Swiss Steak

We have a lot of beef in our freezer from getting a cow butchered, so I've been pushed to find recipes for cuts of meat that I don't traditionally work with.  Tenderized round steak is one that I haven't cooked with previously, but was pleasantly surprised with how this turned out.  We served it over rice.  Unfortunately, the tomato-ey sauce didn't sit well with a few of my kiddos sensitive stomachs, so I won't be making it too often.  Which is sad because I really enjoyed it.  Maybe next time I make it, I'll just give them a little pepto with the meal.  :) 

• 2 tsp olive oil
• 1 sweet onion, sliced
• 3 carrots, peeled and cut into discs
• 2 cloves garlic, crushed and minced
• 16  oz round steak or cube steak
• salt and pepper to taste
• 15 oz can diced tomatoes
• 6 oz can tomato paste
• 16 oz can beef broth
• 1 tsp dried oregano

1. Turn instant pot to saute, heat oil over med-hi heat.  Add onions and carrots.  Saute until onions are tender.  Stir in garlic and cook an additional 1-2 mins.  
2. Lightly sprinkle both sides of steaks with salt and pepper.  Place meat on top of onions and carrots.  Pour tomatoes over the meat.  In a small bowl, stir together tomato paste, beef broth,a and oregano.  Pour over meat.  Close lid, and make sure vent is closed.  Manual pressure cook for 30 mins.  Serve over rice, potatoes, or pasta.  

Maple mustard Salmon

I'm not a fish lover in general, but every once in a while I really get a hunkering for it.  This recipe hit the spot, and amazingly, the kids enjoyed it too.  Plus it was FAST and healthy. 

• 12 oz salmon filet
• 1 TBS maple syrup
• 2 TBS whole grain mustard
• Salt and pepper, to taste

1. Preheat oven to 425.
2. Season salmon with salt and pepper.  
3. In a small bowl, combine maple syrup and mustard.  Brush over half the salmon.
4. Heat a few TBS of coconut oil in a skillet over medium high heat.  (I like to use my cast iron skillet for this).  Sear salmon flesh side down until a nice crust forms, approx 4-5 mins.  Flip over, then brush with remaining sauce.  If using a cast iron skillet, transfer to oven and roast for about 10 mins, depending on the thickness, or until it becomes flakey.  If not using a cast iron skillet, transfer fish to oven safe pan, then put in oven.  

Cashew Chicken

Since going gluten free, basically the only Chinese food I get, I have to make.  And how I miss it.  This recipe had me reliving my glory days, prior to going GF.  :)  The kids really seemed to like it, too.  We put it over some rice, and it was a fast, tasty, and decently healthy. 

• 1 1/2 lbs chicken breasts (or thighs), cut into 1" cubes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp avacado oil
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 1/4 cup roasted cashews
• 1 TBS rice wine vinegar 
• 3 TBS soy sauce, tamari sauce, or liquid aminos
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 TBS garlic, minced
• 1 TBS chili garlic sauce (more or less according to how spicy you like it)
• sesame seeds
• chopped onions 

1. In a small bowl, mix chili garlic sauce, minced garlic, ginger, salt, and pepper.  Set aside.
2. Heat pan on low heat and toast cashews until lightly brown.  Set aside.  
3. Add avocado oil to the pan, and increase heat to high and add chicken.  Cook through.  Mix in chopped pepper, onion, and the sauce mixture.  Cook on high for 5 minutes.  
4. Add in the soy sauce (or soy sauce substitute), cashews, and rice wine vinegar.  Cook until sauce has thickened.  Top with sesame seeds and green onions, then serve.  :)

Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.