Heat instant pot on “saute” mode. Add enough olive oil to lightly cover the bottom and let heat for 1 minute. Add diced onion and saute until soft and translucent (about 3 minutes). Then add salt, cumin, oregano, garlic, and saute for 30 seconds to 1 minute or until fragrant,
Ingredients: 1 1/2 lbs ground beef 1 (28 oz) can diced fire-roasted tomatoes 2 (15.5 oz) cans black beans, rinsed 3 medium zucchini (about 1 lb), cut into 1/2-inch pieces 2 medium onions, chopped 1/4 cup tomato paste 2 cloves garlic, chopped 1 tbs chili powder 1 tsp dried oregano
Ingredients: 2 carrots, chopped medium 2 celery stalks, chopped medium 1 medium onion, chopped medium 7 garlic cloves, smashed 3 1/2 lb of beef bones 2 bay leaves Kosher salt 2 tbs of apple cider vinegar (optional) Water Directions: Dump the vegetables in the bottom of a 6-quart slow cooker.
Ingredients: 8 cups water 4 medium carrots, peeled and cut into large dice 3 medium celery stalks, large dice 1 medium yellow onion, small dice 1 bay leaf 1 tbs kosher salt, add more to taste 1/2 tsp freshly ground black pepper, add more to taste 1/2 tsp dried thyme
Cook rice as directed on package. Cut off the tops of six bell peppers. Set aside on a dish to use as lids later. Remove seeds and ribs from peppers. Heat 2 tablespoons of olive oil in a medium pan. Add 1 chopped medium onion and 1 clove of garlic
On a plate, combine salt, pepper and thyme. Coat meat in all sides with spices. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onions and garlic in a 5 or 6-quart slow cooker. Top with browned roast.
Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, coconut oil, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine. Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot.
Brush the pieces of meat and bone with tomato paste. Place them in a large oven- and flame-proof casserole along with 1/4 cup fat. Place in a 350 degree oven and bake with the top off until the pieces are browned, turning once. On the top of the stove add
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