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Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

What’s for dinner Wednesday: A new recipe and a new Cave Tools cooking tool

8 Aug

This was a favorite new meal of ours, thanks to our new Cave Tools BBQ Grill Pan, and I can’t wait to have it again.

Happy August!

This summer seems to just be flying by. We had just finished the whirlwind couple of weeks surrounding graduation when I last wrote a blog post, and that was followed by two weeks of vacation. We came back from that and went right into the final days of planning and then hosting our second daughter’s 16th birthday party here, a sunflower-themed Sweet Sixteen on a beautifully sunny day. Now that we’re back into a regular routine again, albeit a summer routine, we’ve been trying out some new recipes and even a brand new Cave Tools product.

We were asked to try out a newly launched product, the Cave Tools BBQ Grill Pan in July, around the same time that I kept seeing a recipe go by on social media for Sheet Pan Chicken, which consisted of oven-roasted veggies and chicken all tossed together in a homemade marinade and cooked in the oven. When we agreed to try out the BBQ Grill Pan, we opted to use the inspiration from the recipe we’d seen online, but to do it our own way, utilizing our new pan. It seemed to be made for such a meal because it had a slotted side and a flat side, with the slotted side designed to allow the BBQ flavors and smoke to come up through the grill pan while excess grease falls through, keeping our grill grates clean.

One pan cooking is my favorite, especially for clean up.

We tossed our chicken in some bottled Italian dressing for a quick marinade, and sliced up our veggies: asparagus, zucchini, squash, Brussels sprouts and carrots. We weren’t sure if we had more veggies and chicken than space, but it was a perfect fit, with the veggies on the flat side and the chicken on the slotted side.  We also liked that the stainless steel pan had grips on three sides so that it was easy to handle.

The new Cave Tools BBQ Grill Pan is designed to cook more than just chicken and veggies, though. It’s perfect for other types of meals, including breakfast, which we’d like to try out next. Cave Tools suggests using the griddle side for sautéing peppers, onions, eggs, bacon, cheesesteaks and any other food that would typically fall through the grill grates, but the idea of eggs and bacon really appeals to us, having never cooked like that on the grill before.

Cave Tools 3

This stainless steel grill pan features a flat side and a slotted side, with grips on three sides.

I’m sure you’d like to know how you can get this great new product!

To order your own Cave Tools BBQ Grill Pan, you have two options:

  1. You can order from Amazon
  2. You can order directly from Cave Tools and use the code GRILLPAN15 to receive an additional 15% off your purchase.

As I always say, the Cave Tools products have a 100% money back guarantee, but I’d be surprised if you ever needed it. Their products are second to none. We also saw this post in the information on the grill pan’s website that we thought was worth noting, and that also speaks to the value that Cave Tools puts on the quality of their products for their customers:

A Note From The Manufacturer

We specifically designed this grill pan after seeing the popularity of PTFE (Teflon) Grill Mats. At normal grilling temperatures we concluded that the grill mats were in fact extremely toxic and potentially cancerous. Your health is more important us than the money we could make selling grill mats which is why we designed this safe stainless steel grill mat alternative.

As always, I encourage you to try out this great new product and to enjoy the fun of cooking outdoors. The cleanup is easy, especially with the Cave Tools products, and the food is flavorful.

Have a great rest of your week and keep enjoying this beautiful summer!

*I was given a free product in exchange for my review.

However, as always, my thoughts and opinions are honest and my own.*

Barbecued roast beef and a new Cave Tools product

20 Mar

New recipe and new tool!

Recently my husband and I ate dinner in a local restaurant that was new to us. We shared two meals, one of which was a barbecued beef brisket. It was similar to the pulled pork that we often make at home, but yet it was different because of the beef that was used, and the flavor was intense. We loved it so much we decided to try to make it here at home, using our Instantpot to cook the beef.

Luckily, we had a new Cave Tools product to try out, a set of two stainless steel shredding meat claws. They were going to be perfect for the meat that we would be making that night. The handles were sturdy and strong, and came with textured non-slip handles and plenty of space for our hands, thanks to the extended knuckle space. Interestingly, they are shaped like a bear’s paws, which provides a really good grip on the meat you’re working with.

We used the claws to hold the meat with one hand and a knife with the other to slice some of it off.

The claws can be used in a variety of ways and we definitely made us of them when we lifted the meat out of the Instantpot, when we shredded it, and even when we decided to slice off a portion to taste, we used the claws to hold the meat with one hand and the knife with the other.

These meat claws were fantastic for shredding the roast beef.

They’re also great for shredding the meat, which we did for most of it, since we were looking for a pulled beef consistency at the end and we planned to shred it, return it to the Instantpot for a bit longer, and then take it back out for serving.

Once the shredded meat was finished cooking, having the claws in hand for removing it from the Instantpot was key. They were helpful in scooping out good-sized amounts of meat at a time from the pot.

These stainless steel claws are available two ways. You can find them on Amazon.com here, or on the Cave Tools website here, but be sure to use the discount code MEATCLAWS on the Cave Tools site to receive a discount of 15% off.

 

Putting the meat back into the Instantpot was easy with the meat claws.

Be sure to read all of the care and safety information in your box when you get your tools. You’ll be sure to smile when you read the reference to “Wolverine” in the safety instructions!

As with all of their products, this one comes with a Lifetime guarantee and you can return it at any time if you are not 100% satisfied. Although we love a company that stands by their products, we won’t be utilizing that any time soon, as we already have plans to make use of these meat claws again soon. They’re definitely going to be a go-to tool in our kitchen from here on in.

To make the barbecued roast beef, saute an onion on the saute setting with olive oil and garlic. Add in a cup of your favorite barbecue sauce. Add in 1/4 cup of water to cut the sauce a bit. Whisk the sauce for consistency. Put in your roast, cook it on the manual setting for an hour. Do a quick release, remove the roast beef and shred it with your metal claws. Place the beef back into the Instantpot for another ten minutes on manual. Remove when done. This can be served as a sandwich or just as is. We did a little of each.

Ready to eat! There were hardly any leftovers and we can’t wait to make this again!

 

What’s for Dinner Wednesday: Two weeks of meals

7 Mar

Ratatouille has become a favorite meal of ours.

Welcome to the month of March! It’s been quite some time since I posted a two-week menu plan, and I thought this week might be a good week to do one.

We are marching into spring and it’s about to be our busy season at work and at school so I am reveling in this relative calm before the storm. Over these two weeks however, two of our kids are booked just about every night for “tech week” as they prepare for this weekend’s upcoming theater performances and next weekend’s drama festival competition. Therefore, we are not necessarily eating all together as we usually do, but rather in a group of three, and then a group of two later on. They come in starving at about 9:00 p.m. and their first question is always, “What was for dinner?” as they look to reheat whatever it is that we had. They’ve eaten, but it’s usually between when school ends at 2:00 and when their theater responsibilities begin at 4:00.

That said, here is our list of meals for these two weeks.

TWO WEEKS OF MEALS

SUNDAY: Shaved steak and cheese sandwiches with tomato salad and steak fries
MONDAY: Burritos and quesadillas
TUESDAY: Chicken, broccoli and pasta
WEDNESDAY: Ratatouille
THURSDAY: Cranberry chicken
FRIDAY: Opening night for theater! Out to dinner
SATURDAY: Grilled kielbasa kebabs (this is a new meal, so look for it to be featured in the future!)

SUNDAY: Pulled beef brisket (this is a new recipe, so look for it to be featured in the future!)
MONDAY: Grilled teriyaki chicken breasts
TUESDAY: Spaghetti with tuna sauce
WEDNESDAY: Nicoise salad
THURSDAY: Leftovers
FRIDAY: Homemade Pizza
 

Hopefully this inspires some meals for your next two weeks of meals!
Have a wonderful week!

What’s for Dinner Wednesday: a couple of new-ish recipes for you

14 Feb

Dinner is cooking!

Happy Wednesday and Happy Valentine’s Day!

As I mentioned recently in one of my posts, the past few weeks have been challenging and therefore, a little bit of a blur for me. If you asked me what was for dinner yesterday, there’s a good chance I can’t remember and if you ask me what’s for dinner tomorrow, I’m pretty sure I don’t know yet. We have shopped, we have a list of meals, but we’ve been a little less planned out than we normally are and I’m trying to keep a lot of balls in the air at the moment. Everyone has hectic weeks and months though, so I’m sure you can all relate.

That said, we’ve had a couple of surprisingly delicious meals in the past couple of weeks and I did want to share them with you. They’re kind of new, but not really. New-ish, I guess. One I have posted about before, and one I never have, but we’ve eaten it before.

First, I will share with you the recipe we’ve had before but not for so long that I have never posted about it on my blog before. It is the one shown here to the left, and to the right and it might make a perfect Valentine’s Day meal for you!

It was so good to have this meal again. I hope we don’t wait another two decades to make it again in the future!

Many years ago when we lived out of state and in apartments, we used to make a pasta dish that we loved. It had a pink tomato cream sauce and pasta, along with chicken or shrimp and sun-dried tomatoes. For some reason we fell out of the habit of making it, for about 20 years. A recent new meal that we tried out sparked a memory of that recipe, and we put it on the list of meal requests for the following weeks’ menu. We didn’t have a specific recipe for it, and my husband put it together as he went, but this recipe from Allrecipes.com is a similar one. Some use vodka in their sauce, making it a true Pink Vodka sauce, but  we did not and we enjoyed it just as much.

Next, I will share with you another rediscovered recipe, but this one was made a little bit more recently, but not by much!

This meal was so delicious and even better the second day as the flavors settled in.

Last week my daughter was asking me how chicken could be made with brown sugar. It was something she had seen (I think on television), but the two ingredients didn’t seem to go together in her mind. I told her that they did in fact, go well together and that I was pretty sure I’d made at least one brown sugar and chicken recipe in the past. I was pretty sure I would find it on my blog, and sure enough….I had two! When I looked them up this week, they both looked so delicious that I decided to scrap any meals that I might’ve pulled from our Two Weeks of Meals choices, and make one of them instead. One of my other daughters was home at the time and I let her choose the one she wanted. She ended up choosing this Brown Sugar and Lemon Chicken recipe that I’d last made in 2012. I had everything for it except a real lemon. Instead I had a bottle of lemon juice that I felt would suffice. It would mean no lemon zest on top, but I felt that we would still enjoy the meal either way. I was right. This chicken was so incredibly most and delicious, it melted in my mouth. I could not believe I hadn’t remembered this recipe sooner, although I was glad that I’d remembered it sooner than the tomato cream pasta recipe above.

I could not wait to eat this for lunch again the next day!

I served this meal with rice and a veggie saute that our oldest daughter loves, just a simple mix of zucchini and squash cooked in the cast iron skillet. It was a hit with everyone except the daughter who originally asked about chicken and brown sugar, who really only likes chicken on a wing or in a nugget, but I’m still glad our conversation sparked this memory for me.

In case you’re wondering, here is the other brown sugar and chicken recipe, it’s also from 2012. It’s one I’m hoping to try again in the near future and it also calls for garlic, which is another favorite of ours.

I hope that these blast-from-the-past meal memories have provided you with some meal memories of your own and that you find an old recipe you’d forgotten all about. If not, feel free to give our recipes a try! I can promise you won’t be disappointed.

Have a wonderful rest of your week!

 

A new Cave Tools product review: Stainless Steel Wood Smoker Box

28 Jan

My husband ranked these ribs as being some of the best he’s ever had in his entire life.

We recently had the opportunity to try out another product from one of my favorite companies, Cave Tools. This time, my husband was very excited to review the new tool because it was something he’d been wanting to try for a long time. The Large Capacity Stainless Steel Smoker Box allows you to smoke meat and fish on the grill and it was a cooking method we’d never tried but had always wanted to.

Smoking is an interesting method of cooking, and it takes some time, so you need to make sure you can devote the time you need in order for everything to cook properly. Because we live in an area of the country that gets cold and snowy, and it’s wintertime, we also had to make sure we were going to use our grill on a day when there wasn’t a blizzard and it was above freezing. Finally, this past weekend was the perfect day. We chose Saturday as our day to smoke a rack of ribs.

This box was a great size and fit well between our grill grates.

The Stainless Steel Smoker Box is very typical of Cave Tools’ superior product quality. Their products are always solidly made and durable. Cave Tools notes that this particular product has several features that make it stand out from the rest: Its stainless steel is 25% thicker so that it prevents warping. It has a hinged lid and large wood chip capacity for thicker smoke. There are no bottom holes, so the wood chips smolder and don’t catch fire, and its thinner profile fits perfectly between the grill grates and flavorizer bars, if you choose to use them.

As our Saturday dawned bright and sunny, Don spent the early afternoon hours preparing the rack of ribs. He created a dry rub consisting of a cup of brown sugar, a quarter cup of kosher salt, a teaspoon of garlic powder and half a teaspoon of pepper (approximate measures). He rubbed it all in and refrigerated it for four hours. When he took it out at 4:00, he rinsed it off, patted it dry and then placed it on the grill.

Following the directions that were contained in the box, he filled our smoker box with 100% natural hickory wood chips and set it on the grill over the heat, and waited for it to start smoking. He then placed the rack of ribs on the opposite side. It took approximately 15 minutes for the box to start smoking. He never flipped the ribs over, but rather rotated them every so often to make sure they were cooking evenly.

After two hours, barbecue sauce was added to the meat for the final 20 minutes.

 

 

 

As the cook time neared the end, barbecue sauce was added to the meat for the final 20 minutes of cook time.

Throughout the evening, we could smell the smoker cooking the meat outside, and the aroma was heavenly. We could not wait to try the ribs. The anticipation was exciting and we were very much looking forward to our dinner.

As we dug into dinner, we were thrilled with our results. The ribs were incredibly good. My husband ranked them as being among the top five best rib meals he’s had in his lifetime, and that’s saying a lot, as we’ve had a lot of ribs in our time!

The meat came right off the bone and the flavor was just delicious. We savored every bite and we each had seconds. When we finished eating, I was so glad that there were still more ribs left on the tray for leftovers later this week, as I wasn’t ready to say goodbye to them just yet.

If you’re looking to try out smoking on your grill, I highly recommend the Cave Tools Stainless Steel Smoker Box. If you choose to buy it from Cave Tools directly, you can use the code SMOKERBOX15 to get 15% off your purchase and order here. Should you choose to go through Amazon.com, instead, you can use this link.

Like all the Cave Tools products, this product has a lifetime warranty, should you have any issues with it. I know we can’t wait to use ours again!

The meat came right off the bones of the ribs, just as it should.

*Although I was compensated for this review with a free product, all thoughts and opinions are my own.*

New week, new recipes

22 Jan

We broke the “never try a new recipe for company” rule, and we were so glad we did!

Welcome to a new week! It’s a new week of work, school, weather and here on The Whole Bag of Chips, I have several new recipes for you!

This weekend we hosted company for dinner, my parents, and we were struggling with the question of what to make. It would be the last time we would be seeing them until spring, and therefore, we wanted to make it extra-special.

As we went down our list of the usual meals, nothing seemed to spark my taste buds. It seemed we’d had it all recently or that the meals we were thinking of were ones we typically made for them whenever they came.

Normally there is an unofficial rule that says you shouldn’t try out a new recipe when you’re having company, but I decided that since my parents were always up for trying something new, I’d do an internet search for a new dish to make for them. I Googled “Sunday Dinners” even though it was going to be a Saturday night, to see what kinds of dinner recipes would come up. Sure enough, my wish was granted and I found this dish from Cafe Delites for Creamy Garlic Parmesan Mushroom Chicken and Bacon, which seemed to be a perfect dish to try. It had all things we liked, it was already gluten free, it was inexpensive to make, and it had the option to use light cream, heavy cream or milk, which would make it lower in fat, which we also like. It seemed like something everyone would enjoy and we decided to give it a try and serve it over pasta with a salad and bread on the side.

We chose to use a bag of frozen chicken tenderloins for this dish, rather than the chicken thighs, and we doubled the recipe.

The new chicken dish received rave reviews from everyone, even the kids. They especially loved the sauce, and having the pasta on the side made for a perfect combination. Everyone had seconds, and by the end we had just a couple of servings left to be used as leftovers later this week. I already had a couple of the kids asking when we would be having the leftovers this week.

I would definitely recommend breaking that old rule about new recipes and company again in the future, if our guests are game for trying something new, and I’m glad we took the risk this time around.

Additionally, we tried a new dessert recipe for cherry cobbler, turned gluten free, and I will post that recipe later on this week.

In the meantime, be sure to check out the new recipe from our weekend dinner and see what you think. A big thanks to Cafe Delites, for saving the day because it’s definitely a keeper at our house!

Introducing ‘Forget the Flour’….a new blog from a new favorite blogger

10 Jan

I have a new favorite blog, and I definitely have a new favorite blogger.

If you live life gluten free for any reason, you need to check out “Forget the Flour,” my daughter’s new blog. You can go and visit by clicking here. It might just become your new favorite blog too.

Here’s the back story to how this blog was born:

Early in the fall of 2015, it was determined that our youngest daughter could no longer have gluten in her diet. She had just begun the fifth grade and we had spent the summer on an epic, five-week cross country camping vacation, trying to figure out what was continuously making her so sick, and had been throughout most of the spring before.

If you’re a longtime reader of The Whole Bag of Chips, you have since seen my recipes evolve over time to now include notations with the ingredients as to how we have gone about making our recipes gluten free, if they were not already.

It has not been an easy few years. I have a shellfish allergy, and I’d like to say that I can relate to her struggles, but I truly can’t. I’m much older, first off, so I can weather some of the “trauma” of missing out on favorite foods at favorite events better than a tween. Additionally, shellfish is not contained in my every meal, or at every party, sleepover or at every restaurant I go to.

To say that being gluten free, being young AND gluten free is challenging would be an understatement.

Our third Thanksgiving, Christmas and New Year’s Eve all just passed, and it’s always important to make sure we have food for her to eat everywhere we go, and as we sometimes find out, even if we think something is going to be gluten free where we are headed, she finds out the hard way it may not have been, or that cross-contamination may have taken place.

However, for every challenge, there are a lot of successes. Thankfully, we are a family of cooks and we love to try out new recipes. Our kids have all been cooking since they were old enough to roll cookies or to stand on a stool at the kitchen counter and pick beans. We have a love for cookbooks, food magazines, food videos online, food show on television and anything related to cooking and eating. Therefore, we’ve discovered some great new recipes, and we’ve cheered (literally) when we’ve been able to make an old favorite into a new gluten free favorite so as not to give them up.

We’re lucky too, that we live in an internet age where we can find help online, we can Google anything and get a helpful answer about ingredients and substitutions. We are also lucky that in past years the amount of information and availability of ingredients has exploded from what it once was. We even have an allergy-free bakery in our city and we spend a great deal of time there.

Additionally, we have wonderful friends and family. I can’t be more thankful to those who have turned their own recipes into gluten free for her, or to those friends who have chosen to keep things on hand for when she’s there, or to cook entire gluten free meals just because she’s there (and I’m getting a little teary just thinking about it.) I have sent bags of gluten free food with her, only to see them come back with her after an event or visit, and to hear her happily describing all she was able to eat, along with everyone else.

All of that said, one might think a kid could get depressed having to deal with all of this on top of regular life, and she definitely has her moments of frustration and of sadness at times, and we feel terrible about it when she does. However, rather than wallowing in the latest disappointment or challenge, as some might, our daughter asked just the other night if she could create a blog for sharing what she’s learned in the past three years and going forward. It took me just a second to think about it and say yes, and it took her even less time to share with me the one she’d already created, but not published, complete with her first post draft all typed up. She just needed a name that wasn’t already taken, since there are many gluten free blogs out there already. Somehow, and I’m not sure how, she came up with Forget the Flour, and I love it. It wasn’t taken, and so, her blog was born.

She posted her first two posts one night earlier this week and the blog hits just exploded. Although it’s still young, the blog has already received almost 1000 hits in just a couple of days’ time. I told her I have some blog-hit envy already.

I think that as a younger blogger, her perspective is slightly different than those who are blogging about living an adult life gluten free, and I hope it will be a valuable perspective to others as she shares her favorite products, recipes and restaurants, as well as some of her not-so-great experiences in the hopes of preventing them from happening to others.

So if you haven’t yet, go on over and visit Forget the Flour and check out the first couple of posts. Sign up to follow it too, so that you don’t miss a moment of gluten free goodness.

I was thrilled to see this beautiful new blog pop up on my computer screen earlier this week. However, I can promise that not all of the almost 1000 hits were from me.

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

What’s for dinner Wednesday: two weeks of meals and a new kitchen toy

27 Sep

It seemed as if everyone was getting one of these for Christmas last year. I watched, and I waited, and then I bargain-shopped.

Happy Wednesday! Since it’s been a while since I gave you a two week menu, I thought I owed you a really good post when I shared one this time around. To that end, I have the two week menu, some new recipes to go along with it, and our experiences with a new kitchen toy.

It’s been a while since we got a new”toy” to add to our collection of small kitchen appliances, but around Christmastime last year, I started seeing this new Instant Pot appliance floating around blog posts and status updates, and my interest was definitely piqued. When I looked it up, the appliance was a bit costly, and with our impending kitchen renovations, not a priority at the time.

However, it’s a new school year, we have the usual “stuff” each night and/or after school, and yet we still try to eat as healthy as we can, at home, as often as we can, together. This Instant Pot seemed to really be calling my name, in that it seemed it might be able to help us continue to achieve those goals.

I finally bit the bullet, as they say, and on the advice of my friend Kim, I used a Kohl’s coupon code to get one for 30% off, on sale, with Kohl’s Cash (and earning Kohl’s cash with the purchase too) and I scored the Instant Pot for $75 (no shipping, including tax). I picked it up in the store, carried it home, and then I wondered what exactly to do with it. It reminded me of when they send you home with a new baby: it’s very intimidating, it makes some crazy noises, and you’re not quite sure if you know what to do if something goes wrong, or how to know if you’re doing everything right. For such a tiny appliance, it’s got a big intimidation factor, just like a new baby.

Ratitouille was a request from our oldest daughter as a new recipe to try. She cited the fact that we like all the veggies that come in it, so why not try it?

We let it sit there for almost a week, and then as the following weekend approached, we broke it out and did just what you’re not supposed to do: we used it (or attempted to) without reading the directions. We were also making a new recipe for Ratitouille, which is something we’d never made before with any recipe, never mind a recipe for use with a new appliance. New recipe, new appliance, no directions. Well played. Dinner took over an hour to make because we had no idea what we were doing, but it was delicious and although we were still a bit wary, we were thinking we liked this new toy. If we knew what we were doing, we’d like it even more.

These potatoes were so fast, so easy and I used them a total of three different times, for pork, for leftover salmon, and for a potato and egg omelet.

In the meantime, two of my friends, Gina and Marcia, also bought an Instant Pot the same week I did, and we all took our new “babies” home within days of each other and a texting thread emerged, sharing recipes, tips, new “parent” fears and more.  There were some successes in that thread, and we began to try each other’s recipes the following week. I chose to make Gina’s potatoes to go along with our grilled pork tenderloin one night and Marcia inspired me to try out a Mac and Cheese recipe another night.

During our trial week, the kids would come home each night from wherever, and joke that we were at it again, making something in the Instant Pot, moving it around to the best location in the kitchen, and they’d shake their heads, but they enjoyed each and every meal we made with it, and I joked that by using it every day, we didn’t need to find a place to store it. (I wasn’t really joking.)

On Sunday, a few days into our Instapot cooking adventures, we tried something new. We took a recipe we’d made before, nicknamed “Liz’s soup” because she requested it last year and I copied the recipe off a video and I have no idea where it came from originally. It was a crockpot recipe last year, but we didn’t have enough time to devote to using the crockpot this time around. Instead we found a recipe that was similar, had the same sorts of ingredients more or less, but used the Instant Pot to cook it. We adapted our recipe for Liz’s soup to that recipe for chicken stew, and presto….we had a delicious soup in a short amount of time. Each time we cooked, we seemed to have more of an idea of what we were doing, and in the meantime, with three of us friends trying out recipes every night, we had triple the ideas and solutions to any problems.

And so, today I share with you our two week menu, some new recipe links to go along with the menu items, and my encouragement for you to try out your Instant Pot too, if you haven’t yet, and if you haven’t jumped on that bandwagon, maybe this will be helpful to you in your own decision-making and bargain-shopping process.

Growing up, I’d only had Ratitouille at my friend Jen’s house. Her mom made it often. I channeled my memories of them as we ate this delicious meal over rice and chicken.

Two Weeks of Meals

WEEK ONE: In the days before the Instant Pot

Monday: Pastene Soup recipe here (Today I brought the Instant Pot home!)

Tuesday: Meatloaf Burgers recipe here

Wednesday: Paninis recipe here

Thursday: The Instant Pot is Opened:
Ratitouille recipe here 

Friday: Leftovers

Saturday: Grilled salmon with pesto (be watching for a post about this meal in the coming days!

WEEK TWO:

This soup is delicious and makes the house smell wonderful!

Sunday: Liz’s soup, adapted using this recipe

Monday: Grilled pork tenderloin, frozen homemade applesauce from the last time we grilled pork, and these Instant Pot potatoes.

Tuesday: Leftovers again!

Wednesday: Six Sisters Macaroni and Cheese (I am making this recipe tonight, but sharing it now. Gina and Marcia have made it already, and I love the Six Sisters’ recipes any time I try them!)

Thursday: Burritos and Quesadillas

Friday: We are leaving our new “baby” home and going out to dinner, we’ve definitely earned a night out tonight!

Liz’s Soup is amazing, especially if you top it with sour cream and shredded cheddar cheese and use some crunchy tortilla chips on the side!