Brisket / Sauce

• 4-5 lb Beef Brisket (Leave the fat on for now.
• 3-4 yellow onions, sliced 
• 1 cup of water 
• 1/2c red wine. 
• 1 cup ketchup 
• 1/2 Heinz chili sauce
• 1 glove garlic
•  Small amount dark brown sugar to taste
• **Mrs Washington brown beef bullion pkg. 

* Optional: 

• Mix sauce on stove top to taste before adding to INSTANT POT  Cook for 45 minutes
• After cooking 2-3 tbsp cornstarch + 2-3 tbsp water to form a slurry
• Refrigerate to slice thin. 

Directions according to original recipe:

1. Turn on the stove to high and in a large frying pan (or in your Instant Pot on “Sauté on the “More” or “High” setting – but the frying pan is easier for this due to size and even searing), let it get hot and then sear each side of the brisket until browned or slightly charred. About 2-4 minutes each side depending on your stove/pan. Just stand over it and check it to ensure you don’t overdo it too much. If you seared in your Instant Pot, remove the liner pot, rinse it clean, dry it and return it to the Instant Pot when done
2. With the trivet in the Instant Pot, layer one half of the brisket (fat-side up) and cover with about half of the onions. Then, in a criss-cross fashion, layer the other half of the brisket (also fat-side up) on top of onions and other half of the brisket. We are leaving it fat-side up so the juices from the fat course through the meat when cooking to make it super moist and flavorful
3. Make the sauce by combining the water, ketchup/chili sauce, garlic, and small amount brown sugar to taste.
4. Cover with all of the sauce and then add the remaining onions to the top of the brisket and the sides of the pot if there’s room
5. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 45 minutes 

Spaetzle Dumplings

• 1 cup all-purpose flour

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 pinch freshly ground white pepper

• 2 eggs

• ¼ cup milk

• 2 tablespoons butter

• 2 tablespoons chopped fresh parsley

• Directions

  1. Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.

  2. Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.

  3. Whisk eggs together in a small bowl. Add eggs alternately with milk to dry ingredients. Stir until smooth.

  4. Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water. Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.

  5. Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through. Serve sprinkled with parsley.

Hot and Sour Soup

Group 1 Ingredients

8 c water

2 packets - G Washington's Seasoning and Broth, Rich Brown

1 onion whole

1 slice fresh ginger

1-2 tsp. garlic chili paste*

½ c fresh wood ear mushrooms , cut into ribbons

1 small package fresh Enoki (straw) Mushrooms

¼ c dried shiitake mushrooms soaked / chopped

¼ c soy sauce – GF

3 Tbs. sesame oil
3 Tbs. white vinegar

1 small can bamboo shoots – sliced into thin strips

2-4  scallions chopped (put some aside for garnish)
white pepper

pinch of sugar

Group 2 Ingredients

2 eggs – beaten

¼ c cornstarch mixed with ¼ c water

¼ packed firm tofu optional

½ c frozen peas - optional

-------------------------

Step 1-

Add all group 1 ingredients into Instant Pot or stove top pot.

Instant Pot: Set IP to high pressure for 10 minutes. Use quick release

Stove top : Bring to boil. Simmer until onion is soft, 30-45 minutes.

Step 2

Remove onion and ginger slice.

Instant Pot: Set to sauté

Stove top: Continue simmering

Step 2.5 Optional

Add

¼ packed firm tofu

½ cup frozen peas

Let these ingredients cook in soup for several few minutes.

Step 3

Slowly stir in beaten eggs  

Step 4:

Slowly stir in cornstarch mixture until desired consistency is reached

*add additional garlic chili paste to taste.

Garnish with chopped scallions.
Serve!

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Broccoli Kugel

This recipe was collated from several recipes. Loosely interpret ingredients.
3 heads Broccoli
1 head cauliflower

vegetable Oil
2-  Leeks
1- onions
1- garlic clove
Salt and pepper to taste.

3/4 C Mayo
6 Eggs
1/4-1/2 C matzah meal OR bread crumbs

In vegetable oil sauté sliced leeks, onions, and garlics until translucent and golden on the edges. Salt and pepper to taste.

Cook broccoli and cauliflower until tender. Drain and let cool.

In a food processor- puree sautéed vegetables and cooked broccoli and cauliflower.
Salt and pepper to taste

Lighly whip mayo and eggs together. Fold into vegetable purée with matzah meal.

Liberally grease casserole dish with vegetable oil, sprinkle bottom of dish with additional Matzah meal of bread crumbs. Pour in and spread out vegetable mixture. Bake in 350 D. oven until cooked in center. About 45 mins.

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

• 2 medium zucchinis
• 1 cup halved mozzarella balls
• 1 cup halved cherry tomatoes
• ¾ cup halved large black olives
• 2/3 cup basil pesto

Instructions

1. Slice your zucchinis halfway through and then spiralize them, using Blade B.
2. Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables.
3. Serve.

Notes

Per serving (1 out of 4) - Calories: 277, Fat: 24g, Saturated Fat: 7g, Carbs: 12g, Fiber: 4g, Sugars: 4g, Protein: 12g, Sodium: 1495mg

Amy’s Turkey Chili

Adapted from Haylie Pomroy

Ingredients

1 to 1½ pounds lean ground turkey
½ cup diced red onion, or more if desired
2 Tbsp fresh parsley or cilantro
1 heaping Tbsp chili powder
1 Tbsp minced garlic
½ tsp. crushed red chili flakes
15-ounce can white beans*
15-ounce can kidney beans*
15-ounce can black beans*
15-ounce can pinto beans*
15-ounce can lentils or adzuki beans*
4 cups chopped zucchini
28-oz can crushed tomatoes
1 heaping tsp. sea salt - to taste

Optional: Top with Cheddar Cheese

    *Substitute if needed 

Directions

1. Brown the turkey in a skillet and drain.
2. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside. This can also be done in skillet. 
3. Open and partially drain all 5 cans of beans. Save liquid and use to adjust consistency of chili. 
4. Puree 1/2- 3/4 of the canned beans in a food processor.
5. Add pureed beans, whole beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours or bake in 350 degree oven.
6. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
7. Top with Cheddar Cheese if desired.
8. Serve as hot appetizer, side dish, or main course. 

Paleo Chili - a la Richard