The Instant Pot.

So, my mum got me an Instant Pot for my birthday.  I’ve never heard of it until I opened the box so I was a little bit confused on what it did.  Well, it’s a 7-in-1 magic appliance.  It’s a rice cooker, yogurt maker, slow cooker, pressure cooker, warmer, steamer and a sauté/browner.  I was so excited to try it!  My sister has one and she uses hers all the time.  She even said that if I didn’t like it, she would take it.  Sorry sis, I love it.

The very first thing I made was brown rice pasta with spinach and parmesan cheese.  It was good although the pasta was a bit overcooked.  I’ll have to adjust the time a bit on that recipe.

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The second thing I made was a delicious Moroccan Sweet Potato and Lentil Stew.  It was so easy and it lasted a few days so I didn’t have to cook.

One thing that I love to make is ricotta cheese.  I make a big batch and freeze it in portions so I have it available for pasta, pizza or even to spread on quinoa crispbread.  Here are some pictures of the process:

I’ve made hard-boiled eggs, yogurt, brown rice and even bread pudding in my Instant Pot.  Goodbye, slow cooker and steamer.  You will no longer take up space in my cupboards!

Do you have an Instant Pot?  If so, share your recipes with me!  I’d love to hear what you are making.  If you don’t have one, what are you waiting for?!  Order one.  It’ll save you so much time in the kitchen.

How I make hummus.

I make hummus about once a week.  I use a recipe from Delicious Detox by Carol Morley.  It’s an easy peasy way to make delicious hummus.  Here’s what we need:

1 (19 oz) can of chickpeas, drained (reserve the liquid) and rinsed
2 garlic cloves
1 tablespoon tahini (I make my own using this recipe)
Juice of 1 small lemon
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil

First, add everything except the olive oil to your food processor.  Pulse until combined.

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While the processor is running, slowly add the olive oil through the feed tube.  Pulse the mixture until it is smooth.  If it’s still a bit chunky after a few minutes, add some of the reserved chickpea liquid.

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Delicious hummus in no time!  Goes perfect with the Quinoa crispbread I made.