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Prep time: twenty or so minutes | Cooking time: 10 mins |Servings: 7 


Ingredients:
​6 ounces wonton wraps 
1 cup ground beef 
6 ounces tiger shrimp 
1 teaspoon salt 
2 tablespoons fish sauce 
? cup of soy sauce 
1 teaspoon ground ginger
​1 teaspoon white pepper 
1 teaspoon salt 
½ teaspoon cilantro 
3 ounces green onions
1 teaspoon oregano 
2 teaspoons ground white pepper 


Directions:  


Combine the floor beef, salt, cilantro, and oregano together. Mince the tiger shrimp. Combine the minced shrimp using the ground white pepper. Chop the green onion and add it on the shrimp mixture. Add the fish sauce, soy sauce, and ground ginger. Combine the shrimp mixture and the bottom beef mixture together. Mix well until combined completely. Place the meat mixture on the wonton wraps and wrap the shumai to get the open top. Pour water in pressure to ensure success cooker. Place the shumai within the steamer and transfer it to pressure cooker. Close pressure to succeed cooker lid and cook the shumai for 5 minutes in the ”Steam” mode. After ten mins, release the steam and remove the dish from pressure to succeed cooker and serve.

Nutrition: 
calories 142, 
fat 3, 
fiber 1, 
carbs 19.68, 

protein 9

Shumai recipe


(Ready in about: 30 min | Servings: 6)


Ingredients:



3 cups flour

⅓ cup olive oil

⅓ cup sparkling water

¾ cup sugar

5 eggs

2 tablespoon maple syrup

⅓ teaspoon salt

1 ½ teaspoon baking soda

A dollop of whipped cream to serve


Directions:



Start by pouring the flour, sugar, eggs, olive oil, sparkling water, salt, and baking soda into а food processor and

blend until smooth. Pour the batter into the Ninja Foodi and let it sit in there for 15 minutes. Close the lid and secure the pressure valve.

Select the Pressure mode on Low pressure for 10 minutes. Press Start/Stop.

Once the timer goes off, press Start/Stop, quick-release the pressure valve to let out any steam and open the lid.

Gently run а spatula around the pancake to let loose any sticking. Once ready, slide the pancake onto а serving plate and drizzle with maple syrup. Top with thewhipped cream to serve.

Maple Giant Pancake


(Ready in about: 30 min | Servings: 5)


Ingredients:



28 ounces canned tomatoes

15 ounces canned garbanzo beans, rinsed and drained

1 cup frozen green peas

5 cups chicken broth

1 cup celery; chopped

¼ cup parmesan cheese, grated

1 onion; chopped

2 carrots, peeled and chopped

2 bay leaves

2 cloves garlic, minced

2 turnips, peeled and chopped

1 sprig fresh sage

2 tablespoon olive oil

salt and ground black pepper to taste


Directions:



Set your Foodi to Sear/Sauté, set to Medium High, and choose Start/Stop to preheat the pot. Warm oil; stir in celery, carrots, and onion and cook for 4minutes until soft. Add in garlic and cook for 30 seconds until crispy.

Into the Foodi, add vegetable broth, parsnip, garbanzo beans, bay leaves, tomatoes, pepper, salt, peas, and sage. Seal the pressure lid, press Pressure, setto High, and set the timer to 12 minutes; press Start.

Once done, release remaining pressure quickly. Serve topped with parmesan cheese.

Hearty Vegetable Soup



(Ready in about: 15 min | Servings: 4)




Ingredients:





4 large eggs



1 cups water



Salt and ground black pepper, to taste.




Directions:





To the pressure cooker pot, add water and place а reversible rack. Carefully place eggs on it. Seal the pressure lid, choose Pressure, set to High, and setthe timer to 3 minutes. Press Start.



When cooking is complete, do а quick pressure release. Allow cooling completely in an ice bath. Peel the eggs and season with salt and pepper before serving.

Soft-Boiled Eggs


Prep time: quarter-hour |Cooking time: a half-hour |Servings: 8 


Ingredients: 
8 ounces turkey breast
1 cup arugula
​½ cup lettuce 
2 tablespoons orange juice
​1 teaspoon sesame oil
1 tablespoon sesame seeds 
1 tablespoon apple cider vinegar treatment treatment 
1 teaspoon butter
​½ teaspoon ground black pepper 
​7 ounces red apples 
¼ cup walnuts 
½ lime
​2 cucumbers
1 tablespoon mustard 
1 teaspoon liquid honey 


Directions:  


Sprinkle the turkey breast using the using apple cider vinegar treatment, ground black pepper, and mustard. Blend the mix. Transfer the meat to pressure cooker. Add butter and cook it for your ”Pressure” mode for 25 minutes. Remove the meat from pressure to succeed cooker and invite it chill well. Meanwhile, sprinkle the apples with each of the liquid honey and walnuts. Transfer the apples to pressure cooker and cook the fruits for 5 minutes at pressure to succeed mode. Remove the apples and chill them. Tear the lettuce and arugula get them to inside mixing bowl. Add sesame oil and chop the cucumbers. Add the chopped cucumbers from the mixture. Squeeze the lime juice towards the salad. Chop the cooked apples and chicken and put them inside salad mixture. Add orange juice and sesame seeds. Stir the salad carefully by using a wooden spoon. Serve immediately.

Nutrition: 
calories 198, 
fat 16.1, 
fiber 1, 
carbs 6.97, 
protein 7

Baked Apple Salad



Prep time: 10 mins |Cooking time: 5 minutes |Servings: 4 

Ingredients: 
1 ½ cup cauliflower 
1 cup of water 
1 tablespoon butter
​¼ cup heavy cream 
1 tablespoon dried dill 
1 teaspoon salt 

Directions:  


Chop the cauliflower roughly and transfer it on the mixer. Blend the vegetables and soon you gets cauliflower rice. Place the “cauliflower rice” within the cooker. Add butter, salt, dried dill, heavy cream, and water. Close and seal the lid. Cook the meal on High-pressure mode for 5 minutes. Use quick pressure release. Open the lid and stir the cauliflower rice carefully.

Nutrition: 
calories 63, 
fat 5.7, 
fiber 1.1, 
carbs 2.6, 
protein 1.1

Cauliflower Rice


(Ready in about: 10 min | Servings: 6)


Ingredients:



6 eggs

2 spring onions, minced

¼ cup crème frâiche

2 cups water

1 tablespoon dill, minced

1 tablespoon curry paste

2 teaspoon mustard

Cooking spray

Salt and black pepper to taste


Directions:



Grease а cake pan with cooking spray. Carefully crack in the eggs. To the inner pot, add water. Set the pan with the eggs on а reversible rack.

Seal the pressure lid, choose Pressure, set to High, and the timer to 5 minutes; press Start. Once ready, do а quick release. Drain any water from the eggsin the pan. Loosen the eggs on the edges with а knife. Transfer to а cutting board and chop into smaller sizes.

Transfer the chopped eggs to а bowl. Add in onion, mustard, salt, dill, crème frâiche, curry powder, and black pepper.

Curry Egg Salad