Food that’s fast & healthy

eightWest

In today’s busy world, sometimes faster is better, but when it comes to food, we want it to be fast and healthy. Today Suzannah Barrie of Barrie Beau Herb Farm is helping us have the best of both worlds.

Instapot recipes

MEDITERRANEAN CHICKEN, VEG & ORZO

  • 2 cups chopped assorted in-season vegetables; onion,
  • leek, zucchini, heirloom tomato, celery, beans, peppers,
  • eggplant
  • 2 to 3 cloves chopped garlic
  • 1/2 cup chopped spicy olives
  • 1/2 cup capers
  • 1 lb. chicken breast cut into cubes (optional)
  • 1 cup orzo
  • 3 cups chicken broth or vegetable broth
  • 1/2 cup white wine
  • 1/2 lemon
  • assorted herbs; sage, thyme, savory, basil, oregano
  • salt/pepper to taste
  • Place all ingredients into pot and stir well. Lock lid and seal
  • vent. Set Instant Pot to Chicken setting and start. Allow
  • natural release. Serve!

PUMPKIN & SQUASH SOUP WITH MAPLE GLAZED BACON

  • 1 medium pumpkin cubed
  • 1 small squash, cubed
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 chopped garlic clove
  • 3 cups chicken or vegetable broth
  • 1/2 tsp. pumpkin pie spice (mixture of ground cinnamon,
  • ground ginger, ground nutmeg, ground allspice, ground
  • cloves)
  • salt/pepper to taste
  • 2/3 cup plain Greek yogurt
  • 2 T maple syrup
  • additional maple syrup
  • slab sliced bacon
  • Place all ingredients, except yogurt and maple syrup,
  • into pot, lock lid, seal vent, and select Soup/low pressure.
  • When completed, allow for natural release. Puree as
  • needed. Stir in yogurt, drizzle with maple syrup and top
  • with glazed bacon.
  • Maple glazed Bacon: Preheat oven to 390. Place bacon on
  • a baking rack over a sheet pan to catch drippings. Cook
  • until brown. Remove and brush on maple syrup. Drippings
  • will be hot! Return to oven and cook for another 2
  • to 5 minutes or until done.

TAILGATE CHILI IN A HURRY

  • (Ground beef optional)
  • 1 medium chopped onion
  • 2 cloves chopped garlic
  • 1 chopped green pepper
  • 2 chopped jalapenos
  • (1 lb. ground beef)
  • 1/2 tsp. each cumin, chili powder
  • salt/pepper to taste
  • 1 tsp. crushed red pepper
  • 2 T brown sugar
  • 28 oz. crushed tomatoes
  • 15 oz. red kidney beans
  • 15 oz. black beans
  • toppings: cheese, sour cream, onion,
  • jalapeno, guacamole
  • Set pot to Saute function and add olive oil.
  • Saute onion, garlic & peppers. (Add ground
  • beef and brown at this point). Add remaining
  • ingredients. Lock lid, seal vent. Set to
  • Beans/Chili. When done, allow for natural
  • release. Stir well and ladle into bowls. Add
  • toppings.

FALL FRUIT MEDLEY

  • 3, 4 plums, cubed
  • 3, 4 pears, cubed
  • 3, 4 apples, cubed
  • 3, 4 peaches, cubed
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 cup mixed dried fruit
  • 4 T brown sugar
  • 2 cinnamon sticks
  • 1/2 cup apple cider
  • toppers: granola, ice cream or yogurt
  • Place all ingredients into pot. Lock lid and
  • seal vent. Press Dessert. When done, allow
  • for natural release. Serve.

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