Hope everyone had an awesome July 4th holiday weekend! Last Friday, I had the day off and decided to finally use my long awaited Instant Pot to cook up something good (and healthy, since I knew I was going to eat some tasty not-so-healthy food that weekend). I trust Michelle Tam from Nomnompaleo with my cooking life and knew I had to go for one of her recipes. I perused the Slow Cooker / Pressure Cooker section of her recipe index and finally decided on the Slow Cooker Korean Grass Fed Short Ribs recipe due to the number of ingredients I had on hand. I made some substitutions and had to buy two things, but generally, had most of the ingredients. I would love to try so many recipes on my Paleo Pinterest board but seriously, would never get myself to buy so many extra ingredients that I don’t use in my daily cooking routine.
So, what was the verdict? Soft, tender, fall-off-the-bone goodness! The asian flavors were there but not overwhelming. THANK YOU MICHELLE TAM AND INSTANT POT. The perfect duo. It was very easy to make, and I would say not very time-consuming as I originally thought. I think it took me 10-15 minutes to prep, 10 minutes in the broiler, and ~60 minutes in the Instant Pot (~10 min for pot to reach high pressure then 50 min to cook). And the results will make you think you’re a legit chef.
So here’s a modified recipe, majorly thanks to the comments section of the recipe page.
I totally recommend reading the comments section of every recipe (if available) since the author or other people who’ve made it may give great tips!
I am obsessed with sushi. Always have been since it was introduced into my life when I was a child. Unfortunately, most sushi rolls at restaurants are deceptively pretty unhealthy with it’s made with sugary rice vinegar, a heaping amount of white rice, and any additional deep-frying, spicy mayo lathering, or eel sauce drizzle (is anyone salivating besides me right now?!). Fortunately, there’s the replacing rice with cauliflower option at home, which can save you a bunch of calories and carbs when you’re trying to eat healthier.
I followed the recipe pretty closely. It turned out decent, although not as cheesy normally as baked ziti is. I opted to mix in the marinara sauce with the pasta instead of having it layered on. Next time I would try to do the same thing with the layer of Parmesan cheese so it’s more cheesy within, instead of having it sit as one layer below the chicken. Then probably add a little more sauce on top of the chicken. But still pretty good for a “healthier” night in.
DAMN I LOVE CARBS. But during the week, I try not to eat processed foods or complex carbohydrates. I limit my intake of simple carbohydrates (because you still need them but not too much), so any type of whole-grain bread, pasta, or brown rice is a no no for me during the week. This recipe for the cauliflower buns is something I recently discovered, and have been serving my taste buds verrrrrry well.
Chicken fried cauliflower rice! New favorite veggie hack. (I hate vegetables and I’m trying to find any way to sneak them in deliciously… Sorry zucchini noodles- not completely on board!)
I know I usually post the recipe but I kind of made this one up before and during my cooking so I’m not exactly sure of my measurements. But what’s great about this is that it’s really up to you what you want your “fried rice” to have!
Made this twice already. Family approved so you know it’s good. Oven baked and sneaking in veggies? Whaaaa? Pretty healthy (and tasty) alternative to potato fries or chips. Great snack but also a filling lunch (if you had like 4/5 of the entire pan of zucchini fries… woops #sorrynotsorry).
It took a longer time than I expected. It always does though. I guess in my head, the steps it takes to make it is simple. Cut up zucchini. Dip zucchini into butter (in my case, eggs for the healthier alternative) then dip into spices/crumbs. But I guess the actual task of peeling the zucchini, cutting the zucchini, and then having the dip every single zuch-fry into egg then press into spices/crumbs takes a while. I think it literally took me like an hour to do all the steps, plus baking time.. then cleaning. Agh. Anyway, it was delicious though. Worth it.
This was one of my very first “healthy” dishes I cooked! It was a pretty long process since I’m an amateur cook still learning to cut/slice things efficiently and what not. I didn’t have the right tools to make the zoodles (used a peeler on the zucchini so strips were wider) but the marinara covered any zucchini taste left (haha- I’m not a huge fan of veggies). The meatballs turned out really good, which I’m happy about! Overall, great dish I would totally make in the future. No, the zoodles still do not taste like pasta at all but covering it in marinara makes it totally okay. Not bad for a legit first dish by myself.