Classic Italian Salad Dressing


I love to premake salads in containers for several days ahead.  Create your jar of dressing and you are ready to go.  This dressing on a green salad with a hard boiled egg (which you can also make ahead of time) makes a great lunch.

1 large (or 2 small) garlic cloves minced
1 teaspoon sugar
1 teaspoon dried mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons of red wine vinegar
2 tablespoon of Parmesan Cheese
1 cup of olive oil

Kosher salt and pepper to taste

Add everything to a Mason jar and shake well.  Keeps several days in the fridge.

Easy Instant Pot Black Beans



This recipe makes for "slightly soupy" black beans that are great for making rice bowls with cheese, lettuce and sour cream. We also used a slotted spoon and made some wonderful bean burritos last night. Dried black beans usually run about 1.00 a pound so this is a great budget recipe!

Servings: 8

Ingredients:
3 tablespoons oil
1 medium onion, finely chopped
2 jalapeño or 1 tablespoon of sriracha hot sauce
1 bouquet of fresh herbs or some dried thyme (optional)
1 pound dried black beans (you could also use pinto beans) rinsed
Garlic (chopped 6 cloves or more to taste)
Kosher salt
5 cups of water

Directions:
• Sort through the beans to remove any rocks.  Rinse beans.
• Turn the Instant Pot on saute. Add oil and onion and salute until translucent.  
• Turn off IP.  Add herbs and beans to pot.  If using jalapeño, you can cut the jalapeño in half and just lay it on top.  Add 5 cups of water. 
• Lock the IP lid on & make sure the steam valve is closed. Pressure cook the beans on high for 30 minutes. Let the beans natural release for 20 minutes, then manual release and remove the lid.  Be VERY careful of hot water accumulated on the lid when you remove it so you don't burn yourself... lesson learned ; ) 
• Chop the cooked jalapeño and add it back to the beans.
• Turn on sauté function on high for 15 minutes. Discard herbs and season with salt to taste.  

1 cup of cooked black beans = 227 calories, 15 grams protein, 15 grams fiber.

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Classic Italian Salad Dressing


I love to premake salads in containers for several days ahead.  Create your jar of dressing and you are ready to go.  This dressing on a green salad with a hard boiled egg (which you can also make ahead of time) makes a great lunch.

1 large (or 2 small) garlic cloves minced
1 teaspoon sugar
1 teaspoon dried mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons of red wine vinegar
2 tablespoon of Parmesan Cheese
1 cup of olive oil

Kosher salt and pepper to taste

Add everything to a Mason jar and shake well.  Keeps several days in the fridge.

Easy Instant Pot Black Beans



This recipe makes for "slightly soupy" black beans that are great for making rice bowls with cheese, lettuce and sour cream. We also used a slotted spoon and made some wonderful bean burritos last night. Dried black beans usually run about 1.00 a pound so this is a great budget recipe!

Servings: 8

Ingredients:
3 tablespoons oil
1 medium onion, finely chopped
2 jalapeño or 1 tablespoon of sriracha hot sauce
1 bouquet of fresh herbs or some dried thyme (optional)
1 pound dried black beans (you could also use pinto beans) rinsed
Garlic (chopped 6 cloves or more to taste)
Kosher salt
5 cups of water

Directions:
• Sort through the beans to remove any rocks.  Rinse beans.
• Turn the Instant Pot on saute. Add oil and onion and salute until translucent.  
• Turn off IP.  Add herbs and beans to pot.  If using jalapeño, you can cut the jalapeño in half and just lay it on top.  Add 5 cups of water. 
• Lock the IP lid on & make sure the steam valve is closed. Pressure cook the beans on high for 30 minutes. Let the beans natural release for 20 minutes, then manual release and remove the lid.  Be VERY careful of hot water accumulated on the lid when you remove it so you don't burn yourself... lesson learned ; ) 
• Chop the cooked jalapeño and add it back to the beans.
• Turn on sauté function on high for 15 minutes. Discard herbs and season with salt to taste.  

1 cup of cooked black beans = 227 calories, 15 grams protein, 15 grams fiber.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/