Category: Veggies
Bread & Butter Pickles
Instant Pot Pumpkin Puree
Instant Pot pumpkin puree is not only economical, but the puree tastes WAY better than the canned version. And it’s SO easy!
I have a 3 pound pumpkin that I bought for a buck at the farm stand. Can’t beat that!
Remove the stem from the pumpkin so it fits nicely in the IP. Poke some holes with a metal skewer and place on the rack in the Instant Pot with a cup of water
Close the lid, make sure the vent is closed and cook on high pressure for 18 minutes. You can alter the time depending upon the size of the pumpkin you’re cooking. Let the pressure release naturally (NPR)
You should be able to easily poke a skewer or knife through the skin into the flesh to make sure it’s cooked. If there is any resistance, just cook for another 3 to 5 minutes
Let the pumpkin cool enough so you don’t burn your fingers while trying to cut it. Slice in half and remove the seeds and guts and discard. I throw all of the innards into the woods to feed our woodland friends
What’s the difference between a pie pumpkin and a carving pumpkin?
It’s all about the innards
Pie (or sugar pumpkins as they are also referred to) have a dark orange flesh and less water content. Less water equals more pumpkin flavor. Fewer of those annoying strings too
Carving pumpkins have a smaller amount of pale orange flesh and are more stringy. These are not optimal traits for baking but are perfect for making Jack O’ Lanterns!
Now let’s puree! Scoop out all of the flesh and add to your blender and puree. You’ll have to scrape the sides down a few times
This will store in your fridge for about a week or up to 6 months in the freezer. What a great way to keep your fresh pumpkin puree supply going through the winter!
Now you’re ready to make pumpkin pie, bread, muffins, pancakes! The possibilities are endless!!
Enjoy!
Simply Sunday's ~ Instant Pot Pumpkin Puree
Ingredients
2 1/2 – 3 pound pie (sugar) pumpkin
1 cup water
Directions
Remove the stem from the pumpkin so it fits nicely in the IP. Poke some holes with a metal skewer and place on the rack in the Instant Pot with a cup of water
Close the lid, make sure the vent is closed and cook on high pressure for 18 minutes. You can alter the time depending upon the size of the pumpkin you’re cooking. Natural release the pressure (NPR)
You should be able to easily poke a skewer or knife through the skin into the flesh to make sure it’s cooked. If there is any resistance, just cook for another 3 to 5 minutes
Let the pumpkin cool enough so you don’t burn your fingers while trying to cut it. Slice in half and remove the seeds and guts and discard
Scoop out all of the flesh and add to your blender and puree; scrape the sides down a few times
Store tightly covered in your fridge for about a week or up to 6 months in the freezer
Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2019
All rights reserved
Maple Balsamic Roasted Brussel Sprouts
Nutty caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto
Sounds like a perfect side to me!
The best part about this recipe is that it actually looks like you went through a whole lot of effort to make an elegant side, when in reality, it’s pretty simple to put together
Preheat your oven to 400 degrees
I’m starting with a pound of sprouts that I’ve trimmed of the outer leaves and halved
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer
Drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
While the sprouts are roasting, let’s prep the prosciutto
The salty flavor and crispy texture of this ham really compliments the nutty roasted Brussel sprouts and the sweetness of the maple drizzle. Such few ingredients but they work so well together
I have about a quarter of a pound of thinly sliced prosciutto that I’ve cut into strips
Add to a pan over medium heat about 4 to 5 minutes until crispy. I made them in 2 batches so they didn’t overcrowd
Set the proscuitto aside and let’s make the glaze. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat. This will cook quickly so don’t walk away
Stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt and now we’re ready for assembly!
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Enjoy!
Simply Sunday's ~ Maple Balsamic Roasted Brussel Sprouts
Ingredients
1 pound of brussel sprouts
Olive oil
Kosher salt
Black pepper
1/4 lb of thinly sliced prosciutto
3 tablespoons of balsamic vinegar
2 tablespoons of maple syrup
Directions
Preheat oven to 400 degrees F
Trim of the outer leaves of the sprouts and cut in half
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer; drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
Cut the prosciutto into strips; add to a pan over medium heat about 4 to 5 minutes until crispy. Cook in 2 batches so they don’t overcrowd
Set the prosciutto aside. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat; stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Tools used to make this recipe
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
Homemade Green Bean Casserole
Fresh green beans and mushrooms in a creamy sauce topped with crispy oven baked onion rings
We’ve all had the holiday side dish staple of green bean casserole. Aunt Someone-or-other would bring it and we all loved it. Frozen green beans, canned cream of mushroom soup and dried crispy onions. I’m feeling that there could be some updates here.
How about we use all fresh ingredients? And let’s make our own cream of mushroom soup. And what about a sheet pan of crispy oven baked onions for the topping??
Yeah. Let’s do this
I’m going to start with the crispy oven baked onions. The onions need to be super thin so I’m using a mandoline. One of the Food Network chefs used cut resistant gloves while using the mandoline and being the lemming that I am, I had to buy them. SO much easier than the food holding device that they give you with the mandoline
Once the onions are thinly sliced, toss them in a mix of flour, panko and kosher salt. I’ve sprayed a sheet pan with olive oil spray and preheated the oven to 375. Place the onions in a thin layer and bake for about 15 minutes, tossing the onions every 5 minutes so they don’t overcook
While the onions are in the oven, let’s prep the mushrooms
Wipe the mushrooms clean with a paper towel and halve or quarter (depending upon size)
Next we’re going to measure out the ingredients for the cream sauce. You’ll need one cup of half and half, one cup of chicken stock, 2 tablespoons of flour, kosher salt, black pepper, a pinch of freshly grated nutmeg, 2 tablespoons of butter and 2 cloves of grated garlic
Add 2 tablespoons of butter to an oven safe pan heated on medium high and toss in the mushrooms. You’ll want to cook these for about 5 to 7 minutes
Add in 2 cloves of shredded garlic, nutmeg, kosher salt and black pepper. Stir and let cook for another minute or two
While the mushrooms are cooking, let’s bring a pot of salted water to a boil
Add in 1 pound of trimmed and halved fresh green beans. They’ll cook more in the oven so we only want to blanch them for about 4 minutes. At 4 minutes, plunge the beans into an ice bath to stop the cooking process. Drain and set aside
Sprinkle the flour over the mushrooms. I like to use a small sieve so the flour spreads evenly and there are no lumps
Mix until the mushrooms are coated
Now we’ll add in the liquids. Pour in the cup of chicken stock and let simmer for about 5 minutes
Lower the heat to medium-low and add in the half and half
Once the half and half is combined, let simmer for about 8 minutes, stirring occasionally
Remove from heat, toss in the green beans and top with the reserved onions
Increase oven heat to 400 and bake for about 15 minutes until the casserole is browned and bubbly
*Simply Sunday’s note: You can prep this casserole all the way up to the point where the green beans are incorporated. Top with onions and bake right before serving dinner
Proudly serve knowing you’ve just recreated a classic side using the freshest of ingredients!
Enjoy!
Simply Sunday's Green Bean Casserole
Ingredients
For topping:
2 medium onions
1/4 cup flour
2 tablespoons panko
1 teaspoon kosher salt
Mushroom cream sauce:
12 ounces mushrooms
1 cup of half and half
1 cup of chicken stock
2 tablespoons of flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
a pinch of freshly grated nutmeg
2 tablespoons of butter
2 cloves of grated garlic
For green beans:
1 pound of trimmed and halved fresh green beans
kosher salt for water
Directions
For topping:
Thinly slice onions and toss them in a mix of flour, panko and kosher salt. Spray a sheet pan with olive oil spray and preheat the oven to 375. Place the onions in a thin layer and bake for about 15 minutes, tossing the onions every 5 minutes so they don’t overcook
Wipe the mushrooms clean with a paper towel and halve or quarter (depending upon size)
Measure out one cup of half and half, one cup of chicken stock, 2 tablespoons of flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, a pinch of freshly grated nutmeg, 2 tablespoons of butter and 2 cloves of grated garlic
Add 2 tablespoons of butter to an oven safe pan heated on medium high and toss in the mushrooms. Cook these for about 5 to 7 minutes
Add in 2 cloves of shredded garlic, nutmeg, kosher salt and black pepper. Stir and let cook for another minute or two
Bring a pot of salted water to a boil; add in 1 pound of trimmed and halved fresh green beans; blanch for 4 minutes. Plunge the beans into an ice bath, drain and set aside
Sprinkle the flour over the mushrooms. I like to use a small sieve so the flour spreads evenly and there are no lumps; mix until the mushrooms are coated
Pour in the cup of chicken stock and let simmer for about 5 minutes
Lower the heat to medium-low and add in the half and half; once combined, let simmer for about 8 minutes, stirring occasionally
Remove from heat, toss in the green beans and top with the reserved onions
Increase oven heat to 400 and bake for about 15 minutes until the casserole is browned and bubbly
*Simply Sunday’s note: You can prep this casserole all the way up to the point where the green beans are incorporated. Top with onions and bake right before serving dinner
Tools used to make this recipe
NuWave Flex Precision Induction Cooktop
Farberware Classic Series Stainless Steel Saucepan
Pyrex Prepware 1-Cup Measuring Cup
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Simply Bamboo Maui Bamboo Cutting Board
Stainless Steel Spider Strainer
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved