Easy Instant Pot Hummus

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Easy Instant Pot Hummus","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-05-10 16:17:11","image":"","description":"","recipeYield":"1 Qt","prepTime":"PT10M","cookTime":"PT35M","recipeIngredient":["1 cup dried chickpeas \/ garbanzo beans","3 cups vegetable stock","2 tablespoons Extra virgin olive oil","4 tablespoons tahini","1\/3 cup Fresh lemon juice","3 cloves garlic","1 teaspoon ground cumin","1\/4 teaspoon Sea salt","1\/4 teaspoon cayenne pepper","1\/2 cup water","1 cup reserved cooking liquid"],"recipeInstructions":["Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press \"Manual\" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally.","Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency.","If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week."]} Print Recipe Easy Instant Pot Hummus Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Instructions Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press "Manual" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally. Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency. If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week. Share this Recipe   Read More...

Chicken Soup with a Twist

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Recipe: Chicken Soup with a Twist","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2017-02-16 20:22:04","image":"","description":"","recipeIngredient":["2 Organic boneless skinless chicken breasts","4 Cups Chicken bone broth (I make my own but organic broth would work fine, too!)","1 Can Coconut milk (whole fat)","Kale (I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to go)","Zest of 3 lemons (I use Meyer Lemons)","3 Tbsp Fresh lemon juice","1 Cup Onion (chopped)","1\/2 Cup Extra virgin olive oil","1 Tbsp Sea salt","1 Tsp Red Pepper flake"],"recipeInstructions":["Add 2 cups of stock, the chopped onion, olive oil and coconut milk to a blender and blend for a minute or so, until the consistency is smooth","Add the blended liquid to the crock pot and add the remaining broth, kale, chicken breasts, lemon juice, lemon zest and spices","Cook on low setting for 6 hours, stirring once or twice.","Remove the chicken from the crock pot and shred with fork, then return to the crockpot and let simmer for about 15 minutes or so. You really can't mess this one up!"]} Print Recipe Recipe: Chicken Soup with a Twist Servings Ingredients 2 Organic boneless skinless chicken breasts4 Cups Chicken bone broth I make my own but organic broth would work fine, too!1 Can Coconut milk whole fatKale I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to goZest of 3 lemons I use Meyer Lemons3 Tbsp Fresh lemon juice1 Cup Onion chopped1/2 Cup Extra virgin olive oil1 Tbsp Sea salt1 Tsp Red Pepper flake Servings Ingredients 2 Organic boneless skinless chicken breasts4 Cups Chicken bone broth I make my own but organic broth would work fine, too!1 Can Coconut milk whole fatKale I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to goZest of 3 lemons I use Meyer Lemons3 Tbsp Fresh lemon juice1 Cup Onion chopped1/2 Cup Extra virgin olive oil1 Tbsp Sea salt1 Tsp Red Pepper flake Instructions Add 2 cups of stock, the chopped onion, olive oil and coconut milk to a blender and blend for a minute or so, until the consistency is smooth Add the blended liquid to the crock pot and add the remaining broth, kale, chicken breasts, lemon juice, lemon zest and spices Cook on low setting for 6 hours, stirring once or twice. Remove the chicken from the crock pot and shred with fork, then return to the crockpot and let simmer for about 15 minutes or so. You really can't mess this one up! Share this Recipe   Read More...