Rackslasse

A delicious one-pot meal combining chicken, rice, and vibrant fajita flavors, cooked to perfection in the Instant Pot.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced. 1 cup bell peppers, thinly sliced assorted colors. 1 cup onion, thinly sliced. 1 cup long-grain white rice. 1 can 14 oz diced tomatoes, undrained. 1 cup chicken broth. 2 tablespoons fajita seasoning. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm up the olive oil in the Instant Pot by pressing "Saute." Put in the sliced chicken breasts and cook until they turn brown. Put in the onions and bell peppers and saut them until they get soft. Put in the chicken broth, rice, diced tomatoes, garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper. Mix well. Put the lid on top of the Instant Pot and turn the valve to "Sealing." It will then cook on high pressure for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes. Then, manually release any pressure that is still there. Take off the lid, use a fork to fluff up the rice, and serve hot. If you want, you can add fresh cilantro, lime wedges, and shredded cheese as a garnish.

Prep Time: 15 minutes

Cook Time: 8 minutes

This hearty beef stew is elevated with the rich flavors of Cantina di Negrar Amarone della Valpolicella Classico 2015. The wine adds depth and complexity to the dish, creating a savory and satisfying meal.

Ingredients: 2 lbs beef stew meat, cubed. 2 cups Cantina di Negrar Amarone della Valpolicella Classico 2015. 2 onions, chopped. 4 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, cubed. 2 cups beef broth. 1/4 cup tomato paste. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add beef stew meat, season with salt and pepper, and brown on all sides. Stir in tomato paste, then pour in Amarone della Valpolicella Classico 2015 wine and beef broth. Add carrots, potatoes, bay leaves, and thyme. Bring to a simmer, cover, and cook over low heat for 2-3 hours or until meat is tender. Adjust seasoning if needed before serving.

Prep Time: 20 minutes

Cook Time: 180 minutes

This gluten-free mushroom quiche is made with dairy-free ingredients and tastes great. It's a great choice for brunch or dinner. When you mix savory mushrooms, creamy egg custard, and dairy-free cheese, you get a hearty and flavorful dish.

Ingredients: 1 gluten-free pie crust. 1 tablespoon olive oil. 1 onion, diced. 2 cups sliced mushrooms. 4 eggs. 1 cup dairy-free milk such as almond or coconut milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup dairy-free cheese, grated. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-8 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk together eggs, dairy-free milk, salt, and black pepper. Spread the mushroom mixture evenly over the bottom of the gluten-free pie crust. Pour the egg mixture over the mushrooms. Sprinkle grated dairy-free cheese on top. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the crust is golden brown. Remove from oven and let it cool for a few minutes before slicing. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

A hearty and satisfying breakfast casserole that combines savory sausage, fluffy eggs, and melted cheddar cheese. Perfect for a family brunch or meal prep.

Ingredients: 1 lb 450g breakfast sausage. 1 cup 240ml milk. 8 large eggs. 2 cups 200g shredded cheddar cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. Cooking spray or oil for greasing.

Instructions: Preheat your oven to 350F 175C if you're using the oven method. In a skillet, cook the breakfast sausage over medium heat until it's browned and cooked through. Drain excess grease and set it aside. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika. Grease a 9x13-inch 23x33cm baking dish with cooking spray or oil. Spread the cooked sausage evenly in the greased baking dish. Pour the egg mixture over the sausage. Sprinkle the shredded cheddar cheese evenly on top. If you're using an Instant Pot, cover the dish with aluminum foil. If you're using an oven, cover the casserole dish with aluminum foil as well. For Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the casserole dish on top of the trivet. Close the Instant Pot lid and set it to cook on high pressure for 25 minutes. Once done, allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure. For Oven: Place the covered casserole dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the casserole is slightly puffed up. Carefully remove from the Instant Pot or oven, and let it cool for a few minutes before serving. Slice and serve your delicious Sausage, Egg, and Cheese Casserole! Enjoy your meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

Baby back ribs that have been grilled are tender and full of flavor. They are the perfect mix of sweet and savory. At your next barbecue, this recipe is sure to be a hit!

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup barbecue sauce.

Instructions: Take off the membrane on the back of the ribs so that the flavor can get in better. For a dry rub, put brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together. Cover both sides of the ribs with a lot of the dry mixture. Put the ribs in the fridge for at least two hours or overnight to marinate. Set your grill to medium heat, which is about 275 to 300 degrees Fahrenheit 135 to 150 degrees Celsius. Put the ribs on the grill and cook them for two to five hours, or until the meat comes off the bones easily. For a tasty glaze, baste the ribs with barbecue sauce during the last 30 minutes of cooking on the grill. Taking the ribs off the grill, let them rest for a while, then cut them up and serve.

Prep Time: 15 minutes

Cook Time: 150 minutes

This vegan coffee cake is a great treat for people who love coffee. It's tasty, moist, and has a lovely cinnamon streusel on top. This easy-to-make coffee cake is great for everyone, vegan or not.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup brewed coffee, cooled. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. For the Streusel Topping:. 1/2 cup brown sugar. 1/2 cup all-purpose flour. 1 tsp ground cinnamon. 1/4 cup vegan butter, cold.

Instructions: Preheat your oven to 350F 175C and grease a square baking pan. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the brewed coffee, applesauce, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the greased baking pan. In a small bowl, prepare the streusel topping by mixing brown sugar, flour, and ground cinnamon. Cut in the cold vegan butter until you get a crumbly texture. Sprinkle the streusel topping evenly over the cake batter in the pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool for a bit before slicing and serving. Enjoy your delicious vegan coffee cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the rich and decadent flavors of this express chocolate tart made with a buttery puff pastry shell filled with creamy dark chocolate ganache.

Ingredients: 1 sheet of store-bought puff pastry. 200g dark chocolate, chopped. 150ml heavy cream. 2 tablespoons unsalted butter. 2 tablespoons granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 200C 400F. Roll out the puff pastry and press it into a tart pan, trimming any excess pastry. Prick the pastry with a fork, then bake for 10-12 minutes until golden brown. Remove from oven and let it cool. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add chopped chocolate, butter, sugar, vanilla extract, and a pinch of salt. Stir until smooth and well combined. Pour the chocolate mixture into the cooled pastry shell. Chill in the refrigerator for at least 2 hours until set. Serve chilled, optionally dusted with cocoa powder or powdered sugar.

Prep Time: 15 minutes

Cook Time: 12 minutes

A quick and delicious black bean soup with a hint of spice, perfect for a cozy and nutritious meal.

Ingredients: 2 cans black beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 carrot, diced. 1 teaspoon cumin. 1 teaspoon chili powder. 4 cups vegetable broth. 1 cup corn kernels. Salt and pepper to taste. 2 tablespoons olive oil. Cilantro and lime for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the carrot, onion, garlic, and bell pepper. Cook the vegetables in oil until they are soft. Add the chili powder and cumin and stir them in. Cook for one more minute. Put in the vegetable broth and drained black beans. Bring to a low boil. Using an immersion blender, blend some of the soup to make it creamy while leaving some beans whole. Salt and pepper the corn kernels before adding them. Keep cooking for 10 more minutes. If you need to, change the seasonings and serve hot. Before serving, top with fresh cilantro and a squeeze of lime.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Peanut Butter Gingersnap Truffles are a delightful combination of nutty peanut butter, spicy gingersnap cookies, and sweet maple syrup, all coated in rich vegan chocolate. They make for a delicious and indulgent treat that's perfect for any occasion.

Ingredients: 1 cup crunchy peanut butter. 1/2 cup crushed gingersnap cookies. 1/4 cup maple syrup. 1/4 cup coconut flour. 1/2 cup vegan chocolate chips. 1 tablespoon coconut oil. Crushed peanuts optional, for topping.

Instructions: In a mixing bowl, combine peanut butter, crushed gingersnap cookies, maple syrup, and coconut flour. Mix until well combined. Roll the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 30 minutes to firm up the truffles. In a microwave-safe bowl, melt the vegan chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth. Remove the truffles from the freezer and dip each one into the melted chocolate, coating them evenly. Place the coated truffles back on the parchment paper-lined baking sheet. Sprinkle crushed peanuts on top of each truffle optional. Return the truffles to the freezer for another 15-20 minutes to allow the chocolate to set. Once set, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Savor the deliciousness of a pumpkin pie that is suitable for the Specific Carbohydrate Diet SCD and Paleo diets. This recipe makes a delicious dessert that's ideal for fall or any occasion by combining the flavors of pumpkin, coconut, and warm spices.

Ingredients: 2 cups canned pumpkin puree. 1/2 cup coconut cream. 1/4 cup honey. 3 large eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 Paleo pie crust almond flour-based. Coconut oil for greasing. Whipped coconut cream for topping, optional.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the pumpkin puree, coconut cream, honey, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until well blended. Grease a pie dish with coconut oil, then press the Paleo pie crust into the bottom and up the sides of the dish. Pour the pumpkin mixture into the prepared pie crust. Bake in the preheated oven for 45-50 minutes or until the pie is set and a toothpick inserted into the center comes out clean. Allow the pie to cool completely before serving. Top with whipped coconut cream if desired. Slice, serve, and enjoy your creamy Paleo + SCD pumpkin pie!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Maple Fig & Flax Breakfast Bars are a delightful gluten-free option packed with wholesome ingredients like oats, almond flour, flaxseed, and dried figs, sweetened with maple syrup and flavored with cinnamon and vanilla.

Ingredients: 2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup ground flaxseed. 1/2 cup chopped dried figs. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a large mixing bowl, combine the oats, almond flour, ground flaxseed, chopped figs, cinnamon, and salt. In a separate bowl, mix together the maple syrup, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Press the mixture firmly into the prepared baking dish, ensuring it's evenly spread. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown. Remove from the oven and let cool completely before slicing into bars. Enjoy these maple fig & flax breakfast bars as a delicious and nutritious gluten-free breakfast or snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Keto Shrimp Avocado Boat is a tasty and healthy lunch that is full of protein and good fats. The grilled shrimp and fresh vegetables go great with the creamy avocado, making for a tasty and healthy meal.

Ingredients: 12 large shrimp, peeled and deveined. 2 ripe avocados, halved and pitted. 1/4 cup cherry tomatoes, diced. 2 tablespoons red onion, finely chopped. 2 tablespoons cilantro, chopped. 1 tablespoon lime juice. 1 tablespoon olive oil. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan over medium-high heat. In a small bowl, combine olive oil, lime juice, chili powder, salt, and pepper. Add shrimp and toss to coat. Grill shrimp for 2-3 minutes on each side until they are pink and cooked through. In a medium bowl, scoop out some of the flesh from each avocado half to create a hollow space. Dice the scooped avocado and place it in a mixing bowl. Add diced tomatoes, red onion, cilantro, and grilled shrimp to the mixing bowl. Mix gently to combine. Spoon the shrimp and avocado mixture into each avocado half. Garnish with additional cilantro and lime wedges if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Indulge in a comforting and creamy vegan pasta dish made with a luscious cashew-based sauce. This recipe delivers a rich and satisfying flavor without any dairy products, making it perfect for those following a vegan diet or anyone craving a creamy pasta dish. It's easy to prepare and bursting with deliciousness!

Ingredients: 8 oz 225g fettuccine pasta. 1 cup cashews, soaked in water for 4 hours or overnight. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon olive oil. Salt and pepper, to taste. Chopped fresh parsley, for garnish.

Instructions: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. In a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. In a large pan, heat the creamy sauce over medium heat until warmed through. Add the cooked fettuccine pasta to the pan with the creamy sauce. Toss until the pasta is well coated. Serve the creamy vegan pasta garnished with chopped fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Creamy Lemon Chicken Stirfry is a delightful combination of tender chicken, colorful bell peppers, and a creamy lemon sauce that's bursting with flavor. It's a quick and easy meal that's perfect for a cozy dinner at home.

Ingredients: 2 boneless, skinless chicken breasts, cut into thin strips. 2 tablespoons olive oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried thyme. Salt and pepper to taste. Cooked rice or noodles for serving. Fresh parsley for garnish optional.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are no longer pink, about 5 minutes. Remove them from the skillet and set aside. In the same skillet, add the sliced red and yellow bell peppers, and the onion. Saut for about 3-4 minutes, or until the vegetables start to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the chicken broth, heavy cream, lemon juice, lemon zest, and dried thyme. Stir to combine. Return the cooked chicken strips to the skillet and simmer for another 5 minutes, or until the sauce thickens and the chicken is heated through. Season with salt and pepper to taste. Serve the creamy lemon chicken stirfry over cooked rice or noodles. Garnish with fresh parsley if desired. Enjoy your Creamy Lemon Chicken Stirfry!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty change from the usual grilled cheese sandwich is this Garlicky Avocado Grilled Cheese. The melted cheddar cheese and creamy avocado with a hint of garlic make this sandwich filling and tasty. It's great for lunch or a quick dinner.

Ingredients: 2 slices of whole-grain bread. 1 ripe avocado, mashed. 1 clove garlic, minced. 1/2 cup shredded cheddar cheese. 2 tablespoons butter. Salt and pepper to taste.

Instructions: In a small bowl, mix the mashed avocado and minced garlic. Season with salt and pepper to taste. Spread the avocado mixture evenly on one slice of bread. Sprinkle the shredded cheddar cheese on top of the avocado mixture. Place the second slice of bread on top to create a sandwich. In a skillet, melt the butter over medium heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from the skillet and let it cool for a minute before slicing in half. Serve hot and enjoy your garlicky avocado grilled cheese!

Prep Time: 10 minutes

Cook Time: 8 minutes

Italian sausage, rich tomato sauce, and three kinds of cheese come together in skillet baked stuffed rigatoni to make a hearty and comforting dish. It's simple to make and great for a cozy dinner during the week or a get-together with family and friends.

Ingredients: 1 lb rigatoni pasta. 1 lb Italian sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 8 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir well and let simmer for 10 minutes. Meanwhile, cook rigatoni according to package instructions until al dente. Drain and set aside. Once the sauce has simmered, add cooked rigatoni to the skillet, stirring until well coated. Remove skillet from heat. Spoon ricotta cheese evenly over the rigatoni mixture, then sprinkle with shredded mozzarella and grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh basil leaves before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

This oven-roasted teriyaki tofu is a flavorful and satisfying vegan dish. The tofu is marinated in a homemade teriyaki sauce, then roasted until crispy and golden brown. It's then drizzled with more teriyaki sauce and garnished with sesame seeds and green onions for a deliciously Asian-inspired meal.

Ingredients: 1 block tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 1 tablespoon water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce. In a separate small bowl, mix cornstarch and water to make a slurry. Coat the tofu cubes with half of the teriyaki sauce. Place tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until tofu is crispy and golden brown. In a saucepan, heat the remaining teriyaki sauce over medium heat. Once it starts to simmer, add the cornstarch slurry and stir until the sauce thickens. Once tofu is done, remove from the oven and drizzle with the thickened teriyaki sauce. Garnish with sesame seeds and chopped green onions. Serve hot with rice or noodles. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes