Cornbread Recipe – https://bit.ly/2SUhmRf
Sourdough Bread Recipe – https://bit.ly/2yCvJ5V
Scroll to the bottom for the typed out Recipes from today’s video.
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Everything I used in this video is linked in my Amazon Storefront –
https://www.amazon.com/shop/simplyallie
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|| P O P U L A R L I N K S ||
My Amazon Storefront – https://www.amazon.com/shop/simplyallie
Where I Get All my Essential Oils and Diffusers – https://tinyurl.com/y8ux6kmd
|| C O N N E C T W I T H M E ||
Allie’s Instagram – https://www.instagram.com/allie_gooch/
Wellness and Oily Instagram – @simplyessentials_allie
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For Business Inquiries or Collaborations, email:
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P.O. Box 1147
Forest, VA 24551
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Thai Green Curry Chicken –
1 TBSP coconut oil
1 shallot, thinly sliced
1 TBSP minced fresh garlic
1 serrano pepper, seeded and minced
1 pound chicken breast, thinly sliced
1/2 tsp salt
1 14-ounce can coconut milk, shaken
1/4 cup Thai green chili paste
2 carrots, thinly sliced
8 ounces green beans, trimmed
1 medium yellow or red sweet pepper, cut into strips
Hot cooked jasmine rice
4 lime wedges
1/4 cup chopped fresh cilantro
1/4 c thinly sliced fresh basil leaves
1/4 cup coarsely chopped roasted and slated cashews
Prep
Select SAUTE on the Instant Pot and adjust to NORMAL. Add oil to pot. When oil is hot, add shallot, ginger and pepper. Cook and stir until aromatics are slightly wilted for about 2 minutes. Add chicken to pot. Season with salt. Cook and stir just until no longer pink for about 3 minutes. Press CANCEL.
Add coconut mil and Chile paste to pot. Stir until combined. Stir in carrots, green beans, and sweet pepper. Secure the lid on the pot. Close the pressure-release valve.
Cook
Select MANUAL and cook at high pressure for 4 minutes. When cooking is complete, use a quick release to depressurize.
Serve
Serve over hot cooked jasmine rice with lime wedges for squeezing. Top with cilantro, basil, and cashews.
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Beef Chili –
1 1/2 pounds ground beef
1 cup chopped onion
4 cloves garlic, minced
1 15-ounce can tomato sauce
2 15- to 16-ounce cans kidney beans, drained
1 cup beef broth
2 14.5-ounce cans diced tomatoes, undrained
2 TBSP chili powder
1/2 tsp black pepper
Salt
1 4.5-ounce can diced green child, undrained (optional)
Hot sauce (optional)
Shredded cheddar cheese, sour cream and/or sliced green onions
PREP
Select SAUTE on the Instant Pot and adjust to NORMAL. Cook ground beef, onion, and garlic for about 10 minutes or until the meat is browned and onion is tender. Press CANCEL. Add tomato sauce, beans, broth, tomatoes, chili powder, black pepper, and green chilies (if using). Secure the lid on the pot. Close the pressure-release valve.
Cook
Select MANUAL and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.
Serve
Serve chili with hot sauce (if using), cheese, sour cream, and/or green onions.
#whatsfordinner #sahm #cookwithme