The Harvest Begins
I returned from visiting the new grand baby in Alaska to find the garden water soaked and full of weeds. We have our work cut out for us cleaning things up, but we are finding some produce among the weeds. The tomatoes are just coming in. We have plenty of green beans and squash to share. Just let me know if you want some.
Here's a great recipe for instant pot green beans. They are delicious.
Ingredients
- 4 slices bacon, chopped
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1 1/2 pounds green beans, trimmed and cut in half
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- pinch of crushed red pepper flakes
- 1 tablespoon butter
Instructions
- Turn Instant Pot on SAUTE mode. When hot, coat inner pot with cooking spray and add bacon. Cook until bacon is crisp.
- Add onion and cook 1 more minute.
- Hit "Cancel" and add chicken broth. Scrape up any browned bits on the bottom.
Add remaining ingredients. Place lid on Instant Pot and set to Pressure Cook for 7 minutes. Let pot do a Natural Release for 10 minutes. Then open valve to let out any remaining pressure. Remove the lid when the pin drops. ...and a recipe for Black-eyed Pea's Baked Squash.
Ingredients
- 5 pounds yellow squash
- 2 eggs beaten
- 1 cup bread crumbs
- 4 ounces butter
- 1/4 cup sugar
- 2 tablespoons onion chopped
- 1 dash black pepper
Instructions
- Cut tips off the squash and cut each squash into 3 or 4 pieces.
- Place squash into a large saucepan with enough water to cover.
- Bring to a boil then reduce heat and cook until tender.
- Drain in colander and mash. Return squash to the pan.
- Add beaten eggs, 1 cup breadcrumbs, butter, sugar, salt, onion, and pepper. Stir to combine.
- Spread mixture in a 3-quart casserole that has been lightly sprayed with a nonstick spray.
- Cover top with a light layer of breadcrumbs.
- Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
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