Vegetarian Green Curry

July 15, 2022 Amanda Plott

I’ve been wanting to make a Vegetarian Green Curry for a good long while now, and today was finally the day. This curry starts off with onion and spices and quickly gets into veggies, tofu and even some chickpeas. The goal here was to load the curry up with as much veggie goodness as possible to make up for the lack of meat in it.

The end result is a curry that comes together really quickly and tastes amazing. The only thing I might do differently next time, is to add in some jalapeño for added spice and warmth. Every bite of this curry has new tastes and textures that all pair really well together…

Beef Stew Casserole

May 10, 2022 Amanda Plott

Like I’ve said, it’s the end of the school year and quick and easy meals are what I’m about. This Beef Stew Casserole is going to be a new family favorite that I think has to go into general rotation. It’s filling and savory and is so easily put together. So what is Beef Stew Casserole anyway? Well, it’s exactly what it sounds like, beef stew in the form of a delicious casserole and doesn’t take hours on hours to make.

Everything you love about beef stew traditionally is here; beef, carrots, potatoes, celery, onion. All the goods. And to make this a casserole, it’s tossed together and baked with some tasty egg noodles! The noodles soak up a lot of the broth goodness as it bakes together and you end up with a delicious pasta dish that the whole family will love…

Instant Pot Pot Roast

January 1, 2022 Amanda Plott

Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.

I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.

This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.

This makes a nice big pot of food that can feed the crowed and keep them full and happy!

Instant Pot Pot Roast

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A traditional pot roast with potatoes and carrots made in little time at all in the Instant Pot and topped off with a homemade gravy!

Ingredients

3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
Salt & Pepper
1 Tbsp. Olive Oil
1 Medium Yellow Onion, Chopped
2 Tsp. Minced Garlic
1 Tbsp. Tomato Paste
1/4 C. Red Wine
1 1/2 C. Reduced Sodium Beef Stock
2 Tbsp. Worcestershire
5 Large Carrots, Cut into 2” Pieces
1 1/2 Lb. Potatoes, Quartered
1 Tsp. Rosemary
1 Tsp. Thyme
2 Whole Bay Leaves
2 Tbsp. Butter
1/4 C. All-Purpose Flour

Instructions

Season the pieces of roast with the salt and pepper.
Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
Remove the meat to set aside.
Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
Top the carrots with the browned chunks of meat.
Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
Once done, allow the steam to release naturally.
Set the potatoes aside in a bowl.
Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
Plate accordingly and enjoy right away!

Nutrition Facts

Calories

572.60

Fat (grams)

30.88

Sat. Fat (grams)

12.94

Carbs (grams)

27.10

Fiber (grams)

3.28

Net carbs

23.83

Sugar (grams)

3.44

Protein (grams)

45.98

Sodium (milligrams)

313.58

Cholesterol (grams)

148.81

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free

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Red Wine Beef Stew

Beef & Barley Stew

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