About 6 months ago one of our friends shared this amazing Slowcooker Refried Bean recipe with us. I loved it so much I wanted to figure out how to make it in the pressure cooker as well! So after many attempts, here it is...simple and quick. Love it!

I know what you're thinking, "Why go to all the trouble to cook from scratch?" Did you know the lining in most canned food items contains BPA? Avoid any that are lined in white! We cook our refried beans from scratch to avoid this and so get the freshest and cleanest ingredients available! 


Remember:  Healthier ingredients = A Healthier You!

Enjoy ;)

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by the Maxwells

Ingredients:

• 1 onion, chopped finely
• 2 cloves of garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 & 1/2 tsp sea salt 
• 2 cups dry pinto beans, rinsed
• 1/4 tsp cumin
• 4 cups water

Directions: 

1. Place all of the ingredients in the Pressure Cooker. Seal the lid and cook for 40 minutes on the high pressure setting. Allow the beans to "natural release". Simmer, uncovered, while mashing and stirring occasionally for 10 minutes or until desired consistency is reached. 

Serve warm. Store any leftovers in a covered airtight container in the fridge. 

• If the beans start to look dried out, just add a titch more water and stir to refresh them. 
• These can be frozen as well! Simply cool the beans and spoon them into a ziplock freezer bag.
  

I can't even remember the last time I had Beef Stroganoff...until now! I think the last time was seriously before I was married and before I was off wheat. I think it was even a hamburger helper! Sheesh. Needless to say, I've been long overdue for a really good Stroganoff! 

There's been a lot of obstacles in the way...
1. The beef in stroganoff is always so chewy (and if I have to work to chew my meat, I mentally freak myself out...weird I know) so the meat HAD to be tender. 
2. I'd have to make it both Gluten and Dairy Free so Audrey could eat it too
3. I couldn't use any canned cream of whatever soups because of their MSG and gluten content.
4. I could never find Gluten Free egg noodles!
5. I wanted a good recipe, made from scratch with real ingredients!

So, hence the absence of this lovely dish from my diet. 

The stew meat in this recipe turns out so tender and juicy- you will be amazed! My husband sure was!  ;) This is for sure one of his new favorites. 

(Gluten Free, Can be Dairy Free)
Created by jalene

Serves 4-6 adults
Ingredients: 

• 1 & 1/2 lb stew meat (if you like more sauce to meat ratio, use only 1 lb)
• 2 cups fresh mushrooms, sliced (optional, I left out)
• 1 onion, diced
• 2 large garlic cloves, minced
• 1/4 cup butter (use Earth Balance or Olive oil to make it Dairy Free)
• 1 & 1/2 cup gluten free beef broth
• 1/2 tsp sea salt
• 1 tsp gluten free Worcestershire Sauce (I found mine at Walmart)
• 2 Tbsp cornstarch
• 1 & 1/2 cups sour cream (use Vegan Sour Cream to make it Dairy Free)
• 3 cups cooked Gluten Free noodles (I used GF lasagna noodles and broke them up into 1 inch strips)

Directions: 

1. (My pressure cooker has the option to simmer so if yours does not, use a skillet over a stove top.) Using the simmer feature on your pressure cooker, add your butter (or alternative), onions, and garlic. 
2. Cut the stew meat across grain into about 1 & 1/2 by 1/2 inch strips. (TIP: Slightly frozen meat is easier to cut if you have the option.) Add the meat to the Pressure Cooker, seal it and High Pressure cook for 20 minutes, quick release. 
   
3. Open the pressure cooker and pour in 1 cup of the broth, Worcestershire sauce, and salt. Pressure Cook on High for 10 minutes more, quick release. 
4. Mix together the remaining 1/2 cup broth and 2 Tbsp of cornstarch. Add to the meat mixture. Bring to a boil for 1 minute. Remove from heat and stir in the sour cream. Serve warm over noodles. 

I served my Stroganoff with my Gluten Free Biscuits

I've heard a rumor that our tastes buds die as we get older and that's why we're able to "like" more things... haha. True? I don't know but I do think perhaps we just get a little braver and try new things. This next soup is definitely one I did not start liking until just about a year ago. I took a European cooking class and this was on the menu one night. I remember thinking, I'll try a spoonful (because that's what I expect of my own daughter when I make new stuff). I ended up not only eating that entire bowl but going back for 2nds! Ever since then we have enjoyed this dish! 

(Gluten Free, Can be Dairy Free)
Created by jalene

Ingredients: 

• 5 cups diced onions
• 1 stick butter (1/2 cup) 
  
• 2 Tbsp gluten free Worcestershire sauce
• 1 & 1/4 tsp salt
• 1/8 tsp pepper
• 3 Tbsp gluten free beef broth base
• 6 cups water

Directions: 

1. Place the onions, butter, Worcestershire, salt, and pepper into the pressure cooker. Seal and cook for 25 minutes. Quick pressure release and add the beef broth base and water. Boil for about 15 minutes more and serve. 

We serve this over my Soft Gluten Free Rolls, sliced and toasted. If you're not dairy free this is really yummy with cheese too. 

You can still make this yummy soup. Simply cook your onions and butter for a LONG time on the stove.  You can cover them to speed up the process but watch them carefully so they don't burn. They need to be soft and transparent by the time you're done. Then add all the other ingredients and simmer for about 15 minutes.  

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 1 lb cubed stew meat
• 1 onion, diced
• 5 cups gluten free beef broth
• 2 tsp sea salt
• 1/8 tsp fresh ground pepper
• 1/2 tsp oregano (optional)
• 1/2 tsp majoram (optional)
• 2 & 1/2 cups carrots, peeled and diced
• 2 & 1/2 cups potatoes, peeled and diced

(PS- you can add in celery too if you prefer or any other tasty veggie. Simply make sure they all equal to 5 cups. So for example I've done 2 cups carrots, 2 cups potatoes, and 2 cups celery before.) 

Directions: 

1. In your pressure cooker add the meat, onion, broth, salt, pepper, oregano & majoram (if using). Seal the lid and cook for 25 minutes on High Pressure, with a quick release at the end. If you're using frozen stew meat you will have to increase this time or thaw your meat before. 
2. Add your potatoes and carrots, seal the lid and cook for 11 minutes on High Pressure, with a quick release. Remove from heat and serve. 

Simply add the meat, onions, spices, and gluten free beef broth to your crockpot and cook on low for 7 hours. Add the carrots and potatoes and continue cooking for another 1-2 hours or until the veggies are tender to your liking. NOTE: You may or may not need to add more liquid as it cooks so adjust it accordingly. 

Hey, hey. I know what you're thinking...It's May 1st yet here is another great recipe! That's right, we just finished up our whole month of April with a recipe-a-day! Hope you've enjoyed them. I decided I will still be posting recipes (just not on the weekends mainly). There's just so many good recipes, I can't help but to share them...
 

When I was younger, I had a little sister who would BEG for split pea soup. I remember her eating it all the time! I, on the other hand, would look at the green goo and turn my nose up. It wasn't until I created this recipe for my daughter that I fell in love with Split Pea Soup! Even my husband who also HATED Split Pea Soup since his childhood will eat this one! There is a catch though... you need a pressure cooker to make it. My mother tried making it in a crock-pot and simmered it all day and even after doing that, it still was not as soft or green in color as the pressure cooker version. So, I apologize in the exclusivity of this recipe but once you taste it you'll understand why it has to be cooked in such a way.  

My pressure cooker plug: Before I begin, I just want to say that I DO NOT get paid to say any of this but it is out of simple sure-love that I decided to tell you about my Cuisinart Electric Pressure Cooker. I bought it from Costco and have absolutely adored it! (It also has a low-pressure setting, browning, simmering, and saute' option.) 

It was not a cheap appliance but it's one that will definitely pay for itself over time. Dried beans are super cheap to buy and making them in the pressure cooker is so much healthier! Not only are you leaving out the added preserving chemicals but you also don't get all the added sodium (salt) and BPA from the lining of the can. It's a total win-win situation. (If you're not sure what BPA is click on the highlighted word above to read a SUPER-GOOD article on the dangers of it. 

I freeze my beans in BPA-free ziplock bags or in BPA-free ice cube trays (see picture below) for quick use later. In the pressure cooker I can cook beans in 30 minutes (and they are soft just liked the canned ones). I also can cook beets in 25 minutes, Quinoa in 2 minutes, long-simmering soups in 25 minutes, and much much more. PS the Pressure Cooker also comes with a recipe book! Alright, enough plugging, here is the recipe. Maybe you'll fall in love with Split Pea Soup again. ;)

Directions: 

1. Throw everything into a pressure cooker. Cook on High Pressure for 25 minutes, use Natural Pressure Release. 

Serve warm or place into ice cube trays and cover with Glad Press n Seal. 
(You can purchase it on Amazon with the link below if your local grocery store does not have it.)