Instant Pot Hamburger Helper

it’s Wednesday…  I’ve made a 1 1/2 hour (roundtrip) to Kindersley once, cleaned the house (sort of), made the muffins for the booth at the school and am making my second trip to Kindersley to pick up uniforms for my son’s Junior Basketball team…

I need to get these jerseys to him, then get something started for supper before I go watch his game and get my other two children sent off to the rinks they need to be at…

sound familiar to anyone out there?  if this type of day is ringing a bell, you need to go get yourself an Instant Pot… some people might give you crazy advice to slow down…  don’t listen to them when you have the tools to cook faster!!!

not only does it look great on your counter – it is a lifesaver for families that don’t know how to say ‘no’

I’m telling you, even the farmer could cook with this…  you push the sauté button and add onions and olive oil…

when they start to cook add your ground beef… brown it and strain if it is fatty…

no time for real garlic or fresh herbs today…

toss in some garlic and chilli powder

venture into your super tidy pantry…  because every mom has time to clean her pantry every other Tuesday…  and grab a can of green chiles and tomato sauce…

toss in some Cancun salt… if you recently did not get to leave your hectic life and go to Cancun, then any ordinary salt will do… but make a mental note to book yourself a well-deserved get-a-way…  

fancier moms might chop up real cilantro… but when you are putting it in a dish like this I think you are wasting your time…  dried cilantro is just fine and it’s not going rotten in your refrigerator because you forgot you had it…

use the package of free noodles your friend gifted you because her husband saw the ‘organic’ label on them and said ‘not up in here!!!!’

(one man’s trash is this lady’s treasure)

place the dry noodles right on the meat sauce and cover with water

place the lid on and set for high pressure for 5 minutes… (it roughly takes 10 minutes to get to pressure… then using the quick release it takes a few minutes to lose the pressure… so overall the cooking time is around 20 minutes)

leave your teenage son in charge of it (which I would never do with a boiling pot of water) and head out to get your daughter to her hockey practice and watch your other son’s basketball game…

feeling like freakin’ Martha Stewart while you drive

when you come home and realize that your teenager forgot about it completely, no need to panic… it is just fine…

add some frozen corn and tex-mex cheese to it, turn on the sauté to warm it up and serve with a smile, knowing that cleanup is only one pot!!!

Instant Pot Hamburger Helper

Ingredients:

  • 1 1/2 lbs thawed, ground beef
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp dried cilantro
  • 1 tsp sea salt
  • 1 can (15 oz) tomato sauce
  • 1 can (7 oz) green chiles
  • 500 gram bag of dried pasta
  • 3 cups water (to cover pasta)
  • 2 cups frozen corn
  • 1 cup tex/mex cheese

Directions:

  • in Instant Pot, on saute setting, add oil and onions
  • when slightly cooked, add the beef and brown
  • if it is fatty beef, strain and return to pot
  • add spices, chiles and tomato sauce and mix
  • place dry noodles on top and cover with water
  • on high pressure setting, set timer for 5 minutes
  • use quick release when it is complete
  • add the corn and cheese in at the end

meal to the field #11

combining canola… and needing buns for the kids lunches… so I made Tracey’s cheese buns she has told me about… I did not tackle making them in the figure eight shape she does…  I am not that talented… but you should try it because I think it would taste better that way…

 

Tracey's cheese buns

Ingredients:

  • Tammy’s Bun Recipe
  • 2 tbsp onion flakes
  • 1 tsp garlic powder
  • 1/2 cup parmesan cheese
  • 3 cups grated cheddar cheese
  • 2 tsp Maldon sea salt flakes
  • 1 tsp garlic salt

Directions:

  • use Tammy’s Bun Recipe and add the onion flakes and garlic powder to it
  • let rise three times, punching down ever 15 minutes
  • roll out in a figure eight shape transfer to a parchment paper to rise
  • mix the parmesan cheese and cheddar cheese and sprinkle over the buns
  • sprinkle Maldon sea salt flakes and garlic salt over the buns
  • bake at 350 degrees for 17 minutes or until browned and done

I love this salad…  my kids not so much… but it is everything I like in a harvest salad… packs well, transfers well, sits well…

frozen pea salad

Ingredients:

  • 6 cups frozen peas
  • 4 small heads broccoli, cut into small pieces
  • 1 head cauliflower, cut into small pieces
  • 2 yellow onions, diced
  • 2 cups cheddar cheese, grated
  • 2 cups Ranch dressing
  • 1 cup sour cream
  • 1 pkg (500g) cooked, chopped bacon
  • 1 cup roasted, unsalted cashews, chopped

Directions:

  • in a large bowl, mix together the peas, broccoli, cauliflower, onions and cheese
  • mix Ranch dressing and sour cream together and add to the salad
  • place in refrigerator for at least 3 hours
  • dish into containers and add bacon and cashews on top

the farmer requested this… beef stroganoff… a favourite from his childhood…

 

beef stroganoff

Ingredients:

  • 6 round streaks, sliced thinly
  • 1/2 cup all purpose flour
  • 1 tbsp kosher salt
  • freshly ground black pepper
  • 3 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • olive oil
  • 3 yellow onions, minced
  • 1 head garlic, minced
  • 1 carton (320 g) button mushrooms, sliced
  • 2 pkgs Egg Noodles

Directions:

  • heat olive oil in a pan
  • in two batches, place steak in flour, salt and pepper and then to brown on med-high heat in the pan
  • in a large pot, whisk chicken soup and sour cream together
  • transfer first batch of meat to the large pot with the soup mixture and brown the second batch of meat
  • transfer second batch of meat to the soup mixture
  • heat olive oil and add onions, garlic and then mushrooms
  • add this to the soup/meat mixture
  • keep on very low heat until you are ready to serve (at least 1 hour simmering)
  • serve over egg noodles

my mother cans peaches every fall… so I make peach cobbler every fall… as well as eat canned peaches for breakfast at least twice a week until they run out… I can remember blanching the peaches, getting the skin off of them, slicing them and putting them in the sugary juice in the canning jars… messy work and I’m grateful she still does it on her own so we can enjoy them…

peach cobbler

  • Servings: one 9x13 pan
  • Print

Ingredients:

  • 3 quarts canned peaches, strained (or 12 fresh peaches, sliced)
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 2 tsp fresh lemon juice
  • zest of one lemon
  • 2 cups flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup cold shortening, cut into small cubes
  • 1 cup whole milk

Directions:

  • mix sugar, cornstarch, cinnamon, lemon juice and zest in a saucepan on medium/high heat
  • add peaches and boil and gently stir for 1 minute
  • pour into a 9×13 greased dish
  • cut shortening into flour, sugar, baking powder and salt mixture
  • add milk and mix until sticky
  • spoon over the peaches and bake at 400 degrees for 30 minutes
  • serve warm if possible