Instant Pot---Congee

 I've resisted buying an Instant Pot for a while but have desperately wanted one. Finally it was on sale and I had a little extra funds to buy it, and the timing couldn't be better. If you know me you know that I LOVE my crock pot, I typically use it at least two times a week. Well, so far I've used the Instant Pot everyday since I got it on Saturday. I've steamed corn, artichokes, roasted potatoes, and made ribs. I plan to post the rib recipe but I didn't get any pictures because they were so darn good they were gone before I remembered to get a picture. Last nights recipe, oh I cannot even put into words how much we all enjoyed it. I knew I wanted to try something I've never attempted to cook before, so I found the perfect recipe, tweaked it a bit and made what is definitely a family favorite. Although it's still summer this tasted really good but I can picture eating it on a cool Fall/Winter night and know that it will taste even that more satisfying. 

Congee
2 tbsp fat/lard of your choice
4 ribs of celery, chopped
3 garlic cloves, sliced
1/2 a leek, sliced
4 tbsp grated ginger
1 lb ground pork (or any meat of your choice)
1 1/2 cups rice (rinsed until water runs clear)
9 cups bone broth/water (I dilute my bone broth some as the cooking adds an additional depth of flavor and we use a ton of bone broth throughout the week)
1/2 tsp salt
Napa cabbage, chopped
Green onions, sliced
Start with the aromatics:
Turn Instant Pot on to Saute, add lard/fat, celery, garlic, leek and let cook until soft and fragrant, about 3 minutes.
Turn off Instant Pot.

Add the ground meat, salt, ginger, rice and broth.
Attach lid, close the vent and press the "porridge" button, for 30 minutes.
When done, open lid and stir to break up any big pieces.
Stir in Napa cabbage and green onions.
Enjoy!

Deconstructed Cabbage Rolls

I was looking to branch out, try a few new recipes, mix things up a bit. I can usually read a recipe and know pretty quickly a) if my family would like it and b) how to change it up a bit, if needed. I came across a recipe for Cabbage rolls, honestly never in my life had I had one before, but the ingredients definitely sounded like something that we would like. However I did dread the idea of "rolling the filling into the cabbage." So...I thought on it and realized I could get all the same great flavors out of recipe without having to roll each cabbage leaf individually. So last night we tested my recipe and I will tell you it was fantastic. So good that I don't even have a picture to share, before I knew it we'd eaten the whole batch. So instead I'll share the recipe with you and urge you to try it.

Deconstructed Cabbage Rolls
1 lb ground beef
1 tbsp olive oil
1 lg onion chopped
4 garlic cloves, minced
1 medium head of green cabbage, chopped
1 lg can of diced tomatoes
1 can tomato sauce
1 cup bone broth (or chicken stock if you don't have bone broth)
1 tsp salt
1 tsp pepper
2 tbsp Worcestershire sauce

In large skillet heat olive oil over medium heat, add ground beef & onion
Stir ground beef until browned
Add garlic and cook for another minute
Add chopped cabbage, tomatoes, tomato sauce, bone broth, Worcestershire sauce, salt & pepper
Bring to boil.
Cover and simmer for 20-30 minutes until cabbage is tender

We served over rice. It was delicious.