Posts tagged: Black Olives

Juicy Sweet Glaze Meatloaf

By , February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.

Ingredients

Makes 4 servings – 270 calories per serving

Meatloaf

  • 1 pound 93% lean ground beef
  • 2/3 cup crumbled leftover cornbread (or bread crumbs)
  • 1 egg white
  • 1 small onion diced (about 2/3 cup)
  • 6 black olives, sliced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • Couple dashes of black pepper
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)

Glaze

  • 1 Tablespoon organic pure cane sugar or brown sugar
  • 1 Tablespoon spicy brown mustard (or what you have/like)
  • 1/4 cup ketchup

 

Directions

Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished,  do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.

 

One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.


Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

Casablanca Chicken

By , September 15, 2012

Submitted by Darlene P.

moroccan chicken lemon olives 5 Casablanca Chicken

This recipe has wonderful flavors from Morocco.  Takes about 10-15 minutes to prepare and ten minutes in the pressure cooker.  My husband often requests this meal.

INGREDIENTS:

  • 1/4 cup chopped fresh Cilantro
  • 1 tablespoon Paprika
  • 2 teaspoons ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Tumeric
  • 1/2 teaspoon ground Ginger
  • 2 cloves Garlic, finely chopped
  • 2 pounds of “boneless” Chicken thighs or breasts
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 chicken bouillon cube or 1 tsp bouillon granules
  • 1 small can of sliced Calamata (black) Olives
  • (1 medium Lemon sliced for decoration)

 

DIRECTIONS

  • Make the White Rice in your Instant-Pot Pressure Cooker or Rice maker according to directions.  If you have both, the recipe be ready quicker
  • While the Rice is cooking:
  • Mix Cilantro, paprika, cumin, salt, tumeric, ginger and garlic in food processor.
  • Rub the cilantro mixture on both sides of chicken pieces.
  • When the rice is done, Remove the rice  from the Instant-Pot Pressure Cooker, cover and set aside.
  • Put the chicken in the Pressure Cooker.
  • Mix the water, lemon juice and bouillon and pour it over the chicken.  Toss in some black olives.
  • Instead of the normal oven baking time of 60 minutes, Cook this in your Instant-Pot for 10 minutes!
  • Serve over white or yellow rice or couscous.   Top this with a lemon twist and a fresh sprig of Cilantro.

While this cooks, heat up your favorite vegetable side dish and dinner roll. Layer rice with chicken over top, and spoon on gravy. Enjoy, you will make this one again!