Posts tagged: Dana Miller

Broccoli Beef Soup with Kelp Noodles

By , January 23, 2013

Created by Dana Miller

Serves 8

Ingredients

  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 2 pounds grass fed beef stew meat, cut into 1 inch cubes
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 4 cups homemade beef bone broth
  • ½ cup dry sherry
  • ¼  cup coconut aminos or soy sauce
  • 2 heads broccoli, flowerets cut small and stemmed peeled and diced
  • ½ of a small savory cabbage, chiffonade
  • 2 packages Sea Tangle Kelp Noodles
  • Chopped cilantro for garnish
  • Sriracha to taste

Directions

  1. Heat liner of the Instant Pot using the Sauté button. Add Sesame oil.
  2. Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside.
  3. Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes.
  4. Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha.

Instant Pot Spanish Style Brown Rice

By , August 24, 2012

Another Recipe to share with Instn Pot uses (not for te recipe contest)

By Natural Chef Dana Miller

I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!

Ingredients: Serves: 6 – 8

  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons tomato paste
  • 2 cups of long grain brown rice
  • 3 cups organic chicken stock (preferably homemade)
  • 1 teaspoon sea salt

Directions

1.    Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.

2.     Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.

3.     Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.

4.    Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..

5.     Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

6.     Serve.

Instant Pot Chicken with Cherries & Pumpkin Seed Wild Rice

By , July 31, 2012

Recipe by: Natural Chef Dana MillerChicken with Cherries and Pumpkin Seed Wild Rice

Serves 4-8

Ingredients

Chicken

  • 1 cup Balsamic vinegar
  • ½ c evaporated palm sugar
  • 1 tablespoon molasses
  • ¼ cup melted butter
  • 1 orange peeled and quartered
  • 1 onion, julienned
  • 12 chicken thighs
  • ¼ teaspoon sea salt
  • 4 sprigs of rosemary
  • 1 1/2 cups pitted and halved fresh Bing Cherries

Wild Rice

  • 4 cups low sodium vegetable stock
  • 1 1/3 cups wild rice, rinsed
  •  ¼ cup butter
  • 1 onion, minced
  • 2 plum tomatoes, diced
  • 1/2 cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste

Directions

1.     In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.

2.     Add the chicken, salt and rosemary. Stir to coat.

3.      Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.

4.     When done and pressure has naturally released, remove the lid

For the rice while the chicken is cooking

5.     Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.

6.     In a large sauté pan, heat butter. Sauté onion until caramelized.

7.     Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.

8.     Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.

9.     Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.

10.    To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.

I served with sautéed kale.

Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller

Ingredients

  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Directions

1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes