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Instant Pot Mediterranean Cookbook

Instant Pot Mediterranean Cookbook

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Instant Pot Mediterranean Cookbook

Lunghezza:
123 pagine
25 minuti
Pubblicato:
Apr 22, 2020
ISBN:
9781393119937
Formato:
Libro

Descrizione

The Mediterranean eating regimen is viewed as a central hub of sound nourishment in light of the fact that lone crisp fixings and great fats are utilized. It has amazing calming properties that are helpful to all organs and frameworks in the body.

 

Each great nutritional category is related to an assortment of plans, so any individual who reveals to you that sound nourishment tastes awful has never attempted Mediterranean nourishment. It's something that emits in your mouth with a move of various flavors. Great nourishment for you and great taste are the triumphant fixings in each region.

 

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Pubblicato:
Apr 22, 2020
ISBN:
9781393119937
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Instant Pot Mediterranean Cookbook - Joyce Hendrix

Instant Pot Mediterranean Cookbook

50 Instant Pot Mediterranean Recipes for Weight Loss and Health

Joyce Hendrix

Copyright © 2020 by Joyce Hendrix

All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.

Contents

Quinoa

Spaghetti Squash

Steamed Artichokes With Mediterranean Aioli

Lemon Chicken with Garlic

Shakshuka

Classic Minestrone Soup

Vegan Cauliflower Queso

Chicken Rice

Eggplant, Zucchini and Tomatoes

Lamb Stew

Mediterranean Stuffed Eggplant

Lentil Soup

Beef Stew Mediterranean

Chickpea Hummus

Garlic Salmon and Spinach

Chicken Potato

Steak Kabobs

Gyros

Chicken Skewer With Rice

Meatballs

Barley Vegetable Soup

Burger

Mediterranean Chicken Thighs

Chicken Carrot Broccoli

Mediterranean Beef

Mediterranean Shredded Beef

Mediterranean Pasta Chicken

Pasta with Mediterranean Vegetables

Orzo with Shrimp, Tomatoes and Feta

Mediterranean Paella

Wild Rice Pilaf

Beef Vegetable Pilaf

Savory Shrimp with Tomatoes and Feta

Chicken And Cauliflower Rice Soup

Caprese Chicken Thighs

BBQ Lentil

Garlic Herb Mushrooms

Yellow Rice

Mediterranean Rice

Stuffed Grape Leaves

Stuffed Peppers

Salmon

Yoghurt

Lemon Pepper Salmon

Shawarma

Greek Chicken Tacos

Risotto with Grilled Vegetables

Lemony Lentil Soup

Tomato Soup

Quinoa

PREP TIME 5 MINS

Cook Time 1 min

Resting Time 15 mins

Total Time 21 mins

Servings: 6

Calories: 242kcal

Ingredients

2 cups quinoa

tbsp avocado oil or other high-heat oil

onion diced

1 tsp minced garlic

1/2 cups vegetable broth

Salt and Pepper to taste

Directions

Soak quinoa in warm water for one hour, then place in a stainer and rainse unti clear water runs.

Set Pressure Multi-Cooker to sauté function. When the instan pot display hot, add oil and chopped onion,

Cook the onion for 3-5 minutes until translucent.

Place garlic and rinsed quinoa. Saute for 5 minutes, stirring.

Pour vegetable broth and salt and pepper to the Pressure Multi-Cooker and secure the lid on the pot.

Cook on high pressure for 1 minute.

Allow pressure to release naturally. (About 10 minutes.)

Carefully remove lid and fluff the quinoa with a fork, enjoy it!

Spaghetti Squash

COURSE: SIDE DISH

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 198kcal

Ingredients

3-4 lb. spaghetti squash

2 Tbsp. olive oil

1/4 cup yellow onions diced

1/4 tsp. sea salt divided

4 tsp. garlic minced

1/3 cup black olives sliced

8 oz. baby spinach

Tbsp. fresh basil finely chopped

1/2 cups tomatoes large diced

oz. feta cheese crumbled

Directions

Cut the spaghetti in half lengthwise and scoop out the seeds..

Pour 1 cup water to pot and place the trivet. Put both squash halves on top of trivet. Secure lid and cook for 2 minutes at high pressure. Once the Pressure Multi-Cooker beeps, quick-release pressure and remove the lid. Remove the squash from the pot and place in a large mixing bowl.

Give pot a quick rinse and wipe. Switch to sauté setting...

Heat oil, add onions, and 1/4 tsp of salt – cook for 2-3 minutes, frequently stirring.

With a fork, scrape out flesh of squash and discard the shell.

When the onions are soft and translucent, add

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