Instant Pot Zucchini Steel Cut Oatmeal
Try this zucchini-filled Instant Pot® steel cut oatmeal, which is spiced with cinnamon and nutmeg and sweetened with maple syrup, to add some vegetables to your breakfast.

In a multipurpose pressure cooker (like the Instant Pot®) set to the Saute function, melt the coconut oil.

Oats should be added and toasted for 2 to 3 minutes, or until they begin to brown.

Disable the Saute function.

Salt, water, almond milk, and nutmeg are to be added.

Mildly stir.

Lock the lid by closing it.

Set the timer for 4 minutes while choosing high pressure in accordance with the manufacturer’s instructions.

Give the pressure 10 minutes to build.

Following the manufacturer’s instructions, release pressure naturally for about 10 minutes.

Following the manufacturer’s instructions, carefully release any remaining pressure for about 5 minutes using the quick-release technique.

Lock released, lid removed.

Add vanilla extract and maple syrup after mixing.

Give each bowl of oatmeal the same amount.

Add 1 tablespoon of walnuts to the top of each bowl.

Jamaican Jerk Sauce
This spicy Jamaican jerk sauce is easy to make in a blender with habanero peppers, green onions, ginger, lime, and other readily available ingredients.

Mix together green onions, peanut oil, vinegar, allspice, and habanero peppers.

lime juice, ginger, and garlic.

Blend together brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon until smooth.

Aunt Tootie’s Pineapple Pie
Custard pie is brightened with crushed pineapple in this fun and easy pie. When I was little, my best-friends great-aunt Tootie would make this pie for the family each and every summer at her home in Iowa and it became a favorite of my family too!

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a small saucepan, combine cornstarch and 1/3 cup of sugar.

The juice and crushed pineapple are added, and the mixture is simmered over medium heat.

Cook and stir the mixture until it has become clear and thickened.

Take the food out of the heat and let it cool.

Syrian Rice with Meat
In this Syrian rice dish, ground beef is combined with pine nuts and seasoned with allspice, cinnamon, and black pepper. Attempt it with other meats, such as lamb.

Heat 1/4 cup butter in a large saucepan over medium-high heat.

Add ground beef and season with salt allspice cinnamon and black pepper.

Cook and stir until beef is browned and crumbly 7 to 10 minutes.

Stir chicken broth and rice into beef in the saucepan; bring to a boil.

Reduce heat to low cover and cook until liquid is absorbed about 20 minutes.

Meanwhile melt 2 tablespoons butter in a small skillet over medium heat.

Cook and stir pine nuts in hot butter until lightly browned 3 to 5 minutes.

Mix pine nuts into beef-rice mixture before serving.

Shredded Cereal Bread
The subtle nutty flavor of shredded cereal (e.g., Shredded Wheat â„¢), enhanced by molasses, takes center stage in this vintage recipe.

Pour the boiling water over the biscuits in a sizable bowl.

Add molasses, shortening, and salt and stir.

Cool to barely warm Mix warm water and yeast in a small bowl.

This should be mixed into the warm biscuit mixture.

Beat well after each addition before adding the flour, 1 cup at a time.

When the dough comes together, turn it out onto a surface that has been lightly dusted with flour and knead it for 8 minutes or until it is smooth and elastic.

Large bowl should be lightly oiled before adding the dough and turning to coat with oil.

Cover with a damp cloth and let rise in a warm location for about two hours, or until it has doubled in volume.

Glazed Tofu Meatloaf
A glaze made of brown sugar and soy sauce is drizzled over a moist loaf of tofu and turkey.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 9-inch square baking dish very lightly.

Combine the tofu, turkey, bread crumbs, soup, green pepper, and eggs in a bowl.

Put the mixture in the pan that has been prepared and shape it into a loaf.

Combine the mustard, soy sauce, and brown sugar in a saucepan over low heat.

The meatloaf needs to bake in a preheated oven for 30 minutes.

Add the sauce mixture, drizzle, and bake for an additional 15 minutes, or until the internal temperature reaches 180 degrees F.

(80 degrees C)

No-Bake Graham Cracker Crust
This no-bake pie crust recipe uses softened butter instead of melted butter, producing a better consistency.

Crumb butter and sugar are combined in a bowl.

In a 9-inch pie plate, press the mixture down.

Use the side of your hand to press down on the top and a spoon to push the crumbs up the side of the plate.

at least one hour before filling, refrigerate

Creamy Cucumber, Radish, and Tomato Salad
A creamy, herb-filled dressing with feta cheese coats crunchy cucumbers, radishes, onion, and fresh tomatoes in this easy salad recipe.

Curry Red Lentil Soup
Fresh vegetables and aromatic spices combine in this comforting red lentil soup that’s ready in just under an hour.

Heat olive oil in a large pot over medium-high heat.

Add cauliflower and carrots; saute until softened 7 to 8 minutes.

Pour boiling water and vegetable bouillon into a bowl and stir until dissolved.

Add broth and coconut milk to cauliflower mixture.

Bring to a boil.

Stir lentils garlic powder onion flakes curry paprika turmeric and cumin into the pot.

Cover and let simmer until lentils are fully cooked and tender about 20 minutes.

Stir in kale and let sit over low heat for 5 minutes.

Remove from heat and serve.

Koula’s Best Ever Chicken Gyros
This is an unusual version of classic Middle Eastern gyros (only homemade under the oven’s broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.

In a broiling pan, arrange the chicken strips side by side.

Stir the ketchup, olive oil, white wine vinegar, oregano, mustard powder, and curry powder together in a cup or small bowl.

Add to the chicken.

While the oven’s broiler is heating up, let the chicken marinate.

The meat should be about 6 inches from the heat for the entire 15 minutes of broiling.

The chicken should only be cooked until done, not browned.

Over time, it will become stringy and dry.

Place the hot chicken in the pita pockets and top with a little of the pan juices.

Add plain yogurt and salad greens as a garnish.