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Instant Pot Quinoa Pilaf

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Instant Pot Quinoa Pilaf

How do you cook quinoa in the Instant Pot? Well, it’s very easy. Not to mention cooking quinoa in the instant pot takes just 3 minutes under pressure! A pilaf is normally made with something like couscous or rice and can be mixed with dried fruit, meat, vegetables, depending on what part of the world you’re cooking from. My instant pot quinoa recipe is inspired by seasonal fall flavors and will be a perfect gluten-free holiday side. Quinoa pressure cooker recipes are a great dish to serve for vegetarians who may be joining you this holiday. Quinoa is a grain that’s also high in protein.

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Air Fryer Vegetable Fritters (Pakoras)

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Air Fryer Vegetable Fritters (Pakoras)

Are you hungry for a quick inexpensive gluten-free snack? I have loved these Indian vegetable fritters (known as pakoras) for years. My girlfriends and I in high school would get together for take-out Indian food monthly and these little fritters would be my favourite. I hope you like this easy homemade version of them. Serve them with ketchup or, more traditionally, tamarind chutney or cilantro dipping sauce.

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Raw Date Brownie Bites

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Raw Date Brownie Bites

These no-bake raw date brownies are the perfect quick and healthy treat for those back-to-school needs. You can make them in all sorts of sizes and they can stay fresh in the freezer. I love prepping them to have on hand for a healthy whole foods sweet snack. There is no refined sugar in these bad boys so they’re still sweet yet full of nutrients you’d be missing in a regular treat.

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Italian Veal Blade Roast with Pasta

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I’m back with another delicious Ferme Rêveuse veal recipe just in time for holiday celebrations. This recipe was inspired by the 100+ year old cookbook Science in the Kitchen and Art of Eating Well by Pellegrino Artusi. This is a great hearty family dish full of delicious flavours. As the veal braises, it creates a delicious pasta sauce. Use your favourite pasta (I love gluten free La Veneziana pasta) or Ferme Rêveuse spaetzle to soak up the sauce.

Italian Veal Blade Roast with Pasta
serves 6-8 with a side vegetable

1, 3lb Ferme Rêveuse veal blade roast
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

2 small carrots, peeled and rough chopped
1 stalk celery, rough chopped
1 small onion, peeled and sliced
50 g bacon, cubed, about 2-3 slices

2 tbsp tomato paste
1/4 cup flour or all purpose gluten free flour
1 1/2 cup Ferme Rêveuse chicken broth

450 g dried macaroni or 1-2 packs of Ferme Rêveuse spaetzle
parsley, for garnish
parmesan cheese (optional), for serving
roasted vegetables, for serving

Remove roast from the fridge 30 min before cooking. Season on all sides with salt and pepper.

Set an oven proof skillet that has an oven safe lid over medium high heat. Melt in olive oil with butter. Once the butter begins foaming, add the veal blade roast to the pan and sear until golden brown on all sides. Set aside. Reduce heat to medium.

Add in carrots, celery, onion and bacon to the skillet. Saute 5 minutes or until softened and bacon has begun to render. Add in tomato paste and stir for 30 seconds. Sprinkle over flour and toss to coat ingredients. Pour in broth. Bring up to a simmer and snuggle in the veal roast so the vegetables and broth come up the sides. You want the roast submerged slightly in the liquid.

Cover with the lid and bake for 45 minutes. Remove the skillet from the oven. Carefully flip the roast. Cover with a lid and bake for another 45 minutes. You could even bake it for another hour if you want it extra tender.

While the roast is cooking, prepare your pasta according to directions about 30 minutes before the roast is done.

Remove the skillet from the oven. Remove the roast from the skillet and put onto a cutting board. Tent with foil for 10 minutes.

To serve, I like to remove the bones from the veal blade roast and slice it. Place the slices onto a serving dish. Using a slotted spoon, put remove the vegetables and bacon from the sauce and place on top of the veal.

Simmer the sauce if it is too thin for your liking until reduced slightly. Pour the pasta into the sauce and stir to reheat and get coated. Serve with the veal, parmesan and roasted vegetables and garnish with parsley.