Instant Pot Corned Beef and Cabbage

My husband loves corned beef and cabbage, so when I got my Instant Pot I knew it was a meal I wanted to make in it. Corned beef and cabbage cooked in the Instant Pot is amazing. So flavorful and colorful. The meat itself is perfectly tender!

Make the whole meal in just a few hours with the Instant Pot. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. All with only a short amount of prep work. When everything is done, put it all together on a platter and your meal is served!

Instant Pot Corned Beef and Cabbage

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Corned Beef and Cabbage: 

3-4 lb corned beef brisket, thawed, and the additional spice pack
4 cups water
1 small onion, chopped in big chunks
2 Tbsp minced garlic
1 small cabbage, cut into large wedges
3 cups baby carrots
2 lbs baby red potatoes, halved and quartered
pepper to taste

Directions for Instant Pot Corned Beef and Cabbage: 

1. Start by adding the 4 cups of water, minced garlic, and onion to the instant pot. Then add corned beef brisket to the instant pot. I used the rack to keep the meat off of the bottom. Add the additional spice pack.

2. Close and lock the lid of the instant pot. Press the Meat/Stew button and set the timer for 90 minutes and make sure the vent is on seal. Once time is up, quick release pressure. Remove lid and take out corned beef. Place on platter and cover with foil to rest while cooking the vegetables.

3. Add the potatoes, carrots, and cabbage to the instant pot without discarding the liquid. Replace the lid and lock it. Press the Soup button and set the timer for 6 minutes. Once time is up, turn the valve to quick release pressure. Once steam has released, pull your vegetables out and place them on platter with corned beef.

4. Slice the corned beef and the meal is ready to serve.

We really enjoy this meal and the 6 qt Instant Pot makes a great amount for our family.

Crock Pot Sausage, Green Beans, and Potatoes

All in one crock pot meals are some of my favorites! It's so nice to just gather and prepare all the ingredients and put in the crock pot and cook, then go about your day! This Crock Pot Sausage, Green Beans, and Potatoes meal is definitely a go to meal when you don't have much time to spend in the kitchen, but still provides an all around meal.

Often times our nights are busy with sports activities for the kids, homework, working outside and more, that we just don't want or have the time to spend in the kitchen. This recipe is an easy one to fall back on. With the sausage, green beans, and potatoes you can add something as simple as fresh fruit for dessert and have a complete meal.

Prep time is fast and easy too! 10 minutes in the kitchen chopping up the ingredients and dumping into the crock pot, set the time, and out the door you go. It's so nice to come home from a busy day and dinner is already made and ready to go.

Clean up is super easy too!!

Crock Pot Sausage, Green Beans, and Potatoes

Ingredients:
1 Polska Kielbasa sausage (16.8 oz)
4 red potaotes, sliced
2 cans green beans (I used a quart of green beans I canned last summer)
1/4 cup of chopped onion
4 cups water
Pepper to taste

Directions:
Cut sausage into slices and put in crock pot. Wash and slice up potatoes and put in crock pot. We like the skins on, but you can also peel them. Drain green beans and add to the crock pot. Chop onion and add to crock pot. Add pepper to taste. Mix all the ingredients around together. Add 4 cups of water. Cover and cook on low for 8 hours.

You can use any type of potato instead of red potatoes.

PRINTABLE RECIPE HERE

Added to Whatcha Crockin' Week 30

Hashed Turnips: A Rumford Complete Cookbook Recipe

It's time again for another Rumford Complete Cookbook Recipe! Looking through the cookbook this month, I was looking for a recipe that I could use some fall produce that we grow. I found the Hashed Turnips recipe.

I am a new fan of turnips, only first trying them a few years ago. We have grown them for several years and sell at our local farmers market, but I had never tried them. So a few years ago when we were picking for our farmers market, I tried one. Fresh right out of the garden. To my surprise they are so good!!

I think of them as a mix of kohlrabi, radish, and cabbage flavors all mixed together in one!! And so tasty raw! We just slice them up and eat them raw.

So when I saw this Hashed Turnips recipe, I was excited to try something new with them.

And it is SO delicious!! Next time making though, I will cut the salt in half just to suit my liking better. My turnips also were not large size, like they can grow to get, so I used 2 medium ones. I also used a purple top turnip, as that is what we grow.

The Hashed Turnips recipe is on page 70 in the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version with some updates.

Hashed Turnips 

Ingredients
1 large turnip or 2 medium - about 3 cups cubed turnips.
2 Tbsp Butter
1/2 tsp salt
1/4 cup cream
1/4 tsp pepper
1 Tbsp parsley, chopped

Directions
Peel the turnips and slice thickly and then cut into small cubes. Cook them in boiling water until tender. Drain the water and return the turnip cubes back to the pan. Add the remaining ingredients; the butter, salt, pepper, parsley, and cream. Mix and bring to a boil. Serve.

PRINTABLE RECIPE HERE

These were delicious! I love how the flavors come together. A great way to enjoy turnips, I'm looking forward to continuing to make!

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don't you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It's an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It's always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400 degrees F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

PRINTABLE RECIPE HERE

Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!

Enjoy!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Linked to Meal Plan Monday #52

What are Heirloom Tomatoes?

Heirloom tomatoes! You may have heard of them and even eaten them a few times. You might grow them in your garden, or even buy them at the farmers market/grocery store. August is a prime month for fresh homegrown tomatoes (although often times gardeners' tomatoes are ready sooner) One of my favorite vegetables to look forward to in the garden are the tomatoes, all different kinds. Let's talk a little about heirloom tomatoes in this post, one of my favorite edible parts of summer!

So what does heirloom mean for heirloom tomatoes?
For heirloom tomatoes the word heirloom refers to the tomato seeds that have been harvested from certain varieties and passed down for generations because of their favorable and desirable characteristics and qualities.

How are they grown?
Heirloom tomatoes are grown the same way as any other tomato. Here are some pictures of green heirloom tomatoes just a few weeks before they will start turning colors.

Why do people want specifically heirloom tomatoes?
Heirloom tomatoes have not be changed for traits such as shelf life, color, and size/uniformity like the average tomato you see more often. Heirloom tomatoes have more of what people call and "ugly" look to them with different coloring, deep cracks, and bumps.

Where can you buy heirloom tomatoes?
You can find heirloom tomatoes at most farmers markets. A lot of farms that offer a CSA membership might add heirloom tomatoes to their weekly shares as well. Since they are becoming more popular, they are more readily available in several grocery stores as well.

Heirloom tomatoes are great to enjoy just as you would any other type of tomato. Be sure to try out some recipes specifically using heirloom tomatoes as well.

What is Kohlrabi?

Kohlrabi!! It's a little different than your commonly known vegetables that you are more familiar with. Although it is not as commonly known, it is one of our favorite vegetables we look forward to every gardening season.

How is it grown?
Kohlrabi is an easy cool weather vegetable to grow. It is easily grown from seed and has a short growing time til harvesting, which makes it a great vegetable to grow all season long! It grows either light green or purple varieties and is harvested around tennis ball to softball size for it to be crisp and tender. Any larger than that can result in split and woody kohlrabi. The bulb grows above ground and size can easily be seen for harvesting.

So what is kohlrabi? This is the first big question we get at the farmers market when it comes to kohlrabi.

Kohlrabi is part of the cabbage family. so it has the sweet but somewhat peppery flavor. Generally we eat just the bulb part growing close to the ground, but the whole kohlrabi plant is edible. The skin of the kohlrabi has a rubbery texture similar to broccoli and cauliflower stems and can be a light green or purple color. When eating, you peel the skin off and eat the white center of the kohlrabi. Which is a pleasantly crunchy texture.

I haven't seen kohlrabi much in our local grocery stores, but it can easily be found at your local farmers markets during the growing season.

When selecting kohlrabi to buy, you want the bulk part to be firm and solid. We pick them and find that we like them best when they are about the size of a softball. You may find them with the stems on or already taken off. When storing kohlrabi, remove the stems and they will store nicely in the crisper drawer of your refrigerator for a week or so.

Now for the second big question when it comes to kohlrabi....how do you eat it?

Kohlrabi is pretty great eaten raw, which is how my family enjoys it the majority of the time! We just recently have tried using it in a few recipes. When eaten raw, it has a cabbage-y broccoli like flavor with a hint of sweet and peppery. It has a crisp texture and great to snack on. We LOVE just peeling it and slicing it thin and snacking on it.

For cooking with kohlrabi, we have sliced it into pieces and added it to our crock pot meal of sausage, potatoes, and green beans. It soaked up the flavor and was delicious! We have also added it to stir fry. We had a customer at the market share with us that she has cut it up real fine and added it to her meatloaf. Another customer has shredded it and added it to her homemade coleslaw.

Kohlrabi is a great versatile vegetable to enjoy in the raw form as a snack, to use as a filler in other meals, or to enhance it in any side dish to any meal.

Have you ever cooked with kohlrabi? How do you enjoy eating it?