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6 x January 18 — 31, 2018 x www.SouthwestOrlandoBulletin.com<br />
CONTINUED FROM PAGE 5<br />
tenderloin, turkey breast or other<br />
proteins for sandwiches, salads and<br />
weeknight meals. By performing several<br />
cooking methods in one pot,<br />
you’ll have fewer dishes to wash —<br />
an added bonus.<br />
Eat Healthy<br />
Pressure cooking means foods<br />
like steel-cut oats, beans and lentils,<br />
and root vegetables can be<br />
cooked quickly with no need to<br />
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pre-soak, stir or watch the pot. The<br />
yogurt-making feature means you<br />
control the flavor and sweetness,<br />
cutting sugar consumption and saving<br />
money by making your own.<br />
Cooking sweet potatoes or spaghetti<br />
squash is a snap, brown rice<br />
is ready in about 20 minutes, and<br />
even frozen chicken breasts can be<br />
ready in 10 minutes. With so many<br />
quick, healthy options, who needs<br />
takeout? An Instant Pot might just<br />
work magic on your wallet and your<br />
waistline.<br />
Recipes & Resources<br />
Whether you received a shiny,<br />
new Instant Pot underneath your<br />
Christmas tree and don’t know<br />
where to start or you just want to<br />
learn what all the fuss is about, there<br />
are many helpful online communities<br />
with tons of tips and recipes.<br />
The Facebook group “Instant Pot for<br />
Beginners” is a good place to ask<br />
questions and learn from others. Try<br />
pressurecookrecipes.com for reviews<br />
on different models, recipes, videos<br />
and tips.<br />
Quick & Easy Italian<br />
Farmhouse Vegetable Soup<br />
From www.instantpoteats.com, a great<br />
source for recipes and information.<br />
Ingredients:<br />
1 tablespoon olive oil<br />
1 brown onion, diced<br />
1/4 teaspoon of salt<br />
1/2 long red chili, sliced<br />
2 celery sticks, sliced<br />
2 medium carrots, peeled, halved<br />
lengthways and sliced<br />
6 large button mushrooms, sliced<br />
4 cloves garlic, diced<br />
A handful of dried porcini<br />
mushrooms<br />
3 to 4 ounces kale leaves (medium<br />
bunch of kale), leaves removed<br />
from the hard stems and sliced<br />
roughly<br />
1 small zucchini, diced<br />
1 cup of canned chopped tomatoes<br />
4 cups vegetable or chicken stock<br />
1 bay leaf<br />
Lemon zest, chopped parsley for<br />
garnish<br />
Method:<br />
Turn on the Instant Pot and press<br />
“Sauté” function. Add oil, onion,<br />
salt, celery and carrots, and stir.<br />
Cook for 1-2 minutes while slicing<br />
mushrooms. Add the chili, mushrooms,<br />
garlic and dried porcini<br />
mushrooms, and stir. Cook for 2<br />
minutes on “Sauté” while preparing<br />
kale leaves and zucchini. Add<br />
the kale, zucchini, tomatoes, stock<br />
and bay leaf, and stir.<br />
Press the “Off” function key.<br />
Close and lock the lid of the<br />
Instant Pot. Check that the lid<br />
knob is turned to “Sealing.”<br />
Press “Manual,” “High Pressure,”<br />
and set to 10 minutes. After 10<br />
minutes, allow the pressure to<br />
release naturally for a couple<br />
of minutes, then use the quickrelease<br />
method to let the rest of<br />
the steam out. Serve in bowls with<br />
grated lemon zest and chopped<br />
parsley on top. Adaptation:<br />
This recipe could easily be prepared<br />
in a slow cooker or on the<br />
stove top with increased cooking<br />
time. ª<br />
LLC<br />
11444 S. Apopka Vineland Rd.<br />
Suite 101, Orlando, FL 32836<br />
1/18/18<br />
Voted Top Doctor in<br />
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