 What you'll need:
3 pounds boneless beef short ribs, trimmed 2 onions, peeled and chopped 1 tablespoon lard 1/4 teaspoon salt 1/8 teaspoon pepper 3 garlic cloves, minced 1/2 teaspoon thyme 1 bay leaf 2 teaspoons tomato paste 1 teaspoon Red Boat Fish Sauce 3/4 cup dry red wine 1 pound Yukon Gold potatoes, cut into 1-inch pieces 5 carrots, peeled and cut into 1-inch pieces 1 cup frozen peas 1/4 cup minced fresh parsley What to do: In your Instapot saute onions in lard until brown add garlic and saute until fragrant. Add tomatoe paste, red wine, ribs salt, pepper, thyme, bay leaf, fish sauce and stir. Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Then, press the “Meat/Stew” button. After the meat is cooked, release the presure. Open the lid, add the carrots, potatoes and peas. Lock the lid, press manual and the (-) button to bring the cooking time down to 5 minutes. After the veggies are finished release the pressure. Adjust seasoning, and serve with parsley. 
What you'll need:
1 1/2 pounds zucchini, cut into 1/2 -inch pieces 1 1/2 pound eggplant or butternut squash, cut into 1/2-inch pieces 5 tablespoons coconut oil or lard melted 5 galic cloves, minced salt and pepper 1 onion peeled and chopped 4-5 cups of bolognese sauce one box of gluten free lasagna noodles 2 cups mozzerella cheese shredded 1 cup Peccorino Romano Cheese, grated 2 eggs 1 pound ricotta cheese 2 teaspoons Italian seasoning 1/8 teaspoon nutmeg 1/4 cup parsley 1/4 teaspoon salt 1/8 teaspoon pepper What to do: Heat oven to 400 degreese. Toss veggies and garlic with oil. Spread on a cookie sheet and bake for 30 minutes or until lightly brown. In a mixing bowl, mix ricotta cheese, eggs, Italian seasoning, 1/2 cup Peccorino Romano cheese, nutmeg, parsley, salt and pepper. In a 9 X 13 glass baking dish spread 1 cup of bolognese sauce. Layer with 3 lasagna noodles. Spread 1/2 half of the cheese mixture over noodles. Top with 1/2 half of the vegetables. Spread 1 cup bolognese sauce over veggies. Add a layer of noodles. Top with the remaining cheese mixture. Top with remaining veggies. Spread 1 cup of sauce over veggies. Sprinkle with mozzerella cheese and grated cheese. Cover with foil and bake on 350 degreese for 20 minutes or until bubbly. |
Alicia Gromicko, Author
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