Weather, Instant Pot,

I'm upset, no sun today, just rain. I think the asparagus have had enough rain and now they need lots of lovely sunshine. Monday we had sunshine and it was warm enough I sat on our balcony in the afternoon. The farmer tells me there is no sign of anything popping it's head up yet.

Busy, busy, busy. I am a sucker for punishment. Been researching using my Instant Pot as a slow cooker (the one I have is big enough for a feast) and am going to make Cowboy Beef tomorrow. I have kind of played with the recipe on the video because I don't have Bush's Baked Beans nor potatoes. However, I have made my own Barbecue Sauce, it's delicious, and I plan to add carrots so we will see how it turns out. Then I found a recipe for stuffed peppers done in the slow cooker. Gotta try that. I then decided to buy a glass lid to fit my pot as none of mine do. I had a small windfall with a product which was damaged and a friend fixed and I got a refund so that will pay for the lid. I also have a recipe for mini cheesecakes made in the Instapot. Not sure how many ramekins I can get in mine at one time and as I have the insert in the fridge full of Cowboy Stew, ready for tomorrow, at the moment, I can't really find out. Think I might be able to get 3 in at once then I can add foil and put 3 more on top, I hope. I guess one of these days I will buy another trivet.

So it's late, Matt is already snoring and I will talk to you tomorrow.

I am not sure I will try this but thought many of you would like it.

Asparagus, Onion and Potato Gratin Makes a Great Vegetarian Main

This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual

portions

1 1/2 lbs fingerling potatoes, quartered
Cooking spray
1 lb fat fresh asparagus spears, trimmed and cut into 3-inch pieces
6 spring onions, trimmed to 5 inches and halved lengthwise
1 cup whole milk
1 oz all-purpose flour (about 1/4 cup)
3/4 tsp kosher salt
1/2 tsp black pepper
3 oz aged Gruyre cheese, shredded (about 3/4 cup)
2 Tbs olive oil
2 garlic cloves, minced
1 oz multigrain bread, finely chopped or torn
1 Tbs chopped fresh parsley

1. Preheat oven to 375°F.

2. Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.

3. Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.

4. Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.

5. Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.

6. Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.

Servings: 4

Source: Cooking Light


Have a great day