今田美桜

Ra bên trong

Warm up your evenings with this creamy Instant Pot Keto Tuscan Soup that’s not only comforting but also low-carb! Perfect for busy nights. #Keto #InstantPot #SoupLovers #HealthyEating #LowCarb Ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 can (14.5 ounces) diced tomatoes - 1 cup heavy cream - 2 cups chopped spinach - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Grated Parmesan cheese for serving Directions: 1. First things first! Set your Instant Pot to sauté mode. Once it’s nice and hot, drizzle in the olive oil and toss in the diced onion. Sauté until the onion becomes translucent and fragrant. 2. Next up, add the minced garlic and continue to sauté for another minute. Your kitchen should be smelling heavenly right about now! 3. Pour in the chicken broth and add the diced tomatoes. Give everything a good stir to mix those flavors together. 4. It's time for a creamy upgrade! Stir in the heavy cream, followed by the chopped spinach and Italian herbs. Season with salt and pepper to your liking. 5. Seal the Instant Pot lid and switch to manual mode. Set the timer for 10 minutes and let the magic happen! 6. Once the timer goes off, carefully perform a quick release of the pressure. Watch out for steam! 7. Serve your delicious soup hot, topped with a generous sprinkle of grated Parmesan cheese. Nutrition Facts (per serving): - Serving Size: 1 cup - Calories: 290 kcal - Fat: 25g - Protein: 8g - Carbohydrates: 6g - Fiber: 2g Enjoy this delightful bowl of goodness that's perfect for a cozy night in!

German Sauerbraten – Marinated Pot Roast A traditional German pot roast marinated in a mixture of vinegar, wine, spices, and served with a rich gravy. Ingredients (Serves 4): * 1.5kg beef roast (rump or chuck) * 500ml red wine vinegar * 500ml red wine * 2 onions, sliced * 2 carrots, sliced * 5 cloves * 2 bay leaves * 10 peppercorns * 1 tbsp sugar * Salt and pepper Instructions: 1. Marinate beef with vinegar, wine, onions, carrots, cloves, bay leaves, peppercorns, salt, and sugar for 3–5 days in the fridge. 2. Remove beef and pat dry. Brown in a heavy pot. 3. Strain marinade and add to pot. Simmer covered for 2–3 hours until tender. 4. Remove meat, thicken sauce if needed, and serve sliced with gravy. German Tip: Serve with red cabbage and potato dumplings for an authentic meal.

Looking for a fresh and vibrant meal idea tonight? Mexican Shrimp Tacos with Mango Salsa Ingredients: - 1 lb shrimp, peeled and deveined - 1 tbsp olive oil - 1 tsp chili powder - 1/2 tsp cumin - Salt and pepper, to taste - 8 small corn tortillas - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, minced (optional) - Juice of 1 lime - Fresh cilantro, chopped (for garnish) Preparation Steps: 1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. 2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. 3. While the shrimp cooks, prepare the mango salsa by combining mango, red onion, jalapeño, lime juice, and salt in a separate bowl. 4. Warm the corn tortillas in a dry skillet for a few seconds on each side. 5. Assemble the tacos by placing shrimp in each tortilla and topping with mango salsa. 6. Garnish with chopped cilantro before serving. Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of black beans and a simple green salad for a complete meal. #tacos #shrimp #mango