Hi Everyone. Well, after 15 years the RV-Dreams Community Forum is coming to an end. Since it began in August 2005, we've had 58 Million page views, 124,000 posts, and we've spent about $15,000 to keep this valuable resource for RVers free and open. But since we are now off the road and have settled down for the next chapter of our lives, we are taking the Forum down effective June 30, 2021. It has been a tough decision, but it is now time.
We want to thank all of our members for their participation and input over the years, and we want to especially thank those that have acted as Moderators for us during our amazing journey living and traveling in our RV and growing the RV-Dreams Family. We will be forever proud to have been founders of this Forum and to have been supported by such a wonderful community. Thank you all!!
We had a great time this afternoon sharing recipes at the Instant Pot Demonstration that Linda organized. Please share your recipes here so that we can all make them again. This organization has a great bunch of cooks.
I made Cauliflower Soup. Recipe courtesy of Connie Johnson.
Cauliflower Soup
2 Tbsp Olive Oil
2 Tbsp Butter
1 yellow onion chopped
1 cup celery chopped
5 cloves garlic chopped
1/4 cup all purpose flour
3 cups vegetable stock
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp nutmeg
2 lb chopped cauliflower
To Finish:
1 1/4 cups smoked gouda cheese shredded (about 5 oz)
1/2 cup Half-and-half
Saute onions and celery in olive oil and butter until translucent. Add garlic and saute 1 more minute.
Sprinkle flour on vegetables and stir for 1 minute.
Stir in broth.
Add salt, pepper and nutmeg.
Add cauliflower and cook on manual for 6 minutes.
NPR for 10 minutes then release pressure.
Blend vegetables with immersion blender or by transferring into a blender in small batches until smooth.
Stir in gouda cheese until melted.
Stir in Half and Half.
Makes 10 1 cup servings
177 cal per serving
5 Gm Carbohydrates per serving
I did not attend the Rally, but would love to share my recipe.
BORACHO BEANS
3/4 lb Bacon (chopped small)
1 Large Yellow Onion (diced)
1/2 Green Bell Pepper (diced)
1 Red Bell Pepper (diced)
1 Pasilla Chile Pepper (chopped) or Hatch Chile, etc
1 Jalapeño Pepper (seeded and diced)
5 Garlic Cloves (pressed or minced)
1 Tbsp Chili Powder
1 Tbsp Cumin
2 tsp Mexican Oregano (or 1 tsp regular oregano)
2 tsp Kosher Salt (or 1 tsp table salt)
1 14oz Can of Diced Tomatoes (with juices)
1 12oz Beer (Mexican dark or a Lager) or just more broth if you don't want the beer.
3 1/2 cups Chicken Broth* (low sodium)
2 Bay Leaves
1 Bundle of Cilantro Stems (tied with butcher's string for easy removal)
1 lb Dry Pinto Beans** (rinsed and sorted) or 2 cans of prepared pinto beans
To Finish:
1/2 cup Cilantro Leaves (chopped)
Garnishes
Reserved Cooked Bacon
Sour Cream
More Cilantro
Cotija Cheese
Set the Instant Pot to the Sauté mode. When the display reads "Hot" add the bacon. Cook, stirring occasionally, until just turning crisp. Remove from pot and set aside. Discard all but 2 Tbsp of the bacon fat.
Add the onion to the bacon fat and stir. Cook until it starts to turn translucent, scraping the bottom of the pot.
Add the green pepper, red pepper, pasilla, and jalapeño. Stir well.
Add the garlic and cook, stirring frequently, for 1 minute.
Add the tomatoes. Stir.
Add the beer, broth, bay leaves, cilantro stems bundle, and the beans. Stir well.
Add 3/4 of the cooked bacon back in, reserving 1/4 of it for garnishing. Stir.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Turn off the Sauté mode and press the Beans button (or Manual, or Pressure Cook) and then the + or - to choose 40 minutes.
When the cook cycle ends, let the pot naturally release the pressure for 20 minutes (or longer is okay). Then manually release the remaining steam by turning the steam release knob to Venting.
When the pin in the lid drops, open the pot and stir the beans. Discard the bay leaves and the cilantro stems bundle.
Stir in the 1/2 cup chopped cilantro leaves.
Taste and adjust salt, if necessary.
Garnish as desired and serve. Drunken beans are great over rice or corn bread!
(font size corrected😆. Jeanie)
-- Edited by jjhoyle on Sunday 1st of April 2018 09:52:14 AM
Winnebago TT 2101DS & 2020 Silverado LTZ Z71. 300 watts WindyNation solar w/MPPT, 2 Trojan T-125s. TALL flag pole. Prefer USFS, COE, BLM, USF&WS, NPS, TVA, state/county camps. 14 year Army vet-11B40 then 11A - old MOS 1542 & 1560.
Thanks to everyone that demonstrated at the rally. The information was great and the food was fantastic. I didn’t even need to eat dinner that night. 😂. I may see an Instantpot in my future.
