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Breakfast is the meal of the day that seems the hardest to get some vegetables in, and to be honest, the idea of vegetable chopping first thing in the morning isn’t very appealing. That’s where this easy egg bake comes in. Loaded with sautéed spinach, carrots, and mushrooms and held together in a creamy cheddar, potato, and egg base, this breakfast casserole is a tasty way to start your morning. And the best part? It has five different types of vegetables that can all be found pre-cut at the grocery store, making this a no-chop breakfast that couldn’t be simpler to throw together.

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Although cafe culture is relatively new to Australia — we didn’t really have many coffee shops until the 1980s — we Aussies have taken to coffee like kangaroos to the outback … or shrimp to the barbie? You get the point! So strong is our passion that we have even managed to export our flat whites and long blacks to the rest of the world, with Australian cafes springing up everywhere from New York to Paris to Barcelona.

Related: What Exactly Is a Flat White?

But what may surprise you is that, despite our obvious love for coffee, most Aussies don’t own coffee makers. That’s right: Go into any Australian home and chances are, you won’t find the appliance that is a staple in most American kitchens.

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Who: Ingrid Hoffmann, cookbook author and television host of Simply Delicioso and Top Chef Estrellas
Where: Miami, Florida

On television, Ingrid Hoffmann comes across as warm and energetic, with a real zest for mindful living and eating. In person, the host of Food Network’s Simply Delicioso is just the same: an enthusiastic consumer of all that life and food have to offer. And the Latin chef’s home is, likewise, every bit as vibrant as you’d expect — maybe even more so, thanks to the mega art installation adorning her dining room wall.

Bold, red letters by South African artist Brett Murray read: OPRAH SAYS LIVE LIFE DELICIOUSLY. It’s a mantra she has always lived by and it fuels her passion for healthy cooking and food policy. As someone battling Lupus, Ingrid saw how changing her own diet improved her health. Now she’s on a mission to help others learn how to eat better on the cheap.

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Thanks to everyone’s new best friend, the Instant Pot, this BBQ pulled pork is on the table in two hours, with very little work from you. The BBQ sauce just might be the BBQ sauce you’ve always been searching for. It’s tangy, spicy, slightly sweet, and takes about 5 minutes to make. It’s easy to imagine brushing this sauce over brisket and grilled chicken, not just pulled pork.

The recipe for the BBQ sauce starts with blackstrap molasses for its depth of flavor and thick, syrupy consistency. Only a tablespoon, so the flavor of molasses doesn’t overwhelm the sauce, but you still get a nice dose of magnesium, calcium, potassium, iron, copper, and manganese. This BBQ sauce is yet another delicious way to work blackstrap molasses into your diet.

The BBQ sauce is drizzled over the pork when it comes out of the Instant Pot. By now, you’ve probably heard about the Instant Pot, a pressure cooker that cooks in a fraction of the usual time. It’s an especially handy appliance for meat lovers, making it easy to turn a large cut of meat into a flavorful meal. This delicious recipe is a perfect example of what the Instant Pot can do, turning BBQ pulled pork into a simple hands-off meal.

Time in the Kitchen: 20 minutes, plus 90 minutes in the Instant Pot

Servings: 6

Ingredients

• 3 to 4 pounds boneless pork shoulder, cut into 3 pieces (1.4 kg to 1.8 kg)
• 1 teaspoon coriander (5 ml)
• 1 teaspoon cumin (5 ml)
• 1 teaspoon chili powder (5 ml)
• ½ teaspoon garlic powder (2.5 ml)
• 1/2 teaspoon cinnamon (2.5 ml)
• 2 teaspoons plus ¼ teaspoon kosher salt, divided (10 ml to 1.2 ml)
• 1 tablespoon unsulphured blackstrap molasses (15 ml)
• 1 garlic clove, pressed or finely chopped
• 1 tablespoon honey (15 ml)
• 1 tablespoon gochujang (Korean red chili paste) (15 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 teaspoon apple cider vinegar (5 ml)
• 1 teaspoon coconut aminos (5 ml)

Instructions

In a small bowl mix together coriander, cumin, chili powder, garlic powder, cinnamon and 2 teaspoons/10 ml salt.

Rub spice mix on pork. (If possible, let the meat sit out 30 minutes, so the meat comes to room temperature)

Press the “sauté” button on the Instant Pot. Add a drizzle of oil. Add the pieces of pork, browning on 2 sides before adding ¾ cup (180 ml) water to deglaze the bottom of the pot.

Cover and lock the lid. Press the “Keep warm/cancel” button, then press the “manual” button and set the pot to cook for 90 minutes under high pressure. Make sure the valve is in the “sealed” position. When 90 minutes has passed, let the pressure come down naturally.

While the pork cooks, whisk together the blackstrap molasses, garlic, honey, gochujang, Dijon mustard, apple cider vinegar, coconut aminos and remaining ¼ teaspoon (1.2 ml) salt. Set aside.

Remove the pork from the liquid in the pot. When the pork is cool enough to handle, shred with a knife or fork.

Pour the BBQ sauce over the pork and mix it in well. If you want to warm the pork back up, either put it back in the Instant Pot for a few minutes (with all liquid removed), or spread the meat out under the broiler for a few minutes (careful, so it doesn’t burn).

Serve warm or at room temperature. Cool, crisp cucumbers and cilantro are tasty garnishes.

The post Instant Pot BBQ Pulled Pork appeared first on Mark’s Daily Apple.

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After years of meal planning for my family, I’ve finally realized what makes the plan work each and every week: embracing the grocery store dinner. See, for a long time I didn’t include this as part of my meal planning strategy, and time after time weekday life thwarted my best-laid plans. A meal I thought would be good for leftovers would get devoured in one sitting or a late workday would derail the meal schedule and I was left without a backup plan.

Now I have a solid list of recipes that combine the convenience of prepared food with a few homemade touches. They are all meals I can quickly execute using ingredients from the grocery store closest to my home and are so delicious we’re never disappointed about having to resort to plan B.

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(Image credit: IKEA)

From Apartment Therapy → Before & After: IKEA BEKVAM Cart Gets a Makeover

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Although I grew up in the Arizona desert, in many ways mine was a Southern childhood. After my parents’ divorce, a few plot twists worthy of a Carson McCullers novel delivered me at the age of 4 into my grandparents’ care. My Grandmother Maye, originally from Arkansas, still spoke with the thick drawl of her youth, and cooked as if she still lived in the Gulf Coastal Plain.

Despite working full-time as a jewelry saleswoman, she fixed me a hot “plowboy’s breakfast” every morning, and fried up chicken, pork chops, or chicken fried steak almost every night. Every Sunday she served roast beef and gravy for 12 or more guests gathered around two dining tables: friends, relatives, and occasionally a stranger who’d told her a sob story at the gas station.

Nobody else in Scottsdale talked like my grandmother, nobody cooked like her, nobody else wore mink to the grocery store, and nobody, not even my grandfather, seemed to understand the place she’d come from. Perhaps that’s why Grandmother always took an annual birthday trip to the South, in sweltering August, usually to New Orleans, to meet up with her sisters, cousins, and old friends. My grandfather wasn’t one for traveling, so I got dragged along.

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