I’m getting really into my instant pot, and the family likes this simple chicken and rice mix. It’s pretty salty when I make it, which is probably why it’s so good.

Note that you do have to use brown rice. White rice cooks too fast.

• olive oil
• 3 cups broth
• 2 cups brown rice, rinsed and drained
• 1 bell pepper diced into large pieces
• 1 medium onion, diced finely
• 2 tsp chopped garlic
• 1 tsp smoked paprika
• 1 tsp oregano (dried)
• 1/2 tsp cumin
• .5 to 1.5 lb chicken breasts
• 2 cups frozen peas or veggies

1. lightly cover the bottom of the instant pot with olive oil, turn on saute
2. once the oil is warm, cook the onion for 4 to 6 minutes, until it starts to turn transparent
3. add chopped garlic, chopped bell pepper, cook for 2 more minute
4. turn off saute
5. add rice and spices. stir to coat the rice with the oil
6. add the broth, stir to cover rice
7. place chicken in pot on top of the rice (you may want to add some salt or garlic powder to the top of the chicken if it’s really sticking out of the top of the broth
8. add lid to instant pot, set to pressure to high and for 15 minutes
9. defrost the frozen veggies while the Instant pot is going
10. when the instant pot is done, let it sit with the pressure valve still closed for 10 to 15 minutes.
11. Release pressure
12. take out chicken, set aside
13. add defrosted veggies, stir, close lid and let it warm up the veggies

That’s it – a simple instant pot chicken rice recipe.

I’ve been making a ton of beans from scratch recently – and thought that I’d memorialize my little recipe. I use a crockpot, so it’s surprisingly simple. Six hours and really no work!

Slow cooked beans recipe

• 2 cups dried beans, rinsed (I usually use black or pinto)
• 4 cups broth (chicken or veggie are what I prefer)
• 1 cup water
• 2 bay leaves
• 1 tsp garlic powder
• 1 tsp dried cilantro
• 2 tsp taco seasoning

Drop it all into the crockpot on low for 6 hours, and you are done!

I’ve been looking for meat-free entrees that my daughter will eat – not so easy! But she does love beans and Mexican seasoning, so I melded together a few different versions of Mexican lasagna in the hopes that she would eat it – and that it would provide some nutritional value.

And it worked! The thing I like best about this is that the next day, the corn tortillas soaked up the juices and became almost tamale like.

Vegetarian Mexican Casserole

1/2 cup quinoa
1 cup water
Bullion, dried cilantro, avocado oil

Cook the quinoa with water, bullion, cilantro, oil. Let it cool.

1 onion, diced
chopped garlic
Taco seasoning
1 zucchini, chopped into thin slices then into 4 pieces
3 cups diced tomatoes – basically 3 very large tomatoes
1 15 oz can of pinto beans
30 oz can of refried black beens
Lime juice
Mild salsa
1 cup corn
Enchilada sauce
1 pound grated cheddar cheese
10 corn tortillas

Turn oven onto 375 degrees.

Cook the quinoa with the water, bullion, dried cilantro and a half a teaspoon of avocado oil.

Fry 1/2 the onion with some chopped garlic and avocado oil, add the chopped zucchini and some taco seasoning, stir, add some water. Cook off the water, but don’t let the zucchini get mushy. Pour the zucchini into a bowl, use the same pan for:

Fry 1/2 the onion with some chopped garlic and avocado oil, then add the diced tomatoes and taco seasoning. Cook down the tomatoes, add a dash of corn starch to thicken. Let boil, then take off the heat. Pour the tomatoes into another bowl, use the same pan for:

Add the refried beans, head up with some lime juice, add some mild salsa.

Mix the corn and pinto beans in a microwave safe bowl, add some salsa and dried cilantro, head in the microwave to cook the corn to firm but not mushy.

Pour a small amount of salsa into the bottom of a lasagna pan. Layer corn tortillas onto the bottom, rip the tortillas to pretty much take up all of the bottom of the pan. Put in all the quinoa in a layer. Add a thin layer of the tomatoes on top, then the corn and pinto beans. Then 1/2 the grated cheese. Then another layer of corn tortillas, the refried beans, the zucchini, the rest of the tomatoes, then some enchilada sauce, then the rest of the cheese.

Cover with foil, bake for 20 minutes, take off foil, bake for another 20 minutes.

You can top it with sour cream, or yogurt (which is a good choice since it has probiotics, which are beneficial bacteria or other macrobiotics that may be good for your gut health).

I’ve made cioppino, a San Francisco favorite, for a few Christmas Eve’s recently. Cioppino is a seafood stew with a tomato base, and usually has a white fish (in this case halibut), some shellfish and crab. It’s hearty, warm and, other than all the chopping, pretty easy to make. Plus, it pairs well with a light red wine like a pinot noir, so it’s perfect for the holidays.

It’s pronounced “cho pinot” and I can never spell it!

I’ve adapted this recipe after experimenting with it several times. The novel ingredient, at least in my mind, is the fennel. It’s not something that I cook with usually, and has a strong smell/flavor that really blends into the stew in a way that I wouldn’t expect.

Here is the cioppino recipe:

Cioppino (seafood stew) recipe

As much butter and olive oil as you want – maybe 2 tbsp of butter and 2 tbsp olive oil
1 medium-sized yellow onion, chopped (see below for how big for all chopped ingredients)
2 medium-sized carrots, peeled & chopped
1 celery stalk, chopped
1 green bell pepper, chopped
2 small shallots, chopped (you can use 1 leek instead, but I had shallots)
1⁄2 small fennel bulb, chopped (also called star anise in some grocery stores, although trying to read about the difference between star anise and fennel gets pretty confusing)
2 28-oz. cans/boxes crushed Italian tomatoes
4 tbsp. tomato paste
2 bay leaves
1 tsp. dried oregano (I used 3 tsp of fresh)
1 tsp. dried thyme
1 tsp. dried basil (I used 3 tsp of fresh)
2 pinches cayenne (I did not put this in because my kid can’t handle it, but I recommend it)
Salt and freshly ground black pepper
1 cup red wine, I used a pinot (make sure the red wine goes with fish! I try the wine with a shrimp before adding to make sure it doesn’t give off a fishy/metallic taste with the fish).
1 can fish stock or clam juice or clam stock (make sure you don’t use asian fish sauce, which is pretty different. And if you have to, you can use chicken or vegetable stock, but I highly recommend a seafood stock)
2 cloves garlic, finely chopped
3/4 lbs. halibut filet, cut into 3/4 inch or 1 inch pieces
1/4 lbs sea scallops
1/4 large shrimp, peeled & deveined (you can also use cooked, which you’ll add later in the cooking process, just to warm)
1 lb oz. cooked crab (the crab is pretty important. You can use a tin of already done crab meat, or since I’m in the San Francisco area, I usually use Dungeness crab. This year I used King crab because the Dungeness wasn’t available). Deshell the crab into big pieces.
1/4 lbs clams or muscles
1⁄2 bunch parsley, chopped

Everything that is chopped should be just over diced in size – about 1/3 of an inch square.

In a large pot, heat the oil and the butter over medium heat. Add the onions and celery and cook, stirring often, for 2 minutes (the onions should not yet bet translucent, but should be getting softer). Add the carrots, peppers, shallots (or leek), and fennel and cook on medium heat, stirring often, for about 8 minutes. Pour in the crushed tomatoes, stir. Then add the tomato paste, bay leaves, oregano, thyme, basil, wine, fish/clam stock, and cayenne (optional) and season to taste with salt and pepper. Increase the head to bring the pot to a boil, then, stir and reduce the heat to low. Simmer the pot for 30 minutes to 2 hours (the longer the better, as the flavors will meld).

Add the clams or mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops and fish. (Some cioppino recipes pan fry the shrimp, scallops and fish prior to adding to the stew, but I like to let them cook in the liquid to soak up the flavors). Simmer gently, stirring often) until the fish and shrimp are just cooked through, and the clams are completely open, add the cooked crab and cook about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and pepper.

Add pinch of chopped parsley to each bowl of cioppino, and serve with garlic bread.

So, that’s Healy Jones’ holiday cioppino recipe.

New recipes go here.