DEHYDRATED CHICKPEAS SNACK RECIPES

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HOMEMADE APPLESAUCE – INSTANT POT RECIPES



Homemade Applesauce – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 3 - 4 cups

Number Of Ingredients 8

12 apples (peeled, cored and quartered (Fuji apples are delicious))
2 tbsp butter
1 tbsp cinnamon
1 tbsp honey
3 tbsp lemon juice
1/4 tsp kosher salt
3/4 cup Water
cinnamon ( and/or cinnamon sticks for garnish (Additional option) )

Steps:

  • Put peeled and quartered apples in the Instant Pot. Add all remaining ingredients, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Use a slotted spoon to transfer cooked apples to a large-capacity blender or food processor.
  • Process until smooth and uniform. Add additional pot juices 1/4 cup at a time to achieve desired consistency.
  • Serve warm or cold with additional cinnamon and/or cinnamon sticks for garnish.

GREEK COUSCOUS | ALLRECIPES



Greek Couscous | Allrecipes image

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories     Greek Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 3 servings

Number Of Ingredients 12

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Steps:

  • Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, CarbohydrateContent 42.4 g, CholesterolContent 5.6 mg, FatContent 5.6 g, FiberContent 5.8 g, ProteinContent 9 g, SaturatedFatContent 1.5 g, SodiumContent 591.8 mg, SugarContent 2 g

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