Set Instant Pot to saute. When it says HOT, add oil.
Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html. The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier. They were pretty good, light and fluffy, had a bit of a banana taste, but not too much. I cut the recipe down because it made a huge batch!
Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Nutrition info for 2 pancakes (1/4 of the batch):
179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein
Put all ingredients, except meat into greased 9x13" pan. Lay meat on top of rice. Season meat as desired. Cover with foil. Bake at 350 for 1 1/2-2 hours. I like to take the foil off when it gets near the end, to brown the meat a little.
Recipe Notes
I make my own cream of mushroom soup because of food allergies, but also because it tastes much better!
If you are using jasmine rice, increase broth by 1/2 cup per cup of rice, so use 2 cups for the smaller batch or 3 cups for the larger batch.
I loved the idea I saw for Philly Cheesesteak Stuffed Peppers, especially since I have a wheat allergy, which makes it really hard to have the Philly Cheesesteak Sandwich. However, since this isn’t something my husband would normally prefer, I usually make it for lunch and it is quite time consuming to make just for me for lunch, so I created this easier way to enjoy the same thing which only takes about 20 minutes or so.
Melt butter in skillet and add onion. Cook for a few minutes, then add peppers and mushrooms. Cook briefly before adding roast beef. Season to taste. Stir frequently until everything is cooked and warm. Top with provolone. Turn off heat and lightly cover with foil until cheese is melted. Carefully transfer to serving dish.
