Melissa Rifkin Nutrition

Dietitian, Weight Management & Expert

Dinner

Easy Instant Pot Carrot Soup with Ginger & Coconut Milk

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Easy Instant Pot Carrot Soup with Ginger & Coconut Milk

Course: Dinner
Servings: 6

Ingredients

  • 2 lbs carrots about 8-10 peeled and cut into 2-inch pieces
  • 1 cup onion sliced
  • 1.5 tsp ginger grated
  • 1 cup macadamia milk unsweetened
  • 1 tsp coriander powder
  • 1 tsp cumin ground
  • 1/2 tsp turmeric ground
  • 1 tsp paprika
  • 1 tsp salt

Instructions

  • Place all ingredients except macadamia milk into an instant pot steel insert. Stir and close lid with vent in sealed position.
  • Pressure cook on high pressure for 10 minutes. Let pressure release naturally.
  • Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may have to cool the ingredients before blending. Get the contents back to the instant pot.
  • Stir in macadamia milk. Top with your choice of garnishes and serve.

Teriyaki Shrimp Stir Fry

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Teriyaki Shrimp Stir Fry

Course: Dinner

Ingredients

For the stir fry:

  • 1 ¼ lbs large shrimp peeled and deveined
  • 3 cups mixed vegetables
  • salt & pepper to taste
  • 1 tbsp vegetable oil
  • sliced green onions and sesame seeds optional garnish

For the sauce:

  • ⅓ cup soy sauce
  • ½ cup  water
  • 3 tbsp brown sugar
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 ⅓ tbsp cornstarch 

Instructions

  • For sauce: place soy sauce, water, brown sugar, garlic, honey and sesame oil in a small pot over high heat. 
  • Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
  • Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
  • For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
  • Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
  • Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  • Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
  • Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
  • Garnish with sesame seeds and sliced green onions if desired.