Instant Pot Lemon Parsley Cabbage

2-minute lemon parsley cabbage, a very hip cookbook & a quick poll to let me know what you think.

Hi!

I have a favor to ask, and it’ll just take a minute. I want my newsletters to be as helpful as possible and I want to send recipes that you need and love. Below are 3 questions that will help me do this. You can quickly pick your answer to each one. Your feedback is invaluable!

Thank you, thank you, thank you!

For the last question, I’d like to know if you’re more interested in weekly meal prep guides or weekly meal plans.

Meal Prep: A simple guide for prepping versatile ingredients that you can eat throughout the week, like proteins, pasta or grains and veggies. Meal prepping at the beginning of the week can make it easier to throw together quick meals and snacks.

Meal Plan: Five full recipes for 5 different meals throughout the week.

If there is anything you’d like to add, suggest or elaborate on, please leave a comment or email me at jenny@kitchenskip.com. I love hearing from readers.

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Now, back to our regular newsletter!

St. Patrick’s Day is on Sunday and I have to be honest - I don’t have a whole lot of Irish recipes to share. I can offer hearty Instant Pot beef stew or vegetable stew - both are delicious and both pair well with stout.

I can also offer a side dish for cabbage lovers that you can serve on St. Patrick’s Day and year-round.

Instant Pot cabbage cooks in just 2 minutes (plus 10 minutes to reach pressure). This cabbage has a soft, buttery texture and bright, lively flavor from garlic, lemon and parsley.

You can serve Instant Pot cabbage with kielbasa or another type of sausage for a quick dinner. I also like this cabbage with salmon and potatoes.

Instant Pot Cabbage. Find the recipe HERE

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Dinner Last Week

I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.

Monday: I tried a new recipe for slow cooker green salsa chicken and it was a winner. The recipe will show up on Kitchen Skip and in your inbox soon! I ate my chicken in a bowl with brown rice, pinto beans, shredded cabbage, cheese, green onion and sour cream. The kids made chicken tacos on corn tortillas.

(I probably should’ve chosen a nicer looking bowl for the quick photo I took but I really love that old white bowl. It’s the last one left from a set that was a wedding gift almost 18 years ago. I love that it’s wide and shallow…it really is the perfect bowl and the first one I reach for in the cabinet).

Tuesday: Leftover chicken taco bowls again, which were just as good a second time around. If you’re prepping taco ingredients (grated cheese/cabbage, chopped cilantro, onion, etc..) you might as well get two meals out of it.

Wednesday: It was 4:30pm and Josie and I were still at the public library after school. I needed to get home so I could take Ophelia to swim practice at 5:45pm, which left very little time to cook dinner. We stopped at the grocery store on the way home and I bought a rotisserie chicken, which I served with salad and a baguette. Done!

My kids are into this creamy salad dressing right now, which is a cross between Ranch dressing and Green Goddess dressing.

Thursday: I steamed whole sweet potatoes in the Instant Pot and topped them with maple syrup and a generous amount of butter. We also had a choice of veggie burgers or “real” burgers.

Also, I think I’m done making homemade veggie burgers for awhile. . .they’re really time consuming and not always worth the effort.

Friday: The kids ate a big after-school snack and they weren’t super hungry for dinner, so we just had a mish-mash of leftovers from the week plus a salad that I made for Sorin and me.

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Cookbooks

Let me just say upfront that I am too old for this cookbook. I felt overwhelmed by all the different fonts and Millennial slang and photos of beautiful people and food. Molly Baz lives in a version of Los Angeles that I definitely don’t live in.

BUT if you are younger or cooler than me (it isn’t hard to be either) then you’ll find More is More to be a clever cookbook filled with some outrageously good recipes, like crispy rice egg-in-a-hole, ramen noodles with shrooms and soy butter and triple-threat garlic bread.

This isn’t a cookbook for quick weeknight recipes, but if you want to be inspired and bring more flavor and creativity to your meals, More is More has a lot to offer.

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Hope everyone has a great weekend!

We’re gearing up to re-paint a few rooms in our house and Sorin and I are having a hard time getting excited about it. Remember when it used to be fun to paint a room a new color and you could accomplish the entire task in one weekend? Or even one day?

Our kids are very excited about painting so I’m trying to channel some of their energy. Wish me luck!

Jenny