Need Cooking For Two Ideas? I've Got You Covered!
The blogger is the adorable miss Christina Lane and she started the blog because she was thinking about how much she loves baking, but knew that most desserts serve 8-10 people and since it was only her and her husband, she knew she would be the one most likely to eat the rest of the cookies or whatever treat she made. She learned how to scale down dessert recipes--which is no easy feat!--and has shared all this wonderful knowledge with the world.
I have started a cookbook in my Cook’n app with recipes for two and most of them come from Christina. She does sell 3 cookbooks on Amazon, but you could also just save your favorite recipes for two on your Cook’n software and print out your own customized favorite recipes for two in your very own cookbook with Cook’n! Super easy and awesome.
This year for our Valentine’s Day meal I think I’m going to go with her Instant Pot beef pot roast recipe with carrots, onions, and baby potatoes. Honestly, this is the perfect idea because my husband and I both LOVE pot roast and my kids really don’t care too much for the meat and potatoes kind of meals, so it will be perfect to make a small little roast that the two of us will enjoy and none will go to waste.
Her pot roast recipe is for the Instant Pot mini, which is 3 quarts, however, she says you can make it in the 6 quart Instant Pot by doubling the recipe, increasing the cooking time by 5 minutes, then checking it to make sure it is fall-apart tender. If necessary, you can re-pressurize and add 5-10 more minutes to your cooking time.
Then, there’s the beloved dessert. I think you’ve just got to go chocolate or red velvet for Valentine’s, so I’m debating between her chocolate mousse cake or her small batch of red velvet cupcakes that just makes 4 little cupcakes.
What are your plans for your Valentine’s Day meal with your Valentine? Please share in the comments below.
Instant Pot Beef Roast for Two
Instant pot beef roast for two, made in the Instant Pot mini! This is a small batch recipe for beef roast made in the Instant Pot mini. Author: Art; Christina Lane
Serving size: 5
Calories per serving: 79
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon celery seed (optional)
1 pound beef chuck roast *
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2/3 cup dry red wine
1 medium yellow onion, sliced
2 carrots, peeled and chopped
8 ounces baby potatoes, scrubbed clean
2. While the oil preheats, combine all of the spices in a small bowl: onion powder, garlic powder, pepper, salt, thyme and celery seed (if using). Press this spice mixture on both sides of the chuck roast, pressing it into all surfaces of the beef. Use all of the spice mixture.
3. Once the olive oil is hot, add the beef and sear it on the first side for about 5-7 minutes. When it's golden brown on the first side and releases easily from the pot, flip and sear the second side.
4. When the beef is seared on both sides, remove it from the pot. Add the tomato paste, Worcestershire sauce, and red wine and stir very well. Nestle the beef back into the pot--the liquid won't cover the beef completely.
5. Press 'OFF' to kill the 'Saute' function. Next, hit 'PRESSURE COOK,' and make sure it's set to 'HIGH.' Then, turn the timer to 35 minutes. Ensure the 'Keep Warm' function is off.
6. Sprinkle the onions, carrots, and potatoes around the beef. Place the lid on the Instant Pot, and turn the valve to 'SEALING.'
7. The Instant Pot will beep, and then come up to pressure fully before the 35-minute timer begins to count down.
8. Once the timer is up, allow the pot to complete a natural pressure release. The pressure valve will drop down to let you know all pressure has left the pot.
9. Remove the beef from the pot, slice and plate with the vegetables. Drizzle the wine juices over everything before serving.
*If you only own a 6 qt. Instant Pot, you should double the recipe, increase the cooking time by 5 minutes, then test it. Make sure the meat is fall-apart tender! If not, re-pressurize and add 5-10 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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