HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE by CK
8 oz Spaghetti
1/4 cup unsalted butter
4 cloves garlic, minced
2 T flour
1 cup chicken broth, or more, as needed
1 t dried thyme
1/2 t dried basil
1/2 cup half and half
1/2 cup freshly grated Parmesan
salt and pepper, to taste
2 cups chopped Ham
1 cup Frozen Sweet Peas
2 T chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

BEEF STROGANOFF FOR INSTANT POT by GKT
2 Tbsp. canola oil
½ onion, diced
2 tsp. salt, divided
2 lbs. beef stew meat, cut into 1-inch cubes
1 tsp. black pepper
3 cloves garlic, minced
½ tsp. dried thyme
2 Tbsp. soy sauce
3 c. chopped mushrooms
2 Tbsp. flour
3 c. chicken broth
1 (16 oz) package wide egg noodles
¾ c. sour cream, or to taste
Turn on Instant Pot and select Saute function. Heat oil for 1 minute. Add onion and ½ tsp. salt;
cook and stir until onion begins to soften, 3 to 4 minutes.
Season beef with 1 tsp. salt and pepper. Add to the pot. Cook and stir until browned evenly on
all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in
soy sauce. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and
remaining ½ tsp. salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure
according to manufacturer’s instructions, 10 to 15 minutes.
Release pressure carefully using the quick-release method. Open pressure cooker; add egg
noodles. Seal and bring to high pressure again, about 5 minutes; cook for minutes.
Release pressure naturally according to manufacturer’s instruction for 5 minutes. Release remaining
pressure using the quick-release method. Open pressure cooker; stir in sour cream.