Chili Roast in pressure cooker or crockpot

 
This is a yummy roast that can be eaten just cut up or you can shred it and serve in tacos or burritos. Great easy meal.


Ingredients:

3-4 lbs cross rib roast
1 T chili powder
2 tsp garlic powder
2 tsp salt
1/2 tsp pepper
1 1/2 C water

*other optional things to put on instead..

1 onion chopped in big slices
5 garlic cloves minced
1 to 2 T fresh parsley or 1 Dried
5-6 basil leaves or 2 tsp dried


Directions:

1. The meat was frozen. Sprinkle the chili powder and garlic powder all over the roast. Rub it all over the roast. I put it in my pressure cooker and then just poured everything on top of it. Set the timer on high pressure for 99 min., and then it keeps it warm till you are ready to serve. Let the pressure release on its own.


2. Or you could do the same thing in the crock pot. Just start it in the morning on low, and let it cook all day, or put it on high and let it cook 4+ hours till tender. Depending on how big the roast is.

3. Great to shred and serve or serve in burritos etc...

Delicious!

Asparagus with Chili Powder and health benefits

Image from: .oultonwalledgarden.co.uk/vegtables-1

I made this asparagus the other day and loved it. I decided I like it a little on the firm side. I tossed some in my salad too. It was a great addition. I like to find ways to eat vegetables that make them taste good. This was one of those times where I really enjoyed eating them.They would be a nice colorful addition to omelets, stir-fry or pasta dishes.

Asparagus: Some information

1. Best to eat during the springtime when the shoots are young and straight and the buds are nice and tight.

2, Nice if you can buy them from a store that keeps the stems "feet" in water.

3. For ideal taste and nutrition eat within 48 hours after bringing it home. Store with damp towel wrapped around the bottom of the stems "feet" and store in an inch of water. In a tall container. Put a plastic bag over the top to keep the moisture in. It helps to keep it fresh.

4. Wash them well in cool water. They are often sandy and gritty.

5. You can peel off the end of the asparagus to get optimal use. You just peel it at the base, about 3 inches up.

6. Some people feel that they will stay greener when cooking if they are boiled quick rather than steamed.

7. Best if bought fresh for the highest nutritional benefits.

8. It is one of the few vegetables that contains inulin. (which is known for being a friendly Bactria that lives in the large intestine. This can aid in preventing yeast overgrowth and keeping the digestive track and belly healthy.

9. It is an alkaline food. It is low in calories and carbs.

10. It is a nice source of Potassium, folic acid, Vitamin, A, C and K and some traces of B complex.

11. One cup has 3 grams  of fiber. It is also rich in phosphorus and niacin. Low level of sodium.

12. It has antioxidants agents . Can also increase urination and helps to prevent kidney stones from forming.

Ingredients:
 6-8 Asparagus spears (washed and peeled and trimmed)
 3 to 4 T grape seed oil or olive oil or coconut oil
1/2 tsp chili powder
salt and pepper to taste
fresh lime juice to squeeze on top if desired.

Directions:
1. Heat up frying in pan on medium high heat.  Pour in oil let it heat up. 
2. Pour in chopped 1 inch pieces of asparagus. Toss and let cook 3-4 min. Toss in the chili powder.
3. Put on the lid to let it stem for 3-4 min on low heat.
4. Season with salt and pepper and lime juice if desired. Serve. :)

The chili powder can amp up the nutritional benefits of the asparagus.