Pickled Beets

I had ~3.75 lbs of beets that I saved bagged in the refrigerator from the CSA season this year, and I canned them yesterday. I can process 4 pints (wide mouthed or regular) in my 6 qt instant pot. I put in the rack, an inch or 2 or water, and push the steam button. These were pints so according to the presto site I needed to do 30 minutes for beets and let it release on its own. 

I sort of followed this recipe: http://allrecipes.com/recipe/38109/pickled-beets/

I made half the brine suggested since I had just under 4 lbs, and added 1/2 tsp powdered clove to the brine, and I had a little brine left at the end. Also I did not put in a full cup of sugar, it was more 7/8 cup. I also halved the salt (so it was 3/4 tsp for the half recipe). I used salt without iodine.

I used a mix of red and golden beets. The red beets were easy to peel and I didn't need to use a peeler after cooking them (I used the pressure cooker to cook the beets too, I did 20 minutes and let it release on its own), but the golden beets I needed a peeler. I've never had pickled golden so we'll see how they are.

I was able to cram the beets into 4 regular mouth pint jars. It's amazing how they compress when already cooked.

Parsley, Tuna and Butter Beans

http://www.bbcgoodfood.com/recipes/333629/lemon-and-parsley-butter-beans
Parsley, Tuna and Butter Beans

I added 2 cans of tuna to this recipe. It was easy and quick, and Ila liked it a lot.

Pork Loin

http://www.chowhound.com/post/45-lb-center-cut-boneless-pork-loin-roast-cook-661295?page=3
Pork Loin

The comment from "brooktroutchaser" was what I did. I had a 4.5 lb "half pork loin" (NOT tenderloin...those are like 2 inch diameter and the loin is like 5 inches diameter.)
"Pork loin roast: season with copious amounts of garlic pepper. Roast fat side up at 350 for 55 minutes. Let rest, lightly tented ten minutes. Slice thin."

I had it roasting on a rack and below it was butternut squash and potato cut into largish cubes (and tossed with oil and salt/pepper). It took an extra 30 minutes approximately to get to 145 degrees, probably because the squash/potatoes took some of the cooking heat. So if making it this way again I would budget 90 minutes time to finish cooking. Without the veges, I would try 55 minutes next time at 350 like the comment recommends. I also used garlic pepper that I had already and it turned out terrific. I didn't do any advanced prep, just seasoned it before putting it on the rack.

Penne Pasta with Spinach and Tomatoes (neutral side dish)

I made this to go with roast chicken and vegetables for when neighbors came over. It was nice neutral flavors and was great. I got the recipe of the back of the pasta box.

8 oz penne pasta
3 oz chopped pancetta or bacon
2 T olive oil (omit if using bacon)
2 cups fresh baby spinach (chopped up)
1 large or 2 small garlic cloves, minced
1/4 cup red wine vinegar
1 1/3 c halved grape tomatoes
1/3 c freshly grated parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, saute pancetta in olive oil in large skillet until crisp. Remove pancetta from pan, leaving oil in pan, and set aside (if using bacon, pour off bacon fat until 1 T remains). Add spinach and garlic to oil in pan, saute until spinach is wilted. Add vinegar and continue cooking 2 minutes. Add tomatoes and cook until tomatoes are softened and hot, about 2-3 minutes. Add well-drained cooked penne pasta and pancetta to pan and gently toss to combine pasta and vegetables. Sprinkle each serving with Parmesan cheese. Makes 4 servings.

Notes: I doubled this as a side dish for 11 people (5 children) and it there was only a little left over.

Skillet Cornbread

http://www.marthastewart.com/344198/skillet-cornbread
Skillet Cornbread

I had the stovetop set on 3 (or 4 to start maybe?) for this I think. I put it in the oven after 20 minutes (and it was done at the expected 35 minute poitn) since space opened up, but it was cooking nicely on the stovetop and I think it would have finished cooking there just fine.

I added 1 1/2 cups whole cranberries to it and it worked great.

Corn and Ham Risotto

http://www.countryliving.com/food-drinks/recipes/a39368/corn-and-ham-risotto-recipe/
Corn and Ham Risotto

I used mild cheddar for this recipe and it was delicious. I often am turned off by ham dishes but this one sounded good and tasted good too. We all liked it.