Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

From here

Ingredients

• Stew
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 sweet potatoes, peeled and cubed
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4-1/2 teaspoon cayenne pepper more or less to taste
• 1/3 cup fresh cilantro, chopped, plus more for serving
• kosher salt and black pepper
• 1 (14 ounce) can coconut milk
• 3 cups chopped kale
• 2 cups cooked basmati rice
• Oil
• 1/3 cup extra virgin olive oil
• 4 cloves garlic lightly smashed
• 1 tablespoon raw sesame seeds
• 2-3 teaspoons crushed red pepper flakes
• 1 teaspoon ground cumin seed
• 1 teaspoon paprika

Instructions

Stove-Top

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
5. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
4. Finish as directed above through step 4.

Comments

Add the cilantro as a garnish rather than into the stew itself

Potato and Bacon Soup (Instant Pot)

From here 

Ingredients

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• 2 ribs celery, sliced
• 1 tablespoon minced garlic
• 1 teaspoon ground thyme
• 2 ½ pounds red potatoes, diced
• 4 cups chicken broth
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 cup milk
• salt and ground black pepper to taste
• Garnishes/sides
• Green onion
• Bread
• Shredded cheese

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
2. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Japanese Ginger Salad Dressing

From here

Ingredients

• 1 cup carrots roughly chopped
• ½ cup onion peeled and roughly chopped
• ¼ cup celery roughly chopped
• ½ cup rice vinegar
• 1/3 cup canola oil
• 3 tablespoons fresh grated ginger
• 2 tablespoons granulated sugar or honey
• 1-2 tablespoons soy sauce (I always buy GF and low sodium.)
• 1 small garlic clove

Instructions

Roughly chop ingredients, put everything in the food processor and blend!

Comments

Half these portions were plenty for the food processor / to serve

Asparagus, goat cheese and lemon pasta

From here

Ingredients

• 1 pound spiral-shaped pasta
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons chopped fresh tarragon plus more for garnish
• 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
• Fresh lemon juice to taste (optional)

Instructions

1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
2. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Kimchi Bruschetta

From here

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 french baguette sliced
• 1 garlic clove peeled and left whole
• 1 tablespoon sesame oil
• 1 1/2 heaping cups kimchi chopped
• 1 medium to large sized tomato diced with the seeds removed
• fresh ricotta cheese
• fresh green onions diced for garnish

Instructions

1. Using a large nonstick skillet, heat the olive oil over medium heat. Add the baguette slices and cook until well toasted on each side; for about 2 to 3 minutes on each side. Remove from heat, rub one side of all the baguette slices with the garlic and set aside.
2. Using a medium to large sized nonstick skillet, heat the sesame oil over medium high heat. Add the kimchi and sauté for about 3 to 4 minutes, or until heated through. Remove from heat and set aside to cool for a few minutes. Combine the fresh diced tomatoes and sautéed kimchi and mix well.
3. To assemble: spread the ricotta cheese on each baguette and top with the tomato/kimchi mixture. Garnish with the diced green onions and serve immediately.

Beef and Broccoli (Instant Pot)

From here

Ingredients

• 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips
• Fresh ground pepper
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons sesame oil
• 1/8 teaspoon red pepper flakes
• 1 pound broccoli florets, diced into bite-size pieces
• 3 tablespoons water
• 3 tablespoons cornstarch
• Cooked rice, for serving
• Toasted sesame seeds for garnish, optional

Instructions

1. Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
2. Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
3. Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
4. Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
5. While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
6. When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
7. In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
8. Serve over hot, cooked rice and garnish with sesame seeds.

Alternate broccoli cooking method:

1. Before browning the beef, place 1 cup water and a steamer basket in the bottom of the pressure cooking pot. Select High Pressure and set the cook time for 0 minutes. When the cook time ends, use a quick pressure release. When valve drops, carefully remove the lid. Transfer the cooked broccoli to a bowl and cover tightly. Discard the water and wipe out the pressure cooker, then continue with the recipe as directed.
2. Or, you can simply add the broccoli to the pot after pressure cooking. Lock the lid in place, select the Keep Warm setting, and let the broccoli steam in the sauce until it reaches desired crispness.

Blueberry Pancakes

Adapted from here

Ingredients

• Blueberries
• Maple syrup
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon sugar, optional
• 2 eggs
• 1 ½ to 2 cups milk
• 2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Instructions

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.  (Also add blueberries to one side before flipping)
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Comments

• Spread butter thinly on the skillet with a paper towel; otherwise too much butter can cause a lot of burning/smoke

Chicken Tortilla Soup (Instant Pot)

From here

Ingredients

• Tortillas / tortilla chips
• Olive oil cooking spray
• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes w/juices
• 1 small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes
• optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )
• Garnishes: avocado, sour cream, jalapeños, grated cheese, etc.

Instructions

1. For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake until crisp.
2. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
3. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
4. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
5. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
6. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Comments

• To make vegetarian, (obviously) skip the chicken and substitute out veggie for chicken stock; also add more beans and less liquid

Pavlova with Blueberry Jam

From here

Ingredients

• 6 egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1 cup blueberries
• 1/4 cup sugar
• 1/4 cup light corn syrup
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• mint leaves to garnish

Instructions

1. With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you're done (about 6 minutes total)!
2. Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
3. To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.

Spicy Thai-Style Pineapple Wraps

From here

Ingredients

• Juice of 2 limes (about 14 cup)
• 2 teaspoons sugar
• 2 teaspoons chile paste, such as sambal oelek (see ShopSmart, right)
• 2 teaspoons fish sauce
• 2 cups roasted peanuts or cashews, roughly chopped
• 23 cup roughly chopped fresh cilantro (leaves and stems)
• 12 Bibb lettuce leaves (about 1 head)
• Half a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (about 3 cups) (see page 274)
• Kosher salt

Instructions

1. Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
2. When ready to serve, arrange the lettuce leaves on a large platter. Put about 14 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.

Calamari with Tomatoes (Instant Pot)

From here (also here)

Ingredients

• 
  

• 2 tbsp canola oil
• 2 cloves garlic smashed
• 1 tsp curry powder
• 1/2 tsp red pepper flakes
• 1 1/2 lb fresh calaamari clean
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup chicken broth
• 2 tbsp fresh lemon juice
• to taste Salt and freshly ground black pepper

Instructions

1. Place the oil in an Instant Pot and select “Sauté”. Now, add the garlic, curry powder and red pepper flakes and cook for about 1 minute.
2. Add the calamari and cook for about 5-6 minutes.
3. Press “Cancel” and stir in the remaining ingredients.
4. Secure the lid and turn to “Seal” position.
5. Cook on “Manual” with “High Pressure” for about 20 minutes.
6. Press “Cancel” and do a quick release.
7. Carefully, remove the lid and serve hot.

Comments

Added some anchovies with the garlic, etc.

Goes well with tomato sauce

Chicken Tikka Masala (Instant Pot)

From here 

Ingredients

• 2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 1 1/2 teaspoons kosher salt divided
• 1 tablespoon unsalted butter
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne
• 1 can no salt added tomato sauce (8 ounces)
• 1 can light coconut milk (14 ounces)
• 3/4 cup frozen peas
• 1/2 cup plain nonfat Greek yogurt
• Prepared brown rice or naan, for serving
• Fresh cilantro, for serving

Instructions

1. Season the chicken with 1 teaspoon kosher salt and set aside.
2. Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
3. Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
4. Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.

Comments

Sauce was a bit thin... probably could use thicker coconut milk, yogurt, etc.