Saturday, April 03, 2021

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.

Friday, April 02, 2021

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.

Sunday, March 21, 2021

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.

Friday, March 12, 2021

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.