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.