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, jalapeƱos, 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.