Tuesday, March 14, 2017

Apple cinnamon oatmeal (instant pot)

Super easy, no stirring, many thumbs up.

With the IP on sautée, melt a little butter and cook a chopped apple or a handful of apple chips until slightly soft.

Add a sprinkle of cinnamon or apple pie spice, 5c liquid (milk or water or a combination) and 2CUL jays.

Set on manual for 4 min.

Let sit for 5-10 mins, then open, stir, let sit for a few more minutes, and that's it!

Wednesday, February 22, 2017

B's magical tofu

From my friend B, who is a lifelong vegetarian and has cracked to tofu code. This seriously tastes like junk food, and L will eat it too.

Buy extra-firm tofu. Pat it dry, but no need to press it.

3 tablespoons soy sauce, 1 tablespoon each of vegetable and sesame oil, and some grated ginger and chopped garlic.

Bake in rimmed pan at 400 for 30ish minutes, or until the tofu is desired level of crispy. Turn half way through cooking.

Sunday, February 19, 2017

chicken noodle soup (Instant Pot)

Originally here. I was using a chicken that was originally frozen, and I'm not sure if maybe it wasn't completely thawed or what, but it took longer than 20 minutes to cook. I put it back in for another 15 and then it was fine.
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 5 carrots, peeled and sliced into 1/2 inch pieces
  • 2 celery sticks, sliced into 1/2 inch pieces
  • 1 whole 5 pound chicken, giblets removed and discarded
  • 2 tablespoon of soy sauce8 cups of water
  • Kosher salt and freshly ground pepper
  • 4 ounces of extra wide egg noodles
  • 1/4 cup of minced fresh flat leaf parsley
  1. Set Instant Pot to Saute function.
  2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
  3. Add garlic, carrots and celery and saute for another minute.
  4. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
  5. Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
  6. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
  7. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
  8. Turn pressure release valve to Quick Release pressure.
  9. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
  10. Remove wole chicken and set aside to shred.
  11. Turn Instant Pot back to Saute function and let chicken broth come to a boil.
  12. Stir in egg noddles and let cook for about 5 minutes.
  13. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
  14. Once noodles are cooked, stir in chicken meat and fresh parsley.
  15. Adjust salt and pepper to taste.

blueberry (or chocolate chip, or whatever) muffins with buttermilk

Trying to use up an entire gallon buttermilk... these were good, although I might do half oil and half butter next time. I also substituted white whole wheat flour for the AP, and I would do at least half and half next time.
  • 2 1⁄2 cups flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 cup sugar
  • 1⁄4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 4 ounces butter or 1⁄2 cup canola oil
  • 1 1⁄2 cups blueberries
  • 1 teaspoon vanilla (optional)
  1. Sift dry ingredients together in a large bowl.
  2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  4. Fold in blueberries.
  5. Spoon batter into greased muffin cups and bake till golden brown.
  6. Bake at 400 F for 20 -30 minutes.

the most perfect buttermlk pancakes


This is THE BEST pancake recipe ever. From Allrecipes. (Also, this makes a ton; for the three of us, I halve it and there are still usually a few left over.)
  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk 
  • 1/2 cup milk 
  • 3 eggs 
  • 1/3 cup butter, melted 
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

honey-glazed chicken (Instant Pot)

  1. Mix spices and set aside.
  2. Mix honey, cider vinegar and water. Set aside.
  3. Untuck the chicken thighs so they lie flat.
  4. Cover all sides in seasoning and place the chicken in the inner pot.
  5. Pour the honey mixture over the chicken.
  6. Lock the lid in place and seal the steam nozzle.
  7. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes.
  8. Natural release for 5 minutes then quick release any remaining pressure.
  9. Serve the chicken with the excess glaze.

Wednesday, February 15, 2017

Indian butter chicken (Instant Pot)

2# boneless, skinless chicken thighs, cut in bite side pieces, season raw chicken with salt & pepper.
1 T fresh garlic, minced

1 T fresh ginger, grated
2 large jalapeño, deseeded & minced
2 C tomato sauce
2 T curry powder
1 t honey 

 
Sauté chicken, garlic, ginger, & jalapeños in InstaPot. Add tomato sauce, curry powder, & honey. Put lid on & cook for 10 minutes. Release steam.
 

Add 
 1 stick real butter, cut into small pieces
 

After butter has melted, & curry has cooled a little, add 1.5 C plain Greek yogurt.
 

Stir, serve over Jasmine Rice.

Friday, April 15, 2016

chocolate mug cake

Just going to leave this here.

  • ¼ cup all-purpose flour (I only had whole wheat and it turned out fine)
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread (I didn't have this and threw in a handful of chocolate chips instead)

  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. (or stir in chocolate chips.)
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high.
  7. Carefully remove from microwave and enjoy!

Wednesday, December 02, 2015

toddler spinach pasta

Adults like it too! Originally here.

  • 2 big handfuls fresh spinach or more
  • 1 cup uncooked mini pasta, such as ditalini or orzo
  • 1/2 tbsp butter
  • 2 tbsp milk
  • 2 tbsp cream cheese or ricotta
  • 4 tbsp parmesan cheese, grated
Cook the pasta while you melt the butter in a small frying pan and sauté the spinach until just wilted. 
Combine the spinach with the milk and cheeses and chop finely in a food processor or blend with an immersion blender.
Mix with the cooked pasta. You can also add chickpeas or other beans, or leftover chicken, or any other protein.


Monday, November 23, 2015

rosemary-maple cashews

A friend brought these to Rhinebeck this year, and they are SO GOOD. Going to make them for holiday gifts this year. (Notes below are hers.)

8 cups of unsalted but roasted nuts (I like cashews, but any combo works; I buy my unsalted cashews at Costco)
7 tablespoons butter
7 tablespoons real maple syrup
4 tablespoons crushed dried rosemary
1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like things, I omit it completely)
3-4 teaspoons crunchy salt


In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
In a bowl, pour the butter mixture over the nuts and toss to coat.

Spread the glazed nuts out on silpat or parchment lined cookie sheets (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast. I pull out the sheets half way thru to toss the nuts for even toasting.

When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.