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.

 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.