1/2 to 1 cup grated or crumbled cheese, for stirring in and sprinkling on top
1/2 teaspoon freshly ground black pepper, for stirring in and sprinkling on top,
Optional: Fresh herbs for stirring in and/or sprinkling on top
In the Instant Pot, combine the polenta, water, and salt. Whisk well. Secure the lid and adjust the pressure release to Sealing.
Pressure cook on High for 15 minutes. Let the pressure release naturally for about 10 minutes, then carefully open.
Whisk — the bejeezus out of — the polenta to smooth it out, then add the butter and whisk again until incorporated.
Add the butter and cheese (and anything else you want to). Taste for seasonings.
Alternatively, pour the polenta into a greased 11” x 13” pan or a cookie sheet, and let cool. Put it in the fridge to firm up further, then cut into pieces and fry in olive oil. Polenta fries are also amazing!
1 chicken carcass (from a roasted chicken), including skin, bones, cartilage — everything (I can use up to 3 small chicken carcasses in my Instant Pot, which makes the broth much more flavourful! )
1 yellow cooking onion, cut into chunks
6 cloves garlic, smashed
2 large carrots, scrubbed and cut into chunks
3 large ribs celery (and leaves), cut into chunks
3 bay leaves
1 Tbsp PC Chicken Rub (sage, thyme, rosemary, etc)
2 tsp kosher salt
2 Tbsp cider vinegar
Put the steaming rack — included with the Instant Pot — into the bottom of the pot.
Place the carcass in first, pushing it down; if you can break it up, all the better.Add the rest of the ingredients, and add enough water to just cover it all.
Put the lid on, seal, and set at high pressure for 120 minutes.
When the time is up, let the pressure naturally release; it can take up to an hour!
Using the steaming rack handles, lift out the bones and vegetables, discarding them.Get any remaining larger bits using a slotted spoon.Discard everything.
Pour the stock through a mesh sieve into a bowl or large measuring cup.Cover the bowl with plastic wrap and refrigerate for a couple of hours if you want to remove the fat.Once cold, the fat will be sitting, solidified, at the top.Scoop it out and discard.
Now make some chicken soup, or anything else that requires stock!
Comfort food from my second mother, Bonnie. These were *such* a treat when we would be out sailing together! I’ve never had it with fresh mushrooms, as they just didn’t keep while out cruising on Lake of the Woods.
1/3 cup red wine vinegar(2/3 c)
1/3 cup peanut oil(2/3 c)
1 small onion, sliced in thin rings(2)
1 tsp salt(2 tsp)
2 tsp parsley flakes(4 tsp)
1 tsp prepared mustard(2 tsp)
1 tsp brown sugar(2 tsp)
2 tins whole mushrooms, drained(4)
Boil and simmer, all together, for 5 min. Store marinade and mushrooms overnight. You can sterilize jars and preserve, but keep refrigerated.
For using cooked chicken in another recipe, use this method by thekitchn.com. It works really well!
1 to 4 boneless, skinless chicken breasts, of similar size
Salt Freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both
Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
Season the chicken breasts. Lightly season the chicken with salt and pepper.
Heat the pan. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Cook the chicken breasts over medium heat for 1 minute without moving. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Flip the chicken breasts. Flip each chicken breast over.
Turn the heat down to low. Reduce the heat to low.
Cover the pan and cook on low for 10 minutes.Cover the pan with a tight- fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
Turn off the heat and let sit for an additional 10 minutes. After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. Remove lid and take temperature. After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.
Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
Formatting errors are due to the new WordPress editor, which I can’t figure out how to use!
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This is what we had on hand today. If there’s time, I like to marinate the vegetables briefly, but today I just brushed on olive oil and sprinkled on freshly ground pepper and Lowry’s seasoning salt.
Vegetables that we like to grill for sandwiches:
sweet peppers, any colour
red or sweet onions
herbed goat cheese log
plain goat cheese with chopped herbs of choice
Build on a crusty roll (like ciabatta) that will hold up to the messy insides; slices of bread don’t work very well.
Balsamic vinegar, or balsamic vinegar reduction (such as Nonna Pia’s) lightly drizzled on top of the filling, before putting the top on, is delicious! We also add some greens, such as baby spinach or lettuce from the garden.
You could also roast the vegetables in the oven if you don’t have a barbeque! A quick search on Google for “times for roasting vegetables” will guide you.
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Alaa had me make this recipe under her instruction, with no written recipe. I jotted down generally what I did and measured! I can’t remember what it’s called but this Syrian dish is absolutely delicious.
454g mushrooms, sliced and sautéed previously OR 2 cans mushroom pieces, no need to sauté
In a large dutch oven, heat oil and add the onion, celery, and garlic, along with a pinch of salt.Sauté until softened, stirring occasionally.
Add the meat, and cook over medium-high heat, stirring constantly until browned, about 15 to 20 minutes.Discard the fatty juices that have formed in the pan.
Stir in the tomatoes with their juices, crushed tomatoes, Worcestershire sauce, beef broth, spices, beans, and chickpeas.Bring to a boil, then lower the heat and simmer, uncovered for about 2.5 hours.Stir occasionally.
Add green peppers and sautéed mushrooms, and simmer for another 30 to 40 minutes.
1 cup whole urad with skin (also called sabut ma; these are small and black in colour)
1/2 cup dried red kidney beans (called rajma in Indian stores; I prefer the smaller ones)
1 tsp salt (plus more, to taste)
4 teaspoons peeled fresh ginger grated to a pulp (or from a tube)
1 tablespoon crushed garlic (or from a tube/jar)
1 cup pureed or strained tomatoes or passata (I like passata)
1/2 teaspoon chili powder
4 cups water
1 tablespoon butter, plus more if needed
1/2 cup heavy cream
1 teaspoon garam masala
2 tablespoons ghee
half a large onion, sliced very thinly (halve from roots to tip)
1/4 teaspoon bright red paprika, mixed with
1⁄4 teaspoon chili powder
IMPORTANT, IN ADVANCE: Wash the beans and soak them overnight in water that covers them generously. Drain them the following day.Alternatively, put the beans into a large pot and cover generously with water. On stovetop, bring to a rolling boil for 2 minutes, then let sit as is for a couple of hours.Drain.
Put the soaked and drained beans into the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, and let the pressure drop by itself. Hit CANCEL to reset the cooking program.
Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding another 1/2 teaspoon salt as needed.
Select the SAUTÉ setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala, heating through.
Tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp.
Sprinkle the paprika/chili mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. I stir it right in and serve out of the Instant Pot!
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2 cups dried, unsoaked pinto beans, washed and picked over
3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
1 large onion, chopped
5 cloves garlic, peeled and roughly chopped
1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
1 tsp paprika
1 tsp ground cumin
1 tsp chilli powder
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes.When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
handful of grated sharp cheddar cheese
handful of chopped red, or sweet, onion
small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine.It will thicken a great deal as it cools.
I do this by “feel” and observation of the proportions.
half a lemon, squeezed
drizzle of olive oil
drizzle of maple syrup (the real stuff, only)
handful of sliced, toasted almonds
handful of dried cherries, roughly chopped
handful of freshly grated Parmesan cheese, plus more for garnish
sea salt, to taste
freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
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big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
1 large celery stock, chopped
large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
3/4 tsp salt
freshly ground pepper
1 cup water
Set the Instant Pot to “Soup” for 7 minutes (most recently, I’ve been manually setting on High for 4 minutes, and it works very well). When the cycle ends, do a quick release of the pressure valve, and remove the lid.
Using a hand blender, or potato masher, puree the contents of the instant pot. If desired, add about:
1/2 cup whipping cream
and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water. Add:
2 – 3 cups of shredded sharp cheddar cheese
Let sit for a moment in order to melt, then stir the soup or use the hand blender again.
Adjust the salt and pepper to taste.
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1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.
2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.
6. Add your protein and vegetables, and simmer until cooked, about 15 minutes more.
7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro