1 chicken carcass (from a roasted chicken), including skin, bones, cartilage — everything
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.
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.
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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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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This recipe easily doubles, however, I use a little less than 2x the water.
Place in Instant Pot:
1/2 cup whole black urad dal, washed and picked through for stones, etc
2 bay leaves
1 Tbsp minced garlic
2 tsp minced ginger
1 1/2 cups water
Set manually at high pressure, for 30 minutes.Let the pressure release naturally.When pressure has returned to normal, remove the lid and lightly mash some of the dal (to your preference).Do not drain the dal.
While the dal is cooking, in a small bowl whisk together, and set aside:
1/4 cup Greek yogurt
1/2 cup half-and-half, whipping cream, or cashew cream
1 tsp salt
In a small frying pan or saucepan, melt:
2 tsp ghee
In the hot ghee, gently toast:
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1 tsp whole cumin seeds
To the pan, add, cook, and stir:
1 Tbsp tomato paste
When the tomato paste has absorbed the ghee, remove from heat to cool a little.Whisk this mixture into the yogurt/cream mixture.
Add the yogurt/spices mixture to the cooked dal in the Instant Pot, and stir gently until combined.
adapted from Alexandra Stafford’s delicious recipe at Food52
3 Tbsp coconut oil or extra-virgin olive oil
1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
2 large garlic cloves, minced
1 small onion, minced
½ tsp ground coriander
½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
1 tsp ground turmeric
1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
1 398ml can full-fat unsweetened coconut milk
the empty coconut can filled with water
1 tsp salt (or use 2 tsp kosher)
2 Tbsp cilantro, finely chopped
[to serve, see below, after step 3]
In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
I love this beside, or on top of steamed, chopped fresh spinach.
Sauté in a Dutch oven or large pot, until softened:
1/2 a small onion, finely minced
1large celery stalk, finely minced
1 medium size carrot, peeled and grated
1tsp garlic paste, or one finely minced garlic clove
1 28oz tin of diced tomatoes with Italian herbs, include juice*
1 14.5 oz tin of diced tomatoes, include juice
With a hand blender, purée the soup. Alternatively, dump the sautéed vegetables into a blender, and add half of the tomatoes. Purée until smooth, then pour into the soup pot. Add the second half of the tomatoes to the blender, purée until smooth, and add to pot. And put back on heat. Add:
3/4 cup cream (any fat content that you prefer)
Stir and heat through. Add salt and black pepper, to taste.
If desired, top with any of the following:
Sour cream dollop
Plain Greek yogurt dollop
Fresh basil, chopped or chiffonaded
Home made croutons
A sprinkle of shredded sharp cheddar cheese
* you can use plain diced tomatoes and just add some Italian seasoning, or fresh basil and oregano.
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