Category Archives: Recipes
This was pretty good. I wanted to do something in the Instant Pot with a whole chicken I bought the other day. (Those poultry shears worked great.) I liked this recipe when I skimmed it for ingredients, pretty much everything it called for I had on hand. Subbed regular raisins for the golden kind, and used green olives instead of ripe, and added turmeric to the spice mix, maybe 1/2 tsp.
The couscous was from a box mix with a packet of garlic powder and other spices, it worked pretty well and was in keeping with the Mediterranean feel of the dinner. They eat broccoli in Morocco? Well, I like broccoli.
Pasta photo by JeffreyW
Pasta w/Spinach Cheese Marinara Sauce:
- 2 tsp to 1 tbsp olive oil
- ½ onion, chopped
- 4 mushrooms, washed & sliced
- ½ green pepper, chopped
- 2-14 oz cans diced tomatoes
- 1 tbsp tomato paste*
- 3 cups fresh spinach, chopped
- 2 tsp basil, crushed
- 2 tsp oregano, crushed
- 1 tsp thyme, crushed
- 2 tsp crushed garlic
- ½ cup grated Romano cheese
- ½ cup grated Parmesan cheese
- 12 oz bow-tie pasta (farfalle)
Bring water for pasta to a boil in large saucepan, add pasta and cook according to directions to al dente.
Meanwhile, heat oil in the other saucepan; sauté onions, mushrooms & peppers until onions are golden. Add remaining ingredients (except pasta) bring to a low boil for 1 minute, stirring constantly. Reduce heat to med-low, cover and let simmer until pasta is done cooking. As the pasta finishes up, add a ladle or two of pasta water to the sauce.
Drain pasta well and toss together with sauce. Serve with additional Parmesan & Romano cheeses if desired.
*you can freeze the remainder in an ice-cube tray and store in a freezer bag.
These wings turned out well, despite a shaky start. A recipe I looked at said to throw the wings in a slow cooker with honey, soy sauce, and sriracha and cook on high for 3 or 4 hours, then broil for a few minutes to put a nice char on them. I decided to go with the Instantpot to save some time.
Not having a good idea how long to give them seemed to matter little as there is a setting for that. I pushed the poultry button and grabbed some fries from the freezer. The default setting translated to 15 minutes at high pressure. I wondered if that would be long enough. Need not have worried! They were falling apart and it was tricky getting them arranged on the broiler tray.
Enchiladas with sides of Mexi-Corn, pico, guacamole and a dab of refried beans.I start by coating the bottom of a small casserole with sauce. Fill the tortillas with a smear of refries, a dollop of seasoned ground beef that has been cooked with onions and peppers, and a bit of cheese. Place them in the prepared dish, cover with more sauce and place into a preheated oven, I set mine for 375°. These cooked for 30 minutes or so. Sprinkle some cheese on top towards the end.
Half AP wheat flour and half masa harina. I saw some pre-made but uncooked tortilla in the store the other day and snagged a packet. They were pretty good. I saw that they were half and half and checked for recipes online. I went with the simplest recipe: 1 c. AP flour, 1 c. masa, 1/4 c. lard, 1/2 tsp salt – cut the lard into the flour mixture and add a scant cup of water. Too wet and they will stick to the tortilla press. Knead into a nice dough ball.
Cover the dough in a bowl and let rest for 20 minutes or so. Pinch off enough to roll into golf ball sized portions. I noticed that there was gluten formation due to the wheat flour but they still pressed nicely in my tortilla maker.
Cook dry on a hot griddle for about a minute per side. You want to see the blackened spots. The recipe made 12 tortillas, each about 5 or 6 inches.I served them doubled up like I would with the more fragile 100% masa tortillas but they were robust enough to not need it.
If you never do anything with your sous vide setup but steaks you will be amply rewarded. I served this one with a pan sauce made from the drippings I poured out of the bag the steak cooked in. The steaks get seared in a very hot cast iron skillet to produce some browning, add a bit of butter for best results, then remove the steaks and deglaze with those juices and a little white wine. Season the sauce and reduce to a nice gravy. Add cream and a ton of cracked black pepper for a delicious pepper sauce.