Multi-Pot Cooking: Bourbon Beef Stew

Used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then Continue reading

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Aloo Gobi

Since I made garam masala for the butter chicken and had plenty leftover I took another dive into Indian cuisine.  Aloo gobi is a vegetarian dish of cauliflower and potatoes.  Mine is a tad redder than the yellow veggies in this recipe because I used some of my canned tomatoes rather than fresh, and a packet of annato powderI started with Yukon Gold potatoes and some purple ones because I needed to use them – they were growing fairly long roots in my bin.I could have used a can of tomato bits but I didn’t think it would be a problem to use a pint of my copycat rotel.  It turned into a decent gravy.
I used more turmeric that the recipe called for, and a bunch more garam masala. We don’t eat cilantro so I garnished with parsley.  We both gave this dish a thumbs up.  As per my custom, I added fresh ground red peppers to my bowl at the table

Grilled Turkey Thighs and Garden Potatoes

I was looking to grill chicken thighs, but while I was at the store, the clerk was marking down turkey thighs. I grabbed a couple of packages, froze two and cooked one, along with the remainder of the gold potatoes I dug from the garden. A simple and delicious dinner.

Grilled/Smoked Turkey Thighs

  • 2 lbs of turkey thighs
  • olive oil
  • sage
  • salt and pepper

Rub thighs with oil, sage, salt and pepper. Heat grill to 400 degrees and grill for 5 minutes, flip and grill an additional 5 minutes. Reduce heat to 325 degrees and continue to cook until the internal temperature of 175 degrees. Depending on the thickness of the thigh it can take 15 – 25 minutes. Let rest for 5 minutes before serving, to bring temp up to 180 degrees.

 

Roasted Garden Potatoes

  • 4 medium gold potatoes (Yukon or other)
  • 1 small onion, peeled and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • salt and pepper
  • foil (or skillet)
  • parchment paper

Scrub potatoes and cut into large cubes. Toss potatoes and onions with oil, butter, salt and pepper.

Make a pan with the foil and place a piece of parchment on the bottom. Add the potatoes and onions, don’t seal.

I grilled along with the thighs above, on the top shelf. They finished up at the same time as the thighs. Crispy and browned on the outside.



 

Roasted Chicken

This is another of the beer-butt roasted chickens.  I cut up those potatoes and added them into the bottom of the pan the chicken was roasting in so they could cook in the chicken juices.  It was a 400 oven so I waited for the last 30 minutes to put them in.

The green beans were steamed for 6 minutes then cooled in cold running water.  They were warmed for service in sesame oil in a hot skillet while the chicken was resting.

Multi-Pot Recipes: Cooking In Two Layers, Shredded BBQ Chicken and Mashed Potatoes

I’ve been using my multi-pot electric pressure cooker a lot. I’ve been making my standard pressure cooker recipes, including a delicious pot roast  (recipe here – although I’ve been using  whiskey instead of wine and really liking the flavor)

My multi-pot came with both a steamer tray and a steam basket. The former is so you can steam instead of boil your food and the latter so  you can cook two items at once. On a busy day, I may not cook fancy, but with a pressure cooker  you can put together a quick flavorful meal in a few minutes.

I thought it was time to give the steamer basket a try.

First up – the steamer tray. The one that came with the multi-pot is basically a wire rack. The one from my stove-top pressure cooker is a flat tray.

I wondered if it would fit and sure enough it did. So I started with that one, since I was more familiar with it. What I love about the steamer tray is you can infuse whatever you’re cooking with lots of flavor by placing a spice packet (I use unbleached coffee filters and string) under the tray, add just enough water to cover the tray and cook as usual.  Super flavorful when pressure cooked.

I made Chicken in BBQ sauce and mashed potatoes:

Shredded BBQ Chicken

  • 3 small boneless chicken breasts
  • salt & pepper
  • red wine vinegar
  • water
  • spice packet: rosemary, sage, garlic, oregano – crushed together and tied into a flat spice packet to fit under the tray

Lightly salt and pepper chicken breasts. In the multi-pot add enough liquid (1/2 water and 1/2 red wine vinegar) to barely cover the tray. Add spice packet, steaming tray and then chicken breasts.

Now it’s time to add the potatoes in the steaming basket.

Mashed Potatoes

  • 4 potatoes (I like yukon gold, but any will do), washed and cut into eight pieces each)
  • 1/4 cup butter
  • 1/4 cup milk
  • salt and pepper to taste

Place the steam basket into the multi-pot and add potatoes.

Now it’s time to attach the lid and cook according to directions – use the time for the longest cooking item, in this case the chicken (15 minutes vs. 10 minutes for the potatoes).

Once the cooker has depressurized, add potatoes to a large bowl to mash, heat milk and butter in microwave until butter is melted and add to potatoes. Mash and add salt and pepper to taste. Cover to keep warm.

For the chicken, remove from the pressure cooker to a plate. Remove spice packet and liquid (I save the liquid and freeze for soup base). Shred chicken (I use two forks, pulling in opposite directions) and then add back into the multi-pot along with BBQ sauce (Sweet Baby Rays – sweet & spicy – is my favorite) and turn the multi-pot to WARM. Let simmer until everything is heated through (a couple of minutes).

Serve with steamed buttered green beans for a quick evening meal.  It’s not fancy, but it’s also not fast food. 😉

This technique can be used with many items – instead of BBQ you can skip the vinegar when cooking and then use the liquid, along with milk, butter and flour to make a quick gravy after the chicken has steamed. Shred the chicken, add to the gravy and serve over potatoes.

Use this two-tier technique with pot roast, ribs, pork roast… etc.

I think I’m going to try lemon juice, chicken and rice for my next concoction.

Note on steamer tray – I made my first batch of mashed potatoes without it and the potatoes were watery. The next batch I switched to the steamer tray and they were smooth and creamy. Lesson: steam whenever you can instead of boil.

For all the Multi-Pot recipes, bookmark this link.

Next Multi-Pot recipe will be Sesame Chicken. Until then…



 

Roasted Chicken and Pear Crisp

This is such an easy dinner. Season bone-in chicken thighs with salt, pepper and poultry seasoning. I gently pull up the skin and sprinkle spices underneath and replace the skin. I brush a bit of olive oil over them and then place them on top of halved potatoes and zucchini, also brushed with a bit of olive oil. Roast at 375 degrees.

Pear Crisp is delicious. It is my basic Apple Crisp recipe (here), added some walnuts and yum!



 

Sausages With Potatoes and Onions

This starts out as a braise then continues with a sauté.  Start the sausages, potatoes, and onions in a big pan with a cup of water or stock.  Add a sprig of thyme and rosemary, cook with a cover  until the potatoes are close to done.  Remove the cover until the water has boiled off then add a little olive oil and continue until the food browns a bit.