slow cooker cassoulet

Standard

a slow cooker cassoulet using pork instead of duck

4 lbs pork butt cut into 8-10 chunks
1/2 lb bacon diced
3 onions roughly chopped
2 cups white wine
28 oz  can tomatoes drained and crushed by hand
6 oz can tomato paste
1 cup panko
1 lb spanish chorizo cut into chunks
1 head garlic loose skin removed sliced in half thru the root
2 cups chicken broth
4 cans cannelini or great northern beans
1 tsp kosher salt
pepper

in a large saute pan cook the bacon til crisp
remove and set aside
sprinkle the pork with salt and pepper
working in batches brown the pork and add it to the cooker
saute the onions and saute until softened about 8 minutes
add the wine and bring to a boil,cook about 8 minutes till reduced by 1/2
add the tomatos,paste and broth and bring to a boil
pour into the cooker and toss in the garlic,beans  and chorizo

cook on high 6 hours
skim off the fat
stir in the panko and reserved bacon
let sit at room temperature for 30 minutes before serving with either toasted bread or polenta

serves 8

vietnamese pressure cooked beef stew (Bo Kho)

Standard

I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

Eggplant and tomatoes with feta

Standard

1 Large eggplant peeled and cubed
1 lb roma tomatoes roughly chopped
1/2 cup crumbled feta
2 Tbsp balsamic vinegar
6 Tbsp olive oil
1 Tbsp italian seasoning

In  small bowl mix the vinegar,oil and italian seasoning
mix the eggplant and the tomatoes in a baking dish
stir in the vinagrette
bake at 450 for 40 minutes
stir in the feta and serve

If you wish you can grill this in a foil pan instead of baking

 

Grilled shellfish and vegetables

Standard

2 Lbs Mussels
1 dozen clams
2 tomatoes cut in half
1/2 red onion cut into 2 wedges
1 bunch broccolini
2 zucchini sliced
3-4 carrots cut into pieces
2 basil sprigs
olive oil
salt

tear off 4 large sheets of foil (24 inches square or so
clean and debeard the mussles
scrub the clams

place the veggies in a large bowl. drizzle with olive oil and salt. mix well
heat a grill to high heat
grill the broccolini about 1 minute a side until lightly charred
remove and set aside
grill the red onion about 2 minutes
remove and set aside
grill the carrots and zucchini about 2 minutes aside
remove
grill the tomatoes,cut side down about 2 minutes

double up the foil sheets
divide the shellfish between the foil
place the veggies over the shellfish along with a sprig of basil
drizzle a little olive oil over all
add 1 Tbsp water per facket
seal tightly if needed use another sheet

Grill about 25 minutes turning occasionally
remove and serve in bowls,discarding any shellfish that didnt open

mediterranean chicken and beets zoodles

Standard

A simple mediterranean style dish that uses a spiralizer to turn the beets into “noodles”
1 1/2 lbs boneless skinless chicken breasts
3 medium golden beets
1 can artichoke hearts drained
1/2 cup italian dressing
3/4 cup sliced pitted kalmatta olives
1 tsp dried basil
1 tsp paprika
1/2 tsp allspice
1/2 cup white wine
1/2 cup chicken broth
3 Tbsp oil,divided

in a small bowl mix the italian dressing and artichoke hearts. set aside

season the chicken breast with salt and pepper
spiralize the beets into medium noodles

heat 1 Tbsp oil in a large skillet.
saute the chicken breasts over medium heat in the oil turning a few times until no pink remains about 20 minutes
transfer to a plate and keep warm

add the chicken broth and wine to the pan and stir up any brown bits.
add the paprika,basil and allspice and bring to a boil

add the beets and cook over medium high heat 4-6 minute sor so until beets are tender
add the artichokes and olives to the ban and cook 1 minutes.
add the chicken and their juices to the pan and mix well

serves 2-4

Mexican style corn

Standard

a mexican inspired corn side dish,very quick and easy

1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes

in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve

Chicken soup

Standard

6-7 lb roasting chicken giblets
4 quarts water
1 Tbsp salt
4 carrots roughly chopped
2 stalks celery roughly chopped
1 large onion peeled and halved
2 Tbsp better than bullion soup base
handful of dill sprigs
8 whole peppercorns

Place the chicken in a large stock pot.
add the water,the chicken should be jusr about submerged, you can adjust the water a little.
bring to a slow boil
after 15 minutes or so skim off the foam/schmuts that rises to the surface. stir the chicken a bit to get more schmutz to rise
reduce heat to simmer
add everything else except the dill
continue to simmer,partially covered for 3 1/2 hours
add the dill and simmer 1/2 hour more
strain the broth reserving the veggies and chicken
return the veggies to the broth
using an immersion blender puree the vegetable. this adds a lot of flavor at the cost of making the broth cloudy instead of clear. if you insist on clear broth omit this step
chop up some of the chicken meet and add to the broth

If you wish chill overnight and remove some of the fat from the surface make sure to leave some behind for added flavor

 

makes 1 gallon