braised pork with leeks

Standard

2 lbs boneless pork butt cut into 1″ cubes
2 lbs leeks (3 or so decent sized one) use the white/green part only and slice into thin 1/2 moons
14.5 oz can diced tomatoes
1/2 cup chicken broth
1 cup white wine
2 cloved garlic minced
1 Tbsp chopped fresh oregano
1 bay leaf
1/2 tsp ground pepper
1/2 tsp salt
1Tbsp oil

preheat oven to 325
in a dutch oven heat the oil until hot
add 1/2 the pork and cook about 8 minutes until nicely browned
remove from the dutch oven
brown the other 1/2 of the pork
remove from the dutch oven
add the leeks to the dutch oven as well as the salt and pepper
saute 7-8 minutes or so until soft and starting to brown
add the garlic and saute 30 seconds
stir in the tomatoes and cook about 10 minutes until most of the liquid is gone
add the wine,broth,bay leaf and pork to the dutch oven
bring to a boil
cover and place in the oven
cook 90 minutes  until the pork is very tender

serves 3-4

lentil and kielbassa cassoulet

Standard

1/2 cup olive oil + 3 Tbsp
1lb sliced cremini mushrooms
1/4 lb shitake mushrooms sliocked
2 tsp salt
1 lb kielbasa sliced 1″ thick
1 fennel bulb chopped fine
1 onion chopped fine
2 carrots chopped fine
2 celery stalks chopped fine
8 garlic cloves sliced
1 Tbsp thyme
1 1/2 tsp smoked hot paprika
3 Tbsp tomato paste
1 lb french green lentils
1 baguette

preheat oven to 250
heat 1/4 oil in a large dutch oven.
add the mushrooms and saute until golden brown 10 minutes or so
remove and set aside
add 3Tbsp oil to the dutch oven
add the sausage and sautee 6 minutes or so until browned
add fennel,onion,carrots,celery garlic and 1 tsp salt
saute until soft but not colored 10-12 minutes
add thyme and paprika and saute 1 minutes more
add tomato paste and cook 1 minute
add 8 cups water and bring to a boil
stir in mushrooms,lentils and 1 tsp salt
cover and cook 25-30 minutes or until lentils are al dente and most of the water is absorbed

While the lentils are cooking process the bread in a food processor to make bread crumbs
spread on a baking sheet and mix with 1/4 cup oil
place in oven and bake 25 minutes or until golden brown.
remove from oven
scatter 1/2 the breadcrumbs over the stew
cook in 350 oven 15 minutes
scatter the rest of the crumbs over the stew and bake another 12 minutes

serves 6-8

chicken with rice and mushrooms

Standard

8 bone in chicken thighs
1lb sliced mushrooms
2 carrots diced
1 shallot diced
3 cloves garlic minced
1 cup rice
1/2 cup wine
2 cups (or 1 can) chicken broth
2 bay leaves
2 Tbsp butter

melt the butter in a large skillet
season teh chicken with salt and ppeper
working in batches brown the chicken about 5 minutes a side
remove and set aside
pour off all but 2 Tbsp fat from the pan
add the shallots mushrooms and carrots.
saute  until soft 8 minutes or so
add the garlic and cook 1 minute more
add the wine and cook until almost evaporated,scraping up and brown bits
add the rice,chicken broth and bay leaves,stir so the rice is completly covered by broth
place the chicken thighs amid the rice.,amking sure the rice is still covered
bring to a boil
cover,and simmer 30 minutes until chicken is done and broth is mostlt ansorbed

serves 4

lo carb instantpot lamb stew with okra and rutabaga

Standard

2lb boneless lamb stew meat
1 medium rutabaga peeled and cubed
1 medium onion diced
2 carrots chopped
1 Lb  sliced frozen okra
2 14.5 oz cans diced tomatoes
1 cup hot water
2 bay leaves
1 1/2 tsp garlic powder
2 Tbsp butter
1/4 cup cornstarch dissolved in 1/3 cup water

use the saute function on the instantpot to melt the butter. add the lamb and saute until browned
remove the lamb and set aside
add the onion carrot and rutabaga to the pot.
sprinkle with the garlic powder
saute 8 minutes
return the lamb to the pot
add the okra
add the tomatoes water and bay leaves to the pot
cook under pressure for 40 minutes
quick release the pressure
stir in the cornstarch slurry to thicken

serves 4

chicken and spaghetti squash in peanut sauce

Standard

1 store bought rotisserie chicken shredded
1 large spaghetti squash

sauce:
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 Tbsp rice vinegar
2 large cloves garlic minced
1/2 Tbsp minced fresh ginger
4 green onions green part only minced
1/4 tsp red pepper flakes

pierce the squash with a knife in several places
cook in a microwave 15 minutes
while the squash is cooking whisk the sauce ingredients together in a large bowl until smooth
after the squash is done slice in 1/2 and remove the seeds/pulp
use a large spoon to scrape out the squash strands
mix the squash and shredded chicken into the squash.

serves 3-4

chicken thighs with spinach and white beans

Standard

6 boneless skinless chicken thighs
1/2 lb baby spinach
15 oz can canellini beans
28 oz can dices fire roasted tomatoes
i onion diced
3 cloves garlic minced
1 Tbsp dried oregano
1/2 tsp red chili flakes

season the chicken with salt and pepper
in a large skillet bron the thighs 3-4 minutes per side.
remove and set aside
saute the onion until translucent
add the garlic and saute 1 minute
add the tomatoes,orgegano and chili
bring to a boil and simmer 1 minutes
add the spinach and cook 1-2 minutes until wilted
stir in the beans
nestle the chicken in the pan and cover
cook 30 minutes

pressure cooker chicken cacciatore

Standard

8 bone in chicken thighs
15 oz can diced tomatoes
6 oz can tomato paste
1 cup water
3 carrots diced
1 onion diced
1 bell pepper diced
8 oz sliced cremini mushrooms
6 cloves garlic sliced
1 cup red wine
2 bay leaves
2 tsp dried thyme
2 Tbsp vegetable oil

heat the instant pot using the saute function
when hot add the oil
working in batches brown the chicken thighs 4 minutes or so a side
remove and set aside
add the onion,bell pepper,carrots  and mushrooms
saute 6 minutes
add the garlic and saute 1 minute more
pour in the wine and tomato paste,thyme and bay leaves
cook 5 minutes
return the chicken to the pot
pour the diced tomatoes over all
add the water
seal the lid and cook under pressure for 20 minutes
use the quick release to release the pressure
remove the chicken and set aside
saute the juices and veggies for 10 minutes to reduce slightly

serve the chicken over pasta or polenta
pour the juice and veggies over the chicken

serves 4