Monthly Archives: November 2011

Turkey Congee

Standard

Congee or Jook is a rice porridge eaten for breakfast in china. This is a little thicker than a typical congee but it is very good and is also a good way to use a leftover turkey carcass

1 turkey carcass
2 48 oz cans chicken broth
2 inch piece of ginger peeled and sliced
2 cloves garlic minced
1 large onion roughly chopped
3-4 carrots chopped
2 cups rice
1 tsp chinese 5 spice powder
1 Tbsp sesame oil
1 baby bok choy roughly chopped
1 can straw mushroom drained and chopped

In a large pot add the carcass and the broth. you may have to break the carcass up a little to fit. If the broth doesnt cover the carcass add some water so its covered. add the ginger,onion,carrots and garlic. Bring to a boil,reduce heat to a medium simmer,partially cover and let cook for 3-31/2 hours. take  the solids from the broth using a slotted spoon or a strainer.
Add the rice,5 spice powder,sesame oil,bok choy and the mushrooms.cover and cook 30 minutes or more until the rice is fully cooked and the congee has thickened.

Turkey Congee

Standard

Congee or Jook is a rice porridge eaten for breakfast in china. This is a little thicker than a typical congee but it is very good and is also a good way to use a leftover turkey carcass

 

1 turkey carcass
2 48 oz cans chicken broth
2 inch piece of ginger peeled and sliced
2 cloves garlic minced
1 large onion roughly chopped
3-4 carrots chopped
2 cups rice
1 tsp chinese 5 spice powder
1 Tbsp sesame oil
1 baby bok choy roughly chopped
1 can straw mushroom drained and chopped

In a large pot add the carcass and the broth. you may have to break the carcass up a little to fit. If the broth doesnt cover the carcass add some water so its covered. add the ginger,onion,carrots and garlic. Bring to a boil,reduce heat to a medium simmer,partially cover and let cook for 3-31/2 hours. take  the solids from the broth using a slotted spoon or a strainer.
Add the rice,5 spice powder,sesame oil,bok choy and the mushrooms.cover and cook 30 minutes or more until the rice is fully cooked and the congee has thickened.

 

 

Pressure Cooker Lamb and Artichoke Stew

Standard

Ive made this greek style stew many times in a regular pot. Normally It takes 3+ hours. Using a pressure cooker Its about 45 minutes from beginning to end.
I highly recommend this dish

4 Tbsp butter
2 Lbs boneless lamb stew meat cubed
3 onions diced
2 cloves garlic minced
1 6 oz can tomato paste
1 cup white wine
2 14 ozcans quartered artichoke hearts in brine,drained and rinsed
1/2 tsp dried dill weed or 1/2 Tbsp fresh
4 Tbsp lemon juice

in the pressure cooker melt the butter. Add the lamb and saute until lightly browned. remove the meat and set aside
Saute the onions and garlic until soft 8 minutes or so. Return the meat to the cooker and add the tomato paste and white wine.
Put the lid on the cooker and bring up to pressure. cook under high pressure 15 minutes. place the cooker under cold water until the pressure drops and open away from your face.
Add the artichokes,dill and lemon juice.return the cooker to pressure and cook 10 more minutes. Release the pressure under cold water again.
serve over rice