pressure cooker / instapot pot roast

Standard

3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4

zipper peas

Standard

8oz zipper peas soaked overnight. (i use presoaked peas from HEB)
4 strips bacon diced
1 onion diced
4 cups water

In a saucepan saute the bacon a couple of minutes.  add the onion and continue cooking until the bacon is crisp
add the peas and stir to coat with bacon grease
add the water and print to a boil
simmer 1 hour.
salt to taste

Lemon Mustard sauce

Standard

This makes a good sauce for pork chops but would also work with chicken or maybe fish

2 Tbsp butter
1 shallot minced
1/4 cup dijon mustard
1 cup chicken broth
2 Tbsp cream
juice of 1 lemon

melt the butter in a sauce pan
add the shallots and saute until soft 3-4 minutes
add the chicken broth and bring to a boil for 1 minute
stir in the mustard cream and lemon juice
simmer for 3 minutes until slightly thickened

Turkey barley soup with mushrooms

Standard

A hearty soup for a cold winter day

5 Quarts turkey broth. (see previous post for a recipe)
2 cups pearled barley
1 lb sliced mushrooms
10 dried shitake mushrooms
1 Tbsp garlic
4 carrots sliced
4 tbsp butter

heat 3 cups water in a saucepan until boiling.
add the dried shitakes,turn off heat and let soak 20 minutes. strain reserving soaking water
In a saute pan melt the butter
add the carrots and saute 5 minutes
add both the shitakes and the sliced mushrooms as well as the garlic and saute until the mushrooms start to brown
add the reserved mushroom water and bring to a boil.
stir up and browned bits
Pour the vegetable into the turkey broth
add the barley and stir to mix well
bring to a boil,reduce heat to a simmer and cook covered for 2 1/2 hours stirring occasionally

roasted turkey stock

Standard

its the holiday season.  you roasted a turkey for dinner and now all thats left is the carcass
dont let it go to waste,turn it into turkey stock for use as base for soup.  It takes some time but not a lot of work

1 turkey carcass plus the neck bone. If you have any bones from the drumstick and wings even better
3 onions halved,no need to peel just pull off the loose skins
2 leeks white part and 1/2 the green roughly chopped
3 carrots roughly chopped
2 bay leaves
1 Tbsp whole peppercorns
1 Tbsp dried thyme
1 Tbsp minced garlic
2 cups white wine

preheat the oven to 450
break the carcass  into managable pieces
place on a rimmed cookie sheet and roast 20 minutes
put carcass in a stock pot
spread the onions and carrots on the cookie sheet and roast 20 minute
add to the stock pot
place the cookie sheet on the stove (you will need 2 burners
add the wine and stir up browned bits
cook over medium heat for 3 minutes
pour into stock pot
add enough water to cover the carcass (i used 6 quarts)
add the remaining ingredients
bring to a boil and reduce heat to simmer
skim off any scum
simmer for 3 hours
strain the broth

Braised chicken thighs with squash and mustard greens

Standard

A 1 pot meal. takes a little work but its very tasty. based on a bon appetit recipe

4 lbs bone in chicken thighs
8 scallions white and light green parts cut into 1 inch pieces, dark green thinly sliced
2 serrano chiles
2 inch piece of ginger peeled and thinly sliced
1 cup white wine
1/2 cup soy sauce
2 cups chicken broth divided
3 Tbsp brown sugar
2 Tbsp sesame oil
2 Tbsp rice vinegar
1 acorn or butternut squash peeled and cubed
2 bunches mustard greens stems removed and roughly chopped
2 Tbsp vegetable oil

in a large dutch oven heat the oil
working in batches brown the chicken thighs skin side down 8-10 minutes
remove and set aside
pour off all but 2 Tbsp of the fat and oil
saute scallions, serrano and ginger 3 minutes
add the wine and cook 5 minutes or until reduced to 3 Tbsp
add the soy sauce, brown sugar, sesame oil and 1 cup of the broth
bring to a boil and reduce heat to a simmer
return the chicken to the pot, skin side up, overlapping in needed
simmer 30 minutes or until the chicken is cooked through
remove the chicken from the pan and set aside
add the squash and greens to the pan, simmer  partially  covered 10 minutes
uncover and raise heat to medium and cook 10 more minutes
add the vinegar and stir, return the chicken to the pan and cook 5 minutes
sprinkle the green scallion slices over all

serves 4

 

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