Wednesday, February 6, 2019

Instant Pot Pho

  • 2 tablespoons canola or vegetable oil
  • 2 medium yellow onions, split in half
  • 1 good-sized knob of ginger, roughly sliced
  • 4 star anise pods
  • 1 cinnamon stick
  • 5 cloves
  • 1 teaspoon fennel seeds
  • 1/2 tsp. ground corriander
  • 6 to 8 chicken drumsticks (or 1 to 1 to 1/12 lbs. oxtail)
  • 1 quart beef broth
  • 1 quart water
1/4 cup fish sauce, plus more to taste

2 tablespoons palm sugar

  • To Serve:
  • 4 servings pho noodles, prepared according to package directions
  • 1 small white or yellow onion, thinly sliced
  • 1 lb. shredded rotisserie chicken
  • 2 cups mixed herbs (cilantro, basil, and mint)
  • 1 jalapeno pepper, thinly sliced
  • 2 limes, each cut into 4 wedges
  • Hoisin sauce and Sriracha

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

Add star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add beef broth, water, the fish sauce, and the sugar to the pot. Seal the pressure cooker set to high pressure for 20 minutes. Then quick release pressure.

Open pressure cooker. Transfer chicken legs to a plate and use later (or discard). Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with shredded rotisserie chicken and sliced onions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, chilis, lime, and sauces as they wish.

Hamburger Soup

Hamburger Soup
Servings: 6

1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium potatoes , peeled and diced
3 1/2 cups beef broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables , fresh or frozen

Brown onion, ground beef and garlic until no pink remains. Drain any fat.

Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.

Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Notes: This is delicious, especially the next day/leftovers.

Monday, January 8, 2018

Crab Cakes Benedict with Avocado

Crab Cakes Benedict with Avocado
Inspired by Cravings by Chrissy Teigen
Servings: 2 to 4

For the fake hollandaise:
1/2 c. mayonnaise
1/4 c. sriracha
1 tsp. minced garlic
1/4 tsp. salt

For the crab cakes:
1 egg
2 Tbsp. mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. sriracha
1 tsp. Worchestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. minced chives
3/4 lb. lump crabmeat, picked over to remove shells
1/3 c. fine bread crumbs
1/4 c. olive oil

To serve:
2 c. baby arugula
1 small avocado, sliced
4 poached eggs

For the fake hollandaise:
Stir all ingredients in a bowl, and refrigerate until ready to use.

For the crab cakes:
In a bowl, whisk together the mayo, mustard, sriracha, Worchestershire, salt, pepper, and chives. Fold in the crab meat and bread crumbs. Form into four crab cakes, arrange on a plate, cover, and refrigerate for 1 hour.

In a large skillet, heat oil over medium-high heat. Lay the cakes in the oil and fry until golden on the underside, about 4 minutes. Gently flip and fry for 4 minutes on the other side. Remove to paper towels to drain away excess oil.

To serve:
Divide the arugula and avocado between plates. Top each with a crab cake, and a poached egg. Spoon some fake hollandaise over the eggs and serve.

Notes: We haven't tried this yet.

Sauteed Carrots with Warm Olive and Mint Dressing

Sauteed Carrots with Warm Olive and Mint Dressing
Servings: 2

1 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1 lb. carrots, cut into sticks
1 tsp. minced garlic
2 tsp. pitted kalamata olives, finely chopped
2 Tbsp. mint, chopped
2 Tbsp. toasted almonds, chopped

In a small bowl, combine 2 tsp. olive oil, vinegar, mustard, and a pinch of salt. Whisk until emulsified.

In a large non-stick skillet, heat remaining olive oil over medium heat. Add carrots and a bit of salt and toss well. Turn the heat to medium high and cook, tossing occasionally, until the carrots have softened and are nicely browned on at least one side, about 10 minutes. Add garlic, and cook until fragrant, about 30 seconds. Remove the pan from the heat and add the vinegar mixture. Add the olives and half the mint, and stir gently to combine. Add the rest of the mint, and serve, sprinkled with almonds.

Notes: We haven't tried this yet.

Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes

Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes
Servings: 4

1 lb. frozen artichoke hearts, thawed and patted dry
3/4 c. oil-packed sun-dried tomatoes, drained, 1/4 c. oil reserved
1 tsp. grated lemon zest
1 Tbsp. lemon juice
1/2 c. pitted kalamata olives, chopped
4 (6 oz) cod fillets, 1 to 1 1/2 inches thick
2 Tbsp. fresh basil, chopped

Adjust oven rack to middle position. Heat oven to 450 degrees.

Toss artichokes with  2 Tbsp. tomato oil in a bowl and season with salt and pepper. Spread into a 13x9 baking dish and roast until slightly browned, about 15 minutes.

Stir lemon zest, olives, sun-dried tomatoes, and 1 Tbsp. tomato oil into artichokes in the baking dish. Pat the cod dry with paper towels, then nestle it into the artichoke mixture. Brush tops of fish with remaining tomato oil and season with salt and pepper. Bake until fish flakes apart when prodded gently with a paring knife - about 15 to 18 minutes.

Remove dish from oven and drizzle fish with lemon juice. Sprinkle with basil and serve.

Notes: We haven't tried this yet.

Thursday, August 3, 2017

Easy Breakfast Casserole

Easy Breakfast Casserole
6 - 8 servings

1 large sweet potato, diced
1 lb. breakfast sausage
1 yellow onion, diced
2 c. fresh spinach, chopped
10 eggs
1/2 tsp. salt
1/2 tsp. garlic powder

Preheat oven to 400 degrees.

Bring a large pot of water to a boil and boil the sweet potatoes for 10 to 15 minutes, until fork-tender.

Meanwhile, heat 1 tsp. olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up as you go, until almost all the way browned. Add the onion and cook until the onion is just translucent and the sausage is cooked through.

Whisk the eggs together with the salt and garlic powder.

Spread the sausage and onion mixture in the bottom of a 9x12 baking dish. Top with the drained sweet potatoes, then the spinach. Pour the egg mixture over the top. Bake for 25 - 30 minutes, or until the eggs are set in the center.

NOTES: Easy, versatile, and delicious with a small spinach salad for lunch.

Wednesday, April 26, 2017

Paleo Lasagna

Paleo Lasagna
Servings: about 6

1 lb. grass-fed ground beef
1 lb. ground turkey
1 small white onion, minced
8 oz. baby bella mushrooms, finely chopped
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 28-oz can crushed tomatoes
1 6-oz. can tomato paste
1 15 oz. can tomato sauce
1/2 c. water
1 tsp. dried basil
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
2 large glove eggplants - cut lengthwise into 20 1/4-inch slices
2 boxes frozen spinach, thawed
1/4 tsp. nutmeg
2 c. raw cashews, soaked overnight in 4 cups of water

In a large, heavy-bottomed pot (like a Dutch oven), cook the beef, turkey, and onions over medium heat until the meat is browned. Add the mushrooms, garlic, and balsamic vinegar, and cook until the the mushrooms are soft, and the juices from the mushrooms have evaporated. Stir in the tomatoes, tomato paste, tomato sauce, and water. Add the basil, fennel seeds, Italian seasoning, and season with salt and pepper. Cover, reduce heat, and let simmer for about 1 hour, stirring occasionally.

Meanwhile, preheat the oven to 375. Line two baking sheets with Silpat or parchment, and place the eggplant slices on the sheets in a single layer. Season both sides of the eggplant with salt, and bake for 10 minutes, turning halfway through, until the eggplant is tender and beginning to brown. Remove from the oven.

Make the cashew cream by draining the water from the soaked cashews and putting the cashews into a blender. Add 2 cups of new, warm water and puree until smooth.

Drain and squeeze the liquid from the spinach - there will be a lot of liquid. Place in a large bowl and break it apart. Season with nutmeg, salt, and pepper.

Lower the oven to 350. and assemble the lasagna in a 9x13 glass dish. Start with a layer of about 2 cups of meat sauce, followed by 9 or 10 eggplant slices, then spread on 1/3 of the cashew cream. Top with half of the spinach. Repeat these layers once more, and finish with a layer of sauce, then a layer of cashew cream.

Bake uncovered for 30 minutes, then switch the oven to Broil and cook for another 10 minutes. Let the lasagna rest out of the oven for 30 minutes before serving.

Notes: We haven't tried this yet.