Instant Pot carnitas

Adapted from Isabel Eats

Ingredients:

• 2 1/2 pounds pork shoulder (also known as ‘pork butt’)
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 2 tbsp chipotle peppers in adobo sauce
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ onion, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lime juice
• 1 cup chicken broth or Modelo Negra beer
• chopped cilantro for garnish
• 1 lime, juiced (optional)

Directions:

1. Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
2. Add salt, cumin, chilies, garlic, dried oregano, onion, and black pepper. Toss together until the meat is fully coated.
3. Add the lime juice and chicken broth/beer to the pressure cooker.
4. Add the pork, then lock the lid and seal the steam release vent.
5. Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
6. Manually release the remaining pressure by opening the steam release vent.
7. Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
8. To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
9. Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burritos, and salads.

Instant Pot chicken tacos

Adapted from Damn Delicious

Ingredients:

• 2 pounds boneless, skinless chicken thighs or chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ can (3.5 oz) chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup restaurant-style salsa
• ½ cup Mexican beer, such as Modelo Negra*
• FOR SERVING
• Tortillas, flour or corn
• Pico de gallo (optional)
• Sliced avocado
• Sliced jalapeños (optional)
• sour cream
• Goya Black Bean Soup
• cilantro

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle, cumin and oregano until fragrant, about 1 minute.
4. Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
5. Return chicken to the pot and gently toss to combine.
6. Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
8. Reserve the sauce as a topping for your taco — too good to waste!
9. Serve immediately in tortillas with desired toppings.

Jesse was inspired to try this recipe without realizing (or caring) that it was Cinco de Mayo. Without knowing his plan, I had already been inspired (by Cinco de Mayo) to suggest picking up Coronas or Modelo Negra because of the warm summer feel. This was too delicious to ignore, better than all other tacos we’ve tried. Jesse made two tweaks: add chipotle peppers in adobo sauce because it’s the bomb, and reserve the onion-garlic-salsa-beer-chicken sauce as a very flavorful topping for tacos.

~Jessica

Vegetarian zuppa toscana

Adapted from Damn Delicious and Supper with Michelle

Ingredients:

• 1-2 tablespoons olive oil
• 1 package (14 oz) Beyond Meat Beyond Sausage, mild Italian
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1-2 tsp dried Italian herbs (we used Herbs de Provence)
• 2 tbsp sun-dried tomatoes, in oil, roughly chopped (we subbed w/ tomato paste)
• 1 pinch red chili flakes and/or smoked paprika
• ¼ cup white wine
• 3-4 Yukon gold potatoes, chopped
• 1 can of cannellini beans, 15 oz (425 g)
• 6 cups vegetable broth, lower sodium
• Kosher salt and freshly ground black pepper, to taste
• ½ bunch kale, stems removed and leaves chopped
• 1 cup half and half (we used 1/2 cup whole milk)
• freshly grated parmesan cheese, optional

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and Beyond sausage. Cook, stirring frequently, until sausage is lightly browned, about 10 minutes, making sure to crumble the sausage as it cooks.
2. Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and herbs, tomatoes. Sauté until fragrant, about 1 minute.
3. Stir in the white wine to de-glaze your pot. Cook for several minutes until most of the wine has evaporated.
4. Drain and rinse the can of beans. Add the beans, smoked paprika, to the pot. Stir in potatoes and broth; season with salt and pepper, to taste. Place a lid on the pot and let it come up to a simmer over medium heat.
5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste. Potatoes should be nice and soft to the fork.
7. Serve immediately. Top with freshly grated Parmigiano Reggiano.

Benji and Gryphon smell the zuppa

I first tried this soup by my friend, Peggy, because her children dubbed it ‘favorite soup’. I looked up the history: “Zuppa toscana is a broad term, literally meaning ‘Tuscan soup’ in Italian, though in Italy it is called “minestra di pane”, meaning ‘bread soup’.” (Wikipedia). I am adding cannellini beans to this even though none of the Olive Garden copycat recipes included it, because it’s always nice to have some added vegetable protein for a heartier soup, and was the original ingredient. There are ethical, environmental, and health reasons to reduce meat intake — this was one such attempt!

P.S. We ate it all before I remembered to photograph it.

P.P.S. We made it again so I could take photos, and it was even better this time because we used cream instead of milk.

~Jessica

Lunar New Year 2024

Last Saturday’s prepared menu:

• Pork and cabbage dumplings (I should try Shouwen’s recipe again)
• Chicken and shiitake dumplings
• Vietnamese summer roll (we did before)
• Shepherd’s purse tofu soup
• Scallion ginger shrimp stir-fry (we did before)
• Yu choy sum (similar to gai lang recipe)

I really love garlic pea shoots (we did!) but, sadly, we no longer live near any Asian groceries up in Beacon, NY. I had planned to do a nice white cut chicken (that I had made before per my friend Peggy’s recommendation) but I was voted down on account of not wanting an excess of food (one of the traditions of Lunar New Year, to ensure that the new year will be as prosperous as always having a full table). I mean, I didn’t do a whole steamed fish! ^_~ We did pick up a few ingredients from Trader Joe’s, like Mandarin oranges and butter lettuce and mint for the summer rolls and eggs.

Tips for next year: use more water so that the dough for dumpling wrappers will really get softer; work it for at least 10 minutes by hand if not more. Cover with a wet towel if your lid doesn’t seal. Do the poached chicken anyway; it’s delicious. Everyone liked pan fried dumplings more than the steamed dumplings this time around!

~Jessica

Meatloaf

Adapted from Ina Garten and Recipe Tin Eats

Ingredients:

• 50 g panko breadcrumbs (Note 1)
• 1 large onion , grated (brown, yellow)
• 1 rib celery, finely chopped
• 1 carrot, finely chopped
• ½ cup peas, frozen or fresh
• 1 kg / 2 lb ground meat (minced), not lean (I like ½ pork)
• 2 eggs
• 3 garlic cloves , minced
• 1 tsp Worcestershire Sauce
• 55 g tomato ketchup
• 2 tsp dried basil (optional)
• 1 tsp dried thyme
• 1 tsp black pepper

Directions:

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil or butter in a medium saute pan. Add the carrots & celery & peas, thyme, and cracked pepper and cook over medium-low heat, cook for 5 minutes, stirring occasionally. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Off the heat, add the Worcestershire sauce and ⅓ cup ketchup. Cook for another minute and remove from heat to cool slightly.
3. Place breadcrumbs in a very large bowl. Grate onion over breadcrumbs and mix until all wet. Then, combine the ground meat, herbs, and eggs. Use your (very clean) hands to mix them together until everything is evenly distributed. Don’t mash or the meatloaf will be dense!
4. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper or place the meatloaf mixture into a loaf pan (5- x 9-inch) and press to make compact in the pan. Spread the ketchup evenly on top.
5. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.) Serve hot. Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices,

I accidentally bought seasoned breadcrumbs with 100% Pecorino Romano Cheese, so the cheese melted out.

Ideal served with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well. My mother used to make a recipe we really enjoyed as children, with peas! So much better than the diner.

~Jessica

Instant Pot butter chicken

Adapted from Well Plated

Ingredients:

• 1 tablespoon coconut oil (we used ghee)
• 1 small yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced (~ 4 teaspoons)
• 1 tablespoon minced fresh ginger
• 1 jalapeno pepper, minced
• 1 1/2 tablespoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 3/4  teaspoon kosher salt
• Splash of water or low sodium chicken broth
• 1 (28-ounce) can tomato sauce (we subbed with 14 oz. can + 1 cup broth)
• 1 small cauliflower (we subbed for 1 can of chickpeas)
• 2 pounds chicken thighs
• 2 tablespoons unsalted butter (or coconut oil)
• 1/2 cup full-fat coconut milk (we used heavy creamy instead)
• 1/2 cup plain yogurt
• Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving
• Chopped fresh cilantro for serving

Directions:

1. If you have a food processor, put the onion, garlic, ginger, and jalapeno pepper. Blend into a paste.
2. Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck-on bits so that you don’t trigger a burn warning. 
3. Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
4. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
5. Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half-and-half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.

Jesse made this whole recipe by himself before I came home; next time he would buy 2.5 lbs boneless chicken or 3 lbs bone-in chicken, and extra chickpeas or actually use cauliflower (he didn’t this time). We wanted something suitable for cooler weather. Some prep was simpler because it was made in the Instant Pot and hand-me-down Cuisinart food processor. It was so, so delicious — I raved thrice during dinner. I would recommend going with the coconut milk and whole milk plain yogurt if you can find it. Ghee or coconut oil would both be equally good in this dish. This has a more interesting flavor profile than just heavy cream or half-and-half. I would love to try turmeric rice! We tried garlic naan and it is so hard to do and it did not come out great.

~Jessica

Gravy baked chicken

Adapted from Recipe Tin Eats

Ingredients:

• 1.25 kg/ 3 lb bone in, skin on chicken thighs and/or drumsticks (all of one, or mix)
• 2 tsp olive oil (or other oil)
• CHICKEN SEASONING:
• 1 tsp paprika powder
• 1 tsp dried thyme
• 1 tsp onion powder (or garlic powder)
• 1 tsp salt
• 1/2 tsp black pepper
• GRAVY:
• 40 g flour , plain/all purpose
• 375 ml beef stock/broth
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 200°C/390°F (180°C fan).
2. Seasoning – mix in a small bowl.
3. Season chicken – Place chicken in a 23 x 33cm / 9 x 13″ baking pan. Drizzle with oil then rub all over Sprinkle & rub in the Seasoning, using most on the skin side.
4. Arrange chicken skin side up in the pan.
5. Gravy mixture – Whisk flour with about 1/2 cup of stock until lump free, then whisk in remaining stock and pepper (forgot in video!). Pour into the pan around the chicken.
6. Bake uncovered for 50 minutes, or until chicken is crispy and golden.
7. Whisk gravy – Remove chicken onto a plate, then give the gravy a good whisk to make it smooth. Adjust Gravy thickness if required – Note 4. Taste and add salt and pepper, if needed.
8. Serve – Pour gravy into a jug. Serve alongside chicken!

We had some leftover chicken after the last recipe, so I really wanted to try something easy, mid-week, to bake in the cast iron pan since all of other cookware are being packed for moving. I was too overwhelmed with teaching before moving and transitioning jobs, so I never published this back in mid-April when we cooked it.

~Jessica

Instant Pot chili con carne

Adapted from Pressure Cook Recipes

Ingredients:

• 2 lbs. ground beef (we used 1 lb grassfed beef + 1 lb bison)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped
• 2 cans (540ml) red kidney beans, drained and rinsed (we used 1 can black beans)
• 3 tablespoons (49g) tomato paste
• 1 can (28oz) crushed tomatoes (we used 4 tomatoes on the vine)
• 2 tbsp (16g) chili powder (your spiciness preference)
• 1-2 tsp smoked paprika
• 1/2 tsp basil
• 1 cup (250ml) unsalted chicken stock
• 1 tablespoon (15ml) regular soy sauce
• 1 tsp cocoa powder
• 1 tablespoon (6g) cumin seed , ground
• 1 teaspoon (1g) dried oregano
• 1 cup (237 mL) beer (we used Samuel Adams Flannel Fest – Munich Dunkel)
• 1 tablespoon (15ml) olive oil (we used canola oil)
• 1 tablespoon (15ml) apple cider vinegar (optional)
• Brown sugar, kosher salt, black pepper to taste
• toppings: lime, cilantro / scallions, sour cream, cheddar cheese

Directions:

1. Heat up Instant Pot using Sauté function. Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
2. While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
3. Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
4. Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
5. Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix.
6. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
7. If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
8. Garnish chili with lime, cilantro / scallions, sour cream, cheddar cheese.
9. Serve with cornbread.

We used the original ingredients from Jesse’s version but we did grind the cumin seeds and add the apple cider vinegar, as well as a splash of soy sauce, from the Pressure Cook recipe this time. This is the second time we tried chili in the Instant Pot — last time we didn’t have enough liquid and kept getting an error, but this time it all came together beautifully!

~Jessica

Mom’s Chinese takeout ribs

Quantities adapted from The Woks of Life

Ingredients:

• 3 lbs baby back ribs
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1/4 cup sugar
• 3 cloves of garlic, chopped
• 1/8 tsp. red food coloring

Directions:

1. Always mix the condiments in a bowl and taste it to adjust for the right flavor, I only eyeball it. I added a few drops of red food coloring to make it look like the takeaway restaurants.
2. Reserve about ⅓ of the marinade for baking tomorrow. Rub the ribs with the rest of of the marinade.
3. Marinate them overnight, making sure to turn them over twice so they will evenly absorb the marinade sauce.
4. Preheat your oven, and put the ribs on a rack resting on a baking sheet. Pour 1 cup water into the pan, and transfer to the oven.
5. Bake at 350 degrees F for 30 minutes.
6. Remove the ribs from the oven and baste with the reserved marinade. Return to the oven and roast for another 30 minutes.
7. Allow the ribs to rest for 5 minutes. Slice and serve!

This is my favorite dish besides the fried fried chicken drumsticks! If you have it, feel free to include five spice powder, white pepper, sesame oil, a la The Woks of Life.

~Kai-ling

Rajma

Adapted from smitten kitchen and Dassana’s Veg Recipes

Ingredients:

• 1/3 cup extra virgin olive oil (or butter or ghee; we used ~2 tbsp)
• 2 tablespoons minced fresh ginger (reduced from original 4 tbsp.)
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chile, chopped (optional; jalapeño)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne or ¼ to ½ teaspoon red chili powder or hot paprika
• 8 ounce can of tomato sauce or 1 cup of one of your choice
• 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 2 – 3 tablespoons half and half or 1 tablespoon heavy whipping cream – optional

Directions:

1. If you have a mortar and pestle, Crush the ginger, garlic and green chillies in a mortar-pestle to a fine or semi-fine texture. We used a food processor. Set aside. If you don’t, go to the next step.
2. Heat oil + butter, or ghee, in a deep saucepan over medium heat for one minute. Add cumin first and let them crackle & get browned. Add onions and sauté them till they caramelize; don’t let burn by keeping them moving. Add the ginger – garlic – green chile paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away, then let sizzle for one minute.
3. Add the tomato sauce. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.
4. Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida (hing, if you can find) and garam masala powder. Cook for an additional five minutes, stirring frequently.
5. Add red kidney beans plus 2 additional cups of water, salt to taste, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
6. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor too thin, then add the cream.
7. Remove from heat. Garnish with cilantro.
8. Serve over basmati rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.

I’ve previously made rajma, but I didn’t follow the recipe as well. This was a favorite back in grad school, when I was scrimping and saving, and eating all vegetarian for a couple years. Jesse faithfully ground all the spices by hand for maximal favor, and used ghee and subbed the cream with whole milk plain yogurt.

~Jessica