Monthly Archives: January 2019

Instant Pot Rice

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WHITE:

  • 1:1 rice to water ratio
  • 3 minutes high pressure
  • Natural Pressure Release (11-18 minutes)

BROWN:

  • 1:1 rice to water ratio
  • 22 minutes high pressure
  • Natural Pressure Release (11-18 minutes)

WILD RICE:

  • 1:1 rice to water ratio
  • 28-30-32 minutes high pressure (unburst-some burst some unburst-burst)
  • Natural Pressure Release (11-18 minutes)

RED OR BLACK RICE:

  • 1:1 rice to water ratio
  • 30 minutes high pressure
  • Natural Pressure Release (11-18 minutes)

SUSHI RICE:

  • 1:1 rice to water ratio
  • 5 minutes high pressure
  • Natural Pressure Release (11-18 minutes)

WILD RICE BLEND:

  • 1:1 rice to water ratio
  • 28 minutes high pressure
  • Natural Pressure Release (11-18 minutes)

Drying Spinach

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Put the spinach in an oven set to 170 degrees Fahrenheit. Leave the spinach in the oven for about six hours and turn the temperature down to 130 degrees Fahrenheit for the last hour. The spinach is dry when brittle. Remove spinach from the oven and let it cool.

Fettuccine Alfredo

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  • 1.5 cups heavy cream
  • 1/4 cup fresh lemon juice
  • 6 tbsp. unsalted butter
  • 1-2 tsp. grated lemon zest
  • Pinch of freshly grated nutmeg
  • Salt
  • 9 oz. fresh fettuccine
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp. pepper

In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, the Parmesan, and 1/4 tsp. each salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste.

Butter Chicken (Jinder Bhatti)

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  • 4 chicken breasts, cubed
  • 250mL whipping cream
  • 1/2 can tomato soup
  • 250mL sour cream
  • 1 1/4 tbsp. tomato paste
  • 1/4 tsp. tandoori paste
  • 1/2 tsp. cayenne
  • 2 tsp. salt
  • 2 tsp. masala
  • 1 tsp. turmeric
  • 2 tsp. oil
  • thorka: 6-7 cloves of garlic, 1.5″ ginger, 3 onions diced (mix in food processor)
  • Put oil in dutch oven and saute onions until caramelized, then add ginger and garlic
  • Add tomato paste and spices; mix until it forms a paste
  • Add sour cream and tomato soup (mix together first)
  • Add tandoori paste and whipping cream
  • Bring to a boil and then let simmer for 30 minutes
  • Add cubed chicken and let simmer for another 30 minutes or so
  • At the end add a touch more masala for flavour

African Peanut Stew

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  • 1 Tbsp olive oil
  • 4 cloves garlic
  • 1 Tbsp grated fresh ginger
  • 1 sweet potato (about 1 lb.)
  • 1 medium onion
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper
  • 1 6oz. can tomato paste
  • 1/2 cup natural style peanut butter
  • 6 cups vegetable broth
  • 1/2 bunch collard greens (4-6 cups chopped)
  • Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
  • While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
  • Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
  • While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
  • Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.