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Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Indian Rice Pilaf

Ingredients

  • 1/4 cup water
  • 1 14.5 ounce can chicken broth
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 2 pinches ground gloves
  • 1 small onion, coarsely chopped

Method

  1. Bring water and chicken broth to a boil.
  2. Add remaining ingredients, cover, and cook until rice is tender (20-25 minutes).

Chicken Makhani (Indian Butter Chicken)

Ingredients

Sauce

  • Peanut oil
  • 1 shallot, finely chopped
  • 1/4 onion, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half & half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • Splash of white wine (for deglazing pan)

Method

  1. Heat oil in large saucepan over medium high heat. Saute shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring, for 1 minute.
  3. Add tomato puree and cook for 2 minutes, stirring constantly.
  4. Stir in half and half and yogurt. Reduce to low and simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper, remove from heat, set aside.
  6. Heat oil in skillet and cook chicken until browned.
  7. Season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfulls of sauce and simmer until liquid is reduced.
  8. Deglaze pan with white wine and stir until alcohol is burned off.
  9. Mix cornstarch in small scoop of sauce, add to skillet with remainder of sauce and thicken 5-10 minutes.

Chocolate Cake

https://www.chefsteps.com/activities/ultimate-chocolate-cake

Cupcake notes:

Baking time: 20-22 mins

Fill cupcake paper with 40g of batter… I used the ¼ cup measuring cup filled about three quarters full.

When I stored them in a tupperware container, the cupcake wrappers all popped off overnight. Probably because it’s such a moist cake.

Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.

Chicken, Bacon, and Spinach Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 1 lb boneless, skinless chicken thighs, trimmed of fat and cubed
  • 6 slices bacon
  • 2 cloves carlic
  • 1 can diced tomatoes with herbs
  • 1 package baby spinach (5 ounces)
  • 1/2 cup heavy cream
  • Fresh basil

Directions

  1. Cook spaghetti and reserve 1 cup of pasta water. Drain. Do not rinse.
  2. Cook bacon and set on paper towel lined plate. Keep fat on hot in pan.
  3. Fry chicken until cooked through.
  4. Drain pan, retaining a light sheen of fat.
  5. Fry garlic until fragrant. Add tomatoes and stir one minute.
  6. Add 1/2 cup pasta water and heavy cream. Bring to simmer.
  7. Add spinach a handful at a time and allow to wilt.
  8. Remove from heat. Add spaghetti and toss until coated.
  9. Add chicken and crumbled bacon. Garnish with basil.

Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.
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