Posted on 06/01/2018 4:24:29 PM PDT by Jamestown1630
Last week we tried ‘roasting’ a whole chicken in the Instant Pot, and used the Lemon and Herb Chicken recipe on the Instant Pot website. The meat itself turned out amazing, very moist and tender; but as we suspected when discussing this last month, the skin was not crispy. We got around this by giving the chicken a few minutes under the broiler after cooking, and as Liz suggested one could use a chef’s torch. We came away from the experience thinking that it’s a great way to do a chicken if you want to use the meat in a recipe, or don’t mind the skin not being crispy; but we will probably roast future chickens in the oven.
A second experiment, however, turned out wonderfully. We tried the ‘Now and Later Butter Chicken’, from ‘The Keto Instant Pot Cookbook’ by Urvashi Pitre. This recipe has become a sort of Internet sensation since the author first posted it, and it was just as interesting and satisfying as the Chicken Biryani that my husband makes, but takes far less time and work. It’s called ‘Now and Later’ because it makes a lot more sauce than you need, which you can freeze and use later with leftover chicken. My husband actually used more chicken than called for, and we still had leftover sauce! The recipe is endorsed by Instant Pot, and can be found on their website:
https://recipes.instantpot.com/recipe/butter-chicken-murgh-makhani
And here is a link to Pitre’s blog, where she chronicles her weight loss journey and makes available lots of recipes:
With summer and gardens coming on, I thought I’d repost here one of my favorite recipes for Summer Squash. I found the following in the Smith and Hawken 'Gardeners' Community Cookbook' (a great recipe book!) and it is one of my husband’s favorite recipes:
Summer Squash with Spinach Filling
For the Squash:
Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.
Spinach Filling for Summer Squash
1 large bunch spinach, using leaves and tender stems, coarsely chopped and well-drained (3/4 lb.) (often I just buy bags of baby spinach for this, and steam them slightly in the microwave.)
4 T butter
1/4 cup finely chopped onion
1/2 cup sour cream
1 tsp. red wine vinegar
Salt
Wilt the still-moist spinach in an ungreased, heavy saute pan over medium heat, or in a microwave bowl at high heat. Drain briefly and then squeeze dry and set aside. (I have found a potato ricer to be the ideal tool for squeezing out steamed spinach.)
Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.
Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.
Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.
Filling can be made ahead and kept in the refrigerator overnight.
(I've also seen similar recipes that add some cheese to the spinach mixture; I think Parmesan would be great.)
-JT
I made these. Some said they don’t look attractive. Which they don’t. But they tasted great! When the batter was in the mix, they still were not solid enough to hold their shape in the deep fryer so I added some breadcrumbs. They ended up like rounded green patties. Tasted yummy, and you can kind of pretend they are healthy.
I used to follow an old Italian chef’s recipe for a very airy egg whitey batter and then quickly fried in a pan. It is a fast exercise and your guests or family should be standing in kitchen ready to eat them. Make the airy batter, pick the flowers from the garden (and I believe you had to pick boy flowers or girl flowers, shoot, don’t remember), then dip them in batter, fry, and eat as soon as they are cool enough to pop into your mouth. Very sensual little appetizer!
I made 2 roasted chickens tonight. Two so there will be leftovers!
It looks like you should pick the males; unless you want the females too, and thus forego the future, full-grown squash plant from that particular flower:
https://www.thekitchn.com/my-favorite-sign-of-summer-squash-blossoms-220816
GARDEN FRITTATA
Ingredients: • tb each butter and peanut oil or vegetable oil •8 eggs, beaten •2 tsp Dijon or coarse ground mustard •1/2 cup green pepper, cored and diced •1/3 cup white or red onion, diced (or 4 green onions, white part and tender green part, chopped) • cup mushrooms, thinly sliced •1/2 cup broccoli, blanched and chopped •2 cups spinach, blanched/well drained •2 minced gar/cl •2 tb ea parsley and chives, freshly chopped •S/p to taste •4 ounces shredded cheddar •1/3 cup garden tomato, seeded and diced
METHOD While 10-12" pan heats on moderate flame, whip eggs/mustard til blended but not frothy •When pan is hot (drop of water sizzles), add the butter/oil combo •When the butter stops foaming, add the peppers, onions and then the mushrooms; saute' 2 minutes •Add broccoli, spinach, garlic and herbs and heat for about one minute
Cassata Ice Cream
CASSATA VERSION--Steep cup currants, ¼ cup Amaretto or rum or fave liqueur. Scoop 2 qts best vanilla ice cream into bowl; microwave for 40-60 sec or leave to soften on counter 10 min. Work a bit w/ heavy spoon to soften just enough for mix-ins (do not thaw fully). Add in quickly combined cup fine-chp glacé pineapple, zested lemon, cup unsalted pistachios, cup fresh or frozen raspberries. Return to freezer container (or set in decorative molds). Cover/freeze 4 hours.
SERVE in slices or scoops (or molds) garnished with diced pistachios; spoon vanilla syrup or maple syrup around plate.
=======================================
CREATE YOUR OWN FLAVORS Try adding cinnamon to vanilla ice cream to scoop on apple pie.
Good on you. You rose to the occasion : )
I’ll bet the result was delicious.
As Modified
Asian Meatballs
Ingredients
Pork Meatballs
Sauce
To serve
Instructions
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls about 1.5 inches, which yielded about 35 meatballs, and place on a greased baking sheet or silpat covered tray. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside or check with meat thermometer, 160 degrees F.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking pour the sauce over the meatballs and gently stir them until covered.
Sprinkle with black sesame seeds and chopped spring onions before serving. The remaining sauce can be served alongside the meatballs for dipping.
We didn’t make the sauce last night. I just drizzled some hoisin Sauce over the meatballs before serving.
COOKED TOMATO SALSA
Blender sauteed onions, 4 c diced canned Italian plum tomatoes,
cup tomato juice, 2 gar/cl, large jalapeno; strain/simmer 20 min.
LIME CREMA
Whisk cup h/cream, 1/4 cup buttermilk. Cover/ set in warm place (gas oven pilot
light) 8 hours. Add a squeeze of lime before serving. Fridges a week.
Glazed Almonds / the kind you bought at Walt Disney World
METHOD Heat/melt 1/3 c butter on 15x10" sheetpan 325 deg oven 7 min.
Now beat frothy 2 egg whites, dash salt, then gradually add cup sugar, beating to stiff peaks.
Gently fold in 16 oz toasted almonds, 4 tsp cinnamon. Pour into pan; stir/coat w/ butter.
Bake/stir every 10 min til almonds are crisp 40 min. Serve warm or room temp.
When I first saw that, I thought it was a Spanish Tortilla (which is actually a sort of potato omelet); I saw a video of one today that had cheese, but this seems to be a more ‘classic’ recipe:
https://www.allrecipes.com/recipe/147109/tortilla-espanola-spanish-tortilla/
I’m glad you like the Butter Chicken. Your Asian Meatballs look good. We use a pork mixture very like that in our potstickers.
I’ll bet that that was where the idea for the meatballs originally came from.
Spanish Tortilla (sort of a potato omelet) usually served warm----a favorite tapa.
I need to make these! The pictures look amazing.
Oreo Cream FIlled Brownies
Ingredients
Brownie
3/4 cup semi-sweet chocolate chips
1/2 cup butter, cut into cubes
1 tsp vanilla
2 eggs
1 cup granulated sugar
1 tsp salt
3/4 cup flour
Filling
1/2 cup vegetable shortening or butter, room temperature
1 tsp granulated sugar
3 1/2 cups powdered sugar
1/2 tsp vanilla
3 Tbsp hot water
Instructions
Brownie
Preheat oven to 400°. Spray a 10×15 sized pan (jelly roll pan) with non stick spray. Line bottom with parchment paper and spray parchment with nonstick spray. Set aside.
In medium microwave-safe bowl combine cubed butter and chocolate chips. Heat on high for 1 minute in microwave and stir until smooth. Add in vanilla and stir. Set aside.
In bowl of stand mixer beat eggs and sugar until pale in color. Add in flour and salt and mix on low until combined. Pour in melted chocolate mixture and stir until incorporated.
Spread batter evenly into prepared pan and bake for 8-10 minutes until center is set. Allow pan to cool completely on a wire rack before filling.
Filling
Combine all filling ingredients into a mixing bowl and beat until smooth.
Assembly
Loosen edges of the brownie from the sides of the pan with a butter knife. Invert pan onto a cutting board, releasing the brownie from the pan. Cut brownie in half with a knife.
Spread filling on the bottom side of one of the halves. Place the other half of the brownie directly on top. Cut into squares.
Notes
store airtight at room temperature for 3 days.
https://cookiesandcups.com/oreo-cream-filled-brownies/
I am going to try this soon. I have all the ingredients :)
That Filling recipe is a keeper.......has many uses in desserts.
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