Grandma’s Barley Soup — and views on karmic retribution

Once, my late grandmother and I were watching TV. I was about 13. I can’t remember the exact context of what we witnessed on the TV show we were watching, but it was basically a bad guy getting his comeuppance, by way of multiple well-deserved punches to the face.

My grandmother turned to me and said, “at some point, everyone needs the universe to kick them in the ass. Maybe it’s not an actual ass-kicking, maybe it’s just a lesson. But if you need it, God gives it to you. Sometimes right in the kisser.”

Grandma’s relationship with God, as far as I knew, was … tenable. She had converted to evangelical Christianity for like five minutes in Britain as a young woman, when she, along with millions of others, was captivated by Billy Graham. That didn’t last long. I know she believed in a higher power, but that was the first real time I had heard her speak about God that way.

I’ve thought about that a lot of times since I have been fighting cancer. Was breast cancer part of a karmic retribution? Was it karma paying me back for that time I didn’t recycle? Or maybe grandma finally having it out with me about that glass punch bowl I broke?

Grandma had a lot of interesting views about karma and dying – she once famously said that if she were ever told she had months left on earth, she would make a list of people she hated — even though I doubt she could count the number of enemies she had on one hand.

And being a murderous, avenging cancer patient kinda has a ring to it. (It would probably make a good movie (*Copyright!) —  but now that it’s happening to me, it’s not how I would have imagined it.

It’s heartbreaking. I have to leave my friends, my boyfriend, my family and my cat (not necessarily in that order). I have time to say goodbye, which is great, but also excruciating. 

It’s momentous. What if everything I read about heaven and hell is actually true? What can I do in my last months to really make the world a better place?

It’s stressful. I have to clean out my apartment, and sell or give away nearly everything I own. I have to find an RV that’s relatively small and easy to handle, yet within my price range.

I have to plan to die.

The last thing I want to waste my time on is hating someone and making my last days all about them instead of me. I know it sounds selfish, but if there’s anytime to say “hey, this is what I WANT so I am making it happen no matter what,” it’s now.

Knowing your time is short – but not knowing how short – is really difficult. Moving is stressful under any circumstances. Travelling the country is hard to plan under any circumstances. Preparing for your imminent demise adds a whole nother layer of weird.

And the clock is ticking.

Maybe I will be dead in six months and none of this will matter. But I can’t help feeling like I have to hit the road. Like, as soon as possible.

At this point, I am frustrated. It feels like that time before a plan comes together, when you feel like maybe you made a mistake in undertaking this huge project. Sometimes that part comes right before everything works out perfectly. Sometimes this part comes right before it all blows up in your face.

Either way, I have to be out of this apartment in just over a week. If I don’t get an RV in the next couple of days (I have a good feeling about one I am going to go see in the morning), I will be taking my stuff to my mom’s house in Tennessee, and then starting my RV search from there. I should be able to find something for a better price there, too.

But that’s Plan B. Plan A is still to hit the road in 8 days, in an RV that I currently do not have. Both seem pretty terrifying.

I don’t know if this stress and insanity is life kicking me in the teeth. I don’t know if cancer coming back, this time with a vengeance, is some sort of karmic retribution for something I did in a past life (or even God forbid, in this one). I don’t know why this is happening to me.

But I know I have to make it count for something.

My grandma was a strong, and slightly crazy, woman. She had left her home country of Scotland at barely 18 years old, escaping an abusive husband with a two-year old (my mother) and an infant. She raised 6 kids on a budget while working full-time and running a household. She doted on her grandchildren and became a Quaker late in life. If anyone knew the value of life, it was Grandma.

I hope that, for her sake, I can take this punch to the chin and remain standing.

Grandma was also an amazing cook. The last week before I went to the hospital, I was craving a big bowl of hot soup, so I adapted her barley beef stew for the Instant Pot. It was a great, hearty meal (actually many, many meals), and it in the IP, you can make it in the summer without heating up your kitchen too much.

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Grandma’s Barley Soup

(adapted for the Instant Pot)

  • 1 lb. ground beef
  • 1 lb. fresh mushrooms, sliced
  • 6 oz. dried pearl barley (about half a bag)
  • 1 large white onion, diced
  • 2 stalks fresh celery, diced
  • 2 large carrots, diced
  • 2-3 tbsp. (minimum) diced garlic
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 2 tsp. paprika
  • 1 tsp. cumin
  • salt and pepper to taste
  • 1 liter water*
  • 2 tabs of beef bouillon or Bisto**

Put the Instant Pot on the sauté setting and add the onions, garlic, celery and carrot. Once the vegetables are slightly cooked (2-3 minutes) add the beef and brown thoroughly.

Turn the Instant Pot off, and add the spices, mushrooms, bouillon, barley and water. Mix thoroughly. Note: you do not need to pre-soak the barley; the Instant Pot will do all of the work.

Place the lid on the Instant Pot, and make sure the vent is closed. Set on High Pressure for 45 minutes. Release naturally.

*You may need to add extra water or broth at the end, Grandma always made a soup like a stew, and a stew practically like a casserole. It’s gonna be thick.

** Grandma was British so she loved Bisto, which is a popular brand that gives a particular flavor. It’s not as easy to find in the states, so any beef bouillon is perfectly fine for this recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Boysenberry Baby Back Ribs and Planning for the trip of your life

I have just under 30 days before I vacate my apartment and hit the road in an RV — which I technically do not yet have.

I have given away most of my clothes, I have packed up half of my apartment, and I have organized an insane amount of schwag. I pick up some cool promotional things from just about every 5k, festival, fun run, concert and foodie event I attend, which leads to a truly astounding array of can koozies, cup coasters, hats, lighters, posters, ticket stubs, race medals, and other random accoutrements.

And don’t even get me started on my collection of cookbooks. This is maybe half of it.

I have, of course, had my mom here to help me. She was in my apartment before I was even discharged from the hospital (see previous post), and has been here since, helping me with cooking, cleaning, laundry, and all sorts of other things, while my broken back heals.

I have also had other family to come cheer me up and help out; my sister and her partner came from Texas, and my brother came from Ventura county with his wife. It has been wonderful to spend some time with them all, especially since I don’t know how much longer I’ll be around.

Aren’t we all adorable?

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To make a very long story very short, my brother and I, for reasons beyond our control as children, didn’t meet each other until we were adults. Since then we have developed a truly wonderful relationship, but it’s kind of a bummer that we weren’t given the chance to know each other for our whole lives.

Regardless, we are making up for lost time, in the best way ever: with BBQ.

Big brother writes a blog, too, check out his theme park blog at Park Journey. Because he goes on so many trips to theme parks, I get the benefit when he shows up with things like a big bottle of boysenberry concentrate from Knott’s Berry Farm.

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I made the most awesome Boysenberry Baby Back Ribs! (See the end of this post for the recipe.)

We also went out with another friend to check out some RV sales lots, so I can get an idea of what type of vehicle I want. I don’t have a truck (or even a car) so I don’t want something I have to haul, and I need something with a standard bed, i.e., not one I have to climb a ladder to get into, or unfold from a table or something. It’s too hard on my poor broken back!

Anyway, I think I narrowed it down to the type of Class C RV I need for this trip.

I will continue to update as I prepare to take off on this amazing trip of a lifetime. I do not yet have an itinerary; nor do I plan to have one. I have a lot of people I would like to see, and there are a lot of monuments and national parks and just beautiful areas of the country that I’ve never seen, and now that I am running out of time, I am very excited to see. I even splurged and bought myself the best travel gift ever: a brand new, spiral-bound, Adventure Edition road atlas!

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This baby even has a full section on all of the national parks! I probably won’t be driving to Alaska (although you never know), but other than that, I really want to see all of the national parks. This will be so fun!

And, yes. I am excited. I have something truly life-changing and amazing to look forward to. I know it might seem weird, in fact I got a few comments and messages about how happy I seem to be about a bucket list road trip. All I can say to that is, I learned a lot from when I had breast cancer before; and I learned a lot about control.

When you have cancer, it’s easy to feel like you have no control over your life … you’re told what to eat, what medicines to take, what horrible treatments to do to your body. You feel like your own body is betraying you; like no matter what you do, this cancer is the one in control, not you. And to a certain extent, that is true.

But.

But.

You always have control over your own reactions to things. Sure, you can be a jerk to the nurse treating you, and probably nobody would blame you, because you have cancer and you’re in pain or you’re sick. But being a jerk isn’t going to make you feel any better. It certainly won’t make your treatment any easier.

A positive attitude, sometimes, is all you have.

I’ve always been a happy person. Sure, I have problems like everyone else, but I am generally happy. I have (had) a great career, a house on the beach, a great boyfriend, a wonderful family, amazing friends .. I don’t have a lot to be angry at the world about. And I am sure not going to let cancer take anything else away from me.

Being sick; I can’t control that.

But I can control how I react to it.

I choose not to be afraid.

I choose not to be angry.

I choose to be happy despite the pain.

I choose to make every moment count.

I choose to live my life as I want to live it.

I choose to end it the way I want to end it.

I am going to ride out on the greatest bucket list trip ever. Hopefully I will see everything I want to see, live another five years, and write a great book about my adventures. Maybe I will have to cut my adventure short if I get too sick or am in too much pain. But I will ride as long as I can and see as much as I can for as long as I can.

It’s gonna be so rad!

 

Boysenberry Baby Back Ribs 

(Instant Pot Recipe)

Ingredients:

  • Two (2) baby back rib racks
  •  about 1/2 of 1 bottle of Knott’s Berry Farm Boysenberry Punch Concentrate, separated (you can purchase online here)
  • 1 cup water
  • 8 oz. tomato paste
  • 3 tbsp. brown sugar
  • about 1/2 diced onion
  • 1-2 heads of crushed garlic
  • smoked salt* and fresh cracked pepper

To prepare:

  1. Place a rack in your Instant Pot inner pot. Add approx. 1/4 of the bottle of boysenberry concentrate and the water to the pot.
  2. Coat the ribs with salt and pepper, and arrange on the rack in the Instant Pot. Set on high pressure for between 15-25 minutes, depending on the thickness of the meat. (Don’t overcook, or the ribs will fall apart before you can eat them; more than 30 minutes will have all the meat falling off of the bone no matter how thick the ribs are.)
  3. While the ribs are in the Instant Pot, sauté the diced onion and garlic with the olive oil in a small pot on the stove. Once the onion is translucent, add the tomato paste and the brown sugar, as well as smoked salt and pepper.
  4. Whisk in about another 1/4 of the bottle of boysenberry concentrate VERY SLOWLY as the sauce simmers. Do not let the sauce get scorched.
  5. Allow the Instant Pot to depressurize naturally, which should take about 15 minutes, at the same time that you allow the sauce to gently simmer.
  6. Once the Instant Pot has depressurized, remove the ribs, coat them in the sauce, and place in your air fryer or under a broiler for about 5-7 minutes until the sauce gets caramelized. Serve and eat immediately.

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*Note: I do not believe in using Liquid Smoke, and smoked salt is an excellent substitute for actual smoked meats, etc. If you must (gulp) use Liquid Smoke, go easy on it.

 

 

 

Instant Pot Mexican Food Night

If you have an Instant Pot, you probably already know about all of the amazing things it can do, and all of the ways it makes cooking for your family a little bit easier. My boyfriend had a special request for dinner last week, so I used my IP to make it happen.

First, being that we both live in San Diego, we eat tons of Mexican food. There is a taco shop on nearly every block in this town. But, since my beloved is allergic to most kinds of beans, it totally cramps our taco shop style. So I decided to make him some refried beans with navy beans – the only type that won’t make him sick. This recipe can be adapted for whatever type of beans you prefer or are not allergic to. 🙂

Refried Beans

  • 4 cans beans (I used navy beans but you can use any type)
  • one onion, chopped
  • 4-5 cloves of garlic, minced
  • 2-3 tbsp. of (concentrated) tomato paste
  • 3 cups of GOOD vegetable stock*
  • salt and pepper
  • garlic powder
  • paprika
  • oregano
  • 1 tbsp. extra virgin olive oil
  • one jalapeno pepper, minced (optional)

Directions:

Put your IP on the sauté function and add the chopped onion, garlic, jalapeno (if applicable) and olive oil. Cook for 4-6 minutes or until the onions are somewhat translucent. Turn off heat.

Open the cans of beans, drain and rinse them, and add to the pot. Add the tomato paste and spices, and mix well. Slowly add the vegetable stock* and put the lid on with the valve closed.

Set on high pressure, and cook for 1-3 hours (the longer you cook it, the more the flavors will marry and get stronger, but cook it for at least one hour). Use natural release.

* About that vegetable stock… homemade is definitely best. Since you already have an Instant Pot (I assume, or you wouldn’t be reading this), I recommend doing this part first. Take all of the vegetable scraps that you have left over from a week of cooking … the ends of herbs and celery, the tops and peels of onions, the seeds from inside gourds, carrot tops and zucchini tips. Save them in a big baggie or mason jar. At the end of the week, empty that bag or jar into the IP, cover it with water, then add ANOTHER 2 cups of water, and cook on high pressure for at least 3-4 hours. If you open the lid and the stock doesn’t seem dank enough (you want it good and dark!), go for another 2 hours. Strain out the leftover vegetable scraps, and there you have some amazing vegetable stock. If you cannot do this, storebought is also OK. But honestly, the stock is where these beans get their flavor.

Of course, one cannot survive off of beans alone, so I also made some delicious chicken tinga … based on one of my favorite Del Real Foods recipes. I based it off of the recipe from A Pinch of Yum, but adapted it to a quick cook in the Instant Pot. This cooks up really fast, even using chicken that isn’t pre-cooked.

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Chicken Tinga

  • 2 lbs. boneless, skinless chicken thighs
  • 1 medium onion, chopped
  •  1 head of garlic, chopped
  • 1 10-oz can of crushed tomatoes
  •  3-4 chipotle peppers in adobo sauce
  •  salt and pepper
  •  1 tbsp. cumin
  •  1 tbsp. dried Mexican oregano
  • 1 tbsp. extra virgin olive oil
  •  1 1/2 cups chicken or vegetable stock (see above for tips on how to make the best vegetable stock)

Put Instant Pot on sauté setting and add onions, garlic, and chipotle peppers. Once the onions are slightly translucent, add the chicken, stock, and spices. Make sure the chicken is covered. Switch to high pressure and cook for 35 minutes, with natural release. Shred chicken and serve immediately.

We made the chicken into a bunch of different dishes … enchiladas, tacos, burritos, even nachos.

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Don’t forget the cocktails … a couple of weeks ago I went to Fred’s Mexican Café in Old Town, and had my first tequila mule (they call it a Donkey Punch). It changed my life.

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So, for our homemade Mexican food night, I subbed my usual whiskey mule for a big tequila mule.

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Pour a generous shot of tequila over ice and add ginger beer or ginger-lime Boochcraft high alcohol kombucha, then add a shot of bitters and a squeeze of lime.

Salud!

 

 

 

Saturday at H Mart

This weekend I finally got to check out the newly-opened H Mart on Balboa Avenue (the one on Mira Mesa is still there, but this second one just opened in early June).

The second H Mart is considerably larger than the older store, and boasts a huge food hall with tons of amazing food.

After perusing the baked goods (that are waiting for you as soon as you walk in the entrance), it occurred to me: one must never go grocery shopping while hungry.

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Luckily, there were plenty of options.

First, I tried some kimchi fried rice from Bann Korean Cuisine. The kimchi was delicious but the dish itself was a little TOO packed with green onions for my taste.

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The busiest part of the food hall, by far, was the Myungrang Hot Dog stand, which features delicious sticked hot dogs coated in a tasty rice batter (and in some cases, squid ink, cheeses, or potato), then you have the option to have them rolled in sugar or coated in any one of a variety of yummy sauces.

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And, of course, you can’t go wrong with the hot dog coated in cheese.

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It was quite interesting … I expected them to be crunchy but I wasn’t prepared for the chewiness of the dough. Also the sugar topping was a great addition, despite how it sounds – the sweetness of the sugar balances perfectly with the saltiness of the hot dog.

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After a quick perusal of the grocery part of the store, and picking up a few essentials – sesame oil, Korean pancake mix, Korean BBQ sauce for grilling later (see below) and some ginger candies – I headed across the street to Cross Street Chicken and Beer for some after-shopping sustenance.

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There was a short wait … but it was worth it.

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I tried the soy garlic wings and the spicy corn poppers, plus a nice flight of IPA beers. I usually drink IPAs, but the beers here were specifically selected to complement the chicken and other dishes.

This place is a gem.

I kept the party going when I got home …I smoked some chicken legs and pork belly using that Korean BBQ sauce …

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… and I used smoked meats, that oniony kimchi fried rice, plus homemade sticky rice and savory Korean pancakes, as my meal prep for the week.

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Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

Easy Yellow Curry with Clouded Judgement IPA

I’ve been cooking up a storm in my new Instant Pot … it makes dishes with that slow-cooked flavor in a fraction of the time!

I was asked by Bitter Brothers Brewing Company to help them create a delicious yellow curry recipe that would pair with their new Clouded Judgement IPA, so I figured my Instant Pot was up to the job!

By the way, I also have instructions at the end of this post on how to make this without an Instant Pot in your slow cooker … but you should really get an IP if you’re able. They are so awesome.

This is my favorite kind of curry or stew – lots of chunky, fresh vegetables, lots of meat and lots of flavor. I use fresh kale and mushrooms in addition to more hearty chunks of onion, carrot and baby corn, but feel free to substitute your favorite hearty greens (chard or mustard greens would be great in this dish).

You can also omit the chicken, and replace the chicken stock with vegetable stock, to make this dish vegetarian or vegan. It’s also gluten-free and paleo/keto friendly (without the beer pairing, of course).

Speaking of beer, this delicious IPA is what they call a “hazy” IPA – which are minimally filtered, if not totally unfiltered. They also often have a distinct citrus flavor, almost like a Hefeweizen. The Clouded Judgement IPA is one of Bitter Brothers’ anniversary beers, and has a great citrusy flavor as well as (not surprisingly) a slightly bitter aftertaste.

It’s perfect to wash down a slightly spicy, chunky curry!

This recipe is fragrant and rich and spicy – but it’s not hot, unless you add the optional chili-garlic paste. I think all of the spices together, as well as the heaviness of the chicken and kale and the slightly sweet creaminess of the coconut milk, come together to pair perfectly with the hoppy haziness of the Clouded Judgement IPA.

Yellow Curry and Clouded Judgement IPA

Easy Yellow (Instant Pot) Curry

(yields approx. 5 servings)

  • 1-1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 10-12 large mushrooms (whole or cut in half)
  • 4-5 stalks red kale, roughly chopped
  • 3 large carrots, diced
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, diced
  • 1 tbsp. ginger paste
  • 1 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 tsp. turmeric
  • salt and pepper
  • 2 cups chicken stock
  • 1 can of baby corn
  • 1 can of coconut milk
  • 1 tbsp. chili-garlic sauce (optional)
  • Cooked rice (or zucchini noodles for a low-carb alternative)

Put your Instant Pot on the “Sautee” setting and let it warm up. Add the onion, garlic, ginger, chicken, and kale to the pot, and stir slowly until the chicken gets brown and the kale and onion starts to wilt.

Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

Chili-Garlic sauce is awesome but optional!

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), turn off the Instant Pot and add the chicken stock, the mushrooms and the baby corn.

Put your Instant Pot on the “Pressure” setting for 10 minutes, with the steam valve closed. After the time is up, allow the pressure to release naturally (which should take about another 5-10 minutes). Add the coconut milk and mix well. Serve immediately over rice or zucchini noodles.

Pin and save the recipe card:

Slow-Cooker Directions:

Warm a large saucepan with olive oil or coconut oil. Add the onion, garlic, ginger, chicken, and kale, and stir slowly until the chicken gets brown and the kale and onion starts to wilt. Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), remove from heat and place all of the ingredients into the slow cooker. Add the chicken stock, the mushrooms and the baby corn.

Set on the “low” setting and simmer for 6-8 hours (or more). Add the coconut milk and mix well. Serve immediately over rice.

Instant Pot Love – How to make yogurt, cheesecake, meatloaf and more

Do you have an Instant Pot yet?

It was apparently the hottest gift for the 2017 holiday season, so if you’re like me, someone who loves you bought you one of these babies.

Happy Holidays to me!

It’s really an amazing machine.

It’s a pressure cooker – but not one of those old and clunky ones that your grandmother used to have that made horrible noises and looked like it might explode at any moment.

This is a computerized cooking machine that is smart enough to remember your past settings and cook everything from hardboiled eggs to cheesecake to BBQ ribs.

After using this machine for a few weeks, I was able to happily donate my old slow cooker (because the IP has a slow cooker setting that doesn’t involve pressurization), my rice cooker (it makes all rice, quinoa, oatmeal, and any other type of grains in half the time of the best rice cooker on the market), and my yogurt maker.

Yogurt

Speaking of yogurt, you can literally make a ton of it at the touch of a button. I recommend setting it up before you go to bed at night, and you’ll wake up to yogurt!

All it requires is:

  • a gallon of milk,
  • a small container of plain yogurt (approx. 6 oz.), and
  • a 5 oz. can of sweetened condensed milk.

Put it on the “Yogurt” setting for 10 hours (or more) and then refrigerate.

That’s it.

Six quarts of homemade Greek yogurt.

That yields 6 quarts of yogurt.

Wow!

Adapting Your Favorites to the IP

My first experiment with this machine was for a tagine recipe … one of my favorite Moroccan dishes with chicken, chicken livers, green olives, preserved lemons, and other veggies.

Instead of slow cooking this for 8-9 hours, or on the stovetop in a fancy tagine clay pot, I simply placed all the ingredients in the Instant Pot and pressure-cooked it for 25 minutes.

Instant Pot Moroccan chicken

I have to admit, I was still a little nervous. Would that be enough time to cook chicken? And to make sure all of the flavors were properly cooked in to the meat?

To my pleased surprise, it turned out beautifully. If you are trying to adapt your favorite recipes to the Instant Pot, check out this link.

I think the most important thing when adapting is to check the pressure release – a “quick release” of the pressure will let the steam escape right away and are for recipes that are not generally slow-cooked (see, for example, the meatloaf and mashed potatoes recipe, below).

For a recipe like this chicken where you want the flavors to be infused into every bite, you will want to do a “natural release” method after the cooking time is over. It takes a few extra minutes, but it’s worth it. And it’s still ready to eat in a fraction of the time.

Sweet Dishes

One of the first rookie mistakes of the Instant Pot is to neglect the sealing ring. The IP comes with a clear ring that fits on the inside of the pressurized lid.

At the very least, you need to make sure the sealing ring is cleaned after every use, or the flavors from whatever you cook will stick to the ring and get into everything you cook later.

If you intend to use your Instant Pot for savory dishes (chicken, ribs, eggs) as well as sweet dishes (cheesecakes and desserts), then the first thing you need to do is buy at least one extra sealing ring. I got a pair of them on Amazon.

Now I only use the red sealing ring for desserts and sweet dishes.

I also purchased a springform pan that fits inside a 6-quart Instant Pot, and I can use this for cheesecakes and other desserts as well as lasagna.

Cheesecake

I made a couple of different types of cheesecake to see how well it worked. Basically, you can make the crust however you like (crushed cookies with melted butter, or even a brownie that is only partially baked in the oven).

Oreo crust!

Then the filling recipe is simple:

  • 4 8-oz. packages of cream cheese
  • 4 large eggs
  • 1 1/2 cups sugar

The most important thing to remember is that the cream cheese and eggs MUST be at room temperature. If not, they will not blend properly and will result in a lumpy cheesecake. Make sure all ingredients are blended and smooth, then pour into your springform pan.

Cook on the (high) pressure setting for 45 minutes, and use the natural release method (which will take about another 10-15 minutes).

Let it cool and garnish with your favorite toppings.

Oreo cheesecake with berries.

This is one of my favorite recipes because it’s so easily adaptable. Try it with lots of different crusts and/or toppings!

Turtle cheesecake with brownie crust

I have tried similar recipes in the oven before, and I even made some in the oven while I was making some in the Instant Pot, just so I could see the difference in flavor and texture. The pressure cooking makes the filling much softer and lighter!

Food parties

During my first couple of weeks with the Instant Pot, I organized a few friends for a tamale party.

If you’ve never been to one, it’s basically a fun way to make a party out of something that can be pretty boring and tedious – making tamales.

Tamales are a popular dish around the holiday season, especially in the southwestern United States and Mexico. They are delicious concoctions of many types of fillings and masa (corn) dough stuffed into corn husks and steamed.

They are also a giant pain to make. Hence, a party.

Tamale party setup

Instead of spending hours doing all the work yourself, you get a few friends, everyone brings fillings and masa dough and corn husks (as well as a few bottles of wine and snacks to sustain you for a long afternoon), and everyone makes a bunch of tamales.

It’s a little bit of work, but everyone goes home with tons of tamales to eat (or freeze for later).

Tons of tamales. Literally.

As you can imagine, the Instant Pot made a ton of work a little easier.

The night before the party, I used my Instant Pot to make a vegetarian filling … literally a variety of vegetables and spices simmered for a few hours. Except that it literally took less than 20 minutes on the pressure setting. It took me longer to chop all of the veggies than it did for me to make a huge amount of delicious vegetarian filling.

Vegetarian tamale filling

I also made a chicken verde filling – literally a few boneless chicken thighs and a big can of salsa verde – that was ready in half an hour.

Saving the day at the tamale party

And, of course, tamales need to be cooked, too; and that usually takes 1 1/2 to 2 hours in standard steamer pot. But I actually brought my Instant Pot with me to the party (did I mention it’s very portable and has a handy handle on top?) and was able to steam a few batches right on the spot.

A full pot (I have a 6-quart) stuffed full of tamales steamed each one beautifully in 30-35 minutes. (Do a quick release afterwards.)

Weeknight Meals

Because the Instant Pot can make short work out of many dishes that would otherwise take hours and hours, it’s perfect for weeknight meals and holiday dinners.

For Christmas dinner I used it to make Brussels sprouts (in 3 minutes!); and for New Year’s, I made black-eyed peas and greens, a delicious Southern New Year’s Day tradition to bring good luck in the new year.

Usually it simmers in my slow cooker for 24 hours. This year, I made it in 35 minutes – from dried beans!

Black-eyed peas and greens for New Year’s Day.

Which brings me to another awesome feature of the Instant Pot – it’s multi-functionality! Although most recipes use the “pressure” setting, there is also an equally awesome “sauté” setting.

For example, before, when I made black-eyed peas in my crock pot, I would brown the onions and garlic and whatnot before adding them to the slow cooker.

With the Instant Pot, you can sauté the veggies, then add the rest of your ingredients and switch the setting to pressure to complete the dish! It saves tons of time in washing multiple pots and pans, not to mention that you are cooking the food in a fraction of the time.

Meatloaf and Mashed Potatoes

The meatloaf and mashed potatoes recipe from I Wash, You Dry is definitely going to be a weeknight supper regular for me. It’s so easy!

Meatloaf and mashed potatoes AT THE SAME TIME!

You place the potatoes and chicken broth at the bottom, then put the wire rack over the potatoes and place the foil-wrapped meatloaf on top. You can even cook a vegetable side dish in there, too.

Meatloaf and potatoes dinner

With only 25 minutes on pressure, and quick release, you can have a delicious dinner on the table in no time.

Sous Vide Eggs and Meal Planning

I usually eat breakfast on the go, and it’s hard to do that and stay healthy sometimes. Luckily, the Instant Pot is also great  for meal prep.

This is another cool Instant Pot accessory … a silicone mold. The Amazon listing says it’s for baby food and egg bites, among other things, but I use it mostly for eggs.

Sous vide egg bites

The most important thing to remember here is to not fill the cups all the way. I made that mistake my first time, and the egg mixture expanded and almost popped out of the container!

Ah well. They still tasted good!

This is a really great way to prepare an easy and healthy breakfast.

You can customize the flavorings (and control the salt and fat, etc.), and make a whole pan of these in less than half an hour – 8 minutes of pressure cooking (which means it will take a moment to get to the appropriate pressure) and then 10 minutes to let the steam naturally release.

The result is a pan of delicious and super-fluffy egg bites you can eat all week long.

Coming soon

In addition to some fun and useful Instant Pot accessories, I treated myself to a new cookbook, too!

I really adore Indian food, and I can’t wait to experience how much easier it is to make at home with the Instant Pot!

Coming up soon on Starbright’s Kitchen!

Please stay tuned to Starbrightskitchen.com to see the creations from Urvashi Pitre’s Indian Instant Pot Cookbook!