Monday, May 13, 2024
Beef stew
3 pounds beef stew meat
2 teaspoons salt
1 teaspoon black pepper
2-3 T olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
1 cup water
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound baby yukons, cut in half, or yukon gold potatoes cut into large chunks
In the Instapot, heat 1 tablespoon of olive oil and brown the meat in batches, adding salt and pepper as listed above; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning.) Transfer the meat to a large bowl and set aside.
Add the onions and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes, and add the garlic toward the end. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Seal and pressure cook for 50 minutes.
Add the carrots and potatoes. Pressure cook for 40 minutes.
Chicken tikka masala
½ cup Greek yogurt (preferably 2% or full fat)
1½ teaspoons salt
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil. Broil for 7 to 8 minutes, turning halfway.
Pumpkin bread/muffins
240 g flour (I used 120g all purpose, 60g ww pasty, and 60g buckwheat)
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 teaspoon ground nutmeg
1/2 cup white sugar
3/4 cup brown sugar
1½ sticks (¾ cup) unsalted butter, melted (or combo of butter and avocado oil)
2 large eggs
1 (15-oz) can 100% pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Spray loaf pan or add muffin liners to tin.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugars. Mix until well combined. Add beaten eggs, butter, and pumpkin and mix.
Turn the batter into the prepared pans (muffin liners should be 2/3 full); bake muffins for about 25-30 minutes and loaf for about 1 hour or more.
3/4 cup brown sugar
1½ sticks (¾ cup) unsalted butter, melted (or combo of butter and avocado oil)
2 large eggs
1 (15-oz) can 100% pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Spray loaf pan or add muffin liners to tin.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugars. Mix until well combined. Add beaten eggs, butter, and pumpkin and mix.
Turn the batter into the prepared pans (muffin liners should be 2/3 full); bake muffins for about 25-30 minutes and loaf for about 1 hour or more.
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