Lentil soup, pressure cooker

 This soup is adaptable and easy to make in an electric pressure cooker. Use the recipe as a guideline: If you don’t have a certain spice listed, simply omit or substitute with spices you have. You can also switch up the vegetables.

I made this soup for a friend who was recovering from surgery because it's packed with spices and vegetables, both of which contain antioxidants that protect the body from damage and phytochemicals that have important functions in the body and may protect against cancer.

Servings: 6

Ingredients

1/2 cup orange lentils (or other dry type)

2 teaspoons olive oil

1 yellow onion, chopped

6 or more cloves of garlic, chopped or grated

2 cups carrots, sliced

1 cup celery, sliced

1 cup cooked beans (navy, garbanzo, or kidney)

1 cup tomatoes, diced

6 cups water or vegetable broth

1 small potato, diced

1 teaspoon turmeric

1 teaspoon garam masala (Indian spice blend)

1 teaspoon ground cinnamon

2 teaspoons cumin

1 tablespoon balsamic vinegar

2 bay leaves (optional)

Pepper, to taste (optional)

Kosher salt, to taste (optional)

1 lemon, freshly squeezed

Directions

Rinse the lentils well under cold tap water and drain.

In your electric pressure cooker, heat the olive oil using the sauté setting. Add the onion and cook until translucent, about 4 minutes.

Stir in the garlic and cook 30 seconds.

Add the carrots and celery and cook until they begin to soften, about 5 minutes.

Add the rinsed lentils, beans, tomatoes, water or vegetable broth, potato, turmeric, garam masala, cinnamon, cumin, and balsamic vinegar along with the bay leaves, pepper, and salt (if desired). Close the lid, turn the valve to “sealing,” select the “manual” button, and cook on high pressure for 5 minutes.

When the pressure cooker completes its natural pressure release, it is ready to eat! Give it a taste test and adjust the spices if desired.

Serve warm with freshly squeezed lemon to taste.

Lentil soup with sweet potatoes and kale

 Lentils have been a year-round staple in my pantry for many years. Different from other pulses (the dried seeds of legumes), lentils cook fairly quickly and require no overnight soaking, which makes them ideal for busy weeknight meals. Their versatility allows them to be used in salads during the warmer months and in hearty casseroles and soups in the winter. In addition, their nutritional value sets them apart as a great plant-based protein alternative — high in fiber, folate, thiamin, and iron.

After cooking lentils for many years, I have found that the best way to prevent them from getting mushy or drying out is to bring them to a rapid simmer and then reduce the heat to low for the rest of the cooking. Not convinced yet? What about adding your favorite ingredients and seasonings? Lentils have been enjoyed in several cuisines around the world for centuries, so now it is time to make this nutritious pulse your own.

Servings: 8 to 10

Ingredients

1 tablespoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

2 small sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 cups brown lentils

7 1/2 cups low-sodium vegetable broth

2 cups water

1 large tomato, diced

2 bay leaves

1 teaspoon dried thyme

2 cups chopped fresh kale

Salt and pepper, to taste

Directions

In a large pot, heat the oil. 

Add the onion and garlic. Sauté until onion is tender and garlic is light brown in color. Add carrot, celery and sweet potatoes. Cook until vegetables soften, about 5 to 7 minutes. 

Stir in the lentils, vegetable broth and water. Add the diced tomatoes, bay leaves and thyme and stir.  Cook on medium-low heat for 30 to 40 minutes or until lentils are cooked. 

Add the fresh kale. Season with salt and pepper (if needed) and stir. 

Remove bay leaves and serve warm.

* 1/2 to a teaspoon turmeric for additional taste and health benefits

* we love to use cumin...it is also good for health....just a little not to much.....garlic, onion

Red lentil soup with spinach

 Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, chopped

2 large garlic cloves, chopped

1 heaping tablespoon tomato paste

1 heaping teaspoon ground cumin

Large pinch chili powder or cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups low-sodium vegetable broth

2 cups water

1 cup red lentils

2 medium carrots, chopped (If they are washed well, I don't bother to peel them)

2 large handfuls baby spinach leaves

Lemon juice to taste

Directions

In a large soup pot over medium heat, heat the olive oil to shimmering. 

Add the onion and garlic and sauté for about 4 minutes. 

Stir in the tomato paste, cumin, chili, salt, pepper and cook a minute or two. 

Add the broth, water, lentils, and carrots. Turn down heat and bring to a simmer.

Gently simmer partially covered about 30 minutes until the lentils are tender.  

Use an immersion blender just enough to leave the soup chunky, or use a blender to puree about half of the soup, then add it back to the pot. If using a blender, remember to take the center piece out of the blender lid and cover with a folded kitchen towel to let the steam escape.  

Stir in the spinach.  

Add lemon juice to taste.

** I made this soup in a pressure cooker, 5 minutes cooking once the cooker was pressurized.

Some adjustment was made as I didn't have tomato paste, instead used 14.5 oz can of diced tomatoes - pureed. Coconut oil was used in place of the olive oil. Leftover chicken was added as well.

The outcome was DELICIOUS!! And very filling.

BIG HIT!

Meatballs and spaghetti by 李靚蕾 @jl.leilei

 肉丸吃起來一模一樣的🍝🍴

《素肉丸番茄義大利麵》

食譜來啦 

(今天的食譜是使用純植物肉碎的食譜，下次再分享用新鮮食材製作的方法)💗

▪️材料：460 g 純植物肉碎，1/2杯 大豆起士絲，1/2 杯 麵包粉（或1片無蛋奶白土司撕成小塊），1-2 匙 豆漿，1/2杯 香菜，1顆 甜洋蔥，3匙 橄欖油（或松露油），2 個 大蒜，8顆 牛番茄，小番茄（適量），1個 新鮮玉米，1個 胡蘿蔔，蘑菇（適量），花椰菜（適量），純淨水，1盒 義大利麵，烤盤烘培紙，（依個人喜好決定是否加番茄醬/鹽/胡椒調味） 

▪️作法：
1. 預熱烤箱約220度左右，在烤盤上鋪烘培紙
2. 大鍋加入純淨水煮義大利麵
3. 蔬菜洗淨，削皮切塊（甜洋蔥一半切塊，一半切碎），牛番茄切碎製作番茄醬汁，大蒜切片
4. 麵包粉加入豆漿拌勻
5. 加入純植物肉碎、起士絲、香菜、碎洋蔥用手抓勻，揉成肉球放入烤盤，烤約15～20分鐘，直到表面整體上色。
6. 炒鍋加入橄欖油預熱，加入蒜頭爆香，加入蔬菜，炒熟
7. 加入番茄醬汁和肉丸，加入約半杯純淨水，煮好的義大利麵，撒上切碎的香菜

Borscht soup 羅宋湯

 營養好吃的羅宋湯🤗🥕🥦🥣

備料：番茄（6顆），馬鈴薯（2顆），洋蔥（1顆）, 胡蘿蔔（1顆），牛肋條（2斤），純淨水（約1800ml）, 橄欖油（少許），玉米（1條），番茄醬（依個人喜好決定是否加入：約110ml)，花椰菜（少許） ▪️食譜：

1. 番茄洗淨用刀子划十字，滾水煮10分鐘，沖冷水，剝皮切丁
2. 洋蔥洗淨削皮切丁，胡蘿蔔/馬鈴薯切塊（切大塊一點才不會融化在湯裡）
3. 放入橄欖油＋洋蔥/胡蘿蔔炒香
4. 牛肋條切塊，用大火川燙五分鐘撈起去血水
5. 煮湯鍋放入約1800ml純淨水，放入牛肋條＋洋蔥＋胡蘿蔔＋番茄大火煮10分鐘，轉小火熬煮30分鐘
6. 加入馬鈴薯（也可依個人喜好加入花椰菜+玉米+番茄醬等其他配料）轉中火10分鐘，轉小火熬煮15分鐘，確認牛肋條煮爛後關火

Chicken soup with pears

陪伴我們家一整個流感季節的［水梨紅棗雞湯］全天然無添加，寶寶也可以喝的療癒養生食譜來了😛👩🏻‍🍳🥣

 ▪️材料：全雞（1隻），水梨 asian pear（1顆），紅棗/枸杞/香菇/山藥/玉米粒（適量）

▪️作法：
1. 全雞洗淨放入冷水鍋，水滾後中火川燙5分鐘
2. 紅棗/枸杞/香菇/玉米洗淨泡水10分鐘
3. 香菇/山藥切塊
4. 水梨去皮切塊
5. 將全雞撈出，放入煮鍋，加入純淨水至8分滿，大火熬煮，水滾後調整中火後熬煮20分鐘
6. 加入紅棗/枸杞/香菇/玉米/水梨15分鐘後，加入山藥10分鐘後調整小火熬煮30分鐘

Lemongrass chicken skewers

 lemongrass chicken skewers over a charcoal fire

ADDED RECIPE:

Cut chicken thighs into thick chunks. I like it in thicker chunks.

Marinade chicken overnight with: 

Lots of lemongrass

2tbs Soy paste

2tbs oyster sauce

2tbs fish sauce

2tbs sugar 

grated ginger

grated garlic

spring onions chopped (save white parts to put on skewers)

Bit of oil

Bun Bo Hue - Nuocmama Food Instagram

Bún bò huế /Vietnamese spicy beef noodle with fall off the bone beef rib, fatty beef brisket and rare steak. Spicy level mild to medium. Swipe left to see video of how the rare steak are being cooked.

Cold weather is for steaming hot and spicy soup.

Recipe: full video recipe on my highlight under “bun Bo hue”

Preparing seasoning

• 1 pk- 2oz bun bo hue season (any brand)

• 1/4 cup cooking oil

• 2 tablespoon minced garlic

• 1/4 cup sliced shallots

• 3 tablespoon minced lemongrass

In a sauce pan add cooking oil, chopped lemongrass, garlic, shallots and bun bo hue seasoning package. Fry until fragrant and set aside.

Broth:

•1.5 gallon water

•4-5 lbs beef back ribs (parboiled)

•2 lbs beef brisket ( cut into 1/2 lbs pieces and parboiled )

•rare steak(thinly sliced)

•3 tablespoon Quoc Viet bun bo hue soup base by @quocvietfoodsusa. (optional, you can use 1 tbs of shrimp paste)

•2 tablespoon fish sauce( 3 crabs brand)

•1 teaspoon of msg ( optional))

•3 oz rock sugar (optional, 2 tablespoon white sugar)

•8-10 pieces of lemon grass( cut into 3 inches, lightly smash)

•2 tablespoon salt (more if needed)

1•In a big pot of water add parboiled beef ribs, brisket, salt, sugar, msg and lemongrass stick. Bring back to a boil. Removed all the foam and scums on top.

2•Add already made bun bo hue mixture and Quocviet seasoning or shrimp paste.

3•Bring to a boil then back down to low for simmering.

4•Cover and let simmer for 1 hrs. Removed the brisket.

5•Add more water if needed.

6•Continue to simmer for another hours or until beef ribs are tender to your liking.

8•Add fish sauce. Taste and adjust.

Thinly sliced brisket for topping. I don’t like to cook the brisket too long, because I like the crunchy texture. Add rare steak. Hot broth with help cook the rare steak when served. The color looks spicy, but it’s not that spicy. Enjo

Chef Ramsay’s roasted chicken with chickpeas

 3-4lbs whole chicken, 1 can garbanzo beans, 2 red peppers, 1/2 pack of thyme (fresh herbs), 1/2 pack tarragon, 2 small lemon or one large, 3 bulbs garlic, olive oil, butter, salt and pepper

Dress up the beans sauce…

1:1:1 Dijon mustard, aged balsamic, runny honey, and olive oil to ur liking.

Prepped this during my lunch break working from home and put it altogether right after.. oven did all the work

Braised salmon belly in clay pot

2 tbsp sugar

3 tbsp water

Make caramel sauce with sugar and water.

Then add below for sauce.

1-2 tbsp oil

2-3 tbsp chopped green onions

1 tbsp chopped garlic

1 tsp black pepper

2-3 tbsp chopped shallots

2 tbsp fish sauce

Add salmon belly

1/2 tsp of chicken bouillon

1/2 tsp of seasoning mix (1 tbsp salt + 2 tbsp sugar mixed together) **

Cover & simmer for 7-10 min

recipe: caramel, vegetable oil, green onions, garlic, shallots, black pepper, fish sauce, salmon belly, red chili, fried garlic. Season to taste with seasoning mix/fish sauce].

**Seasoning mix: 1:2 ratio of salt & sugar. Can premake and put in a jar. Instagram: occomestibles

Apple Podcasts presents the Best of 2021

Each year, Apple recognizes the best and most popular podcasts for their exceptional content, unique ability to engage audiences, and innovation in craft, spanning production, presentation, sound design, and more, that expand the definition of podcasting and deepen its impact on listeners worldwide. This year, Apple Podcasts Best of 2021 features shows and creators that provided listeners with a powerful sense of connection in a challenging and uncertain time, curated by Apple Podcasts’ world-class editorial team.

Apple Podcasts is pleased to recognize “A Slight Change of Plans” with Maya Shankar from Pushkin Industries as Best Show of the Year, and “Anything for Selena” with Maria Garcia from WBUR and Futuro Studios as Newcomer of the Year. These deeply personal yet universally relatable shows grapple with profound change, perceptions of identity and self-worth, and the meaning of belonging, with thought-provoking discussions that reflect the human experience.

“2021 marked the start of a new chapter for podcasting with shows that moved us in ways unlike ever before,” said Oliver Schusser, Apple’s vice president of Apple Music and Beats. “We are honored to recognize the phenomenal creators who are redefining podcasting with this year’s best shows, and to help more listeners around the world discover, enjoy, and support their inspiring work.”

Best Show of the Year: “A Slight Change of Plans” with Maya Shankar

Newcomer of the Year: “Anything for Selena” with Maria Garcia

Shows of the Year

“A Kids Book About: The Podcast” with Matthew Winner, for taking a thoughtful, friendly, and considered approach to explaining the big things in life — fear, failure, and divorce, for instance — but also activism, sharing, and money, to kids.

“Anything Goes with Emma Chamberlain,” for making listeners feel as though they’re her best friend, helping them through doubt and sadness with her unique frankness, keen observations, and genuine affection.

“Good Inside with Dr. Becky,” for Becky Kennedy’s calming, validating voice to parents everywhere, acknowledging that if this time (and parenting generally) feels hard, that’s because it is.

“Las Culturistas with Matt Rogers and Bowen Yang” from Will Ferrell’s Big Money Players Network, for a joyfully escapist experience that takes listeners on a quirky, hilarious, and unforgettable journey into the beating heart of culture.

“Pantsuit Politics” with Sarah Stewart Holland and Beth Silvers, for offering a unique approach to the news and politics through grace-filled conversations that unpack the valid, complicated, hard differences that persist in this moment.

“Teenager Therapy” with Gael Aitor, Kayla Suarez, Mark Hugo, and Thomas Pham, for reminding everyone that direct, vulnerable conversations among friends — no matter the issue — is the best medicine.

“The Experiment” from The Atlantic and WNYC Studios with Julia Longoria, for elucidating the notion that countries — like people — are unfinished works in progress, and facilitating a dialogue about what it means to be a citizen.

“The Midnight Miracle” from Luminary with Talib Kweli, yasiin bey, and Dave Chappelle, for a completely original experience that transports listeners into the room with remarkable energy from its hosts and very special guests.

“This Land” from Crooked Media with Rebecca Nagle, for investigating and explaining the experiences of Native Americans to recontextualize America’s understanding of its own history.

“U Up?” with Jordana Abraham and Jared Freid, for exploring the very real — often hilarious — concerns of trying to find a partner, with banter that keeps listeners coming back no matter their relationship status.

Episodes of the Year

“A Friendly Ghost Story,” about a painful, personal ghosting experience that explores the complexity of human relationships, from “Invisibilia” with Yowei Shaw and Kia Miakka Natisse by NPR.

“Bubba Wallace,” from Club Shay Shay by FOX Sports, which sees host Shannon Sharpe and Bubba Wallace, a Daytona 500 runner-up and the first African American driver to win Rookie of the Year in a NASCAR series, discuss the intersection of sports, politics, entertainment, and humanity.

“Glorious Basterds,” about a chance encounter with Paul Rudd at a movie theater that causes a formerly devout Jehovah’s Witness to rethink her future and embark on a new life, from “Storytime with Seth Rogen” by Earwolf.

“How Do I Love Someone?” a nonfiction rom-com about love during the pandemic, from “WILD” with Megan Tan by LAist Studios and KPCC.

“My Parents, Ellen and Tom,” a clear-eyed gem of an episode that sees host Ian Coss examine divorce by interviewing his parents about how and why their marriage ended without anger or recrimination, from “Forever is a Long Time.”

“The Body Mass Index,” about the complicated history of the BMI and the “obesity epidemic,” from “Maintenance Phase” with Aubrey Gordon and Michael Hobbes.

“The People in the Neighborhood,” which examines the murder of George Floyd through the neighbors who bore witness to it, from “Still Processing” with Jenna Wortham and Wesley Morris by the New York Times.

“The Symphony,” a mesmerizing, lyrical trip featuring Kevin Hart, Questlove, Mo Amer, Bill Burr, Pras, Michelle Wolf, and Jon Stewart, from “The Midnight Miracle” with Talib Kweli, yasiin bey, and Dave Chappelle, by Luminary.

“The Unwritten Rules of Black TV,” which traces the cyclical, uneven history of Black representation on television, from “The Experiment” with Hannah Giorgis by The Atlantic and WNYC Studios.

“This Strange Story,” about people who were completely cut off from the world when 9/11 happened and how they processed it, from “9/12” with Dan Taberski by Amazon Music, Wondery, and Pineapple Street Studios.

Apple Podcasts Charts

Apple Podcasts also published new charts today, highlighting the most popular new shows, free channels, and individual shows and channels with subscriptions that launched this year in the US. Listeners can browse these new charts, plus those for all Top Shows and Top Episodes, at apple.co/podcasts.

Top New Shows

1. “We Can Do Hard Things with Glennon Doyle”
2. “Mommy Doomsday” with Keith Morrison from Dateline NBC
3. “The Apology Line” with Marissa Bridge from Wondery
4. “Dr. Death Season 3: Miracle Man” with Laura Beil from Wondery
5. “Murdaugh Murders” with Mandy Matney
6. “O.C. Swingers” with Justine Harman
7. “The Ezra Klein Show” from New York Times Opinion
8. “Suspect” with Eric Benson and Matthew Shaer from Wondery and Campside Media
9. “Dark History” with Bailey Sarian
10. “Unraveled” with Alexis Linkletter and Billy Jensen from discovery+

Top Free Channels

1. audiochuck
2. The New York Times
3. iHeartPodcast Network
4. Dateline NBC
5. Barstool Sports
6. ABC News
7. ESPN
8. Exactly Right
9. Crooked Media
10. TED Audio Collective

Top Subscriptions

Individual Shows

1. “Bad Blood: The Final Chapter” with John Carreyrou
2. “The Just Enough Family” with Ariel Levy
3. “U Up?” with Jordana Abraham and Jared Freid
4. “Fresh Air” with Terry Gross
5. “The Handoff” with Don Lemon and Chris Cuomo
6. “How I Built This” with Guy Raz
7. “Chameleon” with Josh Dean, Vanessa Grigoriadis and Trevor Aaronson
8. “Diet Starts Tomorrow” with Aleen Dreksler and Sami Sage
9. “Planet Money” with Amanda Aronczyk, Erika Beras, Mary Childs, Jacob Goldstein, Sarah Gonzalez, Alexi Horowitz-Ghazi and Kenny Malone
10. “Swindled” with A Concerned Citizen

Channels

1. Wondery
2. Luminary
3. Sword and Scale
4. Tenderfoot TV
5. QCODE
6. Pushkin Industries
7. Imperative Entertainment
8. Radiotopia
9. Realm
10. The Athletic

Kenji's Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe

This one pot stew is about as simple as they come, combining just five ingredients: chicken, potatoes, fresh tomatoes, onion, and a bay leaf. No stock, no water, nothing except a bit of salt and pepper. Everything gets tossed raw into the pressure cooker, the lid gets snapped on, and then the lot gets cooked at high pressure for half an hour. What emerges is nothing short of miraculous.

Ingredients

Save Recipe

4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks

1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)

4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)

1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks

2 bay leaves

Kosher salt and freshly ground black pepper

Directions

Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Kenji's Chicken Chile Verde Pressure Cooker Recipe

https://www.seriouseats.com/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe

Chile verde, to be exact. Just like my more traditional pork-based chile verde, the main flavorings here are poblano, Serrano, and Anaheim peppers (if you can get Hatch chiles, use 'em), along with tomatillos, garlic, onion, and cumin.

The process, on the other hand, is way, way simpler. Here's the first step: Dump everything into your pressure cooker.

Here's the second step: Turn the pressure cooker on. Don't worry, the hard part is over.

When you open up that pressure cooker, you should see a bubbling pot of richly flavored broth with a nice slick of chicken fat floating on the top and very, very soft vegetables. All that's left to do is remove that chicken and set it aside until it's easy to shred. (If you want to make this even easier, go ahead and use boneless, skinless chicken thighs. You'll lose a bit of flavor, but the dish becomes nearly effortless.)

Once the chicken is out, purée the broth and vegetables with an immersion blender or a countertop blender until smooth, adding a handful of cilantro leaves and a big dash of fish sauce in the process. The former adds freshness to what has become a very richly flavored sauce in the pressure cooker while the latter adds more umami depth. Don't worry, your sauce will not taste like fish. I promise you.

Just like with those enchiladas and the Colombian chicken stew, I wondered if flavor could be improved with a few minor extra steps like sautéing the aromatics before adding the pressure, but surprisingly, the difference is extremely minimal. The high heat of a pressure cooker does a pretty great job of creating complex flavors while the vapor-tight seal means that everything that comes out of those vegetables and chicken stays in the pot, exactly where you want it.

I serve up the chile verde with some warm corn tortillas, limes, and whole cilantro sprigs artfully and meticulously arranged on my table to look like they accidentally just fell there. I do this because it makes the photos look better and when I have better looking photos, I get more folks to share and read my stories. This in turn leads to more people cooking great recipes at home, which in turn makes the world a better place.

Ingredients

Save Recipe

3 pounds bone-in, skin-on chicken thighs and drumsticks

1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)

12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)

10 ounces white onion, roughly chopped (about 1 medium)

6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)

2 Serrano or jalapeño peppers, roughly chopped, stems discarded

6 medium cloves garlic, peeled

1 tablespoon whole cumin seeds, toasted and ground

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

1 tablespoon Asian fish sauce, such as Red Boat

Fresh corn tortillas and lime wedges, for serving

Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.

Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Kenji’s Pressure Cooker Pork Chile Verde recipe

 https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe

To begin, combine a few pounds of nicely marbled pork shoulder, cut into large chunks, with some quartered tomatillos, a roughly chopped onion, garlic, and green chiles. After everything is cooked, you purée the sauce, so leaving the meat in big, two-inch chunks makes it easy to grab. Don't worry, the pieces get tender enough that you can shred them with a fork as you eat.

What chiles you use depends on your taste and availability. For my money, there's nothing better than green Hatch chiles in a stew like this. But if you can't get them, a combination of poblano, Anaheim, Cubanelle, jalapeño, and serrano peppers is fine.

I typically use fresh chiles for this, but if you have frozen or jarred roasted Hatch chiles, they'll also work. The tomatillos provide the bulk of the liquid in this recipe, so don't worry about that.

Next, I season everything with a big pinch of salt and toasted, ground cumin.

I dump the ingredients into a pressure cooker, heat it until things start sizzling and steaming, then close the lid. At this stage, you may be thinking, Wait a minute, aren't I breaking two of the basic rules of pressure cooking by overfilling the container and not adding any liquid? Believe me, everything is gonna be all right. Inside that sealed cooker, those tomatillos break down rapidly, releasing their juices to the bottom of the pot and lowering the level of the food at the same time. Once it reaches high pressure, it'll take just half an hour for the pork shoulder to break down to a spoonably tender, juicy texture.

To finish the chile, I remove the pork with tongs, add a handful of cilantro and a dash of fish sauce (to enhance the meatiness of the dish—it won't make anything taste fishy), then blend it all together with a hand blender before stirring the meat back in.

Next...there is no next. It's done. Wasn't that easy?

It really is one of the most mind-blowing weeknight dinner tricks I know. Every time I make this kind of dish, I can't believe how much flavor I get with so little work.

Ingredients

Save Recipe

4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks

3/4 pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded

2/3 pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)

6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)

2 serrano or jalapeño chiles, roughly chopped, stems discarded (see note)

8 ounces white onion (about 1 medium; 225g), roughly chopped

6 medium cloves garlic, peeled

1 tablespoon (15g) whole cumin seed, toasted and ground (see note)

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish

1 tablespoon (15ml) Asian fish sauce, such as Red Boat

Fresh corn tortillas and lime wedges, for serving

Directions

In a pressure cooker, combine pork, tomatillos, poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

NOTES: 

You can use other fresh green chiles in place of Anaheims, poblanos, and serranos. Using 100% Hatch chiles is a good way to go. You can also replace the fresh chiles with frozen or jarred roasted green chiles, using the same amount by weight.

Toast cumin in a dry skillet and grind with a spice grinder or a mortar and pestle for the most flavor. If there's one thing you can do to improve the flavor of any dish that includes dry spices, it's to use whole spices and grind them with a mortar and pestle. The difference it makes in side-by-side tests is astonishing, and cleaning a mortar and pestle is easier than cleaning an electric spice grinder.

Hong Kong Breakfast Macaroni Soup

Breakfast Macaroni Soup

But back to the macaroni soup. Their macaroni soup has the softest macaroni and the creamiest soup. By how much I talk about it, I am clearly obsessed with their food and thus why I’ve made it my mission to replicate their dishes. After numerous trial runs in the kitchen, I’ve arrived at this recipe. This recipe is closest thing to the macaroni soup you’d have at Australia Dairy Company. The soup is creamy, the macaroni is cooked to perfection, and the toppings can be interchangeable! You can add the classic ham, spam, or turkey with some vegetables to make this easy breakfast meal. Top it off with a crispy pan fried egg on top and you have yourself a nice protein packed meal to start off your day. I hope you enjoy this recipe, bon appetit!

for the macaroni soup (Lucas Sin):

kosher salt, to taste 

1 cup|140 grams elbow macaroni

1 (10 ½ ounce|298 gram) can condensed cream of chicken 

1 cup|250 ml chicken stock or water

2 tablespoons Shaoxing wine

3 slices deli ham, thinly sliced

sesame oil, to taste

white pepper, to taste 

Make the macaroni soup: Bring a large pot of generously salted water to a boil. Add the macaroni and cook 2 minutes over whatever the box says is al dente. Drain and set aside.

Meanwhile, bring the soup, stock, Shaoxing wine, and 3 ½ cups|830 ml water to a boil over high in a medium saucepan. Reduce the heat to maintain a simmer and cook 5 minutes. Season with salt and keep warm.

To serve, divide the macaroni among two bowls and top with the soup and some slices of ham. Drizzle with sesame oil and sprinkle with white pepper.

** Ingredients

1 can of Campbell’s cream of chicken soup

1 tsp chicken bouillon

1 tsp salt

1 cup of spinach or choy sum

3 ½ cups of water

1 cup of elbow macaroni

4-5 slices of spam

2 eggs

Instructions

Bring a pot of water to a boil and add macaroni. Cook 9-10 minutes until the macaroni is soft. 

In a pot, add cream of chicken soup, water, chicken bouillon, salt, and bring to a boil. Add in spinach to cook. 

While macaroni is cooking, pan fry a slice of spam on medium heat, until lightly brown on each side. After spam is done frying, add 1 tsp of oil to pan and crack egg onto the pan. Wait a few minutes until the edges of the egg are brown and crispy, and then take off the heat. 

To plate, pour macaroni into a bowl, then spam, and top with egg. Pour soup into the bowl to finish and serve.

Barbecued pork tenderloin with plum sauce

Barbecued pork tenderloin with plum sauce

This tasty, do-ahead appetizer is my adaptation of a dish my mother learned to cook in her long-ago Chinese cooking class.

1½ lb (700 g) pork tenderloin

1/3 cup (75 mL) honey

1 cup (250 mL) soy sauce or tamari

Freshly ground pepper to taste

Hot mustard

Sesame seeds

Plum Sauce

1 ½ tsp (7 mL) dry mustard

1 ½ tsp (7 mL) cider vinegar

Dash of salt

Pinch of dried red pepper flakes

Silver of garlic

½ cup (125 mL) apricot jam

½ tsp (2 mL) soy sauce or tamari

1 tsp (5 mL) grated fresh ginger

Method:

Spread honey over tenderloin and marinate for 2 hours in soy sauce in a plastic bag for 2 hours.

Remove tenderloins from marinade (reserve) and grill over medium-hot coals, turning several times and brushing with marinade, for 20 to 30 minutes, until an instant-read thermometer registers 150°F to 155°F in the centre. (Alternatively, sear tenderloins in a cast-iron skillet and roast at 400°F until done, 20 to 25 minutes.)

Transfer to a plate, cover with plastic wrap and refrigerate overnight. Meanwhile, made the plum sauce: Combine the mustard, vinegar, salt, red pepper flakes, garlic, jam, soy sauce and ginger in a small saucepan and bring to a simmer over medium heat. Set aside to cool.

Transfer chilled tenderloins to a cutting board and cut crosswise into slices about ¼-inch thick. Arrange on a platter and serve with hot mustard, toasted sesame seeds and plum sauce.

Crispy Sheet-Pan Noodles With Glazed Tofu

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. Hetty McKinnon

FOR THE NOODLES:

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

2 tablespoons sesame oil

2 tablespoon neutral oil, such as grapeseed or vegetable

2 tablespoons soy sauce

 Kosher salt

1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices

3 baby bok choy, trimmed and sliced vertically into 4 pieces

 Handful of cilantro leaves

FOR THE MARINADE:

2 tablespoons hoisin

1 tablespoon sesame oil

1 tablespoon maple syrup

1 garlic clove, grated

1 teaspoon sesame seeds

PREPARATION

Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.

Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.

Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.

Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.

Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.

Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

** Serves 4

Ingredients:

1 bell pepper (any color), finely sliced

1 carrot, peeled and finely sliced diagonally

1 broccoli head, cut into florets

1 tablespoon toasted sesame oil

Extra-virgin olive oil

9 ounces (255g) dried thin egg noodles

1 can (8.8 ounce/250g) cut baby corn, drained

5 ounces (140g) asparagus, woody ends trimmed, cut into 2-inch (5cm) pieces

1 scallion, finely sliced

Handful of cilantro leaves

2 tablespoons toasted white sesame seeds

Sea salt

Soy seasoning:

1 tablespoon toasted sesame oil

1/4 cup (60ml) soy sauce, tamari or coconut aminos

1 tablespoon vegetarian stir-fry sauce

1/4 teaspoon white pepper

1 small garlic clove, grated

Substitute:

Broccoli: Asian greens

Asparagus: sugar snap peas or snow peas

Vegetarian stir-fry sauce: omit if unavailable

Egg noodles: ramen noodles

Veganize:

Use wheat noodles

Cantonese chow mein is well known for its contrasting textures – crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble sheet pan is also a handy way to rustle it up with minimal effort. Simply throw everything on a sheet pan and let the oven do the work for you. It’s also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you’re less concerned about crispiness, use whatever noodles you have on hand. 

Preheat the oven to 400°F (200°C).

Place the bell pepper, carrot and broccoli on a half sheet pan (about 13 x 18 inches / 32.5 x 45cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.

Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about 4-5 minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.

For the soy seasoning, combine all the ingredients in a small bowl.

Remove the sheet pan from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.

Remove the sheet pan from the oven, drizzle over the soy seasoning and toss well. Scatter over the scallion, cilantro and sesame seeds and serve.

**

Baking tray chow mein

Cantonese chow mein is well known for its contrasting textures - crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble baking tray is also a handy way to rustle it up with minimal effort. Simply throw everything on a tray and let the oven do the work for you. It's also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you're less concerned about crispiness, use whatever noodles you have on hand.

Ingredients

1 capsicum (any colour), finely sliced

1 carrot, peeled and finely sliced diagonally

1 broccoli head, cut into florets

1 tbsp toasted sesame oil

extra-virgin olive oil

250g dried thin egg noodles

250g canned baby corn, drained

150g asparagus, woody ends trimmed, cut into 5 cm pieces

1 shallot, finely sliced

handful of coriander leaves

2 tbsp toasted white sesame seeds

sea salt

Soy seasoning:

1 tbsp toasted sesame oil

3 tbsp soy sauce, tamari or coconut aminos

1 tbsp vegetarian stir-fry sauce

1/4 tsp white pepper

1 small garlic clove, grated

Method

1. Preheat the oven to 200C.

2. Place the capsicum, carrot and broccoli on a large baking tray (about 45cm 33cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.

3. Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.

4. For the soy seasoning, combine all the ingredients in a small bowl.

5. Remove the baking tray from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.

6. Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot, coriander and sesame seeds and serve.

Substitute:

Broccoli: Asian greens

Asparagus: sugar snap peas or snow peas

Vegetarian stir-fry sauce: omit if unavailable

Egg noodles: ramen noodles

Veganise use wheat noodles

Serves 4.

Creamy Baked Mac and Cheese

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

This baked mac and cheese is a family favorite recipe, loved by children and adults.

Ingredients

1 lb. dried elbow pasta

1/2 cup unsalted butter

1/2 cup all purpose flour

1 1/2 cups whole milk

2 1/2 cups half and half

4 cups grated medium sharp cheddar cheese divided (measured after grating)

2 cups grated Gruyere cheese divided (measured after grating)

1/2 Tbsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

Instructions

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.

Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. 

Make-ahead mashed potatoes

 5 lbs potatoes, peeled and cut into wedges

1 pkg (8 oz) reduced fat cream cheese, cubed

2 egg whites, beaten

1 cup (8 oz) reduced fat sour cream

2 tsp onion powder

1 tsp salt

1/2 tsp pepper

1 Tbsp (tablespoon) butter, melted

Place potatoes in a large sauepan and cover with water. Bring to a boil

Reduce heat; cover and cook for 15-20 mins or until tender. Drain.

In a large bowl, mask potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3 quart baking dish. Drizzle with butter. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160 degrees.

*From Taste of home magazine, 2009

Mango Pudding

Chowtimes: This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.

Ingredients

500ml whipping cream or water

1 can (750ml) mango pulp

3 packages (15ml) unflavoured gelatine

1 cup hot water

3/4 cup sugar

1 ripe mango, optional

Dissolve the gelatine and sugar in boiling water and stir to mix well. Let it cool for a few minutes.

Add in the mango pulp.

Add in the whipping cream or water and mix well.

You can add in some fresh mango for the extra texture. Peel the mango, remove the flesh and mash them up.

Add in the fresh mango pulp and mix well.

Pour the mixture into a container and refrigerate for at least two to three hours. Serve with whipped cream if you desired.

*Mango Pudding - Hot Thai Kitchen

Ingredients

300g mango flesh for puree, plus 1 extra mango for garnish (see note)

¼ cup cold water

⅓ cup hot off-the-boil water

2-4 Tbsp honey (depending on mango sweetness)

2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use ½ tsp more)

Lime or lemon juice, as needed (depending on the mango)

⅓  cup whipping cream or coconut milk, plus extra for serving

Optional garnish: mint leaves

Note: You can use frozen mango for this as long as it’s RIPE and sweet. I find Asian brands (from Thailand or the Philippines) tend to have better quality frozen mangoes, the Western brands often use more fibrous varieties and have pieces that are not ripe mixed in. If this is the only kind you can find, that’s fine, just pick out any pieces that look underripe.

Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.

Meanwhile blend mango and 2 Tbsp of honey until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.

Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.

Taste the mixture and add more honey and/or lemon juice as needed.

Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.

To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!

*Mango Pudding

Yields 27 4 oz. souffle cups

Ingredients

(A)

- 1 C. cold water

- 4 Tbsp Knox unflavored gelatin = 4 envelopes

- 3/4 C. sugar

- 4 C. boiling water

- 1 can evaporated milk (can use heavy whipping cream)

- 1 can kesar mango pulp, usually 30 ounces

Instructions

1. In a large mixing bowl, mix (A) ingredients together

2. Add boiling water to the mixture

3. Add mango pulp, then whipping cream to the mixture

4. Refrigerate for at least 2 hours or overnight.

I believe the original recipe called for 1.5 cups sugar, but I halved it here to 3/4 cup because I don’t like overly sweet. You can adjust upward according to taste. Also you can add fresh diced

mango pieces if desired. This is a very easy recipe, my daughter started helping to make this when she was 9!

*Mango pudding

21/2 cups water

2 pkg (14oz) gelatin

1 cup carnation cream

I can mango pulp

1 cup sugar

*2 packs mango jelly powder (we use aeroplane jelly)

1 cup hot water

1 cup cold water

1 can (340ml) evaporated milk

Diced mango

Follow jelly powder instructions. Pour in evaporated milk after water, then mango. Pour into mould and chill over night.

Some evaporated milk on top for when you serve is nice!