Still not loving my instant pot like some people out there but it's growing on me and I do use it more. I still find it to be a tool to make ingredient prep easier rather than cooking a meal in it. It's just what works for me. I think I've said it before that I don't have little kids pulling on me, asking when dinner is so I don't really need something where I can throw stuff in, set it, and not worry for 20 minutes. I find for meal making I have other tools that are easier, just as convenient, work better. Just the stage of life I'm in. I wanted to put a few of my instant pot go-to's in one place so it was easy for me to find.
Chicken breasts
2-3 breasts
1/2 c water
Cook 8 minutes fresh/10 minutes frozen; quick release
Hard boiled eggs
6 eggs
1 c water
Cook 7 minutes; quick release
Corn on the Cob
4-6 ears of corn (either whole or cut in half)
1 c water
Cook 4 minutes; quick release
Wednesday, July 8, 2020
Sunday, July 5, 2020
Grilled Thai Beef Salad
It's been a hot minute since I've been here. Life. Covid. I've been cooking, taking pictures, eating, just not posting. Anyway....I made this the other night. Wasn't sure if Bob would like it or not since he doesn't like spicy food but this was good, just a bit of heat but not too much. It's on the "will make this again" list.
Grilled Thai Beef Salad
serves 4
1 lb top round London broil or flank steak
3 Tbsp lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp canola oil
2 Tbsp packed dark brown sugar
1 clove garlic, minced (about 1tsp)
1 1/2 tsp peeled & minced fresh ginger
1 1/4 tsp red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)*
3 shallots, thinly sliced (about 1/2 cup)
1/2 c coarsly chopped fresh cilantro leaves
1 c fresh basil leaves, sliced into ribbons
Place the meat in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.
Prepare your grill - get the charcoal going or preheat a gas grill on medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side. Let rest for 5 minutes until room temperature, then slice thinly against the grain.
Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.
* I used a spring mix lettuce that our store had.
from "The Food You Crave" by Ellie Krieger
Grilled Thai Beef Salad
serves 4
1 lb top round London broil or flank steak
3 Tbsp low-sodium soy sauce
3 Tbsp canola oil
2 Tbsp packed dark brown sugar
1 clove garlic, minced (about 1tsp)
1 1/2 tsp peeled & minced fresh ginger
1 1/4 tsp red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)*
3 shallots, thinly sliced (about 1/2 cup)
1/2 c coarsly chopped fresh cilantro leaves
1 c fresh basil leaves, sliced into ribbons
Place the meat in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.
Prepare your grill - get the charcoal going or preheat a gas grill on medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side. Let rest for 5 minutes until room temperature, then slice thinly against the grain.
Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.
* I used a spring mix lettuce that our store had.
from "The Food You Crave" by Ellie Krieger
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