Instantpot

Like so many others I got an Instantpot for Christmas. I'll admit I was really on the fence asking for one because I wasn't sure I'd get much use from it. I've got a crockpot I like, it will be just the hubby and I soon, and did I really need another appliance in the kitchen. I'm still on the fence but I've at least by this point pulled it out of the box and used it to make hard boiled eggs several times. I also cooked beans once but that had mixed results.

I've decided, after some nudging from my cousin, that I need to get on the stick and use it. I have several things on the menu this week to give it a try. Tonight I'm making Asian sesame chicken, one day for lunch this week I'm going to make sweet potatoes, and I have about three other recipes that I want to look through and decide which one to try.

I think one of my issues is that my crockpot is either bigger or just a different shape that makes it seem bigger so I think some of my "throw a hunk of meat in the crockpot and let it cook" recipes will still work better in my crockpot even though this has a crockpot function. I'm also not sure how to transfer some of my other recipes and make them work in a pressure cooker. I'll give it a go with what I have above and figure it out as I go along.

If you have any tried and true instantpot recipes please share!

Italian Orzo Spinach Soup

Today was a good day for soup, we had about 3" of snow last night and while it mostly melted today it stayed on the cold side. I mentioned making soup and Sarah mentioned a corn and bacon chowder, which sounded really good only problem is that Bob doesn't like chowders or cream based soups. Little does he know what he's missing. I may still make the chowder some other time. After perusing my pinterest soup board I found this one which sounded good. It was quick and easy to pull together which was good since I had some things come up right at the time to fix dinner.

Italian Orzo Spinach Soup
serves 4-6

2 Tbsp olive oil

1 small onion, diced

1 c diced carrots

1 c diced celery

3 cloves garlic, minced

6 c chicken or vegetable stock

1 14-oz can fire-roasted diced tomatoes

1 1/2 c orzo pasta

1/2 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp dried rosemary

4 c loosely packed spinach

salt and black pepper, to taste

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery, and garlic; saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary, and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and pepper to taste.

from Gimme Some Oven

Apple, White Cheddar, and Spinach Salad

We usually have our nice Christmas dinner on Christmas Eve. I like to keep things easier on Christmas day so I can enjoy the day and not spend it in the kitchen making a fancy dinner. I enjoy the fancy dinner, I just want to be able to spend the time on Christmas with family. This salad was really good, a light counterpart to the potatoes au gratin.

Apple, White Cheddar, and Spinach Salad
serves 4 as a side salad

Salad
about 6 c fresh spinach
1 large apple, cored and sliced very thin (Gala, Fuji, or similar type apple)
1 c grated white cheddar cheese
1/2 c dried cranberries (plain or orange flavored)
1/2 c sliced almonds or walnuts

Honey-Apple Cider Vinaigrette
1/4 c olive oil
1/4 c honey
1/4 c apple cider vinegar
2 tsp dijon mustard
3/4 tsp salt & pepper, or to taste

To make the vinaigrette add all the ingredients to a small container with a lid. Shake well to combine, taste and tweak seasonings as necessary. In a large bowl, toss together all salad ingredients. Drizzle dressing over salad and toss again to combine. Leftover dressing will keep covered in fridge for a week.

modified from Averie Cooks

Olive Oil Taste Test

We have been blessed by family and friends that travel and bring back gifts. In this case it was olive oil. My mom went to Greece (with my nephew) and Portugal (with my niece) and an employee of Bob's went to Italy. We've been waiting for a night to have all/most of us together to taste test the oils and see if there was a difference. Wow, was there, at least for some of us. Bob said that he tasted no difference between them. Whitney and I liked the Greek oil best.

Our method - I bought some soft French bread from the grocery store and poured the oils into dishes. It wasn't a blind tasting, we knew what we were having. It was just the bread and olive oil.

The results - Whitney liked the Greek oil best. She said that the one from Portugal had a fruity taste and an odd after taste that she didn't like. The one from Italy was ok. I also liked the one from Greece best. I didn't notice the fruity taste of the Portuguese oil but didn't like it as much. Maybe it was just more olive tasting and I don't like olives. The one from Italy had a strong garlic taste to it which I didn't like. It was also very strong smelling. I find it funny that Bob is the only one of us that likes olives and he couldn't taste a difference between the oils and neither Whitney and I like olives and we could taste a difference between all three.

It was a fun evening. We rounded out our dinner with roasted vegetables (cauliflower, mushrooms, and zucchini) and pepper-pepperoni salad.

Christmas Soup

Sarah found this recipe on Facebook the other day and thought we should make it sometime. Since we usually do "casual" on Christmas day and have our nice meal on Christmas Eve, this was suggested especially since I was thinking of making mac & cheese but we just had that. This is an Alton Brown recipe and got mixed reviews here. Sarah and I really liked it, Bob and Whitney both said it was good (but it sure sounded like a qualified good to me). I would make it again. I served it with a loaf of sesame bread. *note that the beans need to be soaked 4 hours or overnight*

Christmas Soup
serves 6-8

1 lb kielbasa, sliced 1/4 inch thick, on the bias
vegetable oil, as needed
8 cloves garlic, minced
1 lb dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts chicken broth
1 lb red potatoes, cut into 1/2 inch cubes
6 oz fresh kale, washed, rinsed, and torn into 1 inch pieces
1/4 c red wine vinegar
1/2 tsp black pepper

Brown the kielbasa in a 7 quart Dutch oven over medium-low heat until most of the fat has been rendered, about 15 minutes.Remove the kielbasa from the pot and set aside. if you do not have at least 2 teaspoons of fat add enough vegetable oil to make 2 teaspoons. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook covered for 45 minutes. After 45 minutes stir in the potatoes, cover and cook for 15 minutes, stirring occasionally. Toss the kale into the pot, cover and cook for an additional 10 minutes or just until it is tender but not mushy. Sprinkle with the vinegar and pepper; stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

Creamy Chicken and Mushroom Soup

Another find on pinterest that was a hit here. I had my doubts that Bob would like it since he doesn't generally like creamy soups but he really liked it, Sarah really liked it. I think I'll be making this one again. Actually maybe next week.

Creamy Chicken and Mushroom Soup
serves 6

1 Tbsp olive oil
8 oz boneless, skinless chicken thighs cut into 1-inch chunks
salt & pepper
2 Tbsp butter
3 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp thyme
1/4 c flour
4 c chicken stock
1 bay leaf
1/2 c half and half

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in the stockpot over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Note: you can also use already cooked chicken. Cut or shred your chicken into bite size pieces, skip the first step and add the chicken where noted.

Recipe from Damn Delicious.

Stuffed Peppers

This is my cousins recipe and it's so good! I haven't made stuffed peppers in quite a while. They were calling my name tonight though so I went looking for the recipe. I could have sworn I posted it but apparently not; at least I knew where to find it. I'll warn you, either get 8 peppers to serve 8 or use half the stuffing mixture and save half for another time. Enjoy!

Stuffed Peppers
serves 4 (or 8)

4 green peppers, halved
1 cup rice, cooked
1 lb Italian sausage
1 lb hamburger
2 Tbsp Worcestershire sauce
1 medium onion, diced
14 oz can diced tomatoes
8 oz can tomato sauce
1 tsp basil
1 tsp oregano
2 cloves garlic, minced
salt & pepper to taste
3/4 c Parmesan cheese
mozzarella cheese

Preheat oven to 375*. Boil the peppers for 4 minutes, drain and put in a 9x13 dish.

Meanwhile in a large skillet brown teh Italian sausage and hamburger with the Worcestershire sauce. Add in the diced onion and saute until the onion turns translucent. Mix in tomatoes, tomato sauce, and season with basil, oregano, garlic, salt and pepper. Simmer over medium heat for 8 minutes. Stir in rice and Parmesan cheese.

Add mixture to each of the peppers and top with mozzarella cheese. Bake for 25 minutes. Remove from oven, let sit for 5 minutes, then serve.

Ever so slightly modified from Fab Fatale.