Black Beans in Instant Pot

Used recipe from loveandlemons.com

Roughly 1 cup or half bag of beans to 3 cups of water. So if full bag or 2 cups, then 6 cups of water

Half a bag was too much too cook for 5 lunches, so would try 1/4 next time.

Still playing around with the times of cooking. Did 22 min cook time and a little firm, so would try 25 min next time.

If using in chili, would try soaking prior 8-24 hours beforehand.

*UPDATE* Black beans caused too much gas.  So recs online say to soak overnight and rinse thoroughly.

Ingredients:

-8 oz black beans (half the bag) ~ 1 cup --> yielded about 465 grams of black beans

-3 cups of water

-spices of your choice: minced onion, garlic powder, cumin, chili powder, serrano, salt, black pepper; could try real onion, real garlic, lime juice, bay leaf.  Skip the oregano because Eric sensitive to it.

Directions:

1. Sort through beans and pick out rocks

2. Rinse beans

3. Add 3 cups of water to 1 cup of beans

4. Add spices

5. Cook 25 min + 20 min natural release

6. Drain again

Brazilian Cheese Bread

Got recipe from Simply Recipes.

Was really good and easy! Need to add to the party rotation.

There was more than enough batter for my mini muffin tin. So would just messy pour everything in instead of one at a time and pretty.

Dumped the olive oil into the blender, then used the dirty cup to grease pan.

Probably baked for 18 min.

Used the Gruyere cheese from prior recipe.

Ingredients:

-1/3 cup extra virgin olive oil, plus more for greasing pan

-2/3 cup milk

-1 1/2 cups (170 g) tapioca flour

-1/2 cup (66 g) packed grated or crumbled cheese, your preference

-1 tsp salt or more to taste

Directions

1. Preheat oven to 400 F.  Grease olive oil onto pan.

2. Blend all ingredients into blender and pulse until smooth

3. Pour batter into muffin tin. Leave 1/8 inch from the top.

4. Bake for 15-20 min until puffy and nicely browned.

Cajun Chicken Pasta

Modified from Skinnytaste.

It was good.

--I didn't measure out the Cajun seasoning, but I know it was more than the 2-4 tsp recommended.  I would say to do even more.  There was a light to moderate coat on the chicken when I sprinkled, but I would do a heavy coat when looking at it.  

--I also added extra cayenne to the chicken - would do even more.

--I made it dairy free, so didn't use the milk

Next time:

--I would flavor the pasta - boil in chicken broth + Cajun seasoning.

--Keep the pasta separate from the chicken/veggies when serving because you get most of the pasta in the beginning meals and less in the later meals.

--Eric said he was willing to try the mushrooms, but didn't add

Ingredients:

-half a bag of linguine

-chicken (typical 2 lbs tenders cut into cubes)

-garlic powder, Cajun seasoning, paprika

-olive oil

-Veggies: 

---bell pepper trio thinly sliced

---red onion, thinly sliced

---jalapenos (weren't hot enough, so use some serranos next time

---mushrooms???

-garlic, minced used a whole bulb

-2 Roma tomatoes, diced

-1 cup low sodium chicken broth

-1/3 cup skim milk (didn't use)

-1 Tbsp flour (didn't use)

-3 Tbsp light cream cheese (didn't use)

-fresh cracked pepper

-scallions

Directions:

1. (Didn't do) Make slurry by combining milk, flour, cream cheese - set aside

2. Marinate chicken generously with Cajun seasoning, garlic powder, cayenne, pepper

3. Boil pasta with chicken broth + Cajun seasoning, garlic powder, cayenne, pepper

3. Cook chicken, set aside

4. Cook veggies - seasoned with Cajun seasoning, garlic powder, cayenne, pepper

5. Reduce heat - add broth and tomatoes (+ slurry)

6. Top with scallions, avocado, crispy jalapeno, cracked pepper

Chicken Adobo*

Recipe from NYT that looked good, but I can't get fresh bay leaves or coconut vinegar.  So maybe if I happen to be at an Asian store or Whole Foods, then I'll wait to make.  I thought this recipe was going to use Adobo peppers, but no.

Ingredients:
-2 Tbsp coconut oil
-15 garlic cloves, roughly chopped

-2 tsp whole black peppercorns, plus 1 tsp freshly ground black pepper

-1/2 tsp red pepper flakes

-4 lbs bone-in, skin-on chicken drumsticks and thighs

-1 cup unsweetened coconut milk

-1/2 cup coconut vinegar

-1/2 cup soy sauce

-8 fresh bay leaves

-Cooked rice, for serving

Directions:

1. In a large pot, heat the coconut oil over medium-high until shimmering.  Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 min.

2. Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 min

3. Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves, and 1 cup water, and let the mixture come to a boil.  Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

4. Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 min.  Serve chicken and sauce over rice.

Brown Butter Mashed Turnip/Rutabaga with Roasted Garlic

Recipe taken from girlheartfood.com

So I thought it was good, but Eric thought it was too watery.  Maybe try with potatoes (maybe the wateriness will eliminate need for milk?)

Ingredients:

-1 head garlic

-salt

-ground pepper

-olive oil

-3 lbs turnip or rutabaga (used 1.5 lbs roughly)

-1/2 cup unsalted butter (used 1/4 cup for half the turnips, although could have used less I think)

-chopped fresh thyme leaves

Directions:

1. Preheat oven to 400 degrees F and roast garlic with salt, pepper, olive oil in aluminum foil for 40 min

2. Boil turnip in salted water, covered (I did not cover?), for 35-40 min.  1-2 inches of water above turnip. Reduce heat while boiling.

3. Melt butter in light colored saucepan over medium-low heat.  Gently swirl saucepan every so often as it bubbles.  Ok to foam and will change color with brown bits.  This will take 10 min (was more like 15 min and I turned heat up more and more

4. Mash turnip with salt, black pepper, thyme, brown butter, garlic.

Marcella Hazan's Tomato Sauce Recipe*

I HAVE NOT MADE YET

Recipe taken from NYT cooking.  Somewhat inspired by The Bear. Read an article that The Bear took inspiration from this recipe.

Ingredients:

-2 cups tomatoes, in addition to their juiced (for ex, a 28 oz can of San Marzano whole peeled tomatoes)

-5 Tbsp butter

-1 onion, peeled and cut in half

-salt

Directions:

1. Combine the tomatoes, their juices, the butter and onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a summer.  Cook, uncovered, for about 45 min.  Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta.  This recipe makes enough sauce for a pound of pasta.

Notes from commenters:

Recipe from first ed of the Classic Italian cookbook (1973) calls for 2 lbs tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 tsp granulated sugar.  

Leave the ends of onion intact and halve it end to end instead of at the equator and the onion will stay together.

Turmeric-Black Pepper Chicken with Asparagus*

I HAVE NOT MADE YET!

Recipe taken from NYT cooking.

Ingredients:

-1/4 cup of water

-3 Tbsp honey

-3/4 tsp black pepper, plus more to taste

-kosher salt

-2 Tbsp all-purpose flour

-1.5 tsp ground turmeric

-1 pb boneless, skinless chicken thighs, cut into 1 inch piecds

-1 Tbsp coconut or canola oil

-12 oz asparagus, trimmed and thinly sliced on an angle

-1 tsp unseasoned rice vinegar or soy sauce

-1 lime cut into wedges (optional)

Directions:

1. In a small bowl/measuring cup, stir together water, honey, pepper, 1/2 tsp salt.  Set aside

2. In a medium bowl, stir together flour, turmeric, 1 tsp salt.  Add the chicken and toss until coated.

3. In a medium 10 inch nonstick skillet, heat oil over medium-high.  Add chicken and cook until turmeric is fragrant and chicken golden brown on both sides.  2-3 min per side. 

4. Add asparagus, season with salt, stir to combine and cook until crisp-tender 1-2 min.

5. Add honey mixture and cook, stirring until chicken is cooked through and sauce thickened, 2-3 min.

6. Remove from heat and stir in the vinegar.  

7. Season to taste with salt and pepper. Serve with lime squeezed over top.