Cauliflower Potato Curry in the Instant Pot

Got recipe from Monkey and Me.

Was pretty loyal to the recipe except added garbanzo beans and bell pepper instead of carrots  Served with basmati rice and naan.  Very carb heavy.  

Got 7 meals out of it

Ingredients:
-1 yellow onion, diced

-1 small serrano pepper, diced

-2 TBSP minced garlic

-2 tsp fresh minced ginger

-1 lb cauliflower florets (1 head)

-4 cups unpeeled potatoes (about 6 potatoes), cut into small cubes

-1 can of garbanzo beans, drained and rinsed

-1 red bell pepper, diced

-1 can diced tomatoes, pureed

-1 cup of vegetable broth (could add a lil more)

-1 cup lite coconut milk (used half can of regular coconut milk because subbed at store)

Spice/herb ingredients:

-1 tsp garlic powder

-1 tsp onion powder

-2 TBSP dried minced onion flakes

-1 TBSP + 1 tsp curry powder

-1 tsp garam masala

-1 tsp sea salt

-1/4 tsp cayenne pepper (didn't measure and added too much and was too spicy)

Directions:

1. Mix spice ingredients, set aside

2. Cut veggies and set aside

3. Saute onion & serrano peppers in Instant Pot for 3-5 min until soften

4. Add garlic and ginger for 1 min

5. Added spice mix (but would consider adding LAST)

6. Add cauliflower florets & potatoes for 1 min

7. Add garbanzo beans, bell peppers, pureed tomatoes, vegetable broth

8. Press CANCEL, then Manual Pressure HIGH, and cook for 5 min (did 7 min because I added more veggies, but was overcooked a little)

9. Allow to sit for 4 min, then do quick release.  Unplug Instant Pot

10. Add coconut milk

11. Stir

Very tasty in my opinion.  Added too much cayenne pepper and Eric likes to add fresh jalapenos.  Felt like too much work to add cilantro.  Next time could try with meat, but works well as a meatless dish.

*Indian

Breakfast sausage

Tried to make one with apples and rosemary in it (recipe from Rooted in Healing), but couldn't even taste the grated apples in it.  

Just wanted to put this out that I can't use 99% lean ground turkey because waaaay too dry.  Maybe egg and breadcrumbs/panko are what make it juicier? Will have to experiment with recipes to find a good one, although Eric is the king of breakfast sausage.

*Breakfast

Hash browns

Mainly from Chef John at allrecipes.com
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler.  Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove).  I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.

Ingredients:
-Russet potatoes 
-Clarified butter or olive oil (I used butter because I thought it would taste more breakfast-y)

-Garlic - cuisinarted
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper

Potato prep directions:
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice

3. Empty water out a few times to get starch out (put strainer in sink)

4. Let potatoes soak in fridge for a few hours or overnight

5. Strain potatoes in strainer

6. Put potatoes in cheesecloth and squeeze water out (Eric did this for me)

7. Put potatoes back in bowl and mix with seasonings

Cooking hash brown directions:

1. Cook butter and garlic for a minute

2. Add potatoes

3. Let cook and flip occasionally until crispy brown

I served with chopped bell peppers and onions and bad sausage I tried to make.  Eric said it was best when everything was mixed in and not separated.

*Breakfast

*Sides

Spicy Chinese Green Beans

Recipe modified from Dinner Then Dessert.

Was a bit too spicy, but I added too much crushed red pepper.  Also used a lot more of cuisinart-ed garlic than was called for, and also added ginger because had a lot leftover from the pork buns. Maybe a bit much, but it was ok.  Also, Eric likes them crunchy, so I don't cook that long. Forgot the green onions, but oh well, maybe next time.

 

Ingredients:

-avocado oil

-1 lb green beans, trimmed

-2 tsp chili garlic paste

-2 green onions thinly sliced - white parts only (didn't use)

-1 Tbsp garlic -ginger 

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-1 tsp sugar (Used honey instead)

-1/4 cup water

-1/2 tsp crushed red pepper flakes

 

Directions:

1. Add garlic, ginger, onions, chili-garlic paste, oil to pan and cook for 30 sec

2. Add in green beans

3. Add in soy sauce, rice vinegar, honey, water, and chili flakes

4. Cook until liquids are cooked off, sort of

5. Garnish with sesame seeds - forgot to do

*Asian

*Sides

Easy Chinese Pork Buns

The main credit is to Kirbiecravings' 5 minute homemade Chinese buns.  I was craving the Chinese pork buns, but didn't have a bamboo steamer and didn't feel like buying one.  Found this recipe and it was awesome.  I forgot the sliced green onions, which would have added some good crunch. 

Pork recipe taken from Myrecipes.com

Recipe good for 2 nights or 4 servings.  Also served with green beans.

Ingredients for pork:

-1 lb pork

-Five-spice powder

-3 Tbsp hoisin sauce (could have tried a little less)

-2 Tbsp rice vinegar

-1 Tbsp low sodium soy sauce

-1 1/2 tsp honey

-1 tsp minced fresh ginger

-1 tsp minced garlic

-1/4 tsp salt

-1 cup of sliced green onions (FORGOT THIS)

Directions for pork:

1. Rub five spice powder evenly over pork.  

2. Cook per directions on package of pork

---Place on roasting pan

---Cook for 22 min at 425 F

---Check internal temp goal 145?

---Let pork stand for 15 min

4. Cut pork crosswise into thin slices and then cut slices into thin strips

5. Add rest of ingredients (hoisin, rice vinegar, soy sauce, honey, ginger, garlic, salt) to pork

6. Cover and refrigerate

7. Divide into 2 servings and microwave when ready

8. Add green onions on top

Ingredients for 4 buns

-1 cup all-purpose flour

-1 tsp baking powder 

-1/4 cup evaporated milk (condensed milk too thick and sweet)

-3/4 cup skim milk

Directions for buns:

1. Whisk all ingredients into a small bowl until batter smooth

2. Line 4 small plates with parchment paper

3. Pour batter onto plates = about 95 g of batter per plate

4. Microwave for 1 minute

*NOTE: If using condensed milk, can use 1/8 cup (half of a 1/4 cup) and fill the rest with water or milk, just to thin it out more.  Not sure which to use as evaporated milk has "chemicals" and condensed milk just has sugar and milk

*Asian

Chocolate Peanut Butter Mousse

Modified from kitchencents

I didn't have powdered sugar, so used granulated sugar and corn starch cuisinart-ed.

Also, could have used less sugar, maybe 1/4 cup next time. Would even try using the monk fruit next time.

Original recipe with 1/4 cup of cocoa powder, but I divided into cocoa powder and PB2.

Ingredients

-1 1/2 cups heavy whipping cream

-2 Tbsp cocoa powder

-2 Tbsp PB2 powder

-1/2 cup powdered sugar (= 1/2 cup granulated sugar + 1 1/2 tsp corn starch)

-1/4 tsp vanilla extract (orig called for almond extract)

Directions:

1. Chill large mixing bowl

2. Cuisinart granulated sugar + corn starch (if you don't have powdered sugar) for 30 s or until fine

3. Add cocoa powder and PB2 powder and pulse a few times

4. Whip cream with mixer until frothy and slightly thickened

5. Add sugar mixture (mix manually before turning on mixer)

6. Mix until stiff peaks form

7. Can eat straight or I put a few dollops in the candy mold in the freezer

Eric liked it, but he also c/o milky after taste

EAT a lactaid beforehand!

*Dessert

Peppercorn Steak

Special dinner I made for Eric's bday.  Got too thin of steak from curbside, but the sauce was really good.  Would try with chicken, too.  Poured sauce over potatoes, too.  Next time I make, going to ask Eric to crack the peppercorns because that was the toughest and most time consuming part of the recipe.  Basically used bottom of pan onto backside of the white cutting board. Recipe called for 3 Tbsp of peppercorn, but just used 2 Tbsp because steaks were small. Second time, I used the mini cuisinart, but ended up using the mortar and pestle afterwards.
Recipe from Simply Recipes.

Ingredients:
-2 steaks
-Olive oil or avocado oil (I used avocado oil)
-2-3 Tbsp black peppercorns, cracked (depends on how big steaks are)
-1/4 cup finely chopped shallot (1 big shallot) --> no shallot = 1/2 yellow onion + garlic flakes
-1/4 cup cognac (used Grand Marnier - key ingredient)
-1 cup beef stock
-1/4 cup heavy cream (used a little less and didn't fill to top of cup)
-1/4 cup finely chopped parsley

Directions to cook steak:
1. Salt steak on both sides & let sit at room temperature, about 30 min
2. Heat oil in sauté pan on high heat
3. Pat steaks dry w/ paper towels (didn't do this)
4. Take pan off heat and put steaks in the hot pan.
5. Return pan to burner on med-high
6. Sear for 4 min --> try to pick up steak with tons and if it sticks, cook a little longer
7. Flip steaks and turn down heat to medium --> cook until how done you want steaks
---Rare = internal temp 120 F, medium rare 124-130 F, medium 140
8. Move to plate and sprinkle with crushed black peppercorns on both sides (only did one side)
9. Tent with foil

Directions for sauce:
1. Add shallots to pan and sauté for 2 min
2. Add brandy until cooked away --> deglaze pan by scraping bottom of pan with wooden spoon
3. Add beef stock & boil --> about 4-5 min until trail when dragging wooden spoon
4. Add heavy cream & boil --> until trail
5. Turn off heat & add parsley and remaining black pepper no more than 1 Tbsp (I added more & it was fine)
6. Pour over steaks (& potatoes)

Leftover sauce the next day was still good!

STICK TO THE 4 MIN RULE ON THE STEAKS (HALF-INCH THICK) - I LET IT SIT TOO LONG AND WAS A BIT OVERCOOKED.

FLIPPED ONCE AND COOKED FOR LIKE 30 SECONDS ON THE OTHER SIDE

*American