Pad Thai with tofu

Turning this great non-recipe for Pad Thai into a simple recipe. The sauce in particular should be adjusted to taste and ingredients.

¼ cup fish sauce
¼ cup tamarind puree
2 tbl. brown sugar
½ tsp. cayenne pepper (or to taste)

220 g rice noodles

2 tbl. vegetable oil
1-2 cloves garlic, crushed (optional)
16 oz. firm tofu, cut into bite size pieces
1-2 eggs
8 oz mung bean sprouts
2-4 tbl. roasted unsalted peanuts, coarsely ground
2 scallions, chopped
pickled turnips (optional)

Combine the fish sauce, tamarind puree, and sugar in a small saucepan over low heat, stirring until just a simmer. Add the cayenne pepper and adjust to taste. Remove from heat.

Soak rice noodles in hot water until al dente and drain (20-30 minutes or according to package instructions).

Heat oil in a hot wok or frying pan and fry tofu until slightly browned on all sides. Add garlic briefly, then noodles and sauce. Stir fry until noodles are soft. Move to the side and crack eggs in the middle. Scramble in place and cook for a few seconds before mixing into the noodles and cooking a bit more. Add peanuts, bean sprouts, pickled turnips, and scallions, and cook until done.

Makes 2 servings. If you scale it up, cook no more than 2 servings at a time.

 

Miso ramen

 I made this recipe without the ground pork for the stock, and using 1 1/2 tablespoons vegetable stock base with a quart of water. It was quite strong and salty, and I ended up adding a couple cups more water. I would just use a small amount of stock base next time, the miso and bean paste give lots of flavor already. I could have ground the sesame seeds more finely (I used a mortar and pestle).

The ramen eggs were perfect.

Moroccan Chickpeas + Kale

Ingredients

3 tablespoons olive oil
2 Spanish onions, chopped
1 fennel bulb, diced (save the fronds for garnish)
1 large jalapeño pepper, seeded if desired, chopped
4 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
2 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons tomato paste
1 pound dried chickpeas
1 bunch fresh kale, stems discarded, leaves torn into bite-size pieces, about 5 cups
2/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, or more to taste
1/2 cup chopped fresh cilantro, plus more for garnish

Directions

1. Using the sauté function, heat the oil in the pressure cooker. Add the onions, fennel, and jalapeño and sauté until soft, about 10 minutes. Add the garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and sauté until they release their fragrance, about 2 minutes. Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste turns too dark too quickly, turn off the heat.)

2. Add the chickpeas and 5 1/2 cups of water. Cover, and cook on high pressure for 50 minutes; then let the pressure release naturally. If the chickpeas aren’t cooked through, cook on high pressure for 5 minutes, then manually release the pressure.

3. Stir in the kale, apricots, and preserved lemon. Using the sauté function, simmer until the kale is wilted, about 5 minutes. Stir in cilantro. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds.

From Dinner in an Instant via Splendid Table

Instant pot risotto recipes

I haven't made either of these yet, but looking forward to trying risotto in the Instant Pot.

Wild Mushroom, Pea and Pancetta Risotto

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced
8 ounces wild or exotic mushrooms, such as maitake, chanterelles, oyster mushrooms, or black trumpets, chopped
2 garlic cloves, thinly sliced
About 3½ to 3¾ cups chicken stock, preferably homemade
1½ cups Arborio rice
1¾ teaspoons kosher salt
¼ cup dry white wine
½ cup fresh or frozen peas, thawed if frozen
Chopped fresh chives or parsley, for serving
Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker. Add the pancetta and cook until golden and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
2. Add the mushrooms to the pot and sauté until they’ve released their liquid and are just browned, about 7 minutes. Stir in the garlic and cook until fragrant, 1 minute. Using a slotted spoon, transfer the mushrooms and garlic to a 4-cup measuring cup, and then add enough stock to make 4 cups.
3. Heat the remaining 1 tablespoon oil in the pressure cooker, stir in the rice and salt, and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until it has evaporated, about 1 minute. Stir in the mushroom stock mixture and half of the cooked pancetta. Cover and cook on high pressure for 6 minutes.
4. Release the pressure manually. Then stir in the peas and continue stirring until the risotto is creamy and the peas are cooked, about 2 minutes. Taste, adjust the seasonings if necessary, and sprinkle with the reserved crispy pancetta, chives, and Parmesan before serving.

From Dinner in an Instant via Blythe's Blog

Saffron Risotto

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, diced
1 garlic clove, grated on a Microplane or minced
1½ cups Arborio rice
1½ teaspoons kosher salt
Large pinch of saffron threads
¼ cup dry white wine
4 cups chicken stock or vegetable broth, preferably homemade (page 114)
¼ cup freshly grated Parmesan cheese

Instructions

1. Using the sauté function, heat the oil and 1 tablespoon of the butter in the pressure cooker. Stir in the onion and cook until it is soft, about 5 minutes. Stir in the garlic, cook for 30 seconds, and then stir in the rice and salt. Cook, stirring frequently, until the rice is starting to brown, about 5 minutes.

2. Grind the saffron with a mortar and pestle and add it to the pot. Then pour the wine into the mortar to rinse out any clinging saffron, and pour that into the pot as well. Stir until the wine has been absorbed, about 1 minute.

3. Stir in the stock, cover, and cook on high pressure for 6 minutes; then release the pressure manually. Stir in the Parmesan and continue stirring until the rice has absorbed the rest of the liquid and the risotto is creamy, 1 to 3 minutes. Taste, adjust the seasonings if necessary, and serve.

From Dinner in an Instant via WNYC.

Instant Pot Coq au Vin Rosé

From Melissa Clark's Dinner in an Instant, an easy coq au vin recipe for the instant pot.

Ingredients

• 3-4 pounds chicken legs (drumsticks and thighs)
• 2 1/4 teaspoons Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 1/2 cups dry rosé wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil, as needed
• 5 ounces of pancetta or bacon, diced into 1/4-inch pieces
• 3 large shallots, diced
• 1 large carrot, diced
• 8 ounces cremini or white button mushrooms, halved if large, sliced (about 4 cups)
• 2 garlic cloves, grated on a Microplane or minced
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon brandy
• 1 tablespoon unsalted butter
• 8 ounces pearl onions (I buy the already peeled, frozen ones and thaw before using)
• Pinch of sugar
• Chopped fresh parsley, for serving

Instructions

1. Season the chicken with 2 teaspoons of salt and pepper.  In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and let sit while you prepare the pancetta.
2. Using the sauté function, drizzle a little oil in the pressure cooker and spread the pancetta in an even layer. Cook, stirring often, until the meat is golden and crispty, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate (leave the rendered fat in the pot).
3. Next, remove the chicken legs from the wine, reserving the marinade, and pat them dry. Add the chicken to the pot in a single layer (do this in batches if necessary) and cook until well browned, about 5 minutes per side, adding more oil to the pot if needed.  You can also brown the meat on the stovetop in a large sauté pan. Transfer the chicken to a plate as they brown.
4. Add the shallots, carrot, half the mushrooms and 1/4 teaspoon salt to the pot and cook, stirring often, until the vegetables are lightly browned, about 5 minutes.
5. Stir in the garlic and cook for 1 minute. Then stir in the flour and cook for another minute. Add the brandy and the reserved marinade, bring to a boil, until the liquid has reduced by half (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam on the surface.
6. Add the chicken, and juices, and half the pre-cooked pancetta.
7. Cover and cook on high pressure for 13 minutes.  Then release the pressure manually.
8. Meanwhile, melt the butter and 2 tablespoons olive oil in a skillet over medium high heat. Add the pearl onions, sugar, and salt, to taste. Cover the skillet, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
9. Uncover and push the onions to the side. Add the remaining mushrooms and raise the heat to medium high. Cook, uncovered, stirring the mushrooms frequently and gently tossing the onons occasionally, until everything is browned, 5-8 minutes.
10. When the chicken is done, use a slotted spoon to transfer to a plate and set aside. Using the sauté function, simmer the liquid in the pressure cooker until the sauce thickens to the desired texture, 8 to 10 minutes.  Taste and add salt and pepper if needed.
11. To serve, return the chicken to the pressure cooker to reheat in the sauce, adding the pearl onions, mushrooms, and remaining pancetta. Baste with the wine sauce, sprinkle with parsley, and serve.

via Growing up Cali

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

• One hour, 4 servings
• Ingredients
• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

From this food blog, by Julia.

Lemon Thyme Chicken Thighs

Serves 4

2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs

Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.

Place the thighs in a large, cold cast iron skillet, skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.

When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes, until they reach an internal temperature of 165° F. If you're in doubt, leave them in for another few minutes.

Serve thighs immediately.

Recipe Notes

• Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch, as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.
• Chicken thighs can vary wildly in weight. In the same package, you may have some that weight 4-5 ounces and some that weigh as much as 8 ounces. Don't stress about it; you can cook them all together. Two smaller thighs or one larger one is a good serving size.

These are great, even if you accidentally overcook them!

Dinner templates

I've been playing with the idea of one skillet meals with dinner templates, and making up what I do with them. The kitchn had a great series last winter that included posts about dinner templates. Look it up here!

I've also enjoyed some of the other suggestions in this series, like using pasta in one skillet meals like a topping (not as the main bulk of the meal, but as an enhancer).

Kale Salad with Apricots, Avocado, and Parmesan

Serves one

6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannellini or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.

From the kitchn, posted here.

Gnocchi Skillet with Chicken Sausage & Tomatoes

Serves 4

1 pound gnocchi
Coarse kosher salt and freshly ground black pepper
9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise
1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)

Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.

Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.

When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.

Recipe Notes

• Any cooked chicken sausage is good in this dish, although I do prefer one with a little extra flavor added, like red peppers or garlic.
• I specify a cast iron skillet because I think it gives the best color and sear to the tomatoes and sausage. However, any deep skillet or sauté pan should work as well, provided it doesn't have a nonstick coating, which will interfere with browning.

From the kitchn, posted here.

Three Sisters Stew

• 1 pound trimmed pork loin, cut into 1-inch cubes
  1 teaspoon ground cumin
   Kosher salt, as needed
   Black pepper, as needed
  2 tablespoons neutral oil, such as canola
  1 large yellow onion, diced
  3 garlic cloves, minced
  4 cups turkey or chicken stock, preferably homemade or low-sodium
  1 medium yellow squash, diced
  1 (15-ounce) can pinto beans, drained
  1 (15-ounce) can black beans, drained
  1 (14 1/2-ounce) can chopped tomatoes
  2 cups fresh or frozen corn kernels
  1 (4-ounc) can roasted green chiles (1/2 cup)
  ½ bunch fresh cilantro, roughly chopped
  Preparation: 
  1.    Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
  2.    Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
  3.    Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
  
  
  Adapted from “A Taste of Wyoming: Favorite Recipes From the Cowboy State,” by Pamela Sinclair, via the New York Times, here.

Sweet and Spicy Barley with Beans and Bacon

This is like homemade baked beans, with barley.

1 cup dried navy beans
8 oz. slab bacon, diced
1 medium yellow onion, chopped
3 cups chicken broth
One 14-oz can diced tomatoes
1 cup pearled barley
1/3 cup molasses
1/3 cup packed dark brown sugar
2 T. balsamic vinegar
2 T. Worcestershire sauce
up to 2 T. chopped pickled jalapeno rings, or 1 canned chipotle pepper in adobo sauced, minced

Soak the beans 12-16 hours in a big bowl of water. Drain.

Fry the bacon until it just begins to render its fat, stirring occasionally, in a 6-quart pressure cooker over medium heat.  Add the onion; cook until both have browned a bit, stirring often, about 4 more minutes. Pour in the broth and scrape up any browned bits in the bottom of the pot. Add the remaining ingredients and stir well.

Lock the lid onto the pot, and raise the heat to high until pressure is reached. Cook for 18-20 minutes at pressure, reducing heat as much as possible while maintaining high pressure. Use the quick release method to bring the pot's pressure back to normal, unlock the lid and open the pot. Stir well before serving.

From the Great Big Pressure Cooker Book, by Bruce Weinstein and Mark Scarbrough

Week 7

Sweet corn!

• Basil
• Beets
• Chard
• Sweet corn
• Cucumbers
• Garlic
• Onions
• Scallions
• Summer squash

Week 6

• Beets
• Chard
• Garlic
• Onions
• Lettuce
• Squash

Week 5

• Baby chard
• Basil
• Beets
• Collards
• Fennel
• Lettuce
• Radicchio
• Scallions
• Summer squash