Thursday, January 31, 2019

Chicken Chili Mac with Chickpeas

Chicken Chili Mac with Chickpeas (1/31/19) *****




Ingredients


2 lb skinless boneless chicken thighs, cut into 1/2” pieces

1 Medium Onion, chopped

1 cup Celery, chopped

2 Tbsp Chili Powder, mild

2 tsp Cumin

1 tsp Oregano, dried

1/4 tsp Chipotle Powder (optional, or cayenne pepper)

1 1/2 tsp Sea Salt

1/2 tsp Black Pepper

8 Cloves of Garlic, minced

32 oz Chicken Broth

(1) 4oz Can of Green Chiles (mild, fire roasted are good)

(1) 15.5oz can of chickpeas

16 oz Elbow Pasta (macaroni)

(1) 14.5oz Can of Diced Tomatoes (juice and all)

(1) 15oz Can of Tomato Sauce


Optional - To Make Cheesy Chicken Chili Mac

2 1/2 cups Sharp Cheddar Cheese, shredded


Instructions


Press the Sauté (Normal) button on the Instant Pot. Add the chicken and cook, stirring occasionally, until almost done.


Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).


Add garlic and the spices. Stir.


Add in the broth, chiles, and chickpeas.  Stir to combine. Let the contents come to a simmer.


Add the pasta, stir and submerge it.


Press the Cancel/Keep Warm button to cancel the sauté mode.


Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).


To Pressure Cook


Put the lid on the pot and set the steam release knob to “Sealing” position.


Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.


When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.


When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.


Add cheese, if using, and stir. Let sit a minute until melted.


Season with more salt & pepper to taste, if desired.


Garnish as desired. Serve it right away!  Serves 6-8.

Wednesday, January 30, 2019

Mangu (mashes plantains)

Mangu (1/30/19)  *****


Think mashed potatoes, but with green plantains instead of potatoes. 




INGREDIENTS


6 Green Plantains Peeled and diced in half or quarters

2 cups water

Salt to taste

2-3 tbs Butter *or to taste

2 Large red onions cut in rings

6-7 garlic cloves, minced

1/2 cup White Vinegar

Olive oil


INSTRUCTIONS


Cut onions into rings then add vinegar, olive oil and garlic to taste and a pinch of salt. Set aside.


Peel plantains and cut into 1” slices


Place plantains, salt to taste and water in Instant Pot, cook on high pressure for 10 minutes.  Wait 10 minutes and then do a quick release. 


While the plantains are cooking, saute onions, garlic, salt, and vinegar in a separate pan. 


Once the plantains are ready, drain water into a separate container.  It will be reused. 


Add butter, a little bit of broth from the onions, and water a little at a time, and begin to mash


Mash until plantains are velvety smooth, adding water as needed. 


In the end, add onions over the top. 


Enjoy with fried Dominican Salami, Fried Dominican Cheese, and a Fried Egg for a traditional Dominican Mangu con Los Tres Golpes


NOTES


Mangu must be eaten when warm. Once it cools it will lose velvety texture. To avoid, feel free to mash plantains with cold water. This will slow down the rate at which the mangu hardens and loses texture.

Wednesday, January 23, 2019

Asopao de Pollo

Asolado de Pollo (Heavy Chicken Soup, 1/23/19)

Ingredients:

2 pounds boneless, skinless chicken thighs (cut into large chunks)
2 tbl olive oil
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon sea salt
2 tablespoons of Adobo Seasoning, divided*
1 (14.5-ounce) can diced tomatoes
1 1/2 cups uncooked medium grain rice
1 (15.5-ounce) can of Chicken Broth
4 cups water
1 cup small green olives stuffed with pimentos
1 can green peas
1 small sweet potato peeled and cut into 1/2” cubes (optional)
2 small potatoes, peeled and cut into 1/2” cubes (optional)
Salt and pepper to taste

Garnishment:
Chopped Avocado slices

Instructions:

Set the Instant Pot to sauté.  Pour some olive oil into the pot.  Slice the chicken thighs into 1” pieces and season with adobo. Cook until slightly browned.  Remove the chicken from the pot. 

Add more olive oil and diced tomatoes.  Mix in pepper, oregano, abobo, and olives.  Cook for 2-3 minutes. 

Add chicken broth and water.  Stir. 

Add chicken and peas. 

If adding a sweet potato, do it now.  This will help thicken the soup and give it a sweeter taste.   Also add potatoes.

You may be close to the limit of a 6qt pot.  If you exceed the limit, remove half of the potatoes and 1 cup of water from the ingredients list. 

Set to pressure cook for 20 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Stir, breaking up any pieces of sweet potato that may not have dissolved.  

Serve and enjoy!

Monday, January 21, 2019

Arroz con Gandules

Arroz con Gandules (Rice with Pigeon Peas) (1/21/19) *****




Ingredients
 • 8 oz chorizo (optional)
 • 2 cups of white rice
 • 2 Tablespoons of Sofrito
 • 1 (15 oz) can of gandules (pigeon peas)
 • 1 Packet of sazon – We used Goya
 • 4 ounces of tomato sauce
 • 2 cups of chicken broth
 • 2 Tablespoons of olive oil
 • 2 Tablespoons of olives
 • Salt and pepper to taste

Instructions

Slice chorizo into 1/8” slices. 

Hit Sauté button and add chorizo, olive oil, sofrito, olives, tomato sauce, sazon and cook for about 3 minutes until everything is blended well.

If you use chorizo, avoid the salt.  

Add the gandules and sauté for another minute or two.

Add the chicken broth and rice and stir. 

Cancel Sauté. Hit pressure cook for 10 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Serve

Notes

You can use water instead of chicken broth.

You can use chicken bourbon.

You can skip the olives if you don't like them.

You can add red peppers if you want.

Saturday, January 19, 2019

Cashew Chicken and Noodles

Cashew Chicken and Noodles (1/19/19) *****

Ingredients

1 cup chicken broth
1/4 cup brown sugar
2 tbsp soy sauce
1/2 tsp minced garlic dried
1/4 tsp sesame oil
1/8 tsp salt
1 pkg Top Ramen
1 cup cooked, frozen chicken chunks
2 cups frozen stir fry veggies
3/4 cup cashews

Instructions

Put the broth, brown sugar, soy sauce, garlic, sesame oil and salt into the Instant Pot liner. Stir until combined. 

Place the Ramen noodles (you can break it in half if you want, I don’t though) into the liquid and then flip it over (so both sides are wet).

Pour the veggies, frozen chicken and cashews on top. 

Lock lid and pressure cook for 0 minutes. (Z-E-R-O. Not a typo.) Quick release, give it a stir and then it is already time to eat!

Serves 3-4

Thursday, January 17, 2019

Chicken Noodle Soup

Chicken Noodle Soup (1/17/19) *****





INGREDIENTS

2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
2 bay leaves (optional)
2 lb. boneless skinless chicken thighs
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
4 c. cold water 
8 oz. egg noodles
Pinch crushed red pepper flakes (optional)
Juice of 1/4 lemon (optional)
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.

Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.

Wednesday, January 16, 2019

Arroz con Pollo

Arroz con Pollo (Rice with Chicken, 1/16/19) *****


Ingredients

4 boneless skinless chicken thighs, cut into small pieces
2 teaspoons paprika
Salt and pepper to taste
4 tablespoons olive oil, separated
1 cup onion, finely chopped
1 cup green pepper, chopped into small cubes
1 cup red pepper, chopped into small cubes
3 cloves garlic, finely chopped
1/4 cup green onion, finely chopped
2 cups white rice
3 cups chicken broth
1 packet of seasoning with saffron
2 cups frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions

Season the chicken with paprika, salt and pepper to taste.

Turn on the Instant Pot ON and select "sauté".

Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from the Instant Pot and reserve.

Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. 

Add the rice and toast for 1 minute, stirring constantly.

Add chicken broth, seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. 

Bring to boil. Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Fluff arroz con pollo with a fork and serve hot.

Serves 4-6

Friday, January 11, 2019

Chilli Mac with Beans

Chili Mac with Beans (1/11/19) *****




Ingredients

1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)
1 Medium Onion, chopped
1/2 cup Celery, chopped
2 Tbsp Chili Powder, mild
2 tsp Cumin
1 tsp Oregano, dried
1/4 tsp Chipotle Powder (optional, or cayenne pepper)
1 1/2 tsp Kosher Salt (or 1 tsp table salt)
1/2 tsp Black Pepper
8 Cloves of Garlic, minced
32 oz Chicken Broth
(1) 4oz Can of Green Chiles (mild, fire roasted are good)
(1) 15.5oz Can of Red Kidney Beans (rinsed & drained)
16 oz Elbow Pasta (macaroni)
(1) 14.5oz Can of Diced Tomatoes (juice and all)
(1) 15oz Can of Tomato Sauce
Optional - To Make Cheesy Chili Mac
2 1/2 cups Sharp Cheddar Cheese, shredded

Instructions

Press the Sauté (Normal) button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.

Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).

Add garlic and the spices. Stir.

Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.

Add the pasta, stir and submerge it.

Press the Cancel/Keep Warm button to cancel the sauté mode.

Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).

To Pressure Cook

Put the lid on the pot and set the steam release knob to “Sealing” position.

Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.

When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

Add cheese, if using, and stir. Let sit a minute until melted.

Season with more salt & pepper to taste, if desired.

Garnish as desired. Serve it right away!

Serves 6-8

Thursday, January 10, 2019

Plantain Soup

Plantain Soup (1/10/19) *****



2lbs green plantains
1 carrot, diced
1 onion, chopped
6 garlic cloves, diced 
16oz chicken broth
Parsley
Thyme
1 Tbsp lemon juice
Salt and pepper to taste

* Peel, slice and cut plantains into 1/4” slices and add to the Instant Pot.
* Add broth, carrots, garlic, parsley, thyme, onion, salt and pepper. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 20 minutes.
* It will take about 40 minutes total, including the time it takes to build and release pressure. Once the cook time is over, do a natural release for 10 minutes and then a quick release. You don't want to let it all release at once or it could sputter and foam.
* When the lid is off, turn the Instant Pot to saute. 
* Add lemon juice and stir into the soup.  Break apart any large plantain pieces with a fork. 

* Cook for a couple of minutes and stir until thickened. Season with salt and pepper to taste. Serve.
* Serves 3-4

Wednesday, January 9, 2019

White Rice

White Rice (1/7/19) *****

Ingredients

1 cup white rice
1 ½ cup water (or low-sodium chicken broth OR beer!)
½ teaspoon salt
½ tablespoon butter (or olive oil)

Optional
Chopped onions
Garlic
Achiote seasoning (for yellow color)

Instructions

Add rice, water (or chicken broth), salt, and butter (or olive oil) to the pressure cooker pot and stir.  

Secure the lid and turn pressure release knob to a sealed position. 

Cook at high pressure for 3 minutes.

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.


Fluff the rice with a fork.  Serve immediately.

Tuesday, January 8, 2019

Beef Stew

Beef Stew (1/7/19) *****

1lb beef chuck in cubes
3 potatoes
2 sweet potatoes
3 carrots
16oz beef broth
Garlic
Corn starch
Tomato sauce
Salt and pepper
Worcestershire sauce

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Monday, January 7, 2019

Potato Soup

Potato Soup (1/5/19)

2lbs potatoes
16oz chicken broth
1 can evaporated milk
Parsley
Thyme
Garlic
Onion powder
Corn starch
Salt and pepper

* Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
* Add broth, carrots, salt, garlic, parsley, thyme, onion powder and pepper. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
* It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
* When the lid is off, turn the Instant Pot to saute. 
* Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.