Tuesday, July 9, 2030

INSTAPOT SETTINGS AIR FRYER SETTINGS

CABBAGE AND RED PEPPER

Put on Steam setting for 11 minutes.

EGGS
hard boiled put on mnual for 8 minutes Release steam

OYSTERS
put on manual for 2 minutes.  Release steam

CHECK THE SAVED FACEBOOK POSTS.  SHERRY MOREY HAD A NICE CHART.

AIR FRYER CHART

chicken breast  see post

Sunday, October 13, 2024

INSTAPOT RICE

 I use the rice se tting, but be certain to also press on and keep warm.

One cup of rice to one cup of water regardless of amount.

Monday, October 7, 2024

SHRIMP AND PINEAPPLE STIR FRY

 Shrimp and Pineapple Stir-Fry Recipe (allrecipes.com)


Elizabeth made this great dish with lots of shrimp and the pineapple we have not been eating.  We had it over the fancy rice I've been buying.

We did not have corn starch, but a bit of flour thickened it.

I added a bit more soy sauce.

Very good.

Tuesday, October 1, 2024

CHICKEN BREAST WITH CASHEWS

 Cut chicken breasts in two or three pieces and brown in cast iron pan.  Cover and let chicken cook through on low.

Save half the chicken for other recipes.

Use Holsein sauce, lite soy sauce, cut up red pepper, cut up onion, ground black pepper on some of the smaller chicken pieces.  Cover and put on low until cooked through.

Cook the other chicken on low until cooked through and save for another recipe.,

The result was a bit less seasoned than I expected. It was good and the cashews worked, but it was not saucey enough.

Tuesday, July 23, 2024

EASY BEAN DISH FROM NYT

 

INGREDIENTS

Yield:4 servings
  • 8tablespoons olive oil
  • ¼cup pine nuts or sliced almonds
  • ½teaspoon ground turmeric
  • Salt and pepper
  • 3large shallots, sliced thinly (about 2 cups)
  • 5garlic cloves, sliced thinly
  • 2(15.5-ounce) cans cannellini beans or other creamy white beans, drained
  • 1cup vegetable or chicken stock
  • 1cup finely grated Parmesan (about 4 ounces), plus more for serving
  • cups tightly packed basil leaves, preferably Genovese
  • 1lemon, cut into wedges, for serving

PREPARATION

  1. Step 1

    Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

  2. Step 2

    Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

  3. Step 3

    In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

  4. Step 4

    Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.

Friday, July 12, 2024

CHILI IDEA FROM COUSING CAROL

 Wendy's Chili Save this recipe for a crisp fall day

❤️
Ingredients
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Directions
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.