DAHL IN INSTAPOT

 I had chick peas left from the attempts to do Minnie's crisps.

I put them in the Instapot, about two inches of beans or a bit more,  and covered them with water so that the thickness of the water was twice the thickness of the beans.

I used the bean setting and they came out great.  Maybe a bit overdone, but I'd rather have a little mush than hard beans to chew and digest.  I let the steam escape by itself.  

I served with reduced sodium soy sauce.  Tasty.

CATFISH STIR FRY

 So many times I read a cookbook and never follow a recipe. However, I got this great cookbook from the library and then yesterday we bought a stir fry pan at a yard sale. I picked up some Mississippi farmed catfish today, so I cut up the veggies and Elizabeth did the rest. It is one of the best fish meals I have had recently.

Catfish here is noticibly better than what we buy up North. I don't know why.

The rest involved stir fried carrots, onion, mushroom, red pepper, carrot and a sauce made from chicken broth, corn starch, and low sodium soy sauce,.

It was served over precooked rice made in the Instapot.

I'd forgotten how crispy the veggies come out of a 3 minute stir fry. We have not stir fried in years.

The recipe came out of book called, "Catch of the Day:200+ REcipes for the everyday angler" by Chef John Schumacher. I found a copy on line for $4 and it is on the way. These are perfect recipes for Burden Lake filleted bluegills.

ALDI SHOPPING

 Every Good (And Bad) Deal At Aldi | Investing Magazine

GROUND BEEF IN SLOW COOKER RECIPES

 21 Ground Beef Slow Cooker Recipes | AllFreeSlowCookerRecipes.com

BEST SANDWICH IN ALL 50 STATES

 The Best Sandwiches In Every State And Where To Find Them | Fame 1st

NY Times SLOW COOKER CHICKEN RECIPES

 Easy Slow Cooker Chicken Recipes - The New York Times (nytimes.com)

fRENCH ONION SOUP MON AMI GABI

 

FRENCH ONION SOUP

How to make this French classic

Serving Size: 4 people

INGREDIENTS:

2 pounds yellow onions, julienned
1 garlic clove, sliced into small slivers
¼ cup butter, melted
½ bay leaf
2 fluid oz. white wine
4 cups chicken stock
4 cups beef broth
Kosher salt and freshly ground black pepper, to taste

INGREDIENTS FOR SERVING:
12 toasted baguette slices, cut ½-inch-thick croutons, 3 each per bowl
4 oz. Gruyere cheese, grated per bowl, 1 oz. per bowl
4 oz. Jarlsberg cheese, grated per bowl 1 oz. per bowl

METHOD:

1. Cut the yellow onions into julienne strips.
2. Slice the garlic clove into small slivers. To sliver garlic, rest a paring knife at a slight angle against the peeled clove and use a gentle rocking motion to slice the clove into several slices.
3. In a heavy bottom sauce pot with melted butter, sauté together the julienned yellow onion and sliced garlic clove with the ½ bay leaf. Caramelize slowly over medium heat to develop flavor, approximately 20 minutes.
4. Add in the white wine and reduce for 5 minutes.
5. Add chicken and beef stock. Simmer, uncovered, until the liquid is deeply flavored and slightly reduced, about 15 minutes.
6. Season to taste with salt and pepper.
7. Place crocks on a sheet pan. Ladle 10 ounces of soup into each of the crocks (or oven proof bowls).
8. Top each soup with 3 slices of toasted baguette and a generous amount of grated Gruyere and Jarlsberg cheese on top of bread.
9. Place the onion soup crocks under the broiler until the cheese is brown and begins to bubble