Hot & Sour soup - modifications

On 12/9/2019 I used Jeffrey Eisner's recipe for Hot & Sour soup from pressureluckcooking.com. It was very good, however I made some modifications and believe my second attempt will suit me better after documenting the modifications and suggestions.

The original ingredient list:
7-8 cups of vegetable broth (I used 7 tsp of Vegetable Better Than Bouillon + 7 cups of water; NOTE: using 7 cups vs. 8 creates an even more intense hot & sour flavor of the soup)
1 tbsp of canola oil
3 tbsp of rice vinegar
1 tbsp of red wine vinegar
1/4 cup of reduced-sodium soy sauce
2 tsp of chili garlic sauce (or Sriracha will work fine too!)
1 tsp of sesame oilsesame oil
1.5 tsp of granulated sugar
2 tsp of ground ginger
1 tsp of white pepper
1.5 tsp of Kosher salt
1 bunch (or about 5 strands) of scallions, sliced
16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
16oz can of bamboo shoots, drained
8-10oz bag of baby spinach
8-14oz of firm or extra firm tofu, cut into small cubes
1/4 cup of cornstarch + 1/4 cup water, for a slurry
2 large eggs, whisked

I didn't have sriracha, or the correct chili garlic sauce, so I used Louisiana hot sauce and used chicken base in place of the "better than bouillon", since I prefer this brand and had no vegetable base left having used it all the day before.  

I also added diced chicken, hoisen sauce, sweet garlic chili sauce (contains honey as well as the peppers), white mushrooms & ginger.  I omitted the salt & sugar, cut the sesame oil & baby bella quantities in half, and doubled the tofu because I did not want any leftovers. 

I believe next time, I will either cut the tofu quantity in half, (Jeffrey's lowest estimated quantity would have been correct), or I will double the batch of soup.  There was just way too much tofu for me with it being doubled though, and I would add at least one more box of mushrooms, and would repeat all of the additions I made.  It really added to it giving it a much more robust flavor. 

It turned out so good in fact that even my mother, who hates hot & sour soup, ate two bowls! That is the true test of whether something is good! lol! 

PSYCHOPATH CHILI - IP

PSYCHOPATH CHILI

1 T olive oil
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced—more if you like garlic
1-1/12 lbs. lean ground beef
2 14 oz. cans of diced tomatoes, undrained
4 14 oz. cans chili beans, drained and rinsed (hahaha)
1 14 oz. can tomato sauce
1 cup beef stock or soup base
1 T steak seasoning
3 T chili powder
1 T Worcestershire sauce
1/4 cup leftover coffee
2 tsp. cumin—more if desired
Chipotle powder or cayenne pepper to taste—we like our chili fairly spicy
Jalapeño salt to taste (worth looking for) If you don’t have it, regular salt will do.

Sauté vegetables, garlic, and meat in olive oil in IP for five minutes or so. When meat is still about half pink, add chili powder and cumin. Add remainder of ingredients plus a little water, if it’s not soupy enough for you.

Cook on Bean setting—my Bean setting is 30 minutes. I let it NPR for 10 minutes and then QR.

**  Taken from the IP group on Facebook.  Original authors name: Jody Wilson.  Link: [ https://www.facebook.com/groups/InstantPotCommunity/permalink/2889461994481103/ ]

Rotisserie Chicken Rub

• 3/4 cup kosher salt
• 1/4 cup smoked paprika
• 1/4 cup onion powder
• 1/4 cup garlic powder
• 1/4 cup brown sugar
•  2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoons dried rosemary
•  2 tablespoons dried parsley
•  2 tablespoons dry mustard
• 2 tablespoons cayenne pepper
• 2 tablespoons black pepper

Place all ingredients together, mix and store in an air-tight container.  Enjoy! 

Note:  I place all ingredients into a food processor and give it a whirl.  It makes mixing easier, as well as producing a finer texture.

Optional: 

·         1 tablespoon red chili flakes

·         Tarragon

·         Cumin

·         Fresh lemon (when cooking)

·         Fresh garlic (when cooking)

Instant Pot Omelet w/ sausage & cheese

Good morning!

After the storm we had last night, this morning was the morning for something quick, easy and healthy (according to my diabetic carb points booklet from the hospital).

So, after some perusing the internet as well as the booklet, and my phone app, I compiled some of the "egg bite" recipes into one that suited me and away we went!  However, I'm too lazy to divide it all out into those little cups, so it became one giant egg bite!  And it tastes really really good!! So, while my photography skill is lacking big time, just imagine the best omelet you've ever tasted and there you have it!

• 2 eggs, beaten
• 1/4 cup half & half
• 4oz Jimmy Dean Original ground sausage
• 1/4 cup cheddar, mozzarella & Parmesan cheeses, shredded
• A sprinkling (1/8-1/4 tsp) of: 
• black pepper
• garlic
• onion
• Old Bay original
• dried chives

1. I put the sausage into the IP first, letting it cook the juices and fat out in the stainless steel bowl.  Cook time was 10 minutes + QR.  
2. While that was cooking, I beat the eggs, half & half, and seasonings together.
3. When the sausage was finished and pressure was out, I drained the grease off the sausage patty and chopped it all up.  
4. Next I poured the beaten eggs over the sausage and stirred a little bit to make sure it was coated in the egg.
5. Finally I sprinkled all of the different kinds of shredded cheeses over the top.
6. Placing the trivet into the IP, (the food on top of the trivet) with cold water in the bottom, I set the cook time for 8 minutes and walked away for awhile.  I quick released the pressure and bon appetite!  'Twas yummy! If I do say so myself!  Best of all?  It stayed well within my allowed carbs for this meal!

Nutrition facts:

Calories:  754 kcal

Protein:  49.95 grams

Fat (total): 58.43 grams

Carbohydrates:  8.88 grams

Chinese Chicken & Broccoli (Instant Pot translation and recipe revision)

Good evening my lovely readers! It's a beautiful 50* out and this momma is thinking "chinese"! Hubby and I are getting pretty good at perfecting the homemade chinese, so here is the basic run down of how we handled the last batch we made! My picky little people love homemade chinese normally, but this recipe was such a hit that I didn't even have enough left over to send in lunches for the next day!

This recipe is what I jumped off of, and it's obviously not an IP meal, but is easily translated. Here is the basic ingredient listing, with my revisions:

• 1 large Head of Broccoli, cut into florets
• 3 Tablespoons vegetable oil
• 6 boneless chicken thighs skinless, chopped into bite sized pieces
• 2 cloves, minced or 2 tsp granulated garlic
• 1 onion, cut julienned
• 1 can bamboo shoots, drained
• 1 can water chestnuts, drained
• 1 tsp dried ginger, to taste, adjust after cooking
• 2 Tablespoons Hoisin Sauce + more to taste after cooking
• 2 tablespoons oyster sauce
• 3 Tablespoons soy sauce (extra to taste)
• 6 Tablespoons honey **
• 1-3 cups hot water per preference of gravy to veg/meat ratio

** I skip the honey, but have left it in just in case someone else would like to know how much to add.

1. Cut the chicken into bite sized pieces and push "saute". When it says "hot" add your oil and push it around so it coats your IP liner. Then add your chicken, and sear it lightly, just till the chicken is getting white, or light brown spots.
2. Next you're going to deglaze the liner using the water. While the chicken is still in the bottom of the liner, and while the pot is still good and hot, add 1 cup of water and using a wooden spoon or scraper, scrape up anything that might be stuck to the bottom. The chicken will produce liquid, but the IP requires liquid to work correctly, and we like lots of gravy.
3. Cancel the saute function.
4. Add the garlic, onion, ginger, soy sauce, hoisin, & oyster on top, don't stir.
5. ** If you desire rice with this meal, & have a stainless steel PIP bowl, and a long legged trivet, you can measure your rice & water out into your PIP bowl and place the long legged trivet in on top of your food.
6. Set the cook time for 5-10 minutes depending on how much chicken you have, (if you have a single batch 5-7 is sufficient. If you double it you'll need to cook a little longer. Let it naturally release for 10 minutes.
7. While it's cooking, cut up your broccoli to suit you, some like it big, some like it small, I have preschoolers so I have to accommodate their small mouths.
8. When the IP beeps, you're going to stir the food and taste. Season accordingly. I added more ginger, hoisin, water, oyster, black pepper, and rice wine.
9. Once you're satisfied that it is seasoned to suit you, put the bamboo, water chestnuts & broccoli in on top, in that order. Do not stir it in. Reset the IP to either 0 (zero) minutes HP, or 1 minute LP depending on which one you have. This SHOULD produce broccoli that is softened but not mush... however I am not 100% on it, it COULD be too mushy... some folks like their broccoli pretty firm...
10. Anyway, when it beeps after adding the broccoli do a quick release.
11. If the quick release spits sauce... close it back up and do a controlled pressure release. Don't make a mess of your counter ... just close it back up and release the pressure slowly by hand...

Instant Pot Bone-In Chicken Instructions

1. Put 1 cup of water in the liner
   
2. Put the rack (trivet) that came with the IP into the liner
   
3. Now place your chicken into the liner, on the trivet. Do not pile. Just do a single layer on each trivet. (If you allow air flow between the layers, you can cook 12 pieces of chicken in 10-15 minutes instead of 30-45) Season it however you want, just remember that you may need to step up the seasoning just a little more than you'd expect. (I use Italian dressing as a marinade sometimes.  So you would move the chicken all around till its all coated in it)
   
   If you are using multiple trivets, add the next trivet now and continue adding chicken to the pot.  This works for up to 4 layers in my 8qt IP Duo.
   
4. Now hit Meat/Stew or Pressure Cook and using the "+" and "-" buttons go up or down to reach 15 minutes (00:15) and turn the black knob to the sealing position.
   
5. The screen will display "on" for awhile, you'll hear boiling and hissing sounds, might see some steam come out the top for a short time, then it'll seal and it will become quieter. The screen will still read "on" for a short time then the pressure inside (12psi) will be reached and the clock face will change to read your selected cook time. The pot will beep one time letting you know it's beginning the cook count.
   
6. It will now count backwards from (00:15) to (00:00) at which time it will beep multiple times & the clock face will change to (L0:00) and begin counting up instead of down to indicate how long is been on low/keep warm.
   
7. Now, if this were veggies you'd flip the lever open and release steam (known as a quick release). But you're not going to do that this time because it's meat.
   
   This time, you're going leave it alone and allow the clock to read (L0:10) or (L0:15) before you open it. This allows the meat to rest and it will absorb the liquid in doing this and make very tender chicken.

Blueberry bread pudding with lemon curd

Blueberry Bread Pudding 

In a buttered 2 qt soufflé dish:
Beat 4 eggs, add 2 cups milk, 1/2 c sugar, 1 t vanilla, 1/4 t salt
Fold in
8 oz white bread, cubed, 1 c blueberries 

Cover with greased aluminum foil. 
Lower into trivet in instant pot that has 1 1/2 c water in it.

Close IP, set to sealing. Cook on high manual 25 min, NR 20 minutes. Uncover and cool 10 minutes. 

Sprinkle with cinnamon and sugar. 

Serve with lemon curd and/or whipped cream.

**  I want to keep this so I don't lose it.  This was gotten from ( Sheri King Ward ) on Facebook's Instant Pot group.  I believe it is her recipe, but I don't know for sure.  Either way, I am in no way claiming this as my own, I simply do not want to lose the recipe or the idea.