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! 

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)

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 Yogurt #3

Well, I've done it.  #3 it is!  After having pretty much everyone taste it, it's been decided this 3rd attempt at making the perfect yogurt was the best batch so far!  I've had some accidents and some failures along the way, but it turned out so good that I have people who don't like yogurt saying they would eat it, and my 5-year old (picky eater) even likes it.  My 3-year old (eats everything) can't leave it alone, and my dad is taking it on the road with him while he's driving a semi!   Yay for healthy snacks!

So, in case you'd like to try your hand at it... here's what I did!

Instant Pot Yogurt #3

Ingredients & Items needed: 

• 2 quarts of whole milk
• 2 tablespoons of Noosa Yogurt
• 1 can of sweetened condensed milk
• 1 vanilla bean pod, split & scraped
• 3 teaspoons vanilla extract
• 1 (8qt) Instant Pot with yogurt function
• 1 IP liner
• 1 pressure cooker trivet
• 1 food thermometer
• 5 pint jars, washed & sterilized
• 5 pint jar lids

Pour your milk and sweetened condensed milk into the Instant Pot liner.  Stir until well incorporated then place liner into the Instant Pot base and push the "Yogurt" button until it reads "BOIL".  I leave the vent open. It isn't necessary to close it for the milk to heat up to the correct temperature, but you can if you would feel better about it.

** This step is important for thick yogurt, because it is denaturing the protein strands and allowing them to change shape to become longer and more "friendly" with their neighbors.  

While the milk is scalding, clear off a space large enough for your instant pot liner inside your refrigerator

Once the "BOIL" cycle is completed, allow the milk to rest for 5 minutes, in the base.  After 5 minutes open the lid (unless you've sealed it, in which case you need to vent the pressure).

Remove the Instant Pot liner from the base and rest it on the counter, on a hot pad and stir around to make sure everything is well blended etc until it reaches approximately 150*F.  Place the liner into the refrigerator and stir it every 10 minutes until it reaches an approximate temperature between 98-110*F.  

** Should be in the correct range within about 30 minutes.  If it gets too cold, it's alright, it will still make yogurt and you don't need to start over or anything. 
Once the temperature drops into the "happy zone" of 98-110*F, stir the vanilla bean paste, vanilla extract and the 2tbsp of Noosa Yogurt into the sweetened milk in the liner.

Now here, is where you have two options:  

1)  You can do as I do, and place the liner into the base with 1 cup of water and the trivet, bringing the water to a boil, turn the heat off, but don't remove the water or trivet.  While the water is heating up, pour the sweet milk mixture into the pint jars, keeping them in reserve on the counter until the water is finished boiling. Add 1-quart cold water, then place the jars (carefully so as to not burn yourself) into the liner, on top of the trivet so the jars do not come into direct heat with the heating element in the bottom of the pot. I then take the sprayer on the sink and fill the liner with water until the water is at the "shoulder" of the jars.  This produces a more even incubation throughout the entire batch rather than just the bottoms becoming thick and the top portion being thinner. The jars are now your incubation containers, and you need do nothing more except put a lid on them when they've completed the yogurt process. 

2)  You can leave all of the milk mixture inside the liner, place the liner into the base and use the liner as your yogurt incubation container. However if you do, you'll need to transfer the finished product into other containers once the process is complete, and moving the yogurt will disturb the proteins and produce a thinner yogurt, unless you choose to strain the whey off using a yogurt strainer from Amazon, in which case it will be thicker than thick.

Whichever option you choose, you are now going to cancel any prior instructions given to the pot so that it reads "OFF".  You are now going to press the "Yogurt" button one time, so that the heat setting is on "normal", then select "8 hours" (08:00) and put the lid on, walking away to allow the milk to incubate and change into yogurt for the next 8 hours! It's that easy!

Once the incubation process is completed, do not stir, or disturb in any way.  Simply pop your container(s) into the refrigerator and allow to chill for at least 4 hours or until the yogurt is an equal temperature throughout.

This recipe shouldn't require any straining, it turns out very thick for me when left undisturbed in the jars, but if it should turn out thinner for you and you wish to try to strain it, I will post instructions on how to do that as well, in a later post. 



Edit To Add:
For my fourth attempt at making yogurt, I chose to get creative by putting the flavoring in BEFORE it incubated.  The attached photo is from that batch, with two Luxurious Lemon, two Double Vanilla Bean & one Rockin' Raspberry.

Edit to add x2:
Recipes have now been tweaked for both coconut and strawberry as well as the raspberry and lemon.  

Parmesan Garlic Italian chicken

My oldest wanted Italian chicken ... But I didn't have the exact stuff I would normally use, so I used what I had (link below) and he doesn't like it, but I sure do! This chicken and the gravy it produced is so good I could put it over basically anything... Biscuits, toast, mashed potatoes... It's wonderful...

What I did:
★ 1 cup water and the trivet (that came with my Instant pot) in the IP liner
★ 3 (large) frozen chicken breasts in a stainless steel 5qt PIP bowl
★ Poured the bottle of garlic parmesan Italian vinaigrette over it, so all exposed sides had been in contact with the vinaigrette. Then pressurized under the "meat/stew" button for 10+10 NPR.
★ After the first set of 10+10, I sliced it against the grain and put the sliced meat back into the bowl, pushing it down under the sauce and re-pressurized for 20+20 NPR.

** If I had cooked just one breast at a time, or had used racks to keep them from touching each other, the 10+10 NPR would've been effective to get them cooked thoroughly.