The Cookbook

[taiwan_girl]

Has anybody used the Instant Pot as a slow cooker instead of using something like a "crock pot"? Does it work as well? Thanks!

[George K]

@taiwan_girl indeed!

However, it's not quite the same.

The IP heats from the bottom only, rather than using the entire "container" to cook.

My attempts have been, well, not bad, but not great either.

From what I gather, you're better off using the IP as a pressure cooker and converting a "slow cooker" recipe to an "Instant Pot" recipe - which will, of course, reduce time drastically.

When I make "To Die For Pot Roast," I used to slow-cook for about 8 hours. Now, I use the IP and cook for 50 minutes, with a "natural release" for about 20 minutes. Comes out great.

There are conversion charts for "slow cooker to instant pot" out there, but I'm too lazy to look them up now..

[taiwan_girl]

@george-k Thanks!!!

[Aqua Letifer]

We just got a Dutch oven.

Dutch oven >> crock pot > instant pot.

[brenda]

@aqua-letifer Aqua, your photos are well staged. They look wonderful!

[brenda]

@aqua-letifer said in The Cookbook:

We just got a Dutch oven.

Dutch oven >> crock pot > instant pot.

Ayup, this is what I like, too. I have worked from home for many years, so I have the advantage of being able to start a batch of something in the morning, and check it once or twice during the day. For other folks, they may not have the ease or option.

[George K]

Tonight's dinner: Leftovers.

I made a turkey breast a while ago, and we get about 4 meals out of one breast. I divided it into 4 portions, and I froze the turkey, stuffing, and gravy using a vacuum meal sealer.

For sides, I had some steamer-beans.

But made mashed potatoes in the Instant Pot: https://bakeatmidnite.com/instant-pot-red-skinned-mashed-potatoes/
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Instant Pot Red Skinned Mashed Potatoes

3 lbs red potatoes scrubbed and cut into 2-inch chunks (don’t peel)
1 cup water
2 tsp kosher salt
3/4 cup warm milk
6 tbsp unsalted butter softened
1 tbsp dehydrated toasted onion flakes see NOTES
1 tsp instant dehydrated minced garlic -OR- 1 large clove finely minced
2 tbsp minced fresh parsley -OR- 1 tbs dehydrated
1/4 cup sour cream
Salt & pepper to taste

Place potato chunks in the Instant Pot (or any electric pressure cooker), add the kosher salt and the water. Process on manual for 8 minutes (or high/15 psi on other pressure cookers)

Release pressure and drain potatoes well.

Using a hand masher, lightly mash the potatoes. Add just enough of the warm milk so the potatoes are creamy but not soupy. You may not use the entire amount, or you may need more warm milk, depending on how creamy you like them.

Add the butter, toasted onions, garlic and parsley. Stir to combine.

Add salt and pepper to taste.

Notes:

Nope, no peeling is necessary here. You want these mashed potatoes to be a bit lumpy and rustic. It’s part of this dish’s charm.

Also, don’t pull out your electric mixer or ricer to prepare them either. An old-fashioned hand potato masher is what you want for this job, and you’ll use that utensil very lightly too. Practically no elbow grease is required either!

If you cannot find toasted instant onions, then 2 tbs of minced caramelized onions can be substituted. In a pinch, you can use finely chopped green onion or regular dehydrated minced onion.

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Comments:

1. The ingredients call for sour cream, but I didn't add any because, well, the instructions didn't call for it!
2. 8 minutes is not long enough to cook the spuds. I gave it about 15 minutes
3. I added some onion powder as well as some chopped green onions

[Mik]

Leftover Cuban pizza here. Culver’s devils food cake frozen custard. Yum.

[George K]

Tonight's dinner:

I've posted the Chicken Schnitzel recipe earlier...

But for the side:

Carrots & Potatoes Roasted W/ Onion and Garlic

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Preheat oven to 425 degrees.

Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.

Season generously with salt and pepper, toss.

Cover pan with aluminum foil and bake for 45 minutes.

Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Those are some damn fine spuds (could've browned them a bit more)....

[brenda]

@george-k That's a nice side dish for many a meal. Thanks!

[brenda]

@george-k Cute horsey plate ya got there, George.

[Mik]

BIL & SIL coming Friday - they are both on a diet, so fixing this beautiful dish

https://theviewfromgreatisland.com/rainbow-salmon-skewers/

[George K]

Tonight's dinner: Sheet pan balsamic chicken.

¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.

Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.

While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.

Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.

Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.

Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).

Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

Yup...

[brenda]

Was it good, George?

[George K]

@brenda said in The Cookbook:

Was it good, George?

Wonderful. This was, perhaps, the 5th time I've made this. I did not add the red chili flakes (per Mrs. George's request).

I was going to make it on Tuesday, but Mrs. George wanted pizza, so the marinated chicken sat in the baggie, in the fridge overnight. Not sure if it made a difference, but it was great. So many flavors, balsamic, honey, rosemary....

This is something you could make for company and really impress them.

[brenda]

@george-k Oh yes, marinating longer is usually a good thing.
Thanks for the report. It sounds like something we'd like, and I have most of the ingredients on hand. That's always a plus.

[Loki]

@george-k said in The Cookbook:

@brenda said in The Cookbook:

Was it good, George?

Wonderful. This was, perhaps, the 5th time I've made this. I did not add the red chili flakes (per Mrs. George's request).

I was going to make it on Tuesday, but Mrs. George wanted pizza, so the marinated chicken sat in the baggie, in the fridge overnight. Not sure if it made a difference, but it was great. So many flavors, balsamic, honey, rosemary....

This is something you could make for company and really impress them.

I like this a lot. Thinking of substituting baby asparagus for the green beans. Any reason not to?

[George K]

@loki said in The Cookbook:

Thinking of substituting baby asparagus for the green beans. Any reason not to?

Not that I can think of! I'll try that next time.

[Rainman]

@loki said in The Cookbook:

@george-k said in The Cookbook:

@brenda said in The Cookbook:

Was it good, George?

Wonderful. This was, perhaps, the 5th time I've made this. I did not add the red chili flakes (per Mrs. George's request).

I was going to make it on Tuesday, but Mrs. George wanted pizza, so the marinated chicken sat in the baggie, in the fridge overnight. Not sure if it made a difference, but it was great. So many flavors, balsamic, honey, rosemary....

This is something you could make for company and really impress them.

I like this a lot. Thinking of substituting baby asparagus for the green beans. Any reason not to?

Of course not. I thought we established the immorality of using babies for anything is wrong. Or, it's OK if the babies are dead. Geez, I went from trying to be funny to being morbid. So, go ahead with the baby asparagus. It's just a conscious thing to get over, not a moral thing. You don't need all that much sleep anyway. Done.

Oh, and you're all fat, except for AX. Nearly forgot!

[Aqua Letifer]

Milk Chicken

I defy you to find a better way to cook a whole chicken. Try it.

1 whole chicken
1 stick unsalted butter
like a spoonful of olive oil
½ a cinnamon stick
1 bunch of fresh sage, leaves picked
2 lemons, very halfassedly zested, then quartered
10 cloves of garlic, unpeeled
550 ml milk

1. In a pot, brown the chicken skin with the butter and olive oil. Just a couple of minutes per side.
2. Put the chicken on a plate to pour out the butter from the pot but keep a film of the buttery goodness on the bottom.
3. Add all the ingredients into the pot, then at last the whole chicken.
4. Cook on 375 for 90 min.