Instant Pot Meatloaf.

meatloaf_sliced.jpg

A delicious slice of meatloaf.

During the summer months, my husband will do almost anything to avoid using the oven  (or the stove, actually). Generally this works out in my favour, since he’ll happily head out to the deck and BBQ up some dinner for all of us.  But after picking up my Instant Pots and realizing that they contained heat very well, I started thinking about how easy it would be to cook ‘oven’ foods without heating up the entire house.

Like meatloaf.

Now, there are some challenges with cooking meatloaf in the Instant Pot. First, the very fact that it’s being pressure cooked means there’s no browning of the meat. Second, the glaze won’t get all glaze-y without the oven.  Are these important things? I decided to give it a shot while I was on vacation this week and see what happened.

I used my favourite meatloaf recipe: Thai Turkey Meatloaf from Budget Bytes. (Seriously, it’s the best meatloaf I’ve ever eaten.)  I stuck to the recipe without making any changes to the ingredients – but I did, obviously, make changes to the cooking process.

I have to say – I would happily feed this to my family (it was DELICIOUS) but I’d hesitate to serve it to guests because it really, really doesn’t look great.

Anyway, if you’re feeling like you want to experiment, here’s what I did:

  1. After mixing all the ingredients together, use thick tinfoil to create a ‘pan’ for the meatloaf to sit in while cooking. I made mine round (like the inner IP pot) and about 4 inches tall on the sides.
  2. Put the meatloaf into the ‘pan’ you made and set it on top of the trivet.  Use tinfoil to make a sling, if you need to, unless your trivet has tall enough handles that you can easily pull it out after cooking. (The trivet that comes with the IP is too short to easily grab – so I add a handle onto it with the foil. There are many creative ways to get stuff out of the IP!)

    meatloaf_in-pan

    Homemade ‘pan’ with raw meatloaf in it!

  3. Add 2 cups of water to the bottom of the IP. Place the trivet in, along with the ‘pan’ of meatloaf.
  4. Put the lid on the IP, set it to ‘sealing’, and set it to ‘manual’ for 20 minutes. When the timer finishes, allow for 10 minutes of NR and then QR the remaining pressure.
  5. Check the internal temp of the meatloaf – it should be 165F for ground turkey. If it’s finished, great! If not, put it back into the IP, seal the lid, and do another 5-ish minutes of cooking. QR this time and re-check the internal temp of the meat.
  6. Take the meatloaf out and marvel at how doughy, grey, and unappetizing it looks. This is what happens when you pressure cook meat!
  7. Put the meatloaf onto a baking sheet, cover it in glaze, and put it under the broiler until things are looking better – the glaze should bubble and get sticky, the meat should brown a bit.  This can take anywhere from 5 to 10 minutes, but keep a close eye on it so it doesn’t burn.

    meatloaf_done

    Seriously, this doesn’t look appealing to me.

  8. Remove from the oven, slice it like a cake (?) and serve!  It’s absolutely delicious despite appearances – and the kitchen barely got warm in the process of making it. Win-win!

 

 

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Instant Pot Butter Chicken.

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Butter Chicken!

It’s challenging to take a decent photo of something like Butter Chicken – it’s just sort of.. saucy. But this was definitely a delicious dinner and it turned out even better than I had hoped.  Easy-peasy, too.

I’m not going to include a recipe for rice here – I used jasmine rice and I made it in my 2nd Instant Pot. You could easily use leftover rice (the sauce from the Butter Chicken will help warm it up!) or you could make it on your stovetop – – or in your second Instant Pot, if you have one.

Here’s the recipe:

Butter Chicken

Ingredients:

  • About 3 pounds of boneless skinless chicken thighs
  • 1 can (28 oz) diced tomatoes in juice
  • 1 jalapeno pepper, seeded
  • 1 inch fresh ginger, grated
  • 3/4 cup butter
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 tablespoon paprika
  • 2 1/2 teaspoons kosher salt
  • 1 cup heavy cream
  • 1 cup plan Greek yogurt
  • 2 1/2 teaspoons garam masala
  • 3 tablespoons cornstarch

Directions:

  1. Cut chicken into bite sized pieces. Discard any excess fat.
  2. Into your blender, add the can of tomatoes (including the juice), the grated ginger, and the jalapeno. Blend until there are no chunks remaining.
  3. Add butter to your Instant Pot and use the saute function to melt it thoroughly.
  4. Add chicken in small batches (2 or 3 batches). Brown lightly on all sides. Use a slotted spoon to remove each batch and place into a bowl. You want to save any juices that come from the sauteed chicken.
  5. When you’re finished lightly browning the chicken, and all has been removed, add the cumin and paprika to the butter that remains in the pot. Stir well, until all spices are mixed into the butter. (Act fast, or it will burn!)
  6. Add in the tomato mixture, salt, cream, and yogurt. Stir quickly, then add the chicken and any drippings from the bowl. Stir again.
  7. Close the lid and set to manual pressure for 5 minutes.
  8. When the timer goes off, allow it to natural release for 10 minutes. After 10 minutes, do a quick release of any remaining pressure.
  9. In a small bowl, combine about 4 Tablespoons of water with the cornstarch. Mix really well.
  10. Stir the cornstarch into the pot. Add the garam masala.
  11. Using the saute button, bring everything to a boil and allow the curry to thicken to your liking. Add any salt, pepper, or other spices that your heart desires.
  12. Serve over rice. Nom.

Instant Pot Sushi Rice + Maki.

sushi

Oh, hello! It has been a while since I have written here – for many reasons, not the least of which was a full kitchen renovation – literally down to the studs in some places, a wall removed, new everything added..  I could have done some fantastic posts here about frozen microwaveable meals, I suppose, but.. honestly, I mostly just want to forget all about that.

Shortly before my kitchen renovation, I purchased one of those fancy-schmancy Instant Pots that all the kids are talking about. And, shortly after that, I purchased a second one. You can expect to see many IP posts here now that I’m back to writing – because there’s a good reason that everyone loves this appliance.

First up, today’s dinner: maki!  I love sushi rice so much that I am perfectly happy to eat it on its own – so the idea of making it easily at home is delightful. Here we go!

Maki

Makes approximately 6 large rolls (with a lot of rice in them!)

Ingredients

  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 1/2 cup rice vinegar
  • 1 tablespoon white sugar
  • 1/2 teaspoon sea salt
  • package of nori (seaweed sheets – toasted or non-toasted are both fine)
  • your preferred fillings, for example: shredded carrots, sliced cucumbers, crab meat + mayo + sriracha sauce, avocado, green onion.

Instructions

  1. Rinse the rice under cold water. Shake out any excess water and put the rice into the Instant Pot pot.
  2. In a separate bowl, whisk water, rice vinegar, sugar, and sea salt. As soon as the sugar and salt have dissolved, pour the liquid over rice in the Instant Pot. Stir well.
  3. Put the lid on the Instant Pot, set the vent to “sealing”. Use the “rice” setting – no need to adjust the time. Let the Instant Pot do its thing!
  4. While the rice is cooking, chop up your delicious fillings. Long, thin slices are ideal – but do whatever makes you happy.
  5. When the rice is finished, allow for a 5 minute natural release – after that, open the vent up and let the rest of the pressure out.
  6. Do not stir the rice – just dump it out onto a wooden cutting board. Use a spoon to spread the rice out and allow it to cool enough to touch.
  7. Set a sheet of nori out on your counter – I used a piece of parchment paper – and spoon a layer of rice on top. Use the back of a spoon, or slightly damp fingers, to smooth the rice out to cover most of the sheet. Leave a strip about 1/2 an inch wide for sealing the roll.
  8. Across the middle of the rice, add your toppings. Use as much, or as little, as you like.
  9. Roll the nori up towards the empty 1/2 inch. Use a bit of water on your fingers to seal the seaweed up.
  10. After a few minutes, slice the roll into reasonable-sized chunks.  Eat! Enjoy!

Smoked Pork Ribs on the Kamado Joe.

Our BBQ has been on its last legs for a while now. Parts started disintegrating, rusting, or just falling off altogether. My husband replaced some of them and some parts we couldn’t find a match with which to replace.

I did a little informal poll on Facebook to ask how long people’s grills normally last – the range was pretty much 5-8 years with a few outliers on either side (3 years and 14 years). Ours had lasted about 7 years.

My friend Lena suggested that I look into a Big Green Egg. I did, and discovered that it was totally out of my price range once we factored in the various accessories we’d want for it. From there, however, I learnt about kamados and, from there, I discovered Kamado Joes. After a bit of research, we hopped in the car and picked one of the Classics up. I will spare you the big sales pitch, but I think they’re a good deal.

The first thing cooked on the new grill was.. frozen burgers. Easy, inexpensive, and I wouldn’t be heartbroken if they didn’t turn out beautifully – but they turned out well and we happily ate them.

Today I smoked pork ribs – a much, much, much longer process. But oh, man, the results were fantastic (if I do say so myself). I love to eat meat – but I am generally not fond of cooking it (because I’m always convinced that I’m going to kill everyone by undercooking it, so I compensate by burning the shit out of it).

But these ribs.. my goddess, they were heavenly. Just amazing.

The ribs that I bought were labelled “pork ribs” which, after some online research, I determined were St Louis cut. This was good because it meant that I didn’t have to do much clean-up on them to get them ready.

First, I took the ribs and removed the excess fat and the weird membrane. Then I brushed the ribs all over with a very light coating of cheap-o yellow mustard.

I whipped up a batch of this dry rub and coated the mustardy ribs in the rub. They then looked like this:

 

Dry rub on!

Dry rub on!

I left them to sit while I started up the Kamado Joe. I’m still learning (obviously) how to regulate the temperature, but I knew that I needed to do them “low and slow” – though various recipes called from temperatures ranging from 225 to 275. I went with 250F to keep it simple.

The 3-2-1 method that I found here seemed easy enough for me to follow – nothing complicated.

So, I tossed the ribs onto the pre-heated grill and set the timer for 3 hours… only to discover that I could not keep the temperature of the grill from going up and up and up. It didn’t help that the wireless digital thermometer I was using kept crapping out on me (and telling me that the temperature in the grill was about 40 degrees higher than what the thermometer on my grill said!)

I spent a lot of time running in and out of the house.

At the end of the 3 hours, however, things looked pretty good:

 

3 hours down, 3 to go?

3 hours down, 3 to go?

 

I took each chunk of ribs off of the grill and coated both sides liberally in honey and brown sugar (mmmm!) before wrapping them into little packages. No photo of this, sadly. While wrapping, I noted that the ribs looked more ‘done’ than I would have expected, so I decided to adjust the cooking time slightly.

I put the packets of meat back on the grill and set my timer for 40 minutes (instead of 2 hours). When the timer went off, I checked the internal temperature of the meat and found it was already at 190F. Eeep!

I unwrapped the meat, brushed both sides with a 50/50 mix of BBQ sauce and honey, and put them back on the grill for a total of 30 minutes (flipping them once after 10 minutes).

The 3-2-1 method became the 3-1-.5 method!

To be honest, I was pretty convinced that they would be overcooked – possibly dried out – given how dark the outside of the meat was. I was mentally making adjustments in my head, checking out some info on the Kamado Guru forums, and plotting how I’d do all of this differently for the next batch.

But when we sat down to eat… oh, holy heck, they were amazing. And not just the amazing that comes from spending 5 hours cooking something, either.

The outside was crispy and had some chewiness to it (from the honey/brown sugar) and there was a hint of a smoke ring on the inside, and the meat just fell off of the bone as we ate it.

So good. So very good.

So good. So very good.

It took 5 hours to make and about 10 minutes to eat them all. Totally worth it.

Next time I’m going to work on keeping my temperature a lot lower – I need to get used to the air flow and the vents and how they work together – but I would not be the slightest bit sad if the next batch turned out exactly like these did.

I’m so glad that I’ve got another package of ribs waiting in the fridge for next time.

Spicy Scalloped Potatoes.

There is no photo to accompany this post because, well, this was not an attractive recipe. My shoddy photography skills would have made it even worse.  And since these turned out to be really delicious, I don’t want to scare you off with a hideous photo.

At the age of 39, I realized that I have never made scalloped potatoes. I skimmed through a bunch of recipes, settled on one that didn’t sound bland, and decided to make it – with a few changes along the way.

This came out delightfully spicy (which I like!) but you may want to adjust your ingredients to make it more, or less, spicy. If you don’t like any spice whatsoever, well, you may want to look for a different recipe.

Spicy Scalloped Potatoes

Ingredients:

4 tbsp unsalted butter
4 tbsp  all-purpose flour
4 1/2 cups warm milk
2 cup shredded habanero cheese (or other spicy, melty cheese!)
1 tsp salt
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground pepper
3 lb white potatoes
2 cups chunky salsa (hot!)
1/2 cup drained pickled or marinated jalapeno pepper slices (like Cowgirl Candy!)

Directions:

  1. Melt butter in a medium saucepan, over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  2. Whisk in the warm milk and continue whisking constantly for 3 to 5 minutes – or until beginning to boil and thicken. Add more flour, slowly, if needed to thicken.
  3. Remove the pot from the heat and whisk in the cheese, salt, oregano, cumin and pepper. Set the pot aside for a bit.
  4. Preheat the oven to 375F.
  5. Peel and thinly slice potatoes. Use a mandoline if you’re afraid of losing a finger.
  6. Arrange about one third of the slices into a thin layer in the bottom of a greased 9×13 baking dish.
  7. Spread half of the salsa on top of the potatoes.
  8. Repeat steps 5 and 6, making happy potato and salsa layers, then layer the remaining potato slices on top.
  9. Pour the cheese sauce over top to cover evenly and reach the sides and bottom of dish.
  10. Sprinkle with jalapeno pepper slices.
  11. Cover with foil and bake for 1 hour. Uncover and bake for another 30 minutes or until lightly browned. The potatoes should be tender.
  12. Let stand 5 minutes before serving.

Notes:

You can make this more, or less, spicy by choosing cheeses and salsas that are more or less spicy. You can also skip the jalapeno slices on top for less kick. I have no idea why you would want to make it LESS spicy, but, hey, it’s your dinner.

Veggie Fried Rice.

Veggies! Rice!

Veggies! Rice!

Growing up, we visited my grandparents every weekend and, every weekend, we returned home with containers filled with assorted food. During my middle teenage years, my grandfather became somewhat obsessed with making the perfect vegetable fried rice. Every weekend, a big bowl of his most recent experiment was sent home with an accompanying demand for feedback and suggestions. Once he perfected it, he stopped making it.

And, of course, he didn’t write down the recipe anywhere.

So I was happy to find this recipe on Budget Bytes. It’s not quite what my grandfather made but, with a bit of tweaking, I’m pretty sure I can make it closely resemble his recipe. (Hint number one: sauteed onions!) Also, it’s easy. And delicious.  We had to double the recipe to feed our family (with one single, lonely serving leftover!)

Here’s how I made it:

Veggie Fried Rice

Ingredients:

6 cups cooked rice (leftover would be ideal)

  • 4 Tbsp peanut oil
    2 large carrots
    6 cloves garlic (pre-minced in jar)
    2 inch fresh ginger
    2 cups frozen peas
    2 medium bell pepper
    1 bunch green onions
    2 large eggs
    1/2 cup soy sauce (low sodium)
    2 tsp sesame oil

Directions:

  1. Make rice if you don’t have any leftover rice kicking around.
  2. Dice the carrots and the peppers. Peel and grate the ginger.
  3. Add the peanut oil to a large non-stick skillet/wok and heat over medium/high heat until the oil is very hot. Add the garlic, ginger, and diced carrots. Stir and cook for about 5 minutes (until carrots are slightly tender).
  4. Add the peppers and frozen peas and cook for another 2-3 minutes. Dump all the veggies into a large bowl.
  5. Add the rice into the empty wok and stir fry for a few minutes. Make a well in the middle of the rice and add the eggs. Slightly scramble the eggs as they cook. Try to cook the eggs in large chunks.
  6. Once the egg has fully cooked, add the rice and the cooked vegetables. Stir in the green onions. Add the soy sauce and sesame oil gradually, tasting as you go to make sure it’s not too strongly flavouring the rice. Cook until heated. Eat.

Spinach Lasagna Roll-Ups.

My middle son has declared that this is his favourite dinner. I am pretty sure that he’s made that same declaration about a few other foods. At any rate, the entire family enjoys this and we usually only have a roll or two left when we’re finished.

Spinach! Lasagna! Roll-up!

Spinach! Lasagna! Roll-up!

For a long time I was ridiculously afraid to use the lasagna noodles that you need to boil – I always bought the “oven ready” kind. This meant that I didn’t experiment with recipes like this one. I regret all those years – now I have to make up for it by eating this recipe at least once a month.

Spinach Lasagna Roll-Ups

Makes one large 9×13″ pan of roll-ups!

Ingredients:
1 pkg lasagna noodles (I like the spinach ones best)
2 small containers of ricotta cheese
3 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
2 bricks of frozen spinach, thawed and drained (microwave!)
6 cups of your favourite pasta sauce
pepper to taste

Instructions:

  1. Fill a large pot with water and bring to a boil. Add the full package of lasagna noodles and cook them until they’re soft – not mushy! Drain them, rinse quickly with cold water, and set aside.
  2. While the noodles are cooking, combine the thawed spinach, ricotta, mozzarella, eggs, pepper, and parmesan cheese in a large bowl. Mix! Stir! Combine!
  3. Preheat the oven to 400F. Spray the inside of a 9×13″ pan with some non-stick spray.
  4. Take one cooked noodle and lay it flat on the counter. Coat it nicely with the filling, then roll it up! Place in the pan. Repeat for all as many other noodles as you can fit into the pan.
  5. Pour the pasta sauce over the noodles – use a spoon to make sure all the surfaces are covered.
  6. Cover the dish in tin foil and bake for 30 minutes.
  7. Remove from the oven, discard tin foil, allow to cool for about 5 minutes before serving.

Notes:
I make this based on this recipe – we like our filling to be extra, uh, filling, so we doubled the original and added extra mozzarella cheese for good measure. I also use more sauce on top to prevent the noodles from drying out.