Saturday, October 21, 2017

Instant Pot Beef Stew

The instant pot experiments continue...This was a do again. The meat was not as tender as I would have liked so maybe a couple minutes longer on the meat but overall it was really good. Note to self: remember to shut the pressure valve when you put the vegetables in...

Instant Pot Beef Stew
servings: 8-10
Time: Start to finish about 1 1/2 hours

2 lb chuck roast cut into 1 inch pieces or stew meat
1/3 c. flour with salt, pepper mixed in
3 cups beef stock
3 T. Worcestershire sauce
2 cloves garlic minced
1 lg onion chopped
2 lbs potatoes (I used 3 large russets)
1 lb carrots, chopped
3 stalks celery cut into chunks
1 bag peas
2 cans tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 T. dried parsley
2 T. beef boullion

1. dredge beef in flour and turn instant pot to saute. Using a few T. butter or olive oil, brown the meat until all edges are no longer white.
2. add garlic and beef stock
3. turn instant pot to manual and cook meat for 35-37 minutes. Let the pot naturally release pressure for 15 minutes and then open the pressure valve.
4. Add all remaining ingredients, no need to stir. Put lid back on pot, shut the pressure valve and cook on steam for 7 minutes.
5. Quick release the pressure when timer is done.
6. If the stew isn't the right consistency, take about a cup of liquid from the pot and make a slurry with 1 T cornstarch. Leaving pot on warm, with the lid off let simmer until it's thickened. (I didn't do this part)

Monday, October 16, 2017

Instant Pot Potato Soup

Potato soup from start to finish in under an hour? It's totally possible. It took as long to peel and cut the potatoes as it did to cook. Do again? Absolutely. 

Instant Pot Potato Soup
Serves 8-10

4-5 lbs potatoes; peeled and cut into similar sized pieces
5-6 cups chicken broth
1 onion chopped or a couple tablespoons dried onion
4 oz cream cheese
1/2 c. sour cream
4 T. butter
2 cups shredded cheese
1 1/2-2 cups milk
1 pkg bacon cooked and crumbled

1. put potatoes, onion and enough chicken broth to just cover the potatoes in the instant pot. Cook on manual for 9-10 minutes (If you're using red potatoes do 8). When timer is done release pressure
2. mash potatoes in pot. I like it more chunky but if you would like it smooth that works too.
3. add cream cheese, sour cream, butter, cheese and mix. Add milk until soup is the consistency you prefer. 
4. Stir in bacon. You can reserve some for topping

*if you are cooking in the crock pot cook on low for 5-6 hours.

Tuesday, December 27, 2016

Lemon Pomegranate Cupcakes with Pomegranate Buttercream

Cupcake Palooza 2016 Day 7

One of my most requested cupcakes is Raspberry Lemon. I think that no matter what the weather is outside people like to have that little taste of summer. However, in the winter raspberries are hideously expensive and when you are doing 10 dozen cupcakes at a time that makes a hit on the wallet. Enter pomegranates. I love them, I remember eating them at recess in elementary school with my friends and taking turns picking out the seeds. It was a fun treat and always brings fun memories of my childhood. An added bonus is some enterprising soul decided to make pomegranate juice and sell it at every grocery store on the planet. Well thank you very much, that makes my frosting so much easier!

Things I learned.
  1. Pomegranates aren't that hard to seed once you get the hang of it.
  2. Pomegranate juice makes lovely purple stains on your apron...wear one.
  3. Pomegranate syrup would be delicious on waffles
  4. Lemon curd should be eaten with a spoon. Always. 
  5. Your microwave has an automatic sensor that can suddenly decide that what you are doing on the stove is too hot and will turn on the fan all by itself. Who knew? I just thought the microwave was possessed.
Cupcakes
1 lemon cake mix
1/3 c. milk
1/2 c. oil
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
2 1/2 c. lemon curd
  1. Mix cake mix, milk, oil, eggs, and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
  2. Put 1/4 c. batter in cupcake liners
  3. Bake at 350 for 12 minutes
  4. Remove from oven and cool on wire racks
  5. Core cupcakes and set aside
  6. Fill with lemon curd and replace cupcake cores
  7. Squish down to distribute the lemon curd.
Frosting
1 cup butter
1 tsp salt
3/4 cup pomegranate juice
2 lbs Powdered sugar
Pomegranate seeds
  1. Make pomegranate syrup by boiling pomegranate juice until reduced by half. Let cool until at least room temperature. Longer if possible
  2. Cream butter, vanilla and salt. 
  3. Add powdered sugar and syrup. You can add additional pomegranate juice if the frosting is too thick.
  4. Add a couple of drop of red food coloring to make the frosting more pink
  5. Pipe onto cooled cupcakes. 
  6. Decorate with pomegranate seeds