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Post by elaine on Sept 28, 2016 11:13:36 GMT
Good morning, everyone! Here is our new thread for the week. I don't think that I'm cooking today. Breakfast will be yogurt (made in the IP), lunch will be out (I'm meeting another pea, IRL, that I haven't met before and am so excited), and then we will have take-out for dinner (I'll probably just eat WW soup) because that is our tradition with ds1 on Wednesday nights while his brother is in respite care. Tomorrow I am planning on making Artichoke and White Bean Soup and modifying it for a pressure cooker. |
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Post by mellowyellow on Sept 28, 2016 12:43:22 GMT
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Dalai Mama
Drama Llama
La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Sept 28, 2016 12:46:51 GMT
I ordered my Instant Pot yesterday and (per email) it should ship on the 4th. I'll be lurking until it arrives.  |
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Post by peajays on Sept 28, 2016 14:23:46 GMT
I just said I'd do Tnanksgiving on Sunday (October 9th in Canada) but I'm working all day Thursday and Friday,and Saturday we have a memorial service for my dh's grandmother...so I'm planning it according to how much I can do in my pot! So make ahead mashed potatoes, squash or sweet potatoes. And the stock for the gravy. Just have to cook the bird and that's pretty easy. I think we can pull it off
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Dalai Mama
Drama Llama
La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Sept 28, 2016 17:58:05 GMT
Woot! Just got notice that my IP shipped today.  |
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Post by elaine on Sept 28, 2016 23:17:47 GMT
I ordered my Instant Pot yesterday and (per email) it should ship on the 4th. I'll be lurking until it arrives. Yay! So glad that you are joining us!  |
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Post by gale w on Sept 29, 2016 4:49:11 GMT
I made hard boiled eggs in the ninja. That was the extent of my cooking today. Tomorrow is leftover spaghetti and I'll be making pork chops with gravy (and mushrooms this time) on Friday.
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Post by keknj on Sept 29, 2016 19:22:07 GMT
My pot has been getting a bit of a rest. I love it, but sometimes the family wants other stuff. I made butter chicken last night and it was delicious. I made honey Garlic Chicken the night before and it really needs something but I can't figure out what. I threw on some scallions at the last minute and they helped. Maybe some veggies in with the chicken will help.
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Post by elaine on Sept 29, 2016 20:58:07 GMT
Today I have a huge batch of cabbage soup cooking in my 8 quart IP - I started making it in the 6 quart, but as I kept following the recipe and adding things, I realized it wasn't going to fit. So, I switched out.
Dinner tonight is going to be without the IP - stuffed bell peppers from Costco, rice, and salad.
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Post by jenjie on Sept 29, 2016 22:22:50 GMT
I made "fried chicken" in the air fryer. It wasn't very fried tasting but it was so good! Tender and juicy. Dd said make it again. 👍 I had boneless skinless chicken breasts. I've never been a big fried chicken maker anyway so I wasn't sure what to do. I found a demo video on YouTube and got to work. I dipped the chicken 3 times: Seasoned flour Seasoned egg Seasoned flour I sprayed the pieces with cooking spray and Air fried for approx 25 minute at 400, turning the pieces several times. It was really good.  |
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Post by peajays on Sept 29, 2016 23:56:14 GMT
Tonight I steamed pierogi and then some edemame while I pan fried the pierogi. Had that alongside schnitzel.
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Post by pmm on Sept 30, 2016 1:08:43 GMT
I've been thinking of getting an IP. There are too many choices on Amazon! Which one do you recommend. It's only going to be me here in the near future; so should I get a 5 quart or a 6 quart. And I want to be able to make yogurt in it.
Is it like a crock pot that if you don't have enough food in it it will cook to fast?
Thank you for your help.
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Post by pmm on Sept 30, 2016 1:09:10 GMT
I made "fried chicken" in the air fryer. It wasn't very fried tasting but it was so good! Tender and juicy. Dd said make it again. 👍 I had boneless skinless chicken breasts. I've never been a big fried chicken maker anyway so I wasn't sure what to do. I found a demo video on YouTube and got to work. I dipped the chicken 3 times: Seasoned flour Seasoned egg Seasoned flour I sprayed the pieces with cooking spray and Air fried for approx 25 minute at 400, turning the pieces several times. It was really good. That looks delicious! |
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Post by elaine on Sept 30, 2016 1:57:17 GMT
I've been thinking of getting an IP. There are too many choices on Amazon! Which one do you recommend. It's only going to be me here in the near future; so should I get a 5 quart or a 6 quart. And I want to be able to make yogurt in it. Is it like a crock pot that if you don't have enough food in it it will cook to fast? Thank you for your help. If you are going to make yogurt, I'd get the 6 quart Duo which has the yogurt cycle. Unlike a crockpot, it will not overcook small amounts. So, for example, one potato or 6 potatoes will take the same amount of time. |
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mlana
Pearl Clutcher
Posts: 2,523 
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Post by mlana on Sept 30, 2016 3:37:53 GMT
Yesterday I cooked 2 lbs of dried beans in 2 batches. I overlooked the first batch by a lot, but the second batch was much better. Today I made 2 crockpots full of chili with the beans. It s really good! I was so impressed with how easy and fast it was to cook the beans. It took me longer to clean and rinse the beans than it did to set up the cooker and clean it afterwards.
Last week I cooked a whole chicken in my cooker. I don't have an IP, I have one made under the Sharper Image brand. It's smaller than I thought, so I had to cut the chicken in half to make it fit. It came out so tender and juicy. I added a bit of celery, onion, and some carrot and the broth was divine.
I bought a steamer and a cake pan last week, so I am hoping to use my pot a lot more over the next few days.
Marcy
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Post by Sorrel on Sept 30, 2016 5:18:57 GMT
I made this: Fish Chowder, and it was spectacular. Everyone in the family raved about it. |
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Post by elaine on Sept 30, 2016 10:27:12 GMT
I made this: Fish Chowder, and it was spectacular. Everyone in the family raved about it. That sounds great! |
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Post by scrapcat on Sept 30, 2016 18:28:49 GMT
Thanks elaine for the pork chops suggestion. I use mushrooms a lot in my dishes, so I wanted to try something different. I combined a few recipes and came up with the following... I browned the bone-in pork chops on the Saute function, both sides. Removed from IP. Added 4 small potatoes to brown the skins a little in the oil. Removed after about 10 minutes. Then sauteed onions and some apple slivers. Added 1 cup of arborio rice (rinsed). Meanwhile marinated the chops in a mixture of honey, dijon mustard, apple cider vinegar and a dash of soy sauce. So after adding rice, added liquid including about 3/4 cup of veggie stock and filled in a little over a cup with more apple cider vinegar, soy and water. Poured in then placed pork chops back over that. Then, I don't have a steamer basket or any other accessories yet, so I just used the rack and put it on top of the pork chops and set the potatoes back in on the rack. Put on Manual for 7 minutes and let NP for 7 minutes. I debated on the cooking times a lot, any of the recipes I consulted said anywhere from 5 to 15 minutes, I wanted to make sure the potatoes cooked through. The pork chops were a little overdone, but with the moisture from the rice/sauce (came out like a risotto) it helped. The potatoes were really good, cooked & full of flavor. Next time I would reduce the cooking time to 5 minutes and maybe only 5 minute NP. I liked it, SO said it was a little sweet for his taste with the apples. I added the cider vinegar and soy to try to cut the sweetness a bit. I could have done without the actual apples, but I was in the mood. I have more pork chops still from the sale, so next time I am going to try Italian style with tomato sauce and maybe rice or orzo. happy IPing! |
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Post by gale w on Sept 30, 2016 23:21:26 GMT
My chops came out with some of that mushy textured stuff on them. Like you get when you don't brown meat or apparently, in my case, don't brown it well enough. I was in a hurry. Next time I'll be sure to brown it better. It was great other than that though! I added some mushrooms (thank goodness pictsweet has frozen sliced mushrooms-I'm all about the easy stuff) and it really made it better! We also had rice-cooker rice and corn in the microwave steamer.
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Post by littlemama on Oct 1, 2016 0:17:02 GMT
Tomorrow, we are (finally) going out for my bday dinner. DS wasn't home the weekend of, and the following weekend was when I had my oral surgery. We are going an excellent local Italian restaurant. I think I am going to make chili tomorrow to have on Sunday (so I can send some back with DS.) I have no idea how to adapt my recipe to the IP, so I will probably just make it on the stove.
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Post by gale w on Oct 1, 2016 21:14:22 GMT
Steaks on the grill (should be fun-it's raining out), cauliflower in the IP, and roasted potatoes in the ninja. My mom sent me some Japanese sweet potatoes which are more like white potatoes, texture-wise, so I might make a couple of those in the other pressure cooker.
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naby64
Drama Llama
Posts: 5,934
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Post by naby64 on Oct 1, 2016 21:29:18 GMT
I decided about 15 minutes ago that I wanted BBQ sandwiches for dinner. I have a frozen roast in the freezer. I sprayed the pot and put the roast in there along with 1.5 cups of water. The roast is a tad too big to sit flat in there. So it is leaning on the side of the pot. I then seasoned the heck out of the meat. Hit manual for 70 minutes. Am I going to be OK with this?
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Post by elaine on Oct 1, 2016 22:22:45 GMT
I decided about 15 minutes ago that I wanted BBQ sandwiches for dinner. I have a frozen roast in the freezer. I sprayed the pot and put the roast in there along with 1.5 cups of water. The roast is a tad too big to sit flat in there. So it is leaning on the side of the pot. I then seasoned the heck out of the meat. Hit manual for 70 minutes. Am I going to be OK with this? It depends on how thick the roast is. You really shouldn't cook anything larger than chicken breasts from frozen in it. Be sure to use a meat thermometer and measure the internal temp at the thickest point when the time is up to make sure it is cooked through. My guess is that it might not be fork tender from frozen in 70 minutes, but I could be wrong. You may need another 30 minutes or so. In the future, you would be better off to thaw a large hunk of meat, like a roast, in the microwave on the defrost setting before cooking it in the IP. |
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Post by elaine on Oct 1, 2016 22:22:57 GMT
I decided about 15 minutes ago that I wanted BBQ sandwiches for dinner. I have a frozen roast in the freezer. I sprayed the pot and put the roast in there along with 1.5 cups of water. The roast is a tad too big to sit flat in there. So it is leaning on the side of the pot. I then seasoned the heck out of the meat. Hit manual for 70 minutes. Am I going to be OK with this? It depends on how thick the roast is. You really shouldn't cook anything larger than chicken breasts from frozen in it. Be sure to use a meat thermometer and measure the internal temp at the thickest point when the time is up to make sure it is cooked through. My guess is that it might not be fork tender from frozen in 70 minutes, but I could be wrong. You may need another 30 minutes or so. In the future, you would be better off to thaw a large hunk of meat, like a roast, in the microwave on the defrost setting before cooking it in the IP. |
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naby64
Drama Llama
Posts: 5,934
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Post by naby64 on Oct 1, 2016 23:57:09 GMT
I did have to cook it an additional 15 minutes and it was perfect!! I then threw in some potatoes for potato salad. Cooked them for 4 minutes like always and they were still hard. I am guessing my bowl was too large for the pot. Even though it is what I have used before. So 4 more minutes and we will see.
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Post by SockMonkey on Oct 2, 2016 0:03:02 GMT
I made bone broth or stock, or whatever you want to call it. Beef and chicken. DH is on a liquid diet for a little while and I figured I'd give it a shot. The beef bone broth/stock seems weak, even though I think I followed the recipe pretty closely. The chicken broth came out awesome, and now I have a ton of shredded chicken to use.
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Post by gale w on Oct 4, 2016 19:42:42 GMT
bump. Is anyone cooking these days? LOL.
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scrappert
Prolific Pea
RefuPea #2956
Posts: 7,792
Location: Milwaukee, WI area
Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Oct 4, 2016 19:49:19 GMT
bump. Is anyone cooking these days? LOL. I am trying not to... I did some beef stew the other night. Turned out good, but I will change the time for cooking the potatoes. They were too soft, so they broke up when touched. Made for a thicker stew, I guess! I will try potato soup next. Maybe this weekend. |
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Post by jenjie on Oct 4, 2016 20:02:36 GMT
I have these boil in bag quinoa things from Sam's Club. Somebody gave it to me and I made it once on the stovetop. Today I made it in the IP. Only enough water to cover, half the time it said on the box. It turned out fine.
ETA this week I made rice pilaf and reheated pulled pork from the freezer in the IP. Not at the same time.
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Post by elaine on Oct 4, 2016 20:15:28 GMT
I made my weekly gallon of Yogurt overnight Sunday night in my 8qt IP. I like how it turns out in that one better. Because of the larger surface area, the milk boils more quickly and then is really firm after 8 hours of fermenting - I can pour off at least 1/2 cup of whey before even straining it.
Tonight is going to be my pressure cooker beef stroganoff. I was going to make middle eastern lamb stew, but when I texted dh with the menu he told me he had goat curry for lunch so could we have something else. Thanks. So lamb stew will be tomorrow- I'll let you know how it turns out and if good I'll post the recipe. It is a Weight Watchers recipe and originally written for a slow cooker.
Last night I roasted asparagus in my Air Fryer to go with chicken Marsala I made on my stovetop.
Since I'm make a sincere effort to stick to my Weight Watchers plan, I am cooking a bit less and also having to use the stove and oven more since a few appealing recipes won't adapt well to the IP.
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