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Post by elaine on Dec 14, 2016 21:38:38 GMT
New thread here!
Well, it has been a very busy IP week!
On Monday night I made Pork Goulash, using a SkinnyTaste recipe, and I had a valve issue that I mentioned in the lentils thread going on. Once I rinsed my lid/valves and put the lid back on in went up to pressure almost immediately - it all turned out good as I let it natural release for 10 minutes to make up for the time that the timer was counting down even though it wasn't up to pressure.
Last night was chicken thighs in sesame garlic sauce. It is so easy and my family just raves. I buy those Costco packs of chicken thighs - bone in and with skin. I freeze them. And then I take out what I'm going to cook the morning I am going to use them. They are still fairly frozen by dinner time, but thawed enough that the skin is peeled off very easily. With WW, I don't do chicken skin, even though I love it.
Anyhow, I brown the top side of the thighs on saute. I have to do it in two batches, because I made 8 thighs at a time. I then pour the fat out of the pot. I then layer the thighs, pour a bottle of Sesame Garlic sauce - bought in the Asian section of the grocery store - and set on high pressure for 18 minutes. Quick release. And they are so good! My boys were sad that I didn't make more. And there is plenty of sauce to spoon onto rice (I always serve with rice).
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Post by papercrafting on Dec 14, 2016 22:05:14 GMT
I'll be trying chili on manual for the second time. then I'll try HB eggs for the second time.
Am I right that hard boiled eggs cook on low pressure?
Annette
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Post by 2peaornot2pea on Dec 14, 2016 22:09:49 GMT
My daughter had a crock pot on her Christmas wish list. Instead of the crock pot, I bought her a 7-1 Instapot from Amazon. I don't own an Instapot but because of all the raves here in pealand, I ordered it. I hope she likes it.
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Post by monklady123 on Dec 14, 2016 22:12:01 GMT
New thread here! Well, it has been a very busy IP week! On Monday night I made Pork Goulash, using a SkinnyTaste recipe, and I had a valve issue that I mentioned in the lentils thread going on. Once I rinsed my lid/valves and put the lid back on in went up to pressure almost immediately - it all turned out good as I let it natural release for 10 minutes to make up for the time that the timer was counting down even though it wasn't up to pressure. Last night was chicken thighs in sesame garlic sauce. It is so easy and my family just raves. I buy those Costco packs of chicken thighs - bone in and with skin. I freeze them. And then I take out what I'm going to cook the morning I am going to use them. They are still fairly frozen by dinner time, but thawed enough that the skin is peeled off very easily. With WW, I don't do chicken skin, even though I love it.
Anyhow, I brown the top side of the thighs on saute. I have to do it in two batches, because I made 8 thighs at a time. I then pour the fat out of the pot. I then layer the thighs, pour a bottle of Sesame Garlic sauce - bought in the Asian section of the grocery store - and set on high pressure for 18 minutes. Quick release. And they are so good! My boys were sad that I didn't make more. And there is plenty of sauce to spoon onto rice (I always serve with rice).
That sounds yummy! Adding it to my list... |
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Post by monklady123 on Dec 14, 2016 22:13:35 GMT
Tonight is leftovers night. Choices are: -- black bean soup, cooked in the IP -- broccoli cheese soup, cooked in the IP -- mac and cheese, cooked in the IP Dessert options: -- rice pudding, cooked in the IP -- yogurt with lemon curd, both cooked in the IP Stove? What's that? Oh yeah...its that flat surface where I prep food.  |
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Post by elaine on Dec 14, 2016 22:21:54 GMT
I'll be trying chili on manual for the second time. then I'll try HB eggs for the second time. Am I right that hard boiled eggs cook on low pressure? Annette Yes. Low pressure for hard boiled eggs.  |
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Nink
Pearl Clutcher
Posts: 4,947 
Location: North Idaho
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Post by Nink on Dec 14, 2016 22:26:52 GMT
Tonight is leftovers night. Choices are: -- black bean soup, cooked in the IP -- broccoli cheese soup, cooked in the IP -- mac and cheese, cooked in the IP Dessert options: -- rice pudding, cooked in the IP -- yogurt with lemon curd, both cooked in the IP Stove? What's that? Oh yeah...its that flat surface where I prep food. I choose macaroni and cheese, please. What time shall I arrive? |
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Post by elaine on Dec 14, 2016 22:27:39 GMT
Tonight is leftovers night. Choices are: -- black bean soup, cooked in the IP -- broccoli cheese soup, cooked in the IP -- mac and cheese, cooked in the IP Dessert options: -- rice pudding, cooked in the IP -- yogurt with lemon curd, both cooked in the IP Stove? What's that? Oh yeah...its that flat surface where I prep food. Seriously! One of my IP's has pretty much taken up residence on half of my stovetop - I have a glass top stove, and I rarely use the burners these days. Usually just to cook pasta to serve with whatever I've made in the IP.  |
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Post by monklady123 on Dec 14, 2016 22:40:39 GMT
Tonight is leftovers night. Choices are: -- black bean soup, cooked in the IP -- broccoli cheese soup, cooked in the IP -- mac and cheese, cooked in the IP Dessert options: -- rice pudding, cooked in the IP -- yogurt with lemon curd, both cooked in the IP Stove? What's that? Oh yeah...its that flat surface where I prep food. I choose macaroni and cheese, please. What time shall I arrive? Sorry, I think you're out of luck tonight. By the time you get here from California -- "here" is Virginia -- the mac and cheese will be gone.  |
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Post by Merge on Dec 15, 2016 16:54:53 GMT
Question - I want to use the IP to make my green chili mac and cheese for my work potluck tomorrow.
I'm cooking for a crowd and usually double my recipe. I see I can cook a pound of macaroni and four cups of water for 4 minutes. Can I get the same results with two pounds of macaroni and eight cups of water? I have a six-quart IP.
Also, if I make this tonight and refrigerate the inner pot with the mac and cheese overnight, do you think it would work to bring the whole thing in to my classroom in the morning and plug it in on 'keep warm' to heat it up? Would that much stuff heat up in 3 hours if I stirred it every so often?
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Post by elaine on Dec 15, 2016 17:55:33 GMT
Question - I want to use the IP to make my green chili mac and cheese for my work potluck tomorrow. I'm cooking for a crowd and usually double my recipe. I see I can cook a pound of macaroni and four cups of water for 4 minutes. Can I get the same results with two pounds of macaroni and eight cups of water? I have a six-quart IP. Also, if I make this tonight and refrigerate the inner pot with the mac and cheese overnight, do you think it would work to bring the whole thing in to my classroom in the morning and plug it in on 'keep warm' to heat it up? Would that much stuff heat up in 3 hours if I stirred it every so often? Yes, to the first question! I have no idea about the second question. I would probably start on the "less" slow cook setting, stirring every 10 minutes, and then switch to keep warm after it warmed up. |
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Post by papercrafting on Dec 15, 2016 18:12:43 GMT
Another chili fail... all was going well, until I moved the pot and the cord came loose from the unit.
So I restarted (so almost a file) although I did slip while adding a spice and I think its going to over power the flavor.
Eggs were good, but still over done a titch. I'll drop the time to 7 minutes instead of 8 next time.
I'll take a break from chili as I have a ton frozen now.
Annette
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Post by gale w on Dec 16, 2016 0:35:54 GMT
We had cubed steaks in the ninja and mashed potatoes in the IP. Plus steamed broccoli in the microwave steamer.
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Post by annaintx on Dec 16, 2016 2:17:05 GMT
Since I got my IP, I have made pork ribs (I don't like ribs and these were AMAZING!), a whole chicken (was slightly rubbery?), corn and potato chowder, beef bourginon, and my favorite slow cooker chicken tortilla soup I adapted for the IP. The tortilla soup was the best ever, I think because you can brown all the veggies before cooking it. The beef stew was great, the chowder is really good (we are working on it now). Oh, and I made my Mexican rice in the IP, and it was OK.
So far, so good. We ordered one for FIL for Christmas today--the IP was I think $79.00 on Amazon.
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Post by Rainy_Day_Woman on Dec 16, 2016 2:21:22 GMT
I made This Old Gal's Zuppa Toscana last week, and then again this week because it was so damn good and easy. I think I am probably the last person to make it, as I see it everywhere, and I know why now. So. Delicious. My kids barely even complained that it was full of kale, which is a miracle of sorts. |
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Deleted
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Jun 3, 2024 4:43:41 GMT
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Post by Deleted on Dec 16, 2016 3:32:52 GMT
We had broccoli cheese soup tonight. Very quick and good. Rainy_Day_Woman, you are not the last to make that soup. I'll be making it in the next few days for the first time  My IP doesn't have the low pressure setting, and I hard-cooked my eggs just fine. 1 cup water, 6 eggs on rack, Manual for 6 mins, Quick Release, into an ice water bath. SaveSaveSave |
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Post by monklady123 on Dec 17, 2016 12:13:08 GMT
Rice pudding recipe for anonrefugee and anyone else who wants it. Before this IP I'd only tried rice pudding one time, a baked-in-the-oven recipe. It was pretty awful, not at all creamy. This IP one is lovely and creamy. The only problem I have with it is that I always burn my tongue because I can't wait for it to cool off enough. Rice Pudding 1 cup Arborio rice 1.5 cups water 1/4 t salt 2 cups whole milk, divided (I use a combo of 1% and half and half, because we always have those two things in the fridge) 1/2 cup sugar 2 eggs 1/2 t vanilla 3/4 c raisins (or however many you like) 1. Combine rice, water, salt. Cook 5 minutes on manual. The original recipe said 3 minutes but I didn't think the rice was soft enough so I've increased it to 5 and I add a bit more water to the 1.5 cups. 2. NPR 10 minutes, then release what's left. 3. Add 1.5 cups milk, vanilla, and the sugar to rice, stir. 4. In mixing bowl whisk eggs and remaining 1/2 cup milk. Now -- the original recipe said to pour this milk/egg mixture through a fine mesh strainer into the IP pot. I did this for awhile but it's a pain in the neck. So I tried it without straining and didn't see anything different. On the IP Facebook group someone said that it's more important if you have very fresh eggs because it gets out some stringy part of the egg white. ? So you decide. For me, not straining just makes it even easier to make and I saw no difference. 5. Select saute, cook, stirring constantly until it starts to boil. 6. Turn off, remove pot from IP, stir in raisins. 7. Try to wait long enough not to burn your tongue. Personally I love warm rice pudding. But this is still good when it's cold, although it's less creamy. When I eat the leftovers I often end up adding in some more milk, a bit more sugar (to compensate for the additional milk), and heating it. |
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Post by monklady123 on Dec 17, 2016 12:19:00 GMT
Another chili fail... all was going well, until I moved the pot and the cord came loose from the unit. So I restarted (so almost a file) although I did slip while adding a spice and I think its going to over power the flavor. Eggs were good, but still over done a titch. I'll drop the time to 7 minutes instead of 8 next time. I'll take a break from chili as I have a ton frozen now. Annette I've never done my eggs on low pressure. I do 2 minutes on high, NPR for a few minutes, then ice. Perfect hard-boiled eggs. |
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Post by monklady123 on Dec 17, 2016 12:20:14 GMT
I made This Old Gal's Zuppa Toscana last week, and then again this week because it was so damn good and easy. I think I am probably the last person to make it, as I see it everywhere, and I know why now. So. Delicious. My kids barely even complained that it was full of kale, which is a miracle of sorts. Not the last person... I haven't made it yet either! I was boycotting her recipes for awhile because she annoyed me. lol. But I might have to try this soup because everyone raves about it. eta: your link just brings me back to this page. |
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Post by anonrefugee on Dec 17, 2016 12:39:49 GMT
I made This Old Gal's Zuppa Toscana last week, and then again this week because it was so damn good and easy. I think I am probably the last person to make it, as I see it everywhere, and I know why now. So. Delicious. My kids barely even complained that it was full of kale, which is a miracle of sorts. I need to try it too! Thanks monklady123 I need to buy more rice today so I can make it before cold front strikes again! |
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Post by anonrefugee on Dec 17, 2016 13:12:47 GMT
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Post by monklady123 on Dec 17, 2016 22:50:49 GMT
 Could this have been any easier?? Three lovely red jars of cranberry sauce in maybe ten minutes from beginning to end. Omg |
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Post by elaine on Dec 18, 2016 0:28:04 GMT
Could this have been any easier?? Three lovely red jars of cranberry sauce in maybe ten minutes from beginning to end. Omg I know! I made it at thanksgiving and was so happy! Less sugar, so easy. |
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Post by monklady123 on Dec 18, 2016 0:30:59 GMT
But now I don't know what to eat it with! I was by myself here for Thanksgiving so I didn't have to cook, but I had intended to try a turkey breast in the IP when dh got home. But first I couldn't find one, then we all got sick and we're still recovering. But I had to use the cranberries before they went bad. I might go make some toast and try this like jelly. Or maybe it could go on some of my yogurt? My IP yogurt, of course. hmm... that might not be a bad idea. I'll let you know.
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Post by elaine on Dec 18, 2016 0:34:54 GMT
But now I don't know what to eat it with! I was by myself here for Thanksgiving so I didn't have to cook, but I had intended to try a turkey breast in the IP when dh got home. But first I couldn't find one, then we all got sick and we're still recovering. But I had to use the cranberries before they went bad. I might go make some toast and try this like jelly. Or maybe it could go on some of my yogurt? My IP yogurt, of course. hmm... that might not be a bad idea. I'll let you know. I ate a lot of mine on my yogurt. |
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Post by monklady123 on Dec 18, 2016 0:53:45 GMT
But now I don't know what to eat it with! I was by myself here for Thanksgiving so I didn't have to cook, but I had intended to try a turkey breast in the IP when dh got home. But first I couldn't find one, then we all got sick and we're still recovering. But I had to use the cranberries before they went bad. I might go make some toast and try this like jelly. Or maybe it could go on some of my yogurt? My IP yogurt, of course. hmm... that might not be a bad idea. I'll let you know. I ate a lot of mine on my yogurt. Back with my yogurt and cranberry sauce. O.M.G.   Can we freeze whole cranberries? Last time I was at Giant they were on sale. I'd love to buy a bunch and stash them in the freezer for when I want to make more of this deliciousness! |
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billstergirl
Full Member
Posts: 194
Jun 27, 2014 20:50:26 GMT
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Post by billstergirl on Dec 18, 2016 12:55:49 GMT
Can someone please share the broccoli cheese soup recipe? I made it last week and it was horrible. I can't remember the recipe I used but it was supposed to be a copycat Panera Bread version. It was very grainy and I think I overcooked the broccoli.
I really want to get this recipe figured out. I love broccoli cheese soup and I need some because it sure is getting cold outside!
And btw, I have yet to try the zupa Toscana recipe as well. I thought I was the only person who thought she was annoying! Glad to see I'm not alone. 😂
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Deleted
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Jun 3, 2024 4:43:41 GMT
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Post by Deleted on Dec 18, 2016 13:02:38 GMT
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Deleted
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Post by Deleted on Dec 19, 2016 2:14:15 GMT
Tonight I made my Yellow Curry Chicken in the IP. It's a recipe I've posted before in the dinner thread. It wasn't any faster in the IP (I knew it probably wouldn't be) but I wanted to see how it did, and it was a success! Now we have leftovers for tomorrow and a clean kitchen tonight Save |
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Post by monklady123 on Dec 20, 2016 20:44:18 GMT
Just finished making the dulce de leche. It turned out very well! I'll post a photo later, just because I can. hehe (never knew how to post photos before, so now that I can I love to, lol).
Tonight I'm making the zuppa toscana. It sounds yummy so we will see. I'm not using heavy cream though, I'm going to use half and half. If it's not thick enough I might try adding a bit of corn starch. We will see....
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