Sunday, October 23, 2016

Rotisserie Chicken Coconut Curry Soup

Serves 6 to 8

1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
6 cups (48 ounces) low-sodium chicken broth
1 (13- to 14-ounce) can full-fat coconut milk
6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8-ounce) package vermicelli rice noodles
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving
In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.
Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.
Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.
Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
recipe from

Tuesday, August 9, 2016

One Pot Cranberry Apple Chicken with Cabbage- Instant Pot

This flavorful one pot meal can be cooked quickly in your Instant Pot or slowly in your slow cooker. Have it just the way you like it!

1 small head cabbage, cored and shredded
2 pounds boneless, skinless chicken thighs or breasts
2 apples, cored and sliced
1/2 cup chicken broth (bone broth, if you have it)
1 cup fresh or frozen cranberries
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt + more, to taste
In Instant Pot:

1. Place all ingredients, in order above, into Instant Pot.
2. Close lid.
3. Press Poultry button.
4. Set time for 20 minutes.
5. Instant Pot will start cooking process.
6. When done cooking, press off button.
7. Allow pressure to release naturally for 10 minutes.
8. Open lid.
9. Serve.

Recipe from

White Bean and Chicken Chili

Serves: 6-8 servings

1 pound dried navy beans, sorted
2 cups chopped onion
4 garlic cloves, minced
2 tablespoons cassava flour (see notes for substitutions)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
14 ounces canned diced tomatoes
7 ounces canned diced green chilies
4 cups chicken broth
6 frozen boneless skinless chicken thighs
3 tablespoons lard or vegetable shortening
sea salt to taste
order ingredients

1. In a large mixing bowl, add the sorted dried navy beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak while you prepare the remaining ingredients.

2. To the Instant Pot bowl, add the chopped onion, garlic cloves, cassava flour, chili powder, ground cumin, ground coriander, dried oregano, ground black pepper, canned diced tomatoes, canned diced green chilis, and chicken broth.

3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.

4. Add the beans to the Instant Pot bowl, and stir all of the ingredients together.

5. Add the chicken thighs to the bowl, and push them down into the liquid. It’s okay if they aren’t completely covered in liquid.

6. Now add the lard to the bowl. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.

7. Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and then walk away. When the Instant Pot is done cooking, let it cool down/warm for 15 minutes, and then flip the steam release valve to venting, to let the Instant Pot come down from pressure.

8. When the pressure is released, open the lid of the Instant Pot and use a wooden spoon to stir the chili and break up the chicken into small pieces. Taste, and season with sea salt if needed. The chili will appear soupy, but will thicken as it cools. I like to pull my Instant Pot bowl out and place it on top of my oven to cool for 30 minutes and allow it to thicken. Serve warm with cilantro, avocado, and rice or Beanitos/corn chips.

Recipe Notes

I use cassava flour to thicken this chili, but if you don't have it readily available, try corn starch, sweet rice flour, or arrowroot starch.

If you use more than 6 frozen boneless skinless chicken thighs, you'll have to increase the cooking time.

Recipe from "Allergy Free Alaska" blog

Sunday, July 31, 2016

Butter Chicken for the Instant Pot or Pressure Cooker

I LOVE Butter Chicken.  Make Cauliflower rice to serve with this and you have a low carb fantasy come true.

2-3 lbs (family pack) boneless skinless chicken thighs (cut into bite-sized pieces)
1 Tbsp ghee
1½ large onions (chopped)
2½ - 3⅓ tsp salt
2 tsp garlic powder or 2 Tbsp fresh garlic (minced)
2 tsp ginger powder or 2 Tbsp fresh ginger (grated)
2 heaping tsp turmeric
2 heaping tsp paprika
1½ tsp cayenne powder
1½ - 2 cups stewed or canned tomatoes and the liquid
370 ml tomato paste
2 cans coconut milk/cream (allow these to separate - DO NOT shake. Best if left in fridge overnight)
2 heaping tsp garam masala
½ cup sliced almond
½ cup cilantro
Order Ingredients

If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee. Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.

Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan). Add chicken and stir well.

Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time.

Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.

Top with sliced almonds and garnish with more cilantro.

Recipe from

Southern Cabbage for the Pressure Cooker

Delicious!  Buttery, sweet, and not at all cabbage-y. I added a handful of chopped ham before cooking and it was amazing.

1 head cabbage, cored
3 slices bacon, cut into 1/2 inch pieces
1/4 cup butter
2 cups chicken broth
salt and ground black pepper to taste
Chopped Ham, optional

Chop cabbage into 1- to 2-inch pieces.

Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.

Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.

Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.


American Chop Suey

A more grown-up version of what we all grew up with!

1 pound elbow macaroni or other tubular pasta, such as cavatappi
Kosher salt
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, finely diced (about 1 1/2 cups)
1 large green pepper, finely diced (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 cup finely minced fresh parsley leaves
1 pound 80/20 ground beef
2 tablespoons Worcestershire sauce, plus more for serving
1 cup homemade or store-bought low-sodium chicken stock
Freshly ground black pepper
1 pound low moisture whole milk mozzarella cheese, cut into 1/2-inch cubes
3 ounces roughly grated Parmigiano-Reggiano

1. Place macaroni in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first ten minutes, while you prepare the other ingredients.

2. Using a hand blender directly in the tomato jar or a regular countertop blender, process tomatoes until mostly smooth. Set aside.

3. Heat oil and butter in a 5 quart straight-sided sauté pan or Dutch oven over medium-high heat, swirling, until better is mostly melted. Add onions and peppers, reduce heat to medium and cook, stirring frequently, until softened but not browned, about 7 minutes. Add garlic, oregano, red pepper flakes, and half of parsley, and cook, stirring, until fragrant, about 1 minute.

4. Clear a space in the center of the pan and add meat. Increase heat to high. Cook, breaking it up first with a wooden spoon, then with a potato masher, until broken into small pieces. Continue cooking until no longer pink, about 4 minutes. Add pureed tomatoes and bring to a simmer.

5. Drain noodles in a large colander set in the sink. Add to pot with beef. Add Worcestershire sauce and chicken stock and stir, folding noodles through the sauce until noodles and sauce are well-integrated. Cover and cook at a hard simmer until noodles are mostly cooked, about half of cook-time indicated on box.

6. Remove lid and stir to combine. Season to taste with salt and pepper. Add half of cubed mozzarella and stir to incorporate rapidly (do not overstir or the mixture will stretch and stick to your spoon). Spread remaining mozzarella over surface of dish. Sprinkle half of Parmesan over dish. Cover and cook over the lowest possible heat for 3 minutes. Remove from heat and let rest with cover on for 5 minutes.

7. Uncover, sprinkle with remaining Parmesan and herbs and serve immediately, passing extra Worcestershire sauce at the table.


Monday, May 2, 2016

Buffalo Cauliflower

2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
Kosher salt
8 cups cauliflower florets (from about 1 medium head)


Preheat the oven to 400 degrees F.

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil and 1/4 teaspoon salt in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes.

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with Blue Cheese dressing.

I'm not a huge veggie girl, but I'm trying to be, and this recipe from Food Network Kitchen sounds great.