Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep like roasting the tomatoes does take some time. I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes. I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.
Anyway I choose the oven this day to roast my tomatoes.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions – about 2 onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- A good pinch of crushed red pepper flakes about 1/4 teaspoon
- 1 (28-ounce) canned whole plum tomatoes, with their juice
- 4 cups fresh basil leaves packed (save small amount for garnish)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken or vegetable stock
- Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
- 3-4 cups fresh Cilantro or mix of both basil and cilantro.
- Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).
Here is another poppy seed dressing I’ve been making.
A sweet Poppy Seed Dressing
Perfect for fruit and vegetable salads, this makes any side dish taste like dessert!
Was great drizzled on Chicken
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.
This can also be put in a blender
Lyn was going through a poppy seed dressing thing for a short while I found the store bought just too sweet and figured it could make it at home cheaper also.
I tried a few and will post separately since this is my cook book so to speak.
this one was from “The cafe sucre farine” and I borrowed their picture
3 tablespoons fresh squeezed lemon juice
2 tablespoon honey
1 tablespoon finely grated fresh ginger
½ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons poppy seeds
This is a hard one
Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.
I had and my 3 year old niece would say a situation here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.
Chef’n Emulstir Salad Dressing Mixer
Then got replaced with lets see what they send next
- 4 large eggs
- 2 tablespoons chicken fat or vegetable oil
- 1/4 cup seltzer, club soda, or chicken broth
- 1 cup matzah meal
- Salt and freshly ground pepper to taste
- N/A freshly ground black pepper
- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
- 1 cup walnuts
- 1 cup raisins
- 1/2 cup fresh orange juice
- 1/4 cup kosher red wine (such as Manischewitz)
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- kosher salt
- 2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped
I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.
1 5 to 7 lbs cornedbeef
1 cup ketchup
1/4 cup apple cider vinegar
1/3 cup firmly pressed brown sugar
2 tablespoons Dijon mustard
Cover the cornedbeef in water bring to a boil with without the spice package.
Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.
While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.
Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.
Matzo ball soup
I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this
So whole foods had whole organic chicken on sales so we bought 2. I went to make a quick butter milk brine but the powered buttermilk can was empty. So I made a quick yogart brine put one chicken in the fefrig. While we were out later grabbed a new can of buttermilk came home and did the other in that. Now we have 1/2 of each for meals this week. Made this before https://stevesacooking.com/2017/11/07/buttermilk-marinated-roast-chicken-recipe/
There is just so much that can be done with left over roasted chicken always ending with a soup or freezer broth.
Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.
- 1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
- Kosher salt and freshly ground black pepper, to taste
- 1 red onion, diced
- 4 cloves garlic, minced
- Big spoon full of sliced jalapeños for the jar, then minced
- 1 (14.5-ounce) can diced tomatoes
- About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
- 2 tablespoons chili powder
- 1 (15-ounce) cans kidney beans, drained and rinsed
- Shredded Monterey Jack cheese, for serving
- Sour Cream, for serving
- Chopped Avocado, for serving
- Season stew meat with salt and pepper, to taste.
- Let sit for about 10-15 minute
- Pat dry with paper towel
- Heat olive oil In Instant pot on sauté
- Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
- Seal the instant pot and choose Chili button set for 30 minutes
- Let natural release
Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.
I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.
It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.
Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.
Print Shopping List
- 1 teaspoon garlic powder
- 1 teaspoon water
- 8 tablespoons unsalted butter
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 4—5 garlic cloves, minced to paste (1 tablespoon)
- 1 (1-pound) loaf soft Italian bread, halved horizontally
A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
- Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
- Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.
The lighter bread toasted a little quicker than I thought but was still good. I guess I’ll just forget about my love handles and keep trying till I perfect this.