Potatoes

Garlic Chicken Thighs with Olives & Potatoes
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Garlic Chicken Thighs with Olives & Potatoes

From Eating Well

Lyn and Maria wanted to go on a Anti-Inflammatory so they threw a book and different websites in front of me as a hint and ideas. It looks like much like Mediterranean diet so grazing through the web site Lyn gave me I saw this and it looked good. I had to make a few substitutions because I did not have some items which I’ll note below. We loved the nice red pepper flake heat in this recipe.

Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Active: 25 mins

Total: 45 mins

Servings: 4

Not my picture

Ingredients

  • 1 tablespoon minced garlic
  • ¾ teaspoon salt, divided Steve Note: into 1/4 TSP
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 bone-in chicken thighs (about 2 pounds), skin removed Steve Note: only had 3
  • 1 pound yellow potatoes, diced
  • 4 medium carrots, diced Steve Note: only used 2
  • 2 cups grape tomatoes, halved Steve Note: only had about a cup
  • ½ cup dry white wine Steve Note: We finished our last bottle of white wine the other day so I used white cooking wine.
  • ¼ cup Castelvetrano olives, quartered Steve Note: used half a small can of sliced black olives
  • 1 tablespoon capers, rinsed
  • Chopped fresh parsley for garnish Steve Note: whoops forgot to grab some from the deck but it’s only for garnish

How

  • Step 1 Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  • Step 2 Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  • Step 3 Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

Serving Size: 

1 chicken thigh & 1 cup vegetables

Per Serving:

511 calories; protein 29.8g; carbohydrates 35g; dietary fiber 4.9g; sugars 4.9g; fat 27g; saturated fat 4.8g; cholesterol 92.1mg; vitamin a iu 10852IU; vitamin c 20mg; folate 35.7mcg; calcium 67.7mg; iron 3mg; magnesium 59.5mg; potassium 900.8mg; sodium 689.8mg.

Exchanges: 

3 1/2 fat, 3 1/2 lean protein, 2 1/2 vegetable, 1 1/2 starch

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Crispy Roasted Potatoes
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Crispy Roasted Potatoes

from https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

For years I’ve wanted to get roasted potatoes like my mother-in-law’s, brown and crispy on the outside soft and smooth on the onside. I’ve come close but never quite got there. I used to love picking the real crunchy stuff off the sides of the pan. Then we went to my son’s for mother’s day and he made his roasted potatoes. Now they did not have the crunchy stuff on the pan but other than that they were perfect. I asked him to send me how and he said it was the preboil (10 minutes) with a little backing soda. He sent me the link. I’ve seen it before but the goose fat always through me off. So I decided to just use oil oil infused with some fresh rosemary and garlic. I discovered that J. Kenji López-Alt also mentioned, if I bothered to read it, that any oil or fat would work in fact it adds to the flavor.

These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be
gluten-free and vegan (if you use oil) to boot.

I adjusted the amounts based on the ponds of potatoes, there is only two of us after all.

Ingredients

  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat (I used Olive Oil)
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced

How

  • Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
  • Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  • Meanwhile, combine olive oil, duck fat, or beef fat, my son used bacon fat, what’s that old saying, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl.
  • Set strained garlic/rosemary mixture aside and reserve separately.
  • When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
  • Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
  • Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste.
  • Serve immediately. They tend to soften up if they sit for too long.

WHY IT WORKS

  • Large chunks of potato maximize the contrast between exterior and interior.
  • Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
  • Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
  • Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.

Thicker Instant Pot Beef Stew
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Thicker Instant Pot Beef Stew

It was a cold day and the skies were threatening snow we were off to the grocery store and my stomach spoke up Beef…. Beef Stew. I wanted a stew that was thicker than the other Instant pot stew I made and this one looked good, so good I’m using their finished picture. It came out just like my mind’s eye had pictured full of flavor and the veggies cooked perfectly. The only thing I did was substitute some red wine for the sherry also had pre-cut stew meat. The extra effort and time was well worth it!

They said and I agree:

You’ll Enjoy Instant Pot Beef Stew Because:

  • Easy to make
  • Cut short half the cooking time comparing to cooking on stovetop
  • Huge flavors – packed with *umami!
  • Soul-satisfying, cozy comfort food
  • Healthy – packed with earthy root vegetables
  • Tenderized, juicy, moist beef in hearty thick sauce full of body & texture

Instant Pot Beef Stew are Great for:

  • Cold weather
  • When you’re craving for a filling & comforting meal
  • Dinner parties
  • Holiday meals

*Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. People taste umamithrough taste receptors specific to glutamate.

INSTANT POT BEEF STEW

Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Main Course, Meat, Stew, Vegetables, Easy
Cuisine: American

  PREP: 10 MINS |  COOK: 110 MINS |  TOTAL: 2 HRS
SERVING: 2 – 4

  

INGREDIENTS

  • 2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness – I bought precut stew meat.
  • 3 medium garlic cloves (15g), crushed and minced
  • 12 white mushrooms (150g), thinly sliced
  • 2 small onions (214g), thinly sliced
  • 2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks
  • 2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks
  • 3 – 4 small Yukon gold potatoes (365g), quartered
  • ½ cup (65g) frozen peas
  • ¼ cup (63ml) of sherry wine – I used Juxtapoz red wine instead that I had opened.
  • 2 bay leaves
  • ¼ teaspoon (0.35g) dried thyme
  • 1 tablespoon (8g) flour
  • Kosher salt and black pepper to taste

 

Chicken Stock Mixture

  • 1 ½ cup (375ml) unsalted homemade chicken stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 3 tablespoons (50ml) tomato paste

 

Note:

One batch of vegetables stayed in the pot to enhance flavor and acts as a natural thickener for the beef stew.

The other batch of vegetables was set aside and added back into the beef stew afterwards. This adds texture for the overall dish.

 

How

  1. Prepare the Pressure Cooker:Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Brown Chuck Steak:Note: I had already cut up pieces but browned the same way except season all sides first.
  3. Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tablespoon (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 – 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
  4. Make Chicken Stock Mixture:While the chuck steak is browning in pressure cooker, mix 1 tablespoon (15ml) Worcestershire sauce, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) fish sauce, 3 tablespoons (50ml) tomato paste with 1 ½ cup (375ml) unsalted homemade chicken stock.
  5. Sauté the Mushrooms:Add sliced mushrooms in pressure cooker. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.

Their picture was better than mine.

  1. Sauté the Vegetables:Add 1 tablespoon (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions and sauté until soften and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant. Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
  2. Deglaze: Pour in ¼ cup (63 ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
  3. Pressure Cook the Vegetables:Add 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
  4. Cut the Chuck Steak:While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon (8g) flour in mixing bowl and mix well with the stew meat. Don’t worry, your pressure cooker can get up to pressure with a small amount of flour.
  5. Pressure Cook the Beef Stew:Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  6. Thicken Beef Stew and Add Vegetables:On medium heat (Instant Pot: press Sauté button), breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary. We added 2 pinches of kosher salt.
  7. Serve:Serve with mashed potatoes, pasta or your favorite starch.

Doesn’t their picture look so good?

I did notice that leftovers required a little more liquid when reheating

 

Cooking Tips for Instant Pot Beef Stew

  1. Why are we browning the chuck steak as a whole before cutting it up?
    Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.

The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.

  1. Can I use other beef cuts for this recipe?
    Chuck roast is one of the most suitable cuts for the pressure cooker. For optimal result, choose one that is well marbled! Beef Brisket is also a good choice, but it will take a longer time (~70 minutes).
  2. Can I skip the sauté steps and dump everything into the pressure cooker for this beef stew?
    Yes, you can dump everything into the pressure cooker and cook for 32 minutes. But if you want to up your beef stew game, give it some time and love.
  3. In Step 7 – Dried thyme:Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.
  4. In Step 9, why did we remove half of the carrots, celery, potatoes from the Instant Pot?
    We first perfectly cooked all the vegetables and separated them into 2 batches.

 

Instant Pot beef Stew
by

Instant Pot beef Stew

Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.

Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time

img_20161022_114408051img_20161022_115302514

Ingredients

·       3 cups dice Carrot

·       2 cups dice Celery

·       4 cups peel and dice Russet Potato – I would cut slightly large dice.

·       1 ½ cups dice Onion

·       3 teaspoons mince Garlic, Cloves

·       4 ½ teaspoons Worcestershire sauce

·       1 teaspoon Thyme, Dried

·       1 teaspoon Basil, Dried

·       1 whole Bay Leaf

·       ½ teaspoons Black Pepper

·       Pinch of Red Pepper flakes

·       2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe

·       14 ½ ounces Diced Tomatoes, Canned

·       14 fluid ounces Beef Bone Broth

·       ⅛ teaspoons Salt

 img_20161022_114545740_hdr

 

Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from  once a month meals this was her receipe I added just a few things

 

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure.

Remove bay leaf.

Crispy Traditional Potato Pancakes
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Crispy Traditional Potato Pancakes

By Joan Nathan

Ingredients:

  • 2 pounds russet (baking) or Yukon Gold potatoes

russett

  • 1 medium onion

onion

  • 1/2 cup chopped scallions, including the green part

scallions

  • 1 large egg, beaten

egg

  • Salt and freshly ground pepper to taste
  • Vegetable oil for frying

How:
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons* of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

100_1570

*I like really big pancakes so my pick show much larger ones, maybe 4-6 tablespoons. remember I am a pinch of this or handful of that kind of cook.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

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Crispy Oven Baked Russet Fries