Chicken Thighs, 3 Ways (Whole 30)

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I am so excited!!  I finished my new scarf today and just in time for cold weather too.  Yeah, I make my own scarves.  I have to. I don’t drive and learned very early on that those fashion scarves that are barely long enough to reach your boobs are cute but not very warm.  I need warm.

Since I couldn’t find it to buy it, I decided to make it myself.  I have crocheted since I was 12, so I decided to put the skill to  use and make myself a warm scarf.  I have made several over the years.  Whenever I get a new jacket or  just feel like a change I make a new one and give a way the  old one to the first person who admires the new one. That way nothing goes to waste.

Do you  have any old-fashioned skills you put to use today?

Chicken Thighs, 3 Ways

If you aren’t doing a Whole 30 you can find my original non compliant adaptions here.

Adapted from Mark Bittman’s How To Cook Everything

Ingredients
salt and ground black pepper
2 bone-in chicken thighs

Ginger “Soy”
1 ½ tsp minced fresh ginger
1 TBS plus 1 ½ tsp coconut aminos
1 TBS dark sesame oil

Chili Lime
1 TBS plus 1 ½ tsp olive oil
1 TBS fresh lime juice
1 ½ tsp chili powder
¾ tsp smoked paprika

Thai Sauce
1 TBS coconut milk
1 TBS smooth almond butter
¼ tsp curry powder

Preheat the oven to 450 degrees. Move the oven rack to the middle, if it isn’t already there. Mix the sauce ingredients together in a small  bowl. Put the chicken in the roasting pan, skin side up, sprinkle with salt and pepper and brush with your sauce.  After the chicken has cooked for 10 minutes, baste again with the sauce and turn the pieces; brush the other side and roast for another 10 minutes. Turn the chicken over, brush again with the sauce, and roast for another 5 minutes or until the chicken is done.

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Pressure Cooker Teas

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Over the year and a half I have been pressure cooking I have come to believe you can make any thing in a pressure cooker but never once did it occur to me to make drinks, like tea.  Is there anything a pressure cooker can’t do?  These recipes make an incredibly smooth and tasty tea.  Yes, these are recipes could probably be made on the stove in about the same amount of time as the pressure cooker but I like the idea of dumping everything in the pressure cooker, going to do whatever I need to do and coming back whenever and having my tea ready when I want it.

Pressure Cooker Masala Chai

From Two Sleevers

2-3 tea bags

1 1/2 cups water

1/2 cup coconut or almond milk, use cow’s milk if not Whole 30

2 whole cloves

3-4 cinnamon sticks

1/2 tsp fennel seeds

4 green caramom

4 thin slices ginger

Place all ingredients into the liner.  Bring to high pressure and cook for 4 minutes.  You can quick or natural release.  Strain the spices out and serve.

Pressure Cooker Iced Tea

From Two Sleevers

4 regular tea bags

6 cups water

1/2 cup sugar (omit if  Whole 30)

Place the tea bags and water into the liner.  Bring to high pressure and cook for 4 minutes.  you can quick or natural release.  Add sugar to taste.  Stir to dissolve.  Serve over ice. 

Christmas Roundup 2017

It’s 3 weeks and 3 days until Christmas.  Can you believe it?????  It’s time to get baking all those yummy Christmas treats.  Here is a round up  of all the small batch Christmas treats I have posted over the years.  Tune in on Monday for the start of this year’s batch of Christmas treats.

Peanut Brittle

Fudge

Fruitcake Cookies

Peanutbutter Blossoms

Cranberry Pecan Sugar Cookies

Ginger Bread

Fruitcake Bread

Cranberry Apple Walnut Cake

Cranberry  Pie,  Rolled Crust

Elise’s Cranberry Pie

Pressure Cooker Beef Masala Curry (Whole 30)

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Guys, I am in trouble.  Not a little bit of trouble, but a big heaping boat load of trouble.  I don’t know what to do about it.  There is a new little store about a block from my apartment that has a ton of  Hull brown drip dishware for sale.  I don’t know if you remember, last year I got a big box of Pfaltzgraff and Hull brown drip dishware for helping a friend move. I absolutely love it.  It is gorgeous and I want more of it.  Yesterday, I  bought a small pitcher, 3 oval plates, a butter dish, and a divided casserole.  My problem is how am I going to stay out of this store and away from this awful temptation when I have to walk past it every single time I go anywhere outside my apartment building? Help me.

Beef Masala Curry

Adapted from I don’t remember where

1 lbs stewing beef, cut into 1 inch cubes

1/4  big onion, chopped

1 ½ cloves garlic, minced

½ cup tomato sauce

2 TBS  cilantro, chopped

1/2 tsp freshly ground black pepper

1/2 tsp turmeric

1 1/2 tsp  garam masala

1/4  tsp cumin

1/4  tsp coriander

1/4  tsp cayenne pepper

1/4  tsp smoked paprika

1/4 tsp lemon zest

11/2 tsp  olive oil

½ cup  stock

Preheat your pressure cooker on the saute function and add the oil.  When the oil is hot,  brown the beef.  Add the remaining ingredients,except the cilantro.  Lock the lid and bring to high pressure.  Cook 35 minutes and release pressure naturally.  Serve and garnish with cilantro.

Ground Beef Shawarma and Rice

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Two summers ago, I really got into learning  how to cook Indian food. I spent the better part of three months finding ingredients and experimenting with recipes from Raghavan Iyer’s amazing cookbook, 660 Curries. Then I got my first pressure cooker and became a little, okay, a lot, obsessed with learning how to work it and what it could do. I sort of fell a way from Indian cooking.

A few days ago, I found Two Sleevers, a blog that features pressure cooker recipes for Indian food. I was destined to fall in love with this site. I chose to try the ground beef Shawarma because I already had all the ingredients on hand and I have been curious about Shawarma ever since I have seen the Avengers.

One of the reasons I like this site is the creator provides recipes for any spice blends she uses. She doesn’t assume we all have access to an Indian store for Indian spice blends. I am always a bit concerned about how spicy a recipe is because I am a wimp when it comes to hot food. This recipe has a nice flavor but no heat.

Ground Beef Shawarma and Rice

Adapted from Two Sleevers

1 ½ tsp oil

½ cup diced onion

2 ½ cloves garlic, minced

½ lb ground beef

1  cup water

¾ cup basmati rice

2 cups shredded cabbage

1 ½ TBS Shawarma spice

¾ tsp salt

Pressure cooker:  Turn your pressure cooker onto Sauté. . When hot, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds.  Add onions and ground beef. Stir while breaking up the ground beef clumps.  Break it up well.  Add rice, water, cabbage, salt, and shawarma spice.  Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Stove top:  In a large frying pan, over medium heat,  add the onion, garlic and ground beef.  Cook until browned, breaking up the meat with a fork; drain any grease.  Add the rice, wate, cabbage, salt and shawarma spice. Bring the water to a boil.  Reduce heat to a slow simmer and cook until the rice is tender and the water  is absorbed, 20-25 minutes.