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Tuesday, February 14

Pressure cooker chicken & rice


Soy sauce, light
1 tablespoon
Sugar
½ teaspoon
Cornstarch
½ teaspoon
Rice wine
1 teaspoon
Pepper, freshly ground

Ginger, minced
1 tablespoon +
Five-spice powder
1 teaspoon
Mushrooms, cleaned, stems trimmed, sliced
1 pound
Onion, chopped
1 large
Oil, olive
1 tablespoon
Rice, jasmine
2 cups
Salt, kosher
1 teaspoon
Water
1 ½ cups
Green onions, sliced
Garnish
  1. Combine soy sauce, sugar, cornstarch, rice wine, pepper, ginger, and five-spice powder in a large plastic resealable bag; add the chicken, then marinate for 20 minutes. 
  2. Set your all-in-one pressure cooker to Sauté, and heat the oil. 
  3. Add the mushrooms and onions, stirring occasionally, until the mushrooms surrender their moisture and the onions are translucent. 
  4. Add the chicken (discarding the marinate sauce), rice, salt, and water. 
  5. Lock the lid, and cook on High pressure for 10 minutes, then natural release the pressure for 15 minutes.

Shortbread


Butter, unsalted, softened
¾ cup
Sugar, powdered
½ cup
Vanilla extract
½ teaspoon
Flour
1 ½ cups
  1. Preheat the oven to 350°F. 
  2. Lightly grease a shortbread pan. 
  3. Cream the butter until light. 
  4. Beat in the sugar, then vanilla. 
  5. Gradually work in the flour. 
  6. Knead dough in the bowl until smooth. 
  7. Firmly press the dough into the pan. 
  8. Prick the surface with a fork, and bake for 30 to 35 minutes, until lightly browned. 
  9. Let cool in the pan for 10 minutes. 
  10. Loosen the edges with a pastry knife, and invert onto a cutting board. 
  11. Cut into serving pieces while still warm.

Lamb tetrazzini


Pasta, cooked
8 ounces
Lamb leg or shoulder, cooked, cut into 1-inch cubes
1 pound
Oil, olive
2 teaspoons +
2 teaspoons
Mushrooms, sliced
½ pound
Onion, finely chopped
1 small
Milk
2 ¾ cups
Flour, all-purpose
¼ cup
Salt
½ teaspoon
Pepper, freshly ground
¼ teaspoon
Cheese, Parmesan, grated
¼ cup
Butter
2 tablespoons
Bread crumbs
1 cup
  1. Preheat the oven to 350°F; grease an 11-by-7-inch casserole dish. 
  2. In a large skillet, heat 2-teaspoons oil over medium-high heat. 
  3. Add the lamb, and cook for 6 minutes, stirring to brown on all sides; transfer to a bowl with the cooked pasta. 
  4. In the same skillet, heat 2-teaspoons oil, and then add the onion and mushrooms; cook for 3 minutes. 
  5. Whisk the milk and flour together until smooth, then add the milk mixture to the skillet with salt and pepper. 
  6. Cook over medium heat, stirring, until slightly thickened, then stir in the cheese. 
  7. Pour over the pasta and lamb, tossing to coat well; pour into the casserole dish. 
  8. In a small skillet, melt the butter. 
  9. Remove from heat, and stir in ¾-cup breadcrumbs. 
  10. Sprinkle over the casserole with the remaining crumbs. 
  11. Bake for 25 to 30 minutes, until bubbling and slightly browned on top.