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Tuesday, February 14

Pressure cooker chicken & rice with mushrooms

Soy sauce, light
1 tablespoon
½ teaspoon
½ teaspoon
Rice wine
1 teaspoon
Ginger, peeled, minced
1 tablespoon +
Five-spice powder
1 teaspoon
Chicken thighs, boneless, skinless
1 pound
Olive oil
1 tablespoon
Mushrooms, cleaned, stems trimmed, sliced
1 pound
Onion, chopped
1 large
Rice, white
2 cups
1 teaspoon
1 ½ cups
Green onions, sliced
  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, about 8 to 9 minutes. 
  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.
  6. Stir to break up any browned rice from the bottom of the pot.
  7. Scoop into individual bowl, garnish with the green onions, and serve!


Butter, unsalted, softened
¾ cup
Sugar, powdered
½ cup
Vanilla extract
½ teaspoon
1 ½ cups
  1. Preheat the oven to 325°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
2 ¾ cups
Flour, all-purpose
¼ cup
½ teaspoon
Pepper, freshly ground
¼ teaspoon
Cheese, Parmesan, grated
¼ cup
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.

Friday, February 3

Lamb pitas

Lamb leftovers
Yogurt sauce

Lettuce leaves

Tomatoes, chopped

Avocados, chopped

Alfalfa sprouts

  1. Thinly slice the lamb leftovers; reheat.
  2. Warm the pita bread.
  3. Line the pita with a lettuce leaf.
  4. Generously stuff with sliced lamb, and drizzle the sauce all over.
  5. Sprinkle with tomatoes, avocados, and sprouts.