Late last year (this is how behind I am on posting), I had dinner with a friend at Liholiho Yacht Club. One of the desserts we shared was Butter Mochi, a sticky, chewy, not too sweet coconutty dessert that reminded me of a better version of banh bo, a Vietnamese dessert.
When trolling Pinterest for dinner ideas, I always gag a little when I see pasta made in the crock pot. It always looks mushy, like cafeteria or hospital food. When I got my Instant Pot, I felt the same way. Pasta doesn’t take very long, why not just make it the usual way? Read more…
After seeing friends post pictures of their Instant Pot creations on social media, I jumped on the bandwagon and bought an 8 quart, which is a bit larger than I had anticipated. Had I waited a few weeks, I could have been one of the 215k that bought the 6 quart for $70 on Prime Day. So far, I’ve steamed chicken (5 minutes per pound under pressure + 1 cup water), made a beef/eggplant stew, bo kho (just cook under pressure for half the time you’d simmer), chicken tinga and tons of hard boiled eggs.
Yeah, hard boiled eggs aren’t hard to do on the stove top, but have you ever had eggshells that peel off as easily as plastic Easter eggs?
A friend recently moved out of state and left me with the remains of his pantry, which included two cans of cannellini beans and a rosemary plant. Aside from garbanzo beans, we don’t eat a lot of beans in my house as they tend to cause a ton of gas. Not wanting these beans to go to waste and knowing N would probably love them, I found a very simple soup recipe on Pinterest and went about making some simple adjustments.
Bonus points that the soup called for kielbasa, a sausage I grew up eating but haven’t had in a long, long time. We went old school and picked up the Hillshire Farms version. I’m sure this soup would be great with any sausage, but the kielbasa reminded me of my childhood.
The best part? It takes very little time to pull together, a requirement now that N is running around wreaking havoc. And what? No gas? We’ve found another bean we can digest. We’ll certainly be making this again. Read more…
After an unusually warm and dry year, the cold and rain have finally arrived…which means it is perfect weather for bo kho, Vietnamese beef stew. When I was a kid, I hated cooked carrots, so I would always pick them out and only eat the beef and potatoes. I LOVED dipping the french bread into the broth. Luckily, my very hungry almost 1-year-old LOVES to eat, especially cooked carrots, so I figured this would be a good way to introduce her to more Vietnamese flavors.
My mom used to make this with a combination of stew beef and oxtails, which the butchers at the grocery would give to us for free because nobody ate that stuff back then. I set out to do the same, but I guess people have finally realized oxtails are delicious and the one store I went to wanted $10.99/lb. I opted for 2 lbs short ribs instead for less than half the price. The end result was delicious but lacked some of the gelatinous variance in texture that oxtail would have added. I highly recommend doing half ox tails and half stew beef or short ribs. Read more…
Happy new year! I’m not resolving to post more often. This will continue to be an archive for recipes I want to refer back to. My only resolution this year is to brush my daughter’s teeth every night (because we never seem to remember she even has teeth).
Like croquettas, cauliflower souffle is another classic recipe from a beloved family friend. Lighter than a gratin but similarly satisfying, I thought it would go well with my family’s Christmas Eve prime rib dinner. It was a hit! Better yet, it was quick and easy!
Okay, the hardest part was hand-whipping the egg whites, but if you have a larger kitchen than I do and your KitchenAid isn’t tucked into the back of a hard-to-reach cabinet, you could easily use it to whip the egg whites without tiring out your wimpy arm.
You may have noticed I like stewy chicken. Well, here’s another easy recipe for stewy chicken in taco form! This chicken is smoky, slightly spicy and very flavorful. I did all of the heavy lifting on Sunday afternoon and all the flavors had time to develop by the time I served on Monday night. All we had to do after the baby went to bed was heat and assemble.
The original recipe says it serves 4-6 but it really only served the 2 fatties in my household. I’ve doubled the recipe outlined below so that the can of adobo doesn’t go to waste and my efforts provide 2 full meals. I also had some leftovers on top of my savory oatmeal this morning–yum! Read more…