1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
In a 6-quart pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute. Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure for 30 minutes. Allow the pressure to come down naturally, about 15 minutes.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
(Source: https://cooking.nytimes.com/recipes/1015847-pressure-cooker-black-bean-soup)
Wednesday, December 20, 2017
Lemon Ricotta Pancakes with Blueberry Sauce
TO MAKE THE BLUEBERRY SAUCE:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water
TO MAKE THE PANCAKES:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil
DIRECTIONS:
First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
(Source: https://www.twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/)
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water
TO MAKE THE PANCAKES:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil
DIRECTIONS:
First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
(Source: https://www.twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/)
Pressure Cooker Chili-Lime Chicken
2 pounds boneless, skinless chicken breasts
2 medium limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
(Source: https://ourbestbites.com/2016/03/pressure-cooker-chili-lime-chicken/)
2 medium limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
(Source: https://ourbestbites.com/2016/03/pressure-cooker-chili-lime-chicken/)
Homemade Hot Chocolate Mix
3 cups dry nonfat or whole milk powder (see note)
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or natural unsweetened (see note)
1 1/2 cups finely chopped white chocolate or white chocolate chips (see note)
1/4 teaspoon salt
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.
(Source: https://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/)
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or natural unsweetened (see note)
1 1/2 cups finely chopped white chocolate or white chocolate chips (see note)
1/4 teaspoon salt
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.
(Source: https://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/)
Subscribe to:
Posts (Atom)