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Carolyn

Sara

Sara and me

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Just finished reading The Parrot Who Owns Me: The Story of a Relationship by Joanna Burger. Such an interesting book – nonfiction. The author is an ornithologist by profession (and a PhD) and this memoir of sorts is about her Red-Lored Amazon parrot she and her husband own. But no, it’s the parrot who owns her/them. Tiko tolerates Joanna’s husband Mike. Joanna and Tiko bonded. But it took years. This parrot breed mates for life, and Joanna is definitely Tiko’s mate. They acquired Tiko when he was already 30 years old (they live up to age 80 or so), hence it took a long time for Tiko to decide that Joanna could be trusted. This book is just so charming, and interesting. The author weaves into the story lots of facts about parrots in general, this type of parrot, as well as a variety of other birds she has studied. She’s an author of many other books about birds (scholarly works). She’s a professor and world-renowned researcher at Rutgers. I’m not a birder, but I do love books about the relationships between birds and people. If you know someone who loves birds, they’d definitely enjoy this book.

Also finished reading My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. A book club friend recommended this book, I immediately bought it on my Kindle. I could NOT put the book down. I devoured it. Any other “work” I should have been doing was swept aside as I read and read of Resolute’s adventures. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

Finished The Book Woman of Troublesome Creek: A Novel by Kim Richardson.  It’s a novel about the first mobile library in Kentucky (this is the 1930s) and the fierce, brave packhorse librarians who wove their way from shack to shack dispensing literacy, hope, and ? just as importantly ? a compassionate human connection. The heroine in this book is called a blue-skin, a genetic mutation that causes the skin to be dark indigo blue. In rural Kentucky, most of the blue-skins were shamed and caused fright in people who saw them. The author decided to share this rare condition in the book and it wove its tentacles into many of the relationships the hard-working librarian made.  Partly the book is about library books, booklets, recipes, but mostly as it says above, it’s about the connections the librarian made with remote people who went weeks or more without seeing another human being. Very unusual book about the hardships endured in that time, but the hardship and bravery of the librarians who went out day in and day out, often for 2-3 days at a time to deliver books.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This book was offered as a bargain book from Bookbub, and something about the description resonated with me – maybe because of my Old Testament readings regarding the lives of shepherds back in ancient days. I utterly loved this book. It might not suit everyone – it’s a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being about attending further education and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. He bickers with his father, eventually moves out. One night in a pub with his blokes (friends) he enters some kind of a contest in the pub and realizes he has a lot more knowledge than he thought he did. In time he applies to get what I’d call here in the U.S. a G.E.D (high school diploma), which he does, and then he applies to Oxford, on a whim. And gets in. He graduates. He applies his knowledge to his rural life. He marries, has children, but still, his day to day life is all about his Herdwick sheep although he does have a day job too working for UNESCO. You’ll learn more about sheep than you might have wanted to know. I absolutely loved, LOVED this book. If you are interested, James Rebanks has a Twitter feed, called @herdyshepherd1, and you can sign up to get updates from him about his farm and his sheep. I don’t do Twitter or I would.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. I could hardly put it down. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote. You yearn to hug her, comfort her. Yet she finds eventually happiness and peace. A beautiful book worth reading. Was a book club read.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation. So it is with surprise that she finds in this cold and bitter country the capacity for new love and perhaps even a new home. I just loved this book – could hardly put it down; yet it’s not a mystery. You’ll come away with a desire to find that house by the fjord. I want to go there and have some coffee with the Anna, who was a Brit, yet fell head over heels in love with Norway.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. If you like Hyde’s novels, for the month of September many of her books are available on Kindle at a very reduced price ($1.99 and $.99 each). Go grab them while they’re available. I just purchased 6 of her books. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s. This took place in the 40s, and at the time no women were ever seen on the showroom floors, but these two pretty young women were the harbinger of equality, though none of that comes into play here. They were “runners,” who whisked orders and money to and fro from the salesMEN to the office. They stood in silence near the elevators on the ground floor and waited for a sale to take place. They lived in cramped quarters. They enjoyed everything NYC had to offer them at the time, and they were wowed by an occasional celebrity sighting. Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. No one can seem to solve them, and those who try also get caught in the crossfire. Finally a man is brought in from back East. That’s where the inception of the FBI comes into play, though there was no FBI then. This is a very interesting read, probably sufficient info to do a book club read. A book everyone should read if you know little (or a lot) about the abominable treatment given to the Native Americans over the last several hundred years. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? When I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did. It tells the tale of a 70ish man, a widower, who has been diagnosed with terminal colon cancer. He’s a retired physician, knows the scenario of death by cancer, and doesn’t want to do it. He decides he’s going to take a bird hunting trip, east of the mountains in Washington State (Guterson writes a lot about his part of the world), with his two dogs, and he’ll commit suicide. He sets up an elaborate ruse with his children and grandchildren, and heads out. All of this, so far, takes place in the first 10 pages of the book. First he has an accident in his car, and that sets off a cavalcade of incidents. You’ll learn a whole lot about flora and fauna (one of Guterson’s writing attributes). You’ll learn a lot about apple and pear orchards, which abound in eastern Washington (I’ve been there, it’s beautiful, pastoral and full of fruit). Flashbacks of his life story are interspersed throughout, his growing up on an apple farm, meeting his wife, his service in WWII, their reuniting after the war and the life they had. You’ll learn some about his cancer pain, the grief of his wife’s death 5 years prior, and about his resolve to end it all. Please don’t NOT read this because  you’ll think it’s depressing. It is and it isn’t. It’s so much more for the better. And I just read, this book is being made into a movie.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? I marvel sometimes about how authors ever come up with the ideas they do, to create the premise for a novel. And this one is right up there at the top of the list. Raymond, a youngster, an older teenager, who has a big lack of self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. He discovers she’s blind and needs some help, which he gives her. Then he discovers that there is a lot more to know and understand about this elderly little lady down the hall and he begins a journey to try to find someone for her, the Luis Velez of the title. If you want to use coming-of-age to describe this, that’s partly true. He learns all about himself, the abilities he didn’t know he had, the kindness that lives within him that he never realized was there, and the friends he makes along the way who make some life-changing differences in his young life. He discovers he has some gifts that he can give to others, something most teenagers don’t understand. I can’t recommend this book highly enough – it’s a bit of a tear-jerker, but for every good reason and moral character trait described in the book. It’s there.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3)by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. A

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes. W

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in IP, Pork, on November 19th, 2019.

herb_garlic_pork_tenderloin_IP

Tender, juicy, and oh-so easy in the Instant Pot

If you’ve been reading my blog for awhile, you have probably figured out I’m a pretty experienced cook. Not a chef – just a regular home cook. And you’d think I’d know how to make just about anything. But I have had to learn the ins and outs of the instant pot. I love the thing, use it once or twice a week to hard boil eggs (which are just the best way). And make soups and stews in it. As a family of one, though, I generally don’t cook a pork tenderloin anymore (except for guests), just because it leaves me with a lot of leftover meat that may or may not be all that juicy when reheated.

Yet, I’m a sucker for learning something new. My local Bloomingdale’s has a very small demonstration kitchen right in the middle of the cookware department. I was walking nearby after I’d been into the store to buy a couple hundred dollars worth of Nespresso pods for my beloved machine. My Nespresso machine needs to be buried with me – I want it in heaven. Oh, I’m going to be cremated . . .well, that presents a problem, doesn’t it? Not much good to have a cremated Nespresso. Oh I’m getting way off topic, here! Anyway, I noticed there was a cooking class going on, I paused, and grabbed a flyer. And now I’m on the mailing list. The classes are ridiculously cheap/free. All I had to do was buy myself a $10 gift card which I could use as a gift or for myself – which I did – I bought the OXO Good Grips Silicone Egg Rack, plus a flat rack that’s not metal for the IP too. I’ve used the egg rack already – my hard boiled eggs are now much more yolk-centered, which I like. Haven’t yet used the rack.

Back to business – so I signed up to take the pork tenderloin class for the IP. The chef, Sandra Hauser, gives classes a couple times a week. Many aren’t interesting to me, but this one was, and we were served the pork, mashed potatoes and an Oreo cheesecake (made in IP – will share that recipe soon).

First she made a fresh herb rub with a lot of garlic in it. After the tenderloin was oiled well with EVOO, she rolled the meat around in the herb rub, then sautéed it in the IP – just a couple of minutes on each side. Then she added some big sprigs of herbs, some chicken broth and set the IP to cook for ONE MINUTE. Yes, one minute. Once the IP had finished that part of the cycle, she began watching the timer on the IP itself, which starts counting up once it’s finished. She waited 10 minutes, quick released the pressure and removed the pork to a heated platter, then tented the meat with foil. She turned the IP to sauté again and boiled down the pan juices. Meanwhile she’d made a monstrous mound of mashed potatoes (no I didn’t eat even one bite) and served both with the pan juices.

You can’t really tell from the picture that the pork is perfectly cooked. She gave advice about that – if the tenderloin is about a pound, the meat needs 10 minutes of resting time after the one minute under pressure. If it’s more like 1 1/2 pounds per tenderloin, then it needs about 13 or 14 minutes rest time. So be sure to weigh the tenderloin before cooking this. The meat was perfection. Just the right kind of pink in the middle and very tender and juicy.

What’s GOOD: the meat was ever so tender and juicy. Perfectly cooked. Who knew? The IP is quite a magical piece of equipment. Just have everything else ready and finish up during that 10-14 minutes of resting time. The meat does like to sit after it’s out of the IP for a few minutes, however. That’s when you boil down the pan juices. So very tasty. Yes, I’ll be making this next time I have house guests.

What’s NOT: nothing at all. Easy dish.

printer-friendly PDF and Mastercook 15/16 file (click link to open recipe)

* Exported from MasterCook *

IP Garlicky Fresh Herb Rubbed Pork Tenderloin

Recipe By: Cooking class at Bloomingdale’s, South Coast Plaza, 11/19 (Sandra Hauser)
Serving Size: 3

1 1/2 pounds pork tenderloin
1 tablespoon EVOO — for pork
2 tablespoons EVOO — for searing
1 1/4 cups low-sodium chicken broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
HERB RUB:
1 large garlic clove — finely chopped (or more to taste)
1 teaspoon kosher salt
1 tablespoon Italian parsley — fresh, chopped
1 tablespoon fresh rosemary — minced
1 tablespoon fresh thyme — minced
1/2 teaspoon onion powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
GARNISH:
2 tablespoons Italian parsley — minced

NOTE: You may use dried herbs in this – use a teaspoon dried in place of a tablespoon fresh.
1. DRY RUB: Combine all ingredients and set aside.
2. Remove any silverskin from the pork tenderloin. Rub the small amount of EVOO on the pork, then gently pat the dry rub on all surfaces.
3. Heat IP on saute function and add the remaining EVOO, then add the pork and brown on all sides, about 2 minutes per side. No more than that, or the pork will begin to cook through.
4. Add the chicken broth to the pot along with the sprigs of rosemary and thyme. Close and lock lid and set IP to manual cook for ONE MINUTE. Yes, one minute. As soon as the one minute sound occurs, start a timer for 10 minutes or watch the screen on the IP. If the pork tenderloin is about a pound, you’ll want to let the IP sit for 10 minutes (meanwhile, the pork will continue to cook at pressure, but in off position). If the tenderloin is closer to 1-1/2 pounds, set timer for 12 minutes. Quick-release pressure at appropriate time, use instant read thermometer inserted into the middle of the thickest part of the meat, looking for 140°F. You can replace lid and bring back to pressure for another 2-3 minutes and read temperature again. Don’t overcook the meat or it will dry out.
5. Remove pork to a heated platter and tent with foil for 5 minutes.
6. Turn IP to saute and reduce the pan juices by about half, about 3-4 minutes.
7. Slice tenderloin on the diagonal and pour pan juices over the top. Garnish with Italian parsley.
Per Serving: 417 Calories; 23g Fat (47.4% calories from fat); 53g Protein; 3g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 760mg Sodium.

Posted in Gundry-friendly, IP, lectin-free, Soups, on February 25th, 2019.

chix_enchilada_soup_GFLF

EASY to make soup in the Instant Pot. Lots of flavors to savor.

So, Carolyn here – I’m still alive and well – I made this soup yesterday and it was so good I knew I needed to post it. I was supposed to have a group of friends over to my house to watch the academy awards last night, but a few days ago my Tivo went kaput – everything about my entertainment system goes through the Tivo. Tivo is sending me a new one, free, but it won’t arrive for about another week. Therefore I have no TV to watch in my family room. So we had our academy awards potluck dinner at someone else’s home. And I made soup.

Because I had a whole chicken in the freezer, I chose to use it instead of the chicken thighs noted in the recipe – I used the same timing – so you can do that too, if you choose.

Into the Instant Pot went the chicken, some diced tomatoes (canned), a can of chopped green chiles, an onion chopped up, a shallot minced, a package of chili seasoning (or taco seasoning), a bit of extra ground cumin, canned enchilada sauce and chicken broth. I set the Instant Pot on “soup” for 20 minutes. I let it slow release for 15 minutes, then fast release. The chicken was removed to cool, then I shredded up all the meat from the chicken.

Meanwhile, I used the immersion blender on the broth part, added in the sour cream and crème fraiche, added back in the shredded chicken and let it reheat briefly. Don’t let it boil or the soup part will separate. Then I cut up the garnishes and let everyone help themselves. If you want tortilla chips, smash a few to garnish the soup (I didn’t because I didn’t think it needed it, plus I can’t have tortillas on my diet).

And how am, you want to know? I’m good. Very busy. Have a done any painting yet? Only a little. PEO has been taking up a bunch of my time lately. I’m taking a trip to San Francisco with 3 girlfriends next month which will be great fun. My grandson has been accepted at Clemson in the Fall, although he hasn’t officially told them yet (he’s interested in bio-science) – Clemson is where his sister goes to school (she’s a junior there), although she’s in Argentina studying this semester and is really struggling with the dialect. She got accepted to do a medical internship at a fertility clinic in the city where she is living. And she starts her semester classes later this week, all in Spanish (or, this Argentinian dialect, I should say). Sabrina is planning to take the MCAT in the fall to be accepted to med school. She’s the one who started out wanting to be a vet, but I think she’s certain now she wants to be an MD or a PhD research doctor. My other granddaughter is finishing her senior year at Sacramento State and hopes to go on to get a Master’s in Nursing. By the way, I’m still keeping up the “Currently Reading” section of my blog (left sidebar of the main page) in case you’re interested. Last summer I couldn’t WAIT for winter to arrive. Be careful what you wish for, right? It’s been SO darned cold here in Southern California. Coldest on record almost. But it’s been going on for weeks now. I had to dig to find more coats and wraps because it’s so cold even in the daytime.

What’s GOOD: how easy it was. I could have made it a day ahead, but as it was, I made it just before I toted it to my friend’s home. The flavor of the soup part is really, really good. Lots of Mexican flavor too. It was filling (and fairly low calorie too) and everyone thought it was really good.

What’s NOT: only the shredding of the chicken meat, and that took about 15 minutes, tops. I’m glad I still have some, because I’ll be having it for my lunch today.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Instant Pot Chicken Enchilada Soup (also LF and GF)

Recipe By: adapted a lot from All Day I Dream About Food (blog) 2019
Serving Size: 8

2 pounds boneless skinless chicken thighs — or you may use chicken breast meat
3 cups canned tomatoes — canned
1 whole yellow onion — chopped
1 medium shallot — peeled, minced
1 package taco seasoning mix — or chili seasoning
1 teaspoon ground cumin
3 ounces chopped green chiles — canned
10 ounces red enchilada sauce — Frontera brand if you can find it
salt to taste, if needed
3 cups chicken broth, low sodium
2/3 cup sour cream
2/3 cup creme fraiche
grated cheese, chopped cilantro and chopped avocado for garnish

NOTES: I used a whole chicken (smaller sized one) but used the same 20-minute timing and it was cooked through just fine.
1. Place the chicken, tomatoes, onion, shallot, enchilada sauce, chiles, and seasonings in the bottom of an Instant Pot . Pour the broth overtop.
2. For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
3. If you want to use a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
4. When cooking is complete, remove the chicken to a plate, cool and shred the chicken meat. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream and creme fraiche, then whisk this combo back into the pot. Use an immersion blender to smooth out the soup. Add chicken to the pot.
5. Adjust seasonings to taste. Serve hot with grated cheese, chopped cilantro and chopped avocados.

Per Serving: 308 Calories; 18g Fat (53.3% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1110mg Sodium.

Posted in Brunch, IP, pressure cooker, on February 12th, 2018.

IP_crustless_quiche_lorraine_spinach

Goodness, me. This was so easy to make. I could even make this for myself for dinner, and then have leftovers.

Christmas morning I usually make something special for breakfast. My cousin Gary was visiting, and although he wasn’t feeling very good, still he knew he should eat, so I whipped this up in the IP. It was my first IP recipe I tried, and it turned out really well. My cousin has to eat GF, so going crustless was the way to go anyway. I was perfectly happy with the results.

I did research using the IP for quiche, but found several recipes, so I knew it was a successful thing to try. I had some baby spinach in the refrigerator that needed eating anyway, so I kind of combined two recipes and made it a quiche Lorraine style but with added spinach. Daughter Sara gave me an IP cookbook called Instant Pot® Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast. This recipe, with my modifications, came from that book.

The quiche ingredients were standard, starting with some thick sliced bacon that I sautéed for awhile to get it rendered out and crispy. There was hardly any fat in the pan anyway since the bacon I used was so meaty. The onion was cooked through, then I cooled and cleaned the IP pot. Meanwhile I mixed up the quiche ingredients (eggs, milk, cream, S & P, Emmental cheese, spinach) and the bacon and onion, of course. The rack is inserted into the IP, then the quiche, loosely covered with foil (you don’t want steam to get in there – it would ruin the chemistry of the quiche). It was pressure cooked for 10 minutes, rested for 10, then quick released.

IP_crustless_quiche_lorraine_spinach_wedgeI’d shredded a bit of extra Emmental and sprinkled more of it on top and stuck it under the oven broiler, just so it would have a bit of color. One thing about pressure cooking . . . you can’t get good color unless  you brown things before, or broil them after. It took no time at all to broil it for a few minutes. I let it rest for a couple of minutes because it was so hot, then cut into 4 portions and served it along with some yogurt and fruit.

What’s GOOD: it was basically a 2-dish prep (IP pot plus the ceramic baking dish) so there was easy cleanup. Loved the quiche. It may not have had the same consistency as a traditional oven-baked quiche – almost like eggs done in the microwave – but it was good and hit the spot. I liked the addition of spinach, even though it’s not traditional for a Lorraine type quiche.

What’s NOT: nothing really, unless you really miss the crust.

printer-friendly PDF and Master Cook 15/16 file (click link to open recipe)

* Exported from MasterCook *

IP Crustless Quiche Lorraine with Spinach

Recipe By: Adapted slightly from Instant Pot Obsession
Serving Size: 4

1 teaspoon butter — (for coating baking dish)
3 slices bacon — chopped
1 small onion — sliced thin and chopped
1/2 teaspoon kosher salt
1 cup fresh spinach — coarsely chopped
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/8 teaspoon white pepper — or black
1 1/4 cups Emmental cheese — or Gruyere, or other Swiss type
1 cup water — for steaming
TOPPING:
1/3 cup Emmental cheese — or Gruyere, or other Swiss type

1. Prepare a 1-quart round baking dish (that fits in the IP) and coat the bottom and sides with the room temp butter.
2. Using the IP saute function render the bacon until it’s crispy. Remove and set aside. Add onion and 1/4 tsp salt and cook, stirring often, until the onion is fully translucent and soft. Remove and set aside. Pour out any extra grease from the pot, cool, then clean the pot and replace into the IP.
3. In a large bowl combine the eggs, milk and cream, then add pepper and remaining salt. Add half the cheese to the mixture along with the spinach, bacon and onion, and pour it all into the prepared, buttered baking dish. Add remaining cheese on top. Cover with foil – not tight – but enough so steam won’t get into the dish. Install rack in the pot and gently place quiche dish on top of the rack. Add water to the bottom. Use manual pressure for 10 minutes, then let sit for 10 minutes as a natural release, then quick release.
4. Open IP, remove quiche, using the rack handles and set on countertop. Meanwhile, preheat broiler.
5. Add extra cheese to the top of the quiche and place under broiler just long enough to get some nice golden brown color to the top (watch carefully), remove, allow to cool for about 3-5 minutes. Cut in wedges and serve.
Per Serving: 386 Calories; 31g Fat (71.9% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 250mg Cholesterol; 519mg Sodium.

Posted in IP, Pork, pressure cooker, on February 8th, 2018.

IP_spareribs_bbq

Oh yes, mouth watering happening as I look at that photo. So quick and easy.

The other day I discovered an ancient package of pork spare ribs (not baby backs) in my freezer, back when my DH and I bought a part of a Berkshire pig. It had unique wrapping, so I knew – and it had a date on it. 2011. Wow. It’s been in my freezer for nearly 8 years! I didn’t hold out much hope that it would be all that good, but guess what? It was wonderful. Maybe because it was packaged well to begin with!

With my new instant pot sitting on my kitchen counter, I scanned websites to find a recipe that would work. Sure enough, found one at the blog called iwashyoudry. Shawna had used baby backs, but I presumed the cooking time would be similar. First I removed the thin tissue along the back of the ribs. It’s a bit of a nuisance to have to do that, but I did it anyway, knowing the dry rub would reach all the inner meat if I took the time. Then I combined the dry rub – a little bit of brown sugar and a bunch of spices. A very good mixture, I think! Into the IP they went, to rest on top of the IP rack, leaning up against the sides of the pot.

Once the meat was in, you add some water, apple cider vinegar AND a tiny jot of liquid smoke to the bottom of the pot, making sure you don’t wash off any of the spices sticking to the ribs. Having used liquid smoke in the past I wasn’t altogether sure I’d like it – but  using just 1/4 tsp gave the ribs just a hint of smoke. The meat cooked under high pressure for 23 minutes (Shawna cooked her for 25, but spareribs have less meat on them, so I chose 23). It rested for 10 minutes, then quick release.

Meanwhile, preheat the broiler during the last couple minutes of resting time and prepare a baking sheet with foil (for easy cleanup) and have at the ready your favorite bottled BBQ sauce. Lay them on the baking sheet and brush that on. Broil just until beginning to get crispy brown. Remove and dig in! For mine, the ribs were nearly falling off of the meat, so I just took the bones out and had a nice little plate of just meat. And sauce. And spices. All good tasty stuff! My thanks to Shawna for a great recipe that works!

What’s GOOD: you can have ribs on the table in a little over 35 minutes or so, that taste like you’ve spent hours smoking and tending to them. When you haven’t!! Loved the combo of spices in the dry rub and with using just a little bit of BBQ sauce to finish them off; these were perfect! A keeper.

What’s NOT: really nothing, other than ribs have a lot of fat, so for me, they’re a real treat. Not something I’d fix on a regular basis.

printer-friendly PDF or MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Instant Pot BBQ Spareribs

Recipe By: adapted slightly from I wash you dry (blog)
Serving Size: 4

3 pounds pork spareribs
1/4 cup brown sugar
2 tablespoons chili powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup water
1/2 cup apple cider vinegar
1/4 teaspoon liquid smoke — optional
1/2 cup barbecue sauce

1. Remove the thin lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely. (This allows the dry rub to reach the meat underneath.)
2. Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.
3. Place the rack in your IP/pressure cooker and place the ribs inside the pot, standing on their ends, wrapping around the inside of the pot. It’s okay if it leans against the pan. Pour in the water, apple cider and liquid smoke (if using), being careful to not wash off any of the seasonings.
4. Secure the lid, making sure the vent is closed. Pressure cook on high for 23 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
5. Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with your favorite BBQ sauce, and broil for 5 minutes, but keep an eye on it so it doesn’t burn.
Per Serving: 686 Calories; 51g Fat (67.4% calories from fat); 37g Protein; 18g Carbohydrate; 2g Dietary Fiber; 165mg Cholesterol; 994mg Sodium.

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