everybody's got choices

Choose Your Own Adventure Bowl

The Dilemma: Kids won’t eat tofu. Husband won’t eat beef. I have steak and tofu in the fridge. I don’t want to make chicken.

My Bright Idea: Rice bowls with your choice of protein and veggie add-ons. Choose your own adventure!

The Plan: Cook the tofu how I like it—baked and crispy. See this recipe for a best basic tofu. Make rice in the Instant Pot (see this recipe for the best basic rice.) Pickle some thinly sliced peppers, roast some broccoli and sweet potatoes, sautee some mushrooms, cut up some cucumbers and tomatoes. Make some simple peanut sauce: chunky peanut butter, rice wine vinegar, fish sauce, soy sauce, hot sauce, water. Put it all out in a big dish in the middle of the table.

Variations: Mix and match any proteins or roasted/sauteed/grilled veggies (use leftovers!)—swap rice for quinoa or noodles. Choose a different sauce—like soy sauce/sesame oil or a garlic aioli.

The Verdict: Mostly success! Everyone was able to find something they liked. Mack wound up trying and liking the tofu while Nate stuck with steak/rice. With some hot sauce and a nice dose of the peanut sauce, the bowl of different healthy bites was surprisingly hearty and satisfying.

easy chicken tacos "recipe"

Today I needed to flee and drove to Stew Leonard’s for a break from home. Shopped for groceries and then had an ice cream in the freezing cold, and felt somewhat refreshed. That’s what it’s come to.

As we head into our second quarantine, I’m returning to the blog, getting back to writing about all that I’m cooking, and feeling. These days have been rough—stuck at home without much to do, seeing fewer people and now furloughed from work.

Being home has been a lot about cooking, eating, drinking. I’ve covered the world in my food—from Ethiopian Berbere chicken to lasagna to vegetable curry, writing notes in my handy kitchen notebook. Many of the dishes I’ve made have been just for Michael and myself but I’ve also been mastering some family favorites, like chicken tacos—the boys’ new favorites. I’ve got a good go-to recipe for making the chicken filling now, in the Instant Pot. I cook 1-2 pounds of thighs, a packet of taco seasoning, a little salsa and about a cup of chicken broth for 12 minutes (15 if frozen). Then shred the chicken while boiling down the sauce. I return the shredded chicken to the sauce to moisten it but you could also just dump the sauce and keep the chicken as is or add a little bit of the sauce to the shredded chicken.

I keep the chicken in a Tupperware in the fridge for easy lunches: Microwave two tortillas topped with shredded cheese for 30 seconds. Add some chicken and microwave for 30 seconds more. Add whatever toppings you like: guac, sour cream, hot sauce, etc. Then roll it up. It’s a great fast hot lunch for the boys during school days that doesn’t require a lot of cleanup.

Here’s a good video about hot sauces (by Nate)!

my new air fryer

So I finally broke down and got the air fryer lid for the Instant Pot which literally turns the IP into an air fryer, though a small one. I figured I’m cooking SO much, it would be a fun tool to play with. And it is. Despite Melissa Clark’s lackluster review, I’ve found it really useful for a few items. One is veggies: brussel sprouts, cauliflower, broccoli, shishito peppers— well seasoned with a little olive oil then air fried for about 15 minutes per batch at 400 degrees turns out really yummy little bites of crispy veg. I’ve served them with dinner but also as a pre-dinner snack.

For both the cauliflower and broccoli, I mixed the small florets with 1 tablespoon of olive oil plus a spice mixture (garlic powder, cajun spices, smoked paprika, salt and pepper—but you could use any mixture you like; just use enough to coat). Then air-fried for 15 at 400.

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Chickpeas were good too—crunchy and healthy with just a little bit of oil. A good snack to serve with a cocktail. French fries were amazing—similar to a fast food fry—though you have to air-fry them in small batches to get the right about of crisp. I’ve also thrown in small new potatoes cut in half with just a bit of oil, salt and pepper.

I have yet to try any meats or bigger objects, so I’ll have to check back in when that happens. Perhaps fried chicken or a piece of fish? Stay tuned.

save yourself

You know that feeling right?

It’s a lot. Staying home and cooking ALL THE TIME. But then again, you could have your head crushed by Abomination. That would be worse.

So the latest issue in this busy kitchen is: How do you cook enough not to cook every day but also have variety? We’ve had a leftovers-lunch-rut lately—someone has to finish the lentil soup! And then there’s the kids: I can’t eat pasta for lunch and dinner! I’ve realized (not that this is news to anyone else) that it all comes down to making a big recipe and then portioning it out.

For example I made a batch of tomatoey white beans in the Instant Pot this week. It took me about 10 minutes of active time. We then ate it with grilled chicken one night. The next night I mixed in a little sauteed kale. We finished it for lunch with some canned tuna flaked in. You could also add some sausage or broth and turn it into a soup. I know everyone’s talking about beans these days but this recipe turned out to be very versatile and forgiving, even for my formerly vegan, maybe still vegan when this whole thing is over, husband,

A great big batch recipe to make for the kids is this incredible recipe for Mac and Cheese in the Instant Pot. It’s easier than anything else I’ve made in a few months and it’s delicious, and freezes well. Make the whole recipe (one box of pasta which makes about 10-15 servings) and then freeze meal-size portions in small Tupperwares or plastic bags for when the kids refuse to make what you ate that night.

Another one—humous. I usually just mix two cans chickpeas, 1/4 cup tahini, 1 lemon’s juice, salt/pepper, 1/4 cup Olive Oil and a few ice cubes in the blender and then store the whole thing in a Tupperware in the fridge. It will keep for at last a week or two and everyday when you heave it out for snack time, place a small amount in a bowl and flavor it however you want for the day: chili powder; cajun spice; sesame seeds, hot sauce; EVOO and extra lemon. Each day it becomes a little new.

Of course part of this strategy is making a plan: writing down the exciting meals you will make that week using the 3-5 major big batch dishes you choose to make. (Some other ideas: any bean dishes; grilled or baked chicken (put it into tacos, pasta, soup); slaw; pasta; roasted salmon (eat it cold or turn it into these amazing salmon cakes; ) It takes some time to plan it all out but honestly, what else do you have right now?

day 13: more soup

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Finally Saturday when I don’t have to homeschool! We started the day with cleaning, which was supposed to be a family affair but was mostly me and Michael, plus a little help from the kids. Mack was in charge of Vacuuming his room and he asked: Do I have to Vacuum everything, or just the floor? Clearly these kids don’t do enough chores.

Well, we got plenty of time for that now.

After cleaning I moved on to…cooking! I made an easy broccoli and cauliflower soup but substituted gouda for cheddar. I think it turned out really delicious but Mack said it was “smelly and hot.” My kind of soup. And then I had some leftover broccoli and cauliflower so I decided to make a stiryfry which meant that I basically didn’t leave the kitchen for like 6 hours. On the other hand, not much else to do. Strange times.

Broccoli and Cheese soup

Ingredients

• 2 tsp butter 

• 1 medium onion, chopped

• 1 cup chopped carrots (about 2 medium)

• 4 cups chicken broth

• 4 cups broccoli, roughly chopped (about 1/2 lb)

• 2 cups cauliflower, roughly chopped (about 6 oz)

• salt & pepper, to taste

• 1 1/3 cups shredded cheddar cheese (or gouda)

• 1 tsp sherry vinegar

• 1 TBSP heavy cream

Instructions

Instant Pot Directions: 

1. Turn on the saute function, melt the butter in your pot and cook the onions and carrots in the butter until they start to soften .

2. Next, add the roughly chopped broccoli, the cauliflower, 1 tsp salt and the broth. Put the lid on and set on manual for 3 minutes, quick release when it's finished.

3. Blend in batches in a blender and return to pot. Add cheese, salt and pepper to taste, sherry vinegar and cream.

Happy 2019

So while the rest of the world is observing a Dry/Vegan/Meatless/Paelo/Whole 360/Gluten-free January, I seem to be eating more sugar and drinking more alcohol. It could have something to do with the fact that our heat is broken – that means OFF—for a week now while they find a new part for the motor. Happy 2019!  

I now know how those southern people feel when they move to New York. I’m writing this in a winter coat and dreading taking a shower because the second floor feels like Canada. So I’m blaming the cold on my inability to give up the satisfying things in life. I need those things. I’m cold.

Michael and I did resolve to give up meat this week which was going well until I made a pork shoulder. This is the recipe for Momofuku’s Bo Ssam that I made for a dinner party of 6, and it’s amazing and surprisingly easy. We also ate it for three days after the dinner party because the leftovers were so good.

Picture (obviously) from the New York Times

So aside from that….we’re practically vegan. It is a good challenge though and has inspired some new dinners: fish tacos, Instant Pot Shakshuka (from Melissa Clark’s book Instant Dinner), shrimp with cauliflower puree. In other words, we’re not just eating pasta with the kids.

I also made my chocolate peanut-butter balls which aren’t particularly healthy but aren’t particularly unhealthy either (and this version included hemp seeds which are nutty and camouflage nicely). It’s a good snack for the ravenous 6-year-old that gets off the bus every day. I suspect that instead of eating lunch, he just says “poopy” and “fart” until recess. When he gets home he needs a snack the size of a meal. These balls are a good filler-upper for him and unlike the store-bought stuff, they are from real ingredients.

 Chocolate Peanut Butter Balls
1 cup rolled oats
1/4 cup coconut flakes
2 tablespoons hemp seeds
1/4 cup chocolate chips
3/4 cup peanut butter (or other nut/non-nut butter)
1/3 cup honey or agave

DIRECTIONS
1. Grind oats, coconut, hemp seeds and chocolate chips in mini food processor.
2. Mix peanut butter and honey, then stir in oat mixture.
3. Roll into balls (add a few drops of water if too dry). Sprinkle with powdered sugar (for effect) and refrigerate.

it's better in the burbs?

Well, I don't know about that yet but I'm trying to be optimistic and focus on the positives of our new life. Like, for example, more counter space! On which I can safely perch my instant pot and plug it in without moving ten other things. As a result, I’m using it more. For example, I figured out how to make ricotta cheese after many failed tries.

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It's super easy— just pour a half gallon of milk (at Costco they comes in threes) and 1.5 teaspoons of salt in the IP and choose the "yogurt" function. When the IP beeps, add 1/3 cup lemon juice, stir and let it sit for 10 minutes. Finally, strain with cheesecloth for anywhere from 10-30 minutes until it's to your liking. It makes a nice gift if you put it in a jar with a ribbon.

I’ve also used the IP to steam veggies and it made the best chili we’ve ever had.

Another positive happening: I met a friend —one of my few neighbors who have not already covered their houses in inflatable spiders and faux tombstones. She told me about a peaceful shady pond within walking distance, which I found to be desolate and beautiful. As I looped around it, I even started to appreciate this quieter life. (I apparently got so dreamy though that I took the wrong path and had to use Google Maps to get home.) Still, I was pretty proud of my nature walk, and shared it with the kids when they got home from school, along with my pictures of floating geese. Or were they ducks? Wait, what’s the difference? 

magic mac

For anyone who has followed my multi-year search for the perfect mac and cheese recipe, I'm sorry. It's not exactly the cause I thought I'd champion when I finished grad school. The good news is that I finally found it: an easy, no-powder mac and cheese (slightly tweaked from Dad Cooks Dinner) that both boys loved on two separate occasions. I can make in the Instantpot—it's even easier than a stovetop version, And I can pack it in thermoses for their lunch boxes. And here it is:

MAGIC MAC

Ingredients

• 1 pound dried elbow macaroni
• 2 tablespoons butter
• 1 tablespoon yellow mustard
• 1 teaspoon hot pepper sauce
• 1 tablespoon kosher salt 
• 4 cups water
• 1 (12 ounce) can evaporated milk
• 16 ounces shredded cheddar cheese
  
  Directions

1. Stir the macaroni, butter, mustard, hot pepper sauce, salt, and 4 cups water in the pressure cooker pot. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure and remove the lid.
2. Stir in the evaporated milk and the cheese one handful at a time, stirring constantly.
   
   ***This makes a ton so feel free to half it or store it in the fridge for a week or two and scoop out as needed. Heat up with a splash of milk or water.

 

instant pot: breakfast

So far there has only been one Instant Pot failure—steel cut oatmeal, from a recipe I found on a random blog. That's one of the problems with the IP--there just aren't that many trustworthy recipes yet. With a lot of ad-libbing I finally got the oatmeal to be oatmeal and with a better recipe, it can be done.

Unfortunately just the idea of tasting the somewhat unusual looking oatmeal sent Nate running into the other room. "You win some you lose some" I said aloud which Mack and Michael turned into a song about tornados and dragons called "The worst hike ever." So at least the creative juices were flowing and eventually Nate came out and joined us. 

A better turnout (not that Nate ate it but the rest of us loved it) were these egg muffins which were softly steamed and juicy. 

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instant pot

I don't usually follow the gadget of the month trends but the Instant Pot? It's f-ing amazing. Here's why you might want one: perfect easy hard boiled eggs; dried to soft beans in 30 minutes; seriously melt in your mouth beef stew:

There are other functions--you can even make yogurt in it but I'm probably never going to do that. The point is, for me at least, it practically ensures a soft tender quality that might take hours of hard work otherwise. Last night-I bought a small piece of pork butt and chopped it in large pieces. Then I tossed it with some olive oil, salt, pepper, cumin, oregano, paprika and chile powder and threw it in the instant pot, along with a chopped onion, a garlic clove and a 1/2 cup of Tropicana orange juice. After 50 minutes the meat was falling apart--I needed a spoon to take it out of the pot. It was the easiest "slow roasted" meat I've ever made. The tender shreds were perfect for tacos—or alone on a plate, maybe with some soft polenta or slaw.