Instant Pot Recipes

Mac and Cheese

https://www.centercutcook.com/instant-pot-easy-mac-and-cheese/

I used Kraft shredded cheese.  Next time I would use a higher quality cheese.  Both my kids liked it

Applesauce:

https://www.pressurecookrecipes.com/instant-pot-applesauce/

Risotto (easier than traditional and just as yummy)

https://www.365daysofcrockpot.com/instant-pot-parmesan-risotto/

Ginger and Butternut Squash Soup

https://recipes.instantpot.com/recipe/ginger-and-butternut-squash-soup/

Cranberry and Maple-Glazed Chicken Leg Quarters - Instant Pot

Cranberry and Maple-Glazed Chicken Leg Quarters

2 tablespoons unsalted butter or olive oil
4 skin-on chicken leg and thigh quarters
½ teaspoon salt
½ teaspoon ground black pepper
½ cup canned whole-berry cranberry sauce
½ cup maple syrup
¼ cup chicken broth
2 tablespoons loosely packed fresh sage leaves, minced

Melt the butter or heat up the oil with the sauté button. Season the chicken with the salt and pepper and brown the chicken legs two at a time. Brown well, turning once, about six minutes. Remove the chicken from the pot and set aside.

Stir in the cranberry sauce, maple syrup, broth, and sage until well combined. Slip the chicken legs back into the pot and ladle some of the sauce over the chicken leg quarters. Lock the lid on the top, set the valve to sealing, and press the poultry or manual button to 18 minutes.

Use the natural release method (instead of the quick-release above, which is best for soups, stews, and non-meat dishes) to release the pressure. Turn the machine off and allow the pot to come back to pressure by itself, which can take between 10-20 minutes. When the silver button next to the valve falls, the pressure is released and the lid is unlocked.

Massachusetts Conference for Women 2017

What an amazing day I had attending the Massachusetts Conference for Women.  The largest conference for women in the country.  11,000 women gathered to learn, network, shop, and just have a great day.

 Marion Heard told us to be warriors.  She is a founding member of the Massachusetts Conference for Women.

We heard from Adam Grant, and we each received a copy of his book PLAN B.

Diane von Furstenberg told us her history.

Governor Charlie Baker welcomed us all and was proud to be Governor of the State that has the largest Women's Conference.

And frankly the best part of the day we hearing a discussion between Meryl Street and Gloria Steinem.  Gloria led the way for all of us to attend college and be what we want.  She expanded the workplace from teachers and nurses to whatever we wanted to be.  I can't imagine a world without Gloria Steinem.  And I am glad to have been born after the change was started.

Meryl spoke about her new movie THE POST, about Katharine Grahm, who was the first female publisher of a major newspaper in the United States.  

Together they discussed today's world of how men wanted to keep the power.  Equal means equal and we want 50-50 by 2020!

Here is a link of an article from today.

I did attend three breakout sessions, had a short coaching session and walked around the exhibitors.  But the highlight was listening to two powerful women have a conversation about women.

Baked Stuffed Potatoes

Another family favorite.

6 baking potatoes (washed and dried)

1 c shredded cheddar cheese
1/4 c unsalted butter (cut into four tablespoons)
salt
pepper
Bacos (fake bacon bits)
Splash of milk

Preheat oven to 350.  Take the tried potatoes and stab them 6-8 times with a fork.  Bake for one hour.

After an hour, take the potatoes out.  Cut each potato in half, and then while holding the potato half in a pot holder scoop out the insides of each potato into a glass bowl.  Stir in cheese, butter, salt, pepper and bacos into the potato in the bowl.  Line a baking sheet with tin foil.  Heat oven to 400.  Take the potato mixture and put some in each potato skin, and place on baking sheet.  Bake for 20 minutes.

I like to top with some sliced scallions while my husband likes to top with salsa.

Serve with a side of broccoli.

Pepper Pasta (Mario Batali's spaghetti cacio e pepe)

Last night was a night I cooked an old favorite for dinner.  I made my own pasta using my pasta maker.  I made spaghetti.

Ingredients:
1 T coarsely ground black pepper (freshly ground)
1/4 c extra virgin olive oil
1/4 c unsalted butter
1 pound of spaghetti
1/4 c freshly grated Parmigiano Reggiano (plus a little for serving for the dish)
1/4 c freshly grated pecorino romano
kosher salt

Bring a large pot of water to a boil and add 1 T of kosher salt.

In a large wok, over medium heat, add the pepper and toast for 15-20 seconds.  Add oil and butter and stir until melted.  Turn off heat.

Cook pasta (reserve 1/2 c of the pasta water) and drain.

Add 1/4 c of the pasta water to the oil and butter, and turn on heat to medium.  Add pasta and stir until the pasta is well coated.  Toss in the cheese and a splash of the water.  Serve with the Parmigiano cheese.

I serve with a side of asparagus or carrots.  If I can, I also add a side salad.

Thanksgiving 2017

Thanksgiving 2017 is in the books!  Another great meal with family.

This years menu:

Homemade challah
Naomi's muffins (corn and cranberry orange)
Persian pepper dip
Pumpkin hummus with vegetables (supplied by my sister in law)
Beef Knishes and spinach knishes from the Butcherie in Brookline

Turkey
My Auntie's gravy
sweet potato with marshmallow
Brussel sprouts by mom
Stuffing with chestnuts by mom
Kugel by Barbara
Barley with mushrooms by mom
Kasha by mom
Homemade cranberry sauce by mom
canned cranberry sauce
honey glazed carrots

Beer from my brother
Wine (red and white)
Mike's lemonade
Sparkling apple cider for the kids
water
seltzer water

Fruit from my in-laws
Pumpkin pie from the Pie and Pastry Bible
Window Cranberry pie from the Pie and Pastry Bible
Candied Cranberry Chocolate Tart
Apple Crisp
Chocolate Pie
Maple Brownies
Tahini Cookies
Halavah Brownies from Sweet
Chocolate Chip Cookies from Naomi
Mandelbrot by mom
Madelines by mom
Salted Chocolate Brownies

Myers + Chang - Cookbook

On Sunday night I had another successful dinner!

I made Adam Kung Pao Chickpeas from the same cookbook which he loved and it made enough for 6 people.  The kids and I had the salmon dish.  I would double the amount of cucumber salad, since that was also a big hit.

I was surprised to find out that both of these recipes were easy to make.  Sometimes when you purchase a restaurant cookbook, not only is the list of ingredients long, but there are too many steps.  These two dishes were amazing to eat and great to prepare.