Lamb stew (instantpot)

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½  inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes 
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1  1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or  dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice

Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.

Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).

Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.

Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.

Overnight oats

1 cup milk, yogurt or mix
1/2 cup quick oats
1 Tbsp chia seeds

Mix together well, store overnight in a bowl.

Soy maple glaze

For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.

Creamy dijon mustard dill sauce

Sauce for lamb or other items.

3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.

Seafood Cioppino

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 small fennel, thinly sliced
  • ½ pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
  • 2 garlic cloves, minced
  • ½ Tbsp. dried parsley
  • 1 dried bay leaf
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp black pepper
  • ¼ tsp saffron threads
  • 2 14oz. cans diced tomatoes
  • 1 cup homemade tomato sauce
  • 1 cup dry white or red wine –OR– ½ cup pernod, if no fennel
  • 1 seafood bullion cube
  • 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
  • ½ pound large scallops
  • 6 ounces firm, light-flesh fish, cut into 1½-inch pieces
  1. In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
  2. Add wine or pernod and cook off a bit.
  3. Stir in the tomatoes, tomato sauce and seafood bullion cube. Cover and simmer gently to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
  4. Add seafood based on cooking time. Serve over pasta, rice or with bread.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Pan Fried Glazed Tofu

  • 1 package tofu, cut into triangles
  • Cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups broth
  1. Cut tofu into triangles, then coat all sides with cornstarch.
  2. Whisk the rest of the glaze ingredients in small bowl.
  3. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  4. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. 
  5. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

Five Spice Roast Chicken

  • 4 garlic cloves, minced
  • 1 Tbls. kosher salt
  • 2 Tbls. toasted sesame oil
  • 1 tsp. five-spice powder
  • 1 Tbls. rice wine vinegar
  • 6 chicken leg quarters, 4 ½ – 5 lbs.

Marinade chicken for at least 2 hours, up to overnight. Roast at 425*F for 45-50 minutes.