Food

Coconut Tapioca

  • 3/4 cup tapioca
  • 1/2 – 3/4 sugar
  • 1/2 can coconut milk (7 oz)
  • 1/2 cup evaporated milk + 1/2 cup water or 1 cup whole milk
  1. Soak tapioca for 20 minutes before cooking. Drain.
  2. Bring about the same amount of water as tapioca to a rolling boil. Add tapioca. Return to a boil, then turn off and cover with a lid off-heat for 10 minutes until tapioca is clear through the middle.
  3. Add sugar, coconut milk and milk to tapioca pot. Heat over medium, stir to dissolve, heat through. Serve.
Recipes

Burst Cherry Tomato Sauce

Serves 2

  • 1 lb cherry tomatoes
  • 1 anchovy fillet
  • 2 garlic cloves, thinly sliced
  • 3/4 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp red pepper flakes
  • 1 Tbsp butter
  • 1/4 cup basil, thinly sliced

Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.

Toss with pasta water and pasta to serve. Top with basil.

Recipes

Pesto

  • ¼ cup pine nuts, walnuts, or almonds
  • 3 medium cloves garlic
  • 2 cups packed fresh basil leaves
  • 7 tablespoons extra-virgin olive oil
  • ¼ cup grated Parmesan cheese

Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.

Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.

Recipes

Pickled corn

  • 1 cup water
  • ⅔ cup white vinegar
  • ⅓ cup sugar
  • 1 tablespoon kosher salt
  • 2 cups (~2-3 ears) corn kernels
  • 1 large shallot, sliced thin
  • 2-4 jalapenos, stemmed and seeded (some seeds reserved for spice)

Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and jalapenos. Let steep for at least 45 minutes, up to 3-4 hours. Drain. Pickled corn mixture can be refrigerated in an airtight container for up to 1 week.

Recipes

Corn bread

  • ¾ cup unbleached all-purpose flour (3 3/4 ounces)
  • ¾ cup yellow cornmeal (3 3/4 ounces)
  • 3 tablespoons sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled

Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.

Recipes

Maple Nut Banana Muffins

  • 3 medium very ripe bananas
  • 1 1/4 cups white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon unsalted butter, softened
  • 1/4 cup maple sugar, or brown sugar
  • 2 large egg whites
  • 1/4 cup pure maple syrup
  • 2 tbsp unsweetened apple sauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed nuts (walnut or pecan)
  1. Preheat oven to 325°F. Line 12 cupcake tins with liners.
  2. Mash bananas in a bowl, set aside.
  3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  4. In a large bowl cream butter and 1/4 cup maple sugar (or brown sugar) with an electric mixer.
  5. Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.
  6. Add flour mixture, stir until just combined. Fold in crushed nuts.
  7. Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.
  8. Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Recipes

Instant Pot Coq au Vin

  • ~2 lbs chicken thighs or legs with skin
  • 3-4 carrots, peeled and cut into 2 inch pieces
  • 2-3 celery, cut into 1.5 inch pieces
  • White or red potatoes, cut into 1″ cubes
  • 1 onion, cut into big chunks
  • 1 cup white wine
  • Thyme (1 tsp dry, or 5 fresh sprigs)
  • 2-4 pieces of garlic, smashed, but whole
  1. Add a little olive oil. Sear the chicken skin side down on Saute function or in skillet on stove, 3-4 minutes until skin is golden brown and released some fat. Do this with all the chicken, without crowding in pan.
  2. Sear the onions, celery, carrots, garlic in chicken fat in pot for 3-4 minutes.
  3. Add wine, deglaze pot, bring to a simmer.
  4. Put chicken on top of veggies.
    1. Chicken thighs with bones – pressure cook 10 minutes
    2. Chicken legs – pressure cook 20 minutes
  5. Release steam. Add potatoes. Pressure cook 3 more minutes.
  6. Remove veggies and chicken to serving bowl. Turn on saute function and bring sauce to a boil. Stir in 1 tablespoon cornstarch mixed with a little water. Simmer until thick (may need to add another tablespoon cornstarch). Pour sauce over chicken and veggies. Serve with rice.
Recipes

Instant Pot Chicken Shawarma

  • 2 lemons, juiced
  • 2 Tbsp olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs

Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Turn chicken halfway during marinade.

Add everything to Instant Pot. 8 minutes high pressure, then natural release 15 minutes.

Serve with yogurt sauce:
Mix 1/2 cup plain or Greek yogurt, 1/4 cup mayo, 1/2 lemon juiced + lemon zest, 1 minced garlic in a bowl. Optionally, add minced fresh herbs (basil, chive, etc.). Cover. Chill for 4-5 hours.

Recipes

Italian Bean Soup with Orange and Fennel

Ingredients

  • 1 medium bulb fennel or 2 leeks leek, diced 1/2 inch (~1 cup)
  • 1 medium onion, diced 1/2 inch (~1 cup)
  • 2-3 ribs celery, diced 1/2 inch (~1 cup)
  • 2-3 carrots, diced 1/2 inch (~1 cup)
  • 3 ounces bacon, chopped fine, optional
  • 4 medium cloves garlic, minced
  • 2 tsp grated orange zest
  • ½ tsp fennel seeds
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 3 anchovy fillets, minced to paste (about 1 tsp)
  • 1 (28-oz) can diced tomatoes with liquid
  • 1 cup dried beans + 4 smashed garlic gloves + 1/2 roughly chopped onion
  • 1 piece Parmesan cheese rind, about 5 inches by 2 inches, optional
  1. Mix 1 cup rinsed dry beans in 6 cups of water, 4 smashed garlic gloves, 1/2 a roughly sliced onion, 1 bay leaf, and some chicken broth powder in Instant Pot. Turn on high pressure cook for 20-25 minutes, depending on size of beans. Allow natural release for 15 minutes, then manual release. Remove bay leaf, but do not drain.
  2. If using bacon, add chopped bacon to big soup pot and sautee until onion releases.
  3. Add fennel/leek and onion in a big soup pot and sautee until softened, 5 mins.
  4. Add carrot and celery, sautee 5-10 more minutes until softened.
  5. Add minced garlic, fennel, oregano, pepper flakes, orange zest and anchovies and sautee 1-2 minutes until fragrant.
  6. Pour in diced tomatoes, and parmesan rind, if using. Bring to a boil.
  7. Add beans and bean cooking liquid until you feel there is enough liquid. Bring to a boil, then lower to simmer and cover for 20-30 minutes until flavors meld.