Meant to go bowling this afternoon but I have had headache most of the day so just didn't feel up to it. Hopefully tomorrow and maybe Thursday as well.
Sitting here I have a pop up for Instant Pot Ribs. However, Matt does not like anything with bones in, so that's out, sadly. I love ribs. Could do them for myself one day I guess. Me I love chewing on bones. Apparently you can start your ribs in the Instant Pot and then barbecue them. Not that I have a barbecue anyway. Not allowed.
I think I may have mentioned it before, but my parents took me (or they hadn't anywhere to leave me) to a Britain Can Make it Exhibition. This was in 1956 before a lot of you were born. It was there that the pressure cooker was first introduced to English cooks. One of those things which stick in one's mine. They also had a robot which answered questions, yeah right! I assume they had a mike attached to it or something. The other thing that stayed in my mind was the shot tower. I was fascinated. Apparently that's how bullets used to be made by dropping hot metal (lead I think) down a tall tower - this is what it says online "A shot tower is a tower designed for the production of small diameter shot balls by freefall of molten lead, which is then caught in a water basin. The shot is primarily used for projectiles in shotguns, and also for ballast, radiation shielding and other applications where small lead balls are useful." I don't know why that stuck in my head for so long. Must have impressed me.
My friend Jan (ladydog) linked me to a chicken recipe she was making that day. However, I didn't have all the ingredients - what really staggers me, I don't have Herbes de Provence. I was sure I had some that I made. Oh well, future project. I had already thought about doing Kung Pao Chicken so then thought I would Google for an Instant Pot version (surprise, surprise). I found the following one but made a few alterations as I didn't have a couple of things. The dish was delicious but the snow peas and bell peppers didn't need quite so long - maybe 2 minutes on high. However, I was delighted with the result.
Instant Pot Kung Pao Chicken
Kung Pao spicy chicken with a kick!
2 cups diced/cubed chicken
½ red onion
½ cup diced zucchini ( I used snow peas)
½ cup diced sweet red and yellow chili peppers (Tabasco, I also added a red bell pepper)
1/3 cup sliced green onions
1 Tbs sesame seeds
½ cup low sodium soy sauce
1 Tbs honey
½ - 1 tsp hot chili paste Pepper Flakes
2 tsp brown sugar
1 tsp garlic
2 Tbs cornstarch
2 cups cooked brown rice
1. In a small bowl, whisk together soy sauce, honey, chili paste, brown sugar, garlic, and cornstarch. Mix thoroughly with diced chicken, add 1 cup water, and pour into your instant pot.
2. Close lid, set high pressure, and cook for 5 minutes.
3. While that is cooking, cut your zucchini, onion, green onions, and peppers.
4. Vent your cooker, then add in vegetables plus some of your sesame seeds. Seal and cook another 4 minutes on high.
5. Sprinkle with sesame seeds and serve over a bed of cooked brown rice.
Source: Slap Dash Mom
Have a great day
Sitting here I have a pop up for Instant Pot Ribs. However, Matt does not like anything with bones in, so that's out, sadly. I love ribs. Could do them for myself one day I guess. Me I love chewing on bones. Apparently you can start your ribs in the Instant Pot and then barbecue them. Not that I have a barbecue anyway. Not allowed.
My friend Jan (ladydog) linked me to a chicken recipe she was making that day. However, I didn't have all the ingredients - what really staggers me, I don't have Herbes de Provence. I was sure I had some that I made. Oh well, future project. I had already thought about doing Kung Pao Chicken so then thought I would Google for an Instant Pot version (surprise, surprise). I found the following one but made a few alterations as I didn't have a couple of things. The dish was delicious but the snow peas and bell peppers didn't need quite so long - maybe 2 minutes on high. However, I was delighted with the result.
Instant Pot Kung Pao Chicken
Kung Pao spicy chicken with a kick!
2 cups diced/cubed chicken
½ cup diced zucchini ( I used snow peas)
½ cup diced sweet red and yellow chili peppers (Tabasco, I also added a red bell pepper)
1/3 cup sliced green onions
1 Tbs sesame seeds
½ cup low sodium soy sauce
1 Tbs honey
½ - 1 tsp hot chili paste Pepper Flakes
2 tsp brown sugar
1 tsp garlic
2 Tbs cornstarch
2 cups cooked brown rice
1. In a small bowl, whisk together soy sauce, honey, chili paste, brown sugar, garlic, and cornstarch. Mix thoroughly with diced chicken, add 1 cup water, and pour into your instant pot.
2. Close lid, set high pressure, and cook for 5 minutes.
3. While that is cooking, cut your zucchini, onion, green onions, and peppers.
4. Vent your cooker, then add in vegetables plus some of your sesame seeds. Seal and cook another 4 minutes on high.
5. Sprinkle with sesame seeds and serve over a bed of cooked brown rice.
Source: Slap Dash Mom
Have a great day
Hi Jo - it is funny the little things we remember from our childhood - I'd heard about that exhibition and it must have been fun to wander around. Love the idea of the Shot Tower. You are going to have lots of fun with your Instant Pot ... pity about Matt with his bones ... perhaps you could pull the meat off for him ... or add another cut. Take care and hope that freezing weather has gone ...cheers Hilary
ReplyDeleteIsn't it Hilary. I don't remember a lot of that time but the exhibition sticks in my mind. You are right, I could do something like that with the meat. Nope, we had more snow overnight.
DeleteNow we have Siri and Alexa to answer our questions.
ReplyDeleteNow that sounds like a great recipe!
You might Alex, I don't.
DeleteIt was a good recipe except the snow peas got overcooked. Give them less time in future.
We visited a shot tower when I was a teen. I had no clue what it was. I thought it was a defensive thing for the Civil War. Now, I understand why my dad laughed at me when I asked why the north needed to defend a creek. (The shot tower is located in the hills of northern Virginia, off in the woods near a small stream...not exactly a strategic spot)
ReplyDeleteI haven't tried to set a time on my instant pot yet. I've just been using the presets. I made a roast the other night and everything was good but the potatoes turned to mush. I cooked a chicken in it last night. I have plenty left over, I might try your recipe over some rice.
Yes, I see why your dad laughed too Liz. Funny, so far I have only done it setting the time. Got a good recipe to try on Saturday.
DeleteThe first time I made the recipe I subbbed Italian Seasoning for the Herbes de Provence. It tasted just as good.
ReplyDeleteWhen I do ribs in the IP the meat falls off the bone so that might work for Matt.
I thought about doing that Jan, but as I had all the ingredients for Kung Pao decided to go ahead with it.
DeleteYes, I think I will try some ribs and see what happens.
I might have to try that recipe, it looks good!
ReplyDeleteIt is very good Truedessa and worked pretty well in the Instant Pot although would give snow peas less time in future.
DeleteI'm so happy you're use of the InstaPot is going so well. We have a pressure cooker that looks very similar to yours, but bigger (it too, was a gift, but already bought). We used ours the other night for a stew and it was so quick. I too, love ribs...
ReplyDeleteI am certainly enjoying experimenting with mine Lisa. I have such a small kitchen, the big one, although more useful in some cases, took up just too much room.
Delete