I have been checking out the website of Two Sleevers and I see they have a lot about what to do with your brand new Instapot and how to operate it and what the buttons actually do. Haven't studied it yet, but will certainly go back as it seems very useful. Matt keeps asking me where I am going to put it. Well I plan to chuck out a few pans and use the room for the Instapot.
I tried a new recipe on Saturday. I will share it, but I made a bit of a mess of it. However, we quite enjoyed it. I cooked the piece of the whole tenderloin we bought a while back, my friend and I, but Matt kept saying it was tough. That was not my fault of course. Will see what it's like cold. The meat had a "drizzle" which was supposed to be cooked until sticky, I forgot it and could have glued things together. Dabbed a bit on the meat, but.... although it enhanced the taste, it was difficult to spread. Not sure whether to try the drizzle again with the cold meat and be careful. Just to add to it, I cooked sprouts, and I over cooked them somewhat. Did well didn't I?
Monday morning Matt has bloodwork, then we have shopping to collect, and might go bowling.
This is an interesting version of Pho which came, through Yummly, from Chef Savvy.
Spicy Shrimp Pho
This Spicy Shrimp Pho is a twist on the traditional Vietnamese soup made with hot steaming chicken
4 oz whole wheat thin spaghetti
1 Tbs extra virgin olive oil
2 garlic cloves, minced
1 Tbs jalapeno, minced
2 Tbs green onion, sliced thin
6 cups low sodium chicken broth
1 tsp fish sauce
1 tsp sesame oil
1 cup button mushrooms, thinly sliced
12 oz large shrimp, uncooked
1/8 tsp pepper
1 Tbs lime juice
1 Tbs cilantro, chopped
1. Cook spaghetti until al dente.
2. Meanwhile add oil to a large pot or dutch oven.
3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
6. Take off of the heat and stir in pepper, lime juice, and cilantro.
7. Divide the noodles among the 4 bowls and pour the soup on top.
8. Garnish with extra lime wedges and cilantro if desired.
Servings: 4
Source: Chef Savvy
Have a great day
I avoid all those fad diets. The only thing worse than reading about the diet is reading about the people who act like you are eating the wrong stuff if you don't follow it. Just saw an article about the dangers of the keto diet...ketoacidosis, loss of muscle mass, diarrhea... Uh, no.
ReplyDeleteGood luck with your Instapot. I did attend a class a few years ago on the revival of cooking with pressure cookers. My old cooker has been sitting in the cabinet for ages. Probably should toss it.
Me too Denise, but there are so many recipes appearing it makes it difficult. Remember hearing about ketoacidosis years ago.
DeleteMy friend swears by hers, there do seem to be some good recipes out there.
I'll be curious what you end up cooking with the Instapot.
ReplyDeleteLots of recipes out there Alex, so I guess I am curious myself.
DeleteDo share what you cook in the Instapot. I've been looking at them, but just not sure how much use I would get from it. I agree eat what you want in moderation. I have tried the fad diets before but quickly gained back the weight. Now what we are doing has worked and so far we're maintaining what we lost even though vacations and the holidays.
ReplyDeletebetty
I will certainly do so Betty. I am glad to hear you found a way to eat that suits you both and helps maintain a healthy weight.
DeleteWe use a pressure cooker a lot. I had to look up Instapots. Seems like a new name for an old item? Let us know how it goes!
ReplyDeleteI believe they have evolved somewhat from the original pressure cooker Lisa. My friend swears by hers.
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