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Chicken Adobo

Serves 6

This is a favorite, I’ve made it both with my crockpot and my pressure cooker, and I can’t tell much of a difference.

Ingredients

  • 1 small onion, halved and sliced
  • 8 cloves garlic, minced
  • 3/4 low sodium soy sauce (1/2 cup if pressure cooker)
  • 1/2 rice wine vinegar  (a little less than 1/4 cup if pressure cooker)
  • 1 3lb whole chicken in 8 piece cut OR 6-8 chicken thighs (bone in, skinless)

Directions

  1. Place chicken in the bottom of the cooker, then top with remaining ingredients.
  2. Cook
    • Slow Cooker: Cook for 8 hours on low
    • Instapot: Set to Instapot poultry setting (12 minutes if you are not sure). Then let release naturally. (I believe if you adapted this to a regular pressure cooker it would be more like 10 minutes.)
  3. Serve with coconut rice and a sautéed green vegetable and you have a full meal.
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Serves 4-6

A main staple in our kitchen, this flavorful rice is easy and perfect every time in my pressure cooker. This batch usually lasts for 2 meals, but you can halve it and make a good meal for 2.

Ingredients

  • 2 cups jasmine rice
  • 2 tablespoons ginger, minced
  • 1 cup coconut milk
  • 1 1/2 cup chicken stock (add a bit more if you like softer rice)
  • 1/2 t spoon salt (or to taste)
  • 1 T oil

Directions

  1. Set your Instapot on sauté mode and heat oil. Once oil is hot add the ginger and cook until fragrant and soft, 5-8 minutes. Then turn to off.
  2. Add the remaining ingredients and stir well. Set the Instapot to 5 minutes, once cooking is complete let pressure release naturally for at least 10 minutes (even if floating value has dropped).

 

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Swiss Honey Cakes

This is my hands down favorite Christmas cookie. When you bake them the smell just screams Christmas. Also this is a great option for people who can’t have dairy 🙂

Note: Make the dough at least one day before baking

Yields: 3 dozen cookies

Ingredients

  • 1 cup honey
  • 1/2 cup firmly packed dark brown sugar
  • 1 t baking soda
  • 2 t dark rum or brandy
  • 3/4 cup blanched almonds, chopped
  • 1/3 cup candied citron*
  • 1/4 cup candied orange peel*
  • 1 egg
  • 1 T freshly grated orange peel
  • 1 t ground cinnamon
  • 1 t ground cloves
  • 1/4 t ground nutmeg
  • 3 cups sifted all-purpose flour

Glaze

  • 1/3 cup sugar
  • 2 T water
  • red glace cherries (optional)
  • chopped citron (optional)

*For a more savory cookie substitute the candied citron and candied orange peel with the grated peel of 1 whole orange and 1 whole lemon.

Directions

  1. Combine honey and sugar in a small sauce pan. Heat, stirring to dissolve sugar, until almost boiling; do not boil. Cool until lukewarm, about 20 minutes.
  2. In a bowl dissolve baking soda in the rum.
  3. Add the honey mixture to a large bowl. Stir in almonds, citron, candied orange peel, egg, fresh orange peel, cinnamon, cloves, nutmeg, and baking soda mixture. Gradually add flour to make a soft, sticky dough. Cover bowl with plastic wrap and refrigerate overnight or for several days.
  4. Preheat over to 350 degrees F.
  5. Roll out dough on a lightly floured surface into a 10×12 inch rectangle. Slide a large cookie sheet under dough
  6. Bake in the preheated oven for about 20 minutes or until cake is slightly browned and the center springs back up when lightly touched with finger.
  7. Meanwhile prepare glaze: Heat sugar and water in a saucepan, stirring to dissolve sugar. Simmer for 4 minutes.
  8. Brush hot glaze over the hot cake while still on the cookie sheet. With a sharp, wet knife, cut cake into squares or rectangles. Do not separate until completely cool

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Creamy mushroom, lentil, and kale soup

Serves 4

This recipe looked delicious, however I made a few adaptations to make it even better:

  1. When cooking the lentils I added 2 stalks of celery, 1 onion and 2 cloves of garlic. Then I removed them when I drained the lentils. I reserved the liquid I drained and used that to thin the soup as it got too thick
  2. I used chicken stock instead of veggie, milk instead of plant based milk, and real soy sauce
  3. After adding everything (including the kale), I cooked it on low for another hour, this last step really thickened it up.

 Ingredients

  • 1 cup green lentils
  • 2 stalks celery, halved
  • 1 onion halved
  • 2 Tablespoons olive oil
  • 2 medium shallot2, fine dice (roughly 1/2 cup diced shallot)
  • 1 lb mixed mushrooms, stemmed + sliced
  • sea salt and ground black pepper, to taste
  • 5 cloves of garlic, minced
  • 2 teaspoons fresh thyme leaves, minced
  • 2 tablespoons white wine
  • ½ teaspoon soy sauce
  • 1 ½ cups chicken stock
  • 1 cup milk
  • 3-4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)
    fresh bread or toasts, for serving

Directions

  1. Cook lentils: In a medium pot cover lentils with water plus about an inch on top. Add the onion, 2 cloves of garlic, the celery, and a large pinch of salt. Simmer for 20 minutes or until just-tender. Drain, set liquid aside and remove the celery, onion, and garlic cloves.
  2. In a heavy pot, heat olive oil over medium heat. Add shallots and cook until transparent but not crispy.
  3. Add mushrooms and cook until softened, season with salt and pepper.
  4. Add the last 3 cloves of garlic and thyme, and cook a few minutes until fragrant.
  5. Add the white wine and soy sauce, stir.
  6. Add the chicken stock and milk, return to a simmer.
  7. Transfer half of the soup into a blender. Blend until creamy and add this back to the soup.
  8. Add the lentils and the kale.
  9. Bring back to a low simmer for 30 minutes.add the reserved liquid if the soup is too thick (use stock or water if you need more liquid). You can simmer this for another 1 hour or so if you want, just keep an eye on it.
  10. Serve with bread or toast.

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