Hot & Sour Soup

In interest of changing things up around here during Fall & Winter. I tried my hand at a Hot & Sour Soup. I can tell you it surprised me how well it turned out. We made it just spicy enough, next time we're going to do two batches one normal spice and one with extra heat for those who want it. The kids loved the way this one turned out, so I'll leave the recipe as is. I would consider this a 2-3 on the spice level, not burn your lips spicy but a nice warmth in the stomach. 

 Hot & Sour Soup

3 cups bone broth (or veg. I used chicken)

3 cups water

1/2 cup soy sauce

1/2 cup vinegar (rice, apple cider or white) 

1 whole head of garlic sliced in half (leaving skin on)

1 finger of ginger (about 1 inch long, sliced, skin on)

1 tsp Taekyung red pepper powder (or 1 Tbsp Sriracha to taste for spice)

Salt & Pepper to taste

2 eggs well beaten

Sliced green onions

1) In Instant pot place water, bone broth, soy sauce, vinegar, garlic, ginger and Taekyung red pepper or Sriracha. Close and turn to "soup" cook for high for 20 minutes.

2) When done, strain and place broth back into IP. Taste and season as necessary 

3) Turn IP to Saute, when nice and hot pour in beaten eggs stirring constantly. 

4) Serve with green onions on top

Mangia!

Instant Pot-----Whole Chicken

This recipe was super easy and tasty. I think what I loved most is that the leftover meat that we ate for lunch the next day had such a great depth of flavor. This isn't your typical, chicken, carrots and potatoes. It's a totally different spin on it. We served it with white rice, but you could use just about any starch with it. 

Instant Pot Whole Chicken

1 Whole Chicken

1/2 cup cilantro (no need to chop)

Whole head of garlic, peeled (I love garlic)

6 green onions, chopped

1 inch of ginger root (no need to peel)

1/2 cup soy sauce

1/2 cup water

Rinse your chicken, and sprinkle with salt

Turn your Instant Pot onto saute, adjust to the hottest setting

Put cilantro, 1/2 the green onions, 1/2 the garlic and the ginger root inside the chicken

Place chicken in and turn to brown on all sides

Add the remaining garlic and green onions

Add 1/2 cup of water to the bottom of Instant Pot

Pour the soy sauce over the top of the chicken

Close the Instant Pot

Cook on Poultry on high for 25 minutes

Enjoy!

Instant Pot---Phake Pho

Pho real, this was so so good and easy. I easily could see eating this in different variations weekly. The kids each had two full bowls; note to self next time double recipe.
Now this isn't going to be a traditional Pho, why for a few reasons. I didn't have all the spices of traditional Pho and to be honest I'm not a huge fan of the cinnamon and other spices that typical Pho is. But it doesn't mean that this isn't an absolutely fantastic soup and so easy. You can mix up the vegetables you add








Pho
2 lemongrass stalks, cut in 2 inch pieces
3/4 of a leek sliced
3 green onions, chopped
1 cup cilantro, chopped
1/4 cup fish sauce (optional)
1/2 cup soy sauce
3 garlic cloves, can leave whole skin on
3 large pieces of ginger, no need to peel
Pieces of chicken bone in, skin on (I used a huge breast and two legs)
Water to cover (add extra if you like lots of broth)
Bok choy, chopped
Noodles (***see note below)

Add all spices, fish sauce, soy sauce, place chicken on top and cover with water.
Turn on Instant Pot for 30 minutes on high, I used the "meat" button.
When done release the pressure.
Strain the broth and shred meat off the bone. (make sure to save your bones for bone broth, stay tuned for my Instant Pot bone broth recipe)
Place all back in Instant Pot and add additional vegetables of your choice for 5-6 minutes
Additional vegetable options:
Bok Choy, snow peas, bean sprouts, daikon,carrots, celery...
Serve with Jalapenos, Limes, Basil, Cilantro, Green onion

***Noodles, now I'm sure this can be added to the Instant Pot, but I haven't been brave enough yet as we are very particular at the al dente "ness" (that's totally a word if not, I'm making it one) of our noodles you know being Italian and all.  So we cooked these in a pot on the stove, totally defeating the purpose of one pot cooking but I can't risk soggy noodles. I will get brave enough to add noodles, I will, I'm just not that confident yet...Soon...Soon.

Now go make this, eat it all, and enjoy!

Instant Pot---Congee

 I've resisted buying an Instant Pot for a while but have desperately wanted one. Finally it was on sale and I had a little extra funds to buy it, and the timing couldn't be better. If you know me you know that I LOVE my crock pot, I typically use it at least two times a week. Well, so far I've used the Instant Pot everyday since I got it on Saturday. I've steamed corn, artichokes, roasted potatoes, and made ribs. I plan to post the rib recipe but I didn't get any pictures because they were so darn good they were gone before I remembered to get a picture. Last nights recipe, oh I cannot even put into words how much we all enjoyed it. I knew I wanted to try something I've never attempted to cook before, so I found the perfect recipe, tweaked it a bit and made what is definitely a family favorite. Although it's still summer this tasted really good but I can picture eating it on a cool Fall/Winter night and know that it will taste even that more satisfying. 

Congee
2 tbsp fat/lard of your choice
4 ribs of celery, chopped
3 garlic cloves, sliced
1/2 a leek, sliced
4 tbsp grated ginger
1 lb ground pork (or any meat of your choice)
1 1/2 cups rice (rinsed until water runs clear)
9 cups bone broth/water (I dilute my bone broth some as the cooking adds an additional depth of flavor and we use a ton of bone broth throughout the week)
1/2 tsp salt
Napa cabbage, chopped
Green onions, sliced
Start with the aromatics:
Turn Instant Pot on to Saute, add lard/fat, celery, garlic, leek and let cook until soft and fragrant, about 3 minutes.
Turn off Instant Pot.

Add the ground meat, salt, ginger, rice and broth.
Attach lid, close the vent and press the "porridge" button, for 30 minutes.
When done, open lid and stir to break up any big pieces.
Stir in Napa cabbage and green onions.
Enjoy!