Sunday, 22 April 2018

Sous Vide Steaks Recipe

Ingredients

  • 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (optional)
  • 2 garlic cloves (optional)
  • 2 shallots, thinly sliced (optional)
  • 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing)
  • 2 tablespoons (30g) butter (if pan-searing; optional)

Directions

  1. 1.
    Preheat a sous vide cooker to desired final temperature (see note for temperature and timing charts, or find the same charts here). Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts.
  2. 2.
    To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke. Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter; for a cleaner-tasting sear, omit the butter at this stage. After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 1/2 minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness. Serve steak immediately.
  3. 3.
    To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over hot side of grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer steak to cooler side of grill, using a set of long tongs, until flames subside. Do not allow steak to become engulfed in flames. Transfer cooked steak to a cutting board or serving platter and serve immediately.

Friday, 20 April 2018

Instant Pot 10-Minute Steak Tacos (carne asada)

Ingredients

  • 8 oz sirloin steak fat trimmed and sliced into thin pieces
  • 1/2 cup red onion chopped
  • 1/4 cup tomatoes chopped
  • 3/4 cup reduced-fat Mexican cheese shredded
  • 2 tbsp crema or sour cream
  • 6 tbsp authentic salsa one tablespoon per taco
  • 1 tbsp olive oil
  • 2 tbsp cilantro chopped
  • Trader Joe's Taco Seasoning to taste
  • McCormick's Grill Mates Steak Rub and pepper to taste

Instructions

  1. Turn the Instant Pot on the saute' function. When the pot displays "Hot" add the olive oil to the pot.
  2. Season the steak with the seasonings. Add the steak to the pot. 
  3. Cook both sides of the steak for 2-3 minutes until the steak turns brown.
  4. Remove the steak from the pot. Top the steak with cheese immediately if you prefer melted cheese on your tacos.
  5. Turn the oven on Broil. When heated, add the corn tortillas to the oven. Place the tortillas directly on an oven rack. Allow the tortillas to warm for a couple of minutes.
  6. Remove the tortillas and add the steak, crema, salsa, and tomatoes. Sprinkle the cilantro throughout.

Recipe Notes

For shredded tacos use the Stew Meat pressure cooker setting after sauteeing the meat.

Instant Pot 10-Minute Steak Tacos (carne asada)

Instant Pot Pumpkin Spice and Sweet Potato Soup

Ingredients

  • 1 cup pureed pumpkin
  • 2 medium sweet potatoes peeled
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp chopped ginger
  • 2-3 garlic cloves chopped
  • 1/2 yellow onion diced
  • 1 1/2 cups unsweetened almond milk
  • 1 can chicken broth or vegetable broth

Instructions


  1. Place 1 cup of water in the Instant Pot. Add the trivet to the pot. This comes with the device.
  2. Place the sweet potatoes on top of the basket. Close the lid and seal. Set to Manual High Pressure for 16 minutes.
  3. Allow the steam to release naturally instead of the quick release.
  4. Remove the sweet potatoes and mash.
  5. Add the mashed sweet potatoes and the remaining ingredients to the spot. Stir to combine.
  6. Close the lid and seal. Cook on Manual High Pressure for 5 minutes.
  7. Allow the steam to release naturally instead of the quick release.
  8. Use an immersion blender to puree the soup until smooth. You can also use a standard blender.
  9. Cool before serving.
Instant Pot Pumpkin Spice and Sweet Potato Soup

instant pot homemade cranberry sauce

Ingredients

  • 16 oz fresh cranberries
  • 1/4 cup raw honey
  • 1 cup pure squeezed orange juice
  • 1 tsp cinnamon or 2 cinnamon sticks
  • 2 tbsp stevia Start with 1 teaspoon and taste repeatedly until desired taste is met

Instructions


  1. Combine all of the ingredients in the Instant Pot.
  2. Place the Instant Pot on Manual Pressure Cooking for 8 minutes.
  3. Allow the steam to release naturally instead of quick release.
  4. Spoon the sauce into a bowl. Refrigerate prior to serving if you prefer your sauce to be cold. The sauce will thicken as it cools off.

Recipe Notes

I like my cranberry sauce to have a hint of tang. If you prefer yours to be sweet, feel free to add a little more organic stevia.
I prefer my cranberry sauce to be chilled. If you are cooking this for holiday dinner, I recommend making it a top priority in the morning the day of, or even the night before if you wish. That way, the sauce is thick and cool enough for holiday dinner.

instant pot homemade cranberry sauce

Instant Pot Low-Carb Pumpkin Spice Bread

Ingredients

  • 2 cups Bob's Red Mill Low-Carb Baking Mix
  • 1 cup pureed pumpkin I used Libby's
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened apple sauce
  • 2 tablespoons raw honey
  • 1/4 cup chopped nuts I used pecans
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger

Instructions


  1. In a mixing bowl, mix honey, softened butter, unsweetened applesauce, vanilla, ground ginger, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.
  2. Add the pumpkin to the wet ingredients. Fully mix.
  3. Add the dry ingredients to a separate bowl and stir to combine.
  4. Add the dry ingredients to the wet ingredients. Beat for a short while until combined.
  5. Fold in the nuts. 
  6. Grease the 7 inch pan. Add the mixture to the pan.
  7. Cover the top of the pan with foil to prevent water from getting into the bread. 
  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
  9. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 
  11. Set the Instant Pot on manual, 50 minutes.
  12. After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes. 
  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

Recipe Notes

My goal was to create a recipe that does not use refined sugar. I wanted a recipe focused on spice rather than something sweet. If you prefer sweet, you can add baking stevia or table sugar to this recipe.
Instant Pot Low-Carb Pumpkin Spice Bread