Quirky paintings at the Houmas House, New Orleans
The Meal Plan:
Sat (L) leftover freezer burritos (S) tlayudas
Sun (L) leftover tlayudas (S) salmon
Mon (yoga/lunch with Tess) leftover salmon
Tues - pork tenderloin
Wed - leftovers
Thurs (yoga) leftovers
Fri -leftovers
Lunches - butternut and ginger soup
Instant Pot Banana Bread Steel Cut Oats (Mels Kitchen Cafe blog)
Friend Tess passed this recipe along. I will say, IP is awesome for steel cut oats. Perfectly cooked oats in about 30 minutes. No overnight soaking. No refrigerator wait. Mix, cook, done.
My observations on this recipe:
- Skip the brown sugar and add your sweetener of choice at time of serving
- Add 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves
- Add some diced dates with the banana's and skip the sweetener all-together
2 cups milk (almond milk, dairy milk, etc)
2 cups water (see note)
2 to 3 mashed/pureed bananas (about 1 cup)
2 cups steel cut oats
Pinch of salt
1/2 teaspoon vanilla extract
For serving: sliced bananas, chopped toasted nuts, honey for drizzling
Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.
Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.
Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. (My Notes - I recommend setting to Low Pressure as well; I had no problems with scorching on the bottom of the pot and the oats cooked perfectly.) When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla. Let stand 5 minutes.
Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.
Author notes: You can increase the liquid (milk or water) if you like a thinner consistency to steel cut oats. I haven't made this steel cut oats recipe in the slow cooker, but it should convert pretty well based on this similar Creamy Coconut Milk Steel Cut Oatmeal recipe. If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).
Tlayudas/Oaxacan quesadillas (modified from 177 Milk Street) subscription required
vegetarian option**
This is actually four recipes - a green chili sauce, pureed beans, and pickled onions which are then assembled into the tlayudas or Ozxacan quesadillas. I thought I was on top of things, ticking off the chili sauce (super easy to make), pureed beans (recipe calls for black, but I used pinto - this was awesome), and the tlayudas, when I realized I had missed the pickled onions. A little note in the cookbook said "see page 261" so by the time I got that line item, I was about 20 minutes out from serving. So. No pickled onions, which was a shame because I bet those would have been really good.
This is a versatile recipe - if you are vegetarian, skip the chorizo. If you don't like black beans, use pinto. If you don't have lettuce, skip or use cabbage. No tomatoes? No problem.
I will note again, the bean puree was outstanding and I would make that again in a heartbeat. The green chili sauce was also darn good. The WHOLE thing was good, but whoo! The beans! Mmmm!
I didn't include the bean puree recipe, the green chili sauce or the pickled onions. Way too much to post. I will say, sign into Milk Street and GO MAKE THESE.
 |
| photo from 177milkstreet.com |
Serves 4 (I had enough for 5)
3 tablespoons grapeseed or other neutral oil
8 ounces fresh Mexican chorizo sausage (not Spanish), casing removed, crumbled** skip if vegetarian, or, sub tempeh, or, saute some red peppers
4 large jalapeño chilies, stemmed, seeded and thinly sliced (I used two very large Jalepeno's)
1 bunch scallions, cut into 1-inch pieces
4 8-inch flour tortillas (I ended up using 6 8-in tortilla's)
1 cup black bean puree (I made pinto bean puree)
4 ounces
(I used cotija cheese)
Shredded lettuce, to serve
Pickled red onions, to serve
Sliced tomato, to serve
Green chili and tomatillo hot sauce, to serve
Heat the oven to 450°F with a rack in the middle position. In a 12-inch cast-iron or other heavy skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chorizo and cook, stirring occasionally and breaking the meat into small bits, until well browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel–lined plate; set aside.
Add the jalapeños and scallions to the pan, then cook, stirring occasionally, until the vegetables are lightly charred, 3 to 5 minutes. Transfer to the plate with the chorizo; set aside.
Pour the remaining 2 tablespoons oil onto a rimmed baking sheet and brush to coat the entire surface. Place 2 tortillas on the baking sheet to coat the bottoms with oil, then flip them and coat the second sides.
Spread ¼ cup of the bean mixture evenly on half of each tortilla, all the way to the edges. Top the beans on each with ¼ of the cheese, then fold the unfilled half over to cover and press gently to seal. Transfer to a plate. Repeat with the remaining tortillas, beans and cheese.
Place the filled and folded tortillas in a single layer on the baking sheet. Bake until the cheese has melted and the bottoms of the tortillas are golden brown, about 10 minutes. Using a metal spatula, transfer the tlayudas to a wire rack and cool for 5 minutes.
Carefully open each and fill as desired with the chorizo-jalapeño-scallion mixture, lettuce, pickled onions, tomato and hot sauce. Re-fold, then cut into wedges. Serve warm.
Salmon Chreimeh (177 Milk Street) subscription required.Serves 4
This was salmon cooked in a mixture of canned diced tomatoes with a blend of spices and peppers. Very good. Was uncertain what to serve it over or with, so one meal I served "as is" and the second meal I served it over rice. If it had been summer, a lightly dressed side salad would have been really good. Salads in the middle of winter, with 3' of snow on the ground, really don't enthuse me. But! This recipe did. Recommended.
Serves 4.
This was OMG good. I did mis-read the ingredients and used sweet paprika for the smoked, and it was still OMG good. This did need an hour to marinate before cooking, so some advanced planning is necessary, but once it hits the pan, bam! done in a matter of minutes. I served over rice.
No comments:
Post a Comment