Category Archives: Uncategorized

shredded pork soft tacos


Photo by Lisa Aragon Duque


  • 1 (3-4 lb) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 2 inch pieces
  • 6 (3 inch) strips orange zest plus 1/2 cup of juice (we have also made this with tangerines and it has been even more delicious)
  • 2 onions (chopped fine)
  • 1 TBSP minced canned chipotle chili in adobo sauce
  • 1 TBSP minced fresh oregano (or 1 tsp dried)
  • 1 TBSP sugar
  • 1 tsp ground cumin
  • salt and pepper
  • 1 bay leaf
  • 2 TBSP lime juice, plus lime wedges for serving
  • 1 1/2 TBSP cornstarch
  • 18 (6 inch) corn tortillas, warmed or 8 large flour tortillas
  • Optional: Thinly sliced radishes, tomatoes, lettuce, cilantro, guacamole for garnish


  1. Combine pork, orange zest and juice, 1.5 onions, chipotle, oregano, sugar, cumin, 1 tsp salt, 1/2 tsp pepper, and bay leaf in multicooker.
  2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, and then carefully remove lid, allowing steam to escape away from you.
  3. Remove pork from instapot. Discard orange zest and bay leaf. Shred any remaining large chunks with two large forks.
  4. Let braising liquid settle, then skim excess fat form surface using large spoon. Combine cornstarch with 1 TBSP water to make a slurry. Add slurry to juices and using highest saute or browning function, cook until sauce thickens (usually within a minute of when liquid boils). Stir lime juice into pork and season with salt and pepper to taste. Add sauce to taste. Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

This recipe also works great spooned over rice, if you find yourself without tortillas handy because supermarkets have been cleaned to the bone because of an ongoing pandemic.


Lock lid in place and open pressure release valve. Select low slow cook function and cook until pork is tender, 2 to 3 hours (if using Instant Pot, select high slow cook function and increase cooking range to 7 to 8 hours). Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information: Not available
yield: 6-8 servings (serving size: 1 bowl)
time: 1 hour 45 minutes pressure cooker
(4 hours slow cooker)
source: Multicooker Perfection from America’s Test Kitchen (page 114)

Instant Pot Chicken and Rice

Total: 52 minutes
Servings: 4 -6
Calories: 514
Author: Amy + Jacky

4-5 (511g) chicken thighs
2 cups (440g) Jasmine rice
2 (320g) tomatoes , quartered
1 (235g) onion , sliced
6 (16g) garlic cloves , minced
2 (190g) carrots , chopped
1 teaspoon (5.8g) tomato paste
1.5 tablespoons (22.5ml) regular soy sauce
2 cups (500ml) unsalted chicken stock
1/4 tsp dried basil
1/2 tsp dried oregano

2 stalks green onion , thinly sliced


  1. Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until it says “HOT” (~8 mins).
    Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom).
    Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
  2. Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  4. Pressure Cook Chicken and Rice: To prevent the “BURN” error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.
  5. Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt).
    *Pro Tip: For this recipe, you’ll want to season with more salt as the flavor boost will be quite dramatic.
    Turn off the heat, then fluff the chicken and rice before serving.
  6. Serve: Garnish with thinly sliced green onion.

instant pot chicken adobo


  • 4 chicken legs, thighs and drumsticks separated
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup white distilled vinegar
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • 1 large yellow onion, sliced
  • 2 scallions, sliced
  • Cooked rice, for serving


Special equipment: an Instant Pot® multi-cooker

Season the chicken legs generously with salt and pepper. Turn the Instant Pot® (see Cook’s Note) to the high saute setting. Add the oil and once it’s shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.

Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

nutritional information: not available
yield: 4 servings (serving size: 1 plate)
time: 1 hour, 20 minutes
source: Food Network

instant pot butter chicken


  • 3 tbsp unsalted butter
  • 8 cloves garlic, minced
  • 2 tsp fresh ginger, minced (or paste)
  • 1 cup tomato puree or passata
  • 2 tbsp tomato paste
  • 3 tsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 lbs chicken thighs boneless and skinless, cut into pieces
  • 1 cup water
  • 1 cup whipping cream
  • 2 TBSP all-purpose flour
  • 2 tbsp flat-leaf parsley, chopped


Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)

Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don’t want to burn it.

Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.

Add the chicken thighs and water and stir everything together. There should be enough liquid in the pot to just cover the chicken, so add more water if needed.

Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Switch the Instant Pot to the saute setting (do not put the lid on). Remove chicken.

Add the whipping cream and simmer for 5 minutes, stirring occasionally. Turn off the Instant Pot. Gradually add flour, whisking quickly so it doesn’t clump. The sauce should thicken and reduce a bit.

Serve warm over rice and with naan and steamed green beans. Garnish with fresh parsley.

nutritional information
Calories: 557 (414 from fat); Fat: 46g (Saturated Fat 19g); Protein: 27g; Cholesterol: 217mg; Calcium: N/A; Sodium: 629mg; Fiber: 2g; Iron: N/A; Carbohydrates: 9g
yield: 6 servings (serving size: 1 bowl)
time: 30 minutes
source: Adapted from Joanna Cismaru, Jo Cooks

decadent brownies

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean.
The edges should be set and the center should still look slightly moist, but not uncooked.
Cool on a wire rack.

H/t to Cass, via

baked lemon butter tilapia


1/4 cup unsalted butter, melted
3 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice, or more, to taste
Zest of 1 lemon
4 (6-ounce) tilapia fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
  3. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.
  4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
  5. Serve immediately, garnished with parsley, if desired.

nutritional information: not available.

yield: 4 servings
time: 20 min

stuffed peppers with moroccan lamb

NOTE: we substituted dried cherries and raisins for the prunes and that worked great, but using ground beef instead of lamb changes the flavor profile and filling consistency significantly.


stuffed peppers

Canola or vegetable oil
4 large bell peppers (any color)
1 pound ground lamb
1/2 cup uncooked couscous
1/2 cup drained canned plum tomatoes, finely chopped
1/3 cup finely chopped pitted prunes
1/4 cup slivered blanched almonds, toasted in a 350°F oven until lightly browned
2 cloves garlic, peeled and minced
1 small yellow onion, peeled and finely chopped
2 Tbsp chopped cialntro leaves + chopped leaves for garnish
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp freshly ground black pepper
1/8 tsp cayenne

cucumber yogurt mint sauce

1 small cucumber, peeled, seeded, and finely diced
1 cup thick Middle Eastern-type plain yogurt
Salt and freshly ground black pepper
Chopped mint leaves, to garnish


Lightly brush a deep cast-iron skillet large enough to hold the peppers in a single layer with oil. Preheat your oven to 350°F.

slice the tops of the peppers (about 3/4-inch down), and set them aside. Remove the seeds and membranes, if necessary, cut a very thin slice from the bottom of each pepper so they stand level.

In a bowl, mix together the lamb, couscous, tomatoes, prunes, almonds, garlic, onion, cilantro, salt, cumin, ginger, and black and cayenne peppers. Fill the peppers, replace the tops, and brush them with oil.

Put the peppers in the skillet, cover loosely with foil, and bake until the lamb is cooked through, the peppers are tender, and the skin starts to brown, 60 to 75 minutes, depending on how thick the walls of our peppers are. Remove the tops and run the peppers under the broiler to lightly brown the meat, about 5 minutes. Remove the skillet, re-cover the peppers, and let them stand for at least 10 minutes. Sprinkle with the chopped cilantro, and serve with Cucumber Yogurt Mint Sauce, if desired.

Make the sauce: In a small bowl, combine the cucumber, yogurt, and salt and pepper to taste. Add the mint and drizzle over the stuffed peppers.

nutritional information: not available.

yield: 4 servings (serving size: 1 pepper)
time: 1 1/2 hours

asian dumplings in garlic broth with peas


Grapeseed or other high-heat oil, for the pot
5 to 6 garlic cloves, thinly sliced
1 tsp chopped fresh ginger
3 1/2 to 4 cups chicken broth or vegetable broth (organic if you can)
1 Tbsp soy sauce
1 carrot, thinly sliced into coins
1 package (16 ounces) Asian vegetable dumplings (substitute other kinds if desired)
2 cups peas, any kind; snow peas, thawed frozen green peas, sugar snaps
3 scallions (white and green parts), thinly sliced, plus more for garnish


Heat up a soup pot over high heat. Drizzle in enough oil to cover the bottom. Add the garlic and ginger and cook until deep golden, about 1 minute (deep golden is good here, as it will flavor the broth well).

Add 3 1/2 cups of the broth, the soy sauce, and carrot. Cover, reduce the heat to medium, and simmer for 10 minutes.

Just before serving, slip the dumplings and peas into the pot and increase the heat to high. Cover and cook until the dumplings are heated all the way through, 4 to 5 minutes. If the dumplings soak up too much liquid add a little more broth. Toss in the scallions. Taste it! Does it need more ginger? A little soy sauce? Divide among big bowls and garnish with scallions.

other suggestions: add a dab of miso paste in the beginning; slice red chile for heat; asian chili paste at the end; garnish with chopped cilantro, mint, chives, or pea shoots; serve with soy sauce and hoisin sauce on the side.

nutritional information: not available.

yield: 12-15 servings (serving size: 1 bar)
time: 30 minutes (15 minutes prep)
source: The Family Cooks, p. 197

quinoa cakes with cucumber yogurt sauce


quinoa cakes

1 cup quinoa (rinse if needed)
2 eggs
1/4 all-purpose, whole wheat, or any gluten-free flour
3 Tbsp tahini, almond butter, or peanut butter
1 Tbsp red or white wine vinegar
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry
1 cup finely grated sweet potato (about 1 small one)
1/4 cup finely diced onion
2 garlic cloves, minced
1 tsp salt
A pinch of freshly ground black pepper or cayenne pepper
Olive oil, for the baking sheet

cucumber yogurt sauce

1/2 medium English cucumber or 3 mini cucumbers, seeded and finely diced
1 cup Greek Yogurt (whole or low fat)
1 Tbsp fresh lemon juice
2 Tbsp finely diced red onion or shallot
1 Tbsp finely chopped fresh chives, dill, or mint
Salt and freshly ground black pepper


Start the quinoa cooking immediately so it can cook while you are preparing the other ingredients. Combine the quinoa and 3 cups of water in a pot and boil it until it is soft, about 20 minutes. Drain it well.

Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smooth all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

Preheat the oven to 400°F with the rack in the middle. Oil a baking sheet.

To shape the cakes, first wet your hands. for each patty, scoop up 3 or 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with cucumber yogurt sauce.

Make the sauce: Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze out the moisture. combine the cucumber with the yogurt, lemon juice, onion, and herbs in a bowl. Season with salt and pepper to taste. Serve right away or store in the fridge for up to 2 days.

other suggestions: add chopped nuts, sun-dried tomatoes, crumbled feta cheese, and/or chopped parsley, dill, or cilantro.

nutritional information: not available.

yield: 4-6 servings (serving size: 2-3 cakes)
time: 45 minutes ( plus 30 minutes prep)
source: The Family Cooks, p. 194

grilled lemon chicken


4-5 chicken thighs (boneless, skinless)
1 tsp salt or seasoning salt
1 TBSP Uruguayan adobo (Uruguayan adobo is a mixture of oregano, red pepper flakes, parsley, paprika, coriander)
1/4 tsp black pepper
2 lemons — zested and juiced
2 TBSP olive oil


Trim excess fat from chicken and place in a gallon-sized Ziploc bag. Combine the remaining ingredients and mix well. Pour marinade into Ziploc, ensuring that all thighs are coated.  Refrigerate up to 2 days.

Grill over medium-high heat, turning frequently, until chicken is cooked through, about 8-10 minutes total.

nutritional information: not available
yield: 4 servings (serving size: 1 thigh)
time: 30 min
source: n/a