Posts tagged: Drizzle

Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller


  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes

Hyper Curry in a Hurry

By , February 11, 2012

Recipe submitted by Eliot.

I love my Instant pot, and have talked about it to all my friends. Amazing cooking tool for busy students!

This recipe has served me well and is always a hit with guests. It’s flexible delicious and quick to make Thai tasting curry. All you need is the instant pot.

Take your curry to another dimension!

HyperCurry 320x263 Hyper Curry in a HurryHyper Curry:

You will need:

  • 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild)
  • 1 cup chicken broth (match the meat option)
  • 3 tbsb of fish sauce
  • 2 cloves of garlic
  • 2 lime leaves (whole)
  • 1 lemon grass stalk
  • 1 piece of ginger (thumb sized)
  • 1 carrot
  • 1 large onion
  • 1 large potato
  • 1 red pepper
  • 1 can Coconut Milk

Meat Options: Chicken or pork or beef, or tofu)

Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp)



  • 1 cup chicken broth
  • Selected Meat
  • 1 tbs curry paste.
  • fish sauce (or liht soy sauce)
  • garlic (rough chop)
  • lime leaves
  • lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add:
  • 1 can Coconut Milk
  • Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste.

Serving Suggestions:

  • Serve with rice or noodles.
  • Add a squeeze of lime juice + drizzle some coconut milk over the finished plate.

Good luck!