Posts tagged: Kosher Salt

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.

Ingredients:

  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Khichdi Dal

By , October 22, 2012

Submitted by Ezzie B.

I developed this recipe to help on those nights when I need comfort food with flavor.  It’s very quick and easy and tastes delicious!  You can make it vegetarian or add chicken.  My husband prefers it vegetarian style as a side dish.

I buy the Khichdi mix at a local Indian/Asian grocery store.  The mix is 40% Moong split, 35% Sona Masoori and 20% Moong Dal.

Ingredients:

  • 1 c Khichdi mix
  • 1 Tbsp ghee (butter or oil)
  • 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount
  • 2 pinches of kosher salt
  • 2 c water

Instructions:

  • Rinse the Khichdi mix several times and drain.
  • Put the ghee in the Instant Pot and set saute.  Let it heat up and then put in the  Balti seasoning and stir.  Let the spices heat for about a minute.
  • Add the Khichdi mix, salt and water.  Heat up to boiling then close the Instant Pot.  Put on rice setting for 10 minutes.  Once done, let the Instant Pot  return the normal pressure.
  • Fluff up the Khichdi mix with the paddle and serve.

French Lentil Cassoulet with Pancetta and Chicken

By , June 23, 2012

Submitted by Lily J.

French Cassoulet French Lentil Cassoulet with Pancetta and Chicken Ingredients: Makes 8 servings

  • 5 tablespoons extra-virgin olive oil
  • Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 pound French green lentils
  • 4 fresh thyme sprigs
  • 2 quarts water
  • 1 quart chicken broth
  • 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste
  • 1 lemon-pepper  rotisserie chicken, skin discarded, cut into 8 pieces
  • 3/4 pound garlic salami, sliced crosswise 1/2 inch thick
  • 4 ounces lean slab bacon, cut into 1-inch cubes
  • 4 tablespoons chopped parsley

Instructions:

In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon.

Put cover on cooker. Use Manual mode to cook for 15 minutes.  Wait 10 minutes. Ensure that pressure is fully released and remove the lid.

Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve.

* Peel garlic cloves quickly by immersing them in boiling water for a few seconds.

Baked Potatoes in 25 Minutes with Instant Pot

By , February 10, 2012

If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.

This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.

Ingredients:

  • Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
  • Olive oil
  • Kosher salt
  • Shredded cheese, sour cream or your favorite topping.

Instructions:

  1. Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  2. Put two cups of water in the inner pot
  3. Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot
  4. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
  5. When the “Steam” program finishes, release the steam. Take the potatoes out.
  6. Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  7. Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot

The inside of the baked potato retains a sweet moisturized texture.  My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.cheddar-cheese-topping potatosour-cream-topping potato