Posts tagged: Tsp Coriander Seeds

Spicy Vegteble Soup in the Instant Pot

By , February 5, 2013

Submitted by Ezzie B.

Baby its cold outside!  I really crave soups this time of year!  I made a good amount of this to take to work during the week, and to share with my neighbors.  I prepared the soup and set it to cook, then took off to the gym.  It was so great to come home to such a heart warming soup on a day that didn’t break 30 degrees!    That’s the beauty of my Instant Pot 6-in-1 pressure cooker.

I use two kinds of jalapenos, fresh and pickled, because I like to adjust the heat as I am making the soup.  Two jalapenos would have been too much, but with just one the soup needed to have a bit more heat added to it. You can add as many jalapenos as you like.

I also use two kinds of broth, a low sodium broth by Pacific and 1 quart of broth made from Watkins chicken broth.  The Watkins adds a bit more depth than the Pacific does.  Feel free to use whichever brand you like.

My neighbors, Wayne and Waneta, to whom I delivered a nice serving of the soup, sent me the following email “What a treat to have our supper delivered to us. The soup was really good & also the bread. It really hit the spot. Thanks again.” I had taken them a loaf of my homemade Semolina bread which went perfect with the soup.

Ingredients:

Chop the following vegetables:

  • 1 cup celery (with about an inch of green top part)
  • 1/2 c carrots
  • 1 medium onion
  • 1 three inch long fresh jalapeno with membrane and seeds removed

Rest of the ingredients:

  • 2 tbsp. olive oil
  • 1 tsp. coriander seeds
  • 1/2 tsp. cumin seed
  • 3 big russet potatoes cubed but leave the peels on
  • 2 1/2 to 3 quarts Pacific low sodium chicken broth
  • 2 tbsp. Watkins chicken broth
  • 4 cups of water
  • 1/4 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 2 tbsp. chopped pickled jalapenos
  • Chopped cilantro to taste (I used half a bunch in this recipe)

Instructions:

  1. Set Instant Pot on Sauté.
  2. Add 2 tbsp. olive oil to pot and let warm up for a minute or so.  Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno.  Sauté until the onions become translucent, about 5 minutes.
  3.  Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth.
  4.  Change setting to soup and set for 30 minutes.  Let pressure return to normal.
  5.  Right before serving add in the chopped cilantro.
  6.  Serve with good bread.

Chicken Curry (tastes like Tandoori Chicken)

By , September 17, 2012

Submitted by Ezzie B.

Ingredients:

  • 1               Chicken (cut up or you can use boneless chicken breasts and thighs)
  • 1               tsp.         Coriander seeds
  • 1               Yellow onion (Spanish)
  • 1 tsp.       Fresh grated ginger
  • 1 tsp.       Garlic powder (or fresh garlic)
  • 2 tsp.       Garam Masala powder
  • 1 tsp.       Chili powder
  • 1 or 2       chopped Tomato
  • 2 tbsp.    Oil
  • Salt to taste
  • Cilantro leaves for garnishing

Marinade: 

  • 1 ¼ to 2 tsp.            Chili powder (depending how hot your chili powder is and how hot you want the dish)
  • 1/2 tsp.   Turmeric powder
  • 2 tsp.       Ginger powder (or fresh grated ginger)
  • 2 tsp.       Garlic powder
  • 2 tsp.       Coriander powder
  • Juice of 1 whole lemon
  • Salt to taste

Directions:

1)              Mix the marinade ingredients then smear all over the chicken.  Cover and keep in refrigerator for 15 minutes to an hour.

Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting.  Then I put in the refrigerator for an hour.  This does a really good job of marinating the chicken.

2)              While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

Heat oil in InstantPot on Sauté setting.

3)              Add coriander seeds to heat and let some of them pop.  Then add onion and sauté, until they turn translucent.

4)              Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.

5)              Add tomatoes and cook, until they become soft.

6)              Add chicken pieces and sauté for a minute.

7)              Add 1/2 cup of water and salt. (No water required for boneless chicken)

8)              Put lid on and set to chicken setting and adjust to 10-15 minutes.  If using boneless chicken you can cook for about 8 minutes.

9)              Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro.  Serve with Chipotle style rice.