October Challenge Week 3: Oct 20 - 26

First... Did you work on your laundry area? I was able to get it all done, except for #17 cube. Out of 18 that isn't bad, I just haven't replaced the cardboard box with a plastic one yet. Otherwise, yes, I got my laundry room done.

This weeks challenge, should you choose to try. Do you have a new appliance you have never used? Instant pot (IP), crock pot (CP), stick blender??? Time to break them out and try them. It's not difficult.. AND to make 2 brand new, never been made by you in your kitchen recipes. If you have never made cinnamon rolls from scratch, make them. If you have never made something you get at a restaurant (maybe because it seems too difficult?), make it. Time to try out  your new device, which one is it?

We are going to try to make some butter chicken (Tikka Masala), sticky coconut rice, and chicken coconut curry. And then for canning, I am going to make some pear chutney, I have never made this before.


Here is an easy Instant Pot first run recipe.

Instant Pot Hard Boiled Eggs

6 - 18 chicken Eggs
1 1/2 cups water
IP trivet
IP

Ok, after you wash your instant pot pan, because this is the first time you are pulling it out of the box, make sure it is completely dry on the outside of it. Place into the IP. Next add the water, then the trivet, then put the eggs on the trivet. Plug in.

Put the lid on, should make a nice electronic game noise. Make sure you have the pressure weight on the top, and have it pointing to seal.
Select STEAM, make the time say 3. After you leave it alone, it should beep to let you know the cycle is starting. Let it do it's thing. Meanwhile, get out a big mixing bowl, add water and a bunch of ice, then wait.

It will beep when it is done. Then when it says L00:10, which is 10 minutes after it is done (I have to set the timer on my stove because I can not hear the IP if I am doing chores). Turn the weight to vent or release, usually the pressure is gone, then open the lid away from you so you don't get steam on your skin (OUCH). Carefully remove eggs with tongs to ice water and plunge those hot eggs under the water. Let them take a long swim if you want to chill them completely, but if you want to eat now, give it a gentle crack when you put it in the ice water, then pull it out and peel and eat.

I store my eggs in a plastic bag or bin in fridge for about a week, if they last that long.


It seems to me that the only thing holding us back from doing things is ourselves. You have to embrace the challenge (fear) and let it power you, let it not hold you back but put you to do it. This is not easy, this is not always fun, but usually when you are done, you feel so good because you DID IT! I love cooking for people, I love the challenge, the flavors and the company.

Yes I want to know everyone's opinions on the meal that day. Why? Because if they didn't like it, I never want to make it again. Hubby has stated he does not like pear butter, until I served it to him with cream cheese, he said it cut the sweetness. He had no idea that you could do that. I made a soup once, Cream of Onion, and my kids devoured it, in fact I had to make another pot because I didn't double the recipe, afraid everyone would hate it. That was the first soup I made that my 2nd DS ever liked!

I made a chicken stock once that was so bland. I saved it and had to doctor it to get the soup where I wanted it, but I didn't give up. If you need help, just ask.  Usually a nice mix of mire poix and garlic can save quite a few meals, oh and SALT.. Seasoning people!! I wrote about food storage and seasonings a few years ago, Spices. It talks about food storage and appetite fatigue, but to also think about your food storage in another way.

UPDATE: So our first never ever been made in my kitchen recipe was Coconut Chicken Curry. We served this over jasmine rice, with salad on the side. My family rated this 10 out of 5 stars! And some of us added a little sriracha sauce to add some heat. This was such a yummy dinner. And the leftovers will be fantastic.
Now the changes. I doubled this. I did not finish this in the pan. I got to step 3, but I did not add all the chicken, I just added half the coconut milk, and some of the chicken. Then I poured that into my warming crock pot. Next I added more chicken to the pan and rubbed the spices into the chicken, then poured into the crock pot. I did this 2 times, then a third time I added the rest of the coconut milk to make sure I got every last bit of goodness out of the pan. Then poured it all into crock pot, set it on HIGH for about 2 hours, then down to low for 2 hours.
We served this with the hot jasmine rice. Some of the kids added some sriracha to theirs after they tasted it. It was yummy! I added just a little sriracha to mine as well. I am not afraid of heat, but I wanted to be able to taste all of the spices. This was delicious, and we had enough for leftovers. DD4 took some for lunch today. Right there is testament to how yummy it was.
I would describe it as flavorful, warm, and homey. It is pure comfort food.

Crock-Pot Apple Cheesecake

This was a quick throw together, pray it tastes good thing I made today. Well it was AWESOME!!  So Here is it for you :

2 TBS butter, melted
7 or 8 graham crackers, the whole biscuit with 4 sections, crushed
12 ounces cream cheese
3 eggs
1 TBS powdered sugar
1 TBS granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
apple pie filling (I used my home canned apple pie filling)*
1/2 to 1 tsp. vanilla extract
1 TBS butter

Combine the 2 TBS butter and graham crackers. Spread in bottom of 5-quart crock pot. Turn crock pot onto HIGH.
In a bowl mix cream cheese and sugars with hand mixer until smooth. Add eggs one at a time and mix until smooth. Add vanilla and almond extract, mix smooth. Spread over graham crust. Combine pie filling with 1/2 to 1 tsp. vanilla and 1 TBS butter, and warm gently on stove, spread over cream cheese mix. Cook on HIGH for 2-hours. Turn off and let sit.

*I canned an amazing apple pie filling using tapioca that is super yummy.

How to Pasteurize EGGS

Ok, I love home made mayonaise. I love hollandaise sauce. I love egg nog. I LOVE EGGS !!  But I know many people frown on the thought of eating raw eggs, even though humans have been doing just that forever, literally!!  Ok, so the USDA showed us how to pasteurize eggs so you don't have to "worry".  I prefer raw, sorry just how I am. But for those of you who want to play it "safe", here is the place to go. And yes I will do this with my eggs for mayo I share with others.  You just have to scroll down to the bottom, it is the last section. I was just going to copy and paste, but then I thought maybe you wouldn't believe me. ;) 

Soft or Hard Cooked Eggs

Soft Cooked Eggs:
Cold Water: Place eggs in pan; Add COLD water to cover completely. Bring water to boil. IMMEDIATELY remove from heat. Cover let stand 2 minutes.
Boiling Water: Fill pan with enough water to cover eggs. Bring to boil. Gently lower eggs into boiling water. Reduce to LOW. Cook 4 minutes*.
*sometimes only 3 minutes (bantam eggs or for very soft yoke)

Hard Boiled Eggs:
Place eggs in pan; cover with water by 1-inch. Set over MED-HIGH heat uncovered; until water is ALMOST boiling. When you see one or two bubbles break the surface remove from heat & cover. Leave eggs in Hot water 15 minutes. When time is up, drain hot water. Cover with ICE COLD water.

Eggs Benedict

Super yum, super easy. This usually takes me about 10 to 15 minutes to make. Including boiling the water. I know this is not a food storage recipe, but still, it's yummy!

3 English muffins, toasted and lightly buttered.
6 eggs (for poaching)
Ham or bacon, enough for bottom of each half of muffin
Paprika

3 eggs, separated (put whites in fridge to make cake or macaroons later)(for sauce)

Sauce:
3 egg yolks
3 tsp. lemon juice
1/2 cup cold butter (8 tablespoons)
boiling water (not from boiling eggs!)

Bring splash of vinegar and some water to boil in double boiler. You don't want water touching bottom of double boiler. Lower heat to low simmer.
In top part of double boiler, whisk egg yolks and lemon juice. Add, 1/4 cup of butter. Whisk constantly, when butter has melted, gradually add the rest, one tablespoon at a time. This allows the yolks to cooks slowly so they don't curdle. It should thicken. Take off the bottom part of the boiler.

Keep water simmering. Break each egg, one at a time, into a custard cup, and gently slip it into the simmering water. Do this with all 6 eggs. Cook for 3 to 5 minutes or until whites are cooked.
While eggs cook, toast muffins and warm ham. Place ham on buttered muffin halves.
Yoke will be between runny to gelled. Pull out of water with slotted spoon and place on top of ham.

Using a few drops of boiling water, whisk into sauce. Spoon sauce over eggs, and sprinkle lightly with paprika... Enjoy while hot.. Oh yum, I want more.