Learning a pressure cooker, or in my case, an electric pressure cooker (brand Instant Pot) means trying out new recipes and seeing what it can do.

In the case of chicken noodle soup, the answer is a whole hell of a lot.

When I made it, I went online to see what the general suggestions, and recipe directions/ingredients are for chicken noodle soup.

The best suggestion, which I heeded, was to cook the noodles separately because of the difference in required cooking time.

Other included cubing the chicken before cooking it (for people using boneless chicken breasts or thighs) and suggestions on how much broth and water to include in the pot.

Finally, I was reminded that cooking bone-in chicken means leftovers will be a little gelatinous, from the natural binders in the chicken cartilage.

(See just the recipe here.)

Chicken noodle soup made (mostly) in an electric pressure cooker (Instant Pot). Bone-in skin-on chicken legs were used, as well as green chiles (Anaheim peppers).

I didn’t see any particular instructions on what to do with chicken legs.

Chicken legs are probably the cheapest meat I can get and when I went to the store to get ingredients, they were only $1 a pound, by far the best deal in the store.

They also go on sale for $4 for a 10 lb frozen bag.

If you’re looking for a cheap chicken soup, this is it.

I put the metal steam rack in the bottom, put in two chicken legs, the cut veggies (squash, zucchini, carrots and green chiles), poured in six cups (32 ounces) of chicken broth, a little water, half a bullion cube, locked the lid and turned it to 15 minutes .

After it finished cooking, and I allowed it to “natural release” for 15 minutes, I vented the unit and extracted the first chicken leg with a gloved hand and started taking the meat off the bone and putting into a bowl. Once both chicken legs has been stripped of their meat, I threw them back in the pot and started stirring. Meanwhile, I already drained the pasta and, after realizing everything would be easier in a larger pot, I transferred everything to the pot the pasta had been in.

I added the noodles and realized it lacked salt, so, remembering a Cook’s Illustrated I read on the topic, I grabbed my trusty light soy sauce, my trustier fish sauce and seasoned the soup.

Voila!

Unfortunately, for leftovers, the pasta continued to soak up the broth. I was fine with it, but one could have added a little more.

What did I learn?

Chicken legs or (bone-in) thighs work just fine, so long as you’re willing to fish them out, strip the meat off the bones and put it back in the pot.

 

Pressure cooker chicken noodle soup

Makes 10 servings

Ingredients

2-3 chicken legs (bone in, skin

6 cups chicken stock (48 ounces)

2 cups water

1 bullion cube (optional)

1 lb carrots

1 medium onion (optional)

1 zucchini, Mexican squash, yellow squash or other squash

2-5 green chiles (Anaheim peppers) or other peppers of choice, such as bell peppers or Poblanos.

1/2 to 1 lb pound mushrooms (optional)

Other vegetables as desired, including celery and garlic

Soy sauce to taste

Fish sauce to taste

Pepper to taste

1 lb noodles

Directions

1. Cut all the vegetables into bite-sized pieces.

2. Place the steamer rack at the bottom of the (electric) pressure cooker, then place the chicken legs on top.

3. Put the vegetables in the pot, followed by the chicken stock, the bullion cube (if using) and the water.

4. (Electric) Set the pressure cooker for 15 minutes. Allow for 15 minutes of natural release, and then vent, if desired. If using a stove top pressure cooker, bring to pressure and cook for 15 minutes.

5. While the soup is cooking, in a medium pot, heat water to boiling. Salt the water, then add the noodles and cook as per directions.

6. Once the soup is vented, or the top can be opened, remove one chicken leg at a time and, being careful not to burn your fingers, with a fork, knife or both, remove the meat from the chicken bones. Cut the meat into the desired-sized pieces. Continue with the rest of the chicken legs. Add the meat back to the soup.

7. Drain the pasta and combine with the chicken soup. If desired, transfer the soup from the pressure cooker to the pasta-cooking pot.

8. Season with soy sauce and fish sauce, until soup reaches desired saltiness.

Although I may not be Catholic, that does not mean I’m oblivious to the dietary changes of those around me come February. (This year, it’s Feb. 14).

In that spirit, I thought it would be best to post a round-up of all the Lent-friendly recipes and columns.

 

Fish

Grilled swai

Fish tacos

Vegetarian

Hummus!

Zhug

Roasted cauliflower

Zucchini fritters

Ugly beans

Tabbouleh

Tzatziki

Mexican-style grilled corn

Roasted carrot coconut salad

Roasted spicy cumin carrots

 

Easy to make Lent friendly

Rice bowls. Substitute pork for fish or leave out meat entirely.

The finished green chili hummus, after everything has been blended.

Cranberry sauce (or relish) is usually a dish reserved for Thanksgiving, Christmas and any other time you’re serving a turkey.

Whatever the occasion, cranberry sauce is one of the dishes you should make before before roasting the turkey, along with stuffing and most of the gravy.

Now, before you entirely discount this recipe, I can attest that it was one of the biggest hits from Thanksgiving 2017. The fact that spice is a part of what would normally be a sweet dish adds some to the allure.

It’s also very easy, although how cheap depends on if you can get cranberries on sale.

It’s mostly about the taste, but somewhat about the presentation.

It’s essentially your regular cranberry sauce recipe (which will gel in the refrigerator) with the addition of lemon and lime juice, a little ginger and some jalapeños.

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Whenever someone asks, “What’s a healthy recipe that’s easy and I can snack on?” I have a stock reply.

Hummus. (See just the recipe here).

It’s easy, it’s healthy, it’s delicious and it can go with vegetables, bread, with other sauces, or be served as a spread.

So, what is hummus and why should you make it at home?

Hummus is a mix of cooked and crushed chickpeas, also called garbanzo beans, with tahini, also known as sesame seed paste.

There are some other ingredients: lemon juice and salt, as well as a host of optional ingredients including garlic, peppers, artichoke hearts and other seasonings.

Mainly though, it’s just cooked chickpeas and tahini, blended together.

Things can get a little bit more complicated if you’re willing to take the extra step (frugal and healthy) of cooking the chickpeas yourself.

Even then, hummus is a super simple recipe.

It’s also cheap.

Adding the chickpeas to the blender.

Normally, stores sell 8-16 ounces of hummus for $3 to $8.

You need eight ounces of tahini for this recipe which sells for $3. The pound of dried chickpeas is another dollar.

It makes a full 72-ounce blenderfull, which is a decent return on investment.

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Find the stand-alone recipe here.

Sometimes, great things come from the lowly grill at your local gas station.

That is the case with the corned beef hash burrito, originally hailing from the Triple S gas station in Española.

Uniquely New Mexican and a delicious fusion, there is nothing quite like it.

I was first introduced to this fusion by a co-worker who announced to the newsroom that he was going to get one at the gas station.

Soon, I went to discover this invention myself. I can vouch: it’s amazing.

Here in New Mexico, you will always be asked if you want red, green, or nothing. This refers to green chile and red chile. If you want both, it’s called Christmas.

This version leaves the chile choices up to you. I decided to chop up and lightly cook a green chile for the burrito. Normally I would have paired it with salsa and the secret sauce I use for grilled corn and fish tacos, but I was out of both.

There are quite a few moving parts to this recipe.

First, the corned beef hash. I used the canned kind because I haven’t made corned beef in a while. If I had, the cash is pretty easy to make. Finely dice everything (cabbage, potatoes, corned beef) and throw it in the skillet to fry up.

Either way, it fries in the skillet.

Next are the diced potatoes, which are optional.

Since I now have an InstantPot, the brand name for a type of electric pressure cooker, I cooked the potatoes the night before. First, I cooked them for five minutes, which left them a little too hard. I cooked them again for two minutes, which made them a little too soft. The next morning, I diced a few of them, then threw them in a skillet with some oil, salted liberally, and let them fry.

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In honor of St. Patrick’s Day, quickly coming up, I’m reposting an Irish soda bread blog post, and recipe, from Sept. 1, 2009 when I was living in Germany as an au pair. Here’s the original.

I realize that it’s a little bit disjointed at the end. So it goes.

You should be pairing that soda bread with some slow cooker corned beef, potatoes and cabbage made with beer, cider and mustard. Trust me. It’s really good.

Recipe: Irish Soda Bread

I could make excuses or give reasons for not having written about vacation yet, but I won’t. Instead, I’m going to share a recipe for Irish Soda Bread that I made last week. Before I give the recipe or subsequent notes on it, I’ll rap about it because I personally love recipes with a story behind them — a recipe with no notes, no story, no nothin’ is not only less appealing to me but also dry. I should say, the whole reason I made the soda bread was a beef stew which I’ll hopefully make soon again, takes pictures of and write up. A glut from two grills the last two nights engendered the beef stew, which spawned the soda bread.

Out of the oven, on a baking sheet.

I think sourdough bread goes better with beef stew, or lamb stew, or pork stew rather than soda bread, but this may just be nostalgia speaking. The soda bread goes well with the beef stew, is semi-authentic and as a plus the bread is great – it merits repeating – with a little butter and good honey.

I picked up the recipe from allrecipes.com (credit to “MP Welty”) and changed it for my tastes. My tastes at the moment are for whole wheat goodness wherever and whenever possible. So far this has been an apple crisp, the soda bread and pancakes.

Below the recipe will be given in both metric and imperial, but small measurements will be given exclusively in imperial. I personally use metric because I’m in Germany and actually I found measuring by grams to be a bit easier than the normal packing and sifting ways. However, I’ve found with American recipes, this difference can be a bit of a problem.

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Since moving to New Mexico, homebrewing has taken a back seat to everything else.

12 packs and 24 packs, recycled, were the best way to store the brew.

I have 15 gallons of cider (in three separate batches) hanging out against one wall in my kitchen, a big bottle of iodopher sitting in my cabinet and a bunch of bottles sitting outside, behind a shed. I even have lactose and corn sugar to get those batches bottled. (I haven’t reinvested in a capper yet).

Unfortunately, with no dish washer to easily sanitize my bottles, I end up putting bottling off time after time after time.

However, when I did have access to a dishwasher, before I moved to kegging (which I cannot recommend enough) and I had friends to consistently drink and brew with, having enough brew on hand was a big issue.

Once we three started brewing, we quickly realized that we liked what we were making, that what we were making took a long time (relatively) and that we needed to be making loads right now for our future selves to have enough to imbibe.

(On another point, if you’re not kegging, getting enough bottles is definitely an issue. Fortunately, when I was living in Reno, there was separated curb side recycling.)

Another of our concerns, as broke young people, was how to maximize our dollars in comparison to our brews. That is, beer is great, but beer can be relatively more expensive to brew, so what about cider?

Cider was easy. Cider was super easy. Cider required less effort and took much easier to get 5-gallon buckets (rather than 6-gallon buckets).

20 gallons of cider in four 4-gallon buckets and one 5-gallon bucket.

So we started making cider, realized we loved it, then had a problem. There was no more cider left. Between ourselves, our friends, the people who lived in the house, the first five gallons of cider were gone in a heartbeat.

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In New Mexico, Chile is king. No questions. No debate. Red, or green? Christmas? (Christmas is both red and green.)

(If you want just the recipe, see it here.)

Zhug, after the cilantro and jalapenos and citrus and salt have been blended together. Ready for some fiery consumption.

Cilantro certainly plays a second fiddle, in salsa, as do tomatoes, but still: chile, cilantro, these are the building blocks of many New Mexican meals. So, what does that have to do with zhug? Well, combine those two things into one dish. Blew your mind, didn’t it?

Chile and cilantro are not the sole property of New Mexican cuisine and lots of other cultures do complimentary things with them that I think we should all copy, or at least, pay attention to.

That New Mexico can learn a lot from other parts of the world, including from the middle-east, where zhug originated.

What is zhug, anyway?

It can either be described as a cilantro-based hot sauce (and, depending on how you make it, I mean Hot) or as chile and cilantro pesto. Take your pick. I prefer the former, partially because I make mine scalding.

It’s a very simple sauce. Put cilantro, lemon juice, lime juice and, important here, peppers, into a blender. Blend. Blend, blend, blend.

That’s it. Maybe add some salt, to taste. And you’re done. It’s a pesto-like hot sauce or a hot pesto. Either way, zhug goes well with pita bread and tabbouleh, with some hummus. Maybe you’re going to make zucchini fritters. Add some on the side, along with tzatziki.

I should add, this sauce is very dear to my heart. Being such a fan of cilantro, even naming my blog after a proclivity for it, I gotta say. We all should love zhug.

 

Zhug

Ingredients
• Between 10-20 hot peppers, rinsed and chopped (de-seed if heat is an issue)
• 1-3 bunches of cilantro, washed and chopped
• 3-6 garlic cloves, chopped
• ¼ teaspoon ground cardamom or seeds from 6 cardamom pods, crushed
• ¼ teaspoon ground coriander (cilantro seeds)
• ½ teaspoon ground cumin
• 1 lime juice, more to taste
• ¼ to ½ cup lemon juice, more or less to taste
• 1 tablespoon olive oil
• Salt to taste
• Optional: 1/4 cup chopped fresh mint

Directions

1. Chop the cilantro, peppers and garlic.
2. Put all the ingredients, sans salt, in a food processor or blender.
3. Blend until it reaches desired consistency.
4. Add a small amount of salt, to taste.

 

If you want the full gallery of full-quality photos, they are licensed under a Creative Commons 2.0 Attribution-only license. See them here.

Jalapenos in a blender, before being blended, to make Zhug. Add liquid (lemon/lime juice) to aid in the blending process.

Cilantro, being being chopped up and put in a blender to make Zhug.

I’ve been a fan of curry pastes for a long time, as well as a fan of buying ingredients in bulk for cost savings.

I don’t just buy curry pastes in bulk. Potatoes, too, as well as chicken thighs when there’s a big sale.

Somehow, and I don’t know how, I alighted on the idea to combine all three of these things. It may have started with pan-fried potatoes, or maybe with oven baked chicken thighs (skin on, bone in). It may have its genesis in yellow curry fried rice, where I first learned that the (Thai) curry paste works incredibly well as a seasoning.

Before I go any further, I need to mention that this dish goes really well with at least tzatziki, and probably zhug as well.

Yellow curry paste!

Irregardless of how it happened, I then used yellow curry paste (the mildest of the pastes) as a seasoning for pan fried potatoes. All of this is being done in a cast-iron skillet, of course.

Finally, I decided that the best of all worlds is to put the chicken thighs on top of the potatoes, and maybe a few other vegetables and then bake to allow the juices and fat to seep into the potatoes, mingling the flavors.

The problem with chicken thighs is they take a long time to cook at a high temperature. It’s not so much a problem as something you need to be aware of going into the cooking process.

(Continued after the jump)

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Having made rice bowls the night before, I had lots of leftover rice. (Part and parcel of making rice bowls is leftover rice, to either be used in future bowls or in other dishes).

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.

That meant, this morning, it was time to fry up some spam, cook some eggs in the spam fat and heat up that leftover rice to make a (modern) Hawaiian classic, spam, eggs and rice.

Now, a close relative of this is the spam musubi. I wrote about it for the Rio Grande SUN (no link since the columns don’t make it to the website) but I did post the recipe here.

Many people, including the people I work with, cast aspersions on the very idea of spam, or scoff, or express their pure disgust at the idea. Then again, lots of people are scared of lots of things, and if you weren’t put off by the article title, I hope you will keep reading.

Spam, rice and eggs is so ubiquitous in Hawaii that it’s even sold at McDonald’s, part of their breakfast menu. That also indicates what kind of a breakfast it’s going to be. But, never fear. Much like the rice bowl, you can easily add veggies to the top of your rice to make it a more balanced meal.

Spam, rice and eggs is so simple, almost dead simple. Simply cut a couple of pieces off of the spam log, fry them up in a pan, heat up some leftover sushi or vinegared rice (you can also use normal steamed rice, fresh or leftover) and cook a couple of eggs in that same pan, either fried or scrambled. Put some furikake (Japanese seasoning made with seaweed, among other things) on the rice, maybe cut up a few veggies to put over the rice and there, you have it.

Spam, rice and eggs. Simple, wasn’t it?

Next up, according to my thinking? Spam, (sushi) rice and eggs in a burrito. New Mexican and Hawaiian fusion, all the way.

See the full set of photos (see below) on Flickr.

All the photos are released under a Creative Commons Attribution Only (2.0) license.

Spam, Rice and Eggs

Ingredients

1 can of spam

2-5 eggs

Vegetables as desired

Rice, either leftover or fresh

Milk, if making scrambled eggs

1 tablespoon oil

Optional: Butter

Directions

If using fresh rice, make it now. I suggest making sushi/vinegared rice, either fresh or left over.

1. Heat a large pan over medium-high heat.

2. Take the spam out of its package and slice into 1/4 inch slices.

3. Fry the spam until lightly brown on each side

4. Cut up any vegetables desired to be used on the rice

5. Prepare eggs for scrambling, if cooking that way, including mixing and adding milk.

6. Cook the eggs as desired.

7. Serve the spam with the rice and eggs.

 

Spam cut into slices before it goes into the skillet for some light browning.

The spam has pan fried up nicely. Just a little brown. I cook on the grill because it doesn’t make the house smell.

Flippin’ the spam slices.

One-handed egg crackin’.

Pouring milk into the eggs before everything is mixed. Scrambled eggs, this time.

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.