Baked Salmon

Ingredients:

1 pound salmon
2TBSP unsalted butter, melted or oil
2 TBSP freshly squeezed lemon juice
1/2 tablespoon dried dill
Kosher salt and freshly ground black pepper, to taste

Optional:1 cloves garlic, minced ( or 1/4 tsp garlic powder)

Zest of 1/2 lemon

1. Preheat oven to 400.
2. Mix oil, lemon juice, dill, and salt and pepper. Marinade salmon for up to 30 minutes.
3. Make a foil package and put salmon in with the marinade. 
4. Bake 20-30 minutes.
5. Cook to internal temperature 145F. (can take out 140F).

Jackfruit Veggie Stew in Instant Pot

Servings:6
Ingredients:

• 1 can (15oz) Young Jackfruit- Rinsed well and drained, cut into bit size pieces, and smashed to look more meat like, or smash it after its cooked. That's what I did)
• 2 stalks Celery, diced
• 1 Onion, diced
• 3 Carrots, Chopped
• 2 Cloves Minced Garlic
• 8 oz Portobello Mushrooms, chopped (could double amount)
• 3 med Potatoes, Chopped
• 1 can diced Tomatoes ( 14.5 oz)
• 4 cups Vegetable Broth
• 1/4 Red Wine
• 1 tsp Italian Seasonings
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Paprika
• 1 tsp Chili Powder
• 1/2 tsp Dried Sage
• 4 Stems of Fresh Thyme
• 2 Bay Leaves

• 4 TBSP Corn Starch mixed with 1/2 cup cold water to make slurry

Optional ideas I didn't use. Could Add:

• 1 cup Green Beans
• 4oz Peas
• Frozen Spinach
• Black beans, chickpeas, any beans
• Barley

Instructions:

1. Set your IP to SAUTE Mode.
2. Saute onion, celery, carrots and garlic until onions are soft about 5 mins.
3. Add Italian seasoning, thyme, sage, chili powder, paprika, and thyme. 
4. Add mushrooms and saute until all liquid has evaporated.
5. Deglaze pan with red wine, scraping any bits off the bottom. 
6. Add tomatoes, vegetable broth and all remaining vegetables (except peas if using).
7. Add salt, pepper, and bay leaves.
8. Pressure cook for 15 minutes and do a quick release when finished.
9. Open lid. Remove bay leaves. Add peas if using.
10. Mix corn starch slurry together. While mixing the stew, slowly add the slurry. Keep mixing and bring to a boil. 
11. Stir and serve.

Quick Miso Ramen

Servings: 2

Broth Ingredients:
-1/2 TBSP Sesame Oil
-1 Clove Minced Garlic(1 1/2 tsp)
-1/4 tsp minced ginger
-1/2 Shallot minced ( or use a little minced onion)
-1/2 tsp Sriracha
-1 1/2 TBSP White Miso Paste
-1/2 TBSP Mirin
-1/2 tsp Sesame Paste (or Tahini or 1/2 TBSP sesame seeds ground to paste)
-2 Cups Chicken Stock (or 1tsp chicken bouillon in 2 cups water)

-2 servings of noodle prepared according to package

Toppings
-green onions
-mushrooms
-seitan chicken
-2 soft boiled eggs (7 mins pressure cook in instant pot with quick release)

Directions for Soft Boiled Eggs:

1. Fill small pot with water to cover an egg and bring to a boil. Add baking soda 1/2 tbsp

2. Once boiling, carefully put eggs in pot with a slotted spoon. 

3. Boil for 6 mins. Then put in an ice bath with water and ice. 

Directions for Broth:

1. Over medium heat, add sesame oil, shallot, garlic and ginger. and cook until soft.
2. Add sriracha, mirin and cook about 1 minute.
3. Add Chicken stock and increase heat. Once broth is boiling, turn to low and add miso paste. 

(try adding some unsweetened/flavored soymilk in place of water/broth to make it creamier)

Cook Noodles according to Package

Instant Pot Hard Boiled Eggs

• 1.5 cups Water
• Eggs 1-12

Directions for Instant pot

1. Put water in the Pot. 
2. Place metal trivet (not silicone) into pot and put eggs on it. 
3. Pressure cook for 7 minutes. Then NPR after 10 minutes. 
4. Take eggs out put in a bowl and run under cold water. Then place bowl in fridge. 

Direction for good Nuwave Pressure cooker

1. Pressure cook 6 minutes. Let sit 6 minutes for metal trivet. For silicone trivet. do 7 minutes and NPR for 10. 

Korean BBQ

Ingredients

• 1 Small Onion or 1 TBSP Onion Powder
• 1 apple sauce cup (or 1/2 grated apple or asian pear)
• 2 TBSP Garlic/Ginger Paste (or 5 cloves Garlic/ 1 1/2" Ginger)
• 1/2 Cup Soy Sauce
• 3/4 Cup Brown Sugar
• 2 TBSP Rice Vinegar
• 2 TBSP Sesame Oil
• 1 tsp Sriracha
• 4lb Beef Chuck Roast or Short Ribs (try 5lbs)
• just enough water to deglaze pan
• 2 TBSP Corn Starch with 1/4 cup water
• if making in Crockpot add some beef broth (not a lot)

Directions

1. Salt and Pepper meat. Sear sides of meat over medium high heat (or use saute mode) for 2-3 mins per side.
2. In food processor, blend garlic, ginger, onion, and apple sauce (or grated apple/pear). Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and sriracha. 
3. Pour sauce over meat in instant pot or crock pot. Instant pot high pressure for 90 mins (100 if frozen). 15 NPR. In crock pot, low for 6-8 hours, until the meat can be pulled apart. 
4. Pull meat out and shred. Add corn starch mixture to sauce to thicken it up. Whisk the slurry into the hot, simmering liquid you want to thicken. 
5. Do 10 oz portions for freezing for 3 people. 

Shrimp Scampi with Zoodles

Servings 2
Ingredients: 

• 3 TBSP Butter
• 3 TBSP Oil
• 4.5 tsp Garlic (divided)
• 3/4 Cup Dry White Wine or Broth
• 1/4 tsp Crushed Red Peppers
• Salt & Pepper to Taste
• 1/2 lb Shrimp
• Parley 
• 3 tsp Lemon Juice
• 2 Zucchini

Instructions:

1.  Mix shrimp with oil (not the oil in ingredients, just enough to coat shrimp), salt, pepper and 1 tsp garlic & let sit 30 mins.
2. Make Zoodles. Sprinkle with salt and let sit.
3. Over medium heat, melt butter & oil in skillet. Add garlic and saute until fragrant about 1 minute.
4. Add wine, salt, pepper, red pepper flakes and bring to simmer. Let wine reduce by half, about 2 minutes. Maybe more until wine flavor is gone.
5. Add shrimp and cook 2-4 mins.
6. Add Lemon juice & parsley.
7. Add zoodle and heat until just warmed through. 

Hot Dog Chili

Ingredients

• 1lb Lean Ground Beef
• 1/2 Onion
• 1-2 cloves Garlic Minced
• 2 1/2 TBSP Chili Powder
• 1 tsp sugar
• 1tsp cumin
• 1 tsp Worcheshire sauce
• 3 TBSP Tomato Paste
• 1 Cup Beef Borth
• 1 TBSP Cornstarch in 2 TBSP of cold water
• 1/2 TBSP salt to taste
• 1 tsp Paprika
• 1 tsp oregano
• 1/2 tsp black pepper

Instructions

1. Food processor onion and garlic.
2. In a skillet add ground beef and add water to break up beef. (1/2 cup?) Cook until its done. Strain the meat.
3. Add back to pan and add the rest of the ingredients. Let simmer 10 mins. 

Note: can use 1/2  tsp onion powder and garlic powder if don't have fresh. 

Saag Aloo

Servings: 4 (6?)
Ingredients

• 1 TBSP Ghee or Oil
• 1 tsp Cumin Seeds (up to 1.5 tsp) try adding 1.5 tsp mustard seeds
• 2 Green Chili Pepper ( Jalapenos)
• 2 TBSP Garlic & Ginger Paste
• 2 Cups Onions chopped
• 18 oz Frozen Spinach
• 1/2 cup Water
• 2-4 Potatoes- 1" cubes ( only one potato if adding cauliflower)
• 
  

Spices

• 1/2 tsp Turmeric
• 1/2 tsp Red Chili Powder (Kashmiri Chili Powder (or paprika))
• 1/2 tsp Garam Masala
• 1 TBSP Coriander powder 
• 1.5 tsp Salt
• 1 tsp ground Cumin

Pinch of Fenugreek
Basmati Rice 1.5 cups

Instructions 

1. Heat oil on saute mode. Add cumin seeds, green chili and saute for 30 seconds.
2. Add chopped onions, ginger and garlic. Saute 3 minutes.
3. Add the spices to the instant pot and mix well. Add 1/2 cup water and deglaze the pot. 
4. Add the spinach. Add 1 cup water. Pressure cook 4 minutes. Quick Release.
5. Use immersion blender to blend saag.
6. Add potatoes. Pressure cook 10 mins, quick release. 
7. Add pinch of Fenugreek at end.

Lunch Meal Prep Ideas

Salsa Chicken Bowl: Chicken, Lime, Salsa, Rice, Avocado
Lemon Chicken Soup
Minestone Soup
Chili
Salad

Instant Pot Creme Brûlée

Servings: 2

Ingredients:
-1 cup Heavy Whipping Cream
-1 tsp vanilla extract
-3 Tbsp sugar
- pinch of salt
-2 egg yolks

Directions:
1) Microwave heavy whipping cream for 45secs until hot but not boiling.
2) Whisk egg yolks, sugar, vanilla, salt together.
3) While whisking the egg mixture add the whipping cream
4) Divide mixture between two 8 ounce ramekins. Cover ramekins with aluminum. Pour 2 cups of water into instant pot. Place ramekins on a rack and pressure cook for 13mins ( should be wobbly in the center) NPR for 5 mins. Put in fridge.

5) Dab off moisture with paper towel before applying sugar.

6) When set, top with 1.5 tsp of sugar and burn top with kitchen torch. 

Bao Bun

Ingredients:

3 Cups All Purpose Flour

¼ Teaspoon Baking Powder (4g)

1.5 Teaspoon Dry Active Yeast (5g)

2.5 Tablespoon Granulated Sugar (35g)

2 Tablespoon Vegetable Oil

2/3 Cup -1 Cup Warm Water (200g)

16 squares of parchment paper (4”x4”)

Directions:

1. Mix Yeast with 2/3 cups warm water and 1/2 tablespoon sugar.
2. Mix Flour, baking powder, 2 tablespoons sugar in a separate bowl and whisk to combine.
3. Mix the liquid ingredients with the dry ingredients, add extra 1/3 cup of water if necessary.
4. Form a bowl and knead for 10 mins. If sticks to palm of hands sprinkle with flour. 
5. Place ball of dough in lightly greased bowl and cover. Let rise for 1-2 hours until doubled in size.
6. Punch down dough and knead a little. Divide into 16 pieces (40-50g). Roll out into an oval. Brush vegetable oil on the lower half and then fold in half so it looks like a taco. (Oil will make it open easily after it done cooking.)

Cream Puffs

No Fuss Pastry Cream Ingredients:
Makes 2 1/2 Cups

-1/2 cup sugar
-1/4 cup cornstarch
-Pinch of kosher salt
-2 cups whole milk
-4 large egg yolks
-2 tablespoons unsalted butter
-1 teaspoon pure vanilla extract

Directions: 

1. 1.Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 2.Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

Cream Puff Ingredients:
Makes 22 Puffs

-1/2 cup (1 Stick) unsalted butter, cut into pieces
-1/2 tsp salt
-4 large eggs
-1 tsp sugar
-1 cup all purpose flour
-1 cup water

Directions:

1. 1.Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. 2.In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil. Remove pan from heat and mix in flour with wooden spoon until combined. Put back over heat and continue to stir until a film forms on the bottom of the pan.
3. 3.Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
4. 4.Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan or use a 1-1/2 inch scooper. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. (Tried baking at 425 for 10 mins and 325 for 20. 
5. 5.Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Ganache Ingredients:

- 2 oz semi- sweet chocolate chips
-1/4 cup heavy whipping cream

Directions:

1. 1. Place 2 oz of chocolate chips in a small heat safe bowl.
2. 2. Heat cream (in saucepan or microwave) until it is just a simmer then remove and pour over chocolate chips. Let rest for 2 minutes then whisk until smooth sauce forms. 
3. 3. Dip the top half of filled and chilled cream puffs into chocolate sauce, allowing excess to drip off. 

Recipes adapted from Martha Stewart

Apricot Jam Burrito Hot Sauce

Ingredients

• 1 TBSP Oil
• 1/4 Cup Onion
• 1/4 Cup Chopped Jalapenos or different Pepper
• 1 Small Carrot Grate or 1/2 of big Carrot
• 2 tsp Garlic
• 1 tsp Salt
• 1/4 Cup Apricot Preserves
• 1/4 Cup Apple Cider Vinegar

Directions

1. Add Oil, Onion, Jalapenos, Carrot, Garlic and salt to small saucepan over medium high heat. Cook until soft.
2. Add Apple Cider Vinegar and Apricot preserve, cook until combined
3. Blend mixture until smooth. Add water to thin until a consistency of your liking. 

Italian Meatballs

MAKES: 48 Two Tablespoon Meatballs
INGREDIENTS:

• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 1/4 Cup Ricotta Cheese
• 1/2 Grated Onion (or 2 tsp Onion Powder) or blend in bullet
• 2 Large Eggs
• 1/2 Cup Bread Crumbs
• 4 Garlic Cloves
• 1/4 Cup Grated Parmesan Cheese
• 1 TBSP Dried Parsley (or 1/4 Fresh)
• 1 1/2 tsp Italian Seasoning 
• 1 tsp Dried Oregano (or 1 TBSP Fresh)
• 2 tsp Salt
• 1/4 tsp Crushed Red Pepper Flakes

DIRECTIONS:

1) Preheat oven to 400F. Put parchment on 9x13 pan

2) Combine all ingredients and mix by hand until fully combined.

3) Use a cookie scoop to make meatballs. 

4) Bake for 20 minutes, or until the meatballs are firm and cooked through. Meat thermometer inserted into center of meatball 165F.

Note: double batch made 87 meatballs

Crepes & Cream

NEW CREAM RECIPE
Makes 1 1/4 cups

• 1/4 cup sugar
• 2 TBSP cornstarch
• Pinch of kosher salt
• 1 cups whole milk
• 2 large egg yolks
• 1 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract

• 1/2 Cup Heavy Whipping Cream
• 3 TBSP Powdered Sugar

Directions:

1. 1) Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 
   

   2) Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
3. 3) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream. 
4. 
   

CREPE RECIPE
Makes: 6-7 Big ones 12"
              12 Small ones 9"

Ingredients:

• 1 Cup Flour
• 1 TBSP Sugar
• 1 Pinch of Salt
• 3 Eggs
• 1 2/3 Cups Milk (room temp)
• 2 TBSP Melted Butter

Directions: 

1) Sift flour, sugar, salt into bowl. Whisk in eggs and half of the milk until all the lumps are gone. Add the rest of the milk and butter and whisk until combined.

2) Heat non stick pan to medium high heat. Wipe some butter in the pan. For 9" pan at 1/4 cup of batter or for 12" pan add 1/2 cup of batter to the pan and swirl it entirely around bottom of the pan. Can use crepe tool to help in 12" pan. Cook until underside is golden brown and releases from the pan about 1-2 minutes. 

3) Lift edge of the crepe and flip the crepe over. Cook just 30 seconds or so on the second side. 

4) Fill crepe with cream filling, nutella, and strawberries or any other filling like lemon and sugar or blueberry compote.

Note: Crepes can be refrigerated and reheated in the microwave.

OLD CREAM RECIPE
Makes:  

Ingredients:

Step 1 

• 1 Cup Milk
• 3 TBSP Sugar
• Pinch of Salt

Step 2

• 2 Egg Yolks
• 1 TBSP Cornstarch

Step 3

• 1TBSP Butter
• 1/2 tsp Vanilla

Step 5

• 1/2 Cup Heavy Whipping Cream
• 4 TBSP Powdered Sugar

Directions: 
1) In small sauce pan on Medium heat, combine milk, sugar, and salt. Cook until mixture comes to a simmer.

2) In a medium bowl, whisk together egg yolks and cornstarch. Whisking constantly, slowly pour about 1/4 cup hot-milk mixture into egg yolk mixture. Continue slowly adding milk-mixture until it's all incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes. 

3) Remove pan from heat, add butter and vanilla and stir until butter melts and mixture cools.

4) Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refridgerate until chilled, at least 2 hours and up to 2 days.

5) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream.