Coconut Pandan Bread

Coconut and Pandan are one of my favorite baked good flavors. Coconut Pandan sponge cake is one of my top 3 favorite cakes. If you haven't had Pandan the aroma is sweet and floral like vanilla but it doesn't taste like vanilla at all. Pandan is used in many Southeast Asian desserts like you see vanilla used in the US. I use a Pandan extract for this recipe, you can find Pandan leaves in some Asian markets, I have some that I keep in the freezer. You can make your own extract with it. 

Crunchy Pork Belly

I find this method the easiest way to get crunchy pork belly. You can season the pork however you like. I've done Five spice,  char sui style. I only season the underside before putting the pork under the broiler. The skin doesn't need seasoning and it'll burn off under the broiler in the oven anyway.

Ajitsuke Tamago Ramen Eggs

 Ajitsuke Tamago Ramen Eggs.  We like these with Ramen bowls, on chilled noodle salads, with sticky rice, as a snack. They are very easy to make. I like the eggs soft boiled, my middle child likes the eggs medium set.  So, cook the eggs to your liking.

Play with the spices you add to the marinade as well. Try five spice, make them spicy, leave out all the spices. Also adjust the water to your liking. Less water, the eggs will be more salty. Time spent in the marinade will also determine how salty the eggs are.

It is not necessary to move the eggs around in the marinade as long as they are covered.  If you don't mind white spots on the eggs from where they are touching the sides of your container and each other just put them in the marinade and put them in the fridge. If the white spots will bother you, move the eggs around so they are evenly colored.

I make the eggs in the Instant Pot because it gives me consistent results. It doesn't matter how you cook your eggs, as long as they are cooled and peeled.

Chicken and Gnocchi Soup

This soup is a big hit with my kids! I'm so glad because it's easy to make. The fresh rosemary is so fragrant. I use store bought gnocchi for a quick meal. I've added a note at the bottom to make this without the cream. Both versions are wonderful. You can even make the soup with leftover baked chicken which is easy peasy. We love kale but if you prefer spinach that can be used also. It's a great weeknight dinner and I make extra for lunches the next day. Just heat it up and put them in a container for school.

Butter Chicken (Butter Shrimp)

This is a quick and easy version of Butter Chicken that doesn't skimp on flavor. It's great for those busy weeknights. I marinate the chicken the night before. I've also prepared the shallots, garlic, and ginger in a small container. Pour a tiny bit of olive oil cover it and keep it in the refrigerator until you're ready for it. My kids have prepped this for me. It's so easy.

We like this served over rice or with Naan bread or Pita bread. Any of those are perfect for soaking up the sauce in this dish.

 You can also make this with shrimp. The only thing with shrimp is you need to make the sauce first in the pressure cooker, I use an Instant Pot. Then stir the marinated shrimp into the cooked sauce, and let it simmer on saute mode until the shrimp is cooked. 

Butter Stewed Potatoes (Instant Pot)

What's not to love about butter and potatoes? Making these potatoes in the Instant Pot is nice and hands off. The onion is optional, so is the cream. I know that some recipes call for flour, and milk to cook with the potatoes. I like them this way. Butter Stewed Potatoes are a great side dish, and quick to make. I used to make them on the stove, the pressure cooker is easier for me.

Salmon Chowder

Salmon Chowder
It's finally getting cooler around here. It was 38 degrees this morning. I will say that it's colder here at 38 degrees than it was at 38 degrees in Maryland because of the humidity. It just chills you through. I'm loving it so I can't complain. Bundling up, wearing layers, and boots. It's wonderful. I decided to make some Salmon Chowder. It's so easy and quick to make. The ingredients can be kept on hand, if the salmon is frozen. Even the vegetables can be flash frozen after being diced. Set the carrots, celery, and onion on a baking sheet and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

Chicken Spinach Lasagna

It's been a long time since I've blogged! We've relocated to Texas and have been here since July. Still trying to get into the swing of things around here. The kids have started school and seem to be thriving. I'm so thankful! They had a very short summer due to getting out of school later than Texas schools do. We took our time getting down here and lived in a hotel for a bit until we found a house. We sold our house in the DC area and other than the kitchen with it's ample counter space and my range I don't actually miss cleaning that huge house too much. I do miss having ovens that don't heat up the house, high BTU's and water that doesn't take 10 minutes to come to a boil a WHOLE lot.

Nam Vahn Sakoo- Tapioca Pudding with Taro Root

Nam Vahn Sakoo- Tapioca pudding with Taro root.

Nam Vahn Sakoo is a tapioca pudding in coconut milk with tender pieces of taro in it. I've seen it in Lao, Thai, Vietnamese and Chinese cuisine. Nam Vahn Sakoo or Nam Van Sakoo is the Lao pronunciation. Generally this dessert is served warm with toppings like sesame seeds, crushed peanuts, or coconut flakes. I prefer it with no toppings, and will even eat it out of the fridge cold. This isn't an overly sweet dessert but you can add more sugar if you prefer it sweeter.

New England Boiled Dinner (Corned Beef)

New England Boiled Dinner

It used to be that I was the only one around here that liked Corned beef, then my oldest liked it. Now There are three of us here who like it. My oldest, my middle, and myself. My youngest likes the veggies and will eat those very happily. I stocked up on Corned beef because it was a great price and I have never made one myself from just a beef brisket. I keep saying I'm going to and I never get around to it. Maybe next year. The best part about a New England Boiled dinner is of course leftovers! It's delicious the night of, with tender veggies nom nom. But sandwiches the next day... or everything chopped up and heated in a skillet and topped with a fried egg. That is why I like to make extra, or have extra on hand!
I discovered that cooking this in and electric pressure cooker is the way to go. It's perfect because I can cook the beef from frozen or thawed in just a little over and hour. After that the vegetables take about 7-10 minutes depending on how big you cut them. I think that's my favorite part. I used to cook everything on the crock pot/ slow cooker. The problem with that is the whole house smells like corned beef. Great for the people who like it, not so much for the people who don't. Then you had to put the vegetables in and time it. There's no need to check the beef an hour out and add vegetables with the pressure cooker.

Green Chile Chicken Soup

Whole30 Green Chile Chicken Soup

This soup is just something that you can do with leftover chicken. I use the bones to make a stock and build the flavors from there. You can find my stock method here.  I have green chile roasted in my freezer. If you can not find Hatch Green Chile, you can substitute roasted, peeled Poblano peppers or Anaheim peppers. They won't be the same but they will be good. I actually ran out of what is pictured below and had to order some online.

Once you have those ingredients on hand it's really easy. There's only a ten minute cooking time in the Instant Pot, plus about 5 minutes resting time. You can get this on the table in under 30 minutes even if you use a pot on the stove though.

This isn't an authentic Green Chile Stew, it's a quick complaint Whole30 soup that is flavorful and delicious though. It's perfect to have for leftovers also.

Click to find more Whole 30

Paleo

Primal 

recipes here on Give Peas A Chance, or use the search function. 

Here's a quick video I posted on Instagram.

Green Chile Chicken Soup

(5-6 servings)

Ghee or oil to saute

1 small onion, chopped

3 medium sized red potatoes, chopped or whatever kind you have

2 garlic cloves minced

3 tomatoes, chopped

3/4-1 pound roasted, peeled hatch green chiles chopped

1 tablespoon homemade taco seasoning*

Salt

Pepper

4-5 cups stock

Shredded chicken

Serve with:

Cilantro- chopped

Lime juice

Chopped avocado

*If you don't have this taco seasoning made up use

1/2-3/4 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon marjoram

Instant Pot Method

1. Hit the SAUTE button and set it to high.
2. Add ghee or cooking oil to the pot, about 1 tablespoon.
3. Add onion, garlic, potatoes. I add them as I chop them.
4. Stir occasionally, cook until onions begin to look translucent.
5. Add remaining ingredients.
6. Cancel the SAUTE mode and set the Instant Pot to MANUAL, HIGH PRESSURE for 10 minutes. After the cooking time is over let this set for 5-10 minutes. 
7. Slowly release the remaining pressure.
8. Season to taste.
9. Serve with cilantro, lime wedges and chopped avocado.

Stove Top Method

1. Add oil or ghee to a pot or dutch oven over medium high heat.
2. Add onion, garlic, potatoes as you chop them to the pan.
3. Cook until the onions are almost translucent.
4. Add remaining ingredients and bring the pot to a boil.
5. Turn the flame down to a simmer and simmer for 10 minutes.
6. Season to taste.

Serve with cilantro, lime wedges, and chopped avocado.

Bubble Tea, Boba, Tapioca Pearls

Tapioca Pearls.

I've already posted these tapioca pearls in the Instant Pot with my Mango Lassi post, but now that its close to spring time I thought I would repost them alone. That way we can get ready for warm weather drinks. Do you like Bubble tea? What is your favorite? Smoothies? Tea? Iced coffee?

Spaghetti Squash and Meatballs

Here is a quick Whole30 Spaghetti Squash and Meatballs for you. I find the easiest way to cook the spaghetti squash is in the Instant Pot. It can be cooked ahead of time and heated in the oven while the meatballs cook in the sauce. I prep the meatballs ahead of time also, they can be kept in the refrigerator for a few days or put in the freezer. I have not baked the meatballs from frozen, but I don't see why it wouldn't work. You would have to adjust the time and add a little water to the sauce so it doesn't burn or dry out.
This was a big hit with my family. Everyone loved the meatballs. They aren't as tender as meatballs that have a bread crumb in them to me, but no one in my family said a word about it. My youngest isn't the biggest fan of spaghetti squash though. The meatballs would work with zucchini noodles also.

Masala Chai

I have for you a Whole 30 Masala Chai. Because it's a cold rainy day, and cold rainy day's call for a lovely cup of tea. Okay, any day in my book. But here we are. This original recipe can be found HERE. If you are eating paleo, add a little sweetener.

This recipe is easily scaled down to make one cup. It's about 1/4 cup water and the rest milks. I use one tea bag. Put everything in and cook in the Instant Pot for 5 minutes.

Click to find more Whole 30

Paleo

Primal 

recipes here on Give Peas A Chance, or use the search function. 

Seafood Stock

Instant Pot seafood stock.

Here's a an easy seafood stock to make whenever the stock bags in your freezer get full. You have stock bags right? Labeled seafood, beef, chicken, veggie... pork? If not start some. Put vegetable scraps, stems of cilantro and parsley in them. Chicken bones, beef bones. Once full, pull them out and make a stock.
Things I don't put in there

organ meats

broccoli

cauliflower

potatoes

onion skins

asparagus

peppers

cabbage

There's probably more, but I can't think of any right now.

Instant Pot Collard Greens

It's a shame that not more people in this house like Collard Greens. Just my oldest and I really like them, my middle and youngest will eat a serving, it it's not too spicy. Other than that DH doesn't really like them. Too bad, they are good for you. I usually make up a big batch and keep a few servings in the freezer at a time. When I get the craving, want some for dinner or over cornbread I pull it out. I have used different methods to make this, they all work fine and each one is a little different. My kids really the the creole seasoning so this one is a favorite.

What about your household? What are foods you love, but don't always make often?

BEST Hamburger and Hot Dog Buns

These bun are so very good. Every time I make them I wonder why I don't make them more often. Probably because my waistline would expand. We use these buns for pulled pork, hamburgers, French Dip, breakfast sandwiches, etc. You can shape them for sub sandwiches, chili dogs/hot dogs and sausages also.
The recipe can be found here. The dough for these can be made in a bread machine, in a mixer, or by hand.

Lao Bitter Melon Soup

Bitter Melon Soup

 Bitter melon, or bitter gourd. As a child I didn't like eating it at all. So bitter. But there's something about this flavor. It's not just bitter, it's ... complex. A word I'm using because it's just hard to describe. Like I said, as a child I didn't appreciate this at all. My mom would always say "it's medicinal!" She was really ahead of her time, now you can find this stuff in capsules! We were drinking Aloe Vera tea, artichoke tea, choking down two tablespoons of Apple Cider Vinegar before it was hipster. Sigh. Maybe that's why I'm built like an ox. *snort*

Instant Pot Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Cà Ri Gà)

This is the same recipe that is posted here, I just adapted it for cooking in my Instant Pot. I'm using the same picture because I forgot to take a picture before dinner. The picture below, is what's leftover from last night. Oops. It's leftovers from dinner and leftovers from after packing my kids lunches. Just not as pretty a picture is it, no carrots, etc? I will say though that it tastes even better today! No complaints here on flavor.

Roasted Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers

There are some meals around here that I only make once in a blue moon. One of those is stuffed bell peppers. Besides me, there's only one other person here that likes them. How sad is that? They are so yummy. It's just one of those recipes I don't make often because when I do, I make two meals. Which is something I rarely do, who has time for that? The good thing is I can make a double batch
The original recipe I was given for these uses minute rice. I never have this on hand. I usually have to buy rice just for this. Which isn't wise, because this would be the only recipe I use it in. I asked around about using regular white rice. Some people said they used raw rice, some used under cooked, some used cooked that was day old. Because I like to keep the meat raw and not precook it in a skillet, raw or under cooked rice works best. Fully cooked rice gets a bit mushy. I also discovered that we much prefer the peppers roasted first. The flavor reminds me of roasted Hatch Green Chile. So good, and there's no skin on the peppers which I don't really like. It's perfect.