Category Archives for "Recipes"

In Honour of Our Culture, We made the Traditional Filipino Adobo!!!

With Carassauga being this weekend, we decided to make our favorite traditional Filipino Adobo!  To save time, we did another Pot-In-Pot recipe using our InstantPot to cook both our Chicken and our Steam Rice at the same time.  We will be using our 6 qt. InstantPot DUO to do this.  Below is the stove top version we used to use if you'd like to try it this way.    

Serves 6

Prep Time 15 minutes

Cook Time 2 minutes Saute Mode then 8 minutes High Pressure in the InstantPot

+ Natural Release for 10 minutes = 20 minutes total

Ingredients

  • 8 chicken thighs with skin and bone-in 
  • 1 tbsp vegetable oil
  • 1 medium yellow onion chopped
  • 12 crushed garlic cloves or 3 tbsp of minced garlic
  • 1 tsp whole black peppercorns
  • 1 tsp red pepper flakes
  • 3-4 dried bay leaves

Sauce

  • 1/4 cup of Filipino soy sauce such as Silver Swan
  • 1/3 cup low sodium soy sauce
  • 1/3 cup of Filipino vinegar
  • 1 tbsp fish sauce
  • 1 tbsp sugar

Slurry Post-InstantPot to thicken up the sauce

  • 2 to 2 1/2 tbsp cornstarch
  • 3 tbsp cold water

Rice (Only if you're gonna try a Pot-In-Pot)

Depending on the size of your pot to put in (either oven-proof glass or stainless steel), the ratio of water and rice should be 1:1.  We recommend either 1 cup or 1 1/2 cups of rice cleaned with an equal ratio of water.

Instructions for Making this in the InstantPot

  1. Turn your InstantPot on to the Saute mode and in it's highest setting and while this is heating up, make your sauce and mix the ingredients well.
  2. Once ready, add in your vegetable oil and then your onions which you'll saute for about 2 minutes to 3 minutes.  Add in the garlic, black peppercorns, and dried bay leaves and saute for another minute.
  3. Using your sauce, deglaze the bottom of the pot scraping any bits that are stuck.  Add in all of your sauce and then put your chicken in skin side down and then turn them over to ensure they have absorbed the sauce.
  4. Place you trivet into the pot and then you bowl of rice on to the trivet.
  5. Close the InstantPot and then set to high pressure for 6 minutes ensuring that the vent is in the closed position.
  6. While waiting, turn your oven on to broil and prepare a baking sheet or dish.
  7. After the cycle is complete, turn the InstantPot off and allow it to naturally release for 10 minutes.  Once completed, open the vent and allow the remaining steam to be released.  Once the pin drops, open the InstantPot, remove the bowl of rice and the trivet and then transfer you chicken to a baking dish.
  8. Turn your InstantPot back onto Saute mode and mix in your cornstarch slurry in increments.  The sauce will thicken.
  9. Baste your chicken with the sauce and put it into the oven for about 5 minutes.  Keep mindful that it you watch that they don't burn.
  10. Once finished, Baste the chicken again and use remaining sauce on the side for the rice,
  11. Serve with your rice and enjoy!

How We Used to Do It ~ The Stove Top Way

Ingredients

  •  4 to 5 lbs chicken thighs with skin and bone-in
  • 1/2 cup Filipino vinegar
  • 1/2 cup Filipino soy sauce
  • 4 cloves of crushed garlic or 1 tbsp minced garlic
  • 1 tsp black peppercorns
  • 3-4 bay leaves
  • steam rice to serve with (made separately)

Instructions

  1. Combine everything in a large pot and refrigerate for 1 to 3 hours so that the chicken soaks up the marinade.
  2. Bring the chicken to boil and then lower the health.  Cover and let simmer for 30 minutes stirring it occasionally.
  3. Remove the lid and simmer until the sauce has reduced and thickened - for about 15 to 20 minutes.
  4. Serve with your rice and enjoy!


We would like to give credit to Amy & Jacky and C. Domingo for their original recipes that we slighly modified.​​​


Got Some Orange Juice Left in the Fridge? Why Not Make It Into Some Orange Chicken…

Chicken the Orange Ginger Way!

We're really starting to love using our Instant Pot.  It's been kind of like the FitBit - a motivational tool that as encouraged us to use our kitchen more and create wholesome food vs. restaurant bought food.  Here's another great recipe that we've come across and the beauty of it is that we experimented with the Pot-In-Pot so we were able to make some steam rice at the same time our main dish was cooking.  We're hoping that you enjoy it too!  Just a reminder that the InstantPot that we use is a DUO 6 qt..  We have provided the alternate Non-Instant Pot user recipe on the bottom and how to make this using a slow cooker instead.

Serves 6

Prep Time 15 minutes

Cook Time 5 minutes in the InstantPot

+ Natural Release for 10 minutes = 15 minutes total

Ingredients

  • 2 tbsp vegetable oil
  • 2 lbs chicken breast or thighs cut into 1-2" pieces
  • 1 cup orange juice
  • 1 tbsp grated ginger
  • 6 cloves of minced garlic
  • 1 tbsp rice wine
  • 1/2 cup tomato sauce *optional (not to be used if using a slow cooker)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1 tbsp of Sriacha - can be omitted if you don't like spice
  • zest from an orange for garnish
  • 2 tbsp cornstarch
  • 2 tbsp orange juice

Instructions for Making this in the InstantPot

  1. Dry your chicken as much as possible as it is important that it has minimal moisture.
  2. Press Saute until you are in its highest setting which is the "More" setting on the InstantPot.  Wait for the Instant Pot to read HOT.
  3. Add the oil and then the chicken and saute the chicken for 2 to 3 minutes stirring it so that it doesn't stick to the bottom.  You want it to cook until it starts to get a golden color.
  4. Once done, check that bits of chicken are not stuck to the bottom of the pot.  If so, deglaze it with about 1/4 cup of orange juice and scrape the bottom with a wooden spoon.  Make sure all the stuck bits are removed.
  5. Add these ingredients:  the remaining 3/4 cup of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, and Sriracha (if you'll be using it) in to the pot.
  6. Add the tomato sauce in if you want a bit more tanginess.
  7. Stir gently to combine all the ingredients.
  8. ***If you'd like to make steam rice at the same time - using a glass bowl or stainless steel bowl - add 1 cup to 1.5 cups rice (clean the rice) and equal parts water.  Use a trivet on top of your meat to support the bowl of rice.  See photo below.
  9. Close the lid and select Manual or Pressure Cook on High Pressure for 5 minutes ensuring the vent is closed.  While waiting combine the 2 tbsp cornstarch to the 2 tbsp oral juice.
  10. Naturally release for 10 minutes..  Turn off the heat and release the remaining pressure by opening the vent.  
  11. ***If you included rice, remove bowl of rice to continue finishing your Orange chicken.
  12. Select the Saute function and put on Low the add the Cornstarch orange juice slurry it in.  Simmer for 2-3 minutes.
  13. Let stand for 5-7 minutes.
  14. Serve over rice and garnish with orange zest and green onions.
Chicken the Orange Ginger Way!

Instructions for Making this in the Slow Cooker

  1. The slow cooker does not require as much liquid as the InstantPot so you can either reduce your combine liquid by 1/4 cup OR increase your chicken by 1/2 lb.
  2. Using your stove top, brown your chicken for 2 to 3 minutes and remove the liquid.
  3. In a separate bowl, mix your ingredients together:    3/4 cup of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, and Sriracha (if you'll be using it).  Depending on whether you added the extra 1/2 lb chicken place the mixture into the slow cooker or if not, remove a 1/4 cup of the mixture then place this into the slow cooker.
  4. Cook on high for 4 hours.
  5. Mix together the 2 tbsp orange juice and 2 tbsp cornstarch and add slurry to slow cooker and mix well.  Let stand for 5 to 10 minutes.
  6. Add on top of rice and serve. 

Even though the slow cooker has been our best bud in the kitchen for many years, it seems that our InstantPot has taken over.  You definitely can't compare the tenderness of the meat, the speed at which it cooks food and the ability to cook multiple items at once.  It has been quite the time saver for our family of 5.

Thank you for reading our Recipe Corner!

We would like to give Sweet & Savory Meals credit for the original recipe we adjusted.

Rib Rageous Recipe

Rib Rageous Recipe

Who doesn't like a good rack of ribs?  We've always been a fan of "fall-off-the-bone-ribs" and definitely enjoy trying and testing out new and savory recipes especially when it gives us an excuse to use the newest member of our kitchen - our InstantPot.  Although the recipe and images provided are for creating these ribs in the InstantPot, we will shortly be testing this recipe out in our crockpot (slow cooker).

Serves 8

Prep Time 15 minutes

Cook Time 25 minutes in the InstantPot

+ Natural Release for at least 10 minutes = 35 minutes total


Dry Ingredient List for the Rub

  • 1 tsp ground black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tbsp dry mustard
  • 1 tbsp paprika
  • 1 tbsp onion powder 
  • 1 tbsp brown sugar

What Goes in the Pot

  • 3-4 lbs of baby back pork ribs with the rub, rubbed all over on every inch of your ribs
  • 1/4 cup apple cider vinegar
  • 1 cup of water
  • 3 cups of apple juice

What You'll Need Post Instant-Pot or Post Slow Cooker

For you savvy cooks, you can make your own BBQ Sauce to brush on or if you're like me and always in a rush, you can use your favorite store bought BBQ sauce.

Instructions for Making this in your Instant-Pot

  1. Prep your dry ingredients in a small bowl and whisk them together.
  2. Remove the membrane from the back of your ribs by making a small slit with a sharp knife and then peeling it off.
  3. Turn your InstantPot on and put it in Saute Mode to heat it up which shortens its warm up time.
  4. Season your ribs generously and do not leave any visible meat unseasoned.
  5. Get out your trivet and place it in the InstantPot and then put "What Goes in the Pot", in the pot with your ribs in a standing up position like in our photo below.
  6. Pop the lid on, close it and make sure your vent is in the closed position.  Use your Meat/Stew setting and set your timer for 25 minutes with the keep warm cycle in the off position.
  7. Once finished allow the InstantPot to naturally release.  This can take from 10 to 15 minutes  At this time, turn your oven on to broil in preparation for your ribs.  You can also get a baking sheet with parchment paper on it ready to transfer the ribs to the oven once they are done.
  8. You can also get your BBQ sauce ready at this time.
  9. Once the natural release is complete which you can check by opening the vent carefully and by checking if your pin has dropped, remove your ribs and place onto your baking sheet.
  10. Brush both sides generously with your BBQ sauce and then place it in the oven for approximately 5 minutes.  Make sure to keep an eye on them so they don't get burned.
  11. Once done, enjoy and serve.
Rib Rageous Recipe

Thank you for reading our post!

We would like to give credit to Jo Cooks for this awesome recipe!

We will be trying this in the Slow Cooker because not everyone has an InstantPot and then updating directions for making it using this.

What do you do on a Cloudy Day with Kids? Make Chocolately Cheesecake using the InstantPot

So after hesitating for a couple of months on whether or not to purchase the InstantPot (we purchased the 6qt. DUO), we took a leap of faith and finally did it and purchased this wonderful kitchen machine about a week ago. It has been a great experience so far and we're happy to say that this thing can do about anything. We've made Roasts in it, Pasta in It, Rice in It, Chicken and Shrimp in it, Ribs and quite a bit more since it has been an addiction to use it since we got it. It's kind of like not realizing the capabilities of a smart phone until you get it and then realizing how on earth did you survive without it before. Anyhow, to test its limits we decided that we would make a Chocolately Cheesecake.


Total Prep time - for us it was 15 to 20 minutes only because we were making it with two kids assisting us.
Cook time - 28 minutes on high pressure and 15 minutes on natural release

Ganache topping and garnish done the next day - 5 minutes 

Overnight Refrigeration is required so if you're going to make it for a party - plan on doing it the day before

To create this we needed a 7" Spring Form - I purchased one made for the InstantPot only because I didn't have one since I am not a baker by any means and I'm glad I did as it is made of silicone and glass which is perfect for not sticking so you won't need to grease anything.

The ingredients you'll need are:

For the base or crust:

  • 22 Oreo cookies crush by hand or with a food processor
  • 4 tbsp of unsalted melted butter

For the Cheesecake:

  • 2, 250g packages of cream cheese - we used one light and one regular (kept out for 2 hours at least so they are nice and smooth)
  • 1/4 cup white sugar - or sweetener such as Splenda or Stevia
  • 1/4 cup brown sugar 
  • 1 tbsp cocoa powder
  • 1 egg (room temperature)
  • 2 egg yolks (room temperature)
  • 1/4 cup sour cream
  • 1, 250g bag of dark chocolate chips, melted
  • 1 tsp vanilla extract
  • 1 tbsp flour

For the Ganache

  • 3/4 cup of chocolate (milk, dark - any type you prefer)
  • 3 oz. of heavy whipping cream

Instructions

The Base Layer or Crumble

  1. Prior to mixing the ingredients, if you have to use a springform pan, spray it with cooking spray.
  2. Place 2 cups of water at the bottom of the InstantPot.
  3. Make a aluminum foil sling by folding a 12" to 14" piece of aluminum foil in half.  This will aid in putting the springform into the InstantPot and then removing it.
  4. Use a food processor or if you don't have one, you can also do it by hand and crush your 22 oreo cookies and then mix them with the 4 tbsp of butter.  We don't have a food processor so we used the attachment on our immersion blender to do this.  
  5. Layer the crumble mixture on the bottom of your springform and then put it in the freezer for 10 minutes to harden the butter.

Creating the Cheesecake

  1. Melt your bag of dark chocolate in a double boiler stovetop or using the microwave.
  1. Again, if you have a food processor, this would be ideal in mixing all of your ingredients together.  We didn't so we used our mixer to do this.  Combine your two packages of cream cheese with the brown sugar, white sugar (or sweetener), and cocoa powder.  Allow it to mix until all the ingredients are blended together.  
  2. Then add in your eggs - first your whole egg and then your egg yolks.
  3. Then add in the melted chocolate and the sour cream.
  4. Scrape the sides of your bowl to ensure that the mixture if homogenous and add the vanilla and flour and continuing mixing until the consistency is creamy.
  5. Pour the mixture into the springform and even it out with a spatula.  Place the springform on your aluminum sling and lower it into your InstantPot which already has your 2 cups of water in it.  
  6. Set your InstantPot to maximum pressure for 28 minutes and allow it to naturally release for 15 minutes.  Make sure to remove the Keep Warm setting. 
  7. Unlock lid and use sling to transfer springform to cooling rack for an hour and then refrigerate overnight!

Ganache - Next Day

  1. Heat the heavy whipping cream to simmer and then add 3/4 cup of chocolate and turn off the heat.  Mix well until smooth and creamy and the poor over your cheesecake.
  2. Use a spatula to spread it all around and then refrigerate once again.  While the ganache is setting you can create garnishes to add a little extra to your cheesecake.  We made strawberry rosettes to top ours.
  3.  Enjoy!

Stay Tuned as we will be posting a video shortly!!!

We hope that you enjoyed this recipe.  We sure did!  Thank you and we hope to bring you more from our Recipe Corner!

Lasagna Pie

So I came across a video of a fun way to make lasagna using a glass bowl. Click here for the link to the video of their UpSideDown Lasagna. After searching high and low I couldn't find the exact ingredients or the recipe BUT decided to try it anyways. To my surprise, it turned out really well and Dr. Lee was definitely happy with dinner that evening. I had to modify things a bit but here goes.

Ingredient List

  • 1 tsp salt - for water when boiling Lasagna
  • 12-14 pieces of Lasagna Pasta (do not buy the "No Bake" as you need to boil it to give it flexibility)
  • 1lb Ground Beef
  • 1lb Ground Chicken
  • 1 can Tomato Sauce
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 tub of Ricotta Cheese
  • 1 cup of grated Mozzarella
  • 1/2 cup of grated Parmigiano Reggiano

Boil hot water, add salt so the pasta won't stick together. Boil 12-16 pieces of lasagna pasta until al dente (about 10-12 minutes).
During this time, cook ground beef and ground chicken until there is no pink left, see video here.  Drain the water from the pan. Add in the Oregano and the Basil. Stir into the ground meat and then add in the tomato sauce. Add this in incrementally as you don't want the mixture to be too liquid. Remove from heat.

Preheat the oven to 375F. I didn't have a glass bowl so I used a pie dish. Spray the bottom of the dish with non-stick cooking spray or use some oil and spread it around so that the lasagna does not stick. Lay your bowl or dish on top of a clean kitchen towel or paper towel. This is the tricky part if you're using a pie dish because the noodles are a bit slippery and may want to slide down as you layer them into the dish. Layer them like this.

Once you have layered your lasagna, add 1/2 cup shredded mozzarella, then 1/4 cup parmesan, your ground meat, and 1/2 the tub of ricotta.  Cut some of the leftover lasagna and put it over these layers.  Repeat the process but save some of the mozzarella as a topping. After your layer of ricotta, fold over the outer lasagna pieces as in the photo below. 

Bake covered for 35 minutes to 40 minutes. Remove the cover and put the remaining mozzarella on top. Broil for a few minutes until the shredded mozzarella is a golden colour. Wait 5 minutes to cool, cut with a knife and use a pie server to lift it onto your plate.  Enjoy!!!

By Sue Ellen Umali-Lee & Dr. Samson Lee

Treasure Fold

The Chinese New Year (the lunar year of dog) is on February 16, 2018.

I came across this delicious and balance meal  recipe.  Hope you enjoy it and bring you treasure and fortune.

Eight Crystal Treasure Fold

Chinese New Year's celebrations feast all the senses, especially at banquet time.  This colourful mixture of Ontario vegetables gets stir-fried with chicken and then piles onto crunchy lettuce leaves.  Roll them up and eat by hand as a delicious first course.  Hoisin sauce is a dark oriental sauce, available in the Asian food section of many grocery stores.  Recipe courtesy of Food land Ontario.

Ingredients

45 ml      each soy sauce and white wine

15 ml      cornstarch

10 ml       rice or white vinegar

2               boneless skinless chicken breasts, very thinly sliced

25 ml        vegetable oil

15 ml        minced fresh ginger root

2               cloves garlic minced, peeled and sliced carrots

1                sliced onion, green onion

250 ml      shredded cabbage, sliced mushrooms

500 ml       bean sprouts

1 or 2        heads lettuce separated

125 ml        Hoisin sauce

Directions

Combine soy sauce, wine, cornstarch and vinegar; transfer generous 1 tbsp(15 ml) to bowl and set remainder aside.  

Add chicken to bowl and toss to coat. In large nonstick skillet, heat oil over medium heat; cook ginger, garlic and onion for a few minutes until starting to brown.  

Stir in chicken; cook until no longer pink.  Add carrots, cabbage, red pepper and mushroom; cook, stirring until vegetables soften but still crisp.

Stir reserved soy sauce mixture; add to pan along with green onion  and sprouts; gently stir-fry until sprouts and translucent and sauce is thickened, 2 to 3 minutes.

Place bowl of lettuce leaves, bowl of warm vegetable mixture and bowl of the Hoisin sauce in center of the table. 

Each diner then takes lettuce leaf, spreads it evenly with a few spoonfuls of the Hoisin sauce and tops it with some of the vegetable mixture; gently fold and roll lettuce into bundle to eat.





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Crock-pot Chili Dinner

Now as the weather gets colder and the days are shorter, we need to make every second count. As working parents ourselves, we know how exhausting it can be to work all day then having to come home and try and get a nutritious meal on the table in 30 minutes.

To help your evenings go a bit smoother, we recommend this Crock-Pot Chili recipe for a healthy meal that is ready to eat as soon as you get home.

Ingredients(8 servings)

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey (can be replaced with beef/chicken/pork etc)
  • 2 (10.75 ounce) cans low sodium tomato soup
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can of corn
  • 1/2 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  •  salt to taste

Instructions

  • Heat the oil in a skillet over medium heat.
  • Place turkey in the skillet, and cook until evenly brown; drain.
  • Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion
  •  Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt
  • Cover, and cook 8 hours on Low or 4 hours on High.

We hope this helps warm your bellies and helps you conquer your day, enjoy!

This recipe is from allrecipes.com