Instant Pot Chicken Pot Pie

This recipe is adapted from a slow-cooker one in Healthy Slow Cooker Revolution by America's Test Kitchen. I love the taste of the slow-cooker version, but (like many chicken recipes for the slow-cooker), it has a cook time of about 4 hours. But I'm rarely home in the afternoon to start the crock-pot! I need my slow-cooker recipes to go for 8 hours so I can start them before I leave in the morning. Instant Pot to the rescue! For my Instant Pot version, I swapped chicken thighs for breasts, replaced cream with ordinary milk, and waited to add the flour until after pressure cooking.

Ingredients

Stew:
2 Tbsp unsalted butter
8 oz cremini mushrooms, trimmed and sliced thin
4 carrots, peeled, halved lengthwise, & cut 1/4 inch thick
1 onion, chopped fine
2 Tbsp tomato paste
1 tsp minced fresh thyme (or 1/4 tsp dried)
2 C chicken broth, plus extra as needed
1 Tbsp low-sodium soy sauce
salt and pepper
4-5 bone-in chicken thighs, skins removed, trimmed of excess fat
1 C frozen peas
1/2 C milk
1/3 C flour

Topping:
1 3/4 C flour
1 oz Parmesan cheese, grated fine (1/2 C)
1 1/2 tsp baking powder
1/2 tsp baking soda
4 Tbsp unsalted butter, melted
2/3 C buttermilk

Directions

Preheat the oven to 450°.

Make the stew:
On the sauté setting, melt 2 Tbsp butter. Add mushrooms, carrots, and onions and cook until softened and lightly browned, about 8 minutes. Stir in tomato paste and thyme and cook until fragrant and a fond starts to form on the bottom of the pot, about 2 minutes. Slowly stir in broth, soy sauce, and 1/2 tsp salt, scraping up browned bits. Season chicken with salt and pepper and nestle into liquid. Close and seal the lid, and cook on high pressure for 10 minutes, followed by a 10 minute natural pressure release.

Meanwhile, make the crumble topping:
Line a baking sheet with parchment paper. Whisk flour, Parmesan, baking powder, baking soda, 1/4 tsp salt, and 1/2 tsp pepper together. In a separate bowl, whisk buttermilk and melted butter together. Add buttermilk mixture to flour mixture and gently stir until just combined and no pockets of dry flour remain. Do not over-mix. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch and spread evenly on parchment-lined baking pan. Bake until fragrant and golden brown, about 15 minutes, rotating sheet halfway through. Let cool on baking sheet.

Finish the stew:
After 10 minutes of natural pressure release, turn the valve to venting and allow any remaining pressure to escape, then open the lid. Remove the chicken pieces to a plate and let cool slightly. Meanwhile, stir the flour into the milk, then stir this mixture into the liquid in the pot. Use the lowest sauté setting to bring the pot back to a gentle simmer, stirring frequently until smooth and thickened. Stir in the peas, turn off the pot, and let the residual heat gently cook the peas. Shred the chicken into bite-sized pieces with two forks and discard the bones. Stir shredded chicken back into the pot. Adjust consistency of stew with hot broth if needed, and season to taste with salt and pepper.

Serve in bowls, topped with crumble topping.

Makes 4 to 6 servings,  total time about 40 minutes

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Pizza Puffs

I got the idea for these pizza puffs from Cooking With My Kid, where a broccoli version was featured for Meatless Monday. I wasn't feeling the all-veggie vibe, so I made mine with turkey sausage, spinach, and a little bit of pepperoni for zing. I felt pretty virtuous- the whole wheat, spinach, and turkey sausage seem pretty healthy to me!

These yummy puffs seem pretty versatile- I think you could change the kind of cheese and swap out a wide range of fillings. Just keep the basic proportions the same- 3/4 C Cheese and 1 1/2 C total fillings. I think next I'll try breakfast-y ones with sausage, mushrooms, and cheddar.

Ingredients:

3/4 C whole wheat flour

3/4 tsp baking soda

1/2 tsp garlic powder

1 tsp Italian seasoning

3/4 C milk

1 egg, beaten

3/4 C mozzarella cheese

3/4 C frozen chopped spinach, thawed under running water and squeezed mostly dry

1/2 C cooked Italian turkey sausage, diced

1/4 C pepperoni, diced

Steps:

1. Prepare your ingredients: shred the cheese, dice the sausage & pepperoni, and thaw and squeeze dry the spinach.
2. Preheat the oven to 375, and grease a set of 24 mini-muffin tins.
3. Whisk together the flour, baking powder, garlic powder, and Italian Seasoning.
4. In a small bowl, lightly beat the egg. Beat in the milk.
5. Whisk the milk mixture into the dry mixture.
6. Stir in the cheese, spinach, sausage, and pepperoni.
7. Allow the batter to sit for 10 minutes.
8. Quickly stir the batter once more, then scoop evenly into the greased mini-muffin tins.
9. Bake at 375 until slightly puffed and golden.

Serve warm, with pizza sauce for dipping. Leftovers keep well in the fridge, freeze well, and reheat nicely in the microwave or toaster oven.

Summertime Strawberry Sorbet (Pops)

Ah, Summer! Here in Maryland that means hiking, swimming, kayaking, chasing fireflies... and day after day of hot, sticky, humid weather that leaves you panting and sweat-soaked after just walking outside to get the mail. The antidote? Strawberry Sorbet Pops. You can make this recipe in your ice-cream maker and get actual sorbet, but I forgot to put the cold part of my machine in the freezer, so my girlfriends and I made pops instead. I think I like the pops better. What's that you say? You don't have retro-fabulous Tupperware Popsicle molds? Keep your eyes peeled at yard sales and thrift stores- they show up often. In the meantime just mold your pops in Dixie Cups with popsicle sticks or straws. Put a little foil over the top and poke your stick through, to hold it up until the sorbet freezes.

Ingredients:

1 lb fresh strawberries

3/4 C Sugar (yes, you really need that much. trust me!)

1 Tbsp lemon juice

1tsp real vanilla extract

Directions:

Rinse the strawberries, remove the stems, and slice them up into a big bowl. Add the sugar, lemon juice, and vanilla and allow to sit for at least an hour, no more than two, until the berries get all juicy and mushy. The fancy cooking word for this is "macerate," which is very fun to say. Then dump the whole mess into your blender or food processor and puree it. Pour the puree into popsicle molds and freeze. Or, churn it into sorbet according to your ice-cream maker's instructions (don't forget to freeze the cold part of your machine the night before, like I did). These pops are delicious, sweet & creamy-textured, perfect for Summer. Enjoy!

(This recipe is slightly adapted from The Perfect Scoop of Strawberry Sorbet on www.yumsugar.com. Mainly we took out the kirsch and added vanilla, increased the lemon juice, and made pops instead of churned sorbet.)

Ginger Apricot Softies

This recipe started out as scones, but after I modified it to fit my friend V's food sensitivities, what we got was a batch of big, soft cookies. They were delicious.

Ingredients:

1/4 tsp lemon juice

1/3 C soy milk

1/4 C sugar

1 C flour

2 Tbsp almond meal (can substitute corn meal)

1 1/4 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground dried ginger

4 Tbsp melted dairy-free margarine

1/2 tsp vanilla

1/4 C dried apricots, cut into small bits

Directions:

Preheat the oven to 350F. Line a baking sheet with parchment or nonstick foil. In a small bowl, stir the lemon juice into the soy milk and set aside to thicken. In a large mixing bowl, whisk together the sugar, flour, almond meal, cream of tartar, baking soda, salt, and ginger. Add the melted margarine to the thickened soy milk mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir with a large spoon, being careful to scrape the sides and bottom and incorporate everything well. Gently stir in the apricot bits. Scoop the dough out onto the prepared baking sheet to form 12 biscuits and flatten slightly. Bake 15-18 minutes or until the bottom edges are golden brown. Share with friends to prevent eating all 12 by yourself in one sitting.

Make-ahead baked mashed potatoes

This recipe comes from my Aunt Nancy. You can make it with instant mashed potatoes, or make 'em from scratch. Honestly, it tastes creamy, rich, and delicious either way. Just mulitply the recipe to reach the number of servings you need. This is EXCELLENT for big meals like Thanksgiving and Christmas, when you can do the messy peeling and the steamy boiling, draining and mashing days ahead, rather than dealing with it all at the last minute when kitchen space is at a premium.


Ingredients:
non-stick cooking spray, plain or butter flavored
6 servings of mashed potatoes, prepared without butter.
4 oz cream cheese
1 egg, beaten
1-2 Tbsp butter, cut into small bits.

Optional additions:
Cheddar or parmesan cheese (mixed in and/or sprinkled on top)
1/2 tsp garlic powder or flakes
1/2 tsp onion powder or flakes
1/2 tsp butter flavoring, or 1 tsp Butter Buds or similar
crumbled bacon (to sprinkle on top)

Instructions:
Spray a baking dish with nonstick spray (1 qt size for a single 6-serving batch). Prepare mashed potatoes by your preferred method, but omit any butter in the recipe. Allow the potatoes to cool somewhat- they should be hot enough to soften the cheese, but not hot enough to cook the egg. Blend in the remaining ingredients, except butter. I often mash the potatoes in my stand mixer when making a large batch, then simply continue adding ingredients. Transfer potato mixture to baking dish, dot with butter, and top with cheese or bacon if desired. Allow to cool completely, then cover tightly and refrigerate up to 3 days.

When ready to bake, preheat oven to 375F, uncover dish, and bake 30 minutes. Potatoes should rise slightly in the dish and develop a nice crust on top, but will be fluffy and delicious inside.

Home-Made Donuts with Chocolate Glaze

These are OMG delicious! Make these when friends are over, or else you'll eat them all and get a tummyache.

2 1/4 tsp active dry yeast
2 Tbsp warm water
3/4 cup warm milk)
2-1/2 Tbsp softened butter
1 egg
1/3 C granulated sugar
1 tsp salt
2-3/4 C all-purpose flour
3 C vegetable or canola oil, or enough for deep-frying

In the bowl of a stand mixer (fitted with a dough hook), combine all of the dry ingredients, except the yeast. In a large glass measuring or small bowl, dissolve the yeast in the warm water. Add the milk and egg and stir to combine. Pour this liquid mixture into the flour, add the butter, and turn on the mixer to medium-low. When the dough is well-combined and kneaded smooth, check it for consistency: it should feel like a very soft bread dough, but not too sticky to handle. Knead in more flour if required, in small increments.

Remove the bowl from the mixer and clean off the dough hook, returning extra dough to the bowl. Cover the bowl and leave it in a warm place for about an hour, or until the dough has doubled in size. Not sure? Poke the dough with your finger. If the dent remains, instead of springing back, it's ready.
Dump the dough out onto a HEAVILY floured surface, and roll or pat it out to about 1/2 inch thick. Heavily flour your hands and/or rolling pin. Use a cookie or biscuit cutter about 2 1/2 inches in diameter to cut out your donuts, and a bottle cap about 1 1/4 inches to cut out the holes. Save the holes and other scraps- they'll be just as tasty!
Spread your your cut donuts several inches apart on a cookie sheet and let them rise again in a warm place, about 30-40 min, until puffed up to twice their size. .

Near the end of the rising time, heat your frying oil to about 350 degrees- this is easiest if you have an electric deep-fryer or skillet with a thermostat. Otherwise, use a steep-sided frying pan over medium heat and watch it carefully. Drop a scrap piece of dough in to test: it should instantly bubble rapidly, but not burn.
Fry each doughnut, donut hole, and scrap for about 30 seconds per side, or until light golden brown -- the color is key. Put only a few in the oil at once, and flip carefully with long tongs or a heat-proof flat slotted spoon.
Cool 5 minutes on paper towels.

CHOCOLATE GLAZE
3 tablespoons softened butter
1 cups powdered sugar
1/4 teaspoon vanilla extract
1/6 cup hot water
1/2 cup semisweet chocolate chips

Combine the butter with the powdered sugar and blend with an electric mixer.
Add the vanilla and hot water, and mix until smooth.

Melt the chocolate chips in a microwave-safe bowl in the microwave for 15-20 seconds. Stir, then microwave another 15 seconds and stir again until completely melted.
Add the chocolate to the plain glaze mixture. Blend until smooth.
When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Nana's Anise Cookies

A guest post from my friend V, who continues the family tradition of making these Italian Christmas treats each year. They have a very strong licorice flavor!

Ingredients:
3 eggs
1 stick of butter (1/2 cup)
1/2 cup sugar
1 tsp vanilla extract
2 tsp anise extract
1 TBSP baking powder
2 1/2 c flour

Directions:
Cream butter and sugar. Beat in eggs and extract. In a separate bowl, mix dry ingredients. Mix dry ingredients into wet ingredients. Roll cookies into shapes with hands. Bake at 350 for approximately 10 minutes until light brown.


Glaze:
1/4 c powdered sugar
1/2 tsp anise extract
water if needed
nonpareil sprinkles :)

Dip the cookies into the icing and then into nonpareil sprinkles.

Air-fried Pork Chops

This is a guest post from my friend V:

I had thin sliced pork (7 slices to the pound instead of 4), so it came out a bit dry. Next time, I'll remember to cook it less :) I used Trader Joe's Garlic Aoli Mustard (no Dijion) and it tastes really yummy!

Ingredients
1 pound pork loin chops
24 tsp (1/2 cup) Dijon mustard
1/2 cup Italian bread crumbs
1 teaspoon salt
1 teaspoon pepper
Canola oil spray

Directions
Slice pork into four 4-oz. portions.
Thickly coat pork chops with Dijon mustard (you may not need all of the mustard). In a shallow bowl, combine bread crumbs and seasonings. Dredge pork chops in crumbs. Arrange pork chops on a wire rack set on top of a sheet pan. Spritz bread crumb coating with a little bit of oil spray. Place under broiler and cook on both sides until coating is brown, about 5 minutes on each side.

Mudballs

This is my most requested holiday goodie. Is it a cookie or is it a candy? Who cares!


Ingredients

• 3 cups rice crispies
• 3 cups powdered sugar
• 1 stick butter
• 1 regular-size jar of peanut butter
• 2 1/2 cups chocolate chips
• 1/4 bar paraffin wax (usually sold near the jello, candles, or canning supplies in supermarkets)

Directions:
In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, mix together the rice crispies and powdered sugar. In a microwave-safe bowl, melt the butter and peanut butter together in the microwave and stir into a soupy mess. Pour the melted mixture over the cereal mixture and combine, mixing with your hands or the stand mixer on low speed, until mostly uniform. (Do not try this with a hand mixer!)

Chill this mixture, then roll into walnut-sized balls (I use a melon baller for this step), and place on wax-paper-lined cookie sheets, and chill again. Meanwhile, chop up the paraffin into little bits, and melt the chocolate and paraffin together (use the microwave or a double-boiler), stirring until smooth and liquid.

Using small tongs, dip each peanut butter ball quickly into the chocolate, turning to coat, and then return to the wax-paper-lined trays and chill once more to set the chocolate. Store in a sealed container in a cool place, or in the fridge.

Maple Granola

This stuff is seriously delicious. It's calorie-dense, but full of healthful things like nuts and dried fruit. It's certainly much better for breakfast than store-bought cold cereal.

I adapted this recipe from Alton Brown's granola. My version takes out the coconut (I'm allergic), and adds more kinds of nuts. For the dried fruit, you can use anything approximately raisin-sized. My favorite is dried blueberries, but they are expensive. I've had yummy results with craisins (dried cranberries), regular and golden raisins, and dried apricots chopped into raisin-sized bits. I often mix several fruits to make up the amount.

I buy my nuts, seeds, and dried fruit at Trader Joes, whenever I can get there. Their nut prices are much cheaper than most other stores, and the quality is great. TJ's is also my best-price source for real maple syrup, which is an absolute requirement here. Don't even think about using that fake-maple pancake syrup. If you desecrate my granola recipe with that junk, I will hunt you down!

Ingredients:
4 cups rolled oats
1 cup raw slivered or sliced almonds (I prefer sliced when I can get them)
1 cup raw cashews, coarsely chopped
1/2 cup raw sunflower seeds
1/2 cup raw walnuts, coarsely chopped
1/2 cup brown sugar
1 Tbsp cinnamon (optional)
2/3 cup REAL pure maple syrup
2/3 cup vegetable oil
1 teaspoon salt
1 1/2 cup dried fruit, in pieces approximately raisin-sized

Directions:
Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, brown sugar, and cinnamon (if using).
In another bowl, combine the maple syrup, oil, and salt. Combine both mixtures and pour onto 2 non-stick or foil-lined sheet pans. Toast in the preheated oven 1 hour and 20 minutes, stirring every 20 minutes.

Remove granola from oven and dump into a large bowl. Add the dried fruit and mix until evenly distributed. Allow to cool completely before storing in an airtight container in a cool place.

Delicious in a bowl of milk as breakfast cereal, or eaten dry as a high-energy snack any time of day.

Spinach & Cheese Casserole

Ingredients
1 box frozen chopped spinach, cooked & drained well.
1 medium onion, cut into thin strips
2 cloves garlic, minced
2 Tbsp olive oil
1/2 -1 tsp basil
salt & pepper to taste
1 C sliced portabella mushrooms
1/2 C Shredded mozzarella cheese
1/3 C shredded Parmesan cheese
1/3 C crumbled feta cheese
3 eggs, beaten
bread crumbs (optional) & Parmesan cheese for topping

Directions
Preheat oven to 350°. Spray a shallow casserole dish with nonstick spray. Sauté onion & garlic in a little olive oil with salt, pepper, & basil until clear. Add mushrooms & saute until all is very soft. In a large heat-proof bowl, combine onion mixture with with cooked, well-drained spinach and the cheeses. Spread into prepared casserole dish. Pour beaten eggs evenly over mixture in casserole dish, sprinkle with bread crumbs & additional Parmesan cheese, & bake at 350° until lightly browned.

Deep Dish Pizza (Meaty Version)

See also Veggie Deep-Dish Pizza. I often make one of each.
Ingredients
Crust

• 1 C water
• 1/4 C olive or vegetable oil
• 1 1/2 Tbsp sugar
• 2 1/4 tsp salt
• 3 1/2 tsp active dry yeast
• 1/2 C lukewarm water
• 3/4 C cornmeal
• 2 C all-purpose flour
• 1 1/2 C whole wheat flour

Sauce

• 2 28-oz cans Italian style diced tomatoes, drained
• 1 large onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 1/2 tsp oregano
• 1 tsp fennel seed
• 1 tsp salt
• 1/2 tsp black pepper ground
• 4 Tbsp olive oil

Fillings

• 2 C mushrooms, sliced
• 1 lb mild Italian sausage, cooked & sliced
• 1/2 lb pepperoni, sliced or diced
• 4 C mozzarella cheese, shredded
• 1 C Parmesan cheese, shredded

Instructions
For crust:
In work bowl of a stand mixer fitted with dough hook, combine dry ingredients. With mixer running on medium-slow speed, drizzle oil in a slow stream and mix until combined. Add water in a slow stream, only as fast as flour can absorb, until dough forms and begins to clean the sides of the bowl. Increase speed and knead for several minutes until smooth and elastic. Dough may be quite soft, but if it is too sticky knead in a bit more all-purpose flour. If it is too stiff, and more water, a small splash at a time. Remove the dough hook and gather the dough into a ball. Allow to rest about 5 minutes. Meanwhile, preheat oven to 425° and prepare 2 12-inch round deep-dish pizza pans. If using stoneware bakers, no preparation is needed. If using metal pans, brush with oil. When dough has rested, divide in half and press evenly over bottoms and up sides of the pans. Prick all over with a fork. Bake in preheated 425° oven for 5 minutes
For sauce:
In large skillet, saute onion, peppers, herbs, and spices in olive oil until peppers and onion are tender. Stir in well-drained tomatoes & mushrooms. Cook lightly, then remove from heat.
To assemble:
For each pizza, arrange half the sliced sausage and half the pepperoni in the bottom of the pre-baked crust. Cover with a layer of half the mozzarella, then spread a layer of half the sauce. Top with half the Parmesan. Use the second half of the ingredients to assemble the second pizza. Bake the pizzas 20-30 minutes in at 425° oven, or until bubbly and golden-brown.

Italian Chicken Thighs(Slow-Cooker)

Great over pasta (such as spinach fettuccine) or garlicky smashed potatoes.

Ingredients
12 skinless bone-in chicken thighs, about 3 lbs
1 14.5-oz can Italian-style diced tomatoes
1 6-oz can tomato paste
1/2 C chopped onion
1 Tbsp minced garlic
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper

Instructions
Combine all ingredients except chicken and stir well. Place chicken in slow cooker; pour sauce over chicken. Cover and cook on high 1 hour, reduce to low and cook 4-5 hours more. Remove chicken pieces, and use a fork to pull meat from bones. Return chicken meat to sauce and stir to re-combine. Serve over pasta or garlicky smashed potatoes. 6 servings.

Roasted Red Pepper Pesto

Delicious! This is my preferred sauce for dressing pasta. It also makes a great sandwich spread. Use a whole pepper from a jar of roasted red bell peppers, or if you're up to the task, roast your own. See also regular Pesto, & Pesto Tomato Sauce.

Ingredients

• 1 C fresh basil leaves
• 1 fire-roasted red sweet bell pepper
  
• 1/4 C walnuts
• 2 cloves garlic, or 2 tsp minced
• 2 Tbsp olive oil
• salt & pepper to taste

Instructions
Place all ingredients in a mini-food processor or blender, and puree into a smooth and creamy sauce. If too thick, or won't combine smoothly, drizzle in additional olive oil. Keep in airtight container in the refrigerator up to 1 week, or freeze (also airtight, or your whole freezer will smell like pesto!) up to 6 months.

Pesto, Made w/ Walnuts

Pesto makes a delicious sauce for pasta or pizza, and a great spread to dress up sandwiches. Traditionally, pesto is made with pine nuts, but V & I prefer walnuts, which are far less expenive and make a creamier, sweeter pesto. For make-ahead convenience, freeze leftover pesto in ice cube trays, then store the frozen pesto-cubes in a zip-top bag in the freezer. You can take out and thaw one or two cubes as needed for weeks! Variations: Pesto Tomato Sauce; Roasted Pepper Pesto.

Ingredients

• 1 C fresh basil leaves
• 1/4 C walnuts
• 2 cloves garlic, or 2 tsp minced
• 2 Tbsp olive oil
• salt & pepper to taste

Instructions
Place all ingredients in a mini-food processor or blender, and puree into a smooth and creamy sauce. If too thick, or won't combine smoothly, drizzle in additional olive oil. Keep in airtight container in the refrigerator up to 1 week, or freeze (also airtight, or your whole freezer will smell like pesto!) up to 6 months.

Really Good Hot Chocolate

This makes just about the yummiest hot chocolate you can make at home. It is more involved than opening a packet and adding hot water, but once you taste it, you'll never go back.

Ingredients

3 heaping spoonfuls sugar

1 heaping spoonful dutch-process cocoa powder

scant 1/8 tsp salt (a pinch)

1/8 tsp cinnamon (a generous pinch)

very tiny pinch (just a few grains) chili powder

1/8 tsp vanilla extract (the real thing, not that nasty imitation stuff)

~1 Tbsp water (just eyeball it)

~1 1/2 C milk (again, eyeball it, depending on the size of your mug)

Directions

In the bottom of your cocoa mug, combine the sugar, cocoa powder, salt, cinnamon, & chili powder. Mix them thoroughly so that they are uniformly combined- the cocoa powder will want to stay separate in the bottom of the mug. Add the vanilla and just enough cold water to stir the dry ingredients into a thick slurry, again being sure to incorporate all the cocoa powder. Add the cold milk but do not stir. Heat the mug in the microwave until piping hot (60-90 seconds, depending on your microwave), and then stir. For extra points, sprinkle the top with chocolate shavings or mini marshmallows, or top with whipped cream.

If you find yourself making cocoa often, it may be worthwhile to mix up a larger batch of just the dry ingredients, using the same proportions, so that you need only add the water, vanilla, & milk whenever you need a warm, chocolaty cuppa.

Peach Salsa

I love Trader Joe's. There isn't one around these parts, much to my sadness, but there is one quite near the home of my friend V. Whenever I visit her, we go there. Whenever we go there, I stock up on my favorite things, like Rosemary & Garlic Crackers, Cuban Black Beans, and Peach Salsa. Alas, last 2 times I went, there was no Peach Salsa to be had! V reports that it has since re-appeared, but I was spooked enough that, in order to ensure a continuous supply, I have set out to replicate what, in my book, is the Best. Salsa. Ever.
I have scoured the interwebs for peach salsa recipes, and read and re-read the back of my last jar of the good stuff for clues. Today I made my first attempt. It does not taste like Trader Joe's Peach Salsa, but it is really good. I think the basic recipe is right; what's missing are the mysterious herbs and spices that are probably unique to the TJ's brand. I know cumin is in there, but not what else. Anyway, what I made was tasty, so here's the recipe as it stands after one attempt. You could and probably should use all fresh tomatoes, but I didn't have enough, so I used part canned. Most of the recipes I used as source material called for cilantro, 1/4 to 1/2 cup, but I despise cilantro and so left it out. If you like cilantro, by all means add it back in.

Peach Salsa
Ingredients
3 Tbsp olive oil
1 large onion,
2 large red, yellow, or orange sweet bell peppers
4 gloves garlic
4 canned chipotle peppers in adobo sauce
1 Tbsp ground cumin
1/2 tsp cayenne pepper
1 tsp oregano
5 large peaches, ripe but still very firm
4 largish roma-type tomatoes
1 can diced tomatoes (plain, without Italian seasoning or other herbs)
1/3 C white vinegar (could substitute apple cider vinegar, probably would be an improvement)
2 Tbsp honey

Directions
Before beginning, prepare all your ingredients and place them ready in bowls near the stove:
Remove the seeds from the bell pepper(s), and dice into small pieces. Peel the onion and mince. Peel and mince the garlic, finely. Remove the 4 chipotle peppers from the adobo sauce, and slit them open. Rinse under running water to remove the seeds, which contain most of the heat (if you like really hot salsa, leave some or all of the seeds). Mince the chipotles very fine, almost making a paste.
Bring a large pot of water to a rapid boil. Fill a large bowl 2/3 full of ice water. Use a slotted spoon to place the peaches into the boiling water, leave them 30-60 seconds, then quickly remove them to the bowl of ice water for several minutes. Use a paring knife to make an x-shaped pair of slits in the peach skins on their bottoms (opposite the stems), and use your fingers to peel away the skins, which should now come off easily.
To peel the fresh tomatoes, first make a small x-shaped cut just through the skins on the bottom end of each tomato, then treat like the peaches by placing first in the boiling water for 30 seconds, then removing to the ice water to quickly cool. The skins should then peel right off with little effort.
Slice the peaches in half, remove and discard the pits, then dice the peaches into half-inch pieces. Quarter the fresh tomatoes, then scoop out and discard the seed pulp, leaving only the flesh. Dice the tomatoes a little smaller than the peaches. Drain the juice from the canned tomatoes, dice them smaller if need be, and add them to the fresh tomatoes.
Measure out your spices and liquid ingredients.
Heat the olive oil over medium-high heat in the bottom of a very large pot or kettle. Add the bell peppers, onion, and garlic, and saute, stirring often, several minutes until softened and the onions turn clear. Add the chipotles and the spices and continue to saute and stir for a minute longer. Add the peaches, stir, and bring the pot to a boil. Add the tomatoes and the remaining ingredients, reduce heat, and simmer 5 minutes, stirring often.
To taste for seasoning, dish out a small sample into a small bowl or cup and allow to cool briefly, then taste with a tortilla chip. Adjust the flavors according to your taste. If you are not planning to can the batch, cool it completely and store in sealed containers in the refrigerator for up to 10 days. I didn't try freezing yet, but I'd bet that the salsa could be frozen with minimal loss of quality.
Or, to preserve for up to a year, can the batch of salsa while still hot in sterile canning jars, using the water-bath canning method and carefully observing all the sanitary rules for home-canning. (This salsa recipe is a high-acid food, so pressure-canning is not necessary, and would only over-cook the salsa). Store jars of canned salsa in a cool, dry place away from direct light.

Guinness Stew

This recipe traces its origins to a misadventure. While on our Grand Adventure Road Trip, V & I, fatigued from travel and a long, hot day in New Hampshire, forgot one of the Road Rules that had kept us from disaster thus far. Following hand-made signs indicating "Quilts for Sale," we deviated from the directions on The Clipboard, turned off the highway onto a gravel road that did not appear on the map, and proceeded to make numerous turns down unmarked gravel roads without making any notes on our route.
We did locate the quilt shop, in a very nice lady's front room, but then on our way back to the highway, became hopelessly lost in a vast maze of un-marked, identical, intersecting, looping gravel logging roads through dense forest. Our tummies began to growl. Hunger and fatigue dulled our wits and sharpened our tongues, and we began to snap at one another for only the second time in a month of living in our car. Storm clouds gathered, and a terrifying thunderstorm struck. The gas light came on on the dashboard. We recognized landmarks that told us, not the way out, but that we were going in circles. Stormwater sluiced down the roadside ditches and over the gravel, and the huge trees writhed like living creatures. It grew dark in the stormy woods. We were lost as we had never been lost before. There were few houses, far apart, and none of them looked like anyone was home. This was before the days of GPS, which probably wouldn't have helped us on these unmapped logging roads anyway.
At last, we did locate a house near the road with many vehicles outside and and with lights on. We asked for and were given directions, back to paved roads and the nearest gas station. The storm abated as we found the blacktop, bought fuel, and re-oriented ourselves to the map.
Ravenous, we headed back toward our campsite but wisely realized that we would die of hunger before getting a fire going and preparing a camp-cooked meal. So we turned into the tiny village, only to find no restaurants open (it was a weekday evening in the off-season of an area that only really comes alive for ski season).
Desperate, we headed back out of town, and stopped at a chain hotel with a restaurant in the parking lot. It looked like a cheesy faux-Irish pub, and we did not expect great things, but we were starving. We told the waitress a brief outline of our story and asked her, "what can you bring us right now, without waiting for something to cook?" Soup, she said. There were two soups that day, and one of them was Irish Stew. V ordered the other soup, and I had the stew. As the waitress brought it to our table, the last of the stormclouds outside parted, the setting sun broke through, and a rainbow appeared (I'm not making this up- just ask V!). The Irish stew at that tacky hotel pub was the most delicious thing I had ever tasted in my life.
Long after the Road Trip ended, I was obsessed with replicating that stew. I collected recipes and tried them, one after another, with endless variations. One day 2 or 3 years after the trip, combining at least 3 recipes from different sources, I came up with this one. It is the perfect stew. Rich, meaty, filling, and utterly delicious, it gets rave reviews from everyone who tastes or even smells it.
Guinness Stew is even better as re-heated leftovers than when first prepared. It freezes well, also.

Ingredients:
2 1/2 lb beef chuck, or other stew beef, cut in chunks
1/2 C flour (to coat beef)
4 to 6 potatoes, washed (not peeled), & cut in chunks
4 to 6 carrots, washed (not peeled), & cut in chunks
3 Tbsp bacon fat or oil
2 Tbsp Worcestershire sauce
1 tsp black pepper, coarsely ground
1/2 tsp oregano
1/2 tsp fennel seeds
1/4 tsp tarragon
1/4 tsp sweet paprika
1/4 tsp thyme
2 bay leaves
1 can or bottle dark Guinness
salt to taste (you will need much more than you think. too little, and the stew will taste flat)

Directions:
Coat beef chunks with flour. Melt bacon fat or heat oil in large, heavy kettle. Brown floured meat on all sides. Add 1 C Guinness & the Worcestershire sauce; simmer 3 minutes, scraping up any browned bits from the pan bottom. Add 1 C water, herbs & spices, & remaining Guinness. Simmer on medium-high 10-15 minutes. Add potato & carrot chunks. Add enough additional water to barely cover. Simmer on medium at least an hour, stirring occasionally. Or, transfer all to a large slow-cooker and cook on low for 6-8 hours. If needed, thicken broth with a small amount of flour-water slurry. Add salt to taste and adjust seasoning; remove bay leaves before serving.

Samosa-Spiced Mashed Potatoes

Don't let the long list of ingredients intimidate you- this recipe is as easy as it is delicious. It's a great way to use up leftover mashed potatoes, or whip up a fresh batch just for this recipe. Serve as a starchy side to Indian or Middle-Eastern main dishes. Especially good with Country Captain Chicken, or Garam Masala Lamb Chops.

Ingredients
3C hot mashed potatoes
¾ C cooked green peas (optional)
2 Tbsp vegetable oil
1 med onion, peeled & finely chopped
1 clove garlic
½ tsp cumin seeds
1 ½-in. piece fresh ginger root, peeled & finely minced or grated
½ tsp tumeric
½ tsp garam masala
½ tsp salt
2 tsp lemon juice
½ tsp coriander

Instructions
Prepare the mashed potatoes and peas; set aside to keep hot. Measure and combine the spices in a small bowl or ramekin. Heat oil in a large skillet. Add onion, garlic & spices. Cook gently 5 minutes or until onions and garlic are soft and clear, and just beginning to brown. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat, and serve.

Garam Masala Lamb Chops

Serve with Samosa-Spiced Mashed Potatoes or Indian Spiced Couscous

Ingredients
1 1/2 Tbsp prune baby food
1 tsp garam masala
1/2 tsp minced garlic
1/2 tsp salt
4 4-oz lamb rib chops (about 1 inch thick), trimmed
1/3 C dry bread crumbs
nonstick cooking spray

Instructions
Preheat broiler. Combine 1st 4 ingredients into a paste. Coat lamb chops w/ prune paste, then dredge in crumbs. Coat crumbed chops w/ cooking spray; spray broiler pan w/ more cooking spray. Place chops on tray and broil 3-4 minutes per side or to preferred done-ness. Let stand 5 minutes before serving. 2 servings of 2 lamb chops.