It's Good Though…

Yield: 3 to 4 Servings

adapted from Sam & Meg / via Diethood

This recipe makes way too much sauce. It’s probably worth reducing the sauce ingredients by half. I’d also add 1/8 to 1/4 tsp of cayenne to the marinade. I started with 1/8, but it could have used more. Depends on your preference. I also doubled the butter from 2 to 4 TBS. It could be increased more. A side of vegetables and some naan bread complete this.

For the Yogurt Marinade

• 2-3lb boneless, skinless chicken thighs
• ½cup plain yogurt
• 4cloves garlic, minced
• ½TBS finely minced ginger
• 2tsp garam masala
• 1tsp turmeric
• 1tsp ground cumin
• 1/8tsp cayenne
• 1tsp (or to taste) chili powder
• salt, to taste

For the Tomato Gravy

• 2TBS olive oil
• 1yellow onion, diced
• 4TBS butter
• 4cloves garlic, minced
• 1tsp finely minced ginger
• 1tsp ground cumin
• 1tsp garam masala
• 1tsp (or to taste) sweet paprika
• ½cup low sodium chicken broth or water
• 1can (14 oz) diced tomatoes, undrained
• 2TBS tomato paste

For finishing

• ¾cup heavy cream

Marinate chicken: In a large mixing bowl, combine chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, cayenne, chili powder, and salt; mix to combine and set aside for 15 minutes.

Sauté aromatics: Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Add in the onions and cook for 2-4 minutes.

Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.

Sauté chicken: Add in the chicken and cook for 2 minutes.

Pour in the chicken broth, diced tomatoes, and tomato paste.

Pressure cook: Seal Instant Pot and set to MANUAL HIGH pressure for 8 minutes. When complete, do a quick release. Remove the chicken.

Stir the heavy cream into the Instant Pot and, using a hand blender, blend the sauce for 30 seconds – just until creamy.

Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly.

Serve over basmati rice or cauliflower rice, with broccoli and some naan.

Yield: 10 Servings

Basilmomma.com / Hurst

Tasty soup for a nice cold day. Instant Pot or not, this is at least two hours to table. Prep is about 30 minutes, 20 minutes for Instant Pot to come to temperature, 45 minutes to cook, and 30 minutes for pressure to release.

• 1bag HamBeens® 15 BEAN SOUP®
• 8cups stock or water
• 8oz diced ham
• 3cloves garlic, chopped
• 1small sweet onion, chopped
• 1red bell pepper, seeded and chopped
• 2stalks celery with tops, chopped
• 2carrots, peeled and chopped
• kosher salt and fresh black pepper to taste
• ½tsp of ground red pepper
• 1dried bay leaf
• 2-3sprigs of fresh thyme
• 114.5 oz can petite diced tomatoes, undrained
• juice of 1 lemon
• 1TBS olive oil

Sort, rinse, and drain dried beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice. Note: add the olive oil last!

Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

It will take a few moments to come to pressure and then cook for 45 minutes.

Let pressure release naturally (about 30 minutes). Remove lid,  stir in tomatoes and lemon juice and adjust seasoning.

Lightly mash a few beans if you want to.

Serve.

Yield: One 10-inch loaf

Adapted from Anna Painter / Food & Wine

Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.

• 3cups bread flour
• 1⅓cups dark rye flour
• ½cup cornmeal
• ¼cup whole-wheat flour
• ¼cup unsweetened cocoa powder
• 1TBS kosher salt
• 2cups milk
• 1½TBS dark brown sugar
• 1TBS active dry yeast
• ¼cup un-sulphured molasses
• 3TBS unsalted butter, softened, plus more for greasing

Proof yeast: In a microwave-safe bowl, warm ¾ cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes.

Mix dry ingredients: In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt.

Mix: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes.

Prepare pan & proof dough: Lightly butter a 10-by-5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.

Bake: Preheat the oven to 375°F. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.

The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days.

Yield: 4 to 6 Servings

Adapted from Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done.
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Yield: 4 to 6 Servings

/ Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

Yield: about 50 Servings

Claire Saffitz / Bon Appétit

Why choose between boiled or fried? The key to these pierogies is doing both. The egg in the dough and dusting of cornstarch mean they get crisp in the pan, while boiling alone renders them chewy.

• Dough
• 2large eggs
• ½cup whole milk
• ¼cup sour cream
• 2tsp kosher salt
• 4cups all-purpose flour, divided, plus more for surface
• Filling
• 12oz Yukon Gold potatoes (about 2 medium), peeled, cut into 1-inch pieces
• Kosher salt
• 12oz kielbasa, casings removed, cut into ½-inch pieces
• 2TBS olive oil
• ½tsp caraway seeds
• ⅔cup drained sauerkraut
• Assembly
• Cornstarch (for dusting)
• All-purpose flour (for dusting)
• 1large egg, beaten to blend
• Kosher salt
• ½cup (1 stick) unsalted butter, divided
• Caramelized onions and sour cream (for serving)
• Special Equipment
• 3¼-inch round cutter

Dough

Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.

Filling

Cook potatoes in a medium pot of boiling salted water until tender, 10–15 minutes. Drain and let cool slightly, then pass potatoes through a ricer or mash with a potato masher in a medium bowl.

Meanwhile, pulse kielbasa in a food processor until finely chopped. Heat oil in a medium skillet over medium. Cook caraway seeds, stirring, until fragrant, about 30 seconds. Add kielbasa and cook, stirring occasionally, until kielbasa is browned and crisp, 5–8 minutes. Let cool. Add kielbasa mixture and sauerkraut to bowl with potatoes and mix to combine.

Do Ahead: Filling can be made 2 days ahead. Cover and chill.

Assembly

Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.

Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a thickness of less than ⅛”, frequently lifting up dough to dust with flour to prevent sticking. Punch out circles with cutter. Gather dough scraps into a ball and set aside with other pieces of dough; keep covered in plastic.

Working with 1 round at a time, dip fingertips in egg wash and coat edges of round. Transfer about 1 Tbsp. filling to 1 side of round. Grasp dough from opposite side and pull up and over filling, stretching slightly, pressing down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Transfer to prepared baking sheet, tucking underneath plastic. Repeat with remaining rounds, filling, dough pieces, and, if needed, leftover dough scraps (you should have 50 total).

Working in batches, gently lower 6–8 pierogies into a large pot of boiling salted water with a spider or slotted spoon. Cook until wrinkly, slightly translucent, and floating, about 2 minutes.

Meanwhile, heat 1 Tbsp. butter in a medium skillet over medium just until it starts to brown. Using spider or slotted spoon, transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 3 minutes. Transfer to a plate, drizzle with remaining butter in skillet, and season with salt. Repeat with remaining pierogies and butter. Serve with caramelized onions and sour cream.

Do Ahead: Uncooked pierogies can be formed 1 month ahead. Freeze solid on baking sheets, then transfer to a resealable plastic bag. Boil straight from freezer, adding 1 minute to cooking time.

Yield: 36

Gaby Melian / Bon Appetit

• 2lb boneless, skinless chicken thighs
• 2bay leaves
• 3TBS olive oil
• 2large onions, chopped
• 1medium green bell pepper, seeded, chopped
• 1medium red bell pepper, seeded, chopped
• Kosher salt, freshly ground pepper
• 3TBS tomato paste
• 2TBS sweet paprika
• 1TBS dried oregano
• ¼tsp cayenne pepper
• 3packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

Bring chicken, bay leaves, and 2½ cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30–40 minutes. Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough to handle, then coarsely chop.

Meanwhile, heat oil in a large pot over medium and cook onion and bell peppers, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Stir in tomato paste and cook until brick red, 1–2 minutes. Add paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add reserved broth and chicken along with any accumulated juices to pot. Stir in 4 tsp salt and ¼ tsp black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 TBS filling in the center of each round. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.