Shelby

Craving vegetables a lot lately. Made a sort of olive and tomato salad to go with the last of the rueben fixings from Zingerman's Italian sausage and mozz. stuffed venison meatballs Couple of small mallards roasted in the CSO with some IP mushroom risotto

I had to go to the big city today and looked for oxtails at the grocery store I went to....no luck . This calls for a trip to the Asian Market.

I just added oxtails to my grocery list. I want to make a ragu--and now soup. @Duvel was the first inspiration and now you're also inspiring me. Ox tails used to be super cheap at the Walmart, but now not so much. So, I'll look and if they aren't too expensive I'm going to get some.

I haven't had A1 for years. Might need to grab a bottle next time at the store. I like it on burgers once in a while too.

I am a heathen.

😁 A couple pats of butter in the pot and cook diced (or chopped in my case because I have no patience to cut small things lol) onion, garlic, celery and carrots until soft. Add the juice from the can of clams and a cup or two of chicken broth. Add a bay leaf. Add peeled diced (chopped lol) potatoes or non-peeled diced red potatoes, cover and cook until potatoes until they are done. Turn heat down very low or remove from heat and add a cup or so of heavy cream and the clams. Season with salt and pepper as you go to your liking. A sprinkle of bacon crumbles is good on top or some parsley or both. I didn't have the energy to make bacon lol.

I thought Lamington was the brand name 🤣

Looks delicious...but maybe not on a potato chip....

Ah! Thank you! I couldn't make out what that was. Looked like a chocolate covered marshmallow to me.

All you had to do....LOL that would take me all day and in the end I'd still end up using Pillsbury pre-made that I have in the fridge 🤣 Found some canned clams--like a case of 12 that I bought for some reason lol--so clam chowder and cheese toasties Fried shrimp (excuse the messy cutting board) and mushroom pasta Venison meatloaf. I had some with my gravy. Venison Cabbage rolls and buttered noodles

I haven't made cabbage rolls probably since the last time I posted on this thread. I've had a head of cabbage in the freezer ever since our hunter was here for deer season. Was going to make them then and it didn't happen (it will next time though because I think our friend would love them). I put the cabbage in the fridge for a couple of days to thaw out. I'm always amazed at how easy it is to get the leaves off intact. Venison burger, salt, pepper, garlic, uncooked rice, couple of eggs and some sauerkraut. Mix that all up, stuff the leaves. Threw a pat or two of butter in a skillet and cooked some onions and garlic until soft. Added a quart and a half of my tomatoes, a couple TB of white wine vinegar and a TB of sugar along with salt and pepper. Poured it over the rolls, covered and baked at 350F for an hour and half or so. I usually like to put some pork ribs in there too, but I didn't have any. Good stuff.

Yeah, if my beans etc. aren't done yet I put them back on for how ever long I think it needs and then it depends on how late it's getting --if I'm rushed, I quick release unless it's meat. If I'm not rushed, I NR.

I've just started reading through this thread on sous vide eggs and it seems very useful.

What flavor is it supposed to be?

YUM. Smithy, I think you've started a trend

Kim, I've had the horrid flu for weeks now. Still have a plugged ear, gland and sore throat. I feel for you. Get well soon. Lots of liquids and rest.

I'd say it's just parts of the bean on the side. I'm sorry your chickpeas are mush. I've only done them once in the IP and I didn't soak them first so they took some time but I don't remember how much and I didn't write it down so I'm not any help. Hummus for the peas? Or blend them as a thickener for a bean soup?

I use the really thin, cheap bacon--much easier to wrap around--and toothpicks. I make sure that the slit that I cut in the pepper is as closed and wrapped shut with bacon as I can.

Eggrolls crisp up great in the air fryer. I've also done a chicken. I need to use mine more. Oh I also made potato chips. Those were a big hit. A pain, but a big hit. If you google IP recipes a ton will come up. This site is one I go to quite a bit. She has a lot of reliable IP recipes. We like to do potato salad and ribs. I make these Asian Short Ribs a lot . Pork belly in the IP is relatively fast and delicious. I pour a can of pho broth in the bottom, plop the belly in and do 45 mins to an hour. Then I make pho using the meat and broth over noodles. Beans are excellent in the IP. Creamy and good. I made several cheesecakes--easy and super good. Yogurt.....cottage cheese, ricotta cheese. You get a lot of whey, but there are uses for that too if you google. I know that the threads are many and long, but if you have time, the IP threads here are full of good stuff. I don't do Facebook, but I know there is an IP group there. Probably more than one.

Yellowish is not good. You were smart to stay away. In the stores around here they sell them on the off season pre-packaged like spinach or cole slaw mix. Those are generally good. I also want to add that even after an hour and half, I've had to restart and do another 30 mins with the really tough ones. We like ours very soft.

That is so nice! Kim is awesome and such a great cook, mom, wife and daughter and friend , so to be compared to her is the highest compliment! Collards generally take hours and hours to cook until tender on the stove top. Of course, it depends--if you pick young leaves that don't have the tough "stem" running down the middle, or you tear that part out, then it lessens the time. The IP lessens that time a LOT. If I feel like the collards are tough--meaning big older leaves--then I do an hour and a half in the IP. Not so tough, I do an hour. Natural release on high. I like to put a bit of oil in the IP and turn it on low saute. Wait until that's hot and add some diced onion. If using some diced bacon, throw that in after the onion cooks for a couple of minutes. Then some diced garlic. Saute for a minute or two. Don't burn the garlic. Turn off the IP and put in the collards while it's still hot and toss the leaves, onions and garlic and bacon around. Add a cup or two of beef broth. Some salt and pepper depending on how salty you like it. High for the hour or hour and a half. Natural release. As an alternative to bacon, ham hock or ham bits are great. Add them right before starting the IP for the cooking time with the collards. edited to add---a bit of hot sauce like Louisiana Hot Sauce or Tobasco Sauce put in is good. Some people add a couple splashes of cider vinegar or red wine vinegar to the finished greens.

I'm using citrus more and more lately. Gives everything such a kick. Meant to also say your meal looks soooo good. Do the tangelos and mandarins skins' get tender enough to eat? I love lemons that I can eat along with chicken. Or maybe I'm just weird.

Oh yeah. The best stock I ever make has feet in it. The stock is gelatin -like. Super good.

I love your dishes!

🙋‍♀️