Dante

Tonight's dinner: velveted chicken breast with corn and TC's Chicken Juice sauce over a mix of couscous and farro. aka what I happened to have in the pantry and freezer that I could make a meal out of.

Sauteed chicken breast with steamed broccoli, kale,red onion, diced tomato, and cucumber over quinoa.

Recent dinner- chicken with bbq sauce and sauteed onion and chard over steamed corn seasoned with umeboshi vinegar and nutritional yeast.

Tonight's dinner, pozole verde

Last night's dinner- tofu marinated in soy sauce, rice wine, and lemon juice, coated with panko, coriander, mint, lemon peel, and horseradish, over noodles, with rapini on the side

Tonight's dinner- wings slow-cooked in a mix of hot pepper jam, holiday jam, home-made stock, pomegranate juice, and Moxie, then crisped in the oven. Accompanied by bread and corn-and-edamame succotash. I like to call this "What I had in the fridge and freezer"

Tonight's dinner- wings slow-cooked in a mix of hot pepper jam, holiday jam, home-made stock, pomegranate juice, and Moxie, then crisped in the oven. Accompanied by bread and corn-and-edamame succotash. I like to call this "What I had in the fridge and freezer"

I actually do not know, as I've never used an instant pot. Still, in theory it could be similar. Avoidance of evaporation plus long simmering time at a low temperature is what makes it.

An oven bag is a plastic bag usually used to put a turkey in to for roasting. The idea is that it keeps moisture in. I've never used them for roasting any kind of meat but wrapping a stock pot in an oven bag and putting it in an oven set to about 200 degrees Fahrenheit for about twelve hours produces a richer stock with a much more concentrated flavour. This has been one of my mainstay stock-making techniques for years now.

<looks at freezer> <gets annoyed at how many veggie and meat trimmings I have in there> <throws it all in to a pot, wraps pot in oven bag, adds all containers of frozen broth, tosses pot in oven> <notes that this took care of about 2/3 of the contents of the freezer> <will have stock by the end of the day>

Tonight's dinner: Brunswick Stew

Certainly! It's a tomato-less chili, essentially. Pork, cannelini beans, hominy, poblano, onion, celery, cumin, coriander, garlic, oregano, cayenne. Sauce is stock and greek yogurt.

Tonight's dinner: White chili, accompanied by guacamole and chips

Tonight's dinner- tempura tofu, broccoli, orange pepper, and mushrooms, with sesame sauce, over bulgur

Upper Valley Edible Explorations interviews Chef Annajele Magoon of Dumps a Go Go: https://dailyuv.com/profile/1900/973907