Dante

Tonight's dinner- steak tips with herbs de Provence, with Swiss chard, served over grits

Just a Thai yellow curry paste.

Tonight's dinner:mango curry with tofu, yellow peppers and Summer squash, over rice.

Last night's dinner- fried tilapia with gribiche sauce, accompanied by chips and chunky guacamole

Tonight's dinner- shepherd's pie

Last nigh's dinner- vegan chili (kidney and black beans, chickpeas, poblano peppers, onion)

Chickpea, spinach and tomato curry

Enchiladas Zacatecanas with cebollitas

Tonight's dinner: Chicken Francaise over orzo with steamed rapini

Last night's dinner: chicken paprikash with fiddleheads over drop noodles

Jackfruit with barbecue sauce and chili-lime marinade over steamed corn (with butter,smoked paprika, and nutritional yeast) and chopped steamed kale.

Easter dinner- ham slow cooked in cider and (good quality) maraschino cherry liquid, over cheesy grits, with steamed rapini.

Texas Wiener sauce. Actually indigenous to New Jersey. It originated in Coney Island. 3/4pound lean ground beef 1medium onion, chopped 3/4cup ketchup 1/4cup tomato paste 1cinnamon stick 1tablespoon mustard powder 1/2tablespoon Worcestershire sauce 3/4teaspoon ground cumin 1/2teaspoon celery seeds 1/2teaspoon freshly ground black pepper 1/4teaspoon chili powder 1/8teaspoon nutmeg 1 tsp ginger ¾ tbsp paprika ¾ tsp onion powder ½ tsp garlic powder

Tonight's dinner, bratwurst with Texas Wiener sauce and Creole mustard, with rapini on the side.

Tonight's dinner: Transylvanian Goulash (pork sauerkraut, tomato, sour cream, caraway seed, onion, garlic) over egg noodles

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>