mgaretz

Hanukkah dinner of wings (in the Speedi) extra crispy per the wife's request and latkes from Trade Joes.

Ingredients: Chuck, about 4 lbs trimmed and cut into approx. 1/2 pound pieces. One large onion cut into large pieces (about 6) and layers separated, 2 large celery ribs also cut fairly large. About a pound or more of carrots, cut large. About 3/4 lb of small potatoes. Broth is 3/4 cup water, 1 tbs each of caramel food coloring, soy sauce, worcestershire sauce and some red wine to make up to 1 cup or so. Seasonings are 1 tsp dried time, 1 tsp garlic powder, salt and pepper. This is for an 8 qt IP. For a six, use less of everything except the broth. Procedure: On the bottom of the pot place the onion, celery and the place the meat on top so it's not resting on the pan bottom. Sprinkle the seasonings on the meat and then pour the broth onto the meat, covering as much of the meat surface as you can. Cook on High Pressure for 30 minutes then quick release. Add the carrots and potatoes dunking them in the liquid as best you can (there will be a lot more liquid now). Cook on High Pressure for an additional 6 minutes then natural release. If you are in a hurry you can release any residual pressure after 30 minutes. Spoon everything out into a serving bowl. You can add as much or as little of the liquid as you desire. Eat. Note: No pre-browning of the meat is necessary. The caramel coloring in the broth does all the work for us.

Pot roast made in the IP with chuck, red and yellow small potatoes, carrots, celery and onion.

Sirloin, cooked SV then seared (also a small piece from my wife's that she didn't want), with roasted Brussels Sprouts and roasted red potatoes.

Belated turkey dinner with cheater turkey (slices from the deli) with roasted Brussels sprouts, roasted and smashed white ad red potatoes with mushroom gravy.

Duplicate. Please delete.

Grilled thick pork chop, served with steamed Brussels Sprouts and carrots in butter.

Wings in the Speedi with steamed Brussels sprouts in butter. When I first did wings in the Speedi, I had put the tray in the high position. Later I discovered the manual said it should be in the low position and I switched to that. I haven't been very happy with the crispness so I switched back to the high position. Much better! So 22 minutes at 450F on steam crisp - 1/2 cup water. Start with wings skin side down, flip at 11 minutes then baste with BBQ sauce for the last two minutes.

Chopped Asian Salad from a bag that I amped up with grilled chicken, snap peas, peanuts and dry ramen noodles (the curly kind from the cheap soup packets).

Grilled pork chop with steamed white corn in butter.

Chicken noodle soup with chicken, egg noodles, broth, onion, carrots, celery, peas, corn and spinach.

Actually more like thinly sliced, which I did myself.

Sirloin, cooked SV then seared. Served with shaved Brussels Sprouts in balsamic and honey. Very tasty. With a glass of Lodi red blend.

Grilled pork chop with steamed bok choy in a soy/hoisin sauce combo, with potato chips.

Yet another stir fry: Char siu with bok choy, onion, carrots and mushrooms, served over rice.

I do miss Gertie's - was quite sad when it closed.

A couple of recent dinners: Sirloin, cooked SV then seared, served with roasted carrots: Wings, made in the Speedi, served with steamed Brussels Sprouts in butter:

Can you send some over here please?

Char siu with broccolini, with rice.

My basic chunky red sauce recipe but with chunks of chicken thigh instead of ground beef, served over spaghetti noodles.

Beef stew from a package (Costco) served over mashed cauliflower.

Sirloin, cooked SV then seared, served with steamed and buttered Broccolini from the farmer's market.

Pineapple-bacon sausages, grilled, with noodles, peas and carrots.

Sirloin, cooked SV then seared. Served with roasted baby potatoes.

RIP Anna.