Week 8: A Few Classics
For this week, I decided to try some classic recipes that are very ubiquitous. I also wanted to use recipes that could mostly be done in either an InstantPot or other pressure cooker/slow cooker. The Kung Pao chicken is the only wild card in the week that might seem challenging to make at home, but with simple ingredients, you can replicate this favorite Chinese cuisine recipe with ease. The traditional recipe calls for Shaoxing wine, but dry Sherry or Marsala is a fine substitute.
Pot Roast
Vegetable Frittata
Kung Pao Chicken
Red Pea Chili
Spaghetti and Meatballs
Pizza again
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1 lb chicken thighs
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1 large beef marrow bone
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1 lb ground beef
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2 lbs beef roast
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1 lb ground sausage, hot Italian
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Olive oil
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5 large carrots
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4 large onions
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6 red potatoes
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1 head celery
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2 leeks
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1 shallot
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4 bulbs garlic
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2 cups spinach
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1 bunch green onions
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1 tbsp ginger
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1 red bell pepper
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4 dried chilies
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Fresh rosemary
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12 eggs
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Milk
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1 lb butter
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1 ball mozzarella cheese
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½ cup tomato pizza sauce
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Parmesan Cheese
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Greek Yogurt
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1 cup olives
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2 pints spinach
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All-purpose flour
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Port wine or red wine
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Dry Sherry
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Balsamic vinegar
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Maple syrup
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Soy sauce
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Ghee
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1 pint beef broth
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Fettuccini
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Dry oregano
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Bread crumbs
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Italian seasoning
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2 quarts diced tomatoes
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½ cup roasted unsalted peanuts
- Kale Powder
- Root Medley Powder
- Low-Oxalate Greens Powder
- Three Beet Powder
- Pepper Salt
- Artisan Handmade Fine Yellow polenta
- Sea Island Red Peas
- Carolina Gold Rice
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