Category: Recipes

Categories
Food Health Recipes

Incubator Natto

INGREDIENTS

  • 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
  • Natto starter
  • Water

DIRECTIONS

  1. Wash soybeans until water is clear
  2. Drain, and add water 3:1 ratio
  3. Soak soybeans overnight (16-24 hours)
  4. Remove any skin or bad beans
  5. Transfer beans to Instant Pot, and cover with 1″ water over beans
  6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
  7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
  8. Drain soybeans, saving some broth
  9. Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
  10. Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
  11. Add some water to bottom of the incubator to form humidity
  12. Place bowl on trivet in the Brod & Taylor bread proofer
  13. Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
  14. Set temperature to 94°F for next 8-10 hours
  15. It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
  16. Leave at room temp a couple of hours to cool.
  17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
  18. Freeze what cannot be consumed within a few days
  19. Season with soy sauce or soup base before consuming.
Categories
Asian Food Recipes

Instant Pot Nepali Lentil Soup

INGREDIENTS

  • 1 cup toor dal
  • 1 tablespoon ghee + 1 tablespoon avocado oil
  • 1 tsp cumin seeds
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon tumeric
  • 1 tsp coriander
  • 1 tsp salt
  • Dash of pepper
  • 3 cups water
  • 3 tablespoon cilantro
  • 1 tablespoon lemon juice

DIRECTIONS

  1. Dice the onion
  2. Mince the garlic
  3. Rinse the dal with water a couple of times, and set aside
  4. Select “saute” on the Instant Pot
  5. Add ghee and oil. Then add in cumin.
  6. Add onion and garlic
  7. After onion is cooked, add tumeric and coriander, and salt
  8. Cook 2-3 minutes
  9. Add the washed dal and water. Stir.
  10. Press “cancel”. Close lid. Set “manual” for 15 minutes. Natural release for 5 minutes, then quick release.
  11. Open the lid, and garnish with lemon juice and cilantro.
  12. Transfer to serving bowl.
Categories
Asian Food Recipes

Salmon head Soup

INGREDIENTS

  • 14 oz salmon head
  • 14 oz tofu (1 block)
  • 4 oz onions
  • .8 oz ginger
  • Salt
  • White pepper
  • 1 tsp chicken bouillon
  • 1/2 tsp of mushroom powder
  • 8 cups of water
  • Avocado oil

DIRECTIONS

  1. Cut the onion into small pieces
  2. Pour oil into a pot, and onions, and stir-fry about 7 minutes
  3. Add water, tofu, and ginger slices. Bring to a boil, then simmer for 10 minutes.
  4. Clean the salmon head and chop into small pieces
  5. Heat a pan and fry the salmon head until both sides are golden, About 5-10 minutes, sprinkle salt and pepper evenly
  6. Add the salmon head to the hot soup, and continue to simmer for 10 minutes.
  7. Add white pepper, chicken bouillon, and mushroom powder to the soup and stir.
  8. Done
Categories
Food Recipes

Rice Cooker Lentil Soup

This recipe is adapted from Bikram’s book “The Mystic Kitchens of Nepal”. The soup is healthy and satisfying.

INGREDIENTS

  • 1/2 cup of Organic Masoor Dal (Amazon)
  • 2.5 cups of water
  • 1/4 teaspoon of Desi Tumeric (People’s Coop)
  • 1/4 teaspoon of Organic Cumin
  • 1/4 teaspoon of garlic powder (or sliced garlic)
  • Ghee, pink salt, and pepper (optional)

DIRECTIONS

  1. Use an electronic rice cooker (e.g. Zojirushi Neuro Fuzzy)
  2. Put 1/2 cup of dal in the rice cooker pot, and rinse with water
  3. Add water to the pot until it reaches the .5 level on the porridge scale.
  4. Add turmeric, cumin, and garlic to the pot
  5. Set the timer at least three hours ahead so the dal soaks for a few hours before cooking starts.
  6. Serve

Categories
Food Recipes

Instant Pot Corned Beef

INGREDIENTS

  • 2 – 2.5 lbs of corned beef
  • Flavor packet (is usually included with the corned beef)
  • 4 cups of water
  • 1 medium onion
  • 4 cloves of garlic

DIRECTIONS

  1. Rinse the corned beef. Remove excess fat.
  2. Soak the corned beef overnight to reduce the saltiness
  3. Put the corned beef in the Instant Pot
  4. Cover the meat with ~ 4 cups of water
  5. Quarter and add the onion to the pot
  6. Crush 4 garlic cloves and add to the pot
  7. Add the seasoning packet to the pot
  8. Cook the corned beef for 1.5 hrs on high pressure
  9. Natural release for 15 minutes.
  10. Let cool and serve
  11. It makes good sandwiches on rye

Categories
Food Recipes

Microwave Poached Eggs

INGREDIENTS

  • (2) 50ml container of water
  • (2) Large AA pasture-raised eggs
  • Panasonic 1200 watt Microwave.
  • Amazon Microwave Egg Poacher

DIRECTIONS

  1. Add 50ml of cold water to each compartment.
  2. Crack an egg, and put an egg into each compartment.
  3. Using a knife tip, poke a hole in each yolk
  4. Cover using the lid.
  5. With the 1200-watt Panasonic microwave, set the power level to “6”. Microwave for 80 seconds.
  6. For 1 egg, set the power level to “5”, then microwave for 60 seconds.
Categories
Food Health Recipes

Banana & Berry Smoothie

INGREDIENTS

  • 1/2 cup of coconut milk (or water)
  • 1/2 – 1 cup of water
  • 1 banana broken into pieces
  • 2 cups of frozen berries
  • 1 tablespoon of chia seeds
  • 1 teaspoon of honey (optional)
  • Juice of one orange

DIRECTIONS

  1. Combine all the ingredients in a blender, and use “food processor” mode to blend until smooth
  2. Pour into glasses and serve

Categories
Asian Chinese American Food Recipes

Steamed Pork Loaf

INGREDIENTS

  • 12 oz ground pork
  • 4 oz water chestnuts
  • 3 oz bamboo shoots
  • 2 pieces green onions
  • 1 Tbsp oyster sauce
  • 1 tsp sugar
  • 2 Tbsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp chicken bouillon
  • 1/4 tsp white pepper
  • Cooking oil

DIRECTIONS

  1. Chop the pork into small bits, and put it into a bowl
  2. To the bowl of pork, add oyster sauce (1 Tbsp), sugar (1tsp), cornstarch (2 Tbsp), sesame oil (1 tsp), chicken bouillon (1 tsp), and white pepper (1/4 tsp).
  3. With chopsticks, mix the pork and flavors thoroughly (~1 minute). The pork will get stickier and pastier.
  4. Chop the water chestnuts, bamboo shoots, and green onions (white part), and mix it into the bowl for about 2 minutes.
  5. Add .5 tsp of oil to a glass pie plate, and spread it around
  6. Add .5 tsp of oil to the pork mixture, and mix
  7. Pour the pork mixture onto the plate and flatten with a spoon. Add a bit of oil to the top.
  8. Put a wok on the stove. Add about a cup of water. Put a steam rack on the bottom of the wok. Start the water to boil. Set the plate inside the wok, and steam for 15 minutes.
  9. Remove the plate from the wok. Garnish with the green part of the green onions from earlier
  10. Done.
Categories
Food Recipes

Instant Pot Split Pea Soup with Ham

INGREDIENTS

  • 3 tablespoons butter
  • 1 onion diced
  • 2 ribs celery diced
  • 2 carrots diced
  • 6 oz. diced ham
  • 1 lb. split peas sorted and rinsed
  • 6 cups low sodium chicken stock or veggie stock, water, or mixture
  • 2 bay leaves
  • 1 teaspoon mushroom powder
  • Salt and pepper

DIRECTIONS

  1. Turn Instant Pot to “saute” mode. Melt butter, and saute onion, celery, and carrots for 5 minutes, until soften
  2. Add split peas, chicken stock, home, and 2 bay leaves. Turn off “saute”.
  3. Cover the Instant Pot. Et to manual, high pressure for 15 minutes.
  4. Natural release for 15 minutes.
  5. Taste and season with salt and pepper, and mushroom powder
  6. Serve immediately, or store in fridge for 1 week, or freezer for up to six months.
Categories
Food Health Recipes

Pomegranate & Pear Green Salad

INGREDIENTS

  • 1/2 cup raw pecans (halves or pieces)
  • 5 oz. baby arugula
  • 2 oz (~ 1/2 cup) feta cheese, crumpled
  • 1 large ripe Bartlett pear, thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • Arils from 1 pomegranate
  • GINGER DRESSING
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon fine sea salt
  • About 10 twists of freshly ground black pepper

DIRECTIONS

  1. Toast the pecans 4-5 minutes. Remove from heat and rough chop them
  2. Arrange the arugula across a large serving platter (or bowl). Sprinkle the chopped pecans and crumbled feta over the arugula. Fan the slices of pear and apple and arrange them across the salad in sections (see photo). Sprinkel all over with fresh pomegranate arils.
  3. To prepare dressing, combine all the ingredients and whisk until blended. Taste, and if not zippy enough, add another teaspoon of vinegar.
  4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When ready, drizzle the ginger dressing lightly over the salad.