Homemade Gravy

INGREDIENTS

• 4 cups broth or stock, preferably low-sodium (see note for how to use drippings)
• 10 tablespoons (142 g) butter
• ⅔ cup (95 g) all-purpose flour (don't pack the flour into the cup – should be right around 10 tablespoons)
• 1 tablespoon bouillon paste (optional – see note)
• Salt and pepper to taste

INSTRUCTIONS 

• Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.
• Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look crumbly and may even look curdled. It's ok! Trust the process.
• Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted butter and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.
• Serve immediately or keep warm to serve later. The gravy will thicken as it cools.
• FROM: Mel's Kitchen Cafe

German Pancakes

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• dash salt
• 1 teaspoon vanilla extract
• 5 Tablespoons butter

Instructions

• Preheat oven to 425 degrees F. 
• As oven preheats, put the butter in an un-greased 9x13-in. metal baking dish and place in oven, just until melted.  
• Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. 
• Bake, for 22-27 minutes or until edges are golden brown and puffy.
• To serve, sprinkle generously with powdered sugar and syrup.

Pumpkin Bars

PUMPKIN BARS WITH WHIPPED CREAM CHEESE FROSTING

yield: 15 SERVINGS (9X13-INCH PAN OF BARS)

 

prep time: 25MINUTES MINS

cook time: 25MINUTES MINS

total time: 50MINUTES MINS

INGREDIENTS

Pumpkin Bars:

• 3 large eggs
• 1 ¼ cups (265 g) granulated sugar
• ¾ cup neutral-flavored oil, like canola, vegetable, avocado, refined coconut (see note for applesauce sub)
• 1 (15-ounce) can (425 g) pumpkin puree/canned pumpkin, not pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 ½ cups (213 g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• ¼ teaspoon ground nutmeg, optional, but I love the flavor

Cream Cheese Frosting:

• 8- ounce (227 g) package cream cheese, softened
• 4 tablespoons (57 g) salted butter, softened
• 2 cups (228 g) powdered sugar
• 1 tablespoon sour cream or plain yogurt (see note)
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
• In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg (if using).
• Add the dry ingredients to the wet ingredients and whisk until the batter is smooth (don't go crazy; just mix until there are no more lumps).
• Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
• Let the bars cool completely in the pan.
• For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
• Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn't fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
• Spread the frosting on the cooled bars. Cut into squares and serve immediately or refrigerate for up to a day (maybe longer??).

FROM: Mel's Kitchen Cafe

Black Beans and Rice

Ingredients

• 3 cups cooked (1 cup dry) white long grain rice
• 1 medium sweet onion
• 1 green bell pepper
• 6 garlic cloves
• 2 15-ounce cans black beans or (or 3 cups cooked or Instant Pot black beans)
• 2 tablespoons salted butter (substitute olive oil for vegan)
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoons kosher salt
• 2 tablespoons lime juice (juice of 1 lime)
• Fresh cilantro, for a garnish

Instructions

1. Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
2. Mince the onion. Chop the pepper into a small dice. Mince the garlic.
3. Drain and rinse the beans.
4. In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
5. Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.

Instant Pot Rotisserie Chicken

Ingredients

• 4 chicken breasts about 5 pounds
• 1 c chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning optional
• 1 tsp kosher salt
• ½ tsp fresh ground pepper

Instructions

• Pour the broth into the instant pot.
• Combine the onion powder, garlic powder, poultry seasoning, salt, and pepper in a small bowl; mix until well combined, then season the chicken on all sides.
• Place the chicken into the instant pot; some overlap is okay, but make sure there is good circulation around the chicken breasts.
• Seal the pot, ensure the pressure valve is set to sealing, then program to High Pressure for 10 minutes; once the timer goes off, allow the pressure to release naturally.
• Remove the chicken using tongs and transfer to a plate. Rest until cool enough to handle. Remove the skin, shred (see notes), then add half a cup of cooking liquid. Toss, then use immediately or store.

Notes

To Cook From Frozen: mix the seasonings into the broth, then pour into the pot. Position the chicken and cook at High pressure for 25 minutes; all the pressure to release naturally.

Healthy Orange Chicken

Ingredients 

• 2 tsp freshly grated orange zest
• ½ cup freshly squeezed orange juice, approximately 2 medium oranges
• ⅓ cup brown sugar, tightly packed
• 2 TB Asian white rice vinegar
• 3 TB Soy Sauce
• 2 tsp Sriracha
• 1 tsp ground ginger
• 1 tsp garlic powder
• 2 tsp cornstarch, fully dissolved in 1 TB water
• 2 tsp olive or canola oil
• 1 ½ lbs boneless/skinless chicken thighs, chicken breast can be used, though dark meat yields more tender results
• ¼ tsp kosher salt
• 2 stalks scallions, thinly sliced
• Optional: Cooked rice for serving

Instructions

• Prep the Sauce: In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and dissolved cornstarch. Whisk until there are no white streaks left from the cornstarch.
• Cook Chicken: Towel dry the pieces of chicken, as it's important to remove excess moisture for even browning. Cut into bite-size pieces. In a large nonstick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is just cooked through, about 2 minutes. Transfer cooked chicken to a bowl and cover to keep warm.
• Heat Sauce: In now-empty pan, add the orange sauce mixture. Cook and stir over medium heat until thickened, 30 seconds. Return the cooked chicken back to pan, along with any accumulated juices. Toss to coat chicken.
• Serve: Serve immediately over cooked rice. Sprinkle with scallions for garnish and extra Sriracha sauce on the side, if desired. Leftovers can be covered and refrigerated for several days. 

FROM:  Chew Out Loud