Sticky Noodles

I found this recipe on Pinch of Yum a couple years ago.  It was a hit with the oldest and the twins don't count.  So it has made it's way into the rotation.  The main change that I do is to add the bell peppers at the beginning.  We prefer them cooked a bit more.

Sticky Noodles

• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons white vinegar
• 1 tablespoon chili garlic paste
• 1 tablespoon olive oil
• 2 cups water
• 8 oz. uncooked brown rice noodles
• 1 lb. raw chicken breasts, cut into small pieces
• 1-2 red bell peppers, sliced thinly
• peanuts, green onions, and/or sesame seeds for garnish

Place all ingredients in the instant pot and cook on manual for 3 minutes.  Release steam immediately.  Toss gently to combine and serve with peanut, green onions, and/or sesame seeds.  

For more information see the link above to Pinch of Yum.

Instant Pot Creamy Sausage Pasta

 I am trying to not overheat the house and feed a family of 6.  Did I mention our boys are now 15-20?  They can eat.  I wanted to use the Instant Pot and not have mushy pasta.  I took the procedure and inspiration from onehappyhousewife.com.  I do not keep jarred marinara on hand but I do have crushed tomatoes.

1 lb. hot Italian sausage links, casing removed

1 sweet onion, diced

3 cloves garlic, minced  

4 baby bell peppers, diced

2 tbsp. Italian herb blend

salt & pepper to taste

1/2 cup red wine

2 cups chicken broth

1 cup water

1 lb. short sturdy dry pasta (I had cavatappi, but penne was what onehappyhousewife used)

1 28 oz. can crushed tomatoes

1/2 cup heavy cream

1/2 cup parmesan

On the sauté setting in the Instant Pot, cook the sausage, breaking it up into small pieces.  Add in the onion and bell peppers.  Season with salt and pepper  When the meat is no longer pink, add the garlic and Italian herbs and cook for 30 seconds or so.  Add the wine to deglaze the pan.  When the wine has reduced (by half) add the chicken broth and water.  Top with the dry pasta and then the crushed tomatoes.  Do not stir the pasta in, but try to make sure it is submerged by pressing it down if necessary.  Use manual pressure for 7 minutes.  After 7 minutes, allow to naturally release for 2 minutes and then quick release.  Stir in the cream and parmesan, adjust the seasoning, and serve with additional parmesan.

Hummus for Us

 Our house has been going through a lot of hummus in the last year.  It has become a great to go snack/lunch item.  Serve with veggies, crackers, pretzels...whatever you like.  The favorite around here is the thin pretzel crisps.  We've been tweaking recipes and combining what we like.  We have tried the Ultimate Hummus from Cook's Illustrated, Hummus for Real from Alton Brown, and the Best Smooth Hummus on Serious Eats.  Each has its own qualities that we like.  This is our combination of these recipes with a little help from the Instant Pot.

Hummus for Us

1 lb. dried chickpeas (garbanzo beans)

1/2 tsp baking soda

1 head garlic, peeled

water

zest and juice of one lemon

1/3 cup (generous measure) tahini

1/4 cup olive oil

1 tsp kosher salt

1/2 tsp ground cumin

pinch of cayenne (optional)

dash of garlic (to taste)

Start by putting the chickpeas, baking soda, and peeled head of garlic in the instant pot.  Fill up to the 6 cup mark with water.  Let stand for several hours or over night.  Seal the instant pot and cook on the bean setting on high for 60 minutes.  Allow to release naturally.  Put the chickpeas and garlic in a food processer, reserving the cooking liquid.  Process to break up the chickpeas.  Add the remaining ingredients and process until smooth.  Add the cooking liquid and process to combine.  We find that the hummus gets really thick in the refrigerator, so we add all of the liquid.  If you prefer, add less.  Give it a try and see if you need a bit more salt or some garlic powder.  The flavor comes together as it sits in the fridge.  Enjoy!