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Old 04-17-2019, 08:42 PM   #11
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Dirty Rice w/ shrimp & mushrooms...
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Old 04-17-2019, 08:46 PM   #12
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We had tacos (DD prepped veggies and cooked the meat). I made pintos beans in the Instant Pot. Started with dry beans and some smoked ham (meat, skin and fat) and some other stuff. I winged it. They were good. They need some tweaking next time.
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Old 04-17-2019, 10:23 PM   #13
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I made a tray bake with chicken breast and some cut up Italian sausage. That was quite good and it was juicy. The chicken was really, really good, and I'm not usually a fan of chicken breast. The Italian sausage was okay. I probably won't use it in a tray bake again. The veg part was carrots, celeriac, onion, and black radish.
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Old 04-17-2019, 11:01 PM   #14
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I made another batch of jambalaya in the IP, this time with some salmon cubed up, in place of shrimp. The brown rice and whole oats cooked well together that first time I tried it - cooked in the same time, 13 min, plus natural pressure release time, and looked almost the same mixed together. So this time, I used more oats - half and half this time. When they were done, I just stirred everything up, and spread the salmon on top, put the cover back on, and let it steam, with the power off - worked great!
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Old 04-18-2019, 12:10 AM   #15
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Quote:
Originally Posted by pepperhead212 View Post
I made another batch of jambalaya in the IP, this time with some salmon cubed up, in place of shrimp. The brown rice and whole oats cooked well together that first time I tried it - cooked in the same time, 13 min, plus natural pressure release time, and looked almost the same mixed together. So this time, I used more oats - half and half this time. When they were done, I just stirred everything up, and spread the salmon on top, put the cover back on, and let it steam, with the power off - worked great!
That's something new to me.

Salmon in jambalaya is not something I ever thought of, either.

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Old 04-18-2019, 01:14 AM   #16
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...stuff, roll and roast it.
That is the only way I know of having flank steak, since it was something my Mom prepared about once a year. I kinda remember her cutting a slit into it, and stuffing it like a chop or chicken breast.


Himself has very little appetite since he's been dealing with back pain for about the last week. Slowly, slowly, he's doing the therapy exercises that have helped him in the past, but in the meantime...*sigh* All we had were salads, and then rummage around for the almost last of the leftovers. I'm cooking a real meal tomorrow no matter how he feels! Meanwhile, after a glass of not-Malbec (I have Merlot in the house) I'm feeling pretty mellow.
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Old 04-18-2019, 04:24 AM   #17
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Here's Chef John's suggestion:



Here's ATK's suggestion:

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Old 04-18-2019, 05:05 AM   #18
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Chicken Caesar.
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Old 04-18-2019, 05:07 AM   #19
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Flank is the cut we use for Ropa Vieja and Vaca Frita. Ropa recipe is from Memories of a Cuban Kitchen and Vaca is from Norman Van Aken.
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Old 04-18-2019, 06:50 AM   #20
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Last Night's Air-Fried Chicken Breast with Jasmine Rice under an Orange Sauce, Peas & Leftie Carrots and Macaroni salad....
I couldn't decide on which way to present it, so ....


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