So, what do I call this recipe? I don't know. "Asian-inspired Chicken" doesn't seem like the correct term, but if anyone has a better idea, I'm all ears! Srsly. Unoriginal and maybe inaccurate. But delicious, VERY delicious.Read More
This is the year* for whole chicken experimentation for me. Prior to these past several months I had NEVER cooked a full bird. Thighs, breasts, legs, wings - yes, but the whole chicken as one? Never. I was intimidated. I mean [...]Read More
Are you tasked with preparing the brisket for break fast on Yom Kippur this year?
Are you dreading it because A) it makes your house smell delicious for 5 hours while you're fasting?
Or B) you'll be at temple all day and hate leaving your oven on while you're out?
Well I have the solution to your woes!
Yom Kippur is the Day of Atonement for Jews and on that day you fast; from sunset the previous day to sunset on Yom Kippur that always follows Rosh Hashanah, the new year. Normally when you make brisket you put it in the oven for several hours. A 3lb brisket could take 5+ hours to cook, therefor you are either leaving your stove on while you are at temple or smelling up the whole house with wonderful brisket smells for 5 hours while you cannot eat… (self inflicted torture if you ask me). This solution gets the job done in MAX 2 hours from start to finish. GIve it a go! And yes pressure cookers are scary and loud you might need moral support of someone else ;)
Total time: 90-120 minutes
Hand on time: 30 minutes
Severs: 6 people
- 3lbs brisket (mine was actually 2.8lb)
(Had to cook in two pieces because too big for my pressure cooker wompwomp)
- 3+1 tablespoons ghee or avocado oil, separated (an oil that does not oxidize at high heat)
- 3 small onions thinly sliced
- 1 ¼ teaspoons + ¼ teaspoon (separated) fresh cracked salt rubbed on meat
- ½ teaspoon +¼ teaspoon pepper (separated) fresh cracked pepper rubbed on meat
- ½ large can (3 oz) tomato paste
- 3 cloves garlic, grated (about 1 ½ teaspoons grated)
- ¼ teaspoon ginger
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 bay leaf
- 1 cup beef stock
- ½-1 cup water
1. Make sure that most (not all) of fat is trimmed off. Pat the brisket dry with paper towels and rub salt and pepper on meat
2. Ghee in pan on low heat, once melted add sliced onions (I did this in the pressure cooker pot to save on cleaning pans- the worst!)
3. Cook onions for about 20+ minutes (I only had patience for 20 minutes, ha) You want the onions to be lightly browned- or at least translucent.
4. While the onions are cooking, mix your tomato base. Combine tomato paste, grated garlic, ¼ teaspoon salt, ¼ teaspoon pepper, ginger powder, onion powder, garlic powder and beef stock.
5. Once onions are cooked, add the tomato mixture and mix well. Add ½ cup of water. If it is not runny, add more water. (You don’t need it to be as thin as water, but you do want it to be runny).
6. Add the bay leaf and brisket.
7. Turn the burner on high and wait for the pressure to release. Then turn your burner on low so that the contents remain at a simmer. *Follow your pressure cooker instructions!*
8. Pressure cook for about 40-45 minutes (for 1 ½ pounds, probably about 80 minutes for 3 pounds).
9. After 40-45 minutes, turn the burner off and wait about 10-15 minutes for the pressure to automatically release.
10. While the pressure is releasing naturally, put a cast iron pan or a stainless steel pan in the broiler to heat up.
11. Add 1 tablespoon of ghee or avocado oil and place the meat (without tomato sauce) on the pan.
12. Put the pan with the brisket in the broiler for 2-4 minutes. Flip brisket and again broil for another 2-4 minutes.
This might sound more complex than "dump everything in a pan and leave it in the oven for the day", but I swear it's worth it!! Also, you could totally skip steps 10, 11, and 12, however it just gives the meat a bit of crispness which I love. Do you! Whatever way you prefer!
Pro Tip: Make extras!! This brisket is even better the next day! It is egggggsellent with eggs for breakfast as well as sautéed greens for lunch. For reals.
Music on the menu for
Pressure Cooker Holiday Brisket*:
*One might disagree with this song choice as it is quite peppy, happy, and all "celebration of good times" even though Yom Kippur is quite the opposite since it is the day of Atonement and reflection of the not so good things we may have done during the past year. Well Atone during the day and all the days in between Rosh Hashanah and Yom Kippur and then listen to this jam while you break fast and begin to look forward to all your upcoming awesomeness. Ok? Ok!
Chopped Chicken Salad Salad. Such a great salad so I said it twice. HA. No really. No it's chicken salad, but it's half raw veggies. Equal parts chicken to vegetables means more like a green salad and less like a pool of mayonnaise with some chicken thrown in. (You know you've been there, ordered chicken salad somewhere only to be greeted with a gross white sloppy mess of mayo where you were digging to find the chicken. GROSS).
I wasn't going to post this recipe because it's not really a recipe, just something I made a couple of times this past week because it was super easy to whip up and delicious. But alas, one of my avid readers (my sister, HA), asked me to post this recipe when she saw the picture I posted on my Facebook page. HERE YA GO SIS.
CHOPPED CHICKEN SALAD Salad
Prep time: 5 minutes (more if you have to make the mayo and chop the veggies no more than 15 minutes, and even more if you are baking chicken breasts/thighs/roasting a chicken)
1 ½ cup cubed chicken (cooled, not warm)
1 ½ cup diced mixed veggies (I used carrots, zucchini, bell peppers, celery)*
⅓ cup mayonnaise
¼ teaspoon thyme
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
1. Make your chicken if you haven't already.
2. Chop your veggies if you haven't already. *Do not add chopped tomatoes. Add tomatoes only right before you are going to eat or serve the chicken salad as the tomatoes makes the mayo all watery.
3. Make your mayo if you haven't already. (Use an immersion blender, takes 3 minutes).
4. In a large container, combine all ingredients and mix until well combined!
THAT'S ALL FOLKS. Let me know how it goes!
Music on the menu for
Chopped Chicken Salad Salad:
Egg Drop Soup time! I posted a picture of my egg drop soup on Instagram a little while back and have been getting requests for the recipe mainly from my friends and family buried beneath several feet of snow. I just learned that my hometown has received over 8.5 FEET of snow in just the past 6.5 weeks. HOLY CRAZY. These poor people have been receiving at least one snow day a week for the past month. Boohoo, poor New Englanders. ;)
This recipe is perfect for the snowed in folk as the only two ingredients you actually need, is broth and eggs (and salt). It also takes about 5 minutes to make. It’s great with added flavors, but the core ingredients are only broth and eggs so it's super simple to make with whatever you have in your kitchen.
You can use any type of broth you have on hand- beef, chicken, pork, vegetable… they’ll each bring a different flavor profile to the dish, but it will be delicious either way. The beef and pork will bring the most flavor, while the chicken and vegetable will be more basic without any added seasonings or spices.
I have made this with both pork and chicken broth so far. With the chicken, I added fish sauce, ginger, and chopped onions cooked in bacon fat. To a few bowls I added spiralized zucchini as well to make the soup more filling. I personally thought the onions were too noticeable, even when finely chopped. I didn’t like getting pieces of onion in my spoonfuls of soup. Next time if I were to want an onion flavor, I will just add onion powder and sliced green onions on top after the soup was done cooking.
I prefered the soup using a pork broth over the chicken because the flavor of the broth had more depth. I just added some salt, fish sauce, and called it a day. Super simple and easy and great for breakfast. I don’t drink coffee in the morning, so it was a real treat to have my breakfast be a cup of hot liquid with added protein. I even chopped up some cooked sausages and tossed it in their for my breakfast. I mean.... it's essentially sausage and eggs! Maybe I’m weird, but at least my tummy and I are happy!
Makes: 1 serving
Prep time: 2 minutes
Cook time: 5 minutes
- 1 egg
- 1 cup broth
- ⅛ teaspoon salt
- ¼ teaspoon (splash) fish sauce for that umami kick
- chopped scallions as garnish (optional- I didn’t have any on hand but I wish I had!)
1. Bring your broth to a boil.
2. Whisk your egg in a bowl.
3. Slowly pour the egg into the boiling broth in a thin stream while stirring the broth so that the egg doesn't clump.
4. Add your spices, mix, serve.