Ropa Vieja

I was talking to a friend awhile ago while our kids played. She runs a fitness/lifestyle business where she provides workouts, meal plans and individual attention to help people achieve their goals.  She is very much a meal planner, where she plans for the week what they are having for each day and what she needs at the store. We were contrasting that to how I cook. I buy the major proteins every week, meat, poultry, etc and fresh vegetables along with whatever pantry items I have used up. The key for me though is pantry, I always have certain ingredients on hand and hardly ever know what I am going to cook on any given evening.

Today we had several inches of snow and everyone was home because of it. There was lots of shoveling and sledding going on and I thought we could all use a hearty dinner. I had a flank steak in the freezer and decided to crock pot that up. We have visited Puerto Rico a couple times and love it there, especially the food, so I looked up a recipe on Pinterest for Ropa Vieja. I adapted (extensively) one that I found:

1.5 pounds of Flank Steak

3 TBSP of Cumin

1 TBSP of Olive Oil

1 “serving” of chicken bouillon (I use packets from Trader Joe’s)

1 can (regular size) of diced tomatoes

1 TBSP Apple Cider Vinegar

4 garlic cloves, smushed

1 palm full of salt (maybe 1.5 tsps)

½ a Vidalia onion, chopped

1 red bell pepper sliced

1 tsp of coriander

2 TBSP of dried onion

1 tsp Oregano

I tossed all of the above in the crock pot (the meat was frozen) and cooked it on high for 5 hours and on low for about 40 minutes, I shredded it about 15 minutes before serving. 

For the instant pot, I add the liquid to the bottom, then the meat (sometimes frozen), then the spices. Manual on high for 75 minutes (depending on cut of meat, adjust up or down). NPR and shred. 

All of the ingredients are those that I had on hand and threw together on a whim.  My friend wishes she could do a little more of that, whereas I sometimes wish I could plan ahead and not have so much stress about dinner.

The ropa vieja turned out wonderfully, by the way. You are getting this blog post because my husband wanted me to actually write this one down so I can try to replicate it someday. The meat shredded easily and we served it with rice and beans for everyone but me (I made a burrito, because). The 4 year old cleaned the plate. The 1 year old got seconds. The husband, well, here is your blog post. And I ended up with two burritos (oops).  This reminder of a great vacation was perfect today.

I now need to replenish my cumin, canned tomatoes, red pepper, and frozen beef.

Rice Bowls

Over the summer O decided he not longer liked ... many things. About the only thing he asks for is sushi and his favorite places to eat on vacation were Korean, Lebanese, and Vietnamese. As we got close to school lunch time, I was dreading finding food he would eat. I can’t afford to send sushi everyday! I consulted one of my favorite places, Pinterest, and discovered an article on “Buddha Bowls”. I decided to try them: rice on the bottom and assorted toppings. I bought some brown rice, a smoked salmon filet from TJ’s and grabbed some of his favorite things from the fridge. Success!! This is tomorrow’s: rice, tomatoes, salmon candy (Ivy City Smokehouse, yum!), edamame, capers and olives. I have put on pickles, corn, chick peas, cucumbers and carrots (carrots came home, sigh). So far so good!

Instant Pot Greek Yogurt

My kids love this yogurt. I adapted my recipe from This Old Gal's Instant Pot Greek Yogurt recipe.

1 half gallon Whole Milk (I have not tried Skim or 2%)

1 container plain yogurt with active cultures (such as Fage. I have used both Wegmans and Trader Joe’s store brand plain greek with luck)

1 can sweetened condensed milk

1)     Pour the milk into the instant pot and hit the yogurt button twice until it says boil. I use my food thermometer in the pot as well, set to 183 degrees. Whisk occasionally as it comes to temperature to avoid hot spots. Get the milk to 183-185 degrees.

2)     Create a water bath (I use my sink and add a bit of ice to the water) and once the milk hits the 183 take the cooking pot out of the instant pot and put it in the water bath. Stir in the sweetened condensed milk. Cool the milk mixture to 108-110 degrees. (Whisking and using the food thermometer). (Hit the cancel button on the instant pot)

3)     Add in two tablespoons of the plain yogurt and stir.

4)     Wipe the water off the outside of the cooking pot and put it back in the instant pot. Hit the yogurt button once. It should come up reading 8 hours. I add an hour to get to 9 hours. Put a lid on the pot. I use one of the lids to my pots and pans, you are not bringing it to pressure, so you don’t need the seal.

5)     The pot will start counting up to 9 hours. You can leave it overnight, even if it is going to be more than 9 hours.

6)     Once it is done incubating, put the pot in the refrigerator to cool (I just leave the lid on and put it in). Leave it at least 2 hours.

7)     Straining is the next step. I used birds eye cotton in a regular strainer, but you can use coffee filters, cheesecloth, anything like that in a strainer (they even make specific yogurt strainers for a bit under $20). Pour the yogurt into the strainer and let the whey strain out until it comes to your favorite consistency. I like about 8 hours so far.

8)     Whisk the strained yogurt to make it smooth. (You can add whey back in if it is too thick for your taste.)

Tada, really delicious yogurt. The kids and I love it. I even used it as topping on a cheesecake.

Tips: You have to use freshly opened yogurt as the starter, but they say you can freeze it in tablespoon sizes and thaw it for the next batch. I tried this with the latest batch, I’ll let you know if it works.

Don’t use more than two tablespoons of starter, it won’t set.

You can set for more than 9 hours, or just leave it at 8 hours. The longer it goes, the tarter it gets.

The whey is good in bread, pancakes, smoothies. We have done all three and liked it!

There are two common problems if it doesn’t set. 1) Hitting another button and turning it to “less” during the yogurt function. It should read “normal” 2) The cultures in the store bought yogurt were dead. Both fixable by starting over at step 4 and for problem 2, getting new culture. 

Chicken Curry

Chicken Curry

2 chicken breast cut into chunks 

1/2 a medium onion, sliced thin

1/2 a bell pepper, sliced thin

1 carrot, julienned

1 potato, cut into thin pieces. (I quartered it and then sliced)

1 can coconut cream (TJ. Not the sweetened stuff)

1/2 cup chicken broth

3 tbs Tikka Masala paste

2 tsp curry powder

1 tsp turmeric

1/2 tsp coriander

1/2 tsp garam masala

1 bay leaf

Pinch salt

Spices are approximate

Cook chicken mostly through in chicken broth with bay leaf. If the broth completely evaporates, add a little to make 1/4 or so. Add vegetables. 

Mix spices into coconut cream (it is the consistency of whipped cream. I fold it in). Add this to pot and mix well. 

Cook until all items are cooked through. 

You can add some whipping cream at the end if you want a thinner consistency 

Oatmeal Chocolate Cookies

3/4 cup coconut oil (melted)

1 1/2 cups sugar

2/3 cup coconut milk

2 tsp vanilla

2 1/2 cups all purpose flour

1 1/2 cups oats

1 tsp baking powder

1 tsp baking soda

1/2 cup unsweetened coconut

Chocolate chips to taste

Mix together dry ingredients. Add oil and combine. Add milk and combine. 

My girl doesn't like chocolate in her cookies so I reserved about 1/4 of the dough for her. I added about 3/4 cup chocolate chips to the remaining dough. 

Make into tablespoon sized balls and put on cookie sheets. Bake in (preheated) 350 degree over for about 10 minutes. 

Chocolate Mousse

Now, chocolate mousse sounds complicated. And when you look up recipes you see gelatin, egg, etc. Bleh. It doesn't have to be hard though!

1 Cup Whipping Cream

6-8 ounces Chocolate

Water

Possible: Confectioners Sugar

Melt chocolate over a double boiler (I use a metal mixing bowl). As it is melting add a couple tablespoons of water to make the chocolate smooth. Once melted, set aside and let cool. 

If your chocolate is sweet, don't worry about sugar (I use semi sweet and don't add sugar). If you are using a bitter chocolate add some confectioners sugar to the next step. 

Whip cream until peaks form.

Slowly add in the cooled chocolate (about a third at a time). After each addition whisk it into the cream. Once all chocolate is added cover and cool in the fridge. Serve chilled. 

Birthday Tres Leches Cake

1 yellow cake (2 layers), your favorite recipe

1 can sweetened condensed milk

1/2 cup whipping cream

1/4 milk

Raspberries

Chocolate buttercream (your favorite, I use Mark Bittman's recipe)

(Whipped cream for filling optional)

Place each layer of the cake on a separate plate with a rim. Poke holes in the cake with a fork. Mix the milks together thoroughly and  pour over the layers evenly. Let soak at room temperature (spooning excess over) for 30 minutes. Place layers in refrigerator to harden. Pull out the bottom layer. If you are using excess whipped cream in the center put some on now. Place raspberries through the center of the cake. Place more whipped cream on top. (Or just use raspberries). Get second layer from refrigerator and very carefully place on top (I used large spatulas). Frost with chocolate buttercream and top with more raspberries.