Dinner and Dessert in an Instant (Pot)

The inner domestic goddess in my has been calling lately. She’s a taskmaster that one. I have to make lists to keep up with her.

It started with a skirt that needed shortened. Every two years I buy an ankle-length skirt thinking I can wear them in summer. They look sooo comfortable, and so cool. And they are. But they do not flatter with my figure – my best assets are my legs. And long skirts cover them up.

So I wanted to shorten a skirt that I bought last year. And down the rabbit hole I went. Once the sewing machine and I reconnect, a whole bunch of projects spring to mind. Like a new headboard cover in a flamingo print. Then I needed to make a matching pillow – with tassels.

Then I needed to move the bureau. And then I moved into the living room – where the couch needed new pillows. Then on to redoing the bins in the kitchen. Then outside to the deck, which needed washed (Clorox makes an amazing deck cleaner that is better than a power washer – if I am operating it.). This made me rethink the outdoor cushions. And those bushes that have been bothering me.

And so on.

I haven’t been to the gym in a week. Who has time?

I’ve even been multi-tasking when I walk the dog.  I now walk with a plastic bag and a long stick to pluck the dead ones out of the surf and the creek. Planting a dead fish and an eggshell or two with your tomato plants is the perfect fertilizer combination. There I was squatting along Walnut Creek this morning with a long stick trying to snag a floater for my garden. I am not fishing. These are dead fish. I seem to have some things in common with the turkey vultures, who, I swear, are watching this process.

It works. I had a magnificent crop of tomatoes last year.

We could speculate as to why I am on this roll. Avoiding other tasks, perhaps. Preparing to be a full-time nursing student in the fall – certainly a possibility. Before we get all psycho-babble about it, the real reason is that I don’t like sitting in the basement with the sewing machine in the summer. I like to grow tomatoes because I like to eat tomatoes.

And, in the late spring and summer, I can make a meal out of what I have planted — salads with fresh herbs, and soon radishes, and some grilled protein (or not). By mid-August, I will have tomato and cucumber salads with freshly baked bread, and I will be in heaven.

The result of all of this domesticity is that I’m too exhausted to make dinner at night.

Thankfully, the Instant Pot is pretty handy. And it can handle frozen chicken breasts and thighs. I plunged deep into the back of the freezer to find some breasts and thighs that had been there for about six months or so (and was pretty pleased to find them lurking there), and dropped them into the Instant Pot, along with a cup of Franks Red Hot sauce and a couple of tablespoons of butter. In less than an hour (30 minutes of actual cooking time), I had dinner, plus leftovers. The shredding was the most work of the whole dish.

My handy Instant Pot makes both dinner and dessert.

The first time, I just loaded it onto a bun with some slaw on top (you can add some blue cheese dressing or blue cheese crumbles if you like), and added some sliced cucumbers as the salad (two veggies – I win!)

The cold leftovers were great for lunch – I made a broccoli slaw (mayo, vinegar, sweetener) and piled it on the bottom. Put the shredded chicken on top, garnish with tomatoes, cucumbers, or whatever is handy  – and viola, a healthy lunch.

Instant Pot Buffalo chicken on top of a broccoli slaw, with an avocado topper.

I do enjoy my veggies – but at heart, I’m a fruit lover. And dessert with fruit is one of my absolute favorites (except that stewed rhubarb thing I had in Paris about five years ago). Sometimes I am happy with fresh fruit and mint from the garden. But not at the moment. I am craving creamy and cold.

And the bloggers in love with the Instant Pot (a pressure cooker) swear that this thing makes cheesecakes and other desserts. Yeah, yeah, yeah. My bread machine promised that it made jam, but I I didn’t see the point in that. So why use the Instant Pot for cheesecake. After all, you still have to mix the ingredients up (crust and filling).

Two reasons:

  1. You don’t have to use a water bath (the ideal method for cooking a cheesecake to keep it creamy and not crack the top).
  2. You don’t heat up the house.

The hardest part of this recipe is:

  1. You have to find the springform pan that fits your pot. A 6- or 7-inch pan works. I had to order on Amazon. By this summer, you might find them at TJ Maxx or Marshall.
  2. Cream cheese must be room temp. This is true regardless of how you are cooking it – conventional oven or the pressure cooker.

It cooks in about 35 minutes – but you have to add on time for the pressure to build, and then vent naturally – so it takes about the same amount of time as the oven. But, let me tell you, cheesecake without the bain marie (water bath) is a dream. Especially in the summer (which will get here eventually).

It’s not very pretty when it comes out. That much I will tell you. So I made my typical topping of plain Greek yogurt, brown sugar, and lemon zest to cover the top. Then I topped it with mounds of blueberries that I had tossed in apricot jam (made last year). The jam gives the blueberries a glossy look. You, of course, could just buy a container of lemon yogurt, or vanilla yogurt, or whatever flavor you like, and skip that step. You can also skip the step of glossing the blueberries.

This is not a compensated post, BTW. I only write about products I use and love.

See you at the farmer’s markets soon

XOXOXO

Marnie

marnie@meadballs.co

m

Print Recipe
Blueberry Cheesecake in the Instant Pot
Course dessert, dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Course dessert, dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Instructions
  1. Prepare the 7-inch springform pan by putting it together, then lightly coating with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. Cut an 18-inch piece of aluminum foil. Place a paper towel in the middle of the foil. Place pan on top of foil. Fold foil up around pan (so that it protects from leaks). Have extra foil go straight up the sides of the pan - you will use this to help lift the pan into and out of the Instant Pot.
  2. In a food processor, pulse crackers until nearly crushed. Add melted butter and sugar and pulse to combine. This should have a crumbly/sandy texture. Press into the bottom and sides of the pan. I like to use some plastic wrap or parchment on top of the crumbs and use a heavy mug or bowl to press crumbs into the bottom and up the sides of the pan.
  3. Beat the room temp cream cheese and sugar in a stand mixer or your hand mixer until combined. Add in the yogurt or sour cream and mix for 30 more seconds until smooth, add in the flour or tapioca starch, salt and vanilla. Add in the eggs and mix until just smooth, scraping down sides as needed. Do not over beat this.
  4. Pour into crust.
  5. Pour 2 cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot into the bottom, with the feet folded up.
  6. Once the pan is in the Instant Pot (make sure you have the rubber ring in), secure lid. Make sure vent is on "sealed." Press "Manual" and set time for 35 minutes. Let the pot release the pressure - do not manually release.
  7. When the cheesecake is done. Remove the lid. Use foil to lift out of pot. Allow to cool for 1 hour. Then refrigerate 4 hours or overnight.
  8. In the meantime, stir together yogurt, brown sugar, and lemon zest. Refrigerate if not using immediately.
  9. Take cheesecake out of refrigerator. Remove foil, then remove from the pan. The parchment will help you remove the cheesecake from the bottom of the pan, but you may need a metal spatula to help get it started. Remove parchment from bottom. Plate cheesecake.
  10. Toss blueberries with apricot jam. If your apricot jam is firm, then microwave in a glass bowl first for 15 to 45 seconds. Stir. Then add blueberries and stir to coat.
  11. Spread yogurt mixture on top of cheesecake. Heap blueberries on top. Enjoy. Should make 6 slices.
Recipe Notes

This recipe is adapted from Cookies and Cups. I love the Ritz crackers in the crust - but you can use your favorite graham crackers. To make GF, I have successfully used GF graham crackers.

I like the use of brown sugar in this recipe - it lends a depth with the molasses that I enjoy. If you don't have any, certainly you can use regular granulated sugar. If you have just a tablespoon or two sitting in the bottom of your bag or container - DO use it in the yogurt topping.

If you are not a fan of lemon, or don't have lemon zest, substitute 1/2 teaspoon vanilla extract.

Tip on lemon zest: Any time you are juicing a lemon, zest it first. Put the zest in a sandwich baggie and keep in the freezer.

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Crazed Chef Craves Squash (really!)

Things have been a little hectic here in the Meadballs kitchen. Big news is that I am finally certified. This seemed liked the hugest hurdle back in the spring. But when the day finally came on Friday, Aug. 4, it really was just he beginning. Because of three things:

  • Most of my pots and pans didn’t work with induction. So I had to buy new ones.
  • I have to wash dishes now. (Dishwasher not in the budget).
  • The ventilation project wasn’t totally finished.

The last is probably the biggest issue because it is August. And while it has been pretty chill so far, it isn’t all that cool in my basement digs with three fridges, two freezers, two ovens, and three induction cooktops going. Sometimes all at once. So the electrician returned to install a big fan, some vents in the ductwork and a cooler for the wine room. As a result, my shiny new kitchen is a mess of dust, dirt, power saws, and electrical things. It is loud and dirty. So I haven’t been in the kitchen much since I picked up my lovely certificate.

But, never fear, it should all be done by tomorrow morning and I’ll be cooking away. If you have signed up for my newsletter – there is a sign-up on this website – you will find the specials for next week. They will also be posted on the Meadballs Meals facebook page. Order by e-mailing marnie@meadballs.com, messaging me on Facebook, or by texting 814.470.8688. Orders need to be received by Sunday at noon for Monday delivery.

In the meantime, I’ve been in my home kitchen working with what to do with a truckload of yellow squash. I love this bread with blueberries. Don’t skip the glaze, it makes the cake and helps keep it fresh.

Print Recipe
Lemonade Blueberry Squash Bread
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Grease 2 regular loaf pans.
  2. Whisk together flour, salt, baking powder and baking soda in a large bowl.
  3. In another large or medium bowl, combine melted butter and sugar. Add lemon juice, lemon zest, and vanilla. Whisk in eggs.
  4. Add wet ingredients to dry. Mix thoroughly.
  5. Add squash and stir just to blend. Toss blueberries with the remaining flour. Add to mixture.
  6. Pour into prepared pans and bake at 325 degrees for 45 to 55 minutes.
  7. Allow the pan to cool; remove the bread and place top down on a serving plate.
  8. In the meantime, make the glaze by combining all the ingredients and mixing until smooth. Pour over top of bread.
  9. Serve.
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Quiche it Simple During Lent

The Lenten season is upon us. This exercise in meatless Fridays sticks with me even though I am no longer a practicing Roman Catholic.

Culturally Catholic, I am. So the guilt about eating meat remains with me to this day.

Skipping meat on Fridays wouldn’t be that big a deal if I could serve the grilled cheese sandwiches for dinner. I love grilled cheese. Any cheese melted between two pieces of bread slathered in butter or olive oil is pure heaven.

Except my daughter doesn’t eat cheese. And she has a nose that can smell it several rooms away.

If I crave a melted cheese sandwich, I eat in the middle of the night when she is asleep. Then I burn candles to get the smell out of the house.

Sometimes I will order one when we are eating out for lunch. But she is relentless in her ongoing commentary about how much she hates cheese.

Yes, this is odd. I am the mom. It is my house. But when your child is on the autism spectrum, however mild, this isn’t a battle anyone is going to win.

Fortunately, she likes most vegetables. So on many meatless nights, it’s just a plate of roasted vegetables and pasta or rice.

But I’m trying to find add a little more protein to her diet, which would consist largely of chocolate and chips if left to her own devices. We eat a lot of chicken.

When Lent rolls around, it’s time to cook more creatively. We live just a couple of miles from a chicken farm, so we always have fresh eggs in the house. That means frittatas, quiches, and omelets.

The beauty of any of these is that you are free to improvise. Throw some spinach in for some extra veg, add or change a cheese, and use fresh herbs if you have them.

I keep a box or two of frozen pie crusts that I buy at Trader Joe’s in Cleveland on hand. It’s one of my favorite crusts, and it saves time.

Today, I had some extra smoked salmon, green onions, and potatoes. If I had baby kale, chard, or spinach, it would have gone in too. I was finished in less than 45 minutes. Plus the leftovers can do double duty for breakfast or lunch tomorrow.

This is #whatsfordinner tonight.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Salmon, Dill, and Potato Quiche
This is an easy dish for dinner or lunch. Pair with a cucumber or green salad. Depending on appetites, and whether it is lunch or dinner, this can feed from 4-6 people.
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 350 degrees.
  2. Roll out pie crust so it will fit into a 9-inch pie pan. Place crust into pie pan and trim off edges. Top crust with parchment and pie weights or beans. Place on baking sheet and bake for 10 minutes. Remove paper and beans and cook another 5 minutes.
  3. In the meantime, cook potatoes in salted boiling water until tender. Drain. Slice.
  4. Beat together the cream, eggs, dill, lemon zest, salt and pepper until the eggs are lighter and there is a bit of foam on top of the batter.
  5. Place cut potatoes over the bottom of the pastry. Then put half the salmon strips in the gaps. Sprinkle with half of the green onions. Pour over the egg mix.
  6. Bake for 25 mins until the top is firm. Allow to cool. This is best served at room temperature. Before serving, top with the remaining strips of salmon, some dollops of creme fraiche, sour cream, or yogurt. Sprinkle remaining green onions on top and some dill.
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Bake Ahead for the Holidays

Trimming the tree. Holiday parties. Crazy schedules. All of these combine to make the month of December a blur and a challenge to get anything on the table for dinner.

I’ve always been a fan of having lasagna on hand. This is a trick I learned when babysitting for Ted and Denise Padden and their four children. She would have me come over and bake a big lasagna while watching the kids, and that would be dinner for at least two nights.

I don’t tend to make the big heavy meat lasagna anymore. Most of the time there aren’t enough people in my home to consume it. I could make and freeze half, but something about lasagna calls for lots of people around a table, a big salad, and some warm bread.

A few years ago I discovered how the Italians pair squash with pasta, including in lasagna. I enjoy the slightly sweet flavor of the roasted squash against the richness of the ricotta, especially when infused with sage or rosemary. Adding spinach to the basic bechamel sauce, adds color and another vegetable.

I made this recipe first for an early Thanksgiving feast and have made it again to try it with zucchini noodles instead of pasta. While I think the pasta version was better, the zucchini one has the benefit of being gluten free. To make the zucchini noodles, slice a zucchini length-wise in about 1/8-inch strips. Brush with olive oil. Sprinkle with salt. Roast in a 350-degree oven for about 5-7 minutes to remove the extra moisture and increase the sweetness of the zuke. If it is still a bit slippery (like a wet noodle), roast for another couple of minutes until it is slightly brown in areas. Then use just like the pasta. The number of noodles with depend on the size of your zucchini. If they are small, you might need one zucchini per layer, or six (6) in total.

Feel free to play with the squash. Butternut is slightly dry when roasted and sweet. Acorn squash has less flavor and is a bit damper. Hubbard or any of the slightly sweet and very orange varieties will do well. I tried it with acorn squash, because I have heaps of them in the garage, and can’t say it’s a favorite. It will do in a pinch.  But even better is just a 15-ounce can of pumpkin puree, which eliminates the whole roasting step. Plus it is just the right flavor. Just don’t use the pie filling!

You can freeze this dish and bring it out later in the holidays, either for a planned event or a family emergency.

Enjoy

XOXOXO

Marnie

marnie@marniemeadmedia.com

Print Recipe
Butternut Squash and Spinach Lasagna
There are a lot of steps here, but if done ahead, the whole project comes together quickly. Like any lasagna, once you master the recipe, it will be much easier in the future. You are essentially roasting butternut squash and pureeing it for one layer. Making a standard bechamel, but adding spinach, for another. And finally having a ricotta filling. So it's not terribly different than the standard lasagna process. I would make some extra bechamel sauce, or a tomato sauce, to serve alongside. Mine got a little dry.
Course Main Dish
Cuisine Italian
Prep Time 2 hours
Cook Time 75 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 2 hours
Cook Time 75 minutes
Servings
servings
Ingredients
Instructions
  1. To prepare the butternut squash, heat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Rub inside with olive oil and sprinkle with salt. Place cut-side down on roasting pan. Roast for about 1 hour, or until soft. Remove from oven and allow to cool. Scoop out insides into a food processor and puree until smooth. Taste. Adjust seasoning with salt and pepper. Can be refrigerated for two days.
  2. Caramelize the onions by placing in a hot saute pan with 3 tablespoons of olive oil and the two sprigs of thyme. Stir to coat in oil and cook until onions are soft and slightly brown, about 25 minutes. Season with salt and pepper to taste. Set aside. This can be made two days ahead of time and refrigerated. Remove thyme before adding to the lasagna.
  3. To make the ricotta filling, mix cheese, chopped rosemary, eggs, half the grated Parmesan, salt, and pepper to taste. This can be done 1 day ahead of time.
  4. To prepare the spinach, melt butter in a saucepan, add flour and stir. Cook until flour is no longer raw and the two have come together into a thick paste, about 2 minutes. Add milk or half-and-half and stir until it comes to a boil. Add the rest of the grated Parmesan, nutmeg, and defrosted and drained spinach. Season with salt and pepper. This can be made one day ahead.
  5. To assemble, coat a 9-inch-by-13-inch baking dish with cooking spray. Lay down about 1 cup of the spinach cream sauce on the bottom of the pan and spread to coat. Top with noodles.
  6. Spread half of the roasted butternut squash on top of the pasta. Top with another layer of pasta.
  7. Spread ricotta cheese mixture on top of pasta, and top with caramelized onion. Cover with layer of pasta.
  8. Top with remaining butternut squash, and another layer of pasta.
  9. Finish with remaining spinach cream sauce. Cover with foil.
  10. Bake in a 350-degree oven for 1 hour (60 minutes). Uncover and bake an additional 15 minutes.
  11. Remove from oven. Allow to rest for 30 minutes before serving.
  12. Can be frozen.
Recipe Notes

Adapted from the New York Times

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