Pork Stir Fry with Green Onion

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Pork Stir Fry with Green Onion

Don’t you love a good stir-fry?

The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, and garlic. You marinate thin strips of pork first in a mixture of soy sauce, a little sugar, and cornstarch.

The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked on that high heat. The sugar is just enough to create some caramelization for added flavor.

It helps but isn’t necessary to have a well seasoned wok. Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create.

Continue reading “Pork Stir Fry with Green Onion” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/pork_stir_fry_with_green_onion/

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Easy No-Cook Salsa Recipe

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Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It’s bright, fresh and perfect for parties!

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

(more…)

from RSSMix.com Mix ID 8174097 http://www.skinnytaste.com/easy-no-cook-salsa-recipe/

The Best (And Worst) Store-Bought Pie Crusts

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Pie Crust Reviews

Do you love pie?

I do. I love to make pie. I love to eat pie. I especially love a good homemade pie crust. In fact, I’ve spent years encouraging people to make their own pie crust from scratch (and even have the world’s most fool-proof pie crust recipe with video right here on the site).

That said, I’ve learned over the years that most home cooks will use a store-bought frozen or refrigerated crust to make their pies. I get it. We are busy people. We want pie. We would rather make a pie in one hour than in two.

With that in mind, I set out to review several packaged pie crusts I could find locally, to see if there were any I would personally use and recommend, and if there were any that people should simply avoid.

Continue reading “The Best (And Worst) Store-Bought Pie Crusts” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/review_of_store_bought_pie_crusts/

Chili Garlic Instant Pot Noodles

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Are noodles the best or are noodles the best?

They are the actual best. You can build almost any type of meal around almost any type of noodles. God bless them, every one.

Today I’m going to introduce you to an idea that is a Zero Thinking Required Dinner Situation. Spoiler: it includes noodles.

Meet: Chili garlic brown rice noodles in the Instant Pot (affiliate link). They are sticky, with an umami flavor and a little sweetness. They are gorgeous, because we get fancy with our toppings. They are laced with a little chili garlic and speckled with red peppers and scallions and peanuts and saucy bites of chicken for those who want it and tofu/other for those who don’t.

Yeah. Those are the ones.

You know how rice noodles (think Pad Thai) are usually slippery and silky and perfect for fork-twirling? I am going to tell you upfront that these are not those noodles. I mean, literally, they ARE the same noodles, but preparationally (go with it), they are not.

These noodles are STICKY.

Think Spaghetti Pie type sticky. Er, maybe not THAT sticky, but think sticky enough to where you’re probably not going to be able to twirl them up nice and silky-smooth. I do love a good fork-twirl of silky Pad Thai as much as the next hungry girl, but these noodles are a whole different animal.

These noodles are thick, and dense, almost, and very saucy and very chewy and they just beg to be tangled-into with a fork. You’re like, huh? What is she talking about?

And I’m like, here, just try it.

I have several favorite things about this recipe, but the two most notable are that:

  1. It uses the same sauce (or really similar) as what we used for the back pocket noodle stir fry. Tadahh! It’s just back-pocket-noodle-stir-fry in Instant Pot form. You’re already familiar with that magic, you already have all ingredients in your happy little pantry, you already know you’re gonna like it.
  2. Adaptability, baby! If you like chicken, use chicken. If you don’t like chicken… don’t use chicken. Veggies? Any kind can work. I wanted to try with broccoli but ran out of time – does someone want to report back on that? Play with the nuts on top. Cashews instead of peanuts? Extra hot sauce or chili pepps? Cilantro instead of green onion? Maybe a squeeze of lime, or maybe not. You are looking at a recipe for a Noodle Blank Canvas. I hereby declare you a Noodle Artist who can go forth and make it exactly what you want.

As I mentioned, these are not your normal silky-smooth rice noodles. They are sticky and delicious. And sticky. Because they get cooked in the instant pot, all the starch gets added to the sauce which contributes to the sticky-delicious-factor.

If you are finding yourself not super excited about the sticky-ness, I outlined an alternate method in the recipe notes. It’s a little more hands-on which I usually try to avoid when using the Instant Pot (what’s the point if you get just as many dishes dirty? says the lazy girl) but it is worth your while if you are seeking SILKY rice noodles.

For the rest of the sticky noodle / instant pot lovers? Green light! On to Noodle Greatness!

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Chili Garlic Instant Pot Noodles


  • Author: Lindsay
  • Yield: 4-6

Ingredients

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

Instructions

  1. Instant Pot: Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately (if you get splatter, pause for a minute or two and then try again).
  2. After: Mix in the red bell peppers and toss gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes – add hot sauce for an extra kick.

Notes

Method for less sticky noodles: Reduce water amount to 1/2 cup. Soak rice noodles in a cold water in a separate bowl. Add all ingredients to Instant Pot except rice noodles and red peppers. Cook for 5 minutes. Stir in a tablespoon of cornstarch slurry (to help the sauce thicken) and add the soaked noodles and raw peppers. Cover and “warm” until noodles and peppers are softened and sauce is coating the noodles.

Chicken needs to be cut into small, bite-sized pieces in order for it to cook in 3 minutes along with the rice noodles.

If you don’t have chili garlic paste, use fresh minced garlic and something for heat, such as ground cayenne pepper.

These noodles are meant to be sticky. Even when you add water at the end to help them loosen up, they will still be sticky. Mushy? No, unless you overcook them. Sticky? Yes. That’s what happens when you cook them from start to finish in the Instant Pot. All their starch hangs on for dear life. As mentioned, I kind of loved it this way, which is why I kept the recipe to reflect that. If you don’t want them to be sticky, I would suggest a traditional stir fry method (like this!) OR the method outlined in the notes above!

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from RSSMix.com Mix ID 8174097 https://pinchofyum.com/instant-pot-noodles

Instant Pot Wild Rice Soup

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Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

Me? Wild Rice Soup? Obsessed? Pshhh.

Okay fine, I might be a little obsessed. There might be something like three variations of wild rice soup already on this blog. I don’t know. It’s not a problem, okay? It’s just… a love.

It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.

My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. And really, there is just nothing better. No electric appliances. Nothing being plugged in. It’s a purist version. In case you were wondering, I think the recipe comes from our church cookbook because obviously. This is how it gets done. God bless Minnesota, and mom, and the wild rice soup that raised me.

Crockpot Chicken Wild Rice SoupThen came my need to make wild rice soup on the reg. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. Like, crockpot level easy. This recipe was born and it became one of the most popular recipes on Pinch of Yum. It is also one of my personally most-made recipes in life. And that’s saying a lot, because I’m making new recipes ALL THE TIME. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And now this

Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot (affiliate link). I know you want to hate me. But you do not hate me because this is going to blowyamind. The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. And think about how much wild rice soup I’ve had in my lifetime. I feel very qualified to tell you that this right here is how it’s done. This is yummy, earthy, middle-of-winter wild rice soup.

Watch how to make our Instant Pot Wild Rice Soup (1 MIN):

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

You will obviously need some extras to go with your wild rice soup.

If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread.

If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it?

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

If you don’t like mushrooms for sure, don’t bother. Just use chicken. I have a recipe for that right here.

If you kind of don’t like mushrooms but you *might* like them sometimes, can I recommend that you give it a whirl? Cut up the mushrooms really small so you get the flavor without the texture bothering you as much. I think you’re going to fall hard and fast.

And my friends who are already on team mushroom? A) Good for you, and B) GET. AFTER. IT. This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. ❤️

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Instant Pot Creamy Mushroom Wild Rice Soup


  • Author: Lindsay
  • Yield: 6 servings (1 1/2 cups per serving)

Description

Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!


Ingredients

For the Instant Pot:

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (I used 2%)

Instructions

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Notes

Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE.

Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done.

Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely.

Crockpot version: Check out this recipe.

Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

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from RSSMix.com Mix ID 8174097 http://feedproxy.google.com/~r/pinch-of-yum/~3/bR2qVitpaXw/instant-pot-wild-rice-soup

Easy Stromboli

http://www.simplyrecipes.com/wp-content/uploads/2017/09/2017-10-03-Stromboli-8-600×400.jpg

Easy Meat and Cheese-Stuffed Stromboli

You have to love a recipe that looks like you worked hard when actually you didn’t do much at all.

Stromboli, a cousin of calzone, fits into that category, and when you’re finished, you can feed the neighborhood.

Continue reading “Easy Stromboli” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/easy_meat_and_cheese_stuffed_stromboli/