Soups, Stews, Curries, Sauces and Dips

Chicken Curry (Indian)

Indian Chicken Curry

Note: This is about a 2 ** on the spice scale, so add more Cayenne or Thai Chilis if you like it hotter.

You may want to watch my You tube Video here …
Part #1 https://youtu.be/XbQ6fJP3cuU

https://youtu.be/XbQ6fJP3cuU
And part #2 for the Side rice and veggie https://youtu.be/q0te3NNQwEo

You may also be interested in my other curries and soup… Butter Chicken IP Curry Red Pork IP, Maypo Tofu (Mabo Tofu), Tom Ka Gai IP

INGREDIENTS:

4 -6 chicken thighs. Bone in skin on or bolneless and skinless. You can also us a cut up fryer. 8 Campari Tomatoes or 4-5 ripe Romas diced
1 can Tomato Purée
2 sweet onions chopped
6-8 cloves Garlic minced (8 is better)
1 1/2 tsp Garlic powder for later
1 1/2” Knob Ginger minced (2 Tbsp)
1/2 tsp Cardamom seed (+ 1/2 tsp powder for later)
3/4 tsp Cayanne split or spicy Harrisa blend (more for later)
1/2 tsp Coriander seeds (+ 1 tsp powder more for later)
1/ 1/2 tsp Cumin seed (1 tsp powder for later)
1 tsp Curry powder (+ 1/2 tsp more for later)
1 1/2 tsp Garam Masada powder ( more for later)
2 Lime leaf or 1/2 tsp Tajin ( lime, chili powder season)
1 tsp Mustard seed (more for later)
1/2-1 tsp Paprika
1 tsp cracked Pepper corns or Grains of paradise (almost pine flavor) 1 tsp Salt (+1/2 tsp for later)
1/2 tsp Turmeric powder (+ 1 tsp for later)
1 Star Anise
2 Tbsp Evoo
1 Tbsp Veggie oil
1 Tbsp Ghee if you like it ( use it in place of 1 Tbsp Evoo)

DIRECTIONS:

If you use bone in, skin on Chicken, you will need to spoon off the fat before serving. I like to sear it first. Just until browned.. not done. If you are using boneless skinless, then slice them lengthwise into 4 pieces.
You can use the same pan to sear it quick first and set the Chicken aside or use a seperate frying Pan. if you use a separate pan, its quicker because you can do it at the same time as you get the Sauce going.
Either way, Season the Chicken with 1/2 tsp Garlic Powder, 1/8 Salt and 1/8 Pepper, 1/4 tsp Cumin powder, Cayanne, 1/4 tsp and add a little evoo to the pan, Sear the Chicken til browned. Hold aside.

Add the Evoo to a pre heated Pan, add the seeds and swish them around the pan until they start to smell. Careful not to burn, add the Onion, garlic and Ginger and continue to sauté. letting the onion cook down til translucent, add more of the Spices as you go, allow the Onions and Garlic to get really soft before adding the Tomatoes and continue to saute, then add the Tomato Puree. taste it now and add more seasonings if you want Let the Sauce come together and cook down a bit before adding the Seared Chicken to the Sauce. Deglaze the pan with 1/4 c water and add that to the sauce after you have added the Chicken in. If you use Skin on Chicken, remember to skim the fat off. Add the Chicken and let this Simmer on Low for about an Hour .

Serve with rice and Yogurt or your favorite side dish.

Chicken or Pork Yunnan Style (Clay Steam Pot) Soup. IP

Invert your Glass lid with stainless handle for best results.
Im showing a couple of different ways to achieve this beautiful brothed Soup. The Broth is created by a distilling technique.

Change it up.. use Pork instead of Chicken?

I have made this in my 8 q pot but it can be made in the 6 as well as long as your PIP bowl fits . The 2-3 hr process of This Delicious Soup with a delicate Broth is normally made in the Unique “Yunnan Clay Steam Pot”, made in Yunnan China (above, they come in many styles). They are made with a funnel type chimney inside to trap the Steam from the Pot that it sits on during cooking. The creation of the Broth happens as the food inside cooks and the Steam that is created as the water below simmers, comes up, condenses on the Lid and then drips back into the food cooking below. Good news, you don’t need the Special Clay Pot to make it. Now you can make it in your Instant Pot! I have also made this in my Bundt Pan. as shown in the pic.

There is NO Pressure involved in this Soup.
You will need the Glass lid to the IP and a heat proof Heavy thick ceramic Bowl or a larger Stainless steel Bowl. The trick to making this happen is to Invert your lid when you put it on the IP. Flipping it upside down creates the inverted dome to catch the steam that rises and causes it to drip down directly into the food as it cooks. This creates that beautiful clear Broth. See pics.

INGREDIENTS:

3 Chicken Thighs chopped into 2” chunks

1 Small Leek (2 c)

1 Carrot (1 c)

1/2 Yellow Summer Squash

1 c Whole Snow Peas

1/3-1/2 pkg Extra Firm Tofu (hold out till the last hour)

1 Chinese Pork and Chicken hard Sausage sliced thin and on the diagonal (hold out til the last hour)

1 Large sweet Yellow Pepper (3/4 c)

1- 1”slice Cabbage or 4-5 baby Bok Choy chopped

1 1/2 Tbsp sliced Ginger

1/2 c Chopped Cilantro

1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning

1 tsp Johnnies Seasoning Salt or equivalent

2 tsp Dark Soy

1 tsp Sesame Oil

1 Tbsp Shoaxing Cooking Wine (Chinese Cooking Wine or Sherry)

1 c Water

OPTIONS: Fresh Young Coconut Meat and Juice, Oyster Sauce, lotus Root, water Chestnut, Bamboo Shoots, Lemon Grass, Bok Choi….the list goes on!

DIRECTIONS:

Add the long handled Trivet to the Pot then add about 6 c Water to the Pot as well. You will be setting your Bowl down into the water. if using a Stainless Bowl make sure that the Water stays 3” below the rim of the Bowl.

Add 1 c Water to the Bowl (coconut water makes it sweeter). After you have chopped and sliced all of the Veggies, season the Chicken with a little Johnnies seasoning, and the Simply Asia seasoning. Add the Chicken to the Water first and then load the Bowl with about 2/3 of the Veggies. Pour in the Soy, Sesame Oil and Wine.

This is not all the ingredients, i added Chinese Sausage and Tofu as well . the Soy and Sesame oil are also not in this pic.

Notice the condensation dripping?…. This is what creates the Broth along with the Food cooking.

Egg Drop Soup….Simple

Chinese in Origin…..Usually lighter in color, basically just Chicken broth a little cornstarch and Eggs. If you prefer, leave one or more things, the Soy, Garlic, Shoaxing cooking Wine out. This recipe is a good place to start..
Lots of directions to go with this simple Soup….add your choices of Tofu, Potatoes, Peas, Carrots, Bean Sprouts, Corn, Mushrooms, Turmeric for more Yellow color, Water Chestnuts…also garnishes such as Cilantro, a dribble of Lime juice changes the origin up but hey…Its your Soup….thats what makes homemade so fun.

Simple Egg Drop Soup

1 Qt homemade seasoned Chicken stock
2 good tsp Reduced sodium Better than Bullion Chicken
1 tsp Sesame Oil
2 tsp or 1 Tbsp Dark Soy (depends on how you like it.)
1 Tbsp Shoaxing cooking wine
1 clove Garlic sliced or minced (Optional)
1 1/8” thin slice Ginger… (Optional)
3 Lg Eggs beaten
1 Lg Scallion chopped

1/4 c Potato Starch mixed with
1/4 c water for the slurry to thicken (hold out)

Add Everything except for the Egg, Scallion, Slurry
To a 3 q Pot and bring to a boil.
At this point you can add 1/3 chopped Scallions
Once the Soup is Boiling, add the Slurry, whisk in (Potato Starch thickens on contact), and return to simmer, then turn the Burner Off.
In a circular motion, drizzle the Egg using a fine stream, into the soup.
Do Not Stir. Or just very gently move the egg around. Wait a minute or two for the Egg to cook.

Serve and Garnish with Scallion

Variation: Add Cilantro as garnish
Variation: Add juice of Half a Lime and Schriracha or Chili Sauce for Hot and Sour soup.

Tzatziki Sauce

Tzatziki Sauce:

Makes about 1 1/2 c
1 tsp crushed dry Oregano (more if you really like the oregano)
2 heaping tsp fresh Dill
1 rounded tsp fresh minced Garlic
1 heaping tsp chopped fresh mint
1 1/2 Tbsp fresh Lemon Juice
1/4 tsp Salt
1/2 c Chopped peeled de seeded Cucumber (about 1/2 English cuc)
1/2 c Yogurt

Optional: 1/4 tsp Pepper, 2 Tbsp Parsley or Cilantro, A couple dashes of Nutmeg

Peel and deseed the Cucumber, chop into fine chunks, add all ingredients to a small, med Bowl. stir Ingredients together. Taste, and add any more of the ingredients that you may like in your Tzatziki Sauce.

Serve with Pita Bread, Crackers, Gyros, or as a Dip to your favorite Chips or even Pork Rinds.

Notice the Lemon Juice…its already soaking into the Herbs.

Cabbage and Vegetable Soup with Sausage or hamburger IP

This Hearty, Healthy delicious Soup is literally a toss and Go Soup. Perfect Recipe for New Instant Pot users. It can also easily be made Stove top so don’t let the fact that you don’t have an IP stop you! Don’t worry if you have a bit more or less of one of the Ingredients. It’s Soup!☺️
Can be made in the 6 or 8q Pots.

INGREDIENTS:
1 Lb Ground Italian Sausage or Hamburger.
1/2 head Cabbage. Chopped
1 1/2 c Chopped Sweet Onion.
1 1/2 c Chopped Celery.
1 1/2 c Chopped Yellow Squash
1 c Chopped Carrot.
5 mini multicolor Peppers. Chopped
2 c frozen Mixed Veggies ….Peas Carrots Corn (save out till end)
2 Cloves Garlic. Minced
1/2-1 tsp Salt.
1/2- 1 tsp Pepper.
2 1/2 tsp Italian Seasoning
1 1/2 c Fresh Green Beans chopped into 1”- 1 1/2” pieces. (Mine we’re French).
1 Box..32oz (4 c) Chicken Bone Broth (or use your own homemade).
1 can Diced Tomatoes.
1 1/2 Tbsp Reduced Sodium Better than Bullion Chicken.

OPTIONAL:
Add a can of drained Black Beans, Garbanzos, or Kidney Beans for Extra Protien.

DIRECTIONS:
Use a Frying Pan to Sauté and Brown your Sausage, Drain the Fat off.
while the Sausage Browns, Chop all the Veggies and add them to the Pot.
Add the Italian Seasoning, Salt and Pepper.. (Start with 1/2 tsp Salt and 1/2 tsp Pepper. You can always add more after it’s done.)
Add the Cooked Sausage to the Veggies.
Deglaze the Frying Pan with about 1/2 c of of the Chicken Broth, scraping the bottom to loosen any Brown bits up and poor that over the Veggies.
Pour the rest Chicken Broth in with the Veggies.
Add the Can of Diced Tomatoes on top.
Scoop your Better than Bullion on top of the Veggies. Stir it down into the mix.
Add your Frozen Veggies to a separate BOWL and hold them out til after the Soup is cooked.
Put the Lid on the Pot and set the Time for 3 min and allow 5 min NPR. Do a CR (Controlled Release, which is tap tap tap the vent until you know it won’t Spit out the Vent.) Then QR the rest of the Pressure out of the Pot and open the lid. Add the rest of the Frozen Veggies and gently stir them in to the Rest of the Soup.
Let them set for a couple minutes to heat through before serving. Taste the Soup and add more Seasoning at this point to taste.(Salt Pepper, Better than Bullion, Italian Seasoning etc).

Vegetable Beef Soup. IP

I love to serve this type of Soup with Cornbread or Biscuits. links here.
Corn Bread, with Fried Bottom and Sides. Baked in a Cast Iron Skillet.
….
Biscuits.

You can use Beef Broth instead of the Chicken Broth if you like for a richer Broth. Using Chicken Broth makes for a little bit Lighter Vegetable Soup.
This Recipe was inspired by a new friend Seamona. She got a new Pro Crisp Instant Pot and wanted to learn how to operate this Razoo new Pressure Cooker and wanted to make a few Healthy Soups to start out on, so she went shopping and bought some things. With those ingredients that she had picked up, and after Listening to what she was looking for, I was honored to talk her through a few steps. We Face timed the First Soup which was Zuppa Toscano.
Zuppa Toscano IP
I make tons of Soups, usually just grabbing things I have in my Frig…so having realized that I haven’t made up an actual Recipe for Vegetable Soup, start to finish fresh and canned ingredients, other than this one, which is good too.
Vegetable Beef Barley Soup IP. , so this Recipe is close to what her and I talked through for her Second Soup.
Because I use Radishes instead of Potatoes, this is a Lower Carb Soup than if it had Potatoes in it. Skip the Barley, Beans to make it even Lower Carb. Pick through the Optional ingredients
This one can also be be made with Chicken, Chuck Roast, Pork Shoulder, Beef Shank or Lamb, Sausage, Turkey or Turkey sausage (don’t brown too much) etc etc. So don’t be limited by what you “don’t” have on hand.
I will say though that I truly believe that it is best to start with Fresh Ingredients if you can. Frozen Veggies are also good if you don’t have fresh.

Makes about 6 good Servings

INGREDIENTS.
1 lb Burger.
1 lb Beef Shank meat cut off Bone. (Chuck Roast will work too)
1 onion (1 1/2 c) chopped
1 1/2 c Celery chopped
1 1/2 -2 c Carrot chopped
2 tsp Italian seasoning.
3 tsp Garlic. Minced ….Fresh (2 cloves). Or equal in powder.
1/2-1 Summer Squash (1 1/2-2 c) chopped
1 Bunch Radishes cut in 1/4 pieces
1 1/2 c fresh Green Beans cut into 1” pieces
4 c Chicken Broth (or 1 Tbsp Better than Bullion Chicken and 4 c water).
1/4- 1/3 c dry Barley (Optional)
1/3 c Green Pepper
1 can Stewed Tomatoes chopped in the can (Italian flavor) Hold out til last.
1 1/2 tsp Johnnies Seasoning or other Seasoning Salt (add more later if you think it needs it).
2 Tbsp Evoo.
1 Bay Leaf.

OPTIONAL:
1 cup canned or cooked Black Beans or other legumes like small Reds, Chick Peas (Garbonzos) Navy’s or Pintos. (Leftovers work great here)
1 c Potatoes or other Root Vegetables like Parsnips, Rutabaga, Turnips,
Brussel sprouts cut in half.
1/3 head Cabbage Chopped.
Rosemary.
Kale or chopped Collards (5-10 Oz).

Optional For Mexican flavor.
1 Pinch of Red Pepper.
1 Tbsp Chili Powder.
1 Tbsp Cumin
1-2 Cup Chopped Potatoes Or other root Veggies.

DIRECTIONS:
Cut Meat off the Shank Bone.
In a Frying Pan turned to med Hi heat.
Add the EVOO and then the Meat in the Pan.
Sauté the Meat on Medium High until it’s nice and Brown, this is where a lot of your flavor comes from.
While your Shank Meat Browns, add Chicken Broth to the Pot and then cut up all Veggies and add them to the Pot starting with the most Water filled first.. Onions, Celery etc. don’t stir.
Add a handful of Barley on top of the Veggies in the Pot at this time. (No more than 1/3 c.)
Hold out the Stewed Tomatoes til last, you will use some of the liquid to deglaze the Pan.
After the Shank Meat is nice and Brown, season it up with a little Salt and Pepper…. add it to the Pot on top of the Veggies.
Without rinsing the Frying Pan, add the Hamburger to the Hot Pan and BROWN the Meat well. Not just gray. Again Season the Meat with Salt and Pepper.
Add it to the Pot with the other Meat.
Add your Spices.
Now, use about 1/4 c of the Tomato Juice to Deglaze the Frying Pan and add it all to the top of the Meat. Add the
Put the Lid on the Pot, and Set the time for 4 min. When the time Beeps, do a CR (Controlled Release). Qr when you are sure that it won’t spit.
stir the Soup and taste it… adjust seasoning.. add a little more Italian Seasoning, Chicken Bullion, or Johnnies. You can even add 1/2 tsp Sugar if you think you want it.
Serve with Biscuits or Corn Bread. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread
Enjoy!

Chicken Noodle Soup. IP Simple

Change it up and exchange vermicelli for broken up regular spaghetti OR even Rice for Chicken and Rice soup… Soups are fun to make because you can add more Ingredients or even more of the Ingredients listed.
This is a really Simple Recipe for just plain ol Chicken Noodle Soup.
If you use the Vermicelli Noodles they will end up really soft.. so if you prefer more firm Noodles, you may want to use Wide Egg Noodles, or broken Spaghetti Noodles.

INGREDIENTS:
4 large bone in Skin on Thighs, Skin removed and saved, Meat Chopped into about 1” chunks.
1 c Celery Rib chopped
1 c large Carrot chopped
1 c Sweet Onion ( Vidalia type ) Chopped.
1 c chopped Green Beans.
4 c Water. Chicken Broth is Better if ya have it.. a little more flavor.
1 tsp Johnnies Seasoning or something similar like Lowery’s
1 tsp McCormick’s Chicken season.
1/2- 3/4 tsp Poultry Seasoning.
1 clove Garlic minced.

FOR THE NOODLES. 1/2 c Vermicelli ( or use Rice or Reg Pasta broken up). 1/2 c water.

Optional: 2 Scallions, 1/2 c Parsley , Cilantro or 1 leek.
Better than Bullion for extra flavor if needed.
1/2 c chopped Potatoes, 1/2 c Frozen Peas, 1/2 c Frozen Corn, etc. Do it up your own way!

DIRECTIONS:
Either Brown the Chicken Skin nice and crisp in the IP, or…I just use a Frying Pan because then i don’t have to drain the fat until clean up time.
(Sometimes, I leave the Fat in the Pan and sop it up with a big Bolillos Roll sliced in half down the middle. Then brown it on the griddle. You wont need Butter).
While the Fat is Cooking, cut everything up and add it all to the Pot, no particular order..Then when the Skin is crisp and browned, lift it out of the fat and toss it into the IP.
Add A long legged trivet directly down into the Soup, then set the Stainless container with the Noodles and their liquid on to the trivet.Set the Lid on and set the Time for 4 min. Allow for 15 min NPR.
Remove Bones from the Soup and get the Meat off the Bones and put it back into the Pot. Now is the time as well to take the skin out if you want.
Mix the noodles in with the Soup. Taste it and add more seasoning if you want. Now is when you decide to add 1 tsp of Better than Bullion.
Serve up and garnish with Scallions orParsley. Cilantro works too.

Braised Pork Thai Style with Calrose Rice. IP

In Austin, There is a Restaurant named SWAY that serves this Braised Pork dish in Clay pot type of Bowls. A little bit of crispy rice on the bottom. We went to dinner with a friend and since we all liked it, I said, I am going to see if I can Make this at home, because I have several Pork Stewish type Recipes that I make. Our friend told me that if I get it figured out, to let him know.. so, this is my take on it. This ones for him….my Instant Pot version. My husband said that I nailed it. The Pork was a tad bit different but not much. ( after discussion with Hawaiian friend Gale, it’s agreed…..to make the Pork Darker simply switch Soy Sauce for the Johnnies Seasoning. see ingredients.)
My Husband says that the Sauce that goes with it is Killer.
However, the thing that they do (SWAY) that I didn’t want to do, is that they Panko fry the Soft Boiled Eggs that are served in the Bowl along with the Rice and Pork.
One thing that will speed up the cooking process on the Pork is to use a large frying pan or a Wok on Higher heat to get the sear on.
You can also watch my You Tube Video on it here. It’s 3 part.
#1 is the Sauce. https://youtu.be/KwQgbjgXR9o Also just below.
#2 is the Pork (I forgot to add the Ginger so don’t forget that!?) https://youtu.be/qnrSPDYMFzY NOTE* I changed the amount of Water in the Recipe to 2 c so that it will create a little more Juice.
#3 wraps it up https://youtu.be/ykErhdo8qoY

For this Recipe you can Substitute dark Soy sauce for the Johnnies seasoning.
Also, If you have time… cut up the Meat and toss it and the Seasonings into a Gallon sized Baggie Marinade it for a few hours before Searing.
Because some Pots are more sensitive than others, pay attention to the dreaded Burn Food Notice, but if your pin pops up, and THEN the Burn notice comes on, just leave it alone and set a timer for 25 min (4 for the cook time and 20 for the NPR) and Leave the Pot alone for the full NPR time. It may have a little scorched on the bottom but it may not too!

Pork Braised Thai Style.
INGREDIENTS:

4 large Eggs. Soft Boiled .(make these separately and keep warm in hot tap water .)

2 1/2-3 lbs Pork Shoulder cut into 1” Chunks. Include fatty pieces
1 onion Sliced thin or chopped fine (1 1/2-2 c)
3-6 Cloves Garlic…depending on how much you personally like
2 tsp fresh Ginger (or 1/2-1 tsp of Powder)
1 rounded tsp Cumin.
2 1/4 tsp Johnnies or Lowery’s type Seasoning Salt.. (or 2 Tbsp DARK Soy sauce)
1 tsp my Rub Or Tony Chachere’s Bayou Seasoning.
3/4 tsp original Tajin Season, (or 1/4 tsp Johnnies/Lowery’s, 1/4 tsp Chili pwdr, & 2 tsp Lime Zest)
2 c Chicken Broth
1 1/2 c Calrose Rice well Rinsed and well drained.
3 Tbsp oil…( 2 Tbsp vege oil mixed with 1/2 tsp Peanut oil and 1/2tsp Sesame oil.) 1 tsp Sesame Oil for the rice (add after rinsing)

FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . 1 tsp minced Ginger.
3 Thai Chili Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil. 1/4 c chopped Cilantro

FOR GARNISH:
1/2 c loose Basil leaves and some more chopped.. Cilantro

OILS FOR SEARING:
2 1/2 Tbsp oil.
1/2 tsp Peanut oil.
1/2 tsp of Sesame oil.

DIRECTIONS:
Mix the Sauce Ingredients together , set aside.

In another Instant Pot (or stove top pot, if you don’t have access to another pot), you can also either Sous vide the eggs ahead or make these first in the IP and keep hot in hot tap water until ready to use.
Soft boil 3 eggs. Pour 1 c water in the pot and add a trivet. Set 3 eggs on the Trivet.
Set the time for 2 min and when its done, Quick Release. Get the eggs into Ice water for 5 min. Peel and fill a pot with hot tap water. Set the shelled eggs into the hot water to keep warm. Set aside.

Preheat a large frying Pan or Wok to Med HI. Season the Pork with the Spices, (add the Soy Sauce here to the Meat if your using it instead of Johnnies) then add the Oils to the Pan.
Add the Meat and Sear it, turning it over and over until it’s really nice and Brown.(not Gray) you may need to do batches but you don’t want the meat to boil in its juices. For color, you can add 1 Tbsp Soy.

Rinse the Rice well, drain well. Add the 1 tsp Sesame oil to it to coat it. Add the Broth, Onions, Garlic and Ginger to the IP first…. give a quick stir and then without stirring, pour the Rice evenly on top of that at this point…Dont stir. This will help prevent Burn notices.
Add the seared Pork on top of the Rice.
Deglaze the Pan that you cooked the Pork in with about 1/4 c water and add that to the pot. Don’t skip this step.
Put the lid on, set the time for 4 min and then let it Natural release for 20 min.
(This takes about 35-40 min total) Taste it to see if you need to add more Soy. or Johnnies.

When you Serve it up, dig down and get the Rice first then top it with the Pork and one Soft Boiled Egg and about 3 Tbsp of the Sauce. Add a some Thai Basil Leaves and Cilantro for garnish..

Cabbage Soup with Chicken. IP

You can now watch My Bone Broth Recipe Video to use in this and other Recipes and as well as my Soup Video.
For the BROTH Video click here. https://youtu.be/bfrfWt7MfvI.
For the SOUP Video click here.. https://youtu.be/VmKSPsr6Y0I

If you want to, to shorten the process, instead of using Bone in Skin on Thighs, you can use Boneless Skinless Thighs…however…you will need a Rich Broth for this, or Add more Reduced Better than Bullion Chicken at the End. (Try 1 Tbsp, taste and see if you need more to taste.)

5 c Cabbage rough chopped. (6 c if you like more.)
2 c sweet Vidallia type Onion chopped.
1 1/2 c Celery chopped
1 1/2 c Carrots chopped
1 c Green Beans chopped
3 mini multi color Peppers from Costco chopped
1 can Stewed Tomatoes Chopped. (use 2 if you like more Tomato)
4 c Homemade Chicken Bone Broth. if you have canned, you can use it but will have to add Better than Bullion Chicken at the end.
1/2 tsp Italian seasoning.
1 tsp Mrs Dash Onion and Herb
5 smaller Cloves Garlic chopped
4 Chicken Bone in Skin on… or 6 Boneless Thighs, seasoned with 1/2 tsp Italian Seasoning and 1/2 tsp Mrs Dash.
2 tsp Salt.
1/2 tsp Pepper
Hold out til end 1 Tbsp Reduced Sodium Better than Bullion Chicken

Use a cast iron Griddle or Pan heated to 6 or med Hi.
Season then Sear the Chicken Thighs on both sides for extra flavor.
*For those whom have the Duo Crisp, Pro Crisp Or other Air Fryer lids you could just add the raw Chicken to the Top of the Broth and Veggies and air Fry it for 15 min and then switch lids.
Set the Pressure Cook Time for 4 minutes, and then allow for 30 min NPR.
Open the Pot and remove the Chicken.
Taste the Soup and add more Seasonings and or Salt or Better Than Bullion.
You can even add Onion or Garlic power. As you prefer.
Remove the Skin from the Thighs, and break up the Meat as you take it from the Bones. Save the Chicken aside until your ready to serve up.
Add Chicken Back to the Soup and Serve. Enjoy!

This is the rich Bone Broth. Us this if you can. my You Tube Video on How to Make.
https://youtu.be/bfrfWt7MfvI

If you Sear the Thighs, Chop the Veggies while the Thighs are cooking.

Tip… remove Fat into the can and add a paper Towel to the can and put in the Trash.

Chop the Stewed Tomatoes before adding… I forgot here.

If you have the AF lid, you can add the Chicken on top and Air fry it first , before Switching to the Pressure cooking Lid.

Tip… use the Can to dispose of the Fat. Or refrigerate it and use for Biscuits instead of Lard, butter or Crisco. Butter is expensive, and Crisco is artificial, so get your money’s worth for all of the Chicken.

This is before adding the Chicken Back in. if you want to It can be served as is, and you can save the Chicken for sandwiches.

Coconut Curried Catfish and Crappie

This Recipe is in Honor of Crappie Bob with Crappie Bobs Fishing Guide service and his side kick daughter Sarah. Look him up! CrappieBob.com
Thanks for the Great day on Sam Rayburn Lake!

Coconut Curry Catfish and Crappie over Rice.
Crappie is pronounced “Cropy”
I had frozen Hush Puppies that I heated in the Oven at 325° for 1/2 hr. See My recipe here Hush Puppies /Fish Fry Mix

Makes 2 Servings:
1 lb Catfish and or Crappie Filets Chopped into 2” pieces, (Bones removed. Thawed if previously frozen.)
1/2 Onion chopped fine.
3 Roma Tomatoes chopped (Or 5-6 Campari’s)
1 can Coconut Milk.
3 cloves Garlic minced
1/2” knob of Ginger (1 tsp grated ).
1 Tsp Cumin Seeds.
1/2 tsp Mustard Seeds.
1/4 tsp Coriander Seeds. Crushed ( tip..these are seeds from Cilantro plants)
1/4 tsp Cardamom Seeds
1/4 tsp Garam Masala.
1/4 tsp Turmeric
2-3 Tbsp EVOO or Wesson Oil
1/3 c chopped Cilantro.
1/4 c chopped Thai Basil.
3 Scallions Chopped.
1/2 tsp Salt.
3 Tbsp Water or chicken broth.
1 tsp Lower Sodium Better than Bullion Chicken
1 Limes Juice.
1/2 Lemons Juice
Optional: Hot peppers, Thai, Fresno, or jalapeño. Cayanne
2-3 cups of Pre cooked Rice.

GARNISH:
Lime wedges.
Lemon wedges
Cilantro.
Basil.
Scallions.

Make your Curry Sauce. This sauce takes some time for flavors to meld together. The Microwave can shorten the Sauce time if you want)
To a Medium Skillet, heated to Medium, add the Oil to heat up and then add all of the Seeds. Stir the seeds around for about 30 seconds to 1 minute until they become fragrant and are just toasted. Careful that they don’t burn, then Quickly add the Onion. (Hot Peppers will go in now too).
Sauté until Onions are translucent. You may need to pull the Pan from the heat for a few seconds.
Add Garlic, Sauté for 30 seconds.
Add the Ginger and sauté for another 30 seconds.
Add the Tomatoes and continue to sauté until Onions and Tomatoes starts to make a Sauce.
Add the Water, Lemon and Lime Juices to kick it into sauce mode.
Put a lid on the Pan and turn the Burner down to Simmer and let simmer for about 20 min. (If you are in a hurry, you can always microwave the Sauce in a covered glass bowl for a couple minutes before finishing in the Pan). The Onions and Tomatoes need to be really soft.
Saving out some of the Cilantro, Scallions, and Basil, for Garnishing, add the rest to the Sauce now.
Add the Coconut Milk and heat Sauce to a Boil then Simmer to reduce the Sauce, let it reduce for about 10 min. It should thicken up a bit. See Pics below.
Add the Catfish, and put the lid on for 5 -7 min, while the Catfish cooks.
Check for doneness.
Serve over Rice or Cauliflower Rice. Rice is better for absorbing the Sauce.
Garnish with Scallions, cilantro, Basil, and a wedge of Lemon or Lime and your favorite toppings.