Instant Pot Yogurt - Cold Start

There are so many recipes and information for instant pot yogurt on the internet, it will make your head spin!  I settled on making the cold start method as it seemed the easiest.  This is the first recipe I tried and it turned out perfect.  Why try any other, one and done!  It's from the blog, Pipping Hot Curry.  Below I'm going to share the exact ingredients and instructions I use but if you need any more info check out Pipping Hot Curry.  She goes into detail about the kind of milk, starter, and sweetener you must use for cold start to turn out.  


*Very important before starting - sterilize your pot first.  It's not enough to just clean because you never want your yogurt tasting like last night's dinner.  I even went as far as having a designated pot just for yogurt.  To sterilize, you simply pour boiling water in the inner pot and discard it or pressure cook one cup water one minute to sanitize.  I'm not sure if this matters but I always make sure my pot is back to room temperature before I start.  Being a cold start method I don't want to start it out in a hot pan.  

ingredients:

• 52-ounce Fairlife Whole Milk 
• 2 tablespoons Fage Yogurt (*see note below)
• 1/2 can Eagle Brand Sweetened Condensed Milk

Instructions

• Add milk, yogurt and 1/2 can sweetened condensed milk to Instant Pot insert. Whisk together very well to incorporate completely.
• Place on instant pot lid or a glass lid.  (It doesn't pressure cook so you can use any lid)
• Push the Yogurt button and use the +/- buttons and set time to 8 hours. (mine automatically sets for 8 hours)
• When the yogurt cycle is completed and the Instant Pot beeps, DON'T (**see note) stir but carefully remove the lid not letting the condensation drip into the yogurt.  Remove the inner pot and cover with plastic wrap and refrigerate overnight.  (**see note) At this point, if it's not as thick as you like, strain in a yogurt strainer.  
• Enjoy yogurt with your favorite flavor and toppings. 

Note

*After you have made your first batch of yogurt, be sure to scoop 2 tablespoons of the yogurt into a small container and freeze to use for making the next batch.  This will be your new yogurt starter, you won't have to buy another container of yogurt again.  Just defrost in the refrigerator overnight and add to the milk and condensed milk.

**The yogurt needs several hours in the fridge to set up and thicken so don't be tempted to stir!

***Strain or not to strain - I've made it both ways and I prefer not straining.  Not straining you get a creamy smooth texture and straining it, it is thicker but not as smooth.  Recently I read you can use a hand mixer (a whisk just doesn't do the trick) to get the strained yogurt more smooth.  I'll have to give it a try and let you know.                                                                                                                                                                                             

Chicken Mango Avocado Salad

I've been asked what I'm making these days in isolation. Even for me, who enjoys cooking, having to prepare three meals a day and only going to the grocery store as little as possible is a huge ordeal.  I'm used to going to the grocery store almost daily but the new normal is stocking the freezer and using up the fresh ingredients I have so they don't go to waste.  It has taken a lot of organization.  I have a list on my fridge on what leftovers I have and meals I can make.  Each day I look to see what needs to be eaten first.  Today we had yogurt, fruit and granola for breakfast, this salad for lunch (below) and Italian meatloaf with roasted vegetables for dinner.  I got this salad recipe from Natashia's Kitchen.  On her blog, she makes a large salad that serves 8.  Here, I've adjusted it to make 2 meal-size portion salads for my husband and I.  When the day comes that I can have others over for dinner the full size will be on the menu.  It's delicious!  It has chunks of juicy mangos, creamy avocado, crunchy veggies, and the chicken makes it a hearty satisfying meal.  Right now, we all need the extra comfort good food can bring.  In a few days, I'll be back to share with you the instant pot yogurt I've been making.  It too is delicious, so easy and I make it often.  It's nice to always have fresh yogurt in the fridge for breakfast or a healthy snack.  Enjoy and stay healthy!!

I ended up making an extra chicken breast so that I could make it again the next day so to use up the 1/2 avocado and 1/2 mango.
The next day the mango was good but the avocado got a little brown, which was fine but next time I'll just buy a smaller avocado and use it all.  Avocados are best eaten fresh.

Chicken Avocado Mango Salad Ingredients:

• 1 medium chicken breast (sprinkled with garlic salt and freshly ground pepper)
• 1 tsp olive oil (I like to use avocado oil as it has a higher smoke point)
• 3-4 cups romaine lettuce rinsed, chopped and spun dry
• 1/4 cup cherry tomatoes halved
• 1/4 cucumber sliced
• 1//2 mango pitted, peeled and diced
• 1/2 avocado pitted, peeled and diced (or 1 small)
• 2 tablespoons red onion, diced 
• 2 tablespoons cilantro chopped
• 2 tablespoons almonds toasted, for topping
• 
  
• 

Honey Vinaigrette Dressing: (I make the full recipe for dressing as it's great on any salad)

• 1/2 cup olive oil
• 3 Tbsp apple cider vinegar 
• 2 tsp dijon mustard 
• 2 tsp honey 
• 1 garlic clove - 1 tsp minced
• 1 tsp kosher salt 
• 1/4 tsp black pepper 

Instructions

How to Make Chicken Mango Avocado Salad

1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and saute in oil over medium-high heat until browned and cooked through. Remove from pan, cool for 5 minutes then slice into strips against the grain.
2. 
   In two large salad bowls, add chopped romaine. Top with cherry tomatoes, sliced cucumber, diced mango and avocado, red onion and cilantro.

How to Make Honey Vinaigrette Dressing:

1. Combine the Honey Vinaigrette Dressing Ingredients in a bowl and whisk together.  If not using dressing right away, shake well just before serving. Drizzle over salad. 

                                                           

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Easy Mocha Truffles/ Cafe' au Lait Truffles

Easy Mocha Truffles

Truffles are some of my absolute favorite decadent chocolate treats and these beauties combine two flavors, coffee, and chocolate! I am a life-long chocolate lover. So making chocolates or confectioneries at home is something I enjoy- almost therapeutic experience!
Are you a chocolate lover? If you want to indulge yourself with some easy homemade chocolate treats, try these coffee-flavored delicious mocha truffles. These simple to make truffles are delicious and will surely satisfy your sweet tooth cravings. It surprisingly took no time at all to make these indulgent treats!

Truffles are so easy to make and I have made them countless times over the years. It is such a versatile recipe and you can add different flavors to suit your taste buds. It is perfect at any time of the year, but they make impressive gifts during holidays or special occasions like Valentine's day. At home truffles always are a big hit, especially these coffee-flavored ones. These have a luxurious melt in mouth texture for the most intense chocolate experience. You can dip them in chocolate for extra richness, or simply dusted them with cocoa powder or chopped nuts for an extra crunch.

How to make the perfect mocha truffles

There are very few ingredients for this recipe. The classic French truffles are always chocolate and heavy cream. The cream is mixed with instant coffee and chocolate for a rich mocha flavor. You can also add coffee liqueur for intense coffee flavor. 

Mix cream, instant coffee powder, and chocolate, and let the chocolate melt. Mix till smooth and silky and refrigerate to set and for the flavors to develop. It is best to use instant coffee. You can use coffee beans or espresso. Make sure to use a fine-mesh strainer or you will end up with grainy truffles.

If chocolate does not melt completely after the cream is poured over it, set the bowl of chocolate and cream over a pan of hot water over low heat and stir until it melts completely.

You can make this beautiful and professional looking by dipping into tempered chocolate or using a candy mold for shapes. They make impressive gifts!

Truffles with different flavors 

Experiment with different flavors like rum or other liqueurs like raspberry or cherry instead of instant coffee. Also try assorted flavors like ginger, orange, mint, cinnamon, etc. Coconut cream will give you creamy texture with tropical flavors. For a nutty flavor use nut purees like chestnut, cashew nuts, peanuts or almonds. You can coat the truffles with cocoa powder, confectionery sugar, colorful sprinkle decors, coffee beans, chopped nuts or coconut.

I hope you will give these mocha truffles a try. Check the recipe below. Give it a try and let me know how it turned out for you.

Easy Mocha Truffles Recipe

Cooking time- 8 minutes
Recipe type- Sweet
Cuisine-French
Recipe adapted from Hershey's Fabulous Desserts.


Ingredients
Semi sweet chocolate- 10 oz
Whipping cream- 1/2 cup
Instant coffee- 1 tbs
Vanilla essence- 1 tsp
For coating
Semi sweet  chocolate- 5 oz
Cocoa powder- 1/2 cup

Chop the semi-sweet chocolate and add into a bowl. In a pan add cream and instant coffee and bring it to a full boil. Mix well and pour the coffee cream over the chocolate mixture. After a few seconds use a whisk and mix until the chocolate is completely melted and the mixture attains a smooth silky texture. Cool to room temperature.
Cover the chocolate mixture with a cling wrap and refrigerate for an hour or till it is set. Scoop out spoon full and roll into small smooth balls. If truffles begin to soften too much during rolling refrigerate for 5 to ten minutes. Place on a tray lined with butter paper. Cover with plastic wrap and refrigerate for three hours or until it is very firm.
Using a double boiler melt 5 oz of chocolate. Stir until it melts and smooth. Take off from the heat and continue stirring till chocolate cools down a bit. Dip the truffles into the melted chocolate and coat well. Lift out and gently shake a few times so the excess chocolate drips back into the bowl. Roll the truffles in cocoa powder and place on a lined tray. Let it set in room temperature for 10 minutes and then refrigerate for one hour. It can be stored for one week in the refrigerator or frozen for 2 months. Best to serve at room temperature. Enjoy!

You might also like
Brazilian Truffles
Chocolate Rum Balls
French Chocolate Gateau
Chocolate Mousse
Chocolate Heart of Darkness Cake
Chocolate Eclairs

Try it,
Hope you will all enjoy!
Have a wonderful day!

Sri Lankan Eggplant Pickle

Sri Lankan Eggplant Pickle

Today's recipe is a delicious and easy to make eggplant pickle. Do you also like vegetable pickles? Condiments like pickles are a staple in my kitchen. I have a deep love for a vegetable pickle with the flavors of mustard and vinegar. Over the years we have been trying several kinds of vegetable pickles in my kitchen and also shared a few here in this blog. Pickle made with raw dates, carrots, tomatoes, beets, ginger, bitter gourd, etc is worth trying. Now, this pickle is very unique. It is made with eggplants and is irresistibly appetizing with the caramelized taste of fried eggplants and onions combined with flavors mustard and vinegar.

This recipe is adapted from the Sri Lankan eggplant pickle, the classic dish Wambatu moju. Sri Lankan curries have a blend of fiery spices, flavor, and texture. The book Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutton was my first introduction to Sri Lankan cooking and enjoyed cooking many Sri Lankan recipes. Now many of you foodies out there can relate to this. There are some dishes that you adapt from other cuisines and it becomes part of your everyday food. This is one such dish that was adapted to suit my family's taste and it is simply a feel-good recipe.

This pickle is a combination of heat, sour and sweet. The heat is from green chilly and red chilly powder and the slight tart from the vinegar. There is a kick of pepper and mustard and to balance the flavors add a little bit of sugar. You can make it your own by adjusting the ingredients to get a balanced taste and flavor. There is an additional layer of flavor from dried fish/ dried shrimp. It adds such a unique flavor to this pickle. You can pair this pickle with any meal, but it tastes best with steamed rice yogurt, appam, and rice rotis. Try this pickle, you will surely love it.

The main ingredient of this recipe is of course eggplant. You can use the regular large eggplant or the long and slender Chinese eggplant. The Indian baby eggplant also works well. If you are using the large eggplant, you can cut thin strips closer to the skin for this recipe. Cutting into thin long strips will help even frying and crispness. The thick spongy part can be used to make a smoky dip or in curries like sambar. Let the strips marinate with salt and turmeric for 10 to 15 minutes and squeeze off the excess liquid before frying.

There is a definite spice kick, mild sweetness, and sourness from vinegar. You can adjust the ratio of vinegar and sugar according to your taste. For spice kick, I have used Kashmiri chilly powder and pepper powder. You can alternate chilly powder with sliced green chilly. You can use 8-10 green chilly for this recipe. Mustard seeds, fried shallots, and curry leaves add lots of flavors. The goal is to bring the right balance between salty, sweet, and sour – none should overpower the other.

There is an additional layer of flavor from dried fish/ dried shrimp. It adds such a unique flavor to this pickle. Dry roast the dried shrimp or fish and make a fine powder before adding to the pickle. But if you want a vegetarian version, you can skip adding dried fish.

How long can you store this pickle? You can store this in an airtight container for up to a week at room temperature. You can store it for 15 days in the refrigerator.

How to make Eggplant pickle

Cooking time- 25 minutes
Recipe type- Pickle/ condiment
Cuisine- Sri Lankan 

Ingredients
Eggplant -3 cup thin slices
Turmeric powder- 1/4 tsp
Salt to taste
Coconut oil for frying
Curry leaves- a few
Shallots- 8-10 chopped or whole
Pepper- 1/2 tsp
Onion- 1 small
Green chilly-2
Chilly powder- 2 tbs
Ginger garlic paste- 1 1/2 tsp
Mustard seeds- 1 1/2 tbs
Dry shrimp- 1/4 cup
Sugar- 2 tsp
Vinegar- 1/4 cup

The first step is to thinly slice the eggplants. Cut into thin long strips. Mix in turmeric and salt and let it marinate for 10 - 15 minutes. Squeeze off the excess liquid from the eggplant and spread on paper towel. Heat oil in a pan and fry it in batches in medium heat. When it is golden brown, drain and set aside.
In the same oil, fry sliced shallots, onions, green chilly and curry leaves and set aside.
If you are using dried shrimp, dry roast till it is nice a crisp. Make a coarse powder and set aside.
Make a fine paste of mustard seeds and black pepper and set aside.
Heat two tablespoon oil in a pan and add ginger garlic paste and fry till the raw flavor disappears. Add the ground mustard paste and cook till oil separates. Add chilly powder, sugar, dry shrimp powder and vinegar. Mix well and add all the fried ingredients and toss gently. Remove from the stove and let it cool down. Transfer into a dry airtight glass container. Serve with rice or appam.

You might also like,
Spicy Stuffed Eggplant
Eggplant fry
Lemon Pickle
Yellow Dates/ Raw dates pickle
Fish Pickle
Sri Lankan Prawns Vada
Ambul Thiyal/ Srilankan Tamarind fish

Try it,
Hope you will all enjoy!

Upside Down Baked Peach Pancake

This weekend we had a house full of good friends.  As much as I like to cook for my friends, I don't like turning into a short-order cook when it comes to cooking breakfast for a crowd.  Instead, I like to make something that comes together easily and all at once so that I can join everyone around the table.  This recipe does all that and is delicious! This recipe is adapted from the Cranberry Manor Inn, it's a keeper.

ENJOY! 

Prep Time:  15 Minutes

Serves: 6

Cook Time:  1 hour

Directions For Pancake Batter:  (make this first so that batter has time to thicken up while preparing the peach topping)

2 Cups Jiffy Mix Baking Mix

1 ¼ Cups Milk

1 Egg

1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees.

In a large mixing bowl, combine Jiffy mix, milk and egg together.    Add in vanilla extract and stir in thoroughly.  The batter may be slightly lumpy, do not over mix.  As the batter sits it will get thick and fluffy.

Directions For Pancake:

1 – 15oz can of sliced peaches, drain well and slice in half lengthwise (May use fresh peaches if available or thawed frozen) 

3 Tablespoons of Butter 

1/4 Cup Light Brown Sugar

1/4 Cup of 100% Maple Syrup 

1 Tablespoons of Cinnamon Sugar 

Melt butter in 9” glass pie plate in the microwave for 30 - 60 seconds. Coat edges and bottom of the pie plate thoroughly with the melted butter.  Place Brown Sugar in the pie plate and add syrup.  Using a fork mix the Brown sugar and Syrup together and spread evenly across the bottom of the pie plate into a paste.

Place peaches around the pie plate in one outer circle and one inner circle on top of the brown sugar mixture.

Sprinkle the peaches with cinnamon sugar.

Next, carefully top peaches with pancake batter.

Place into the preheated oven on a baking pan to prevent splatters in the oven.

Bake for about 1 hour or until the top of the pancake is golden brown. Remove from oven and run a knife around the edges of the pie plate to loosen the pie before allowing it to cool.  IMPORTANT to let it rest 10 minutes before flipping.  If you don't let it cool you will have a runny mess.

Again before flipping run knife around edge of pie plate again. To flip, place a baking pan over the top of the pie plate.  Carefully hold top and bottom pan tightly flip the pancake over.  Use a knife to lift the edge of the pie plate and carefully remove the pie plate. Cut the pancake into 6 (or 8 smaller) slices and move to plates.

Sprinkle with powdered sugar, and then top with blueberries.  It's good as is but you can always add a drizzle of maple syrup to make it even better!

Bacon Cheese Balls

Bacon Cheese Balls

Today's recipe is a quick and easy appetizer or snack. You can make this ahead of time and it freezes like a charm. It is a great time saver if you are planning a get-together. Are you are looking for delightful crispy snacks for entertaining or a game-day snack? Then why not try this yummy bacon cheese balls. This is one of the most requested ones at home and my kid loves this so much. I make it sometimes for his school lunch and it is always a hit. It is so addictive! Trust me it will be gone before you realize.

I tried this for the first time at a friend's dinner party and loved the flavor profile of this snack. I have been making this for so many years now and experimenting with different flavors. If you wish to make variations, continue reading. I have listed down below different ways to make this recipe extra special. Experiment a little and find a flavor combo that makes your taste buds happy!

Bacon cheese balls are deep-fried, bite-sized finger food that you cannot stop munching. It is a pretty straightforward recipe. The key ingredients for this recipe are potatoes, bacon, and cheddar cheese. Mashed potato mixed with bacon and cheddar cheese and fried till crispy and golden. Panko bread gives it a light and crispy coating and potatoes make it soft and fluffy on the inside. It has smokiness from the bacon, and it also adds a crispy crunch. The spicy kick is from cayenne pepper and black pepper. It is good cheesy in the inside and cheddar cheese melts extremely well. But you can add the cheese of your choice. It tastes delicious when it is warm and the cheese is melty and oozy. Give this recipe a try, you will surely love it.

Ingredients to make Cheese balls

The main ingredients in this recipe are cheddar cheese, crispy fried bacon, boiled potatoes, eggs, and breadcrumbs. This recipe calls for sharp cheddar cheese and cream cheese. But you can go ahead and use any cheese of your choice. For this recipe, you can use boiled potatoes, but leftover mashed potatoes also work perfectly for this recipe. Potatoes make a creamy and soft filling. If you are using leftover potatoes, add a tablespoon of flour or bread crumbs to balance the moisture content of the filling. Use panko bread crumbs for a light and crispy coating. But you can also use regular bread crumbs too.

Simple and easy variations of cheese ball recipe

There are a few ways to alter or jazz up this simple bacon cheese balls recipe, here are a few ways. Experiment and find a flavor combo that you and your family can enjoy!

1)If you are not a fan of potatoes try using cooked and mashed chickpeas or mashed cauliflower instead.

2)This recipe calls for crispy fried bacon. But you can also use other cooked meat of your choices like chicken or beef. You can also use leftover roasted turkey, chicken or beef.

3)You can also make a veggie version with loads of green veggies, potatoes, carrots, peas and any cheese of your choice.

4)Green bell peppers or jalapenos taste delicious with bacon and cheese.

5)You can bring a surprising twist by adding sliced or quartered boiled eggs. Place and egg quarter in the center and roll. Boiled quail eggs or mozzarella cheese balls are fun options too.

6)Use any cheese of your choice. Cheddar cheese goes well with bacon. Cream cheese and goat cheese are also great options.

7) Use garlic powder, onion powder, ranch flavoring or herbs of your choice.

 Bacon Cheese Balls Recipe

Prep time- 20 minutes
Cooking time- 10 minutes
Recipe type- appetizer/ snack

Ingredients
Boiled potatoes- 2 medium
Sharp cheddar cheese- 1 cup
Cream Cheese- 2 tbs
Cooked bacon chopped- 3/4 cup
Onion powder- 1 tsp
Garlic powder- 1/2 tsp
Pepper- powder- 1/2 tsp
salt to taste
Cayenne pepper- 1/2 tsp
Chopped parsley- 2 tbs
Egg- 2
All purpose flour- 1/3 cup
Bread crumbs- 1 cup
Oil for frying- 2 cup

To cook bacon

Use the skillet method or bake in the oven. For the skillet method heat your skillet. When it is slightly warm place the bacon strips without overlapping. Cook in medium heat three to four minutes, flip and cook the other side. Continue to turn the strips till it reaches desired crispness. To bake in the oven line baking sheet with parchment paper and bacon strips without overlapping. Bake at 400 degrees F for 12- 15 minutes or till the desired level of crispiness. Drain into paper towels. When it cools down chop into small pieces and set aside.

To make the cheese balls

Boil potatoes and mash it gently. Add mashed potatoes, cream cheese, and shredded cheddar cheese in a food processor and pulse till it combines. Add onion powder, garlic powder, cayenne pepper, salt, and pepper and mix well. Combine chopped bacon and chopped parsley and roll into small lemon sized balls.

Now for the second step, lightly whisk the egg in a bowl. Spread bread crumbs on a plate and keep aside. 

Take a spoonful of the bacon cheese mixture and make small balls. Roll each ball in all-purpose flour and dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.

 Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cheese into the oil and fry in batches. Fry till it is golden brown and drain on to paper towels. 

Freezing the cheese balls. 

Cheese balls are deep-fried snacks. You can make this ahead of time and it freezes well and is a great time saver. Make balls, dip in egg and coat with bread crumbs. Line them on a baking sheet and freeze them. Once it is frozen transfer it into freezer-safe zip lock bags and you always have cheese balls handy and ready to deep fry. But it is always good to freeze these cheese balls for them to retain their shape. When it is time to fry, allow it to defrost for half an hour and then fry.

You might also like,
Beef Vegetable cutlets
Persian Kotlet
Chicken Croquettes
Shami Kebab
Tuna Fish Patties
Italian Spicy Breaded Shrimp

Try it,
Hope you will all enjoy!