Chicken Tortilla Soup- Another Pressure Cooker Success And Keeper.

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I didn’t expect us to love this but we did. It is way to easy and a great way to use up those random last tortilla bread, stick them in the freezer and defrost when you are making this.

I warmed ours in a frying pan before cutting them and we had toasted one each too. All you do is heat the pan and put the bread in, turn when it gets a few bubbles and then remove when it is browned. They taste so much better this way.

For the spices, I had some Simon Gault Mexico Fiesta spice mix knocking around so used 3 teaspoons of that. The spices in the recipe will be similar if you don’t have any but it is handy to make life easy. You could even use up the half packet of taco seasoning you have in the cupboard.

This recipe is so easy and I hope you and yours like it too. I read several recipes and came up with this one. Adjust the chili level to your families taste. I kept it mild and we added our own tabasco and jalapenos.

Chicken Tortilla Soup- Muffinmum.com

  • Servings: 4
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1 tbs olive oil

1 chopped onion

2 cloves chopped garlic

1  fresh chili (your choice with heat) chopped

1 tsp chili powder

1 tsp cumin powder

1 tsp paprika (smoked is fine)

1/2 tsp cinnamon

2 cups of chicken broth (Oxo is fine)

1 400g tin black beans

2 x 400g tin tomatoes

1 cup frozen corn

1/4 cup lime juice (plastic bottle here, classy!)

1 large chicken breast

Tortilla bread

Heat the olive oil, saute the onion for 3-4 minutes, add garlic and chili

When the onion is soft add the spices and stir for a minute

Add the chicken broth, drained beans, tinned toms, corn, lime juice and place the chicken breast on top

Turn multicooker to pressure cook, set for 7 minutes

Let sit to release steam for 10 minutes (toast your tortillas!)

Open, remove the chicken, shred and return to the cooker, add tortilla strips and stir

Serve with all the bits you like – cheese, coriander, more chili and things like that

Enjoy

 

 

 

 

 

 

 

 

 

 

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Kung Pao Chicken In The Pressure Cooker, Very Impressed With Myself.

I combined several recipes and methods then panicked, flapped and made an excellent Kung Pao chicken dinner. This is seriously going down as a regular dinner in our house. It is pretty healthy and is one of those recipes that will get easier the more you make it.

Apparently, it makes good leftovers.

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Kung Pao Chicken - Muffinmum.com

  • Servings: 3-4
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The sauce

1/3 cup soy sauce (I use low sodium)

1 tablespoon of honey

3 tablespoon hoisin sauce

1 large or 2 small cloves garlic, minced

1 heaped teaspoon ginger (I use the stuff from the pot as it lasts longer)

1 teaspoon chili flakes (more or less to taste)

1/2 cup water

2-3 dried chilies

Ingredients

2 tsp sesame oil

2 chicken breast cut into roughly 2cm chunks

1 tablespoon cornflour

Salt and pepper

1 onion cut into small cubes

2 capsicum in small cubes

1/2 head broccoli sliced through so it is thin

1/2 cup peanuts or cashews

2 tsp cornflour mixed with enough water to make 1/4 cup of paste

Instructions

To make sauce mix everything in a jug. If you are making it in advance, don’t add the dried chili until you add it to the multi-cooker

Put multi-cooker on the saute setting to heat.

Place chicken, cornflour, salt and pepper in a plastic pot with a lid or bag and shake.

Add sesame oil to the multi-cooker and when sizzling add the chicken and onion to brown.

When the chicken and onion are browned add the sauce.

Lock the lid on and set the pressure cooker for 4 minutes. When the 4 minutes have finished leave the pressure cooker for 4 minutes to release pressure naturally (NPR).

Prepare the capsicum, broccoli and cornstarch mix while the pressure cooker is doing its magic.

Release the remaining steam and lift the lid, add the vegetables, cook for 3-4 minutes stirring to stop the sauce from burning.

Add the cornflour paste stir, then add nuts.

Remove dried chili and serve with rice.

 

 

 

 

 

 

 

Pressure Cooker- It Just Gets Better, Chicken Biryani.

To be honest, when I got my pressure cooker I didn’t think I would use it half as much as I do. I love it. When the day comes that the kitchen gets revamped we will live off pressure cooker meals. We cook all sorts in it and it is great. So much more taste than slow cooker meals. There is still a bit of faffing around but once that lid is on and it is doing its thing, there is freedom.

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Currently, our favourite thing to cook is Indian Food. I am following the recipes of another blogger, Two Sleevers. She has a great FB group where everyone is very friendly and full of advice. For a while there I was just an observer but I bought the book and it is my most used recipe book. I used it just tonight.

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Our dinner this evening was a very good chicken biryani from Two Sleevers book. It didn’t look much, it was marvellous and full of taste. The only things I changed were sneaking in a few frozen mixed vegetables right at the end and using chicken breasts. It was a really decent dinner.

If you are sitting on the fence about getting a pressure cooker, I say do it. You can email me and ask anything. I have a Sunbeam Avia which was on sale at JBHIFI a while ago.

You can see my post about cheesecake in the pressure cooker here.

 

Farrah’s Mexican Meal Kits- Ditch The Imported Mexican & Go Local.

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This is not a sponsored post, this is me sharing my new find.

Sometimes you just have to buy something purely because it is on offer, that was how we first tried Farrah’s Mexican Meal Kits. Now we get them everytime we see them down to $5 a kit. They are a pantry staple and delicious. We wouldn’t go back to that other worldwide brand. They are made in NZ, not that far from us, in Upper Hutt.

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Tonight we had Enchiladas and they were delicious. I did 6 enchiladas in total as there are only 3 of us. I am going to use the two remaining wraps for my lunch tomorrow.

If you see the kits, I seriously recommend stocking up. You will be pleasantly surprised. Even the teen enjoyed the meal and didn’t complain.

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Facebook Didn’t Lie- I love the BexanCo NZ Cashew Nut Curry.

 

You know when Facebook tells you that you will like a certain page and you click and think ,YEAH! Well that happened with me and BexanCo NZ. I clicked the link to the page, shared the page on my Muffin Mum page to ask if anyone had tried it. BexanCo got back to me and offered me a couple of sachets to try. Us Muffins love our spicy food and buy our rice in bulk, I wasn’t going to say no. Tonight we tried the Cashew Nut Curry.

 

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To be honest, I didn’t expect to be impressed and was wondering why I would buy a sachet of spices? I have spices in my cupboard and can make a good mix. However, my spices are not fresh. I confess I am a spice hoarder and it has to stop.

This sealed packet of perfectly balanced spices and cashews was fresh, very fresh and smelt delicious. To cook I went a little off track from the directions on the packet and used the Pressure Cooker.

I browned the onions, then the chicken, added the spice, a drained tin of chopped tomatoes and a tin of coconut milk.

I cooked it in the pressure cooker for ten minutes, did the instant release and added some frozen international vegetables, I simmered for about 10 minutes.

This Cashew Nut Curry was delicious, seriously delicious.  I would happily serve it at a dinner party and be proud. That is a very an excellent approval rating from me.  BexanCo NZ impressed me and I didn’t expect it. Mr Muffin commented that it wasn’t a curry he would normally order but it had opened his eyes. It was similar to a Madras in a NZ curry house. The spice rating was balanced and Miss ate a good sized portion and no complaints were heard.

All up, yes I would buy the Cashew Nut Curry, it was a great easy dinner in the pressure cooker and we all look forward to trying the BexanCo NZ Curry.

I apologise for the not very impressive photos but we were hungry

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A Sad Food Moment On A Monday.

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This morning I got to work a little early so I could pop to my favourite cafe and get my lunch. It was closed, I nearly cried and then I went to a nearby cafe. My choice for lunch was a spinach and feta filo pie. It was awful and I was so disappointed. It was under cooked, had no flavour and left me feeling very sad. To top it all, there was no lovely relish served with it but a cheap generic tomato sauce. Needless to say, I didn’t eat my lunch.

I will look forward to a Friday treat at Pranah and hope that I get a slice of the veg pie. It has an amazing crust and is bursting with flavour.

To make my self feel better I cooked a lovely dinner and I now have a smile on my face.

Dinner was sausages and potatoes roasted together with some pumpkin, leek and carrots that had been dusted with smoked paprika. There was a side of broccoli and sweetcorn to keep Miss happy.

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Two Ingredients Bolognese -Convenimince.

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On Sunday I went to The Wellington Food Show, it was entertaining but there was rather a lot of wine for a food show and me and wine are not friends any more. The best parts were watching chefs in the theatre, having a wonderful lunch from the Origin Gourmet Food Truck  and buying beef from Green Meadows Beef.

Green Meadows are excellent on the social media front and  great to follow on Twitter and you can find them here. I found out about their new product Convenimince through Twitter and I was curious about  the ‘Grass-fed beef mince blended with sautéed onion, red capsicum, garlic & a hint of magic.’ As I bought a 4 choice deal pack at the show I brought a packet home with me.

I have been pondering over what to do with it and after over complicating things I talked myself round to keeping it simple, really simple. I chose to do a two ingredient bolognese and it was very good. I had to fight the urge to cut up and onion or clove or garlic. I felt proud of my achievement as I love to add things. I am pleased I managed it.

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Dinner was delicious and it made a brilliant midweek staple dinner easy. We will certainly be buying Convenimince regularly as the taste was excellent and flavourful .It would make great patties, meatballs and kofta.

All I did tonight was –

Brown the Convenimince in a little olive oil.

Added the tinned tomatoes, I used Wattie’s Crushed and Sieved.

Cook with lid off for 10-15 minutes until liquid has reduced.

Cook for a further 10 minutes with lid on,  stir occasionally.

Serve with pasta of your choice.

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This is not a sponsored post.