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Winter is coming - Instant Pot Broccoli and Cheddar Soup · 10 November 2018 by colin newell

Instant Post Broccoli Cheddar Soup

This time of year I really enjoy hearty vegetable soups – on dark and dreary late Fall and early Winter weekend evenings, there are few things more satisfying that healthy and filling wholesome vegetable soup. This new Instant Pot recipe feels like it’s destined to be a classic.

Ingredients
3 Tbsp Butter
2 tsp Olive Oil
1 small Onion, diced
1 large Carrot, shredded (about 1 cup)
1/2 tsp Pepper
1 tsp Paprika
1 tsp Coarse Salt
1/4 tsp fresh ground Nutmeg
2 cloves Garlic, pressed or minced
2 cups Chicken or Vegetable Broth, low sodium
1 1/2 lbs Broccoli Florets, fresh (chopped-shredded, about 6-8 cups)

Roux To Thicken

1/4 cup Flour
1/4 cup Butter

To Finish
6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
4 oz Monterey Jack Cheese, shredded (about 1 cup)
2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It’s easier if you have it all ready to go.

Turn on the Instant pot’s Sauté setting.
Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
Add the grated carrot and cook for a minute to soften.
Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
Add the broth, and stir.

Add the broccoli, but don’t stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.

Then press the Pressure Cook/Manual button or dial. Then the + or – to select 5 minutes (High Pressure).

When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release).
Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position.
Turn off the pot.
If you want a creamier consistency, use an immersion blender. I like the slightly more rustic finish.

Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.

Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.

Taste and adjust salt, if necessary.
Serve with some nice sourdough or cheese bread/buns.


Colin Newell is a resident of Victoria B.C. Canada and an active member of the Canadian Media Guild – he enjoys cooking and talking about it.

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Coffee in the 21st Century · 6 September 2018 by colin newell

1950's coffee trivia

For those who hearken to the 1950’s for a simpler time need only look at an assortment of sexist, mean-spirited ads that seemed to define a generation.

The reality of the time was – coffee quality had declined so much in the 40’s and 50’s that no amount of talent would have fixed it. In that era, as well, people were brewing coffee in percolators which is the single worse way to brew coffee – by running boiling water through the ground coffee and recycling the brewed coffee through the filter a half dozen times before it’s poured.

My mom and dad were still brewing percolated coffee into the late 1960’s until something of a renaissance started to develop – filter brewing coffee with hot water and a single pass – or manually pouring into a Melitta carafe.

For those of us, over 50 years of age, who have been drinking coffee for decades, these are simply the best of times for coffee culture and coffee lovers!

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Fresh Tomato Basil Pasta · 25 August 2018 by colin newell

Fresh Tomato Basil pasta with Balsamic crema

It’s a sure sign of summer’s forward motion towards fall when the garden baskets fill with cherry tomatoes and basil plants bow under the weight of their own bounty.

This simple pasta dish is vegetarian/vegan and is a delight paired with a voluminous red white.

Ingredients –

Fettuccine for pasta – fresher the better.
Olive oil
Cherry tomatoes – around 1 cup or so. Halved.
1/2 cup chopped basil (Fresh!) – and chopped fresh garlic
Salt and Pepper to taste
Chili flakes
Balsamic crema
1/4 cup white wine
1/2 cup grated Parmigiano-reggiano cheese

Process

Put on salted water for pasta (enough for two people…)
Heat a saute pan with two tablespoons of olive oil.
When heat achieved (medium) put in 3/4 of the halved tomatoes, seasoning with salt and pepper (heavy on the pepper)
Saute for around 2 minutes – then add heaping tablespoon of chopped garlic and a sprinkle of chilli flakes to taste
Stir for another minute or so and add a 1/4 cup of white wine.
Turn heat down to low medium.
Take half of the chopped basil and throw it into the saute pan. Mix or stir. Cook for 2 minutes.
Drain the pasta.
Add it to your Saute pan. Mix to combine. Add 3/4 of the cheese and the remaining basil. Mix to combine.
Divide between two plates and garnish with remaining cheese.


Colin Newell is a Victoria resident and coffee lover who appreciates simple dishes served with love… and wine…

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Last call from Amelia Earhart · 27 July 2018 by colin newell

Amelia Earhart 1937

Amelia Earhart waded into the Pacific Ocean and climbed into her downed and disabled Lockheed Electra.

She started the engine, turned on the two-way radio and sent out a plea for help, one more desperate than previous messages.

The high tide was getting higher, she had realized. Soon it would suck the plane into deeper water, cutting Earhart off from civilization — and any chance of rescue.

Across the world, a 15-year-old girl listening to the radio in St. Petersburg, Fla., transcribed some of the desperate phrases she heard: “waters high,” “water’s knee deep — let me out” and “help us quick.”

A housewife in Toronto heard a shorter message, but it was no less dire: “We have taken in water . . . we can’t hold on much longer.”

That harrowing scene, the International Group for Historic Aircraft Recovery (TIGHAR) believes, was probably one of the final moments of Earhart’s life. The group put forth the theory in a paper that analyzes radio distress calls heard in the days after Earhart disappeared.

PostLostRadioAnalysis.pdf

In the summer of 1937, she had sought to become the first woman to circumnavigate the globe. Instead, TIGHAR’s theory holds, she ended up marooned on a desert island, radioing for help.

Earhart and her navigator, Fred Noonan, could only call for help when the tide was so low it wouldn’t flood the engine, TIGHAR theorized. That limited their pleas for help to a few hours each night.

It wasn’t enough, TIGHAR director Ric Gillespie told The Washington Post, and the pair died as castaways.

But those radio messages form a historical record — evidence that Gillespie says runs counter to the U.S. Navy’s official conclusion that Earhart and Noonan died shortly after crashing into the Pacific Ocean.

On July 2, 1937, just after Earhart’s plane disappeared, the U.S. Navy put out an “all ships, all stations” bulletin, TIGHAR wrote. Authorities asked anyone with a radio and a trained ear to listen in to the frequencies she had been using on her trip, 3105 and 6210 kilohertz.

It was not an easy task. The Electra’s radio was designed to communicate only within a few hundred miles. The Pacific Ocean is much bigger.

The searchers listening to Earhart’s frequencies heard a carrier wave, which indicated that someone was speaking, but most heard nothing more than that. Others heard what they interpreted to be a crude attempt at Morse code.

But thanks to the scientific principle of harmonics, TIGHAR says, others heard much more. In addition to the primary frequencies, “the transmitter also put out ‘harmonics (multiples)’ of those wavelengths,” the paper says. “High harmonic frequencies ‘skip’ off the ionosphere and can carry great distances, but clear reception is unpredictable.”

That means Earhart’s cries for help were heard by people who just happened to be listening to their radios at the right time.

According to TIGHAR’s paper:

Scattered across North America and unknown to each other, each listener was astonished to suddenly hear Amelia Earhart pleading for help. They alerted family members, local authorities or local newspapers. Some were investigated by government authorities and found to be believable. Others were dismissed at the time and only recognized many years later. Although few in number, the harmonic receptions provide an important glimpse into the desperate scene that played out on the reef at Gardner Island.

The tide probably forced Earhart and Noonan to hold to a schedule. Seek shelter, shade and food during the sweltering day, then venture out to the craft at low tide, to try the radio again.

Back in the United States, people heard things, tidbits that pointed at trouble.

On July 3, for example, Nina Paxton, an Ashland, Ky., woman, said she heard Earhart say “KHAQQ calling,” and say she was “on or near little island at a point near” … “then she said something about a storm and that the wind was blowing.”

“Will have to get out of here,” she says at one point. “We can’t stay here long.”

What happened to Earhart after that has vexed the world for nearly 81 years, and TIGHAR is not the only group to try to explain the mystery.

Washington Post Link

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Chicken Ramen BBQ for the Thrifty · 16 July 2018 by colin newell

BBQ Chicken Ramen

This Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your Instant Pot digital electric pressure cooker! I used the left over bits from a $9 BBQ Chicken from local grocery Thrifty Foods.

INGREDIENTS

1 tablespoon sesame oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
1/4 cup Fresh Miso
4 ounces shiitake mushrooms, stems removed and sliced
1 whole baby bok choy, both white and green parts diced
1 cup of leftover chicken bits.
4 cups low sodium chicken home made chicken stock
2 servings fresh Ramen noodles. We get our Ramen noodles in the produce section of the local Fairways chain.
Optional 1 soft boiled egg.

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn’t need to).

Set aside.

To prepare soup broth:

Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes. It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
Stir in Miso.

To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg (if desired), sliced green onions, cilantro and sesame seeds if desired.

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