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Living with the INSTANT POT - CHICKEN TIKKA MASALA · 10.02.18 by colin newell

Instant Pot 2018 Chicken Tikka Masala

My New Years resolution for 2018 was doing more meal planning and preparing meals in our gourmet country kitchen. Now don’t get me wrong. I do my share of sous chef work; chopping, mincing, blending and eating!

Part of this plan was getting onto the pressure cook bandwagon that is currently sweeping the nation. So, off to the online marketplace to get an Instant Pot – and after watching a handful of instructional videos from Florence Lum and her husband of Vancouver, B.C. I was ready to dig in and start steaming!

My favourite foods are South Asian Punjabi spiced cuisine and Italian – so the Instant Pot was the right tool to start the experimentation and learning process.

Chicken tikka masala is good recipe to start with, and one of the most popular Indian dishes ordered at South Asian restaurants in Western Canada. It goes great with basmati rice to help soak up all of the delicious sauce, or with some plain naan bread on the side.

I enjoy Indian dishes that most of us Westerners simply label as “Curry”, which is completely inaccurate and misleading – Curry literally means “gravy” or “sauce” – so calling South Asian cuisine “Curry” does not do this very broad spectrum of cuisine justice.

Anyway – as I said, chicken is really easy to work with and really showcases the fragrant and aromatic spices that make up this dish.

Let’s do it!

Ingredients

For marinating the chicken:
1 pound boneless skinless chicken breasts chopped into bite-sized pieces
1 cup Buffalo yoghurt (you can use cows or sheep yoghurt)
1 tablespoon garam masala
1 tablespoon fresh squeezed lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger

For the sauce:
15 ounces canned tomato sauce or puree
5 cloves garlic minced
4 teaspoons garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup heavy whipping cream added last

The process

Getting the most from your Canadian Instant Pot

Rice: I prepared 1 cup of Basmati rice with a 1 cup of water and a few scratches of salt in the Instant Pot in 4 minutes of pressure cooking. Perfect! I set that aside while I moved on to the chicken.

Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well.

Add chicken chunks and coat with the marinade.
Let sit in the refrigerator for at least 1 hour.

Pressure cooker saute mode:

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally.

Turn off the saute mode.

Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid.

Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serving: Serve with basmati rice or naan. Garnish with cilantro. It’s crazy delicious and there is enough here to serve 4 folks hungry for some great South Asian eats!
You can check out Florences YouTube channel for more hands-on recipes and inspiration.


Colin Newell is a Victoria resident and coffee drinker who is always looking for better ways of cooking great food faster with less hassle.

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Chicken, Sausage and Oyster Jambalaya · 17.07.17 by colin newell

Oyster Chicken and Sausage Jambalaya

I have a weak spot for Cajun cooking and my occasional forays into this wonderful regional cuisine from Louisiana almost always includes variations on Gumbo or Jambalaya.

These dishes scale up nicely so if you have the pots and the ingredients, you can whip up double and triple batches and feed your entire neighbourhood!

Here is a spin on Jambalaya that borrows from a Creole gumbo recipe that I have kicking around.

For reference, here is my gumbo recipe and my other Oyster Jambalaya – Enjoy!

Meat
1 1/2 lbs Chicken breast cut into bit sized pieces.
12 oz hot Italian Sausage, Andouille or Chorizo – whatever is on hand

Produce
1 tsp Basil, dried
1 cup Bell pepper
1 cup Celery
2 cups Swiss chard – chiffonade
2 cloves Garlic
2 cup Onion
1 Parsley, Fresh
1 tsp Thyme, dried
1 14.5-oz can Tomatoes, with juice

Canned or prepped Goods
4 1/2 cup Chicken broth
1 6-oz can Tomato paste

Condiments
1 tbsp Worcestershire sauce

Pasta & Grains
2 1/2 cup White Basmati rice

Baking & Spices
1/4 tsp Cayenne pepper
3/4 tsp Pepper
1 1/2 tsp Salt

Oils & Vinegars
2 tbsp Canola Oil

Instructions

In a large pot, or Dutch oven, add 1 tablespoon oil, the sausage, ½ tsp salt and ¼ tsp pepper. Cook for 15 minutes.
Remove sausage and place on platter – cut into bite size pieces when cool.

Add chicken to cooking pot and cook over medium heat for 8-10 minutes, or until chicken is cooked through. Season with salt and pepper.

Remove chicken from the pot and set aside.

Drizzle another tablespoon of Canola oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender or translucent. Add garlic and saute for an additional 2 minutes.

Place chicken and sausage back into the pot.

In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veg. Stir to combine.

Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low and let jambalaya simmer for 15 minutes. Added chopped oysters and Swiss chard. Simmer for another 10-15 minutes.

Check on the jambalaya at the 25-30 minute mark and see if it needs additional liquid. Stir occasionally to avoid burning on the bottom of the pot.

Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

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Talking coffee on CKNW with Gord MacDonald · 21.12.16 by colin newell

Podcast –

Talking coffee on 980 CKNW

We were talking coffee with Gord MacDonald from CKNW – 980 from Vancouver — with some really good questions.

This podcast (interview) is around 11 minutes long – so strap yourself in.

I average around 20 radio, TV or newspaper interviews annually and this was one of the better ones – a lot of these radio hosts are affable, enthusiastic and well read before they undertake an interview – honored to chat on the subject of my passion. Coffee. Love it.

Podcast – If you cannot see the audio player above, click here for the mp3 download.

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Winter Storm Muffins re-mix Chapter 2 · 6.11.16 by colin newell

Winter Storm Muffin Re-Mix

I have been doing most of my own baking since I was 12 – and although I do not have a cookbooks worth of experience, I have come up with a few good things. These are a Daylight Saving Time classic to get over the shock of the time change!

One recipe that I have been making for over a decade is my Winter Storm muffin recipe – and I do reference it quite a lot on my blog as it has evolved some – so here is the re-mix:

The Dry – mix in a large bowl

2 Cups Whole Wheat flour
2 Cups All-purpose Flour
1 Cup Each; Rolled oats, Corn meal and (oat or wheat) bran
(A variation for me is using 3 cups of All-Bran for a classic Bran muffin or a sugar free granola mixture)
1/2 to 1 Cup dark brown sugar
1.5 Tbsp Baking Soda
1 Tbsp Magic Baking Powder
1/2 Tsp Kosher or Sea Salt
1/2 – 1 Tbsp Organic Saigon Cinnamon
1/2 whole fresh ground nutmeg

Wet Mix

3/4 Cup unsweetened Apple Sauce
1/4 Cup Canola Oil
3 Eggs
1 Tbsp Organic Vanilla
2 Cups Almond milk OR 2 Cups Goat’s milk
Almond milk (sugar free) is a healthy alternative to cow’s milk
and if you like an interesting flavour consider some organic Goat’s milk – great for the lactose intolerant among us.

Add Wet to Dry Mix – Do not over-mix.
I use a Kitchen-aid mixer.

Add from 2 to 4 cups of the fruit of your choice – I use finely chopped mango, or apple, or fresh Turkish figs, blueberries or anything in the way of frozen fruit medleys – the sky is the limit.

Another option is 1/2 cup of chopped nuts (any kind) in lieu of single cups of fruit.
A couple of times the mix seemed a little dry after the liquid was added.
Solution: Add a shot glass (2 fluid ounces) of your favorite juice; Orange, Cranberry, Lemon – whatever you have.

Pam spray 2 Muffin tins (I use a 12 and a 6)

Use an Ice Cream scoop for loading up the muffin tins – paper definitely not needed!

Bake for 24 minutes in a 375 degree oven – check for degree of done with a toothpick.
Poke the muffins. If the picks come out clean, you are good to go.

Let cool in pans for about 10 minutes and then air dry on cooling grid. Makes about 20 freezer ready muffins.
Ziploc freezer bags suggested for long term storage.

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Fall colours Canadian Style Thai Turkey noodle Soup · 16.10.16 by colin newell

Thai Turkey Soup

It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.

Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.

What is special about this recipe is the addition of fresh uncooked Shanghai thick noodle which you can get at most Asian markets. It is an awesome addition to a very authentic recipe.

The basics

2 teaspoons canola oil
2 cups sliced mushrooms
1 whole chopped red bell pepper
1/2 cup minced peeled fresh ginger
6 garlic cloves, minced
1 (6-inch) stalk lemongrass, halved lengthwise
1/4 cup sambal oelek (ground fresh chile paste)
4 cups Turkey stock
1 standard tin coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
1 cups shredded cooked Turkey breast
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 package (250g) fresh Shanghai thick cut noodles
Preparation

1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.

8.) While soup is simmering, bring sauce pan of water to boil. Cook the fresh Shanghai thick noodle for 4 minutes. Rinse with cold water. Add to soup. Simmer for a few more minutes.

Garnish with cilantro and green onions.

Serve with bread.

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