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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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Spiked Sourdough Hybrid Dinner Rolls · 11 March 2018 by colin newell

Victoria B.C. Sourdough Hybrid Rolls

I have a Sourdough starter that goes all the way back to 2008. I did not create it but got a sample a couple of years ago – and I have managed to not kill it.

Which is astounding because I hurtle every form of abuse and indignation in its general direction; starvation, neglect, disinterest… etc. OK, maybe it’s not that bad because it lives on.

For those who don’t know what a sourdough starter is: In its simplest terms, it is flour and water (those are ingredients that you provide…) The environment (or the World around you…) provides the “natural” yeasts. It is easy to say that they “exist” within the flour that you provide, but yeasts (and molds) are everywhere around us.

And in my case, my Sourdough starter which was created in a neighbourhood around 12 km away from where I live must have evolved after it was relocated. Which is to say, while there are “yeasts” everywhere, they are not all the same and they each (collectively) impact different flavours on the different creations (breads, rolls, scones, even pancakes!) you come up with.

So: Sourdough starter is flour, water and a wild yeast that, yes indeed, creates a ferment. Ferment creates alcohol and gas, which is the leavening that we are looking for.

The ferment in the bread making process also fundamentally changes the flavour and the structure of the gluten in the finished product. I could devote 100 pages to what is going on with bread starters and natural bread making. It’s all on the internet but I will integrate my spin on it here if anyone is interested (use the comment field!) Anyway. Onwards.

This recipe is a “spiked” sourdough – meaning there is some powdered yeast that is going to accelerate the process – significantly – reducing some of the nutritional benefits of the longer “ferment”.

Ingredients

1 cup sourdough starter
1 1⁄2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar or 2 tablespoons brown sugar
2 tablespoons olive oil
3 -4 cups flour (1/2 white and 1/2 whole wheat.)
butter, melted

Instructions
Lightly oil two 1/2 dozen muffin tins (or 3 for smaller rolls)
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
Turn out onto a floured surface and knead well.
Place dough in a bowl and cover, set in a warm place to double in size.
When double, punch dough down and with lightly floured hands, form into rolls.
Place in muffin tins and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
Last 5 minutes of baking, brush with melted butter and return to oven.

These are mad delicious right out of the oven – this recipe makes 12 big rolls or 18 slightly smaller rolls. You can freeze them as well, but trust me: They are not going to last!

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Living with the Instant Pot - Pot in pot steel cut oats · 12 February 2018 by colin newell

Pot in Pot Steel Cut Oats in the Instant Pot

We have had our Instant Pot less than 1 week and we are firmly in love with it. Ours is the 1000W 6 quart. We have a 7.5” Steel bowl that we put to use for a “pot in pot” process classic.

What is pot in pot? Well, you add the requisite cup and a half of water to the bottom of the Quick pot stainless steel insert. Drop in the trivet. And then drop in a suitable bowl that fits well. The 7.5” standard stainless steel bowl is perfect. Doing porridge or oats this well takes a few minutes longer BUT it is as tasty (if not more so) and the clean up is a breeze!

Measure out 1 cup steel cut oats.
Add 1/4 teaspoon of salt into the oats
Add 1 teaspoon of cinnamon to the oats
Add 1 tablespoon of brown sugar.

Combine.

Add 2 1/2 cups of cold water into the mix – stir well.

Peel and chop one apple into small cubes.
Add to mixture.

Add this to your 7.5” stainless steel bowl and put on top of the trivet into the Quick Pot – that already has a minimum of 1 cup of water (I add 1.5 cups water for good measure).

There is a porridge setting for the Quick Pot. So, when you are ready – locked and loaded as it were: Press the porridge preset and you are off to the races. Steam time is 7 – 10 minutes and 10 minutes of natural pressure release.

We add pecans, dried apricot bites and dried cranberries to the oats (and some milk, cream or almond milk) but the options are as limitless as your imagination.


Colin Newell is a Victoria resident and coffee expert always on the look out for something simple and delicious.

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Living with the INSTANT POT - CHICKEN TIKKA MASALA · 10 February 2018 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 July 2017 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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Winter Storm Muffins re-mix Chapter 2 · 6 November 2016 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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