Katia's food adventures

1.5 cups basmati rice, washed and soaked while the rest of the stuff cooks

1 cup high-fat ground beef (I used 75% wagyu)

1 sliced onion

5 cardamom pods

4 whole cloves

1 bay leaf

1/2 cinnamon stick

1/2 tsp cumin seeds

3 tsp ginger

2 tsp garlic

1/2 cup yogurt

3 tsp coriander powder

2 tsp paprika or other mild chile powder

2 tsp salt (should prob be more)

a bunch of ground black pepper

1/2 tsp garam masala

3/4-1 tsp turmeric

1 bunch cilantro, chopped

scant 1.25 cup water

5 oz mixed greens

180g warm water

1 tsp salt

1 tsp instant yeast

7.5 g olive oil

250 g flour

Mix everything into a shaggy dough. Cover for 15 mins, then do a stretch and fold over 4 times (4 quarter turns). Cover and let rise for about an hour.

Preheat oven to 430. Stretch the dough into a greased baguette pan and let it rise, covered, on the stove for around 30 mins. Slash then bake for 20 mins, after throwing some water on the bottom of the oven.

Adapted from here: https://smittenkitchen.com/2026/02/miso-chicken-and-rice/

2 lb boneless country style pork ribs, cubed

4 Tb soy sauce

1 1/3 Tb hoisin sauce

2 tsp fish sauce (this one and the hoisin subbing for 2 Tb oyster sauce)

2 Tb rice vinegar

2 Tb white or red miso

1 tsp sugar

Marinate the pork in all of this. Put it in the IP with 1/2 cup water and cook for 25 mins, then let it release all the way by itself (or get impatient and release after 15 mins). Now I didn't test this coming part, but thicken the cooking liquid with cornstarch and serve with.

Sweetened condensed milk:

2 cups lactose free milk

2/3 cup sugar

Ice cream:

2 cups whipping cream

1 tsp vanilla

30 g cocoa powder

100 g 100% chocolate

Make the condensed milk: whisk the milk and sugar over medium high. Bring to the barest simmer. Simmer until reduced by half (1 1/3 cup), around 35 mins. Cool quickly in an ice bath, then cool for around 15 mins in freezer.

note: full recipe is for 300g condensed milk. Last time I got just under that (around 1 cup) and scaled the cocoa and chocolate a tiny bit.

Whip the cream to soft peaks. Add the condensed milk and the vanilla and whip until stiff peaks. Gently fold in the cocoa and chocolate ("you just fold it in!"). Freeze for a few hours.

Lamb and marinade:

~1.5 lb lamb bone-in shoulder neck slices

250 g Greek yogurt

0.5 tsp turmeric

1 tsp paprika

1 tsp coriander

1 Tb biryani masala (store bought)

juice of one lemon

2 tsp garlic

2 tsp ginger

glug oil

Rice:

1.5 cup basmati rice

1 bunch cilantro, chopped

some chopped mint

Topping:

1 red onion, sliced very finely (I used a mandolin)

In the IP insert, put in all the marinade ingredients and whisk. Add the lamb and coat. Marinade for however much time there is.

Turn the IP on saute and saute the mix for a few minutes. Add 0.5 cups water and cook on high for 35 minutes. Let it release pressure naturally the whole way (15-20 mins).

When the lamb is depressurizing, start soaking the rice.

Take the lamb out and take it off the bone. Put the cooking liquid in a fat separator and separate.

Put the lamb back in the IP, then the cilantro and mint, then the rice on top and optionally some salt (depending on the saltiness of the biryani masala), then 1.5 cups of the cooking liquid. Cook on high for 5 mins, and NPR for 5.

Meanwhile, take the fat off the top and use it to caramelize the onion.

Serve with the leftover cooking liquid, the caramelized onions, and some yogurt sauce.

this was really delicious

1 package brats (not pre cooked) (or other sausage I guess)

1 onion, sliced

3 potatoes, diced small-ish (I used russet)

Little bit of oil

Salt, pepper, marjoram, garlic powder, paprika

Splash of apple cider vinegar

this recipe: https://www.budgetbytes.com/birria-tacos/ , except

No chipotle in adobo

Use achiote chili powder

Cut up roast into 2 in chunks

Put everything at once in the IP

1 lb chicken thighs

2 heads broccoli florets

3 small carrots

3 package fresh yakisoba noodles

Avocado oil

Soy sauce and rice vinegar for marinating chicken

Sauce:

4 Tb soy sauce

2 Tb hoisin sauce

1 Tb rice vinegar

1 Tb ginger

1 tsp garlic

Marinate chicken in soy sauce and rice vinegar

Air fry it for ~15 mins at 375

Meanwhile, microwave each noodle packet for 1 min

Chop vegetables small

Heat a few Tb of avocado oil in wok until very hot. Put veggies in and stir fry until they are nicely charred. Don't move them around too much and use a spatula.

Add chicken, then noodles

half gallon full fat milk (preferably cream top)

1/4 cup Greek yogurt

1/4 cup lime juice

6 sticks of salted butter (could probably get away with 4 or 5)

2 large chicken breasts (~ 2 lb)

Salt

Fresh herbs (I just used tarragon)

Clarify the butter: put the butter in a pan and turn the heat to low/medium low. Let the butter melt and separate slowly over 20-30 minutes. Do not stir. When the butter is nice and separated, skim off the foam, then strain the top fat from the bottom milk solids. I found that cheesecloth in a fine-mesh strainer helped.

Meanwhile, salt the chicken and leave it out.

Put the fresh herbs in a pouch. Put the chicken in the pan, then pour the clarified butter, then add the pouch. Bring to a simmer (temp should be around 200F). Turn heat down to maintain simmer, cover and cook for 30-40 mins until chicken registers 165F.

this: https://fedbysab.com/gyro/ general idea

with the spices of this: https://www.themediterraneandish.com/grilled-beef-shawarma/ scaled 3x (I used allspice instead of nutmeg because that's what I had)

Also only 2tsp salt.

Then I made two versions: one I put in the air fryer for 4 mins basted with a little of the cooking juices.

The other I pan fried, basted with the cooking juices, then adding vinegar from a squirt bottle and at the end tomatoes and parsley.

The pan frying worked really well though I had a bit of a heavy hand with the vinegar.

1 lb bag chopped kale

some oil

some garlic and red pepper flakes

soy sauce

rice wine vinegar

better than bouillon veg base

1 onion

2 carrots

2 rib celery

1 lb ground turkey

Garlic

Tomato paste

Ground allspice

Oil

1 28 oz san marzano tomatoes

2 cup chicken stock

8 oz bucatini