very good rice pudding
excellent grilled portobello mushrooms
excellent Instant Pot Herb Roasted Potatoes
Mrs. Phillips crab imperial
5 ounces fresh spinach half a 10 ounce bag1 and 1/2 cups dry small pasta
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) can mandarin oranges
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans, coarsely chopped*
Optional: Feta cheese
While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Slowly add in the oil and pulse until just combined. Stir in the poppyseeds. IF you don’t have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk (or shake jar) vigorously.
Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans. *UPDATE: we’ve found we like this salad even more with the pecans coarsely chopped- you’ll get more in each bite! 🙂
Top the salad with the pecans and (if desired) feta cheese.
For the crust:
To complete the Mushroom Pie:
To make the Mushroom Filling: Place the dried mushrooms in a medium bowl and cover with hot water. Allow to soak for 15-30 minutes, or until the dried mushrooms become tender. Drain the dried mushrooms, reserving the liquid, slice the rehydrated mushrooms and set aside. Combine 1 cup of the reserved mushroom soaking liquid with the vegetable stock cube and cornstarch. Stir until the stock cube and cornstarch have dissolved. Set aside. Heat the olive oil in a frying pan over a medium heat. Add the sliced baby onions and fry for 3-4 minutes, or until onions are beginning to become soft. Add the garlic and cook for a minute more. Add the button mushrooms and continue to cook over a medium heat for 2-4 minutes, or until they start to soften. Add the Swiss mushrooms and cook for 2 minutes further. Place the sliced rehydrated mushrooms into the pan and turn the heat up to high. Pour in the wine and allow to simmer for 1 minute, then add the mushroom liquid stock cube mixture. Turn down the heat to low and let the mushrooms cook over a very gentle heat for 10-15 minutes, or until the Mushroom Filling has reduced a bit. Remove the Mushroom Filing from the stove and stir in the soy creamer. Taste for seasoning and add salt and pepper to taste.
To make the crust: Pre-heat the oven to 350 degrees. In a large bowl, rub the margarine together with the flour until it resembles fine bread crumbs. Add the dried thyme and a pinch of salt. Stir to combine. Add the cold water, one drop at a time, until the mixture forms a dough. You may not need all the water. Roll the dough into a smooth ball, cover with plastic wrap and refrigerate for 10 minutes. Prepare a 35 centimeter pie dish with a light coating of vegetable shortening and set aside. Remove the dough from the fridge and cut into 2 pieces, 1 slightly larger than the other. Prepare a large, flat surface with flour. Roll the larger dough ball out on a floured surface large enough to line the base and sides of your pie dish. Lay the pastry into the prepared dish, prick with a fork a couple of times and return the dish to the fridge for another 10 minutes. Roll out the remainder of the pastry to form the pie lid.
To complete the Mushroom Pie: Pour the mushroom filling into the prepared pie crust. Trim the edges of the pastry from the dish and top with the pie lid. Seal the edges of the pastry case by gently pressing down with a fork or your fingers. Cut a cross in the middle of the pie lid, sprinkle with black sesame seeds and lightly brush with milk. Bake for 20-25 minutes, or until the crust is golden and mushroom filling is bubbling. Remove from the oven and allow the Mushroom Pie to sit a few minutes to cool slightly. Cut in equal pieces and serve topped with blanched spinach.
Spray a 7″ springform pan with nonstick spray
ground the crackers in the food processor
In a bowl, mix the graham cracker crumbs with the melted butter
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
Pour this mixture on top of the prepared crust
Cover the springform pan with aluminum foil
Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
Pour 1 cup of water in the instant pot. Place trivet on top
Put the sling in and place the pie on top. Cover with lid and lock in place
Cook on manual high pressure for 15 minutes (15 MHP)
Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
Refrigerate for 3-4 hours or until set
For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!
Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.
2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.
BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.
3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.
4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!
5. Nutrition per serving, assuming 8 servings.