DadCookin.com

This started as a complaint from one of my long time buddies. Recipes online are super wordy.

My friends and I aren’t looking for two thousand words on how healthy cooking makes our lives better. We are looking for a way to cook food to feed people. Now.

So I started a blog. Www.dadcookin.com

Recipes without the foreplay. You are welcome to submit. If you get some use out of it or laugh, please like, share and follow.

Pretty please.www.dadcookin.com

Costco Salmon Sous Vide in the package

Science

Salmon Sous Vide Costco sealed from the grocery.

I got some wild caught, previously frozen, Salmon at Costco. It is sealed. Not as heavy duty as the Costco chicken breast. I trimmed the package to fit comfortably in the Sous Vide cooler. It looked like the packaging was holding up. So I went for it.

Ingredients

Salmon in vacuum sealed packaging that might possibly work.

Recipe

  1. Put the salmon in the costco vacuum sealed package into the Sous Vide
  2. 122 degrees
  3. 40 minutes
  4. Remove from Sous Vide
  5. Finish on a hot grill with salt and butter or whatever

It worked!

The packaging held together! Came up to temperature. Didn’t leak. There was a moisture pad in the packaging that cooked inside the package. It wasn’t an issue.

Red Potatoes Instant Pot in 20 minutes

Red Potatoes in an Instant Pot in about 20 minutes total.

Instant Pot

Recipe

  • Get a couple hand full of Red Potatoes or as many will fit in an Instant Pot
  • Wash them off
  • Put them in the Instant Pot using the trivet or a steamer baskets
  • Put 1 Cup or so of water in the pot.
  • Manual/High Pressure 10 Minutes
  • Manual Release

Ingredients

  • Red Potatoes
  • Water

What then?

Butter, put them in something else, eat them plain, mash them, make potato salad. Go Crazy.

 

Costco Chicken Breast Sous Vide in two hours.

Your mind is about to be blown.

img_6557

Sous Vide Chicken Breast in the original packaging.

Ingredients

Costco Chicken Breast – Do not open the vacuum pack it comes in. If you have a package that might be leaking, put in another vacuum sealed bag or a ziploc with the air out of it.  So you can do two at a time. Look closely, each pair has a separate package that can be trimmed.

Setup

Frozen – Set the sous vide for 146 degrees and 2 hours.
Thawed – Set the sous vide for 150 degrees and 1 hours.
The FDA says “Cook all poultry to an internal temperature of 165 °F”

Recipe

  1. Setup up your sous vide
  2. Put Costco Chicken Breast in the basin using the vacuum sealed bag it came in.
  3. Set the sous vide for 150 degrees and 1 hour.
  4. Cut open the bag
  5. Remove the everything that isn’t chicken breast.
  6. Enjoy the greatest Chicken Breast ever

Are you crazy?

No, I really like chicken breast. I like having it around. I used to George Foreman it. All the time. It’s not bad. It gets old, but it gets dry. This was literally the first thing I thought of when I learned about sous vide cooking.

No muss, no fuss. There is probably a food scientist that will say that the vacuum bags aren’t good enough and cause gills. I don’t mind being able to breathe underwater. My wife thinks Jason Momoa is hot. Jason Momoa is Aquaman. Win = Win = Win.

The FDA says “Cook all poultry to an internal temperature of 165 °F”

Yes, they do. The general consensus of sous vide recipes is that 146 degrees for more than an hour. I usually turn my chicken breast into tacos, which get heated up in the microwave before I eat them. I have also eaten the chicken fresh out of the sous vide. It’s probably the best plain chicken you will ever try.

Clean up is easier.

If you have ever cleaned a George Foreman Grill or anything that chicken has been cooked in, you are going to want to try this.

Pros and Cons

Pros

  • Delicious Chicken Breast with no hassle
  • Wife may confuse me with Jason Momoa
  • Have chicken lying around for other recipes
  • Easiest Clean up

Cons

  • May Cause Gills
  • May Cause Veganism. The stuff that is not chicken breast in the package is not my favorite thing to see.
  • The FDA says “Cook all poultry to an internal temperature of 165 °F”

img_6568

It’s done. Just remove everything that isn’t chicken breast.

 

Fried Rice (still not perfect) faster than delivery

Ingredients

  • Several Cups of cooked Rice – see this amazing article. Instant Pot Rice. 
  • Protein pre-cooked- What ever you have lying around. Chicken, Shrimp, Pork Carnitas in about an hour, ham
  • Frozen or Fresh Vegetables – I have frozen vegetables in the freezer to throw in and make it pretty.
    • Carrots
    • Broccoli
    • Onions
  • Garlic
  • Eggs
  • Cooking Oil – Anyone who guessed I use Costco Olive Oil, take a shot.

Recipe

  • Throw some oil in the Ikea wok you have had lying around since college
  • Heat it up.

We have an electric stove top. I usually set it at 3 out of 10. It should probably be at 6 or 7. I couldn’t live with myself if I wasted 25 cents worth of rice. Maybe someday I will put on my big girl panties and turn up the heat.

  • Add in the rice. The idea is to “lightly brown” it.
  • Park the rice on the sides of the wok. Put in the vegetables except for the peas. Stir-fry the onions, garlic, and carrots until tender.
  • Make a hole in the rice and vegetables to put in the eggs.
  • Stir up the eggs. Pour them in the hole. Scramble them.

This is the other place I am messing up. I start thinking to myself.

“You just poured raw eggs into cooked rice… Is it going to get hot enough to cook to a safe temperature? “

This may be how every zombie movie starts. Then I have to cook the all the rice throughly. The eggs are completely dispersed. It ruins the whole effect.

  • Add green peas. Let them heat up.
  • Stir it all together.
  • Serve and eat.
  • It’s not even close to “Nailed It!”

This is a work in progress. It doesn’t look right. It tastes fine. If you care about how it looks, don’t start here.

Why bother?

Fried rice is how you clean out your fridge.

Fried Rice isn’t the most expensive thing on a restaurant menu, but it has to be the least expensive thing to create. Left over rice? 10 cents worth of frozen vegetables? Oil? a couple of eggs? Left over chicken.

It’s family.

My sixteen year old will make his own. He is sixteen. If he was younger, he could help. If he was picky, he could make it custom with no onions.

 

 

Instant Pot Rice.

Instant Pot Rice.
Let me borrow liberally from the Instant Pot page.

Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:

  1. Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
  2. Measure same amount of water, add to Instant Pot’s inner pot/liner.
  3. Rinse rice, add wet rice to the measured water in the inner pot.
  4. Lock on the lid, and set the steam release valve to “sealing” position.
  5. Select your pressure cooking time.
    ~The “Rice” button is timed for white or parboiled rice only.
    ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
    ~See abbreviated timing chart below, or use your preferred pressure cooking time for your variety of rice.
  6. Let the rice rest for about 10 minutes after cooking is finished before

Rinse Rice
Keep rinsing it until the water is running clear. I rarely have enough patience for this. Sometimes the rice is sticky.

Treat Your Self.
Rice is very cheap. It’s low cost is the reason America had to settle for a tie at the end of the Vietnam War.
Really nice quality rice is very cheap if you buy it from Costco and settle for the California Sushi Rice. I got 20 pounds for about $20 bucks.
Royal Authentic White Basmati Rice, 20 lbs. is also around $20 dollars and comes with a cool bag.
You can also small quantities of expensive rice at a fancy grocery store. They sell all kinds of magic at fancy grocery stores.
International grocery stores. Asian Markets. I haven’t checked rice prices yet. Let’s put a pin in it.

 

 

 

 

 

One Instant Pot Spaghetti in 35 minutes

img_6567One of the best things you can do with an Instant Pot.

Ingredients
1 Pound Ground Beef – At least, more is better
1 Pound Spaghetti Noodles, (change the noodles Farfalle, Penne, literally everything is more interesting that spaghetti)
1 Jar Spaghetti Sauce, enough for one box of spaghetti
Water

Instructions
Put meat in the Instant Pot.
Hit the Saute’ button. Saute’ means cook it like a skillet in French.
Cook the meat till it looks like meat you would add to spaghetti sauce. (browned)
Hit the Cancel Button / Turn the Instant Pot off.
Drain any excess grease from meat if necessary. (excess grease is also called flavor)
Break the spaghetti in half. (so much easier at this point if you took some risks with the Penne pasta)
Arrange it on top of the meat in the bottom of the instant pot.
Pour in the the spaghetti sauce.  Push the spaghetti down with a spoon if necessary.
If the noodles are completely covered in liquid, add water to make sure it is completely covered. Did you try pushing the noodles down?
Put the lid on the Instant Pot.
Manual. High Pressure. 8 minutes. (Did you try the crazy noodles? Do they take more time than spaghetti? Add a minute or two.)
Quick Release it safely.
Stir the spaghetti well. Don’t let anyone see it until it is well stirred. It’s kind of magic to watch it change from unfortunate to best thing ever before your eyes.
Serve it in bowls. or plates. Change it up.

img_6558

Saute’ means cook it like a skillet in French

img_6559

Put the pasta and sauce and water on top of the meat.

img_6562

Don’t Panic! Stir.

 

Instant Pot Mac and Cheese in 30 minutes

Rare and appropriate.

Ingredients
1 box of macaroni or penne or shells. 1 pound
One 12 ounce can of evaporated milk. (Can you use condensed milk? No. Just no. It’s gross. too sweet)
1/2 a stick of butter for flavor
3 cups of shredded cheese. start with mild or medium cheddar. Don’t come crying if you throw mozzarella in the instant pot.
Salt. maybe a tiny bit.
4 cups of water

Directions
Put the noodles and water in the instant pot.
Manual, high pressure for 4 minutes, maybe 5. Check the label, use half the boiling time.
Quick Release it safely.
Add butter, evaporated milk. stir.
Add cheese stirring constantly.
Keep stirring.
This is really good. Not healthy.

Bonus
Put stuff in it. Broccoli. Bacon. Chicken.

Double Bonus
Substitute Velveeta for shredded cheese. This should only be done if you accidentally wear a hat during a televised national anthem or enjoy anything French except for kissing.

Boss Level
I just got a skillet that can go in the oven. This is important because I can now put cooked mac and cheese in the skillet. Sprinkle it with parmesan. Throw it under a broiler for a couple of minutes. Charge $12 for “adult mac and cheese” like a upscale burger place or Applebees or something.

 

 

 

Pork Carnitas in about an hour

Pork Carnitas Left Overs

Pork Carnitas Left Overs

Ingredients
2+ pounds of Pork Loin or Pork Shoulder cut into chunks (3/4″ of an inch)
1 Can of Rotel or some Salsa
Spices
Two tablespoons of Minced Garlic
One Beer (Preferably a left over beer)
2 Limes

Instructions
Throw it in the Instant Pot.

Cut the pork into chunks less than one inch in size. Throw it in the Instant Pot.
Put the Rotel or Salsa in the Instant Pot.
Put the spices and garlic in the Instant Pot.
Cut a lime in half. Squeeze the Juice in the pot. Throw the squeezed limes in the pot.
Pour a beer in the instant pot. Twelve ounces. Does it have enough water? Put some more water or beer in if you are squeamish.
Cook it on Manual, High Pressure, 40 minutes.

Take it out of the Instant Pot.
Cover a cookie sheet in aluminum foil.
Carefully, Strain or Drain the meat onto the cookie sheet.
Put it in the broiler for a couple of minutes.
Last night I served it in a bowl. I also have served it on the tray.

Put it on the table.
Cut the other lime in 8ths or 16ths and put it on the table to squeeze over the tacos, or burritos, or nachos or whatever.
Default taco stuff.

Jon’s Guacamole in about 10 minutes.

Ingredients
Two Avocados.
Lime
Tablespoon of minced garlic.
1/4 cup maybe 1/2 cup of STRAINED salsa.
Optional – Chopped Cilantro. One of my kids claims it doesn’t taste good. His mom and I like it fine.

Instructions

STRAINED SALSA –
Pour the liquid off of salsa with a strainer.
Put the chunky, strained salsa in the bowl.

Halve the avocados like a champ
Scrape the edible part into a bowl
Add the minced garlic and the strained salsa.

Mash or spoon it to your desired consistency.
Add more salsa to change the color.

Squeeze the lime juice on top

Sprinkle with chopped cilantro

Serve with chips.