Holidays are Upon Us: Soup Days

The holiday are upon us and with it come the colder weather in the East and Upper Middle United States. We are use to have Soups in this weather.

Today I made Lentil Soup. Lentils are a good Heart healthy food. Rich in Folic Acid, Potassium and Fiber. If you do a search on Lentils you will see all the reason one should eat them. they also are a high source of Protein.

I  created this recipe with the flavors I like. Traveling around the world I have grown to love all source of  taste.

this has a mixture of the flavors I enjoy.

Holiday Lentil Soup

3 Tablespoon Avocado oil
1 large onion, chopped
4 Tablespoon minced garlic.
1/2 cup of carrots, chopped.
1/3 cup of Celery heart, chopped
1/3 cup diced Jicama
1 large russets potato diced.
2 cans (14.4oz) diced tomatoes
2 Tablespoons Biryani Curry Paste
2 teaspoons Smoked Paprika (Ground)
2 teaspoons ground Cumin
1/2 teaspoon Himalayan Salt
1/2 teaspoon ground Pepper.
1/2 teaspoon Thyme Leaves

16 oz bag of Green Lentils
2 Qt of low sodium Chicken Stock
8.25 oz of Vegetable Unsalted Stock
  salt and pepper to taste at end.

Heat oil in a large soup pot, add onions and cook til translucent. Add the minced garlic cook for about 1 minute stirring.  Then add the the carrots and Celery and Jicama. Stirring cook and stir occasionally for 9 minutes.

Add lentils and spices. stir about 2 minutes,
Add tomatoes and potatoes, stir well cook for 2 more minutes.
 Add the stocks and stir well, bring to a light boil,  and allow to simmer boil for 4 minutes. stirring to prevent  sticking on the bottom of the pot.

Reduce heat to Low, cover and continue to simmer for 55 minutes, stirring occasionally.

salt and pepper to taste if you would like.
serves about 16 people.
You can freeze the soup for later.

My husband is not a fan of Lentils, However he loves this soup.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

The Holidays are Upon Us: PUMPKIN PIE

 
Here we are November 2019.  The holidays are upon us.  I will be posting some holiday recipes. Starting today.

Been thinking about Thanksgiving Dinner. We will be spending it at the Beach House this year. So Maybe I should have so Southern favorites.  Going to look through old family get togethers and the food we ate as children. Now that I am in my let 60's I have been cherishing  all the days of old.

This year I hope to invite my Baby Brother to the Beach House for some nostalgia food.

I will be posting the menu and recipes some time these next coming weeks.

Love this time of year.

For today this is the first recipe.

 Pumpkin Pie

My Mother in law had the best crust.

Dee's pie crust.

I'm not sure when she started making the pies, however they were always the rave in the family and with the neighbor kids. Dee's crust was the best.
Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water

1. Cut flour and shortening together
2. Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
3. Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
4. Put in 10"Pie pan 
5. Make two of this recipe for the Pumpkin pie filling below.

Copyright2010"Auntie E CookBook/M Dubros" 


My Mothers Pumpkin Filling:

My Mother use only pure Pumpkin not the pumpkin pie filling, I think that is way I loved this pie.
Preheat over to 425°F

1 can (29oz) Libby 100% Pure Pumpkin.
3 extra large eggs
3 teaspoons of  Ground Cinnamon
1 teaspoon of   ground cloves,and ground ginger
1/2 teaspoon of fresh grounds Nutmeg.
2 cups sugar
2  vanilla pod, split and seeds scraped out
1 teaspoon of vanilla extract.
2 cans Carnation Evaporated Milk


 In a sauce pan on the stove put the vanilla pod and seeds with the Evaporated Milk and stir. Simmer for  about 20 minutes. turn off heat and let cool.

In the kitchen Aid mixer, put the Pumpkin, sugar and spices together and mix on low  until all is incorporated well,
 Add the extra large eggs one at a time, mixing well after each one. Beat for about 30 second for each egg added.

remove the vanilla pods from the milk mixture.
With the mixer running at  low #3, slowly add the milk mixture.

this mixture will make 2 10" pies.

Pour into the prepared 10" pie plates.
 tap on the counter to remove bubbles.

bake in preheated 425°F oven for 20 minutes , then turn temp down to 350°F for 55 minutes
remove from oven and let cool to room temp, then refrigerate. They are best if  baked the day before.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

And of course you need Whip Cream, My recipe:


Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

NinjaFoodi: Altimate Wings of the 21st Century

Altimate Wings of the 21st Century

There is a new way to cook Chicken wings. It is the New Invention of this 21 century. The Ninja Foodi. What took hours to cook new takes under 30 minutes and taste like you slaved for hours.

I love using the Ninja Foodi for certain foods. Chicken wings is one of my favoriteFood. I love Wings just didn't make them much due to the  time needed. Being a  Caregiver to my Dad my time is spent caring for his needs. I have very little time to cook like I use to. The Ninja Foodi has really help me get back to cooking my favorite foods.

this recipe is a take off  from the certain wings places.

3 lbs of fresh Chicken Wings
1 Tablespoon Chicken & Rib Rib Rub ( I used Galena Street from Penzeys spices)
1/4 cup of dry minced onions
 2 Tablespoons Brown Sugar Bourbon Seasoning ( I use McCormick Grill Mates)
1/4 cup of Avocado Oil
1 cup water
1 Tablespoon of Liquid Smoke- Hickory
1/4 cup BBQ sauce ( your favorite one)


Sprinkle rub and seasoning  over chicken in a  8 " square pan.
Toss lightly. add oil and toss again.



Mix Liquid smoke with water. Add onion and  pour over chicken wings
 toss lightly.
refrigerate for at least one hours. ( I mix it in the morning and let set in frig)

Put 1 cup of water in  Foodi main pot.
Place chicken in Crisper Pot
Use pressure lid, set pressure knob to SEAL
PC on Hi for 10 minutes
Quick Release, remove chicken from basket put in a bowl add BBQ sauce and toss.

Now I clean the basket and  cooking pot at the point, while the chicken sits. You can refrigerate the chicken at this point and finish off later.

 Put the cooking pot back in the Ninja Foodi and put the Crisper basket back in. Place chicken in Basket single layer and set Air Crisp for 8 minutes on 400°F
Check after 7 minute turn if your wish ( you really do not need to turn)
Put them in a serving bowl  and put 1/4 cup BBQ sauce on them and toss.

These are Fall Of The Bone Good.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Cookie Time: Best Ever Chocolate Chip Cookies.

This is the best ever recipes. We have been making these since 1990.  It is an old recipe From  a friend.

Best Ever Chocolate Chip Cookies

1 Cup  Butter flavored Shortening  or you can use plain Shortening
3/4 Cup Sugar
3/4 Cup Package Brown Sugar
2 Eggs
1  teaspoon Vanilla Extract
1 teaspoon Water
2 & 1/4 cups All Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 small package of Chocolate chips, about 2 Cups
 (Optional) 1 cup Chopped Pecans
     
1. Preheat Oven to 300°F

2.Cream shortening at medium speed in the mixer. Gradually add sugars, beat well.

3.Add eggs, vanilla and water; beat well

4.Combine Flour, baking soda and salt ,stir together. Add flour to Creamed shortening mixture.  Mix well

 5.Stir in Chips and Nuts( if using)

6. Roll into Tablespoon  size. Place onto a greased Or Parchment paper lined cookie sheet. Lightly press cookie with fork.

7.Bake at 300°F For 20 minutes

8.Remove from oven and transfer to wire cooling racks to cool completely, if you can wait that is.

Lamb Time: Auntie E's Israeli Lamb

We have Lamb one time a year, It is during the Passover time or Easter in this case.  I really love Lamb. This recipe is  really good. With a Mild Flavor. My Family do not like it too gamy.

You will need:
 boneless Lamb about  a 3 lb one.
Avocado Oil about 2 tablespoons
 Salt and Pepper mix about 2 teaspoon
Low sodium Chicken Bone Broth 1/2 cup
a dry White Wine 1/2 cup
one sprig each of  Fresh Thyme and Rosemary
4 cloves of Garlic crushed a little.

 Preheat Oven to 300°Fahrenheit .
                                                                                                                                                                          In a  Oval cast iron pot or a LeCreuset oval  dutch oven. I use this one.

 Now heat  stove burner on med high heat, add oil and brown lamb on all sides.
Turn off heat. Sprinkle Salt and Pepper Over the lamb,  put the rosemary and thyme on top of the lamb. add broth and wine to pot. Put the garlic cloves around the liquid. Put the top on and place in a preheated 300°Fahrenheit oven. roast for about 1-1/2 hours. check at the 1 hour to see if it is done. Mine was at 153°F at the 1 mark.You want the temp to be around 150 °F it will continue to cook once it is out of the oven. Rest for about 25 minutes. the temp should be about 160°F which is a Medium for the Lamb. We like it at medium. If you like your  more done, then cook in  until registers 160°F. That way it will be more done after resting.  be Careful if cooking til well done. Lamb can get tough rather quickly. That is why I take it out at 150°F. and be sure to let it rest. That is important to let the juices settle back in the meat.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi: Beef-a-Roni

Remember the canned Chef Boyardee. It came in lots of Italian dishes. In the 60's it was the fast...open the can and eat era. The Women started to work outside the home and making a delish dinner was harder to do with the limited time they had. Can goods took off and got really big.
today we have all sorts of gadget to speed things along. Allowing us to make wholesome meals with out all those Preservatives.

The Ninja Foodi Pot is the newer magic pot. It will do almost everything for need to do in a short period of time.

I recently saw a post for a Beef-a-Roni dish. That got me thinking... Whats for dinner? Yes I will make  a Beef-a Roni dish


You will Need:

1.5 lbs of Ground beef
1 Onion  minced
1 Clove Garlic- pressed
2 teaspoons Italian seasoning mixture
2 cups Elbow macaroni
1 (28oz) can of San Marzano Peeled tomatoes.
1 (6oz) can tomato Paste
2 cups Beef Stock
salt and pepper to taste.

Brown Ground beef and onion on Hi Saute, til browned
turn off Saute. add the spices and some salt and pepper. stir
Add tomatoes, beef Stock,  garlic, tomato paste, stir well, breaking up tomatoes and stirring in paste.
 Add 2 cups elbow Macaroni stir.

 Place the Pressure cooker lid on, make sure the  knob is on Seal. Set pressure on High for 8 minutes.
than Natural Release ( let the pressure go down by itself) it will take about 11 minutes.
once pressure valve in down open lid and stir. Serve,
Make 8 healthy servings.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

Moms Lasagna D' Italia- Revisited

Growing Up My Mom use to make this Lasagna. We loved it. She would serve it with Garlic Bread and Salad. It was a favorite Italian Night  Meal. I change some thing out to make it a healthier meal and using Today's  available Ingredients. Since this is from the 1950s. some ingredients are not in today's market. so I sub some things with healthier ingredients.





You will need:

1/2 Lb Lasagna Noodles
2 Tablespoon  Avocado Oil
2 cloves of Garlic chopped
1 medium sweet onion finely chopped
1.5 Lbs Ground Hamburger ( 85%)
2.5 teaspoon salt
1/4 teaspoon  Ground Pepper
1/2 teaspoon Rosemary
1/4 teaspoon Basil
1 Tablespoon minced Italian Parsley
2 (6oz) cans Tomato Paste ( mom used Hunts)
1.5 cups Hot Water ( she used the pasta water)

The Cheese Mixture:

2 large Eggs beaten
1/2 Lb Ricotta cheese ( we used full milk)
1/2 lb Swiss cheese sliced
1/4 cup Grated Parmesan Cheese

Cooking the Noodles:
Cook noodles in 6 qts salted water ( use about 2 Tablespoon salt in the water) you want the water to taste like the ocean. bring the water to a boil Add  pasta noodles and cook for 15 minutes. remove from heat and set aside.

Preheat Oven to 350° Fahrenheit.

Cooking the Sauce:
In a skillet cook the Garlic and Onion on Med High heat in the Oil. cook until translucent about 4 minutes, Add the Ground hamburger and spices and salt and pepper. cook til crumbly about 8 minutes. Add the water and  Tomato Paste, stir and cook for 5 minutes. and set aside.

Making the Cheese Mixture:
Beat eggs and mix in Ricotta Cheese, mix well. set a side


Making the Layers:
In a  Buttered lasagna Baking dish ( 4" deep x 13" long x12"wide ). put about 1/4 cup of sauce on the bottom and spread out. Place 1/2 the noodles on top of the sauce.( make sure the noodles cover all the sauce and the bottom of the dish.  Now put all the  Cheese Mixture on top of the noodles. place 1/2 of the Swiss Cheese on top of the cheese mixture. put 1/2 the sauce on top of the Swiss Cheese. Place the rest of the noodles on top of the sauce.( make sure all the sauce is covered with the noodles).
 Add the remaining Sauce on top of the noodles and top with the rest of the Swiss Cheese.
Sprinkle with the Parmesan Cheese.

Bake at 350° Fahrenheit  for 30 minutes. Let cool for 10 minutes Before serving.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

Coffee time : Lets Talk Counters Tops..

I love all my Granite counter tops. I have two kitchens on at VB and One here at the main house.

VB Kitchen counters

MD Kitchen counters

The one thing I love about the counter tops is trying to keep them clean and cleared off. Yes things tend to pile up on the tops. However I am learning how to  have things at my fingertips and still have a clear  counter top. So I will be posting  how I am managing  that. I love Gadgets so It will be a  struggle to keep them cleared off. I really love seeing the counters and not the gadget.

 I did move my Kitchen Aid Mixer to the island. I use it more there. On the island I have a mixer, my toaster and the coffee Bar is on a stand beside the Island. In the Maryland home. The VB kitchen has more counter space. There I can put the coffee maker and toaster. I am really in love with the counter tops in the VB house. the granite pattern has a waterfall look.

VB-Waterfall pattern

They put it in and the seems are hard to find. We had the island part enlarged. Love it now. you can see it  in the first photo.

the Maryland counters are the traditional Granite pattern.

MD traditional granite

 I have a kitchen table with the same Granite. so, I like it here.

As kitchen go, you need a good counter space to do all the good cooking.

New Gadget: Chefman Electric Kettle, Tea Time

 

Chefman Electric Kettle

Some time ago  I saw a tea kettle that was electric. A lot of folks used it to heat water fast. Using the boiling water for Soup, Tea, Instant items like oatmeal or cider. There are many other instant things the market today.
I saw this Chefman Electric Kettle at Costco. It had a Tea infuser with it. Which I like because I love using Loose Tea leaves to make Tea.
I have a stove top that has a  fast boil feature. This pot and the stove top feature boils the water in the some time, 10 minutes. however I did not have a infuser for the stoves pot. Also I can see through the glass in the Electric pot to see the intensity of the tea. To make it to my liking.

What temps should Teas be brewed at?  For  perfect tea every time  you should have these temps per type of Teas. White and Green Teas water should generally be between 170 and 185 degrees Fahrenheit. Oolong should be brewed between 180 and 190. And black and herbal teas should be brewed between 208 and 212 degrees.


My African Sunrise Black Tea From Barharbor Tea Company. came out perfect no sugar needed, just the Tea. A nice Mid Day Tea Break.

Ninja Foodi Recipes: Bourbon Carmel Applesauce

Kitchen Aid Mini Chopper

This recipe was very easy. You will need a  Food processor also. I used my Kitchen Aid Mini chopper. You can also use an Instant Pot with this recipe.

 you will need:

4 granny smith medium apples, cored and sliced ( thick sliced), leave skin on.
2 Tablespoon Torani Bourbon Carmel Syrup.
1/3 cup of water.
2 teaspoon Cinnamon.
2 teaspoon of lemon juice.




In the Ninja Foodi Pot put in the Apples, Syrup and water and stir. Place Pressure cooking lid on and move knob to SEAL. press the Pressure option select LO.
Set timer for 3 minutes.
After 3 minutes do a Quick Release (QR), remove lid after red valve has dropped.
Add the cinnamon and stir.
Now put in the Mini Chopper or Processor and Pulse until consistency you like. Remove put into a bowl, stir in lemon juice.  Can serve warm or refrigerate  until later.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

30 minutes Ninja Foodi meals: German Schweinebraten

This is a so easy meal. All in one. I make it every year and this time I adapted it for the Foodi. So fast and easy. 30 minutes Ninja Foodi Meals

You will need:

1 tablespoon Avocado Oil
1- 1.5 lb of Pork loin, cut in half.
salt and fresh cracked pepper
1/4 cup thinly sliced red onion.
1 medium carrot, sliced  in 1/2 inch rounds
1 pound small potatoes cut in half
1 1/4 cup of water
1 package of Maggi Seasoning Mix, German style Pork roast ( Schweinebraten)


Preheat the Ninja Foodi on Sear MD-HI for 4 minutes.
Salt and pepper pork loin roasts
Place oil in the pot, put loin roast in and sear for about 5 minutes, turning on all sides.
Add onion, carrots, potatoes to pot.
Mix the water with the seasoning mix package, pour over the meat and vegetables. bring to a boil, this will not take long.

Place the pressure cook lid on and set valve to seal, pressure cook on Hi for 3 minutes, Natural release for 5 minutes and then Quick release rest of steam. remove lid. check the meat it should be 140° on the meat thermometer. If not place back in pot and put lid on, it should continue to cook, recheck in about 2 minutes.
Remove meat and put in container with foil over it.
set the Ninja back on Sear and continue to cook vegetables for 4 minutes, while sauce thickens.

Slice meat
Place vegetables in serving dish
pour gravy over meat.

Ninja Foodi: Auntie E's Apple Turnovers

The sweet tooth in the house is high.  One thing I like to do is provide the sweets with  a healthier choice. Granny smith apples are a good apple with lower sugar carbs than other apples. Fiber can be adding to help with the impact sugar glucose.

Regular red apples have:

Total Carbohydrate 25 g	8%
Dietary fiber 4.4 g	17%
Sugar 19 g
Protein 0.5 g

Granny Smith apples have:

Total Carbohydrate 14g	5 %
Dietary Fiber 2.8g	11 %
Sugar 9.6g

Protein.0.4g

With this recipe Brown Sugar is used instead of White Sugar. Brown sugar is a low glycemic index sugar. that means is does not give a  spike in the  blood sugar levels. With prediabetic and Diabetes people it is import to control the  refine Sugars. Which cause Sugar spikes and crashes. Maintaining a good even level helps the body work at processing the sugar.

Using spices also help with the tartness of the  Granny Smith Apples. I use a  mixture of them to enhance and flavor.

Next thing is using a puff pastry instead of a Pie crust.  There is less sugar in the puff pastry.

Puff pastry   3.5oz                                                                 Pie crust  3.5oz
total Carb= 45.7                                                                     Total carbs= 64.48
sugar= 0.75g                                                                           Sugar= 26.31 g
starch= 0                                                                                  starch=37.67

We know the Starch is another thing to watch when eating for Diabetics. Starch the body converts to Sugar. Causing an increase in the Blood Glucose level. That is why Potatoes are not a good choice for  folks with Diabetes.

Auntie E's Apple Turnovers.

4 Granny smith apples, peeled, core and sliced.
1 & 1/2 teaspoons of Cinnamon
1/4 teaspoon  Nutmeg
 pinch of  ground Cloves
2 Tablespoon of Dark brown sugar.
 1/2 cup water
1 teaspoon lemon juice.

combine all ingredients in the pot . Put the  pressure cooking lid on , set to seal. Pressure on high for 4 minutes, Natural Release ( NR) for 5 minutes. Then Quick Release (QR). Remove lid. Pour apple mixture in a   Strainer and reserve the juices. At this point you can refrigerate and use later.

When ready. take 2 sheets  of Puff Pastry. Divide into 18 pieces. Put about 1 tablespoons of apple mixture on one side a one of the 18 pieces. fold over and crimp with fork. repeat with all 15 pieces.
spray the air crisp basket with some oil. (I use an  Avocado Oil Spay). Preheat on bake  at 375°F for 4 minutes. Open lid and place Turnovers in  one layer ( it take a couple times to get all of them done.). You can do one batch( one puff sheet cut into 9 pieces) and save the second puff pastry to fixed later. Air Crisp at 375°F for 12 minutes. Remove and put in cooler rack. let rest about  10 minute before serving.

*You can make an icing from the liquid saved.

1/2 cup powdered sugar to about 2 tablespoons liquid.  drizzle on top of cooled turnover. Note: that will add more sugar and calories to the turnover.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

 this is for  non iced apple turnovers:

Grinding with Auntie E: Let's talk Gadgets

 Grinding with Auntie E is a time to talk about kitchen stuff. Things that make life easier in the kitchen. With our Time consumed with  running the kids here and there, managing business and working outside or inside the home life is very full. Gadget help us create healthy meals in our home in less time.

Today Let's talk prep. Do you prep items for easier cooking? One thing  I have found that  makes better choice in my time is the prepping. There are  many tools  to use.  I have a few of my favorite.

One is a  peeler. I have several.  One that I reach for is these.  They are Swissmar. I got them from William Simona. There are three, they have different peeling types. A Julienne peel, regular peel, and a wide thicker peel. These make it faster to julienne cut and peel. No more knife action. Use it for Soups, spaghetti sauce, pizza toppings and just sometimes hiding the veggies in the sauces. I really  love these from William Simona because they have protective sleeves to keep the blades sharp. Most of the time they are hand wash in my house. Found Today's Dishwasher tend to dull the blades. Knife and cutter  do not last as long. Have had these for over 10 years. Still as sharp as when I got them!


Another prep is when I get the grocery store vegetables home. I  take them out of the bags and make sure they are dry. Wrap them in Paper towels and put them in the Vegetable Crisper. This keeps the  veggie fresh longer.

Tell me what is your favorite kitchen prep tool?

Ninja foodi: Banana Hazelnut Bread

Banana Hazelnut Bread

 I love Banana Bread. However the sugar content is high for Diabetic. I developed this version so we could  enjoy some with my Dad.  You could serve it with some ice cream for more carb in take. This recipe is half the carbs of Traditional Banana Bread .

 3 Banana's Mashed
1/4 cup Dark Brown Sugar
1 1/2 cups Unbleached Flour
1/2 cup Hazelnut Flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon backing soda
1/4 teaspoon salt
2 Large Eggs
1/2 Cup Melted unsalted Butter
2 teaspoon Vanilla Bean paste
1/4 cup chopped Hazelnuts


Cream bananas and brown sugar together , mixed well.
Add the eggs and Vanilla Bean Paste, beat well.

Combined the dry ingredients, except Chopped Hazelnuts,  together and whisk  to blend well.

Start with dry ingredients alternating with the melted butter,  and ending with the dry mixture.
 Add to creamed ingredients mix well after each addition.

Fold in Chopped Hazelnuts.

Pour into a 8 inch buttered and floured cake pan

Preheat the Ninja Foodi on Bake 325° F for 5 minutes,
put the cake pan on the rack, ( low position). lower into the inner pan.
Cook for 30 minutes on 325°F.
Lift out when done allow to cool for 10 minutes, remove from pan onto serving platter

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi; Carolina BBQ Chicken Wings

Carolina BBQ Chicken Wings

I love Chicken wing and my favorite BBQ is Carolina. This recipe is a mixture of Pressure cooking and Air Frying.

3 lbs of fresh Chicken Wings
1 Tablespoon Chicken & Rib Rib Rub ( I used Galena Street from Penzeys spices)
1 cup water
1 Tablespoon of Liquid Smoke- Mesquite.
1/2 cup Carolina BBQ sauce

Mix Liquid smoke with water pour into cooking  pot.
Place chicken in Crisper Pot and sprinkle both sides with Rub
Use pressure lid, set pressure knob to SEAL
PC on Hi for 10 minutes
QR, remove chicken from basket put in a bowl add BBQ sauce and toss.

Now I clean the basket and  cooking pot at the point, while the chicken sits. You can refrigerate the chicken at this point and finish off later.

 Put the cooking pot back in the NinjaFoodi and put the Crisper basket back in. Place chicken in Basket single layer and set AF for 15 minutes on 400°F
Check after 7 minute turn if your wish ( you really do not need to turn)
 I put them in a bowl again and put 1/4 cup BBQ sauce on them and toss.

serves 4-6 people


These are so tender and fall of the bone good!


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi : The Perfect Rice

I have pressure cook my rice before and really did not like the out come. The rice turned out sticky and mush. I decided to return to the stove Rice. Recently I was reading some Foodi post on Cooking Rice in the Ninja Foodi. Almost all the folks decided to return to the stove for the rice. This got me thinking; Maybe I should look at it a different way. Let's Try Steaming the rice. Not washing or soaking first just putting the rice in and steam only. No Pressure Cooking. Which mean you do not set the Vent knob to Seal.  Leave it in the Vent position.

The Ninja Foodi Perfect Rice

 1 cup Long grain Rice. I use jasmine. ( you do not have to wash the rice)
 1 cup chicken Stock low salt. ( you can also use Beef or Vegetable broths or Water)

Put into Ninja Foodi pot, stir.
Use the Pressure cooker top, set pressure knob to Vent.
 select steam function and set timer for 12 minutes.

The steam will build up and then escape through the black pressure knob. this is normal. it will slow down and the rice will still cook.  Note: the red valve will not pop up with this method.
When the Done light comes on, remove the lid and stir rice. Perfect rice.

*I added cooked peas to the dish.

GADGET TIME: AVOCADO CREAM DRESSING

Avocado Cream Dressing

Yes I have another Gadget , a Kitchen Aid Mini Chopper. Yellow to go with my kitchen. So, I made a Avocado Cream Dressing in it. So easy and fast.
ingredients:
1 ripe avocado
1/2cup Greek Yogurt
1/4 cup Avocado Oil
1 Tablespoon fresh lime juice
1 clove clove crushed
1/2 Jalapeno seeded and chopped
1/4 teaspoon sea salt



Put all the ingredients in the Bowl.Set top on and Lock in place. Put lever to puree. Press the top pulse/on , it is on the handle with a finger indent. Pulse it until it  is blended creamy.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi: NewYork Almond Cheesecake

NewYork Almond CheeseCake

I have a favorite Cheesecake. Learn how to cook it in Germany many years ago. Sometime ago I made it healthier for my family. Decided to try cooking it in the Ninja Foodi. It had to be adapted to the Foodi due to the size of it. Also I do not use Graham Crackers for the crust, therefore I have to first use the Bake/ Roast and then Change to Pressure cooking after that I put the topping on and use the Bake/roast to brown the top. I know this sound complicated but is really is not. The Cooking time in a regular oven is about 60 minutes. The Ninja Time is about 30 minutes total.  Half the time.
 All Ingredients should be at Room Temp. This allows for even cooking.

For the Crust:

3 Tablespoon  Unsalted Butter (room temp)
2 Tablespoon Fine Grain Sugar
1 Large Egg ( room temp)
1/4 cup Almond Flour
1/2 cup Flour
3/4 teaspoon Baking Powder.

 Add all the ingredients above in a mixer and Mix on medium ( #4 on the  Kitchen Aid mixer).
til Blended well.
put it on the bottom of the spring form pan and spread up the sides about 2/3 of the way up, making sure the bottom of the  pan remains covered. I use the back of the small spoon.
set aside.

Now make the filling:

16oz Cream cheese, (room temp)
1/2 cup sugar
3 Room Temp Large Eggs
1 Tablespoon All purpose Flour
1 Tablespoon Almond Flour
 1/2 teaspoon vanilla Extract
1/4 teaspoon almond Extract.

Cream cheese and Sugar together . Add one egg at a time and blend well after each addition. Add flours and Extracts and blend well.
Pour In to the spring form pan. smooth out evenly.

Put on rack in the Ninja foodi and  close lid set on Bake/roast on 375°F for 5 minutes.
after done, add 1 cup of water, Pouring so it goes in the bottom of the liner pan.
put the Pressure cooker lid on, set the  vent knob to Seal. turn on pressure setting and set for 15 minutes.
when done Quick Release Steam. open and remove lid. Leave cheesecake in the unit.
Prepare the topping below.

Topping:
1/2 Cup sour cream
1 Tablespoon sugar
1/4 teaspoon Vanilla Extract.

mix together by hand is fine.

Pour over the Cheesecake and spread out to edges.
close Air Crisp top and set  on Bake/roast 400°F for  5 minutes.

When done remove from Ninja foodi pot and set on counter for 20 minutes, then put in refrigerator to cool. At least 2 hours.

Top with Berries and serve.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

 

Ninja Foodi:: Savory Italian Chicken

Savory Italian Chicken

  I adapted one of my Mothers Pressure Cooker recipe from the 1960's. She use to make it on the stove with a traditional pressure cooker. She made it with a Chuck Roast. I adapted it  for chicken.  My Hubby can not eat red meat due to a disease.
 I buy the chicken from Costco, it is already beboned and skinned. Easy to use. Also used it fresh and not frozen for this recipe.

You will need:

4 pounds of Fresh Chicken Legs and Thighs, Deboned and Skinned
1 -8oz can tomatoes sauce
1 cup Chicken Bone Broth
1 Can( 3oz) of Mushrooms( undrained)
1 Tablespoon Dried Chopped Onion.
1/2 Tablespoon  Italian seasoning ( used  McCormick Perfect Pinch Italian)
1/2 Cup Dry Red Wine
3 Cloves of Garlic, minced (used a garlic press)
1 teaspoon salt and pepper mix
1 Carrot thinly sliced-about 1/2 cup.

Put all ingredients in the  Ninja Foodi main nonstick pot (for pressure cooking), Stir well.
Put Pressure Cooker Lid on Set on Pressure, HI for 20minutes, Quick release.

Remove chicken set aside.

Make Slurry:
 1/4 cup Cornstarch and 1/2 cup cold water, stir together until all the cornstarch is dissolved. this is called a Slurry.

Add this to the liquid in the  Ninja. turn on the Saute and cook until thick and bubbly.
 pour some sauce over chicken on platter and serve with rest in a gravy boat.
. Refrigerate left overs.

serves 6-8 people.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Kitchen Gadgets: Ninja Foodi

I love my Gadgets! Always looking for  things to  speed things along.  The Ninja Foodi is one I added to my kitchen. I have been enjoying getting to know it.  I have used the Airfryer on it. Have to say that feature is so great. From frozen fish to breakfast sausages, it cooks them very well.  You know how the frozen fish seems to  not crisp on both sides in the Conventional Oven? Well it crisp up on both sizes and no oil used!  The Bake/Roast option Has really change my life in the kitchen. some of the things I have used to for  are;  Chicken, Steaks, Chops among other oven foods. One thing I found out is it doesn't dry out the food. The oven can do that very easy. The cooking time is also less. Plus the clean up is great. I  think it is a better energy choice.I used the Broil to add the finish touching on the food. Mac and Cheese Crust top, or just crunching it up. Have done both. Meats brown up great with better control then to Broiler in the conventional Oven.

Moving to the Pressure cooking choices. I have used the Pressure  option.  Made pasta dishes as well as Pulled pork. Love it! the Mac and Cheese comes out better in the Ninja Foodi than in the  Instantpot. Plus I love being able to add the  breading topping and broiling it. like it came out of the oven crisp.  The Steam choice is an additional delight. I have used it to steam veggies and eggs.  Haven't used the slow cooking feature yet. Looking forward to  seeing how that works. The last choice is the Sear/Saute button. Used that one yesterday for the pulled pork. Found that  the heat was much more easy to control than the Instantpot.  The Meat browned but didn't burn. When I use the InstantPot I didn't use the Saute cause it was either to hot or not hot enough. So I did all my searing on the Stove top. Loved that I can use the Ninjafoodi for it  now.

I Prefer the Ninja Foodi over the InstantPot. Having said that, There are things that the  InstantPot does that the Ninja Foodi can not;  Sterilize items, Canning and make Yogurt.

This is my review of the Ninja Foodi, based on my experience. I was not paid are have a received any free merchandise from the Ninja company.

Ninja Foodi Pot : Casarecce Italian Bake

I received a Ninja Foodi for the holiday this year. I have been testing recipes in it. Love using the Air Crisper,Bake/ Roast, Broil, Steamer and Pressure. Today I used the Sear/Saute in combination with the Pressure function. I love it, so much better than my InstaPot. I felt that the saute heat was more controllable. It didn't burn on the button. this recipe came out better in the Ninja Foodi. So I decided to post it. I use Casarecce Noodles*. They are very good for this type of recipe cause the sauce get into them. This recipe takes about 30 minutes from  Start to Table.

Casarecce Noodles

This is the recipe for the Italian bake, cooked in the Ninja Foodi. 
 1/2 lb ground Italian sausage 
2 Tablespoons Minced Onion 
2 cloves garlic minced. 
1 can 14oz Diced tomatoes(undrained)
 2 teaspoons of Italian seasoning
 8oz ( 2 cups) of Casarecce pasta
 2 cups Low sodium Chicken Stock
Salt and Black Pepper

Turn Ninja Foodi on and press the Saute button and start. Preheat for about 2 minutes, Add sausage and cook breaking up into small pieces for about 3 minutes, stirring during that time off and on. 
Add onion, 1 teaspoon of the Italian seasoning and garlic continue to cook for 3 minutes, 
Add can of diced tomatoes, 1 teaspoon of the Italian seasoning( the rest of it) and pasta, stir well cook for 1 minute. 
Add Chicken Stock and stir. Place Pressure Cooker Top on and make sure the Pressure Release Valve is set to Seal. Press the Pressure cook button and set on HI for 6 minutes.  
Natural release for 4 minutes. 
Then Quick release by setting the pressure release Valve to the Vent Setting. Once the Red Float Valve ( the pressure is released completely) is down remove lid.  salt and pepper to taste, Stir and serve. 


 Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

* I used Garofalo Pastas