Category: Food and Wine

Last year I bought an Instapot. I was successfully convinced that these kitchen appliances were worth every penny and would save me a ton of time. However, after trying it out, I wasn’t really sold on the “save me a ton of time” angle. As it turns out, the prep time for meals is the same whether you are using an Instapot or a Slow Cooker. So I decided to try an experiment using both appliances side-by-side with the same recipe. The intent of this experiment was to determine if one appliance really was better than the other – and ultimately – should I get rid of one? After all, I’m always looking for ways to simplify.

I found a recipe for pork carnitas at allrecipes.com that looked like a great basis for my experiment – mainly because I love tacos and that seemed like a great excuse to enjoy them! In fact, I invited my adult children over and we had a side-by-side taste-off to decide which version of the tacos were best.

The end result – the carnitas from the Instapot was slightly better than the crockpot. When comparing them directly side-by-side, the meat from the Instapot version held onto the juices a bit more, providing more flavor in each bite. I also noted that the Instapot created a bit of the crispy texture on the ends of the meat which added to a better overall result. However, these differences were not significant by any means and for this reason, I would recommend this recipe using either technique.

Another important ingredient to pay attention to is the toppings. These make a huge difference in the end result of your tacos. I tend to love adding just a few simple but flavorful additions such as pico de gallo and cilantro. My kids, however, don’t feel a taco is complete unless it has been smothered with salsa and cilantro lime crema. Both options are good – go with your passion!

So back to my initial question…is one appliance really was better than the other – and ultimately – should I get rid of one?

I decided to keep both, simply because I like the flexibility they deliver. If I want to come home to a completed meal I can use the slow cooker – on the other hand – if I want to sleep in and fix a quick meal after I get home from work then I use the Instapot. Seems like a win-win to me!

The week after Thanksgiving seems to be the time that every google search is basically “What do I do with all this turkey?!” I find myself in the same position, not wanting to waste any but also tired of the same old turkey leftover recipes.

This year I decided to invent something new by starting with a few tried and true recipes and then adjusting them with new ingredients and spices. This Italian Turkey Soup is the result of that experiment and I am happy to say it’s a keeper!

The base of this recipe is 6 cups of turkey broth. I used this recipe from Food Network to make the broth. I then put it in the fridge for 1 day to cool and skimmed the fat off the top. That made a great foundation for this soup.

Ingredients

• 3 cloves of garlic chopped into small bits
• 2 bay leaves
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 Tbs olive oil
• 1 Tbs Italian Seasoning
• 1/2 Tbs Dill
• 1 Tbs Thyme
• 1 Tsp Salt
• 1 Tsp Pepper
• 6 cups of Turkey broth
• 2 cups chopped turkey
• 15 oz can white Navy Beans (rinsed)
• 2 cups Orecchiette pasta

Place an empty dutch oven on medium heat and allow it to heat up. You will want it hot so when you place the olive oil into the bottom you can then immediately add the garlic and begin cooking – this will keep the oil from smoking.

Stir your garlic regularly so that it does not burn or stick – only about 1 minute – just enough to release the oils and aroma.

Add in the carrots, celery, and onion and stir so that they are all coated with the olive oil.

Next add in the Italian Seasoning, Dill, Thyme, Salt, and Pepper. Stir so that the spices are coating all of the vegetables – continuously stirring for 3-4 minutes so that the vegetables are softened and no spices burn or stick to the bottom of your pan.

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Add 6 cups of broth, the chopped turkey, and the bay leaves. Bring to a low slow boil, then reduce heat to a simmer, cover the pan and allow to simmer for 30 minutes. Stir occasionally to keep anything from sticking to the bottom.

Add 1 cup of water and return the soup to a low slow boil. Then add the orecchiette and beans. Boil for 12-15 minutes, stirring frequently, until past is cooked.

This soup keeps nicely in the refrigerator for 3-4 days.

Designing and modifying recipes is a creative outlet for me. During these long pandemic months, I have turned to my kitchen more and more as a place to balance myself and find my flow. I love to take an existing recipe and then build on it to blend in layers of flavor, experimenting with fresh herbs, wine, and different cooking techniques.

I found a recipe for an orecchiette pasta dish in a magazine, and after I made it I realized that while it was a good starting place it could use some improvements.

The original recipe was a one-pan pasta dish. I do love the simplicity of one-pan dishes, but it is not the best approach for all pastas, particularly ones like Orecchiette that can take longer to cook. Sausage can be salty, and the orecchiette soaks up all that salt in a way that can overwhelm the other flavors. When I revamped this recipe I chose to cook the orecchiette separately until it was al dente and then add it to the dish.

The second change I made was to cook the meat first and then deglaze the pan with wine. Deglazing is a spectacular way to add flavor into the sauce that you would otherwise miss.

And last, I added some additional ingredients for layers of flavor; like fresh basil for peppery sweetness and mushrooms for umami. I also modified others like replacing onions with shallots – which I find to be more delicate and sweet – a nice balance to the mushrooms.

I am very pleased with this revamped version and decided to share it with you. Open up a bottle of good wine and enjoy creating this dish in your kitchen – I hope the experience brings you some joy like it did me.

Ingredients

• 2 Tbsp. olive oil
• 2/3 cup shallots – thinly sliced
• 3 cloves of garlic – thinly sliced
• 1 cup diced portabello mushrooms
• 14 oz can of diced tomatoes
• 1 pound sweet Italian sausage, casings removed
• 3 cups low-sodium chicken broth
• 1 1/4 cups orecchiette pasta
• 1 cup roughly chopped fresh basil leaves
• 1 cup roughly chopped argula
• 14/ cup finely grated Parmigiano-Reggiano cheese
• 1 bottle of your favorite red wine (a splash for deglaze and the rest for dinner!)

1. Heat 1 Tbsp oil in a large skillet over medium heat. I use a stainless steel pan, heat it first, then add the oil and then immediately after add the meat so that the oil does not have time to smoke.
2. Add the sausage and break into small bits while it is cooking – stirring regularly so that it cooks evenly.
3. While the sausage is cooking – bring another medium-sized saucepan filled with water to boil and add the orecchiette pasta – allow to cook for 8 minutes, then remove and drain in a colander.
4. When the sausage is cooked through and no pink is remaining, remove the sausage from the pan. Then use a splash of the red wine (2-3 Tbsp) to deglaze the pan. I generally remove the skillet from the burner during the deglazing process and then add it back to the burner when I’m ready for the next step.
5. Add the second Tbsp oil to the pan, then immediately follow with the shallots and garlic. Stir these continuously for 2-3 minutes – just enough to release the oils and flavor of the garlic – then add the mushrooms. Continue to stir for another 3 minutes.
6. Add in the fresh basil and stir continuously for 30 seconds.
7. Add the can of tomatoes – do not drain first – add all the liquid into the skillet, followed by 1.5 cups of the low sodium chicken broth and the sausage. Stir for 2 minutes.
8. Next, add in the orecchiette from step 3 along with the other 1.5 cups of the chicken broth. Allow to cook for 5 minutes – stirring frequently so that the sauce and pasta do not stick to the pan.
9. Stir in the arugula and then remove from heat.
10. Ladle the pasta into your serving dishes and then sprinkle with 2 Tbsp of the grated cheese.