Air Fryer Eggplant Parmesan

1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce

Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.

Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.

Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.

Yogurt Parfait with Warmed Strawberries

2 cups strawberries, quartered 2 Tbsp turbinado sugar
2 cups Greek yogurt
2 Tbsp honey
Granola, as much as you desire
Whip cream, as much as you desire

Slice the strawberries into quarters.

Line the air fryer basket with perforated parchment paper (optional) and place the strawberries in the air fryer. Sprinkle the sugar on the strawberries and air fry at 400°F for 8 minutes.

In a medium mixing bowl, add in the yogurt, honey, mixing to combine.

Place the yogurt and honey mixture in small glasses, filling the glass 1?4 of the way full. Add the same amount of strawberries and granola on top. Repeat those steps until the glasses are full.

Place whip cream at the very top.

Air Fryer Fried Green Tomato Stacks

1/4 cup fat-free mayonnaise
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup cornmeal
1/4 teaspoon salt
2 medium green tomatoes
2 medium red tomatoes
Cooking spray
8 slices Canadian bacon, warmed

Preheat air fryer to 375°. Mix mayonnaise, lime zest and juice, thyme and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining 1/4 teaspoon pepper.

Cut each tomato crosswise into 4 slices. Lightly coat each slice in flour; shake off excess. Dip in egg whites, then in cornmeal mixture.

In batches, place tomatoes on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-6 minutes longer.

For each serving, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.

Air Fryer Buffalo Cauliflower

5 cups Cauliflower chopped, about one large head
6 cloves Garlic peeled and chopped
4 tablespoons Vegetable Oil
1/2 teaspoon Kosher Salt

FOR THE SAUCE
1/3 cup hot sauce
2 tablespoons Butter or coconut oil for vegan
1 teaspoon Worcestershire Sauce

FOR THE AIR FRYER
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt.
Turn your air fryer to 400F for 20 minutes and add the cauliflower, flipping once at the halfway mark.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the air fryer. Set it to 400F for 3-4 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

FOR THE OVEN
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt. Don’t be shy about the oil when cooking in the oven, and maybe add another tablespoon of oil to be safe.

Broil on HIGH for 10-15 minutes, checking and stirring often.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the oven. Set it to 400F for 1-2 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

Tips and Tricks for Making Buffalo Cauliflower:

Crisp. Everyone loves crispy wings, so don’t undercook these Cauliflower Hot Wings. You want them crispy!

Heat. Don’t want them too spicy? Easily customize this recipe by using the brand of hot sauce you love the most.

Dip. Don’t be afraid to pair these with some delicious dips like some Blue Cheese, Ranch Dressing, or any of these Keto Salad Dressings.

Frozen. If using frozen cauliflower, thaw completely, then drain the liquid and pat down for best results.

Sauce. Mix it up and make these with gochujang mayo.

Cauliflower Adobo

1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1/2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.

In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.

Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.

Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.

Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Buffalo Cauliflower

FOR THE CAULIFLOWER:
1 large head cauliflower, cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

FOR THE BUFFALO SAUCE:
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce

FOR THE YOGURT RANCH (OPTIONAL):
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)

In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.

As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.

Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.

Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.

Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Roasted Whole Cauliflower with Tahini and Garlic-Chili Oil

1/4 cup extra-virgin olive oil, plus more for brushing
2 pound head cauliflower, trimmed
1/2-1 teaspoon red pepper flakes
2 medium garlic cloves, finely grated
Kosher salt and ground black pepper
2 ripe but firm tomatoes, halved
1/4 cup tahini
1 tablespoon lemon juice, plus wedges to serve
2 teaspoons ground cumin
2 teaspoons ground sumac
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup lightly packed fresh flat-leaf parsley, roughly chopped
1/4 cup pine nuts, toasted

Heat the oven to 475°F with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush the foil with oil. Place the cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, 40 to 50 minutes.

Remove the baking sheet from the oven and let the wrapped cauliflower cool for 10 minutes. Carefully open the foil but leave it in place under the cauliflower; set aside to cool.

While the cauliflower cools, in a 10-inch skillet over medium-low, cook the oil, pepper flakes and garlic, stirring, until the mixture sizzles lightly, 2 to 3 minutes. Transfer to a small bowl, stir in 1/2 teaspoon salt and set aside. Grate the tomatoes on the large holes of a box grater set in a medium bowl, pressing the cut sides against the grater, until only the skin remains; discard the skins. Stir ¼ teaspoon salt into the tomato pulp and set aside. In a small bowl stir together the tahini and lemon juice. Then stir in 2 tablespoons water, adding more as necessary 1 tablespoon at a time until the mixture is a smooth, spreadable paste. Stir in the cumin, sumac, cardamom, cinnamon and 1/4 teaspoon each salt and black pepper; set aside.

Heat the broiler. Spread the tahini mixture onto the entire surface of the cauliflower, then broil until deeply browned, 3 to 4 minutes. Transfer to a serving platter and cool for about 5 minutes. Spoon the tomato pulp over the top, drizzle with the chili-garlic oil and sprinkle with the parsley and pine nuts. Serve with lemon wedges.

Tip: Don’t bother opening the foil packet to test the cauliflower for doneness. It’s fine to insert the skewer through the foil. When making the garlic-chili oil, be careful not to overcook the garlic and pepper flakes or the flavors will turn acrid. When the mixture starts to sizzle gently, transfer it to a small bowl; if left in the skillet, the residual heat may cause scorching.

Bucatini Cacio e Pepe with Cherry Tomatoes

1 pound bucatini, broken in half
6 tablespoons extra-virgin olive oil
1 tablespoon very coarsely ground black pepper
1 tablespoon very coarsely ground white pepper
1 cup coarsely chopped cherry tomatoes
1 3/4 cups freshly grated Pecorino Romano cheese (6 ounces)
Salt

Cook the bucatini in a large pot of boiling, salted water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the bucatini and return it to the pot. Add the olive oil, black and white pepper and the reserved pasta water. Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt and toss well. Transfer to a large, warmed pasta bowl and sprinkle with the remaining cheese. Serve at once.

Skillet-Baked Pasta with Sausage and Ricotta

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Pressure Cooker Spiral-Cut Ham with Char Siu Glaze

4 lbs boneless spiral-sliced ham

Char siu glaze:
2 Tbsp honey
2 Tbsp hoisin sauce
1 Tbsp soy sauce
2 tsp five-spice powder
1 tsp garlic powder
1/2 cup pineapple juice
1/4 cup brown sugar – packed, or more as needed
1/4 tsp salt

Prepare the glaze:

Mix all the ingredients for the glaze in a bowl. Stir to mix and set aside.

Prepare the ham:

Get 2 layers of heavy-duty aluminum foil, enough to cover and wrap the ham up entirely. Remove the ham from its packaging. Place the ham on the center of the foil and then shape the foil into bowl-like. Use your clean hands to gently separate the layers of sliced ham and then pour the glaze you prepare earlier, trying to get into each layer as much as you can.
Wrap the ham up with the foil, leaving no gap.

Pressure cook in Instant pot:

The ham is already cooked when you bought it. All we are doing is to heat it up and to make sure it stays moist. Pour in 1 cup of water into the inner pot of the instant pot. Place the trivet in. Carefully and gently transfer the foil-wrapped ham and place on top of the trivet, careful not to let the trivet puncture the foil (it happened to me before) and the liquid will leak out and the ham won’t be moist.

Secure the lid and turn the steam release valve to seal. Press “pressure cooker” and make sure it’s on “high pressure”. The cooking time should be 2 minutes for each pound of ham. Mine is close to 4 lbs so it should be 8 minutes, but we need to account for the fact that it is wrapped in 2 layers of heavy-duty foil to keep the ham moist during cooking, which means it takes longer to heat it through, so add another 10 minutes on top of that. So, in my case, the total cooking time is 18 minutes. The pressure cooker may take about 10 minutes or less to comes into pressure
When 18 minutes of cooking time has elapsed, wait 15 minutes. The pressure valve would have collapsed by then. Unlock the lid and then carefully lift the ham out from the cooker. Then carefully unwrap the foil. Check the internal temperature to make sure it has come to between 135-140 F. If it’s not, wrap it back up and pressure cook on high for another 3-5 minutes
There should be some cooking juice collected inside the foil. Very carefully transfer the ham out to a platter. Save the juice.

Prepare the glaze:

Pour the liquid out from the inner pot of Instant Pot. Pour in the juice from cooking the ham back into the inner pot. Press saute and bring it to a boil. Have a taste. Is the sauce sweet enough for you or not. You can always adjust the taste by adding more brown sugar. Cook until the sauce has slightly reduced and thickened slightly, may take about 3-5 minutes. The glaze will thicken as the sugar caramelized. Don’t reduce the sauce too much because they thicken further once it cools down. If it gets too thick, you can always add a bit of warm water to thin down the consistency a bit, especially if you plan to serve the extra glaze on the side.

Glaze the ham:

Brush some of the glaze on top of the ham and in between slices. Reserve some of the glaze to serve on the side.

Broil the ham (optional):

I didn’t do this, but if you want a more caramelized glazed ham, place the ham on top of a baking sheet lined with heavy-duty aluminum foil. Broil the ham on high for 2-3 minutes or until you are happy with the caramelization.

Serve:

Slice the ham, which shouldn’t be hard, since it is already pre-sliced halfway and you just need to cut it all the way. Serve with the extra glaze on the side.

Winter Minestrone

1/4 cup extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced
5 ounces cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups)
5 cups homemade or no-salt-added vegetable broth (see related recipe)
One (14 1/2-ounce) can diced tomatoes
1 1/2 cups ditalini or other small macaroni
One (14-ounce) can no-salt-added cannellini or cranberry beans, drained and rinsed
2 tablespoons red wine vinegar

In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.

Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8 to 10 minutes.

Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.

Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.

White Bean and Corn Soup

2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover overnight
12 cups water
5 carrots, peeled and chopped (about 1 1/2 cups), plus 1 whole peeled carrot for the beans
1 large onion, chopped (1 1/2 cups), plus 1/2 onion for the beans
Kernels from 2 ears fresh corn (about 2 cups; see NOTE)
1 tablespoon canola oil
2 tablespoons minced garlic (from about 9 medium cloves)
2 ribs celery, chopped (about 3/4 cup)
3 cups coarsely chopped green cabbage
1/2 cup chopped basil leaves (from about 5 stems)
1 tablespoon chopped dill
1/3 cup mellow white miso (see headnote)
Pinch salt
Pinch freshly ground black pepper

Drain and rinse the soaked beans and transfer them to a large stock pot or soup pot. Add the whole carrot and 1/2 onion to the pot; they will lend flavor. Add the 12 cups of water and cook over medium-high heat until the water barely begins to bubble, then reduce the heat and cook, keeping the water barely bubbling around the edges of the pot, for about 30 minutes or until the beans are barely tender.

Use a knife to slice the kernels from the corn cobs; see NOTE. After the beans have been cooking for 20 minutes or so, add the cobs (but not the kernels) to the pot; they will release a milky substance.

In a separate large saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5 to 8 minutes, stirring frequently, until the onion has softened. Add the garlic and cook for 1 minute, then add the chopped carrots and celery. Cook for 7 to 10 minutes or until the celery and carrots have softened. Add the cabbage to the saucepan and cook just to heat through.

Discard the carrot, onion and corn cobs from the pot with the beans. Stir in the vegetables from the saucepan, then add the corn kernels and cook until the corn and cabbage have softened, about 10 minutes.

Add the basil and dill and turn off the heat. Add the miso and stir to thoroughly combine. Taste, and season with salt and pepper as needed. Serve hot or warm.

Source: Soupergirl

Pressure Cooker Turkey Stock

1 roasted or pressure cooked turkey carcass, cut into 6 to 8 pieces OR 2 roasted hindquarters*
1 large onion, coarsely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, smashed
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
1/2 teaspoon whole peppercorns
10 cups water

Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.

When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.

Cover the bowl and refrigerate. When chilled, skim fat from the surface.

NOTES
Note: Turkey stock will keep 3 days in the refrigerator or can be frozen for up to 6 months. Freeze stock in 1 cup containers to use as needed.

*Roasted Turkey Hindquarters:
If you want to add extra flavor to your stock, roasting the hindquarters is a great option. The hindquarter includes the drumstick, thigh, and part of the back. It is entirely dark meat. For , you’ll need 2 turkey hindquarters, approximately 5 lbs.

Preheat oven to 425°F.
Place the turkey hindquarters, skin side up, on a rack in a roasting pan. Season with salt and
pepper. Roast for 30 minutes until skin begins to turn golden brown.

Reduce the temperature to 350°F and loosely cover (tent) turkey with a large piece of aluminum
foil. Roast for about 45 minutes more, or until a meat thermometer registers 170°F in the
thickest part of the thigh. Remove from oven and allow to cool. Reserve any juices from the roasting pan to add to the pressure cooking pot when making the stock.
When cool, remove most of the meat from the bones.

Pressure Cooker Turkey Breast

6.5 lb. bone-in, skin-on turkey breast
Salt and pepper, to taste
1 can (14 ounces) turkey broth or chicken broth
1 large onion, quartered
1 stalk celery, cut in large pieces
1 sprig thyme
3 tablespoons cornstarch
3 tablespoons cold water

Season turkey breast liberally with salt and pepper. (You can also season with dried thyme or your favorite spice blend under the skin if you prefer.)

Put a trivet in the bottom of the pressure cooking pot. Add the broth, onion, celery, and thyme. Add the turkey to the cooking pot, breast-side up.

Lock the lid in place. Select High Pressure and set the cook time for 30 minutes.*

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release.

When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the breast to check if the turkey is done. It should be 165°F. If needed, return the lid and cook at High Pressure for a few more minutes.

When the turkey is done, use the trivet to carefully remove it from the cooking pot and place on a platter. Cover with foil to rest.

To make the gravy, pour the juices in the cooking pot through a strainer and skim off the fat. (I like to use a fat separator.)

Whisk together cornstarch and cold water; add to broth in cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.

If you’re not planning to brown the turkey: Remove the foil and discard the skin. Slice the turkey and serve immediately.

If you would like to brown the turkey in the pressure cooking pot: Transfer the gravy to a serving dish and rinse and wipe out the cooking pot. Carefully transfer the turkey on the trivet back to the inside of the cooking pot. Lock the air fryer lid in place. Set the temperature to 350 degrees F and cook until the skin is crispy and browned. (For a 5.5 pound turkey, this took me about 15 minutes in the Ninja Foodi. But be sure to check regularly!) Slice the turkey and serve immediately.

Perfect Mashed Potatoes

1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
4 tablespoons (60 ml) heavy cream
2 tablespoons (30 g) butter
1 tablespoon milk (or more)
Salt and pepper

Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

Notes:

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

This recipe is easily doubled.

Spicy Red Pepper Cranberry Relish

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Creamed Corn

6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Notes: Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.

Brussels Sprouts with Pickled Shallots and Labneh

FOR THE PICKLED SHALLOTS:
1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings

FOR THE BRUSSELS SPROUTS:
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper

FOR THE LABNEH:
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

Pumpkin Sticky Toffee Puddings for Two

FOR THE PUDDINGS:
1 tablespoon unsalted butter, cut into 1/2-inch cubes, plus more for greasing
1/4 cup/55 grams pitted, chopped dates
3/4 teaspoon finely grated lemon zest
1/2 teaspoon baking soda
2 tablespoons boiling water
1/2 cup pumpkin purée (not pumpkin pie filling)
1/4 cup/55 grams dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or ginger
Pinch of ground cloves
1/8 teaspoon fine sea salt
1/2 cup/65 grams all-purpose flour
Flaky sea salt, for serving
Crème fraîche, sour cream or plain yogurt, for serving

FOR THE SAUCE:
1/4 cups/55 grams dark brown sugar
3 tablespoons pumpkin purée (not pumpkin pie filling)
2 tablespoons heavy cream
Large pinch of fine sea salt
1/4 cup/55 grams unsalted butter (1/2 stick), cubed
1 tablespoon bourbon or brandy (Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).

Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.

Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.

Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.

Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.

Tip:
If your ramekins hold less than 1 cup (8 ounces) each, you can divide the batter among 3 or 4 of them and reduce the baking time. This recipe makes two very substantial servings, with leftovers. You can also double or triple the recipe. If doubling, bake in an 8-inch pan; if tripling, use a 9-inch pan. If you make any of these adjustments, start checking for doneness after 20 minutes.