Ingredients

• 1/2 medium-size head of cabbage, chopped coursely
• 2 tbsp of olive oil for braising
• about 1/2 cup of water, optional
• 1/2 tsp salt, or more to taste
• 1/2 pepper, or more to taste
• juice of one medium-size lemon

Method

1. Remove the crisper tray from the Speedi. This recipe is made just using the pot.
2. Set the Speedi to Saute/Sear on level Hi5, and sauté the cabbage in olive oil until soft. Stir every 3-5 minutes so that the cabbage softens evenly and doesn't brown.
3. If it is taking longer than you like, heat the optional water in the microwave to nearly boiling and add the water to the pot. Put the Speedi's lid down so it steams. Of course, keep on stirring every three to five minutes.
4. When the cabbage is soft, add the salt and pepper. Stir and cook for a minute.
5. Taste the cabbage. Add more salt and pepper if it suits your taste buds.
6. Add lemon juice and serve.

Note:

I'm single, so this recipe only produces about two servings for a man of my appetite, but the recipe should double, triple, or quadruple easily.

Great-uncle Harry was a chocolate fiend and always kept a packet of Hershey bars in the fridge. His wife pandered to his passion and made other treats to show her love for him. This is one of her signature desserts.Great-uncle Harry was a chocolate fiend and always kept a packet of Hershey bars in the fridge. His wife pandered to his passion and made other treats to show her love for him. This is one of her signature desserts.

Ingredients

• 1/2 cup of butter or shortening. Melted butter speeds the process.
• 1 cup of sugar
• 1 egg
• 1 cup of applesauce
• 1.5 cups of all-purpose flour
• 1/3 cup cocoa powder (sugarless, not instant cocoa)
• 1 tbsp instant coffee crystals/powder (okay, I usually skip this)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp baking soda

Method

1. Cream butter/shortening with sugar until light and fluffy.
2. Add egg. Beat well. Stir in applesauce.
3. Mix flour, cocoa, spices and baking soda. Sift three times. (I don't have a big sifter, so I just used my regular wire sieve; that worked great.)
4. Stir the dry mixture into the wet ingredients.
5. Coat the bottom of two 6'' x 3.75” x 2” aluminum foil loaf pans with spray cooking oil or butter. Transfer batter to the loaf pans.
6. Pour two cups of water in Speedi pot. Put tins onto tray in lower position. Set steam/bake for 18 minutes at 315°F. With the steaming this may take as long as 45 minutes. Don't panic.
7. Check for doneness with a toothpick. Remove promptly from Speedi.

Source:  https://downshiftology.com/recipes/air-fryer-salmon/

Coating for salmon:

• 2 tablespoons Digon mustard
• 1 tsp paparikia
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 teaspon kosher salt
• 1/4 tsp freshly ground black pepper
• olive oil

Coat four 6-ounce salmon fillets, then bake at 400° for 10 minutes per the source.  My fillets were pretty thick so that was not sufficient.  I added 10 minutes on bake at 350°.  That was nearly perfect.  Next time I would try 4 minuts.

Notes:

2023-08-16a:  In terms of taste I thought this was okay, but I liked the lemon pepper and salt version better.

Ingredients

• Vegetable oil, butter
• Chopped onion
• Partially cooked wheat berries
• Chopped apple, skin on is okay
• honey
• salt to taste
• boiling water

Method

• Seat of your pants

Source: video

Ingredients for the chicken

• 300 gms chicken breast boneless
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp salt or to taste
• Oil to pan fry

Ingredients for gravy

• 500 gms roughly slit tomatoes
• 100 gms roughly cut onions
• 1 tbsp garlic paste
• 50 gms cashew
• 1 tsp kasoori methi
• 1/2 tsp garam masala
• 4 tbsp sugar
• 2 tbsp kashmiri chilli powder
• 5 tbsp butter
• 3 tbsp cream
• 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
• Salt to taste

Method

• Marinate the chicken with ginger paste, garlic paste, red chilli powder. Salt and keep it aside for 15 to 20 minutes.
• In a pan heat some oil, then fry the marinated chicken pieces in it. Once done place it into a bowl.
• In the same pan add onion, oil, a spoonful of butter. Once the onions are cooked, add tomatoes and cashews.
• Add some water and garlic paste, salt, malt vinegar, sugar, garam masala, and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
• Churn the mixture into fine puree with a hand blender.
• Strain it back into the same pan. Make sure there is minimal wastage.
• Add butter, cream, chicken and kasoori meethi. Let it simmer for 5-7 minutes.
• Garnish it with cream and kasoori meethi.

2019-01-18: I tried the recipe for the first time, but didn't have all the ingredients. Here are my comments.

• I substitute Szeged paprika instead of Kashmiri chili.
• I used rice wine vinegar instead of malt vinegar.
• I didn't have garlic/ginger paste, so I substituted chopped garlic from a jar and ginger paste from a plastic container.
• I used curry powder instead of garam masala.
• Make sure to cut the chicken into thin chunks.

I like the result. It was rather more savory than the butter chicken I had the other day at Curry Corner.

Blurb from the website:

"A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too."

Don's comments: Pörkölt is probably the most stereotypical of Hungarian dishes and is often called goulash in English. Essentially it is a thick meat stuff season with Hungarian paprika. The recipe linked above makes way too much food for me, so essentially I am cutting it in half here. This will be my template for experiments with it.

Ingredients

• 3 slices of bacon, diced
• 1 large onion, chopped
• 1/8 cup of Hungarian paprika
• 3/4 tsp of garlic powder
• 1/8 tsp of ground black pepper
• 2.5 pounds of boneless pork chops
• 1 large yellow bell pepper, seeded and diced
• 1 14-oz can of diced tomatoes, with liquid
• 1/3 cup of beef broth
• 1 cup of sour cream
• 1 6-oz package of wide egg noodles

Method

1. Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

2016-02-27: This is my first attempt at the recipe. I ended up using two onions and five strips of bacon out of brainlessness. I used pepper bacon, so I didn't add pepper to the stew. It took for-freakin-ever to brown the meat; I'm skeptical it is worth the effort in a stew. By the time all was said and done, it was too late to really cook the stew, so I put the stewing pan in the fridge and I'll start it stewing tomorrow.

I came across a recipe for slow-cooker chicken tikka, which includes a reference to garam masala. But there are so many types of garam masala that the reference is almost useless. Fortunately, the recipe linked a specific garam masala (Frontier Seasoning Blends Garam Masala) that had this ingredient list:

From there I looked at my Indian cookbook (Classic 1000 Indian Recipes) and adapted its Garam Masala I recipe from p. 12. This is my take on it.

Guesstimated recipe and procedure

• 1/4 cup of black cardamom seeds
• 1/4 cup of cumin seeds
• 1/4 cup of cloves
• 1 oz of cinnamon sticks
• 1/4 cup of black peppercorns
• 1/4 cup of coriander seeds

Grind the ingredients together in a coffee grinder and grind to a fine powder.

I purchased this garam masala and tried it in a cabbage dish. Too much sweet spice, either anise or star anise. Skip it in the future.

Ingredients

• 1/2 medium-size head of cabbage, chopped
• olive oil for braising
• about 1/2 cup of water, optional
• 1/4 tsp salt, or more to taste
• 1/4 pepper, or more to taste
• juice of one medium-size lemon

>

1. Saute cabbage in olive oil over medium heat until soft.
2. If it is taking longer than you like, switch to high heat and add water. Cover the pan so it steams.
3. When soft, add salt and pepper. Add lemon juice and serve

Ingredients

• 2 lbs of boneless, skinless chicken thighs
• 4 oz cream cheese, divided into eight chunks
• 3 tbsp Grey Poupon
• 2 medium-size onions, chopped
• water, enough to poach the chicken
• olive oil, enough to saute onions

Method

1. Fill a frying pan with enough water to poach the chicken. Turn chicken part way through the poaching if you like.
2. In a separate frying pan begin saute the onions until translucent.
3. Once the chicken is cooked through, remove to a cutting board and cut into bite-sized pieces.
4. Remove all but about a cup or two of the poaching water from the chicken pan. (Save the extra for some other recipe.) Add cream cheese to pan and heat over medium heat until it begins to melt into water. Mix in the mustard. Whisk till smooth. Add the onions, bring to a simmer.
5. Return the chicken to the pan and simmer it in the sauce until the sauce has become as thick as you like.