A Life, Lived

It Gets to be too Much at Times . . .

There are times I wish I wasn't able to read. Being confronted with the barrage of ridiculous news is just too much to take. Of course, the CNN effect (where news is available 24/7) hasn't helped. Now we are surrounded by a barrage of news media - you can not turn on the TV, your computer, or access your phone without being confronted with another story that makes you shake your head.

Takes yesterday for example. Britain is careening out of control with a Brexit deal that no one really wants and Canadian Conservative leader Andrew Scheer comments them for it. Pundit Andrew Coyne wrote:

It would be hard to imagine a more hideous train wreck than the steaming pile of metal, flesh and bone Britain has made of its departure from the European Union. By the time all the bodies have been bagged and tagged, Brexit’s victims may include, not only the country’s membership in the EU, but also the access to other countries’ markets it enjoys thereby, and the union with Scotland and Northern Ireland besides.

So of course Scheer supports it, yet again proving he is unfit to be elected the town dog catcher let alone the Canadian Prime Minister.

Then he is followed by Donald Trump who finally visited the California wildfire zones. He already said that the people of California were to blame for the worst fire in state history with more than 60 dead, 1000 missing, and thousands of homes and businesses destroyed. It was no wonder that many Californians were not looking forward to his visit.

 . . . and then it gets worse.

While touring one burn site he observed that if the people had just raked the leaves from the forest the risk of fires would be far less.

Again he blamed the victims. . . and said something really, really, really stupid.

It is hard to fathom how this imbecile has the codes to the US nuclear arsenal at his beck and call.

This is just a wee sample of the things in the news that are making my head explode. Really I could sit here all day and type more . . .

Beef Stew

This Instant Pot Beef Stew is a weeknight dinner game changer. This is a dump and push start kind of recipe (although I did add a step which made it a bit less dump and push). It is a simple, delicious beef stew with great flavor.

Sometimes you are in a hurry to get dinner on the table. Sometimes you need to take a shortcut. With this Instant Pot Beef Stew you do not have to brown the meat first. I mean, you can if you want (and I did), and it will be great, but you will still get a rich and delicious beef stew without doing it. It will also save you some time, which on a weeknight is awesome!

Beef Stew

2 cups Beef Broth, low sodium
1/2 cup Red Wine, whatever you like to drink (or more broth)
3 Tbsp Tomato Paste
2 Tbsp Red Wine Vinegar
2 Tbsp Worcestershire Sauce
2 1/2 lbs Chuck Roast, cut in 1 1/2 inch cubes
1 Large Onion, cut in 1 inch pieces
3 Cloves Garlic, minced
2 Ribs Celery, chopped in 1 inch pieces
4 Carrots, cut in 1 inch pieces
8oz Small Crimini Mushrooms
4 Potatoes, cut in 1 1/2 inch chunks
3 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
1 Bay Leaf
1 1/2 tsp Kosher Salt
1 tsp Sugar<.p>

To Thicken After Cooking (note - because I dredged the stewing beef in flour prior to browning it in the Instant Pot using the Saute feature I did not have to thicken the stew)
3 Tbsp Flour
3 Tbsps Butter, softened

Turn on the pot to the Sauté function.

Make sure the stainless inner liner is in the base and add the broth, wine, tomato paste, vinegar, and Worcestershire sauce. Stir well. Let this mixture heat to a low simmer.

Add all other ingredients, except for the thickener, to the pot. Stir. *See note about browning the meat.

p>Put the lid on and set the steam release knob to Sealing position.

Cancel the Sauté function.

Press the Meat/Stew button (should be high pressure for 35 minutes) or the Pressure Cook (Manual) button or dial, and the + or - (or dial) to choose 35 minutes.

This is a full pot, and will take several minutes to come to pressure.

After cooking cycle ends, let the pressure cooker Naturally Release the steam for 15 minutes.

Manually release the remaining pressure.

Once all steam/pressure is out of the pot and the pin in the lid drops, open the lid carefully, facing it away from you.

Use a slotted spoon to transfer Stew, but not the liquid, to a large serving bowl.

Press the Sauté button on the pot.

Mix the flour and butter together for thickening. You might need to microwave the butter for 5 seconds to soften it.

When the liquid starts to simmer, whisk in the thickener and cook a couple of minutes, stirring constantly, until it starts to thicken.

Asian Peanut Chicken

This was another delicious dinner made easily in the Instant Pot. It is flexible enough that you can play around with the veggie mixture. For example, we had a large Bok Choy in the vegetable bin so we used that instead of the spinach.

The prep was relatively easy - so long as you have a good sous chef like I do. :-) It took about 15 minutes to prep everything and 5 minutes to cook in the Instant Pot.

The ingredient list looks a bit longer than many other Instant Pot recipes but don't be intimidated  . . . the results are worth it!

Asian Peanut Chicken

1/4 cup reduced sodium soy sauce
1/4 cup natural peanut butter
2 cloves minced garlic
1 tablespoon chopped ginger
2 tablespoons maple syrup
2 tablespoons sesame oil
1/2 teaspoon red pepper flakes
1/4 cup water
4 cups 1 inch sweet potato cubes (1 large sweet potato)
carrots (peeled & sliced)
1 red onion
1 lb boneless skinless chicken breasts
4 handfuls spinach
peanuts
green onions
rice or cauliflower rice

Combine all ingredients in the Instant Pot. Pressure cook for 5 minutes; allow pressure to naturally release for 5 minutes before releasing the rest.

Cut the chicken into bite sized pieces and return to the sauce.

Serve over rice or cauliflower rice.

Travel Tuesdays - Berlin

It seems fitting that on the Tuesday after Remembrance Day I head to Berlin for Travel Tuesdays.

The traffic roars, people hurry by, street artists perform on Breitscheidplatz, Kurfürstendamm is bursting with life … and then a door opens, a rich, deep blue light shines. Silence all around – and suddenly the hectic world is gone. As soon as you step into the Kaiser-Wilhelm Gedächtniskirche, bustling Berlin is far, far away. The Gedächtniskirche (Memorial Church) is the most famous landmark in the western city centre and is one of Berlin’s most important churches – but at the same time much more than just that. It is composed of the ruins of the church that was destroyed in the war, as well a modern church building. It is a memorial for peace and reconciliation, commemorates Berliners’ determination to rebuild after the war, and is a place of contemplation.

Lest We Forget

Thinking of my grandfather today who fought in WW1. He was a sapper or railroad engineer whose job it was to ensure a steady supply of materials to the front lines (and likely quick transport out as well).

I remember the stories he told us as kids - tunneling into the ridge to build a protected rail line during the battle of Vimy Ridge, the gas mask he used to pull out and let us try on, the coin he received after it tipped him off that the guy he was talking to at a bar in Paris might be a German spy, the letters, tied with a green ribbon, from a mysterious woman he left at home (who was definitely NOT my grandma). As an adult I now realize the things he never spoke of. . . particularly how most of the males from his home town who signed up did not return.

Thankful for all who have served to keep our country safe and provide peacekeeping services in countries in turmoil.

Travel Tuesdays - Millcroft

This was my morning view . . .

The provincial Executive is meeting in Niagara Falls for a week.

Last year we met in Millcroft in a slightly more bucolic  . . .

This was me yesterday . . .

Instant Pot Stuffed Peppers

What is it about the smell of classic stuffed peppers that instantly relaxes me? It’s the best of simple ingredients–fresh beef, onions, tomatoes, and seasonings that come together in their own little portable, edible bowls . . . comfort. Stuffed peppers used to be a slightly complicated and lengthy process until I discovered that you could make them in the instant pot. Trust me when I say that the instant pot is a game changer of sorts for this dish.

Apparently many 'pot heads' have multiple pots so they would likely cook the rice in one pot and the use their other Instant Pot for the peppers. I haven't fallen down the rabbit hole quite that much so I only have the one pot. I did have rice left over from dinner the night before so I used that in my peppers.

With this recipe you cook the peppers first and them brow them under the broiler - be careful with removing the peppers from the pot and getting them ready to broil as they will be soft and breakable at this point.

Final comment - it is fall here and we sent much of our lives in darkness so the lighting in my blog pics will suffer as a result. Don't let that deter you from a delicious culinary creation!

Instant Pot Stuffed Peppers

5 medium or 4 large bell peppers
1 lb ground beef (chicken or turkey would also work)
1 - 1 1/2 cups cooked rice
1 small sweet onion diced
1 small tomato diced
1 tablespoon minced garlic
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon breadcrumbs
2 tablespoons fresh parsley, chopped
1 cup water
8 tablespoons marinara sauce
8 tablespoons shredded mozzarella cheese
Fresh parsley, chopped

Wash the peppers, cut off their tops, remove the seeds and clean the inside well by removing gently all the veins.

In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.

Stuff the prepared peppers equally with the mixture.

Add a trivet with handles to the Instant Pot or a steamer basket.

Add 1 cup of water and arrange the peppers onto the trivet.

Close the lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Turn off the heat. Release the remaining pressure manually and carefully open the lid.

Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.

Turn on the oven broiler.

Add stuffed peppers to a baking dish.

Top each pepper with 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella cheese.

Transfer the baking dish into the oven under the broiler and cook for 1-2 minutes, until the cheese is fully melted.

Remove from oven, garnish with freshly chopped parsley and serve.

Halloween

We didn't go as all out for Halloween this year what with being away last weekend and work being hectic for both of us. In fact, if I hadn't have left work early yesterday Halloween might have been a bit of a bust. Paul was home by 3:00 so we quickly carved pumpkins and set up the treats for the kids. Later I got dinner ready while Paul handed out candy (with the kittens being locked in the basement for sanity purposes). While we weren't as on top of things as we had been in the past and the house wasn't decorated the way we traditionally do it was nice and relaxing and we still got to ohhh and ahh at the cute kids wandering around in their costumes.

Travel Tuesdays - San Antonio

One of the people I follow on Instagram is in San Antonio right now. I've been to the city a few times for conferences. Here are some shots from my last visit.