Ninja Foodi Beef Stew

Taste-wise, this beef stew is spot on and comparable to what you'd get at a restaurant or knew what you were doing in the kitchen. Not sure what meat cut was used for this beef stew, typically leaner/tougher cuts are used for stew as it tends to cook longer. But, longer cooking does not make meat tender. It's the fat and marbling that makes that happen; and appropriate heat/time used to cook it. The texture of the beef is okay; cooked but not tender. 

TheFoodening Blog: Ninja Foodi Beef Stew

Ingredients

1 lb beef stew meat, cut into 1" pieces
1 tbsp olive oil
15 oz organic tomato sauce
2 Yukon gold potatoes, peeled and diced
2 organic carrots, peeled and diced
3 garlic cloves, minced
2 tsp beef bouillon (I use "Better than Buillon Beef Flavor")
2.5 c filtered water
2 tbsp Lea & Perrins Worcestershire sauce
2 tbsp dry vermouth, optional
dried herbs: parsley, thyme, basil, paprika
sea salt and freshly ground black pepper, to taste

Soup thickener:

2 tbsp cornstarch + 2 tbsp cold water, mixed together

Total cooking time: about an hour

Directions

1. Sear the meat in olive oil either stove top or using the saute function in the Ninja Foodi. Brown all the edges of the meat then transfer to the Ninja Foodi cooking pot.

2. As you are preparing the vegetables, set the Ninja Foodi to Saute. Add vermouth to deglaze the pot, carrots, potatoes, garlic, herbs, salt, and pepper.

3. Select "Pressure" and "Hi" on the cooker. Set the timer for 25 minutes.

4. Natural release 10 minutes, then quick release.

5. Stir in cornstarch mixture. It will thicken before serving.

Makes: 2 quarts

Ninja Foodi: Sriracha BBQ Chicken Wings (from raw frozen!)

This was the first item I made in the Ninja Foodi using both the pressure and air fryer features. In retrospect, it tastes as though I should have marinated the frozen chicken wings first, as they were bland and tasteless without the BBQ sauce that I added later in the air crisping step of this recipe. The crazy part is cooking frozen meat to perfectly cooked in the Ninja Foodi.

The cooking times on this recipe needs additional testing. After the pressure cooking phase, the wings were done. Any air frying would have added additional heat and time, making these somewhat dried out but "looking" the part of being broiled or fried. Total cooking time is too long if you want the outcome to be tender but crispy chicken wings.

TheFoodening Blog - Ninja Foodi Sriracha BBQ Chicken Wings

Recipe adapted from the basic Ninja Foodi cookbook that came with the unit.

Recipe: Fail

This is a fail because total cooking time is 40+ minutes -- the same amount of time that an oven-based recipe uses to get chicken to a minimum 165 F.

The original recipe calls for frozen chicken breasts which much denser than chicken wings. The cook time could have been halved for each step: PC and AF. And, the chicken, while frozen and raw, could have been marinated at least a half hour before cooking. The "fixed" directions, time, and temps are noted below.

Ingredients

2 lb raw chicken wings
1-2 c BBQ sauce (I used Trader Joe's Sriracha BBQ sauce)
1 c water
additional sriracha sauce, optional for more spicy

Add 1 c of bbq sauce and chicken wings to a resealable plastic bag or food storage container. Let the wings marinate for 30 minutes or longer in the fridge. In my first attempt, I did not marinate before cooking and applied the sauce at the Air Crisper step.

Pressure Cooker Directions

Place fry basket in pot. Add water to pot and chicken to fry basket. Select "Pressure" and "Hi". Set timer for 10 minutes. Start.

10 minutes natural release, then quick release.

Remove pressure cooking lid.

Air Crisper Directions

Select "Broil", Temp to 400 F, and Time for 10-15 minutes.

Toss or use a silicone pastry brush to apply more BBQ sauce to the wings.

Check at 5 minute intervals to see how crispy the wings are getting. Serve with additional BBQ sauce.

Matcha Madeleines

It's a wonder why there isn't a higher rate of heart disease in France than there is in the US. Perhaps it's our lacking embrace of saturated fat from animal products such as dairy, cheese, butter fat, etc. There is really no reason why these little cakes are so pricey at coffee shops like Starbucks. You're literally eating just a tablespoon of cake batter. So anyways.. onto the recipe. Oh, and one other thing, when using AP flour, if you use unbleached/unbromated flour the cakes will be darker than when using "white" flour.

Ingredients

1/2 c unsalted butter (1 stick or 4 oz or 113 g)
2 large eggs, at room temperature
1 tbsp whole milk
1 c all purpose flour (120 g)
2/3 c organic granulated sugar (133 g)
1 tbsp powdered sugar, plus more for dusting
1 tbsp matcha green tea powder
1 tsp baking powder
pinch of sea salt

Directions

0. Prepare the Madeleine pan(s) with butter and a dusting of flour. Set aside.

1. Melt the butter. Set aside and let cool to room temperature.

2. In a bowl, sift together flour, sugar, matcha powder, powdered sugar, baking powder and sea salt.

3. In a separate bowl, whisk together milk and eggs.

4. Gradually add the flour mixture to the milk/egg mixture and fold in with a spatula. Let the batter rest for at least an hour.

Preheat oven to 375 F (190 C).

5. Bake for 10-12 minutes.Remove from oven and let cool. Gently remove madeleines to a rack.

At this point after the cakes have cooled to room temperature, you could dust them with powdered sugar and eat.

Strawberry Lemonade Iced Tea, Cold-Brewed

This ratio came out tasting rather well. Though, I wonder if it's better to add all the sweetener (in this recipe, just organic granulated sugar) when mixing the base or after the fact and just sweeten per serving. This write-up reflects the latter. I had half a quart (2 cups) of Strawberry mash in the fridge. I was going to make more strawberry ice cream with it but after a week of it just sitting in the fridge, this is what it went into.

There are actually four recipes on this page. Stop and go wherever you'd like.

Ingredients - Strawberry Syrup Mash

1 lb fresh strawberries, core/stem removed
1/2 c sugar

Mash the strawberries, use an immersion blender, or blend it all together in a food processor.

(optional) Add 1-2 tbsp of fresh lemon juice if you want to preserve the red color of the strawberries.

At this point, you could skip the lemonade part of this recipe and add a 14-oz can of coconut milk to make coconut strawberry ice cream. But, that's an experiment for another day.

Ingredients - Strawberry Lemonade

1/2 fresh lemon juice from 2 large lemons

Directions

Add the lemon juice to the strawberry syrup mash. Mix well. Refrigerate until ready to use.

For one 12 oz serving:

add 1/2 c Strawberry Lemonade base
fill mug with filtered water (or cold-brewed iced black tea for a Strawberry Arnold Palmer)
add sweetener, to taste (for this I added 1 tbsp organic granulated sugar)

Cold-brewed Black Tea

4 tsp English Breakfast tea (or 4 black tea bags)
4 cups of water
1 quart mason jar w/ lid

Combine in the mason jar and let sit overnight in the fridge.

Side note: 

You can use a vegetable peeler to peel just the yellow part of the peel from the lemon and put the peels in a clean jar filled with vodka.. to make lemon extract. You can then add a simple syrup to that extract (1:1 ratio) to make limoncello. Then compost the peels when all that is done.

Two ingredient Five-Spice Peach Ice Cream

I had an almost serious thought about how ice cream is made. Much like that fruit-at-the-bottom yogurt concept where it is just plain yogurt + jam, I thought I might try to add a finished jam (five spice peach) to the two-ingredient no-churn ice cream base. These no churn recipes are for the extra lazy. Taste-wise, you're much better off making an actual custard base for ice cream for a more balanced taste that doesn't taste overly dairy-like. The prep time is so short that from start to finish, you could be eating this ice cream in about six hours (what it takes for the mixture to set in the freezer).

Photo-wise, it doesn't look that interesting. And since the jam is essentially pureed peaches with sugar, pectin, and spices, there aren't visual orange peach bits in the ice cream. I think the "five spice peach jam" comes from the Food in Jars cookbooks.

This has the texture of an ice cream; but it lack the body and flavor depth that an egg-based custard brings to the dessert. Maybe it could be plated up with some grilled peaches. That'd be a dashing display.

Makes: 1.5 quarts

Ingredients

1 pint organic heavy cream
One 14-oz can of sweetened condensed milk
1 pint peach jam

Directions

In a large bowl, whip the heavy cream to soft peaks (about 10 minutes) with an electric whisk. If you do this step by hand it takes much longer and requires serious upper body strength.

Once soft peaks have formed, whisk in the sweetened condensed milk. Then stir in the peach jam. Make sure you break up the jam so that it is evenly distributed.

Put the ice cream mixture into quart containers and freeze for at least six hours.